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Any MKR..HOT PLATE fans out there?

bepp

bepp

Another World Member
Legend Member
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0
Good crackling ....been trying to roast pork n get the perfect crackling ...been following the how to cook recipie but never get the crackling the way it should b.always comes out soggy .regardless wat cooking tips i use always same result soggy crackling..any tips
 
bepp

bepp

Another World Member
Legend Member
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Phoebe said:
View attachment 38385

I am fan of this !!!!
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close ur legs , sniff,
Madame X said:
Lol that mother n daughter team steals the show!! Never have heard the word palate so often
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Reckon the mother steals the show with her palate n gotta get all the smells ...the daughter ,def wont get a TV career u can almost predict wat shes gonna say in private life they r arguing over money n rent at home
ohter character i like is that French man Philippe
 
Rachy

Rachy

Rachael Canberra
Gold Member
Points
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I dont like crackle but i'm pretty darn good at cooking it. i have found that the rind needs to be as dry as possible so i either sit with the pork for 20 min or so and really dry it with paper towel or if i know i wont have the time i rub it dry and leave it uncovered in the fridge so i can just pop it in the oven when i get home... lol
not too much oil but lots of salt... i made a pork roast 2 weeks ago and didnt have any oil so i rubbed the olive oil marg on it and that worked really good also :)
 
Happy2

Happy2

Legend Member
Points
23
rachy said:
I dont like crackle but i'm pretty darn good at cooking it. i have found that the rind needs to be as dry as possible so i either sit with the pork for 20 min or so and really dry it with paper towel or if i know i wont have the time i rub it dry and leave it uncovered in the fridge so i can just pop it in the oven when i get home... lol
not too much oil but lots of salt... i made a pork roast 2 weeks ago and didnt have any oil so i rubbed the olive oil marg on it and that worked really good also :)
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Plus a red hot oven for the first 25-30 mins before turning the oven down to the usual lower heat for roasting
 
Happy2

Happy2

Legend Member
Points
23
Xtraman said:
I am the crackle king........
Pork belly is my fave

XM
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Who remembers when pork belly was one of the cheapest cuts available
Same with lamb Sharon's butcher's often gave them away to people with dogs now there rather expensive Or so I'm told
 
Xtraman

Xtraman

珍愛生命
Diamond Member
Points
0
happy2 said:
Who remembers when pork belly was one of the cheapest cuts available
Same with lamb Sharon's butcher's often gave them away to people with dogs now there rather expensive Or so I'm told
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Yep... pork belly and lamb shanks, now they are choice cuts :)

As someone said, high temp for first 30 to 40 min then turn down a bit.
Crank temp back up near the end.
If crackle still isnt 100% put it under the grill, but watch it closely while it bubbles up..... hmmmmmmmm

Heaps of cracked salt on the rind before you cook it too and pat it down with paper towel to keep it dry.

Homer.jpg

Guess whats on the sink defrosting for tomorrow...... oink ;)
 
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