Pork Crackling - Give me your tips!

(km) #8

Nope I did like below

1/2 hr in fridge. Pork belly(i tried this,huge amount of fat …yay ) or loin shoulder (wide and long) are the best cuts to try this

Once out pat with paper napkin

Make some cuts only on the fat(skin) shuld not cut the meat rub seasalt (little high,the photo below doesnt show the salt properly)and pepper and any other herbs u like and now rub with olive oil

Before pulling out this pork from fridge it self make sure it is set to max and almost there to reach that setting Because once seasalt is rub it shuld to outside else moisture will come the skin and the end result will be soggy

Now immediately put it in the oven for 20-30 min on the max

Now at turn down the oven to 365F (180 -190 Celsius) and leave it for 2hr
Then pull it out and let it cool for 20 min and it’s ready to eat
Crackling on the top melting meat in the bottom for best taste separate the crackling and meat with the help of carving knife

There is another exotic variant this try this and perfect it and if you need more flavour i will let know that

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(Katie the Quiche Scoffing Stick Ninja ) #9

THank you! :slight_smile:

(Alec) #10

Kate
Your original plan would be best (minus the leaving it to burn bit!). I often cook crackling, and eating your own home cooked crackling is the BEST. Leave the fat on, just prepare and cook it as you said above, but remember to take it out of the oven! :laughing:

Good luck, do try again, and see… home made pork scratchings… yum!

(Katie the Quiche Scoffing Stick Ninja ) #11

Thanks @Alecmcq!
Im going to give it another go tonight, with far less oil and smoke. Bahha. I will upload my finished product later tonight. Its all I can think about!

(TJ Borden) #12

Not the worst dinner :beer:

(Alec) #13

You sound fat adapted! Anyone craving pork scratchings has to be fat adapted! :heart_eyes::stuck_out_tongue:

(Katie the Quiche Scoffing Stick Ninja ) #14

Im actually more happy about the fact that I wasn’t STARVING when I woke up, which means that I can start fasting soon. I pretty much fasted for 18 hours and I’m on day 25 with a 13 pound loss. I can’t wait to eat it lol.

(Alec) #15

Day25, 13lbs, eating pork crackling, flippin brilliant. Well done!!

(Paul Butler) #16

I get my pork rind from woolworths (Australia) about $2 for 400g.
I cook it up each week…yes I love my pork rind - its my go to snack at night.
A slight change from the way you are cooking
Score the rind, pore boiling water over it (this opens the pores up), dry it.
Put it in the fridge for 30 mins as you said
Then oil and salt (added other seasonings) …and salt again, never too much salt :slightly_smiling_face:
Put in oven at 250 for about 20-30 mins, then I look at, and if looks like getting then, I drop it down to about 220 for next 10-20 mins.
Keeping an eye on it after 10 mins, as it quickly goes from crunchy to burnt

Pork rinds and cream cheese-OMG
(Katie the Quiche Scoffing Stick Ninja ) #17

I like your thinking!

(Katie the Quiche Scoffing Stick Ninja ) #18

Ooh thank you for your advice @Jarlaxle, how do you store it after you have cooked it? My mum said put it in the fridge but wait until it has cooled entirely else it will go soggy, correct?

(Paul Butler) #19

I put it in an air tight container with paper towel in the bottom and on top and put it in the cupboard.
More than likely if you put it in the fridge it would go soft and not be crunchy.
I’ve had it last for about 4 days (haven’t pushed further), as most of the time it’s gone in 2 days.

(Katie the Quiche Scoffing Stick Ninja ) #20

Ooh that’s a good idea, I’ll try that. Thanks for your advice :slight_smile:

(mags) #21

Sorry I meant without adding additional fat! You eat all the wonderful pork fat :yum:

(Katie the Quiche Scoffing Stick Ninja ) #22

Hahaha woohoo!

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#23

It depends a bit whether you want to make UK style crackling or US style fluffy pork rinds. The method is different. Looks like you went UK which is yummy. If you are eating as is I prefer it this way. If you want to turn it into flour then the US method is better.

(Katie the Quiche Scoffing Stick Ninja ) #24

Turn it into flour?
That’s a thing?
Im guessing the American way is to pan fry?

#25

It is quite useful actually to make all sorts of things - pancakes, muffins, breads.

It is a bit of a complicated process because you just want the skin so you have to trim as much fat as possible, then I think you simmer in hot water for a while, then dehydrate and then either deep fry or cook in the oven. I have not actually done it yet. If you live in the States it is way easier to simply buy pork rinds and grind then up!

(karen) #26

ohhh… :frowning: so sorry.

(Katie the Quiche Scoffing Stick Ninja ) #27

You lost me at complicated. My style leans towards Simple.
I wish I was a complex cook. I admire all the wonderful things people make but to me it seems so overwhelming lol.