How do you make crispy crackling?

Question

Bench 1101.. crackling to die for...a somewhat insenstive remark don't you think!

Answer 1

You have some good answers but no one seems to have told you to make sure the oven is hot enough. Try 200 degrees after you have scored, scalded and salted the rind.

Answer 2

Buy a stanley knife.

Pour boiling water all over joint to tighten skin.
Slash it with the stanley knife. Good for aggression!
Rub some butter or oil into it.
Rub course sea salt all over. Lots.
Sprinkle with rosemary.
Place joint on a rack of some sort allowing air to get all around it.
Depending on how big your joint is cook it at the right temperature for the correct time less 1/2 hour then wack the temperature up.

Mmm. If I was not feeling so ill that is what I would have! Right Now!!

Answer 3

get your pork joint and with some paper towls pat it completely dry if slightly damp- with a sharp knife sore the skin fairly deeply this will allow soft fat that melts whilst cooking to escape-rub salt firmly into and over the skin-when you cook the meat place the meat on a bed of roughly chopped veg this will stop the meat sitting in to much stock and allow it to crispen all the way round- the temp on the oven can be turned up for the last 15 Min's of cooking to make sure you have that crackling to die for GOOD LUCK

Answer 4

Score the skin and rub in coarse ground sea salt

when the meat is just about cooked through whack the heat up and you will have lovely crackling

happy days

Answer 5

Cut into the skin.Rub salt and olive oil into it. What I do is take the skin off whilst the meat is resting and just cook that alone in the oven for the extra time it takes for the meat to rest.That way you can then cut off the underside any excess fat.

Answer 6

leave the fat on the pork rub with a small amount of salt and cook the fat should go crispy and thats your crackling

Answer 7

What I do is deeply score the skin and rub salt into it. I also let the meat come up to room temperature before I cook it.

Answer 8

You will need a sharpe knife to score the rind, so if you buying for the butchers, or at the supermarket ask them to do thid for you.. they will do it for free. then rub some coarse sea salt, and Thyme into the cracks, Beautiful!!!!

Answer 9

before cooking pour boiling water over the fat part of the joint, then rub with salt and pepper and score the fat with a sharp knife, you can do this with duck as well!

Answer 10

score the fat well plaster in salt and then put under the grill on high temptation good luck watch your teeth could be costly