How do you get perfect crackling on Roast Pork?

Question

I didn't mean to star my own question. It was starred by mistake as I went to see who had starred it.

Answer 1

score the fat/rind (but not all the way through) at 1cm intervals. Try thoroughly with kitchen towels and cover liberally with salt just before you put it in the oven (if you leave it too late it will make it soggy).

Cook it in a very hot oven for 20 minutes (as hot as you can get it!) and then reduce to 190 degrees C for 35 minutes per pound (450g). Use leg or loin joint.

Don't add oil and use a shallow roasting tin.

Answer 2

This Site Might Help You.

RE:
How do you get perfect crackling on Roast Pork?

Answer 3

most pork has been scored already , if not cut the skin about every inch diagonally ,sprinkle salt over the skin and rub in about a table spoon.in the roasting dish cover with aluminum foil shiny side down for 2/3 of the cooking period then remove for the last 1/3 of time

Answer 4

Score the skin of the pork with a sharp knife. Cutting only enough to break the skin. then make a mix of salt and oil(enough oil to make the salt into a runny sludge, enough salt to make enough sludge to lightly cover the pork) rub the sludge into the skin of the pork and cook in a moderate oven until the juices run clear, when a knife is pushed into the center of the pork. Which just maybe the same time as the skin is nice and crisp.
Make sure you have dental insurance.

Answer 5

Make a brine with 1/2 cup salt, 1/2 cup sugar and 4 quarts water. Soak the roast for about an hour, then pat dry. Then roast as normal.

Answer 6

1. Lightly coat the skin with oil.
2. Cook the roast on a rack so it doesn't sit in the juices.
3. Roast at 375F until almost cooked
4. Turn oven up too 450F and roast for 30 minutes to "dry" fry the skin.

Answer 7

Pour boiling water over the skin and pat dry. Take a Stanley Nife an cut criss crosses through the skin - not right through to the meat though.

Massage with oil and plenty of course sea salt and pepper.

Roast as normal and if necessary, when the meat is done flash it under the grill.

Answer 8

You need to seal in the pork before roasting. Season the pork with salt & pepper before sealing. To seal, you need to pan fry the pork with a little oil until all sides are nicely brown and transfer to roasting tray and roast accordingly.

Answer 9

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 10

Use a sharpe knife and score the fat. rub in olive oil and season with salt and mustard. Cook with the meat but after you have cooked the meat put back the crackling and turn overn up high for a few minutes until brown and crispy.