Forum Topic

Good crackling.

After much discussion, our family have decided to have roast pork for our Christmas lunch this year.  Question is, how do we get a really good super crispy crackling? And what accompaniments could we have with the joint? I'm beginning to get excited about Christmas.

Gerry Tan ● 4455d11 Comments

It may be easier to go out for dinner or get a caterer in.

Keith Iddon ● 4453d

Thanks Nigel, shoulder of pork it is.  But what breed of pig should I insist on?  And how old should the pig have been?  And what other items of food should be prepared and cooked with this Christmas roast?

Gerry Tan ● 4453d

Shoulder.Cooked very, very, very slowly. I am talking Gerry of roasting at 140-150 for five hours or more depending on the size of joint. It will fall apart and be the most succulent joint of pork that you have tasted.

Nigel Brooks ● 4454d

Oh no I've read this again before breakfast...

Philippa Bond ● 4454d

Thrown off the scent by an h...

Keith Iddon ● 4454d

Oh Delia! She's my heroine - pity about Norwich City. I recon she's the best TV cook, apart from Nigel Slater.But to return to the original topic - what a champion idea Nigel - roast the crackling separately in a very high temp oven - why didn't I think of that?  What breed and cut of pork would make the best roast?

Gerry Tan ● 4454d

That should read 'Complete Cookery Course'.

Keith Iddon ● 4454d

No h indeed..everyone should own the book Delia Smith's Cookery Course imo. I have used it consistently over the years and you can't go wrong with it.

Keith Iddon ● 4454d

Delia (no 'h') Smith, one time 'queen' of the TV cooks and well-known Norwich City supporter.I actually cheat and cook my cracking separately taking it off when the joint is almost cooked and 'blasting' it in a high oven

Nigel Brooks ● 4454d

Thanks Keith, but who may I enquire is Deliah?

Gerry Tan ● 4455d

Make sure the skin of your joint is as dry as you can get it and do not allow any fat to get on it during cooking. After you have made it as dry as possible take a sharp knife and score the skin making cuts about 1/4 inch wide across the joint,sprinkle with a little salt if you wish then put in a very hot oven for about 15-20 mins to seal the skin. Turn heat down and cook as normal.Mine comes out looking like Deliah's every time!

Keith Iddon ● 4455d