to get good crackiling, do you have to put loads of...?

Question

Salt on the Pork Fat.?

Answer 1

yes

Answer 2

Not just salt. First of all the cut of pork you use does make a difference - leg does not 'crackle' as well as shoulder. You have to make deep cuts in the skin of the port (but not right through to the flesh), then dry the skin REALLY thoroughly (use a hairdryer if necessary!) then brush with some oil, then rub the salt in. It will produce beautiful crackling guaranteed!

Answer 3

yes, good crackling is the fat caramelising, the salt draws out the water leaving the fat to condense and caramelise. one of the reasons why crackling is best done off the joint is because the joint acts like a heat sink and source of water, cut your skin off the meat and roast seperately with good sea or rock (NB not table salt) on it and it will be delicious you can also get the timing prefect as it can be taken out of the oven as soon as it is ready and warmed through to refresh it if you want it hot, i think it is better cold and crackling so as your guests can pick it up without the fat being too hot to hold!

yum!

Answer 4

Best tip I have ever seen was from Anthony Worrell Thompson. He always poured a kettle of boiling water over the joint first than dries it thoroughly. Score with a very sharp knife and rub olive oil then pat sea salt all over. It works every time.

Answer 5

Simply put - YES! and cook the pork at 210degrees centigrade for the first 15 minutes to get it to crisp, then turn it down to cook through.

Answer 6

Yes salt does the trick mmmmmmmmmmm

Answer 7

Hmmmm. Not sure, I suppose a bit might help, but don't go mad though. The main thing is to bung it under the grill after the meat is done.

Answer 8

make cuts in the fat and then rub in salt.

Answer 9

salting it does help, but don't overdo it..If you remove the rind from the meat after the meat is cook and return to the oven i find this helps mine

Answer 10

Yes that it the right way, also make sure that you score the skin