Pork crackling?

Question

What is the best way to make the skin of my pork joint go really brown and crispy?

Answer 1

When you perpare the meat rub salt into the rind, cook as you would then the last 20 minutes turn the heat up high. Works every time. Do make sure that it is cooked right through first before you turn temp up ok

Answer 2

Hate to say it but real crackling is a thing of the past thanks to the modern preference for fatless meat. Yes you can make it crispy by any of the ways suggested - but old fashioned pork didn't need all this artifice - it just crackled because the skin had a good amount of fat insulation between it and the meat. As the fat melted, it basted the meat and fried the skin. Suggest you try to get organic pork from rare breeds - that really crackles!

Answer 3

score the skin rub in a little oil then loads of salt.
cook your pork for 20 minutes a lb and 20 minutes over, if your crackling is not hard enough once your pork is cooked then remove the skin from your joint and put it back in the oven.
turn the oven up as high as it will go and the crackling will come out perfect. never heard of putting vinegaron it sounds terrible.
i'm sure honey will just caramelize and burn before the crackling is done.

Answer 4

Vallaw is right! Water is injected into pigs these days to add weight, and water isn't conducive to good crackling. But then what you've been told is right, the best way is to take the skin from the meat when cooked, rub in salt and oil and whack it back into a HOT oven! Happy munching!

Answer 5

Score the skin too so any seasoning can soak through and leave uncovered for a good bit at the end of cooking to make sure fine and dry and crispy. You could even try taking it off when the roast is cooked and leaving it in for a bit longer just to make sure. Really an idea - not from experience. Hate the stuff myself but I know plenty who love it!

Answer 6

well all the anwers so far have merit .
i am the chef of the felbridge hotel in sussex and we are the premier sunday carlvey in our county,we produce 25kg of crackling every sunday and our method is simple.
this will work this the skin on the meat and off,
first cook your pork the normal way then 25 mins before its ready rub a lemon or lemon juice on to the skin and then sprinkle with sail,increase the heat of the oven up to 250/gas 8 and it will start to bubble.when there is no soft spots ...its done
the sience is realy great in this ,to get good crackling you need to reduce the water and fat in the skin,well salt soaks up moisture and the lemon breaks down the fat (thats why they use it in washing up liquid).
we make strips of this from the back of the pig over 3/4 of a meter long!.......it works fab ..dare i say it "its cracking"!!!

regards

gary the chef

Answer 7

score it and rub with salt also when the pork rests put the skin under a high grill if not as crisp as you like you've got me thinking about crackling now I'm hungry!!

Answer 8

Once your joint is cooked, take it out of the oven and cut off the fat. Then put it back in the pan and cook it on high in the oven for about 20 minutes.

Answer 9

drizzle some oil over the fat and place plenty of rock salt this will give you lovely pork crackling.

Answer 10

Preheat the oven to 500 degrees before you put it in. Immediatly upon putting it in the oven, reduce heat to 350 for cooking.