The Perfect Crackling

One wouldn’t think that roasts would be popular in summer especially for meals on the run. But that is the speciality at Village Fair Carvery and customers are voting with their tastebuds,
snapping up the delicious beef, pork and lamb roast lunches on offer.

It is the roast pork rolls and sandwiches, though, that really whet the appetite with shoppers and workers at the centre lining up for the tasty morsels.

It is a classic mix, says owner Sandy Nguyen, the melt-in-your-mouth pork combined with gravy and apple sauce in a fresh crunchy roll. A perfect piece of crackling completing the delight.

Now, I don’t know about you but I find crackling a delicious thing to eat but a not so easy thing to make at home.

Just how do those chefs get it so right?

The experts say it is important to start with the right cut of meat and suggest pork shoulder or pork belly.

Get your butcher to score the pork fat in parallel lines 1cm apart or do it yourself at home taking care not to cut through the meat.

One of the most important steps is to dry the piece of pork and skin well before roasting. Start the day before by patting down the skin with kitchen paper to remove the excess moisture.

Rub salt into the slits and leave in the fridge overnight.

The next day rub off the excess moisture again with kitchen towel and a mix of olive oil with either vinegar or lemon juice.

Blast in a very hot oven (220-230C) for 30 minutes then lower heat and slow cook.

If the crackling doesn’t look crunchy enough after the cooking time, remove the skin and place it skin-side up under the grill.

Well, I am off to try that.

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