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    Default URGENT crackling question!

    Yes it really truly is urgent lol.

    I'm cooking a roast pork for DH, I followed all the crackling hints but after 30 mins at 230 degrees it has still not bubbled previous experience tells me this means that it won't crackle. Even after chucking it under the grill at the end, that never works. Is there anything else I can do to save it and turn it into crackling?!

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    Did you salt it heaps first?

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    Did you score the skin and get it nice and dry with some paper towel before you added the salt?

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    Yep I dried it with paper towel, salted and oiled, left it for an hour and repeated. One final pay dry before it went in the oven. Crackling has failed the last 4 times I've done it, I'm doing something wrong!

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    Hmmm, how hot is the oven?

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    It was 230 for half an hour, but I've turned it down to 180 now to cook slower. I guess I need to crank up the heat at the end again?

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    I think too much moisture (the oil) might be the enemy here.
    You might need to super-blast it (but without overcooking the pork though).

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    We've got a pork roast in the oven right now too. DP cooks it...I know he salted it, but I think he may add the oil AFTER it has stood with the salt on for a while. I think possibly if you add the oil with the salt the oil may stop the moisture escaping.

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    DP is having a Nanna nap, I'll ask him if he actually puts oil on when he wakes up.

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    Ok I think at the end I'll take the rind off, pat it as much as I can and then put it in by itself.


 

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