This is a great post from Jack.. just great x I have absolutely no idea why he cannot get crackling!!
We are gonna have to talk again.. I reckon the scalding hot water.. dry.. fridge dry.. salt thyme and oil may work for Jack..
Let’s talk turkey! (well pig yet ya get me right? X)
I am determined to cook the best belly Pork with the perfect crispy crackling.
I have never been able to do it over the last 5 years at least. This is going to be my last attempt.
Well maybe not, let’s see!
Searched the Internet, discussed frequently with Mr. Fitz and came across an article in the Telegraph (sent to me by our Mr. Fitz) selected the recipe that won out of 6 well known chefs. So here is what I did.
I got a lovely piece of belly Pork from Waitrose, scored the skin with the recommended Stanley knife, I salted the skin then blow dried the skin with the hair dryer then salted the skin again,
(yup you read that right.. read it again.. x)
heated the oven to 250 deg C and left it for about 15 mins while I chopped up some celery, onion and garlic.
I put the veg in a roasting tray with bay leaves and chopped sage then placed the belly skin side up on top of the veg and put it in the oven for 20 mins, turned the temp down to 180 and let it cook for another 2 hours. Removed it from the oven and let it rest for 15 mins.
While the meat was cooking Christine made some buttery mash.
I looked at the ‘crackling’ which was hard but not crispy so cut it from the meat and saw that under the skin was soggy not puffed up. So while the meat was resting I popped it into the microwave for 2 mins and it puffed up a treat but was still hard.
Served the belly chopped with buttery mash and apple sauce.
The belly was just ok. The mash was good and apple sauce perfect but the crackling was the worst I had made.
Lots went into the recycle pot.
Where do I gospace here?
Watch this space!!!
Sent from Samsung Mobile on O2