Late to this but I get results every time this way...
Score, salt and oil the skin.
After the joint is cooked, cut it off, scrape the white fat off the bottom then pop it back in the oven for 20 minutes while the meat rests.
Crispy, crunchy, porky heaven.
Posted By: norway on December 17th 2017 at 16:53:36
Message Thread
- Totally left field. Any tips how to get good crackling on roast pork..? (General Chat) - Saucerer, Dec 17, 15:14:37
- Late to this but I get results every time this way... (General Chat) - norway, Dec 17, 16:53:36
- Thanks also. Pretty consistent advice (I will still mess it up though!) (n/m) (General Chat) - Saucerer, Dec 17, 17:54:44
- Thanks both. That BBC bloke looks like he knows his crackling.... (n/m) (General Chat) - Saucerer, Dec 17, 15:48:33
- Score the skin and salt it (General Chat) - Mickdundee, Dec 17, 15:25:25
- We did this. Worked like a porky crackling wet dream... (General Chat) - Dandy Highburyman, Dec 17, 15:20:14
- Late to this but I get results every time this way... (General Chat) - norway, Dec 17, 16:53:36
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