I have various failed attempts at making good pork crackling when i do pork roast... any suggestions?
-
Welcome to the DeeperBlue.com Forums, the largest online community dedicated to Freediving, Scuba Diving and Spearfishing. To gain full access to the DeeperBlue.com Forums you must register for a free account. As a registered member you will be able to:
- Join over 44,280+ fellow diving enthusiasts from around the world on this forum
- Participate in and browse from over 516,210+ posts.
- Communicate privately with other divers from around the world.
- Post your own photos or view from 7,441+ user submitted images.
- All this and much more...
You can gain access to all this absolutely free when you register for an account, so sign up today!
Pork Crackling
- Thread starterisland_sands
- Start date
Thread Status: Hello
, There was no answer in this thread for more than 60 days.
It can take a long time to get an up-to-date response or contact with relevant users.
It can take a long time to get an up-to-date response or contact with relevant users.
being that im here, as in like the same country, i suggest that you go to Irish Village, down by the Aviation Club in Dubai (all cabbies know where it is) and order pint after pint of Guiness and their fish and chips are fabulous, and their mash and bangers are to die for.. and the beer, well its great. also there is a pub in City Center/Centre Dubai in the hotel side, its called Churchill's, a true english pub. a pint of Strongbow cider along with some tapas is top notch...
give me a holler if you want to know any other places..
also if you love meat, and im talking a big fat steak weighing 1/2 a kilo (after cooking!!!) go the Meat Company (South African) in Medinat Jumeira and then you can wash it down a few polynesian drinks and other rum based concoctions in Trader Vicks
so as you can guess, that is where all my allowance goes...
give me a holler if you want to know any other places..
also if you love meat, and im talking a big fat steak weighing 1/2 a kilo (after cooking!!!) go the Meat Company (South African) in Medinat Jumeira and then you can wash it down a few polynesian drinks and other rum based concoctions in Trader Vicks
so as you can guess, that is where all my allowance goes...
I suspect that for good cracklings, you are buying the wrong cut of pork. Cracklings are made from the scraped skin of the pig. I don't know about your local markets but here in the States, we can't get that. All our pork is skinned, except for fresh hams. If you can get some to roast (and it isn't usually considered the best cut to use for that) you'll then be able to peel off the skin, cut it into strips and deep-fat fry it. An alternative would be to deep-fat fry strips of sausage casings (cleaned intestines). Those are even better.
Mmmm, chicharones!
Mmmm, chicharones!
Mum says if your Roasting a leg of pork just leave the skin on , but you have to rub heaps of salt into it and make long deep serrations into the skin ( not all the way through ) then just roast it in the oven as normal
MMMMmmmm pork crackle and beer yummm
now im salavating
Crusty
MMMMmmmm pork crackle and beer yummm
now im salavating
Crusty
Hi Sara
Firstly I hope you are using Halam Pork so you don't upset our Muslim friends.
Problem to get nice succulent pork it makes the skin of the pork soft.
So, you cut the skin off, cut diagonal slices into it rub salt into it and put it under the grill.
Heard about the monkey who put a steak on his head because he thought he was a griller.
Anyway pork isn't fish. If pork is fish then pigs fly, or swim.
Firstly I hope you are using Halam Pork so you don't upset our Muslim friends.
Problem to get nice succulent pork it makes the skin of the pork soft.
So, you cut the skin off, cut diagonal slices into it rub salt into it and put it under the grill.
Heard about the monkey who put a steak on his head because he thought he was a griller.
Anyway pork isn't fish. If pork is fish then pigs fly, or swim.
crusty said:
aha! thanks Crusty's Mum! will try that... bought a pork loin and it has loads of fat on it
err. Erik... thanks hehehehe rofl but no haram here... hehehhehe
Ok, don't want to brag or anything but my pork roast is the stuff of folklore.
First, you've got to fire that oven up real hot, at least 220c, with the fan on if you've got one.
Get your pork and as Crusty said, score the rind. Cut strips through the rind but not all the way through, just pierce the skin. Salt it really well. I rub a bit of olive oil on it to make the salt stick, then put plenty of salt all over the skin. This draws the moisture out and helps it crackle up, plus it tastes good. Good point to remember here is that we are preparing pig fat for eating, doesn't matter if you chuck a bit of extra salt on it, it's pig fat and nothing's going to make it any healthier :duh . We are going for taste. Occasionally I will rub some garlic powder into the rind, and some Kikkoman terriaki sauce, or Kikkoman Garlic terriaki sauce, but just plain old salt does the job nicely.
Bung it into the oven for about 30 minutes per pound, or per 500gm. Start it off really hot for the first 20 minutes, at least 220c with the fan on (this is the crucial bit). After 20min, turn it down to about 180c for the remainder of the cooking time. If the pork is on the bone then add a good 20 minutes to this time.
Final step is to bite into your pork rind, crunch it up in your mouth and think "damn, I must thank Ben, right after I finish this up..."
Oh yeah and if for some reason the rind doesn't turn out as crunchy as you hope, last resort (and this isn't a bad option either) is to put the rind between 2 bits of absorbent paper and nuke it in the microwave for 1-2 minutes. Works a treat!
Happy porking! Your lover of all things swine,
Ben
First, you've got to fire that oven up real hot, at least 220c, with the fan on if you've got one.
Get your pork and as Crusty said, score the rind. Cut strips through the rind but not all the way through, just pierce the skin. Salt it really well. I rub a bit of olive oil on it to make the salt stick, then put plenty of salt all over the skin. This draws the moisture out and helps it crackle up, plus it tastes good. Good point to remember here is that we are preparing pig fat for eating, doesn't matter if you chuck a bit of extra salt on it, it's pig fat and nothing's going to make it any healthier :duh . We are going for taste. Occasionally I will rub some garlic powder into the rind, and some Kikkoman terriaki sauce, or Kikkoman Garlic terriaki sauce, but just plain old salt does the job nicely.
Bung it into the oven for about 30 minutes per pound, or per 500gm. Start it off really hot for the first 20 minutes, at least 220c with the fan on (this is the crucial bit). After 20min, turn it down to about 180c for the remainder of the cooking time. If the pork is on the bone then add a good 20 minutes to this time.
Final step is to bite into your pork rind, crunch it up in your mouth and think "damn, I must thank Ben, right after I finish this up..."
Oh yeah and if for some reason the rind doesn't turn out as crunchy as you hope, last resort (and this isn't a bad option either) is to put the rind between 2 bits of absorbent paper and nuke it in the microwave for 1-2 minutes. Works a treat!
Happy porking! Your lover of all things swine,
Ben
I'm with BennyB,
Salt, Score, Salt, Salt,Hot Hot Hot...
Best crackling you need a old fashioned pig breed thats lived outside and grown slow, cuts from Belly (if you really like fat) or leg. If its been wrapped in plastic get it out and let it dry in the fridge, with scored skin and lots of salt and olive oil. Good with a bay leaf and garlic crushed in with the salt.
I love it after a cold day with Saltfree in the cold quarry.
Enjoy,
lammy
Salt, Score, Salt, Salt,Hot Hot Hot...
Best crackling you need a old fashioned pig breed thats lived outside and grown slow, cuts from Belly (if you really like fat) or leg. If its been wrapped in plastic get it out and let it dry in the fridge, with scored skin and lots of salt and olive oil. Good with a bay leaf and garlic crushed in with the salt.
I love it after a cold day with Saltfree in the cold quarry.
Enjoy,
lammy
Ahem , If I can add a word here.
Once you have made your crackling in the time honoured way, take the sheet of crackling and put it in the microwave oven, on top of some crumpled tinfoil.
start the Microwave and watch the fat melt away, this makes the crackling really really crunchy.
Once you have made your crackling in the time honoured way, take the sheet of crackling and put it in the microwave oven, on top of some crumpled tinfoil.
start the Microwave and watch the fat melt away, this makes the crackling really really crunchy.
well guys i am embarrassed to say that the pork roast turned out to be a gammon and i didn't even know.. until we tasted it!! rofl rofl
but the crackling turned out good, still room for improvement and will try BennyB's recipe next time!!
thanks... (picture to follow tomorrow )
but the crackling turned out good, still room for improvement and will try BennyB's recipe next time!!
thanks... (picture to follow tomorrow )
as to not upset our muslim friends...that's hilarious.
I love pork. (and if loving a filthy animal is wrong....then I don't wanna be right!)
wonderful post sarah!
mmmm chicharones are the greatest.
I love pork. (and if loving a filthy animal is wrong....then I don't wanna be right!)
wonderful post sarah!
mmmm chicharones are the greatest.
Heh heh... to quote my favourite man in the world:
Homer: Are you saying you're never going to eat any animal again? What about bacon?
Lisa: No.
Homer: Ham?
Lisa: No.
Homer: Pork chops?
Lisa: Dad, those all come from the same animal.
Homer: Heh heh heh. Ooh, yeah, right, Lisa. A wonderful, magical animal.
How true Homer, how true.
Homer: Are you saying you're never going to eat any animal again? What about bacon?
Lisa: No.
Homer: Ham?
Lisa: No.
Homer: Pork chops?
Lisa: Dad, those all come from the same animal.
Homer: Heh heh heh. Ooh, yeah, right, Lisa. A wonderful, magical animal.
How true Homer, how true.
Thanks guys!
ok here it is... just about 10 mins before i took it out..
dam it was good.. although gotta work on that crackling..
A turkey fryer?? Oh no... no more gadgets in the kitchen pleeeeez
ok here it is... just about 10 mins before i took it out..
dam it was good.. although gotta work on that crackling..
A turkey fryer?? Oh no... no more gadgets in the kitchen pleeeeez
Last edited:
Sara , I would not really call a turkey fryer a "kitchen gadget"island_sands said:A turkey fryer?? Oh no... no more gadgets in the kitchen pleeeeez
It's more of a dangerous appliance that should be used outside
You could be the envy of all at Braai's with a turkey fryer.15 lb turkey cooks in 45mins
Huan said:Sara , I would not really call a turkey fryer a "kitchen gadget"
It's more of a dangerous appliance that should be used outside
DETAILS PLEASE!
I am having a braai soon for all the divemaster interns from the dive shop where i am doing a course... most of them are South Africans - dont wanna lose my face
:girlie
here is a link to a video when things go wrong.
http://www.ul.com/turkeyfryers/
Basically a turkey fryer is a powerful gas burner 100,000 btu or so
underneath a stockpot of around 20 litres capacity.
Measure the amount of peanut oil that it takes to cover your bird/joint of meat/whatever and heat to 180ºC CAREFULLY lower the animal into the pot of boiling oil and let it cook for 3.5 minutes per pound or for turkeys over 15lb 3 minutes per pound.
take it out when done and let rest for 10-12 minutes.
Easy.
be aware that boiling oil will spatter the area around the fryer for a distance of 1/2 metre in all directions.
http://www.ul.com/turkeyfryers/
Basically a turkey fryer is a powerful gas burner 100,000 btu or so
underneath a stockpot of around 20 litres capacity.
Measure the amount of peanut oil that it takes to cover your bird/joint of meat/whatever and heat to 180ºC CAREFULLY lower the animal into the pot of boiling oil and let it cook for 3.5 minutes per pound or for turkeys over 15lb 3 minutes per pound.
take it out when done and let rest for 10-12 minutes.
Easy.
be aware that boiling oil will spatter the area around the fryer for a distance of 1/2 metre in all directions.
Huan said:
holy smokes!!! i think i'll stick to traditional methods... there ain't a whole lot of water around here to put that out if things go wrong rofl rofl