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Whats for tea tonight then smb?


Scorer said:
Of course. I’m pretty good at crackling if I do say myself. Not a proper roast pork without it and Loki gets a tiny bit as a treat.
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Lucky Loki.

I've never really managed to get the cooking of the crackling right without over cooking the meat. It is so easy to over cook Pork and ruin it.

Do you remove the crackling and cook it seperately after you take the joint out of the oven to rest?

Good crackling is a thing of beauty. 🙂
 
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Georgewhitt said:
Lucky Loki.

I've never really managed to get the cooking of the crackling right without over cooking the meat. It is so easy to over cook Pork and ruin it.

Do you remove the crackling and cook it seperately after you take the joint out of the oven to rest?

Good crackling is a thing of beauty. 🙂
Click to expand...
The main trick is making sure the pork fat is dry. I unwrap it night before and keep it in the fridge uncovered then when ready to cook pat it dry and rub salt on. Then I cook it at full blast for 30 mins before reducing the heat and cooking for just a little bit less than recommended. When ready I cut the crackling off and wrap the joint in silver foil to rest. Usually that’s it, very occasionally need to sick the crackling back in, if so I put it on top of the roasties whilst the meat rests.
 
Kleftiko with Greek Salad and two canny slices of garlic bread for £10.50 at The Courtyard, Washington.
It was lovely but I hadn't long been out of the sauna and most cheeses give me the sweats so was lathered when I left with my doggy bag.
 
Georgewhitt said:
Lucky Loki.

I've never really managed to get the cooking of the crackling right without over cooking the meat. It is so easy to over cook Pork and ruin it.

Do you remove the crackling and cook it seperately after you take the joint out of the oven to rest?

Good crackling is a thing of beauty. 🙂
Click to expand...
My best results come using the Ninja Woodfire

Uncovered overnight in the fridge, take out 1hr before cooking and salt the skin.

On a bed of soft herbs with just enough veg to lift it off the bottom of the tray with some apple juice in the bottom to create a bit of moisture and flavour.

2hrs at 120 then 10 mins at max crisp and rest for 10 mins.

We've had Pork Shoulder steaks tonight and they're just a nemesis, can't seem to get the fat rendered properly and juicy meat regardless how I cook them.
 
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