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(
rob, Sun 1 Apr 2001, 1:00)
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This does sound goodI find the trick to really awsome crackling is four fold:
1: Pour boiling water over the skin,
2: Score and salt heavily
3: Remove skin and place on a raised rack
4: Roast at a relatively low heat
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Naked Ape call me Caitlyn, Mon 28 Feb 2011, 14:56,
1 reply,
15 years ago)
it was better than you can possibly imaginethe pork element was a couple of tenderloins, marinated with garlic and olive oil, seared then roasted for 10 minutes.
The crackling element came from two big sheets of pork fat and skin for 74p. Cooked seperately.
The boiling water trick is a good one, I use that on duck, and sometimes chicken pieces if I want crispy skin.
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Vipros. clever got me this far, then tricky got me in, Mon 28 Feb 2011, 14:59,
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