Picking and Preparing the Right Joint
Start by buying one of the roasting cuts, such asporkloin, pork leg,pork shoulderorpork belly.
Look for joints that have a good layer of fat beneath the rind and the flesh, which will give youthebest results.
You need to ensure your joint is scored before you cook it. If you don’t fancy doing it yourself, you can buy pre-scored joints, or you can ask your butcher to do it.
If you want to have a go, ensure you have a really sharp knife or,better still, aStanleyknife or even a scalpel. Place the joint on a chopping board, and blot with absorbent kitchen paper to ensure it is dry, as a damp joint is the enemy of crunchy crackling!
FAQs
Insufficient heat will make it hard for the skin to get really crisp. Make sure to take the pork out of the fridge 30 minutes before you cook it so that the meat reaches room temperature. A high starting temperature (240C/220C fan/gas 9 in this recipe) is essential for crisping up the pork.
Does pouring boiling water on pork make better crackling? ›
boiling water trick
This helps to prep the skin to crackle as its now "pre-cooked" so to speak. Make sure to pat dry with paper towel to further dry afterwards.
Do you use olive oil or vegetable oil for pork crackling? ›
Rub 2 tbsp of vegetable oil all over the surface of the pork, including between the scores, and season heavily with sea salt. Put in a roasting tin and in the oven for 30 minutes.
Do you put oil or salt first in pork crackling? ›
Cut it away from the meat and place it on a baking tray lined with foil, then brush with oil and sprinkle with salt. Cook under a preheated grill until the magic happens.
Does baking soda make pork skin crispy? ›
It is a fact of life that dry skin crisps better than moist skin. Scotese's trick to crispy pork belly is to rub equal parts baking soda and salt into the skin—the combo of baking soda and salt will draw out moisture and set you up for success.
Does vinegar help pork crackling? ›
Using Smeg's 'Ferrari' function, supercook and apple cider vinegar results in exceptional, toothsome crackling with meltingly tender pork. For best results, rub with salt and vinegar the day before and dry thoroughly before roasting.
Are pork rinds the same as crackling? ›
A close cousin to pork rinds, cracklins are essentially what happens when you leave a little bit of fat on the pork skin and fry it up. The result is a heavier, chewier product with a meatier crunch. Though they don't puff up like pork rinds, they're addictively satisfying in their own right.
How to get the best pork crackling on a spit? ›
The secret to achieving the pork crackle is dry skin, salt, and high heat. Also give yourself at least 24hrs for the best results. Use a rolled shoulder/neck or belly with all the skin still in tack. I find using these mentioned cuts yield the best results.
Why is my pork crackle not working? ›
not hot enough
That first scorching is the secret to perfect crackling. After twenty minutes, drop the temperature to 180ºC and cook your pork for 45 minutes per kilo. The pork is cooked then the juices run clear. If you have a meat thermometer, the internal temperature should be 7oºC.
Do you put butter on pork crackling? ›
TIPS FOR THE BEST CRISPY CRACKLING
- Step 1: Leave your pork cut uncovered in the fridge overnight before cooking. ...
- Step 2: Before cooking, rub a little olive oil or butter and a good amount of salt into the skin.
After degreasing your crackling using a paper towel, place the cracklings in an airtight container. You can also settle for a food-storage bag that can be sealed and not permeable to air. It's best to avoid paper bags as they'd soil up in the fridge or freezer and ruin your pork crackling.
What is the secret to best pork crackling? ›
Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores. Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes.
How do you keep pork crackling crispy? ›
I have discovered to keep your crackling fresh and crispy, line an airtight container with kitchen paper, place your crackling inside, then place another folded piece of kitchen paper on top before closing and sealing the airtight lid. This way it will stay fresh for up to a week at a cool to moderate temperature.
Why is pork crackling so hard? ›
The heat at which you cook pork cracklins can also cause them to become hard. If the temperature is not high enough, the skin won't crack properly, resulting in a rubbery texture. Make sure to cook pork skin in oil that has a smoke point of 400 degrees.
How do you keep pork crackling from burning? ›
If there are areas of skin that have not crackled, you can place them under a hot grill or use a kitchen blowtorch. Be careful in either case as these methods can easily burn the crackle. To avoid burning under the grill, place the pork on the lowest shelf of the oven and leave the door open. Watch it like a hawk.
