Perfect pork crackling.

Former Member

Y a get your meat out and dry it if wet.

Cut slits into the skin avoid going deep enough to reach the meat.
Rub in plenty of salt.
Leave for a couple of hours ...the longer the better.
Mines been left since last night and is about to go in the oven this afternoon.
Scald the skin by pouring boiling water over it.
Dry again and rub some oil and salt in.
Leave at room temperature for a couple of hours and then ...get roasting.

Former Member

morrocan roll wrote: »

Y a get your meat out and dry it if wet.

Cut slits into the skin avoid going deep enough to reach the meat.
Rub in plenty of salt.
Leave for a couple of hours ...the longer the better.
Mines been left since last night and is about to go in the oven this afternoon.
Scald the skin by pouring boiling water over it.
Dry again and rub some oil and salt in.
Leave at room temperature for a couple of hours and then ...get roasting.

NomNom, i like Crackling, but i don't like the pork much, i find it a bit bland

Former Member

*vomits*

Former Member

Skakitty - you've obviously not had pork served with rosmary. Implant a little rosmary into the meat and it's a little more interesting.