14 September 2018
Steps to getting Crispy Crackling
- Score the skin all over.
- Pour boiling water into the scored cracks. This opens the scores more and helps with the crackling process. Sprinkle the skin all over with salt.
- Always begin at 200°C/425°F/Gas mark 6 for 15 minutes then reduce to 160ºC/325ºF/gas 3. This ensures not only the crackling is crispy but the pork is cooked through and is moist and succulent.
- Once the meat is cooked remove it from the oven. Increase the oven temperature to 200°C/425°F/Gas mark 6. Take the skin of and chop it into small pieces before placing on a tray. Cook until nice and crisp.
The Perfect Roasties
- Choose the right potato: roaster potato or Maris Piper’s are best as they hold their shape better went cooked and have a floury texture that gives you a crispy exterior and a lovely light fluffy inside.
- Parboil first: boiling your potatoes for a short time before roasting you have a better chance of achieving that lovely crispness on the outside.
- Never leave in water: ensure to drain the water staright away, then throw back into the pot and shake to roughen the surface.
- Extra crispiness: pour hot Goose Fat over the potatoes in the pot and shake to ensure they are covered evenly. Sprinkle with Semolina or polenta for extra crispiness.
- Oven temperature: make sure your over at at 200°C/425°F/Gas mark 6 and cook for 40-50 minutes.
Gravy with a Twist
- To enrich your gravy you can add butter, wine, port, sherry or brandy.
- To give different meats their own special gravy flavour...
- Add a spoonful of mint sauce and or red currant jelly for lamb.
- Add creamed horseradish or mustard for roast beef.
- Add apple sauce or mustard with half and half cider and a stock cube or flavour pots for roast pork.