Whats the best way to make pork with craklin??!


Question: (craklin is the cripy coating on the pork!)


Answers: (craklin is the cripy coating on the pork!)

You need pork with a decent amount of fat and skin. 2.25kg/5lb loin of pork will serve about 8.

Pre-heat your oven to 240C/475F/Gas 9.

While the oven is preheating, score the skin of the pork. It is quite often sold already scored but it's always best to add a few more lines.

To do this use the point of a VERY SHARP paring knife or a Stanley knife/ box cutter (you can now even buy a special scalpel from kitchen shops, but I think a Stanley knife is the bee's knees). You need to do is score the skin all over into thin strips, bringing the blade of the knife about HALFWAY through the fat beneath the skin.

Put pork in a solid roasting tin, skin-side up. Sprinkle about 1 tablespoon of crushed sea salt crystals evenly over the skin, and press it in as much as you can.

Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 190C/375F/Gas 5, and calculate the total cooking time allowing 35 minutes for each pound.

There's no need to baste pork as there is enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness.

When the pork is cooked remove it from the oven and give it at least 30 minutes resting time before carving (so the juices are reabsorbed into the meat, making it lovely and moist).

ALTERNATIVELY

Cook the meat until it's almost done, then take the crackling off, put it in a pan with olive oil and whack it on a high heat for 15 to 20 minutes - hey presto crispy crackling!

before cooking pour boiling water over the skin a whole kettle full, then pat so it is very dry, then score the skin, rub with olive oil and salt - yummy

score the pork with a sharp knife -in small criss cross patterns then sprinkle with a little salt

Cut it off and roast





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