Pork Crackling Joint
I’ve had varying degrees of success with pork crackling, but this is the method I have settled on. If you calculate the roasting time to end half an hour before your meal, you can rest the meat and also cut off the crackling if it hasn’t crackled and put it back in the oven while wrapping the joint in foil to keep it warm.
Pork Crackling Joint
I’ve had varying degrees of success with pork crackling, but this is the method I have settled on. If you calculate the roasting time to end half an hour before your meal, you can rest the meat and also cut off the crackling if it hasn’t crackled and put it back in the oven while wrapping the joint in foil to keep it warm.
Open in Cookpad AppSteps
- 1
Bring your joint out of the fridge and let it rest at room temp for 20 minutes.
- 2
Dry the rind with some kitchen towel. Lightly oil the pork rind with olive oil and sprinkle generously with salt.
- 3
Roast for the time calculated for the weight of your joint. I start mine off at 190 C then turn the heat of the oven up for the last 30 minutes to 200 C. I often wrap the meat of the joint in foil at this end stage to stop it going dry.
- 4
At the end of cooking, if your crackling hasn’t crackled, carefully remove the rind and wrap your joint in foil and set it aside. Put the rind only back into the oven at 210 C for another 20 minutes - this tends to do the trick.
Cooksnaps
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