Does anyone have a tried and true method for roasting pork which ensures divine crispy crackling please. Incinerate with salt to start off with:)! TIA
sarahb5,
Jun 11, 3:02am
Make sure the fat is well scored, rub oil and salt into the cuts, into a hot oven to crisp up quickly and then cover with foil once it's crackled to prevent burning
terachaos,
Jun 11, 3:07am
Thanks heaps.
fifie,
Jun 11, 3:12am
Always do pork like this for great crackling. Score fat well, sit pork piece on a plate in the sink pour boiling water over the whole piece. Pat dry with paper towel, rub skin with some oil sprinkle with salt into roasting dish and cook 190-200c about 1/2 hr, when skin is turning golden and crisping up turn oven down and proceed to cook meat.After you pour the water over it you should see the fat rise under skin, this depends how much fat is on the meat, home kill is all good but s/market pieces not always fatty so you don't always get good crackling.
arrowmax,
Jun 11, 3:27am
I agree with fifie, above, the boiling water is the secret - always works!
fisher,
Jun 11, 3:41pm
that's exactly what I do Fifie.:}
lythande1,
Jun 11, 7:32pm
Cut it off the meat, place on a rack above it and cook it. Moisture = soggy crackle.
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