 |
By *icboyMan
over a year ago
Glasgow |
Try this I worked for me....
Make a paste of Olive oil, herds, salt and pepper.
Score your fat on the pork with a shape knife...criss cross pattern.
Then rub the paste in...cook as normal...and that all there is to it...   |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"do i get the crispiest crackling ever on pork ? specially belly pork ?
I want a 100% foolproof method.
Find it.
score it & rub salt in"
take it off the joint and do it seperately then reunite at serving...
elevate it off the tray so that the hot air can circulate above and below...
?? |
Reply privately, Reply in forum +quote
or View forums list | |
"do i get the crispiest crackling ever on pork ? specially belly pork ?
I want a 100% foolproof method.
Find it.
score it & rub salt in
take it off the joint and do it seperately then reunite at serving...
elevate it off the tray so that the hot air can circulate above and below...
??"
It's not the same. I want to serve it with the fat on .....not at the side. |
Reply privately, Reply in forum +quote
or View forums list | |
Joint of pork, cook under foil, then remove the fat after cooking and blast in a v hot oven for 10 minutes....works perfectly.
Belly pork, score and salt then make sure your oven is v hot when u put the pork in. Turn the oven down to cooking temp after about 15 minutes and reduce the cooking time by a little,
Pork crackles in the first few minutes of cooking,too cool an oven and it just wont happen. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Deeply score the pork rind, add a little boiling water to open the fat and rub in sea salt or course salt.
Cook pork accordingly and keep spooning the juices over it every half hour and cook on highest heat for last 20-30 minutes  |
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
