Foolproof Pork Crackling Please!

[Smowball]

I'm doing a huge joint of pork today but for some reason the last couple of times I've done it I've not been happy with the crackling, even though I'm not doing anything different. So does anybody have a foolproof way of crisping it up please? Joint is in tray and I've patted skin/ fat dry so far.

[Jackdaw33]

Score it and smother it with oil/salt. Rub it well in.

[webbo3]

Quite deeply score the fat close together approx 1-2 cm apart, rub with olive oil sprinkle lots of sea salt over it and rub all over.

wack the oven up full blast and put the meat in uncovered, turn the oven down to about 170c

after about an hour brush more olive oil over and sprinkle a little more salt.

wack the oven up on full blast for the last 10-15 mins.


Dave.

[Smowball]

Yep I've already scored it. Any oil you both prefer??

[-Talbot-]

Make sure the skin is dry.
Plenty of scoring.

[Buenchico]

Aunty Beeb to the rescue!
https://www.bbcgoodfood.com/videos/techniques/how-make-crackling

[-Talbot-]

No oil

[webbo3]

[IMG]http://i65.tinypic.com/vrtuyp.jpg[/IMG]

[IMG]http://i67.tinypic.com/290pg6u.jpg[/IMG]

[IMG]http://i66.tinypic.com/2qarerk.jpg[/IMG]


Dave.

[webbo3]

what link should i be putting on from tinypic.?

[webbo3]

http://tinypic.com/r/2qarerk/9

[webbo3]

http://tinypic.com/r/290pg6u/9

http://tinypic.com/r/vrtuyp/9

[Smowball]

No oil talbot??

[-Talbot-]

That ^ one

[Smowball]

Right - dry, oil, salt! Seems to be what I always do - only thing is that possibly I've not patted it dry enough before?

[-Talbot-]

yep, no oil

[Buenchico]

From my link above (and also mentioned by Dave):
"If you find that the crackling isn't as crispy as you'd like near the end of the roasting time, turn the heat up and cook for a further 10-15 mins. Be careful not to overcook the meat though, as it will become dry"

Are you whacking up the heat enough at the end of the cooking time?

[-Talbot-]

Smowball
Right - dry, oil, salt!


nooooooo

Dry, score, salt bang in hot oven then turn down to cook through



NO OIL!

[Prudie]

I find crackling rarely works on those cheaper joints when it's been added as a separate slice on top of the meat.

[Islay]

If you dry it why would you then add oil?
It should be dry, scored and salted.
Should be cooked on high for an hour then turned down whilst the rest of the joint cooks.
I have never had soggy crackling cooking it in this manner.
If however it fails cut the crackling off the pork once it is cooked, pop on a tray and stick under a very hot grill but keep an eye on it as it will burn.

[webbo3]

the others didnt work.

http://tinypic.com/r/290pg6u/9


http://tinypic.com/r/2qarerk/9

Hopefully these will.

Dave.

[tamborine]

Dry Flambe with aerosol torch. Salt is to stop spitting.