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Thread: Pork Crackling

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    Pork Crackling

    For those who indulge, what's your method of ensuring a perfect result? Crisp, crunchy and definitely not even a hint of rubberiness?

    Alan

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    Re: Pork Crackling

    <P ID="edit" class=small>(Edited by Jezza on 10-Jun-07 15:54. To add PS)</P>The trick is lots of salt and a little oil. Mix salt with oil, sufficient to make a "sludge" and after scouring the pork skin with deep cuts (criss-crossed) rub your oil/salt sludge over the surface of the skin.

    Me 'ol Ma used to take off the hardening skin during the cook and placed it seperately....but with enouh cutting in first part the salty should dry out the fat better.

    PS ....and do this immediately before putting it in the oven....this will stop the juices being sucked out prior to cooking and so making it soggy
    Jerry

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    Re: Pork Crackling

    Hi Alan

    We also criss/cross cut into the skin quite deeply and then rub in a little vinegar followed by sea salt, we then put the pork into a very hot preheated oven for about 20 - 30 minutes and then turn it down low so it can finish of cooking slowly. Never had port that did not crackle doing this.

    Cheers

    Steve
    Cheers

    Steve

    Asking the questions everbody wants the answers too but feels too stupid to ask themselves :-)

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    Re: Pork Crackling

    Crackling port - now there's a novel idea... <img src=/S/grin.gif border=0 alt=grin width=15 height=15>

    Or should I say Noval idea?

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    Re: Pork Crackling

    Thanks for all the tips. I'll put them to work and try to pick a winner. Naturally, I'll have to judge using copious sampling methods. <img src=/S/grin.gif border=0 alt=grin width=15 height=15> <img src=/S/yum.gif border=0 alt=yum width=15 height=15>

    Alan

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