Talk to me about pork crackling!(9 Posts)
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I am planning to cook a pork loin joint for lunch tomorrow. I have tried and failed so many times to make the crackling! It's so disappointing when you expectantly open the oven only to find that the rind is soft and rubbery 😥.
Please can you hit me with your crackling tips?!! 🐷
Score finely through skin but not fat ( it's often not scored enough when you buy it)
Let it dry at room temperature for a bit
Little rub of salt
Blast in hot oven 20 mind then turn temperature down
Rubbery rind is so disappointing. My method (which always works for me) is:
Bring the meat up to room temperature before cooking
Score the rind (if pre scored add in more of your own) so that you have half inch gaps between each score
Pat off any moisture
Rub salt into the rind
Really hot oven (I go with 220) for the first 20 - 30 mins then turn it down
The best crackling is made with pork shoulder. Loin doesn't do so well.
Some people sprinkle with salt - the only time I did that, it made the gravy into saline solution
This is how I usually do it. Mostly successful, but it varies depending on the cut of meat. Get a sharp knife and score the rind deeply and quite close together. Keep the joint covered until about the last 20 minutes, then uncover. Don't baste. When the meat needs to come out of the oven to rest, slide a knife under the crackling, taking it all off in one sheet. Then cut it all apart and put the crackling back in the oven. I use an old enamelled tin plate for that. If fat gathers, pour it off. Fingers crossed.
You need to score, lightly salt and blast at 220 uncovered for 20 mins before turning down.
Pork crackling is one of the few things I do well.
I keep it uncovered in the fridge for a bit. Take it out, get it to room temp. The skin should be dry as poss so pat it down with kitchen paper. Score but not down to the fat. Salt liberally and a little oil. Whack your oven as high as it will go and roast for 20mins then turn it down. Don't mess with it further.
Always works for me.
What pp said. Make sure it is dry, score it and pat it with salt ( at the last minute.) Then put it in a really hot oven for the first 20 mins before turning the temperature down.
You need a very sharp knife to score the rind. A Stanley knife works well if your kitchen knives aren’t up to scratch.
Excellent!!! Thank you so much! I will try that and report back!!! Wish me (crispy) luck!!!!!
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