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By *ranny-Crumpet OP   Woman
over a year ago

The Town by The Cross

do i get the crispiest crackling ever on pork ? specially belly pork ?

I want a 100% foolproof method.

Find it.

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By *he_original_poloWoman
over a year ago

a Primark shoebox in Leicester

Blow torch

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


"do i get the crispiest crackling ever on pork ? specially belly pork ?

I want a 100% foolproof method.

Find it."

score it & rub salt in

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

cover in honey vry tasty ,,n put in centre of oven x

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By *etillanteWoman
over a year ago

.

as above, then start in a hot oven and then turn the temperature dowm, also stand on a trivet so the fat drains off

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By *icboyMan
over a year ago

Glasgow

Try this I worked for me....

Make a paste of Olive oil, herds, salt and pepper.

Score your fat on the pork with a shape knife...criss cross pattern.

Then rub the paste in...cook as normal...and that all there is to it...

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By *etillanteWoman
over a year ago

.


"as above, then start in a hot oven and then turn the temperature dowm, also stand on a trivet so the fat drains off"

as in score and rub generously with salt lol

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


"do i get the crispiest crackling ever on pork ? specially belly pork ?

I want a 100% foolproof method.

Find it.

score it & rub salt in"

take it off the joint and do it seperately then reunite at serving...

elevate it off the tray so that the hot air can circulate above and below...

??

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By *ranny-Crumpet OP   Woman
over a year ago

The Town by The Cross

None work.

maybe the blow torch

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By *emmefataleWoman
over a year ago

dirtybigbadsgirlville


"do i get the crispiest crackling ever on pork ? specially belly pork ?

I want a 100% foolproof method.

Find it."
you mean ya dont know?

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


"None work.

maybe the blow torch "

thus proving that it's not really cooking... but controlled burning

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By *ranny-Crumpet OP   Woman
over a year ago

The Town by The Cross


"do i get the crispiest crackling ever on pork ? specially belly pork ?

I want a 100% foolproof method.

Find it.

score it & rub salt in

take it off the joint and do it seperately then reunite at serving...

elevate it off the tray so that the hot air can circulate above and below...

??"

It's not the same. I want to serve it with the fat on .....not at the side.

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By *ranny-Crumpet OP   Woman
over a year ago

The Town by The Cross


"do i get the crispiest crackling ever on pork ? specially belly pork ?

I want a 100% foolproof method.

Find it.you mean ya dont know? "

Of course I know. It's a test innit?

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By *b430Man
over a year ago

Tayside


"

also stand on a trivet so the fat drains off"

Is standing on a trivet a new way of losing weight then?

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By *ranny-Crumpet OP   Woman
over a year ago

The Town by The Cross


"

also stand on a trivet so the fat drains off

Is standing on a trivet a new way of losing weight then? "

Only if used in conjunction with searing heat....

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By *emima_puddlefuckCouple
over a year ago

hexham

Joint of pork, cook under foil, then remove the fat after cooking and blast in a v hot oven for 10 minutes....works perfectly.

Belly pork, score and salt then make sure your oven is v hot when u put the pork in. Turn the oven down to cooking temp after about 15 minutes and reduce the cooking time by a little,

Pork crackles in the first few minutes of cooking,too cool an oven and it just wont happen.

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

Deeply score the pork rind, add a little boiling water to open the fat and rub in sea salt or course salt.

Cook pork accordingly and keep spooning the juices over it every half hour and cook on highest heat for last 20-30 minutes

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