How do you get nice crispy crackling on pork?

Answer 1

Pat the pork joint dry with a kitchen towel - any moisture will stop the crisping. Then score the fat with a sharp knife in a criss-cross patter and sprinkle generously with salt. Then, turn the heat up really high for the last quarter of an hour or so of the cooking time. Serve quickly, or it'll go soggy. Enjoy!

Answer 2

i'm a chef and cook dinner beef roast often, i rub vinegar in first, then salt and pepper (pepper is extra for flavour i admit) and use a pair of tablespoon of each. i additionally ask the butcher to decrease the exterior in a diamond patter and that i turn the ovewn up 20C for the final 30 minutes, yet my genuine sectret element, is i understand that some joints will crack and a few wont, so i make valuable my butcher knows i desire crackling (approximately ninety% of legs, bellies etc will crackle, yet you may dissapoint a good number of those with the ten% that wont, my butcher knws extra effective than i do what wil fail)

Answer 3

DScore the skin, place joint in a clean sink and pour a kettle full of boiling water over the pork (skin side up) this contracts the skin and gaps appear. dry the skin, then rub with a small amount of olive oil and then sprinkle with salt. Place in a hot oven and cook as normal.

Answer 4

score the skin well, pour some hot fat all over the top then spinkle with plenty of salt,( not sea salt) place in a hot oven then baste every half hour until cooked, take from oven then allow pork to rest for 10 minutes
remove the crakling then carve

enjoy, where do you live coming round for dinner

Answer 5

Once the joint is cooked, cut off the crackling and stand on a dry tray-return to a hot oven and allow to go crackly and puffy and there you have it-however keep an eye on it cause it will burn.

Answer 6

You can definitely check out this website - www.foodandwine.com
Dip it in egg and then coat with breadcrumbs, it can make it more crispier than flour. Thus you get it crackling, crunchy, make a nice sweet and sour pork too. Good luck on your attempt

Answer 7

This question has been asked so many times.....
go to "search for questions" & enter pork crackling.

Answer 8

As my colleagues have said score the skin rub in crushed sea salt and then polish with a drizzle of oil.

Answer 9

good olive oil and the best flake salt you can buy maldon is best in uk!!! cook u pork then when almost ready higher heat rub in oil and salt then let oven do the rest eat with homemade apple sauce not tinned or out of packet!!!

Answer 10

Make sure your oil is good and hot and be sure not to overcook, it should only take 15-30 seconds then be sure to drain properly and cool. I saw this just last week on the food channel's show Unwrapped.