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Pork
Crackling
You can buy pork skin/crackle from your supermarket
or local butcher. I fillet most of the fat off, score it
deeply on the skin side.
Place in colander and pour boiling water
over it and set aside to cool. Dry off and rub well with olive oil all over.
Sprinkle with lots of salt and lay it fat side up in a roasting
dish to grill at 225c until the fat changes colour and sizzles.
This will "melt" and leave nice pork fat in the bottom
of the pan. Turn your crackle over, sprinkle a little more salt and turn
up the heat to full power.
" Do not walk away"
The skin
should crackle
and blister. If it doesn't move one further level up in oven and keep a watch.
Pork
Crackling on Roast
Chilled pork is easier
to score and cut. The same method is applied to pork crackling on your roast.
Score right down to fat, pour over boiling water, let
cool, dry off , rub with oil and
sprinkle on salt.
Initially, roast for 20 minutes at
220°c ( this helps to get the fat bubbling under the
skin ) Now open the door for a few minutes and turn the heat down to
180°c .
Close the door again and roast for 1 hour,
basting occasionally. Interior temperature should be 71c ~ 80c Remove the pork and turn up the oven back to 220°c.
Put the joint into a clean roasting pan and roast for a
final 5 - 20 minutes. This final blast helps the crackling and time
depends on roast size and state of crackling.
The
crackling can be removed / peeled off the roast and placed on a dish and
grilled, fat side down if need be.
Do NOT remove the fat underneath as this is
what makes the crackling so tasty.
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