I can't get my pork to crackle!!!?

Question

I've done everything the recipes tell me to. I pat the pig dry, then rub salt and oil into it, (not olive oil). I then chuck it in the oven on high for about twenty minutes, then turn it down. It just.......won't......crackle up!!!!!!Well, it sorta starts to crackle then just stops and goes all rubbery and chewy. Any suggestions as to what I may be doing wrong? How do I get it right? I only really bake the pig cause I like the crackly bit!!!

Thanks for your help, angela and bill. As for the others, I didn't realise such a valid, simple question would attract so many stupid unhelpful answers!

That last comment was ONLY directed at people who obviously didn't understand the question and are just shooting off at the mouth. Thanks to all who offered genuine answers. Mamma Dee, I'm talking about a pork roast, if you don't bake/roast it in an oven, how DO YOU cook pork roasts?

Answer 1

remove the crackle and just keep on roasting that bad boy.
use two types of salt. cooking and rock
make sure you score the skin with a very sharp knife.
rub the cooking salt into the scores and put an obscene amount of rock salt over the top.
the salt will draw out the moisture, so the more salt the better.
keep cooking it.
remember to wipe off all the salt once cooked to avoid an instant heart attack.

Answer 2

My husband makes this, and I love it. But he never uses the oven. He puts the fatback, which is the layer of fat that runs along back of the pig, into a large pot or kettle with a little oil and fries it until it starts to pop (or crackle.) Ask your butcher, or the butcher in the meat department of your grocery store, to give you fatback, which is what is used to make cracklings.
Be sure to add oil whenever necessary while you are cooking the cracklings so as not to burn them.

Answer 3

this is the way Filipino do it. first we boil the chunk of pork in water,salt,pepper and laurel leaf until it is tender. then we take it out of the water and put it in a strainer, let stand for a few hours, (others air dried it but we dont do that anymore coz there's so much pollutants around) and we deep fry it and once in a while we drizzle it with water coz according to our oldies that's what makes it to crackle. nowadays to avoid too much oil we cook it in a turbo broiler. as long as it is properly boiled you wont have to worry about being rubbery and chewy. best serve with Mang Tomas Lechon Sauce, catsup or vinegar with garlic and pepper over a hot steamy rice..............yummy!

Answer 4

Take the skin off and cook it by itself. Pat is dry and do the same thing again but keep it at 350 degrees until it crackles up. Then scoop up some apple sauce with it .. its yummy.

Answer 5

If you are talking pork rind, I would fry it in hot fat on the stove and than sprinkle it with salt after I let it drain on paper towels. another way is to deep fry it. I don't think I would ever bake it.

Answer 6

I put seasoned flour in a bowl and roll the pork around in it. Mine always gets crispy.

Answer 7

oh myy.

im going to say lol to this. because i believe it is a joke.



if it isnt, im gonna have to tell u to go to a physco house and stay there for a while, and stay AWAY from bacon. mmk.

Answer 8

put some pop rocks on it

Answer 9

http://www.porkcrackle.co.nz/contact.htm

Answer 10

poor piggy, so innocent and cute. hehe!