Wednesday, August 23, 2017

How to get perfect Pork Crackling

You all know how frustrating it is when the crackling on pork fails. Our gas oven has recently had an overhaul and a very expensive new thermostat fitted. But it did not get hot enough to cook our roast of pork on Sunday; it had to be finished in our convection microwave. But the crackling, despite being well oiled and salted was rubbery. But Lynne knew how to solve that
Take the crackling off the roast and put some into a small Pyrex dish. Cover loosely with a sheet of kitchen paper towel. Make sure that the skin has a light dusting of salt. You might have to do this in batches, but it is quick. Then put it into a microwave. Put it on full power for one minute, you will hear lots of popping and exploding. Do this until it has crackled nicely but is not burnt. It might still be a little flexible when you take it out, but leave it aside for a few minutes and it will crisp up really nicely. Drain off the fat before doing another piece. Don't, under any circumstances, leave off the paper or your microwave will be covered in fat and be horrible to clean. And don't give it longer than a minute at a time - it can catch fire
Post a Comment