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Old 12-16-2006, 07:52 PM   #1
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Pork Roast and Crackling

I have a pork roast that I am thinking of cooking up for Xmas and am wanting some tips on getting the crackling just right. I love it nice and crunchy.

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Old 12-17-2006, 07:21 PM   #2
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I'm afraid I don't have any tips for you, but hopefully someone who does will post them soon.

Barbara
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Old 04-04-2016, 10:40 AM   #3
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Question

I have a query on crackling.

I know that, should the crackling not crisp up well in the oven, that you can finish it off under the grill. I have done this with success (needs close vigilance though since it can quickly burn).

I have a great Jamie Oliver recipe for crackling done in the oven. I usually combine using the oven with something else to cook. Today I would like to cook the remaining pork rind (sold without the meat) but don't want to use the oven since I have nothing else to cook alongside it.

Has anyone tried crisping up a pork rind under the grill from its raw state? Is it possible? If so, some guide as to how low or high the flame should be and for, roughly, how long would be welcome.

By the way, if anyone wants this recipe I would be happy to post it here. The rind is flavoured with crushed fennel seeds, salt and chilli flakes - rubbed in with a little oil into the sliced up rind. Result is a superior 'pork scratchings' - curly, bubbly and VERY crunchy!
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Old 04-04-2016, 12:06 PM   #4
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Many people use a deep fryer to make cracklings.
When I make a picnic shoulder roast, the crackling is my favorite part.
If its not crispy enough, I remove the skin and return it to the V-Rack to finish/crisp up.
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Old 04-04-2016, 01:19 PM   #5
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Quote:
Originally Posted by Roll_Bones View Post
Many people use a deep fryer to make cracklings.
When I make a picnic shoulder roast, the crackling is my favorite part.
If its not crispy enough, I remove the skin and return it to the V-Rack to finish/crisp up.
I try not to deep fry anything (since I am not exactly slim!) I realise I shouldn't even be eating crackling (if I am that concerned about weight issues) but it is something I really enjoy. A very occasional treat.

I have now had 2nd thoughts on grilling the pork rind from scratch under the grill since it renders a fair bit of oil during cooking. Oil + naked flame is a hazardous combination!

I am very pleased with the recipe though!
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Old 04-04-2016, 01:31 PM   #6
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Yes, I understand that "under the grill" means "under the broiler" to us. You're asking for stove fire under a direct flame like that.
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Old 04-04-2016, 02:05 PM   #7
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You could always go whole hog in a Caja China for nice crackling skin.
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Old 04-04-2016, 02:11 PM   #8
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You could always go whole hog in a Caja China for nice crackling skin.
I am only cooking the pork skin i.e. not a joint of pork.
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Old 04-04-2016, 02:14 PM   #9
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Quote:
Originally Posted by Roll_Bones View Post
Many people use a deep fryer to make cracklings.
When I make a picnic shoulder roast, the crackling is my favorite part.
If its not crispy enough, I remove the skin and return it to the V-Rack to finish/crisp up.
You are thinking of the puffy chicharrones (like puffy cheetos) or pork rinds in English that is deep fried. I think Creative is thinking more along the lines of just crispy pork skin, kind of like crispy chicken skin, which we all know we really shouldn't eat but is SUCH a guilty pleasure!
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Old 04-04-2016, 02:17 PM   #10
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Quote:
Originally Posted by creative View Post
I am only cooking the pork skin i.e. not a joint of pork.
I have no clue what a "joint of pork" is, as I was referring to a whole pig.
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