I bloody love Crackling. It’s a texture and crunch you don’t normally get with a roast meal, it’s an indulgence, it’s just lovely. So when the folks at Tender Gourmet Butchery sent some tips on cooking the perfect Pork Crackling I thought to myself, I’m going to put that up on the site – for my own records let alone for you to share:)
Reading through these tips from Adam Stratton – master butcher at Tender Gourmet Butchery – there’s something ridiculously surprising about this, grab the hair dryer and find out.
He reckons “After years of trying this and trying that, I have finally nailed it – I’ve come up with an unbeatable technique for cooking the most perfect and mouth-watering crackling.”
And a big part of that – the humble hair-dryer. Adam reckons “The hair dryer helps to dry the pork skin and draw out all the moisture. The drier the skin, the better the crackling. And you need a super hot oven or BBQ too.”
So, hook up your printer – get this one up on the wall and impress your family this Christmas:
Adam also recommends the use of a meat thermometer to check the temperature of the pork roast periodically. Oh, and his best tip: If you sneak a taste of some of the pork crackling in the kitchen when no one is watching, then you officially don’t have to include that in your serving and nor do you have to count those calories. Spoken with perfection I say:)
Merry Christmas.
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