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What's the best way to cook pork cracklings?
Posted on 8/28/20 at 8:03 am
Posted on 8/28/20 at 8:03 am
this guy tries out a 4 different methods, and the all really look good.
oven
deep fried
dehydrated
chinese
they all had a crunchy skin, and i believe that's what makes a pork crackling.
here's the video.
LINK
oven
deep fried
dehydrated
chinese
they all had a crunchy skin, and i believe that's what makes a pork crackling.
here's the video.
LINK
4
Posted on 8/28/20 at 8:04 am to finchmeister08
Double fried
Posted on 8/28/20 at 10:14 am to finchmeister08
Double fried in lard
Posted on 8/28/20 at 10:21 am to finchmeister08
Fry on lower heat until fat renders.
Remove from fryer
Increase temp to +400
Fry again until skin pops.
Remove from fryer
Increase temp to +400
Fry again until skin pops.
Posted on 8/28/20 at 10:32 am to finchmeister08
Fried hands down.
Pro tip: when I cook my cracklins I fry low ~290 for about an hour before I take them out and then crank the heat up to
fry hot.
I find when people don't do this they end up with some very hard, hurt your teeth, cracklins.
Pro tip: when I cook my cracklins I fry low ~290 for about an hour before I take them out and then crank the heat up to
fry hot.
I find when people don't do this they end up with some very hard, hurt your teeth, cracklins.
Posted on 8/28/20 at 10:51 am to Tadey
We cook low and slow the first cook until most of the bubbles are gone and they start to float. Take them out and let them cool.
Then grease to 410-420 and repop in small batches.
Then grease to 410-420 and repop in small batches.
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