Roast leg pork tomorrow - how to get best crackling?

[Fisharefriendsnotfood]

that's it in a nutshell really...

make sure the joint is completely dry, score the skin deep so you can see the fat underneath, rub with oil then loads of salt and pepper before going into a hot oven (220 deg) for 20 mins before reducing to normal cooking temp.

Wonderful, thanks

I do that then after about an hour, cut off all the cracking with a pair of meat scissors and leave it on the rack to roast the rest of the time on it's own.

I cut the crackling off after the meat is cooked, sprinkle with salt and put in a very hot oven until really crispy.

Failsafe

Auntimonica is spot on about it being dry.

If it's wrapped in plastic take the plastic off as soon as possible. I usually do this on a Saturday or first thing Sunday, and salt the skin. You'll see water coming out of it after a while. Pat it dry and salt it again and repeat 2 or 3 times. Leave it in the fridge unwrapped (or wrap the meat part in clingfilm, but leave the skin open to the air)

The dryer it is, the better the crackling. Some chefs use hairdryers.....

You guys rock. It was amazing!!

Thanks

I use a Hairdryer!! Since I learnt this tip my crackling is always tip-top

As Auntie Monica said BUT, put vinegar on the skin the day before, put in fridge for a couple of hours, then every few hours massage a bit more salt into the skin. When roasting, roast on high for 30 minutes, then double wrap in foil leaving a couple of inches of space above the skin. Roast at say 120 deg for four hours. Only buy pork with loads of fat, not the rubbish in the supermarket. Guaranteed will be the best pork and crackling you have ever eaten. With good pork you should be able to carve it with the side of a plate

never had a problem.....

.....have an Aga

I put flour on mine to dry it out. Works lovely. Flour, then salt and a tiny drizzle of oil.