Tuesday, 23 September 2014

The secret of perfect pork crackling (by a lazy cook)

Nine times out of ten crackling is soggy and inedible. You don't need to pour boiling water over it/rub  in salt/turn heat up, etc.
If you need to score the rind, use a Stanley knife, much easier than a chef's knife.
This is all you do:

1. Cut off the crackling when pork is cooked and standing.
2. Cut/scrape away the whitish fat, so you have crackling less than 1 cm thick.
3. Wrap in a large paper towel. A clean oven is a happy oven (plus paper absorbs fat).
4. Microwave on HIGH (1100 W) for 1-2 minutes.
5. Open paper towel and expose crackling to air. If it isn't crisp enough (you should be able to smash it), repeat Steps 3-5. Try only 60 seconds on HIGH for smaller amounts.

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