Supposedly pork is the most widely eaten meat in the world, providing about 38% of daily meat protein intake worldwide. We've certainly done our bit this weekend - bangers and mash with pork sausages on Friday night; bacon, brie and cranberry panini for Saturday lunch; pork loin out at dinner last night; pea and ham soup for lunch today; roast pork and all the trimmings for dinner tonight. It wasn't even on purpose or anything. Just bad planning, I guess. No-one seemed to complain though.
I have to admit though, my crackling does rock.
so what have you learnt ?
7 years ago
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3 comments:
talk about pigging it out LOL
Dad.
Oi Andy. Would love the recipe (if you have one) for the roast pork lunch with crackling. One of Keith's faves so would be great. Tx mate. Oink ! Oink!
The secret, Ruth, is boiling water.
Before you rub some oil and salt and a bit of seasoning over the (well-scored) pork fat you need to pour boiling water over the whole joint, leave it for a minute or so and then do it again. A whole kettle full of boiling water too.
And then, as I say, get your fingers mucky and rub in some herbs, salt and pepper with a decent amount of oil. I like to use sage or rosemary, or both, and maybe chilli oil or paprika oil.
You cook uncovered at 220-230 for half an hour and then turn down to 180-200 cooking for a total time of 25-30 mins per kg.
Mmmm, crackling.....
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