exchemist
Veteran Member
What's your trick for crisp crackling? I usually get that more or less right but it is still a challenge.Roast pork with roast spuds, gravy and some steamed vegetables.
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What's your trick for crisp crackling? I usually get that more or less right but it is still a challenge.Roast pork with roast spuds, gravy and some steamed vegetables.
I looked this up. It seems to be Polish.Haluski (cabbage and noodles). It's really popular in Pittsburgh, but when I moved away most people had never heard of it. Must be a regional dish?
What's your trick for crisp crackling? I usually get that more or less right but it is still a challenge.
So you use oil. That's interesting. I do the scoring and salt, but I\d have thought the oil might burn at the initial high temperature I use. You don't mention it but temperature and time are crucial, aren't they? I follow Delia Smith and blast it for 35 mins at 230C then turn down to 180C or so for the rest of the cooking time - which is determined by the weight, on the old pre-metric basis of 30-35mins/lb. What do you do?I make sure it's scored all over, most butchers don't seem to score it enough these days. Then I leave it uncovered in the fridge for a few hours which dries it out then rub in plenty of oil and salt. If it doesn't crackle properly I cut it off and bung it in the air fryer for a few minutes while the meat rests.
So you use oil. That's interesting. I do the scoring and salt, but I\d have thought the oil might burn at the initial high temperature I use. You don't mention it but temperature and time are crucial, aren't they? I follow Delia Smith and blast it for 35 mins at 230C then turn down to 180C or so for the rest of the cooking time - which is determined by the weight, on the old pre-metric basis of 30-35mins/lb. What do you do?
What's your trick for crisp crackling? I usually get that more or less right but it is still a challenge.
Now how about you, what is your signature dish?
It's clear that drying and salting the skin is critical. For the rest, it seems there is little consensus. When I do pork belly, I must admit I leave the crisping up to the end, rather than doing it at the start, so more like @John53 's method. Vinegar certainly goes well with pork, as a general rule. I may try some of these variations some time.I brush it with white vinegar, then cover with lots of salt. Leave overnight then remove the excess salt from the surface