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Terrible for the old cholestorel but I love it........made it perfect this time too.......not chewy, just delicious.
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Replies: 23
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autocannabilism, a new low?
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The skin on a pork chop does not count as crackling ;)
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you can buy pig skin i supermarket now, cheap as ***** can make loads of crackling from that and don't have to worry about the meat
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and I bet you put salad cream on it :)
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not on crackling, don't be revolting. A bit of salt, job done. ;)
Gotta love crackling, what is the difference with that and pork scratchings? i likescratchings, but not a patch on proper crackling. |
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recipe please
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Recipe?
It's pork skin ffs |
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yes - recipe
do you hot water it first to tighten skin? what oil- if any? what temp in oven recipe please |
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Well, we had this recipe that we thought we would give a go and it was fantastic....here goes:
1. Score the pork as much as you can with sharp knife 2. Put Pork jointon a rack over a roasting tray......and pour over 1 pint of boiling water, this opens up the scored areas of the skin (seems to make the skin contract slightly). 3. THOROUGHLY dry the skin and discard the water. 4. Rub rock salt over the skin and INTO the scored areas. 5. Place in pre heated oven as hot a setting as you have for 20 mins. 6. Reduce temperature to 180 degrees C for the rest of the cooking time or as stated on yr instructions. Hey presto....perfect crackling! Good luck....tried many times and nothing worked, always looked great but was either soft, chewy...or burned. |
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thanks angry- we'll give it a go!
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Hopefully it will come out as good as ours did. Also, we put vegetables underneath and as well as the skin coming out perfect, the meat was the most tender we had ever made. (Normally it seems to be either tough or dry or both!)
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cook the joint in a pan with potatoes all round it, turning once or twice during cooking. If the meat is quite small, and will cook in an hour or less, then par-boil the potatoes. otherwise, don't.
Among the best roasties there are, are cooked with pork - quite nice with chicken too, and especially Duck. |
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Yeah, we arent Turkey fans and may have a duck xmas day, a fav of mine also.
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we have duck too!!!!!!
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turkey prob the worst of any mainstream meats imo. Pretty Cheap too imo.
I suppose if you drown it in gravy then it will be ok. duck and goose i'm not a big fan of either, by the time you've cooked them there isn't much meat left after all the fat has drained. |
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duck lovely
venison lovely yummmmmmmmmmy no turkey |
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we have fresh**erel for xmas day or the sunday with turkey for the other day.
looking forward to the**erel cos they are lovely |
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The more fat underneath the skin the better. I go to a farmer who keeps the skin, with about an inch of fat under it, purely for crackling and gives it away. Lordy lordy, it is good sutff.
Scored, salted, in the oven high and hot. |
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A good tip for making crackling is to pour boiling water over it before rubbibg with salt and olive oil over it
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disgusting filth.
u wil all be dead in less than 10 years if u carry oneating that sh@t covered in salt |
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wow, chill man......i wasnt force feedin ya !
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crackling smelling rotten body ^
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Dont forget to put 1/2 bar of real butter on your spuds!!!!!!!!.
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