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Tips For Perfect Pork CracklingAllow me to let you into the secret of how to get perfect pork crackling every time. Salty, crispy and yummy! Note:- Crackling means different things in different countries and if you're reading this in America and expecting pork cracklings then head over here to my pork cracklings recipe.
Likewise if you’ve stumbled upon this page and are planning to oven roast then don’t worry, the rules apply for roasting just as much as they do if you’re planning to use the BBQ rotisserie or indeed cook indirectly in your grill. Consistently getting your pork skin to crackle is quite a challenge but in essence whatever way you are going to cook your pork, the bottom line is that it’s all about the moisture content in the skin and then heat. Each one of the steps below is designed to remove moisture and ensure that the skin is as dry as possible so the timing of each of the steps below is important. Allow 24 hours When you get back home from the butcher, place your rolled pork on a plate and let it sit in the refrigerator for 24 hours. This allows the skin to dry out and without this step you really will fight a loosing battle. For extra attention, pat the skin with a paper towel. Score the skin Your butcher will do this for you but I prefer to do it myself because it’s really important to score into the fat under the skin and not as deep as the flesh. This means that the fat drips out onto the skin but the moisture in the meat remains inside keeping the meat succulent.
Add salt to the skin Just before cooking rub salt into the scored skin. This will help release any more moisture from the fat and because the moisture is immediately driven off by the heat it won’t affect the skin. Cook over a good heat A lot of fat will drip of so if using charcoal, make sure that you have prepared the coals well in advance. The best is to have the heat applied from the side as this prevents flare ups. Doing pork on the rotisserie works well because the skin is getting intense direct heat so I have to say that I recommend this as a great way of cooking rolled pork. If you are going to do it indirectly (or in the oven) then a super hot oven is needed in the first instance to scorch the skin. The first 20 minutes of cooking need to be at 220°C or 430°F and after that the oven can be turned down to a more moderate 180°C or 360°F If you follow the tips above then you’ll get perfect pork crackling every time. Good luck! Have You Got The Best Ever Cooking Tip Up Your Sleeve?
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