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?!! 🐷
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Talk to me about pork crackling!
8 replies
ndo4000 · 11/04/2020 09:37
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