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just picked up a 1kg pork shoulder joint from Aldi

(2 Posts)
CharlotteBronteSaurus Sun 28-Apr-13 11:27:07

what timings/temps do I need in order to get a lovely crispy crackling? all the recipes I've found are for bigger joints.

tb Sat 04-May-13 18:47:21

I braise mine in cider overnight, or failing cider, water, peppercorns, bayleaf and a couple of cloves.

The next morning I drain it, boil the stock down, and slash the skin into narrow bands. It then get cremated at the top of the oven - must be at least gas mark 9-ish. Top of the roasting oven in an Aga, so quite hot.

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