28 May Brackenwood Hogroast guide to cooking great crackling
At Brackenwood Hogroasts we are often asked how to achieve the best cracking, its something I never realised so many people struggle with so I’ve put some handy tips for you below.
- Pat you pig with kitchen roll or even dry it with a blow torch if you have one handy (this will also get rid of any hairs that may have been missed)
- Make sure the fat is well scored. You can asked your butcher to do this or if you want to do it yourself then I use a Stanley knife and score about 10 – 15mm apart across the pork just into the fat and not the meat. Be careful not to cross the lines if you are using a spit as they small squares can drop off.
- Place in the centre of your oven preheated to 200 degree Celsius and cook for 10 minutes. Remove from the oven and sprinkle over with sea salt. This will stop you having to add any addition oil to the joint at the start of cooking. Reduce the oven temp to 180degrees and cook for 40mins per kilo. If you have a meat thermometer you need to achieve around 72 degrees for a medium finish or 80 for well done.
Tip: If the meat is ready and you still don’t have crackling, don’t leave the pork in the oven. You will simply end up with dry pork. Take the pork out and with a sharp knife, carefully run the knife around between the top of the meat and the underside of the crackling to remove the crackling from the pork. Place the crackling on an ovenproof tray and place back in the oven (uncovered) until you’re happy with the crackling.