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pork with crispy crackers oh yes I am
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I will show you all the secrets and
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Tips for Getting Into That Crispy Crackling
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simply perfect whatever the occasion
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roast pork with crackers, it’s on my
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menu, the first thing you need to know is
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that you need to remove this packaging
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and let it dry overnight in the
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refrigerator, the next thing we do is score points
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this pork if you don’t really have any
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nice sharp knife, here’s the secret
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a cutter that simply allows you to
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extend the blade as far as you want
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being out this way, you’re kind of
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cheat, make fine little cuts
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the skin but you don’t want to go there too
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deeper into the fat, the more incisions you make
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make even more small strips of crackling
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and the thinner they will be for those
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of you who don’t have this brand new
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cutter, you can use a carving knife
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and you run it all around
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take some coarse salt, don’t use any
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any oil, of course, salt is a drawing
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the agent is right, so what he does of course
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adds seasoning but it will also attract
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humidity, we have a dry roast, we have
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we salted it, we marked it and then we
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stick it on a tray that I like to raise
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from the bottom of the tray so that the air
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can circulate so you can use a little
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rack and it’s a secret you put it
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in a very gentle oven for about an hour
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and a half to 2 hours and then we launch
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the temperature until it becomes super
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crispy outside, goes dry
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outside mhm our roast has been here for about
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one hour 45 minutes I know what you’re thinking
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you think it doesn’t look like
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Perfect crackle, it’s not supposed to
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yet we have it super dry and the
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inside this pork is fully cooked, i’m
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I’m going to go to the thickest part of
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the pig and we are looking somewhere
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around 50° oh yeah perfect now if you
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I don’t have that, you’ll just do it
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I have to look carefully, you look
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so that the skin looks like this, not crispy
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and it takes about an hour and a half to
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2 hours to get there next time
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The step is that we raise this temperature all
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the way up to 250° but before doing so
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take your roasting rack then pour
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take off some of that grease, go ahead and throw away
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I’ll come back in 20 or 30 hours, you know, sometimes
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there is a smell or sound coming
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it makes you very very happy to listen
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this look at this
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baby that’s what you
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I want yes, check the internal temperature
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so take this thermometer that we are looking for
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for about 60 61 perfect perfect perfect
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very good now I know it’s going to be
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difficult to do but we will let
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he
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rest, it’s time for this magnificent pig
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first remove the string, it’s so crunchy
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and crackling and throwing the string
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by first removing the crackling, then the
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carving becomes much easier, take a nice
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sharp knife, I use my carving knife
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and I just go underneath and then it sort of goes
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lift yourself up like this big fantastic crusty
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shell, you can lift this crackle to you
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I can just cut it into big old pieces
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as I am, I just wanted to let you know
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how crispy it is
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it’s accumulating this crackling catch your
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Roasting fork secure this beautiful
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I think the roast pork is well sliced
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and slim is absolutely perfect it’s
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cooked to the end but it’s
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always good and juicy, it’s not dry
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straight to your plate, now one of the
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reasons not to decide everything
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is it great as rest and this way
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it stays really good and juicy and then
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of course, when you want it, you
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cut it up, maybe you’ll make pork fried rice
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maybe you try it in an omelet or a
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salad, there are so many ways to use it
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done if you want to go to coles.com.au
