Tuesday, 8 September 2015

Cracking crack ling

Cracking crack ling 
Time to prepare: 10 mins
Time to cook: 20 mins + 35mins/lb


A Loin or Leg of  Free range Pork
Vegetable/Olive Oil
Sea Salt

The most important part of good crackling starts with the type of pork you buy –
You won’t get good crackling from processed, cling film wrapped joints
 Best to been hung for a few days before being cut into fresh joints to ensure that the skin will be firmer and drier.
or cook whole  

The joint should be scored  
it’s essential to add extra grooves where you can. Using the point of a sharp paring knife make long even lines through the skin halfway into the fat, don’t go right down into the meat as this will dry out the meat during cooking.

Pour a small amount of cooking oil into the palm of your hand and rub this all over the surface and into the scored lines. It should only be enough to moisten the surface for the salt to stick.

Rub crushed sea salt all over the joint, making sure you rub enough into the grooves as this will create “bubbling up” of the crackling later.

Roast the joint in a roasting tin with space for air to circulate.  Do not put anything round th joint or any foil on top and never baste it, just leave it to crackle on it's own.  

It needs a high heat for the first 20 mins 470F/240C/Gas 9/Top of top oven Aga, then turn down the heat for the rest of cooking for 35 mins/lb at 375F/190C/Gas 5/Middle of top oven Aga.  
#Pork   #Crackling  

Originally shared by Jose Moreno

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