Cracking Good Pork Crackling
Crispy, Crunchy Crackling Everytime!
Since Medieval times, man has argued and indeed fought over the rights to the Crackling fat off the perfect Pork Roast. First over the way to cook the crackling and then over the rights to the last piece! Here's our advice to help you deliver Pork Crackling to fight over.
- Score the skin (cap) of the Pork with a very Sharp knife.
- Ensure that the Pork is dry as opposed to wet before you score the meat.
- Pat the skin dry with a towel if you are not satisfied! Defrosting frozen Pork can cause a surface wetness which can be relieved this way.
- In a mortar bowl, crush some fresh Garlic (a few generous sized Cloves for a 1.3kg Roast) and a Tsp to a Tbsp of Sea Salt to form a paste. You can add a fresh herb such a Thyme and a small amount of Olive Oil here if you wish.
- Rub the Garlic and Salt all over the skin of the Pork and massage it into the cracks caused by scoring the meat earlier. Allow the meat to reach room temp before placing in a very hot oven.
- Do not place the meat in a high sided dish as this can 'steam" the skin and affect the quality of your crackling.
- 20 minutes in a hot (250 degree C) oven should be sufficient to render perfect crackling before you turn your oven down for the remainder of the cooking time.
- If you do not wish to cook the crackling over the meat you can remove the scored and salted skin once the meat has reached room temperature and either place the skin under a hot grill shortly before serving the roast or slice the raw skin into strips or bite size pieces and roast alongside the meat until crackling occurs.
- Be careful not to burm the Crackling under the Grill.
Do you have anymore tips to share? Email us and we'll post them on this website with you as the Chef!
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