Chef’s fool-proof cooking hacks for perfect pork crackling every time

Every Brit loves a roast dinner, especially when the weather is growing colder.

Juicy meat, risen Yorkshire puds and crispy roast potatoes are all central to the show.

But, if you’re having pork there’s a delicious little extra which finishes off the plate perfectly – crackling.

Extra crunchy, salty crackling is one of life’s great pleasures, but it’s not always easy to get right.

If you’re sick of rubbery pork crackling, then try this fail-safe hack for pork crackling by chef Adrian Richardson.

Posting on Facebook, Adrian captioned his recipe: “The perfect crackle for your pork…”

What's your favourite cooking hack? Let us know in the comments section…

The first step in making crackling is one you may never have thought of before.

Adrian said: “Take the clingfilm and the wrapping off the pork and leave it in the fridge for a day or two to dry out the skin.”

So unpackaged your pork and pop it in a tray so that the moisture in the skin can come out.

Then, when you’re ready to cook your roast dinner, take the pork out of the fridge for around an hour so that it comes up to room temperature.

Adrian explained his cooking technique in his post, writing: “Pre-heat your oven to 230°C for at least 20 minutes so it’s nice and hot.

“Rub the skin with olive oil and salt, plenty of olive oil and plenty of salt, and that’ll help to get nice crackling.”

Leave the salt on the skin for around 15 minutes before putting the pork in to cook.

You can flavour your crackling, and the meat below it, by combining herbs and spices with the rubbing salt.

Rosemary is a popular choice and so is allspice.

But, here at Daily Star Online, our favourite is to combine the salt with onion and garlic powder, thyme and an OXO cube.

You can use the “ham” flavoured cube, but we think chicken or vegetable works well too!

Yum!

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Adrian continued: “Pop the pork into the oven and let it cook at a high temperature to 230°C for 20 to 30 minutes until the crackling starts to form, then turn the temperature down to 165 to 175°C and keep cooking.

“Turn the oven down and then cook it until it reaches an internal core temperature of 68 to 72°C and then let it rest, sometimes if the skin doesn’t crackle up you can turn the griller part of your oven on.”

The chef added: “Put it on a low heat and you’ll find it the crackling will puff up considerably, it happens very quickly so make sure you keep a very very close eye on it, do not walk away keep an eye on it the whole time. “

If you don't have a grill setting in your oven, cut the skin away from the meat when your pork is cooked and return it to the oven in a baking tray.

It should crackle up nicely by the time your meat has rested.

Facebook fans were impressed by the technique.

One person wrote: “Great advice from the crackling King!”

“Looks perfect and the taste is definitely divine,” said another.

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