Best & proven way to remedy that is to remove the whole crackle from the meat.
Place it on a plate & put a few sheets of paper towel over it.
Put it in a microwave oven for 2 minutes then let it rest.
The crackle will spit & make crackling noises while cooking but the paper towel helps keep the oven clean.
If it's not beautiful & crisp after 2 minutes repeat the process. It's important to let it rest for a minute or so as when it cools down a little it becomes crackly.
We've been doing this for many years & it works extremely well. It can also be used on the crackle part of Pork chops. Enjoy!
Delta18 said
09:15 AM Dec 30, 2016
I have a butane Blowtorch, I was going to try that on my next crackle failure.
Is the MW on High in your method?
Dougwe said
12:52 PM Dec 30, 2016
Get the pork from a butcher, not shrink sealed from supermarket. Leave in fridge over night, uncovered. Bring to room temp next day and rub salt into well cut skin, for a treat I also rub some garlic salt in. Heat oven, in my case BabyQ to around 250-300c, cook for 30mins then turn down to around 180c until cooked. Yummo crackle.
Shrink sealed tends to make skin too moist.
Desert Dweller said
01:38 PM Dec 30, 2016
We rub salt then a little olive oil on ours Doug. It doesn't always crackle up even though the pork itself is cooked to perfection.
This method produces pork crackling that's a bit like the stuff you buy in a packet of '' Porky Bits'' snack food or the like.
Neil & Lynne, size , setting or wattage of you microwave doesn't really matter for this method. It could take up to 3x2minutes to get it to perfection.
pauline said
07:54 PM Jan 8, 2017
I cook mine in the turbo oven on high for about 40 minutes then lower it right down to cook the meat, never misses..............add salt and a little bit of olive oil.
Delta18 said
08:49 PM Jan 8, 2017
If you have a Weber Q series you will never have a crackle failure again.
Santa said
08:48 AM Jan 9, 2017
Dougwe wrote:
Get the pork from a butcher, not shrink sealed from supermarket. Leave in fridge over night, uncovered. Bring to room temp next day and rub salt into well cut skin, for a treat I also rub some garlic salt in. Heat oven, in my case BabyQ to around 250-300c, cook for 30mins then turn down to around 180c until cooked. Yummo crackle.
Shrink sealed tends to make skin too moist.
My better half uses a similar method Doug, learned the skill from her mother, never had a failure, I would back her roast pork with crackling against all comers.
Dougwe said
06:14 PM Jan 9, 2017
YUM! Looks great Santa. Gee, I am only having sausages and veg tonight. I want roast pork now. Bugga ya
Santa said
06:36 PM Jan 9, 2017
Dougwe wrote:
YUM! Looks great Santa. Gee, I am only having sausages and veg tonight. I want roast pork now. Bugga ya
Sorry mate, gets the juices flowin don't it.
mark and kerry said
09:22 AM Oct 13, 2017
Hi there yes crackling can be fun I thing I do is leave it in the fridge overnight and the before cooking I put deeper cuts in the skin rub salt in the cuts ,and then get my wifes hair dryer and thoroughly dry the skin and a little olive oil and sit back and enjoy crisp crackling,Yum
Best & proven way to remedy that is to remove the whole crackle from the meat.
Place it on a plate & put a few sheets of paper towel over it.
Put it in a microwave oven for 2 minutes then let it rest.
The crackle will spit & make crackling noises while cooking but the paper towel helps keep the oven clean.
If it's not beautiful & crisp after 2 minutes repeat the process. It's important to let it rest for a minute or so as when it cools down a little it becomes crackly.
We've been doing this for many years & it works extremely well. It can also be used on the crackle part of Pork chops. Enjoy!
I have a butane Blowtorch, I was going to try that on my next crackle failure.
Is the MW on High in your method?
Shrink sealed tends to make skin too moist.
This method produces pork crackling that's a bit like the stuff you buy in a packet of '' Porky Bits'' snack food or the like.
Neil & Lynne, size , setting or wattage of you microwave doesn't really matter for this method. It could take up to 3x2minutes to get it to perfection.
If you have a Weber Q series you will never have a crackle failure again.
My better half uses a similar method Doug, learned the skill from her mother, never had a failure, I would back her roast pork with crackling against all comers.
YUM! Looks great Santa. Gee, I am only having sausages and veg tonight. I want roast pork now. Bugga ya
Sorry mate, gets the juices flowin don't it.
Hi there yes crackling can be fun I thing I do is leave it in the fridge overnight and the before cooking I put deeper cuts in the skin rub salt in the cuts ,and then get my wifes hair dryer and thoroughly dry the skin and a little olive oil and sit back and enjoy crisp crackling,Yum