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Thread: Pork Crackling?

  1. #1

    Unhappy Pork Crackling?

    How the heck do you do it, I know I should have googled before I started!

    I chopped the pork fat skin off, oiled and salted, in the ov at 200 and its like a block of rubber!
    If you find yourself going through hell; Don't stay. Just keep on going.
    Beau.

  2. #2

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    sometimes if it doesnt crackle i put a pan of water under it and have it on like a cake cooling rack and the steam crackles it.

    oven could prob be hotter too.

    (if you have it cut off the meat first)

  3. #3
    Join Date
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    Do the crackling under the griller if it has been cut off the roast. Watch closely for burning.

    Future reference..pork with the rind on, salted, oiled at a HIGH (250) Temp for I think about 40mts then down to 200

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  4. #4
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    Pork Crackling seems to be a hit n miss affair here..
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  5. #5
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    Ahh..... pork crackling. I hate eatimg it but i must admit i'm a master of cooking it.
    The wife and kids love it.

    First thing, dry the meat with paper towel. Absorb as much as possible.
    Slice it a little if not done at the store. Rub with olive oil andd then dont be shy with salt.Good sea salt not cheap table crap. Cook it on a higher temp 20mins (about 220) then turn down to 180 for rest of cooking time (changes for weight of roast.).
    It will turn out so good the missus will wash up and put the kids to bed early so you get dessert in bed !


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  6. #6
    Join Date
    Aug 2009
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    Beau

    You haven't cooked it for long enough.

    I've got a few methods. If the skin is no longer attached to the roast - I put it in the oven and just cook it until it's done - usually around the 180'C mark - can take a few hours.

    We have problems with seagull members at our club pig on spit days - and sometimes I rescue some of the crackling that was pulled off too soon and hide it in a nearby weber (with the potatos or roast beef), and it crackles up nicely with an extra hour or so.

    I had one recipe off the net which involved boiling the pork joint in hot water and then drying it all off and roasting it dry for a bit and then putting water and vegies in the pan under it and pouring beer over the top of it. No idea why that works but it did, but it also took about 4 hours to complete for half a pork shoulder. Super tender result tho.

    With bacon rinds - I just put them in the oven - sometimes with a roast lamb or whatever, on a rack so they're not confit in their own fat (won't go crispy then) and eventually they go all crispy crunchy - again - takes a couple of hours.

  7. #7
    Join Date
    Oct 2010
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    Quote Originally Posted by Sean View Post
    Ahh..... pork crackling. I hate eatimg it but i must admit i'm a master of cooking it.
    The wife and kids love it.

    First thing, dry the meat with paper towel. Absorb as much as possible.
    Slice it a little if not done at the store. Rub with olive oil andd then dont be shy with salt.Good sea salt not cheap table crap. Cook it on a higher temp 20mins (about 220) then turn down to 180 for rest of cooking time (changes for weight of roast.).
    It will turn out so good the missus will wash up and put the kids to bed early so you get dessert in bed !
    Ditto and i really have my fan-forced oven on very hot and have it on a rack if not on the roast. Or I blast the whole roast for a few minutes at the end
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  8. #8
    Join Date
    Jan 2011
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    Northern NSW
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    Have nothing to add....


    Saw the thread title.....Read replies.....



    Now have keyboard swimming in drool











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  9. #9

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    Quote Originally Posted by Chipps View Post
    Have nothing to add....


    Saw the thread title.....Read replies.....



    Now have keyboard swimming in drool











    My reaction exactly......

    <Starts trying to think of places to get pork crackling for lunch...>

  10. #10
    Join Date
    Aug 2011
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    Quote Originally Posted by Hyacinth View Post
    I had one recipe off the net which involved boiling the pork joint in hot water and then drying it all off and roasting it dry for a bit and then putting water and vegies in the pan under it and pouring beer over the top of it. No idea why that works but it did, but it also took about 4 hours to complete for half a pork shoulder. Super tender result tho.
    Now that I'd cook! Not a fan of roasts or crackling otherwise...

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