I have just, for the first time in my life, made properly good crackling

[trashpony]

Crunchy skin top. Airy crisp fat layer underneath.

<does a happy smug dance>

 

[weltweit]

I love crackling ....

Hadn't had any for about 10 years and just a few weeks ago someone made me some .... lovelly ... crunch crunch

 

[Greebo]

Crunchy skin top. Airy crisp fat layer underneath.

<does a happy smug dance>

Well done you. I hope you know what you did right this time?

 

[purves grundy]

I love crackling too. Thank you for bringing more crackling into the world.

 

[colacubes]

Save some for me for when I come over. I'm sure it'll still be ok in a fortnight

 

[bi0boy]

I don't like crackling, I'd rather eat tree bark.

 

[colacubes]

I don't like crackling, I'd rather eat tree bark.

The fuck is wrong with you?

 

[purves grundy]

I don't like crackling, I'd rather eat tree bark.

you idiot

 

[bi0boy]

It's like scraping the burnt bits off toast and then collecting the scrapings and eating them as if they actually tasted like something nice rather than burnt stuff.

 

[purves grundy]

Not when - if done correctly - there's lovely fat to find it's way into your taste sensation

 

[bi0boy]

Not when - if done correctly - there's lovely fat to find it's way into your taste sensation

If I wanted to eat fat I'd buy a block of lard.

 

[corieltauvi]

Can you save me the vegetarian bits

 

[xes]

score it, and scold it. (you can even pour some applejuice over it after you've scolded it)

 

[temper_tantrum]

It's like scraping the burnt bits off toast and then collecting the scrapings and eating them as if they actually tasted like something nice rather than burnt stuff.

You're doing it wrong.

 

[twentythreedom]

no pics, trashy?

 

[bi0boy]

You're doing it wrong.

What, not making crackling? I think I'm going about that the right way.

 

[Addy]

score the skin well and scold. Rub in plenty of salt and in the oven @ 220 for 30 mins, then reduce and slow roast the pork with cider

Salty crunchiness mixed with sweet fat = nom nom nom

 

[trashpony]

no pics, trashy?

No, I was too greedy

Well done you. I hope you know what you did right this time?

I do! I pretty much did what Addy said only I did the scalding in the afternoon so that the skin was properly dry when it went into the oven

 

[trabuquera]

score the skin well and scold. Rub in plenty of salt and in the oven @ 220 for 30 mins, then reduce and slow roast the pork with cider

"you're a filthy little pig and now I'm going to roast you. Yes I am ... you know you deserve it "

 

[Biddlybee]

The fuck is wrong with you?

I don't like it either

pork scratchings on the other hand

 

[purves grundy]

pork scratchings on the other hand

chicken itchings? donkey scabs?

 

[Biddlybee]

chicken itchings? donkey scabs?

no ta

 

[Balham]

Gosh, not had that for years, well done you!

 

[tendo]

score it, and scold it. (you can even pour some applejuice over it after you've scolded it)

Why do you scold it? In fact, what do you say to pork crackling in order to scold it?

 

[craigxcraig]

score it, and scold it. (you can even pour some applejuice over it after you've scolded it)

score it, and scold it. (you can even pour some applejuice over it after you've scolded it)

Being a bit bone here, scold it? Pour boiling water over before cooking or?

 

[xes]

Being a bit bone here, scold it? Pour boiling water over before cooking or?

Yes, pour boiling water over it. I may or may not have spelt scald wrong.

 

[craigxcraig]

Yes, pour boiling water over it. I may or may not have spelt scald wrong.

Thanks - not heard that before and will give it a go. Thanks for the tip.

 

[wayward bob]

i cheat: cut it off after an hour or so and balance it on top, occasionally turning it over and salting the fat inside too, that goes all crispy. turns out like one enooooooormous scratching bee

 

[Mrs Magpie]

Crunchy skin top. Airy crisp fat layer underneath.

<does a happy smug dance>

These days I cook a pork shoulder on a low heat for a long time, as you would for pulled pork. The crackling is always sublime.

 

[Hocus Eye.]

I score it and rub salt into it then pour oil on it and have the oven on high for the first twenty minutes or so. As an alternative to salt you can use mustard powder. The idea is to get rid of the moisture in the skin.