how do you get the rind on a joint of pork to be crispy and chewable?

Question

i always end up with an unedible rind that is impossible to eat.
i have heard that if you rub salt into score marks on the rind before cooking that it would achieve a crispy crackling. is this true?

Answer 1

I salt my pork before putting it in the oven, put it in a very hot oven for the first 10 mins and then turn oven down, this shouldve made the rind crispy and the meat will now cook at the lower temp for required time. Good luck and a Happy 2007

Answer 2

before you put the joint in the oven do the score marks and salt. AND then half an hour before the end of the cooking lift the rind. Cover the rind less meat with foil. Put the rind in a dish at the hotter part of the oven. If it doesn't crackle up carry on cooking it in a hot oven while you rest the meat before carving.

Answer 3

The best way is to dry the rind with kitchen paper then pour and rub a small amount of veg oil into the rind then salt liberally, rub this in also. Cook on gas 5, middle of oven for 35 mins per 1lb plus 35 mins.

Answer 4

There are many pork "rubs" available on the Net, which all incorporate sugar and salt. These two seal in juices and make the rind crunchy and crisp.

Memphis - style dry rub

1 TB paprika
2 tsp chili powder
3/4 tsp salt
1/4 tsp dry mustard
1/4 tsp garlic powder
1/8 tsp pepper
2 tsp dark brown sugar.
Combine well and rub all over scored pork rind. Roast or Barbecue as normal.

Answer 5

you need to really cut through the rind/fat just about to the meat in a criss/cross so you end up with 1/2" 'cubes' then rub with salt or season salt even better, it will help get the fat out of it so it dries out better. i would not agree with a higher temp, just long enough, and make sure that the rind is on top and do not cover your roast. hope that helps

Answer 6

cut the rind off before cooking, score it rub salt in and cook on a seperate tray, voila crispy rind

Answer 7

take the rind off the joint and put it back in the oven on about gas mark 6 until crisp about 10 minutes or deep fry it

Answer 8

Yes, that certainly helps. Also, separte the rind from the joint for the last half hour of cooking.

Answer 9

try this you will not be dissapointed.. pre-heat oven on high, bang in your pork for half an hour, nothing on it at all, no scoring, no oil just the pork in a tray? then after half an hour turn down to about gas six and finish cooking? time depends on how big a piece youve got? and i will tell you now you will have perfect crackling? remember dont put anything on it and dont score it? enjoy

Answer 10

definite. not something like a case of bud with approximately 4 bags of the main well liked pork rinds be attentive to to guy and a rocking chair. I would desire to have a rocking chair so it looks like i'm applying whilst i'm ingesting. this is a criminal offense to drink and tension a motor vehicle,ain't it?