Signature Dish

John53 said:

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.

Ashoka said:

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?

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I looked this up. It seems to be Polish.

Pasta with brassicas seems to be quite widespread. I make a pasta dish with either purple broccoli or cavolo nero that is blanched and then steamed with olive oil, garlic, a few anchovy fillets and a bit of chilli. That one is more mediterranean but a similar idea. I had it last night as a matter of fact. I often have a veggie monday, as there is usually a substantial meat dish at some point over the weekend.

exchemist said:

What's your trick for crisp crackling? I usually get that more or less right but it is still a challenge.

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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.

John53 said:

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.

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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?

exchemist said:

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?

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I do mine the opposite these days, I start off slow on 140c for about 2.5hrs depending on size then go up to 220c for 30 minutes. I also keep some water in the baking dish to keep the meat most, make clean up easier and it helps the gravy. Only do smaller roasts these days because it's just the 2 of us. Depends on the oven too, everyone I've owned has been different and it requires some experimentation to get the temperature right. The current one is fan forced and has 3 elements so you'd have to add 20c for a regular oven.

exchemist said:

What's your trick for crisp crackling? I usually get that more or less right but it is still a challenge.

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I brush it with white vinegar, then cover with lots of salt. Leave overnight then remove the excess salt from the surface

Exaltist Ethan said:

Now how about you, what is your signature dish?

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Shepherds Pie

Simple foods are the best

Augustus said:

I brush it with white vinegar, then cover with lots of salt. Leave overnight then remove the excess salt from the surface

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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.