Crsipy crackling

[elizadoestoomuch]

Have got a joint of pork just under 3.5lb.
Whats the best temp and length of time to cook it to ensure yummy crispy crackling? Or any other tips to ensure it doesn't come out soggy as usual?

Thankyou in advance

my mum always used to rub salt in, then when meat cooked remove skin and grill. i however haven't managed to get mine anything other than burnt or hard as plastic.

You need to make sure the skin is as dry as possible before putting the joint in the oven. I usually roast the meat slowly then blast it at a really high heat at the end to crisp the skin. I read somewhere that if your crackling doesn't crackle, you can remove the skin and put it in the microwave for a minute and it crisps up - haven't tried it yet though so don't know if it works :)

you need to salt the skin then leave it for 30 mins- the salt will draw out the moisture. then brush the salt off and pat dry with kitchen towel so it's really dry.
Then drizzle with olive oil, rub in and sprinkle with salt.
Put in your oven on the highest possible heat for 30 mins then reduce to 190 for the rest of the cooking time
This works for me- good luck

I made the best crackling ever the other day. It was from our first ever joint from our own fattened rare breed pigs so that may have helped :).

It was a loin joint about the same size, and I cooked it on a low heat (about 150, fan oven) for about 2 hours, then sliced the crackling off and put the meat in a pot with a lid back in the oven at a very low heat (luckily have two ovens so can have diff temps). Put the crackling in with the roast spuds on a high heat (about 190) for about 30 mins, then took it out and kept it hot with the meat while the spuds finished off etc.

To be honest it was cooked for longer than I intended because we went out unexpectedly and I had to put it on early on a low heat, and then we were a bit late back. So not how I woudl normally do it.

It was bootiful (as we say in Norfolk) - crackling really crunchy and easy to eat, and pork really tender and sweet. Much better than I have ever managed before.

score the skin, dry it off with paper towel at least an hour before you put in the oven, and leave it to air dry.

Cover in salt.

COok uncovered, give a high blast at the end.

If its not crunchy, Cut the crackling off, put it on a dry tray back in the top of the oven while the meat rests.

We cook a lot of pork - and I always get great crackling!

Sit pork on a bed of a couple of carrots and thickly sliced apple and onion. This keeps the meat off the bottom of the roasting pan.

Turn oven on to preheat a gas mark 8

Rub a little oil over the skin of the meat and give it a good going over with salt and pepper. Salt crystals are best rather than saxa salt, but both will work.

I cook pork at 30-40 mins per lb - so would be about 1 hr 45 to 2 hours for yours.

Put pork in the middle of the oven for 15 mins, then turn heat down to Gas 5 cooking for the rest of the time - do not cover.

take meat out an check its cooked by shoving a knife/skewer into the thickest part. If the juices run clear, great, if not then return it to the oven.

If it is cooked now cut the crackling off with a sharp knife. Stand it up rather than rest it on its back IYSWIM. I've got an oven with the grill staight above it and I put it in there to keep warm whilst I am cooking the rest of the dinner.

Cover the meat in foil, then put a couple of tea towels over it to let it rest and keep it warm.

HTH

When its not quite right - while the meat is resting, I remove the cracking and pop it back in the oven high shelf.

I would also assume that the oven also needs to be dry ie no steam from other stuff in the oven. Over packing the oven and soggy meat will stop it from drying out the fat.

Quality pork is a must - Gloucester old spot or a cross of. Your not going to get a brill cut from a factory farmed cut of pork. Pork should not be grey and dry.

Bacon - usually do the same - the crackling seems to be best when not done so high when cooking, take it off when meat is resting and blast it so it becomes really crunchy

You will generally get better crackling from a Shoulder than from a Leg. Taking it off and finishing on its own is certainly a MUST for leg.

ah - that may be why mine was so good - it was a gloucester old spot / berkshire cross.

Very yummy too - looking forward to the rest in coming weeks.

No idea was sort of joint it is (though definitely not a leg!)
Thankyou very much for the advice, fingers crossed the crackling is crispy