5/24/2023 0 Comments Reheat pork cracklingFennel gives the crackling a lovely aniseed flavour. I like to whiz fennel seeds in the food processor and add them to the salt and oil. Leave the oil and salt ten minutes before roasting. The salt reacting with the fat is what causes crackling to puff up and become crisp. Pay particular attention to getting the oil and salt into the score marks. Once the roast is dried, rub oil and salt into the rind. Using paper towel, gently and thoroughly dry the pork. Sounds counterintuitive that I just told you to pour water on the roast right? Now that you'd made it wet, it's important to dry it carefully. The heat from the boiling water will curl the rind and open the cracks for better heat penetration. Avoid pouring boiling water on the exposed meat, concentrate on the scored rind. After the rind has been scored (by you or the butcher), pour boiling water directly onto the rind. The cuts should be deep, but not deep enough to reach the meat layer. Make long widthways cuts about 1 cm apart. If he hasn't a stanley knife is the best weapon for scoring the pork rind. The more opportunity you give the salt and heat to penetrate the pork rind, the better the result. Here are four reasons why you're not getting perfect crackling and how to get it right, every time. Mine was too, until I had a crackling coaching session with a retired butcher. Is your crackling a bit hit-and-miss? Not getting perfect crackling every time?
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