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  1. #11
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    Good luck!

    Now I want crackling!!!

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    Quote Originally Posted by Just*Ace View Post
    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.
    That's what I'd do to save it, cut it off and cook it separately so you can get it nice and crackly without killing the actual roast!

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    Another thin that can make it fail is if it is scored too deeply, as the juices from the meat can come up and ruin it. To save it now though you can cut it off the meat once the meat is done, pat it dry and then put it back in a very hot oven to crisp it up. A lot of chefs actually do this.

    Another thing I haven't tried yet but my father in law swears by is taking the skin/fat of, wrapping it in paper towel and cooking it in the microwave for 3-5 mins, apparently it crisps very well, but like I said I haven't tried it myself.

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    Quote Originally Posted by honey gold View Post
    Another thin that can make it fail is if it is scored too deeply, as the juices from the meat can come up and ruin it. To save it now though you can cut it off the meat once the meat is done, pat it dry and then put it back in a very hot oven to crisp it up. A lot of chefs actually do this.

    Another thing I haven't tried yet but my father in law swears by is taking the skin/fat of, wrapping it in paper towel and cooking it in the microwave for 3-5 mins, apparently it crisps very well, but like I said I haven't tried it myself.
    Ah I think we have the answer! I was scoring with a Stanley knife and one of the cuts went too deep and split to the meat

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    Happy to help!

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    Default URGENT crackling question!

    I always put my pork crackle side down in a lightly oiled frypan and fry until the skin starts to harden before I pop it in the oven. It sounds weird, but since reading about it a couple of years ago, I've never had a crackling failure (whereas it used to fail heaps prior to that)
    Good luck!
    Last edited by Silver flute; 14-02-2015 at 17:29.

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    It worked!

    I cut it off once the pork was done, put it back in on high heat and it came out super crunchy!

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    Yay

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    Ours was yummy too! I asked DP and he said he does put a little bit of oil and then salts it 3 times to get heaps of moisture out. Turns out super crunchy each time.

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    Yay for crackling!! Might have to do the pork belly I've got in the freezer soon.


 

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