Perfect Roast Pork Crackling
photo by janienpurple
- Ready In:
- 4hrs 15mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 1 (3 -5 kg) pork legs (50 minutes per kilogram at 190degrees celsius)
- 1 teaspoon dried fennel seed
- sea salt
- black pepper
- olive oil
- boiling water
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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Reviews
-
PERFECT....I have been cooking for a long time and this was outstanding. I scored the pork deeply every 1cm deeply, the boiling water seemed to "open" the slits. I dried it off, poured over a little oil and rubbed in hte salt. I didn't bother refridgerating it or using the fennel as I like my pork natural. I baked it at 240oC for 30 minutes and 180oc for 3 hours, it was by far my best roast pork ever!! No more hit and misses with this method - thank you Barberal!!!
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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 :)
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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.
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