I have never cooked it but have Googled it and this is a site you can try





http://www.google.com/search?ie=UTF-8&oe;=UTF-8&sourceid;=navclient&gfns;=1&q;=how+to+get+the+best+crackling+on+pork

Thanks PlanB, I am wondering if the leaner legs we now enjoy is the problem.

Would you believe this:-

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I throw the crackling in the bin and we eat the roast pork.

Not that we do not like crackling BUT er well (especially "I" feel too much fat) so

before Peter can get his teeth into it I bin it - I know I know sad......:(

Oh noooooooooooo ---------Phyl--that would be the only thing I like about pork

Phyl



If done well the crackling does not contain large amounts of fat. Now is that two star crackling you are discarding, which is reasonable rather than lose a tooth filling, or is it scrumptious five star crackling, in which case your secret please?

:-) Not real sure Nautilus but when we used to eat the crackling on pork.

I just chucked a leg of pork in the oven and let it cook and the cracking was always crackly

Was that 2 star? or was it 3? or was it 4 or was it first prize in the Pork Crackling contest?

I actually do not know but it certainly was crisp and very yummy but Peter and I both

make too much cholesterol so that is why I say "Crackling in the bin go you"

Sorry I am no help watsoever..... :) I do agree though crackling is lovely.

(I hear you saying well cooked pork fat ain't fat) but not 100% sure about that lol

but you have an honest face so you could be right. er whispers maybe...................:)

No, what I was saying is that the large amount of fat is reduced where the crackling is done well enough. The skin and connective tissue are expanded, fat isn't crunchy.

The best way to get good crackling is to cook the whole pig over a spit - making sure the pig is rotating for even cooking.

It is good to make sure the pig is deceased before cooking though.

:roll:

.......... :bug:

...................... :shut:

..................................... :-/

............................................... >:(

:-)

.....:-)



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Crackling.

Scald the skin well .........dry it well....spray with oil from an aerosol can........sprinkle on COOKING salt and place in very HOT oven on top shelf for about an hour........reduce heat to about 200c until almost cooked......then crank up hot again to recrisp the crackling before removing from oven.

You can spray on a bit more oil during the cooking if you need to.

I have always disliked crackling (in fact any fatty stuff) - but now I have a better reason to hate it - I bought a roast pork roll a while ago, bit into it not realising they had included pieces of crackling - and broke a tooth off at the root. One implant and several thousand dollars later, nothing could induce me to ever eat crackling again.

Miss Jacinta

The crackling is the best part of the pork

What is "best" to one is not "Best to" to some :lol:

This is why we have "Trash and Treasure Markets" every Sunday

All the best

and hope Nautilus now cooks great crackling.