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My crackle is always soft


Posted anonymously, 24th October 2016


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  • It would be interesting to know how you go?


  • Not a pork crackle fan.


  • No matter what I do to mine, it’s still hit and miss. But I’ve found drying it, oiling and salting it then cooking at oven maximum temp for 20-30 mins then turning down and cooking roast at normal temp seems to work best


  • Dry it off with papertowel, oil, salt and let it cook on high heat!


  • It goes really dry and crispy when you overcook it I believe. I’ve done that before, it was almost like eating a piece of dry cardboard. Still had a great flavour but the texture really dries your mouth out.


  • I tried it once and it was very dry and crispy ; must have been overcooked or something – maybe just try longer in the oven? (have since decided that it isn’t something I should be eating regularly – fat and salt etc. – so haven’t persevered with it)


  • The skin needs to be dry before going in to the oven. A few suggested ways I have tried with success are to tip boiling water on the skin then pat dry with paper towel. another way is to pat dry with paper towel and remove from wrapper and leave in the fridge, uncovered (just loosely wrapped in baking paper) for a few hours before cooking. Score the skin and rub with oil and salt. Cook in very hot oven for first 45min, then reduce temp.


  • I would like to know too. Mines half and half


  • I think its the first half an hour to 45 minutes, have the oven on about 240…. Pretty much when you go to turn it back down again for the remainder of the time, the crackle should be pretty evident and you can begin to get excited hehe. Make sure you oil it and plenty of salt before hand.


  • You need to make sure the skin is really dry before you coat it in salt. Your oven needs to be really high when you put the pork in


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