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Crackling

By *yron69 OP Man over a year ago

Fareham

I fancy a bit of roast pork today but want to ensure the skin is nice and crispy and the meat not too overdone. Top tips please…

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By *agicfingers1Man over a year ago

near Brighton

"I fancy a bit of roast pork today but want to ensure the skin is nice and crispy and the meat not too overdone. Top tips please…"

Score the top and rub with oil and plenty of salt

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By *VineMan over a year ago

The right place

Remove the skin and cook it separately. Rub it in salt.

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By (user no longer on site) over a year ago

Lots of salt and butter rubbed in

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By (user no longer on site) over a year ago

Go to a restaurant is my tip

. I can’t make it for the life of me

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By *yron69 OP Man over a year ago

Fareham

"Go to a restaurant is my tip

. I can’t make it for the life of me "

My treat

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By *ily WhiteWoman over a year ago

Pat it dry with paper towel and rub salt in

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By *pYaMan over a year ago

Ready…

"Pat it dry with paper towel and rub salt in "

That sounds painful!

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By (user no longer on site) over a year ago

Fancy a bag of pork scratchings now

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By *pYaMan over a year ago

Ready…

Cook the joint as mentioned by many, and then when the meat is cooked to your preference remove the skin and put it on a rack and back in the oven until perfect

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By (user no longer on site) over a year ago

I pre heat oven to 210 (fan) s ore and rub salt onto skin. Place in oven for 20 mins then turn down to 170 for the rest of the cooking time.

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By *rMojoRisinMan over a year ago

Sheffield

My top tip is make sure the skin is dry, no oil or butter, just salt to draw the moisture out. Hot oven, turned down after 20 minutes, cook till it’s crispy to the touch.

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By *yron69 OP Man over a year ago

Fareham

Great tips peeps x

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By *batMan over a year ago

Alicante, Spain. (Sometimes in Wales)

Cook the pork in a slow cooker. When the meat is nearly cooked the skin can be removed fairly easily and then put under the grill.

Cracklin' is the reason pork was invented!

Gbat

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