Quote:
Originally Posted by tweezers74
Never had crackling. Sounds good. I would try it. Where would I get crackling around here?
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Easy to do yourself. Grab a piece of roasting pork with the skin still on. Pat it dry with some paper towel. Cut slits in the skin about 5mm apart. Rub sea salt into the skin (I'll usually rub some dried rosemary into it too). Drizzle a little olive oil over the skin.
Heat your oven to flat out (maximum). Put the pork on a roasting stand, over some water in a roasting pan, at the top of the oven for 20 minutes. Turn the oven back to 220degC and cook for half hour/half kilo weight (ie 2kg lump of meat, cook for 2hrs).
When done, cut/peel the crackling off and set aside, cover the meat and let it rest. Now make pan gravy from the juices in the roasting pan. Carve the meat, bust the crackling up, and serve with roasted veggies. Smother the lot in gravy. Yumo!
