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Pork Crackle help

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whats the best way to crackle a joint of pork?

 

Cook the pork as normal, then garnish with a packet of Mr Porky's Porky Pork Itchings. For extra amusement, hide a small rock inside 1 in every 6 scratchings and play crackling roulette with your guests!

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The thought of pork chops, medallions, escalopes and chops makes me wann heave.:gag::gag::gag:

 

....it's all that chuffin soya sauce ya lob on it! :hihi: :hihi::hihi:

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

 

I can't possibly comment depoix, the pork hating, egg sucking, soya sauce luvin feminist one knows where I live! :help:

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I can't possibly comment depoix, the pork hating, egg sucking, soya sauce luvin feminist one knows where I live! :help:

 

Indeed, so you'd better watch out cos Suffy's about.:hihi::hihi:

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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:

I agree, a marvellous tip

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I agree, a marvellous tip

 

My light sprinkling of soya sauce back in the days when I ate pork, always worked.

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My light sprinkling of soya sauce back in the days when I ate pork, always worked.
I'm sure it works fine. I personally wouldn't do it but horses for courses

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I'm sure it works fine. I personally wouldn't do it but horses for courses

 

He called you a horse!!!! Roast him Suffy.:hihi:

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He called you a horse!!!! Roast him Suffy.:hihi:

 

I will give him a fine dressing down next time I see him, how very dare he insult my culinary expertise and call me a horse.:rant::rant::hihi:

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My light sprinkling of soya sauce back in the days when I ate pork, always worked.

and did you throw all that lovely dripping away?

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and did you throw all that lovely dripping away?

 

:gag::gag:

 

No wonder pork is relatively cheap cos it's vile.

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