Paging the cooks.

Instead of the grill cut it into pieces and put them in with the
roasties, works everytime.
--
Richard

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(SteveH) wrote in :

Agreed.

My mum used to do a lovely stuffed belly of pork. She would buy the joint
on the bone then make a pocket between the bones & the flesh. She then
filled the pocket with homemade sage & onion stuffing.

I can be arsed. I just roast the pork and cook the stuffing separately.

 

Agreed, the pork from Asda & Tesco is often terrible.

Since working in Hereford, I've used Morrisons a few times. They seem to
sell much better quality meat. Cut & packed in the store according to the
label and only from UK sources. The crackling on the pork shoulder I cooked
yesterday was lovely. The only thing I did differently to LN is rub oil
into the skin after the salt. Olive oil seems to work well.

 

Salt, high temp, score with a knife - all of those. When you carve the
piece of meat, remove the skin first, cut away any *really* floppy skin and
then scrape all the fat off the inner surface. Place it on a piece of
kitchen roll (to trap any fat which comes off it), then blast it in the
microwave for 45 seconds whilst you carve. Leave it to cool down a minute
or two then blast it again while you do a bit of dishing up (and maybe a
third time whilst you're serving). Replace the sheet of kitchen roll each
time.

 

Aye, what he said, you can also sprinkle it with a herb/spice of your choice
before sticking it under the grill as I do - just a hint of curry powder and
some crushed nasty heat chillis make the *best* ever crackling.

 

She opens a bag of pork scratchings from behind the bar and warms them
in the microwave. Eddie told me so it must be true.

 

As others have said, I doubt your oven is hot enough.

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That's zactly how I do it, about 1 in 4 it doesn't crackle IYWIM, no
idea quite why.

 

Why would you cut the fat off that's were all the flavour is? ... and 8
rashers jeepers!

--
Steve Parry
BMW R80RS, 03 BMW R1100S Boxercup, 07 K1200GT SE
95 BMW F650, 87 Yamaha FS1, Sukida SK90PY, 91 Kawasaki AR50,
BMW 330Ci
www.gwynfryn.co.uk

 

Finally a thread Des cannot give the Jewish/Isreali advice to

--
Steve Parry
BMW R80RS, 03 BMW R1100S Boxercup, 07 K1200GT SE
95 BMW F650, 87 Yamaha FS1, Sukida SK90PY, 91 Kawasaki AR50,
BMW 330Ci
www.gwynfryn.co.uk

 

Was the stuffing very moist leading to boiling rather than roasting? If
the pork was in supermarket packaging then perhaps just patting it dry
was insufficient to remove moisture - I leave it out at room temperature
for a couple of hours to dry off properly, before scoring and salting.

 

I'll try anything [1]. The only thing I can google up is his recipe for
suckling pig which uses a 180 oven for 12 hours.....

[1]Personally I seldom have a problem with crackling, either with flat
belly or rolled shoulder / hand. The usual things about leaving the meat
uncovered for a long time to dry properly, rubbing with salt etc etc. I
use the HFW method of a blast then turn it down. Never quite seen what
the problem is with yorkshire puddings, either.

--
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Tyger, Tyger Burning Bright (Remove rust to reply)
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Triumph Sprint ST 1050: It's blue, see.
www.cuore-sportivo.co.uk

 

No, but i think you may be onto something there.

Did that.

next time I'll try some of the suggestions and report back.

 

Hmmm, part boiled potatoes roasting in there (which turned out
perfectly, crispy outside and fluffy middle) so you may be onto
something there.

 

Heh.

--
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Aprilia Pegaso 650 IE "The Flying Mythos"
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Seasoning.... not stuffing We had it drummed into us in catering school
never to call it stuffing, reasoning was if you were serving in the
restaurant you would ask a customer "... and would you like seasoning madam"
rather than the more uncouth "and would you like stuffing madam" [1]

[1] can of worms opened

--
Steve Parry
BMW R80RS, 03 BMW R1100S Boxercup, 07 K1200GT SE
95 BMW F650, 87 Yamaha FS1, Sukida SK90PY, 91 Kawasaki AR50,
BMW 330Ci
www.gwynfryn.co.uk

 

I saw this and thought of Des

http://9a4440c5.fb.joyent.us/haggadah/ultraModern2.php

" The Passover Seder, the oldest continuously observed religious
ceremony in the world, tells the story of the Jews' Exodus from Egypt.
Jewish tradition says that people of each generation must imagine that
they personally had departed from Egypt, and the sages say that each
generation must tell the story in its own terms.

The sages probably did not intend this.

Moses is Departing Egypt: A Facebook Haggadah"

 

Cheat. HTH.

--
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Tyger, Tyger Burning Bright (Remove rust to reply)
116 Giulietta 3.0l Sprint 1.7 145 2.0 Cloverleaf 156 V6 2.5 S2
Triumph Sprint ST 1050: It's blue, see.
www.cuore-sportivo.co.uk

 

Steve works for a large retail chain. You probably don't want to know what
they do to the meat...

 

(SteveH) wrote in :

I'm sure the punters will appreciate you dripping snot onto their Easter
roasts