How to – Pork Crackling
Getting that Pork Crackling right!
If you love Pork Roasts, you might also be partial to Pork Crackling – that salty, crispy goodness that tastes so good it sometimes overshadows the roast meal itself.
Getting pork crackling right may be seen as a “trick”, a “challenge”, but it is actually easily done – you might be reading this and saying to yourself… “Yeah right”… but it’s true.
Here are a few tricks of the trade that Palmdale Meats, Poultry and Seafood are happy to help you with.
Which pork roast to get
Choosing the right cut of meat the secret to pork crackling. It can be, but not really if you have great Butchers like we have at Palmdale Meats. We will be able to help you choose the right piece for your requirements. However, as a rough guide –
- The Loin is tender but not very forgiving.
- Rolled Roasts are delicious but harder to get crackling all the way around
- Shoulder roasts have a greater rind area and are a very nice roast indeed
- The pork belly is the most forgiving of all and gives a LOT of pork rind area.
Tips to getting that crackling just right!
- Is your rind (the skin) scored? Of course any pork roast from Palmdale Meat is already scored, expertly, for you so you don’t have to worry. But if you were silly enough not to get your meat from the best Butchers in Adelaide (us!), you have to score it yourself. The very best thing to score your rind with is a box cutter – they’re sharp and strong with the handle close to the blade, so you have good control. Score JUST through the rind in diagonal cuts 1 cm apart, then cut in the opposite direction to give a diamond look.
- The rind needs to be super dry. Pat it dry with paper towelling. If you can, let the roast sit out of the fridge, unwrapped, for an hour to let it dry further (having your roast at room temperature before baking is a good overall tip, independent of what roast you’re cooking)
- Rub the rind with some oil. You want the skin to be a teeny bit oily so the salt will stick. Rub it as well as you can into the scorings.
- Sprinkle the rind LIBERALLY with salt. This is not the time to be shy with the salt. Rub it into the scorings. The oil will hold it in. Often it is not enough salt that will make your crackling fail. The salt is there to draw any moisture out of the rind, and will react with the fat to make the rind puff up. If it isn’t rubbed in properly, the crackling may be chewy.
- Start your roasting process with a searingly hot oven. Cook at that hot temperature for 20-30 minutes, before switching down the oven to your recipe’s temperature
- Cook the roast uncovered, and do not baste! We want that pork rind dry!
- Finish the roast with a blasting heat (in the oven) again for 10-15 minutes at the end of cooking
- Leave the roast to sit for at least 10 minutes. 15 better.
- If all else fails and you have got mumbling rather than crackling….
- Heat the oven to 240oC
- Cut the rind from the roast
- Lay the rind on a piece of foil
- Cover the roast in foil and set it aside
- Watch the rind carefully (but DON’T keep opening the door, the heat will escape!)
- When it is all crisp and puffy, serve up to your hungry crew
Not sure about how to cook your selection? Palmdale Meats, Poultry and Seafood – North Adelaide – are always here to help you. Call in to Palmdale Village Meats in the North Adelaide Village, 81 O’Connell St, North Adelaide.
There’s 2 hours free parking in the North Adelaide Village Centre, come and see us.