Best & proven way to remedy that is to remove the whole crackle from the meat.
Place it on a plate & put a few sheets of paper towel over it.
Put it in a microwave oven for 2 minutes then let it rest.
The crackle will spit & make crackling noises while cooking but the paper towel helps keep the oven clean.
If it's not beautiful & crisp after 2 minutes repeat the process. It's important to let it rest for a minute or so as when it cools down a little it becomes crackly.
We've been doing this for many years & it works extremely well. It can also be used on the crackle part of Pork chops. Enjoy!
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Get the pork from a butcher, not shrink sealed from supermarket. Leave in fridge over night, uncovered. Bring to room temp next day and rub salt into well cut skin, for a treat I also rub some garlic salt in. Heat oven, in my case BabyQ to around 250-300c, cook for 30mins then turn down to around 180c until cooked. Yummo crackle.
Shrink sealed tends to make skin too moist.
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We rub salt then a little olive oil on ours Doug. It doesn't always crackle up even though the pork itself is cooked to perfection.
This method produces pork crackling that's a bit like the stuff you buy in a packet of '' Porky Bits'' snack food or the like.
Neil & Lynne, size , setting or wattage of you microwave doesn't really matter for this method. It could take up to 3x2minutes to get it to perfection.
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Cheers Keith & Judy
Don't take life too seriously, it never ends well.
Trip Reports posted on feathersandphotos.com.au Go to Forums then Trip Reports.
I cook mine in the turbo oven on high for about 40 minutes then lower it right down to cook the meat, never misses..............add salt and a little bit of olive oil.
Get the pork from a butcher, not shrink sealed from supermarket. Leave in fridge over night, uncovered. Bring to room temp next day and rub salt into well cut skin, for a treat I also rub some garlic salt in. Heat oven, in my case BabyQ to around 250-300c, cook for 30mins then turn down to around 180c until cooked. Yummo crackle.
Shrink sealed tends to make skin too moist.
My better half uses a similar method Doug, learned the skill from her mother, never had a failure, I would back her roast pork with crackling against all comers.
Hi there yes crackling can be fun I thing I do is leave it in the fridge overnight and the before cooking I put deeper cuts in the skin rub salt in the cuts ,and then get my wifes hair dryer and thoroughly dry the skin and a little olive oil and sit back and enjoy crisp crackling,Yum
