Pork Scratching

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Kitty58

Pork Scratching

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07-04-08 19:03

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On Sunday I am having my first go at cooking a joint of pork. Any ideas as to how I get really crunchy 'scrtatching? As much as I love cooking and do alot I don't often do roasts.

Mrs Muggleton

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05-07-07 20:07

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You need to slice the rind and rub oil and salt into it Kitty

Plot 52

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07-04-08 19:25

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Hi Kitty Scissors here in disguise. Cracling is compulsory in this house and the boys always fight over it. I only put salt on the skin ensure the skin is dry and has been scored well and then put it in a hot oven (no foil) over 200degrees c for 20 mins. This has few failures for me.

Dot2

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08-04-08 17:11

I always brush mine lightly with oil then loads of salt rub into it. M.mmm best part of the pork.

Kitty58

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10-04-08 16:24

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I only put salt on the skin ensure the skin is dry and has been scored well and then put it in a hot oven (no foil) over 200degrees c for 20 mins. This has few failures for me.

Is that 20 min a pound? I can't remember even cooking a whole chicken and as you see I got the name wrong I did mean crackling

Mrs Muggleton

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10-04-08 17:09

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I do pork and chicken for 25 mins a 1lb plus 25 minutes. Beef I do for 20 mins per 1lb / 500g.

We shall have pork on Sunday as there's a huge bit in the freezer - too much for the 4 of us so will have to invite friends round to share. I love the crackling too.

Plot 52

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10-04-08 18:31

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Hi Kitty Scissors here that 20 mins before you start the timing per pound. I do pork at190 and 35 mins per pound for a leg joint.
Will be doing a pot roast on Sunday as not sure what time Plot and Andy will get back fron the rugby tour

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