Perfect Roast Pork Crackling

Perfect Roast Pork Crackling created by janienpurple

This is the only way to make true crackling on your pork roast. It took me years to perfect this and this is the first recipe to share on zaar

Ready In:
4hrs 15mins
Serves:
Units:

ingredients

directions

  • Score pork skin, best to have your butcher do this.
  • Place pork in colander and pour boiling water over to open the skin. Dry thoroughly and then place in fridge for 1-2 hours.
  • Remove from fridge and rub with salt -- Then mix ground fennel seeds with olive oil and rub all over pork and into slits.
  • The flavour is magnificent. Use your own judgement on cooking times, but a general suggestion is around 50 minutes per kilogram in a moderate to hot oven.
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RECIPE MADE WITH LOVE BY

@Barberal
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@Barberal
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"This is the only way to make true crackling on your pork roast. It took me years to perfect this and this is the first recipe to share on zaar"
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  1. janienpurple
    Perfect Roast Pork Crackling Created by janienpurple
    Reply
  2. goodmate
    I found this totally confusing....if you start at 190 degrees all you end up with is leather<br/>Why ommitt telling people they should start with a very hot oven,,,, must be some annoyed pork cookers out there if they followed this
    Reply
  3. whitewings 33
    Sorry I couldnt rate the recipe higher as starting the oven at 190 degrees resulted in a hard skin with no blistering or true "crackle" and yeat I followed it to the letter the first time. However as cookingpompom suggested I started with a Hot oven preheated to 240 untill the rind was visibly blistering - roughly half an hour, and then reduced to 190 for the remaining cooking time and it was truly spectacular... seems like there might be a step missing in there somewhere :)
    Reply
  4. djmastermum
    Oh my I knew that this was going to be great when my son came in and said, 'WOW, tea speels GREAT!"And of course he was right! I would get the burcher to score the park next time though ... I am lazy :-O
    Reply
  5. YnkyGrlDwndr
    As far as making the crackling this was perfect. Omitted the fennel seed. Did as advised by one reviewer to put in at 240C for 30 min. and drop to 180C for remaining time for cooking which in my case was a bit longer than required and dried the meat out a bit. So it will take a bit to get the temps and timing right.
    Reply
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