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
© John & Lynne Ford, Adamastor & Bacchus 2017
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