Tuesday, 1 June 2010

How to make the best crackling ever!

This recipe has been handed down through the mists of time - well at least since Christmas of 2008.

To make the best crackling ever follow these simple steps.

  • Cut the skin off the joint or belly pork trying to keep it in one piece.
  • Lay the skin on a tray, cover and ideally leave overnight so that it dries out a bit.
  • When you are ready to cook the crackling put the skin onto a wire oven tray and place in the oven at a temperature of 200 - 220 C. Season to taste.
  • Ensure that you have a tray underneath to catch the excess fat as it drips off and so avoid an unholy mess.
  • Check the crackling as it cooks and remove it from the oven when it is to your liking.
  • Cut it up and put on a plate and hopefully there will be some left by the time it reaches the table.
Works every time for us. 

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