23 Apr '12, 7am

Fresh! : Easy Roast Crackling Pork

Fresh! : Easy Roast Crackling Pork

In life, scoring is essential to success, more so in Roast Pork. The scoring is to allow the rendered “white fat” to flow out. You must cut the ends of the skin to allow the flow to drip onto the tray. For a juicy roast pork, you should brine the pork the day before but remember to wipe dry the skin. Test the doneness of the pork using a temperature probe or a fork (juices should run clear). For the final 260-275° C “crackling up”, monitor the crackling at all times to prevent burning. Under no circumstances should any liquid touch the skin at all times; it will kill the crackling. Resist the urge to “baste the pork” with the drippings; it will kill the crackling and give you a hard chewy rind. Remove the pork when you’re satisfied with the crackling. Be careful of spitting when the oil comes in contact with the cooler air when you open the oven door. The pork drippings ca...

Full article: http://food.recentrunes.com/?p=9952

Tweets

KY eats – Peng Heong Hakka Paikut, the best pork ribs in Klang (#travel)

KY eats – Peng Heong Hakka Paikut, the best por...

kyspeaks.com 23 Apr '12, 4am

KY eats – Peng Heong Hakka Paikut, the best pork ribs in Klang Klang is of course, most famous as the epicenter of bak kut...