kimo asked in Food & DrinkCooking & Recipes · 1 decade ago

Whats the best way to make pork crackling?

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  • 1 decade ago
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    Perfect Roast Pork Crackling

    This is the only way to make teue crackling on your pork roast it took me years to perfect this and the first recipe to share on zaar

    by Barberal

    4-6 servings 4¼ hours 15 min prep

    pork leg

    1 teaspoon dried fennel seeds

    sea salt

    black pepper

    olive oil

    boiling water

    Score pork skin, best to have your butcher do this.

    Place pork in colander and pour boiling water over to open the skin. Dry thoroughly and then place in fridge for 1-2 hours.

    Remove from fridge and rub with salt -- Then mix ground fennel seeds with olive oil and rub all over pork and into slits.

    The flavour is magnificent.use your own judgement on cooking times as general help around 50 minutes per kilogram in moderate to hot oven.

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  • 1 decade ago

    Personally, I cook the roast pork in tin foil until about half an hour before the cooking time is up, I then remove the foil and leave the joint in the oven for the remainder of the time. There is always plenty of crackling - oddly enough, none of the family, including myself like it. However, it looks good................

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  • 1 decade ago

    Best way is to deep fry it in vegetable oil at 375 degrees till well done. Season after removal from fat

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  • Anonymous
    1 decade ago

    Perfect Roast Pork Crackling

    Recipe #1349791 rating

    This is the only way to make teue crackling on your pork roast it took me years to perfect this and the first recipe to share on zaar

    by Barberal Requires Premium MembershipMy Notes

    ONLY YOU see your private notes, and they print with the recipe.

    Here is another

    PORK CRACKLING

    Pork Crackling Recipe

    Two Recipes for Crackling.

    Crackling is made from the rind (skin) with the

    fat attached. To get a great crispy outer taste

    with the rind or just using a thick layer of fat,

    use these cooking methods.

    Rub virgin olive oil over the fat then season the fat liberally with

    kosher salt then a little pepper.

    Score the fat with a sharp kitchen knife notching it with plenty of deep horizontal and vertical lines as if dicing something. Cut an onion in half and rub the onion all over the fat. Add the onion to the roasting dish or throw it away. Place roast in a large enough casserole dish with the scored fat facing up. Add 1 1/2 cups of water. Cover both roast and dish with tinfoil, bend the foil over all sides of the baking dish. Cut a large enough "X" in the foil and peel it open to expose only fat. Cook in a preheated oven to 375-F. Check the juice level frequently during roasting and add small amounts

    of water as needed to keep up the juice level until

    pork roast is done and crackling is golden brown

    and crisp looking but not too blackened.

    Roast until a meat thermometer inserted in the

    center of roast reads165F/75C.

    CRACKLING BITS

    RECIPE FOR MULTI-USE

    Select 1-2 lb of a fat pork slab with

    as little meat in it as possible.

    Freeze pork fat until ready to use.

    Thaw in microwave for 10 minutes at 20% power.

    Pork should still be frozen but in an icy stage.

    With a sharp saw blade knife, cut into small pieces.

    (Icy frozen makes it easier to cut it up.)

    Place cut up pieces in a bowl and mix well with 1 ½ tablespoon of a coarsely-ground salt, 1 tablespoon sweet Hungarian paprika and 4 tablespoon Teriyaki sauce. Place in refrigerator to marinate for ½ hour or longer.

    Heat cooking oil in a 9” or 10” skillet until very hot. Carefully avoid splashing when adding pieces. Do not crowd pan, cook in batches. Have enough oil in pan so pieces float. Turn heat down to medium low and fry until dark golden brown with edges slightly starting to blackened.

    Drain on paper towels. Pieces should be very salty when tasted.

    Sprinkle crackling on salads, mix into dips or mix some into cooked pork gravy at the last minute before serving. Mix in with peanut butter See Sandwich Recipe instead of using bacon. Mix in with cream cheese (thin cream cheese with a little milk) before spreading on a toasted bagel. Also wonderful to sprinkle on cooked roasts just before serving. A hundred different uses. Keep bits frozen in a freezer bag until ready to use.

    4-6 servings 4¼ hours 15 min prep

    Change to: servings US Metric

    pork leg (50 minutes per kilogram at 190degrees celcius)

    1 teaspoon dried fennel seeds

    sea salt

    black pepper

    olive oil

    boiling water

    Not the one? See other Perfect Roast Pork Crackling Recipes

    Time to Make Main Dish

    Australian Main Dish

    Low Sodium Main Dish

    Beef Roast Main Dish

    Score pork skin, best to have your butcher do this.

    Place pork in colander and pour boiling water over to open the skin. Dry thoroughly and then place in fridge for 1-2 hours.

    Remove from fridge and rub with salt -- Then mix ground fennel seeds with olive oil and rub all over pork and into slits.

    The flavour is magnificent.use your own judgement on cooking times as general help around 50 minutes per kilogram in moderate to hot oven.

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