Jump to content

Pork Crackle help

Recommended Posts

whats the best way to crackle a joint of pork?

Share this post


Link to post
Share on other sites

Make sure you score it well then rub in salt it will be lovely

Share this post


Link to post
Share on other sites

Score it finely with a Stanley knife, then pour a kettle of boiled water over it.

 

Dry it well, then rub loads of salt in. Roast for 45 mins really high (230c), then reduce to 190c until cooked.

 

Never bloody mind soya sauce, if you cook it wet it won't scorch, sorry Suff :hihi:

Share this post


Link to post
Share on other sites
Score it finely with a Stanley knife, then pour a kettle of boiled water over it.

 

Dry it well, then rub loads of salt in. Roast for 45 mins really high (230c), then reduce to 190c until cooked.

 

Never bloody mind soya sauce, if you cook it wet it won't scorch, sorry Suff :hihi:

 

Well how come mine always came out so crisp and crackly huh?:rant::rant::rant:

Share this post


Link to post
Share on other sites
Well how come mine always came out so crisp and crackly huh?:rant::rant::rant:

 

...are we still talking pork crackling here? :hihi:

 

Edit : should know better than to tell a woman how to cook!

Share this post


Link to post
Share on other sites

Mmmmmmm just had a taste of our cracklin.....lovely.:thumbsup:

 

By the way my husband is the cook not me. :clap:

Share this post


Link to post
Share on other sites
...are we still talking pork crackling here? :hihi:

 

Edit : should know better than to tell a woman how to cook!

 

You should know better than to tell a woman how to do anything! :hihi:

Share this post


Link to post
Share on other sites
...are we still talking pork crackling here? :hihi:

 

Edit : should know better than to tell a woman how to cook!

 

Grandmother, suck, eggs - BF!:hihi:

Share this post


Link to post
Share on other sites
Score it finely with a Stanley knife, then pour a kettle of boiled water over it.

 

Dry it well, then rub loads of salt in. Roast for 45 mins really high (230c), then reduce to 190c until cooked.

 

This works for me too. I think I 1st heard it from one of the Tv chefs.

Share this post


Link to post
Share on other sites
...are we still talking pork crackling here? :hihi:

 

Edit : should know better than to tell a woman how to cook!

say your bit mate,its a well known fact the top chefs are blokes..:hihi:

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
×
×
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.