There are times when you’re just too busy to have enough crackling to go round at an event that you are selling your delicious hog roasts at. But fear not, we’ve got the perfect way for you to have some as a backup. Not only this, you’ll also be offering your customers the best crackling they’ve ever tasted!
We’re looking for the crackling to golden brown in colour, and as far as texture is concerned, well there’s only one answer there… crispy, of course!
So you want to know how to get the most amazing crackling that your customers have ever tasted before? We’ve got the answer, and it’s right here:
You need to kick things off by scoring the skin. Take your time and cut some nice parallel lines roughly a centimetre apart from the next.
Don’t forget to have a really sharp knife to hand when you carry this out or you won’t break the skin, or score it right which will result in the task becoming very tough. Not what you want! Alternatively, you can opt to use a Stanley blade which serves as the ideal tool, but please do take caution when using these blades or you’ll end up being scored yourself.
Why do we score I hear you ask? Well, it’s quite simple. By scoring it assists in releasing the fat under the skin, which results in the fat becoming crispy as it’s roasted.
There’s a top tip that, if you adhere to, can be the difference between good and amazing crackling. You’ll need to place the pork in a cold pan on top of the stove, with the skin-side down. You’ll also want to splash some olive oil in there too and gently allow it to heat for roughly 5 to 10 minutes, allowing the fat to start coming out.
There’s a very good reason why you need to put the pork in a pan that’s cold and not hot, and that’s because if you put the pork in a hot pan as opposed to a cold one, the skin will quickly scorch and ruin the crackling that you were so looking forward to sharing with your drooling customers!
Now that you’ve allowed the skin to have browned and that some heat has been permitted into the pork, you will have to take the next step, which is to move the meat from pan to oven.
There are many different opinions and views on this, but we’d advise roasting the pork at 160˚C if you have the perfect crackling in mind. By giving the leeway of slow cooking and showing some patience it gives the fat plenty of time to get nice and golden brown, oh and oh so crispy too! Tell us that doesn’t sound like a great idea?
If you are looking at the best hog roast machines for sale so that you too can offer meat and crackling that will leave people wowed, then why not take a look at our range of equipment?