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24th December 2021, 01:33 AM
#941
Breadmaker Shaker
Originally Posted by
mudski
How hot is really hot? 200? 230?
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Like I said exact temps from those more in the know. I dunno maybe 220 for the crackle then back to 180 for the cook?
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mudski (24th December 2021)
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24th December 2021 01:33 AM
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24th December 2021, 01:39 AM
#942
Legendary
Originally Posted by
mudski
So we have the job of doing a pork roast with crackling on Christmas Day. Never done one before. Ever.
Any tips to get the crackling right?
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Are you doing it on a rotisserie or in a baking dish? I like the dish for more favour and a moist meat or the rotisserie for a more even crackle.
Get the oven hot 230-250 while this is happening have the roast out of the fridge and up to room temperature. The skin should have cuts in it already, rub the skin with oil and heaps of course sea salt don't be shy. Cook for about 40 minutes or until the skin blisters. I've sometimes taken off the skin at this point and reduce heat to around 180 for about an hour (depending on the size of your pork) and then crank it up to that 240 odd for about 5-10 minutes with the skin back in and while the meat resting.
You probably will get some rubber tasting bits and some really good crackle, but hey who doesn't like some nice moist pork..
If you haven't got the pork yet, you could try this.
https://www.taste.com.au/recipes/cri...c-450272b40586
I've done it and it's easy and good.
Good luck with it..
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Last edited by jay see; 24th December 2021 at 01:43 AM.
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mudski (24th December 2021)
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24th December 2021, 07:55 AM
#943
Originally Posted by
jay see
Are you doing it on a rotisserie or in a baking dish? I like the dish for more favour and a moist meat or the rotisserie for a more even crackle.
Get the oven hot 230-250 while this is happening have the roast out of the fridge and up to room temperature. The skin should have cuts in it already, rub the skin with oil and heaps of course sea salt don't be shy. Cook for about 40 minutes or until the skin blisters. I've sometimes taken off the skin at this point and reduce heat to around 180 for about an hour (depending on the size of your pork) and then crank it up to that 240 odd for about 5-10 minutes with the skin back in and while the meat resting.
You probably will get some rubber tasting bits and some really good crackle, but hey who doesn't like some nice moist pork..
If you haven't got the pork yet, you could try this.
https://www.taste.com.au/recipes/cri...c-450272b40586
I've done it and it's easy and good.
Good luck with it..
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Thanks mate. We'll be doing it in a dish. I have the conventional oven and also a steam oven, which is good for roasts but it may prevent the crackling from doing its thing.
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26th December 2021, 09:51 PM
#944
Legendary
Originally Posted by
mudski
Thanks mate. We'll be doing it in a dish. I have the conventional oven and also a steam oven, which is good for roasts but it may prevent the crackling from doing its thing.
C'mon mate, how did it come out..
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mudski (26th December 2021)
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26th December 2021, 10:21 PM
#945
Originally Posted by
jay see
C'mon mate, how did it come out..
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Came out pretty good thank you. Unfortunately the crackle was over done. I wasn’t keeping a close watch and was a little too late when I saw it.
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jay see (26th December 2021)
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27th December 2021, 12:14 AM
#946
Legendary
12/97 GEE YOU
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mudski (27th December 2021)
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28th December 2021, 09:21 AM
#947
Originally Posted by
jay see
Too many
Oh well you know for next time.
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Lol no. I cooked it Christmas morning. I just wasn’t paying attention more to the fact.
This new fancy oven we have, it’s got a pork roast cooking function. All we do is set the cooking temp per kg on the oven, put the temp probe in the meat and plug that into the oven and leave it. It cooks at a high temp for 20 minutes then auto resets the temp down to a cooking temp and turns off when the temp probe gets to 75c.
The meat came out great but I should have removed the crackling as you suggested.
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31st December 2021, 12:11 AM
#948
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31st December 2021, 11:32 AM
#949
Originally Posted by
MB
A bit bland was it? Did you cook anything else to go with it?
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7th January 2022, 03:55 PM
#950
Legendary
Biggest piece of meat that I've smoked 3kg. Been at the stall stage for nearly 2 hours.
Amazing how much it has shrunk.
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