FabSwingers.com forum: Porck crackling

By (user no longer on site) OP
over a year ago

How do you do yours ?

I get the oven as hot as, sea salt the meat and roast uncovered for a half hour and cover and turn down.

Reply privately

Reply in forum

Reply +quote

By (user no longer on site) OP
over a year ago

Darn it ! I can't even spell pork !

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

be glad u never spelled it as cock crackling

Reply privately

Reply in forum

Reply +quote

By (user no longer on site) OP
over a year ago

"be glad u never spelled it as cock crackling"

factor 60 when sun bathing

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"be glad u never spelled it as cock crackling"

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

I've just tried your method and its resulted in patchy looking crackling. Pft!

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

I pat dry the skin,score and salt it then roast the meat as normal. After taking the joint out I remove the cracking and while the meat is resting I put it back in the oven on a high heat.

Reply privately

Reply in forum

Reply +quote

By (user no longer on site) OP
over a year ago

"I've just tried your method and its resulted in patchy looking crackling. Pft!

I blame the chef

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"I pat dry the skin,score and salt in my mouth then roast the meat as normal. After taking the joint out I remove of my fanny i lick the cracking and while the meat is resting I put it back in the my hot soaking oven on a high heated cumhole. "

frankly I'm disgusted

Reply privately

Reply in forum

Reply +quote

By *estmidscoupleCouple
over a year ago

West Midlands

yep OP that's the way for perfect crackling

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"I've just tried your method and its resulted in patchy looking crackling. Pft!

I blame the chef

So do I! I just followed the instructions

Reply privately

Reply in forum

Reply +quote

By (user no longer on site) OP
over a year ago

"I've just tried your method and its resulted in patchy looking crackling. Pft!

I blame the chef

So do I! I just followed the instructions

I'm going to have to show you how

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

I get the crackling looking nice on the joint as OP suggested then I remove the whole crackling in one piece from the joint appox 30 mins before taking the joint out of the oven to rest. Bung the joint back in while I flip the crackling over and remove any excess loose fat.

I then put the crackling back in the oven on a tin plate and let the fat drip off.

When the joint is removed to rest I remove the crackling and let it cool before breaking it up into manageable pieces, some of which as cooks prerogative dictates I crunch away at while preparing the rest of the roast dinner.

Always turns out delicious

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"I pat dry the skin,score and salt it then roast the meat as normal. After taking the joint out I remove the cracking and while the meat is resting I put it back in the oven on a high heat. "

This is how I do it too.

Reply privately

Reply in forum

Reply +quote

By (user no longer on site) OP
over a year ago

"I get the crackling looking nice on the joint as OP suggested then I remove the whole crackling in one piece from the joint appox 30 mins before taking the joint out of the oven to rest. Bung the joint back in while I flip the crackling over and remove any excess loose fat.

I then put the crackling back in the oven on a tin plate and let the fat drip off.

Always turns out delicious

The Cook should always get first dibs at nibbling

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

I then put the crackling back in the oven on a tin plate and let the fat drip off.

Always turns out delicious

The Cook should always get first dibs at nibbling

This Cook Certainly Does!

Reply privately

Reply in forum

Reply +quote

By *ittle_brat_evie!!Woman
over a year ago

evesham

i get my dad to do it lol

roast dinners arent worth doing when cooking for one

Reply privately

Reply in forum

Reply +quote

By *hole Lotta RosieWoman
over a year ago

Deviant City

frankly I'm disgusted"

Reply privately

Reply in forum

Reply +quote

By *azNdavCouple
over a year ago

barnsley

"I pat dry the skin,score and salt it then roast the meat as normal. After taking the joint out I remove the cracking and while the meat is resting I put it back in the oven on a high heat.

This is how I do it too.

Almost the same but rub salt in to score marks and leave to stand and soak in. Then sprinkle more salt over evenly before starting to cook.

Mmm shame it's beef today

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

frankly I'm disgusted

sounded funnier when I typed it heheheheh xxx

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

I stand corrected my crackling was lovely

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"I stand corrected my crackling was lovely

I'd say it was lovely too..but really I just meant I really liked your tits

Reply privately

Reply in forum

Reply +quote

By (user no longer on site) OP
over a year ago

"I stand corrected my crackling was lovely

Listen to what the man said

Reply privately

Reply in forum

Reply +quote

By (user no longer on site) OP
over a year ago

"I stand corrected my crackling was lovely

I'd say it was lovely too..but really I just meant I really liked your tits"

she has a crackling pair

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Obviously anyone doing this does so at their own risk, but..

Starting it off with some extremely hot oil poured over the rind while the meat is still raw has given me some decent results.

That and not just cooking it at gas x from start to finish. Start it with a blast at full tilt for half an hour or so, then cook the rest of the time at a much lower temp. There's a much better explanation (and a table) in the Hugh Fearnley Wosserface book on meat.

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"I stand corrected my crackling was lovely

I'd say it was lovely too..but really I just meant I really liked your tits"

Why thank you! Feel free to nibble both

Reply privately

Reply in forum

Reply +quote

By *ce WingerMan
over a year ago

P.O. Box DE1 0NQ

"roast dinners arent worth doing when cooking for one

Exactly

*goes to shop to buy a packet of pork scratchings

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"roast dinners arent worth doing when cooking for one

Exactly

*goes to shop to buy a packet of pork scratchings

I don't usually bother, but made one for me and bubs today, and enough left over for a plate for my elderly Neighbour, and meat for the next few days too..

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"I stand corrected my crackling was lovely

I'd say it was lovely too..but really I just meant I really liked your tits

Why thank you! Feel free to nibble both

dont tease me..am veryyyyyy fragile lol xxxx spurt! xxx

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"roast dinners arent worth doing when cooking for one

Exactly

*goes to shop to buy a packet of pork scratchings

I don't usually bother, but made one for me and bubs today, and enough left over for a plate for my elderly Neighbour, and meat for the next few days too..

I'm sure there are several men here who are gutted to hear that you have plenty of pork for the next few days.

Reply privately

Reply in forum

Reply +quote

By *oxic1998Woman
over a year ago

Belfast

"I pat dry the skin,score and salt it then roast the meat as normal. After taking the joint out I remove the cracking and while the meat is resting I put it back in the oven on a high heat. "

This......works great every time

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

[Removed by poster at 10/05/15 17:09:06]

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"roast dinners arent worth doing when cooking for one

Exactly

*goes to shop to buy a packet of pork scratchings

I don't usually bother, but made one for me and bubs today, and enough left over for a plate for my elderly Neighbour, and meat for the next few days too..

I'm sure there are several men here who are gutted to hear that you have plenty of pork for the next few days.

One can never have enough pork Mr Hock

Reply privately

Reply in forum

Reply +quote

By (user no longer on site) OP
over a year ago

Just popped my pork in the oven

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

I dispute that

Reply privately

Reply in forum

Reply +quote

By (user no longer on site) OP
over a year ago

"I dispute that

based on what evidence ?

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Your piggy is still perky

Reply privately

Reply in forum

Reply +quote

By (user no longer on site) OP
over a year ago

"Your piggy is still perky

he's not squeaking

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"roast dinners arent worth doing when cooking for one

Exactly

*goes to shop to buy a packet of pork scratchings

I don't usually bother, but made one for me and bubs today, and enough left over for a plate for my elderly Neighbour, and meat for the next few days too..

I'm sure there are several men here who are gutted to hear that you have plenty of pork for the next few days.

One can never have enough pork Mr Hock

If the spam folder in my email account is anything to go by, you might be right.

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"roast dinners arent worth doing when cooking for one

Exactly

*goes to shop to buy a packet of pork scratchings

I don't usually bother, but made one for me and bubs today, and enough left over for a plate for my elderly Neighbour, and meat for the next few days too..

I'm sure there are several men here who are gutted to hear that you have plenty of pork for the next few days.

One can never have enough pork Mr Hock

If the spam folder in my email account is anything to go by, you might be right.

"
does spam count as pork?

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"roast dinners arent worth doing when cooking for one

Exactly

*goes to shop to buy a packet of pork scratchings

I don't usually bother, but made one for me and bubs today, and enough left over for a plate for my elderly Neighbour, and meat for the next few days too..

I'm sure there are several men here who are gutted to hear that you have plenty of pork for the next few days.

One can never have enough pork Mr Hock

If the spam folder in my email account is anything to go by, you might be right.

does spam count as pork?

Now I genuinely can't work out if you've missed the point there...

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"roast dinners arent worth doing when cooking for one

Exactly

*goes to shop to buy a packet of pork scratchings

I don't usually bother, but made one for me and bubs today, and enough left over for a plate for my elderly Neighbour, and meat for the next few days too..

I'm sure there are several men here who are gutted to hear that you have plenty of pork for the next few days.

One can never have enough pork Mr Hock

If the spam folder in my email account is anything to go by, you might be right.

does spam count as pork?

Now I genuinely can't work out if you've missed the point there... "

I did. Totally!

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"roast dinners arent worth doing when cooking for one

Exactly

*goes to shop to buy a packet of pork scratchings

I don't usually bother, but made one for me and bubs today, and enough left over for a plate for my elderly Neighbour, and meat for the next few days too..

I'm sure there are several men here who are gutted to hear that you have plenty of pork for the next few days.

One can never have enough pork Mr Hock

If the spam folder in my email account is anything to go by, you might be right.

does spam count as pork?

Now I genuinely can't work out if you've missed the point there...

I did. Totally!

My spam folder is full of people offering me stuff to make my cock bigger. So yes, given how popular those emails seem to be, it appears you really can never have enough pork... X

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Same as yourself

Reply privately

Reply in forum

Reply +quote

Post new Message to Thread