Print PDF
Favorite
Email
Step 5Score the Hog for the best Crackling in the World
Crackling is a bit of a British thing and if you get it right, you will make friends for life.
Get that sharp carving knife out now and score 1/4-inch deep scores all over the hog. The cuts should be about a 1/4-inch apart and definitely no further than a 1/2-inch apart or you will have leathery crackling. Also, keep the cuts parallel so that the skin does not peel off. Do not be tempted by doing a criss-cross like on a sunday roast - the crackling will drop off into the grease pool and will become inedible.
Make sure you cut deep enough through the skin and hit the fat layer underneath - you will see and taste in the end why this is so important!
Get that sharp carving knife out now and score 1/4-inch deep scores all over the hog. The cuts should be about a 1/4-inch apart and definitely no further than a 1/2-inch apart or you will have leathery crackling. Also, keep the cuts parallel so that the skin does not peel off. Do not be tempted by doing a criss-cross like on a sunday roast - the crackling will drop off into the grease pool and will become inedible.
Make sure you cut deep enough through the skin and hit the fat layer underneath - you will see and taste in the end why this is so important!
| « Previous Step | Download PDFView All Steps | Next Step » |
 |
Add Comment
|
