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.

[Islay]

Webbo I worked in a professional kitchen albeit many moons ago and never added oil to crackling

[webbo3]

you rub the oil on the meat, have a look at my pics.

my results speak and taste for themselves.


Dave.

[Islay]

As do my results Webbo

[Smowball]

Interesting - I've never heard anybody not add oil. Think I'm going to cut off a strip and try both ways!

[Buenchico]

Er, am I the only one who doesn't like crackling?

[cupid04]

Score, then rub lard and salt in first and place in the oven really hot for the first 20 minutes no.8. Then turn it down to 6. [Don't know what that is in electric!]

[-Talbot-]

If you have always added oil then try without but make sure the skin is dry.


Then come back and deliver your thanks or scorn.
If you're happy with the results it was my idea
If you're not them blame Islay.

[Jackdaw33]

Seems like it, Chico.

[Smowball]

Chris you don't like cracking?? Omg lol.
And yes I will deliver my verdict later - will be interesting as I've never ever cooked without oil.

[EDDIE51]

I cut the crackling off after cooking and put it under a hot grill fat side up first then the skin side. Never fails! You just keep it under the grill till it's crisp enough. Also has the advantage of not overcooking the pork joint. The joint is more tender cooked at a low temperature I use 160 deg, or even 'slow' for over night for a large joint that is 'melt in the mouth' tender!
Another trick is to slow roast the pork first so it's really tender then roast the crackling with the potatoes. I slice the cooked pork, put it on a flat tray add some meat juice and warm it covered in foil for a few minutes on the bottom of the oven just before service.

[Islay]

If you have cooked your pork correctly Eddie you shouldn't need to do that faffing about to keep it moist!

[EDDIE51]

Islay, I normally cook the pork a day before ( makes it easier to cave) so I do not want it dried out. I work in Pro-kitchens and that's the way it is done there. Cooked the day before service then sliced and put on 'gastronorm' 36 portion trays with the jus and reheated before service. Beef is even better than pork done this way!

[EDDIE51]

^^ We do 1250 meals a day !

[Smowball]

Just checked it in oven and OMG the crackling looks the best I've ever done! So hungry now lol

[EcclesCake]

Sorry Eddie but your mass catering approach may suit ooddles of people but for a domestic situation there are better options for success.

I leave pork unwrapped overnight to let the skin dry out. Never oil and once add salt at the point of cooking as salt draws out moisture.

Depending on the joint, removing the rind and cooking separately can be the best option.

[-Talbot-]

Smowball
Just checked it in oven and OMG the crackling looks the best I've ever done! So hungry now lol


ahem ... the best We have ever done.

[Islay]

I don't know what type of pro kitchen you worked in Eddie but the restaurant I worked and trained in would cook their roast on day of service!

[Islay]

Was that with or without oil Smowball?

[EcclesCake]

Pre cooking meat makes me shudder, I can just, just get my head around pork but beef???? HELL NO!!!!

[Islay]

May as well staple it to your shoes