• TV
  • MOVIES
  • MUSIC
  • SHOWBIZ
  • SOAPS
  • GAMING
  • TECH
  • FORUMS
  • Follow
    • Follow
    • facebook
    • twitter
    • google+
    • instagram
    • youtube
Hearst Corporation
  • TV
  • MOVIES
  • MUSIC
  • SHOWBIZ
  • SOAPS
  • GAMING
  • TECH
  • FORUMS
Forums
  • Register
  • Login
  • Forums
  • General Discussion Forums
  • Food and Drink
Pork Crackling
Lardness
25-07-2011
I've tried it many, many times, using various methods but nevre got it right.
Yesterday however, it turned out beautifully.

Method:
1. I scored the rind halfway through the fat with a razor blade (I couldn't find a knife sharp enough

2. Poured boiling water over the skin to open up the cuts

3. Dried it & put in the fridge for 2 hours.

4. Mixed olive oil, crushed fennel seeds & salt & rubbed this well in before putting it in the oven.

5. Cooked it at around 180 then the last 20 mins at 220.

6. Perfection
degsyhufc
25-07-2011
Cool
Was it a pork loin?

Methods i've seen usually tend to start with a hot blast and turn the oven down, so the opposite way to you

Another tip I saw was to rub the skin with vinegar.
Mongodude
25-07-2011
i just put a bit of salt on it and stick it in a hot oven, works every time, i never understand folk that jump through hoops to get it, its not hard its heat+skin=crackling
AppleJuice:)
25-07-2011
Originally Posted by Mongodude:
“i just put a bit of salt on it and stick it in a hot oven, works every time, i never understand folk that jump through hoops to get it, its not hard its heat+skin=crackling ”

Yeah, I agree with this. Its so easy.
Ads
25-07-2011
Mine normally works ok, but if it ever looks a bit limp, then a minute under a hot grill normally does the job
jarryhack
25-07-2011
Originally Posted by Mongodude:
“i just put a bit of salt on it and stick it in a hot oven, works every time, i never understand folk that jump through hoops to get it, its not hard its heat+skin=crackling ”

Yeah this is all I do too and it alway works out.
scorpio man
26-07-2011
Originally Posted by Mongodude:
“i just put a bit of salt on it and stick it in a hot oven, works every time, i never understand folk that jump through hoops to get it, its not hard its heat+skin=crackling ”

Originally Posted by AppleJuice:):
“Yeah, I agree with this. Its so easy.”

Then somebody needs to tell Tesco the secret....I had some sliced roast leg of pork from there on Saturday from the deli counter and the crackling was soft, pale, rubbery and tasteless.....
SandiPants
26-07-2011
My method which always works out is to repeat this several times over before putting in the oven: sprinkle skin with salt, when beads off moisture appear wipe off with kitchen towel. When you take your meat out to rest for 10-15 mins I take the crackling off and pop it back in the oven so it really crisps up. I think the trick is to get the moisture out of the skin first.
badcompany3004
26-07-2011
Originally Posted by Lardness:
“I've tried it many, many times, using various methods but nevre got it right.
Yesterday however, it turned out beautifully.

Method:
1. I scored the rind halfway through the fat with a razor blade (I couldn't find a knife sharp enough

2. Poured boiling water over the skin to open up the cuts

3. Dried it & put in the fridge for 2 hours.

4. Mixed olive oil, crushed fennel seeds & salt & rubbed this well in before putting it in the oven.

5. Cooked it at around 180 then the last 20 mins at 220.

6. Perfection”

You seemed to put everything but how long you put it in the oven for
Pixie Queen
27-07-2011
I have my oven as hot as it will go. I score the rind extra times than the butcher / supermarket has done... I pat it dry with kitchen towel and then rub salt in. It goes in the oven at as high as the oven goes for 20 _30 minutes and then I turn the oven down to about 170-180c - and cook the lump of meat till it's right roughly 20 minutes per 500g PLUS 20 if needed. I baste the ends once or twice but my crackling turns out perfect - can't stand it, neither can the Slavettes but we have friends who almost do cartwheels for it. so I must do something right.

My oven is struggling so my temp. indications should be taken as a guide only. You would be best to look for proper temp thingies
80's chick
27-07-2011
salt in the scores, coat with oil rub in with the salt in the scores.

Hot oven......done
Gogfumble
27-07-2011
Originally Posted by scorpio man:
“Then somebody needs to tell Tesco the secret....I had some sliced roast leg of pork from there on Saturday from the deli counter and the crackling was soft, pale, rubbery and tasteless.....”

It will be.

Firstly, it is sliced thinly, then it has been chilled. It will turn out soft and rubbery.

Crackling is at it's best when hot. We usually cook bigger joints than needed to have the leftovers for other meals, but the crackling always gets eaten when hot. As it just goes soft and chewy once cold.
Gogfumble
27-07-2011
Originally Posted by badcompany3004:
“You seemed to put everything but how long you put it in the oven for ”

Surely that would depend on the size of the joint?

I tend to do 25 minutes per 500g (I never bother with the extra 25 minutes that packaging always states, find it is overcooked if I leave it in for that too) and rest for at least 15 minutes, 30 minutes better.
Lardness
27-07-2011
Originally Posted by badcompany3004:
“You seemed to put everything but how long you put it in the oven for ”

Dependent on the size of the meat....
badcompany3004
27-07-2011
Originally Posted by Gogfumble:
“Surely that would depend on the size of the joint?

I tend to do 25 minutes per 500g (I never bother with the extra 25 minutes that packaging always states, find it is overcooked if I leave it in for that too) and rest for at least 15 minutes, 30 minutes better.”

Originally Posted by Lardness:
“Dependent on the size of the meat....”

I am sorry. I assumed you were talking about just the crackling, I would tend to cook them separately
Gogfumble
27-07-2011
Originally Posted by badcompany3004:
“I am sorry. I assumed you were talking about just the crackling, I would tend to cook them separately ”

Never comes out as nice cooked separately in my opinion. Also, you need the fat on the meat to help baste the meat as it cooks but the fat also helps the crackling cook well.

So best to leave it on imo.
badcompany3004
27-07-2011
Originally Posted by Gogfumble:
“Never comes out as nice cooked separately in my opinion. Also, you need the fat on the meat to help baste the meat as it cooks but the fat also helps the crackling coo well.

So best to leave it on imo.”

I found the opposite, people seem to ruin the meat (drying it out) trying to make the crackling "perfect" by blasting it with heat at the end.

But each to their own I guess
Gogfumble
27-07-2011
I don't blast it at the end. Start of with the oven higher, then turn it down. The higher temp at the start, starts the crackling off but also helps seal the meat and keep all those lovely juices in.
lynwood3
27-07-2011
The secret of good crackling is a thick layer of fat underneath the skin.
Some supermarkets tie a layer of skin over pork that is too lean. If this is the case you won't get good crackling, no matter how you cook it.
misha06
27-07-2011
For me, scoring it, a heap of salt rubbed in and 1/2 an hour in the oven as hot as it will go.

Then turn it down, cover lightly in foil to cook the joint, basting as you go.

Then towards then end remove the foil, for the last bit of cooking.
HertsMan
28-07-2011
Same as most replies for me.

Get oven up to highest temperature
Score the skin halfway through
Rub salt and pepper (and any herbs you wish to use) over the skin, making sure it goes into the cuts
Put the pork in the oven until the skin bubbles/blisters, then turn oven down to lower temperature (180c or thereabouts) until cooked
Perfect crackling - eat it quick 'cos it won't last long
rhod
29-07-2011
Score Rind
Pour boiling water over it
Rub in salt. Nothing else.
Put into hot oven
Grill for about 10-15 minutes towards end of cook,

Crackling goes mental!
VIEW DESKTOP SITE TOP

JOIN US HERE

  • Facebook
  • Twitter

Hearst Corporation

Hearst Corporation

DIGITAL SPY, PART OF THE HEARST UK ENTERTAINMENT NETWORK

© 2015 Hearst Magazines UK is the trading name of the National Magazine Company Ltd, 72 Broadwick Street, London, W1F 9EP. Registered in England 112955. All rights reserved.

  • Terms & Conditions
  • Privacy Policy
  • Cookie Policy
  • Complaints
  • Site Map