AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Reply #20 - Mar 14^th, 2009 at 6:50am

maloney Offline
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Try sprinkling fennel seeds over the crackle after you salt it, just before you cook it. I also pour boiling water over my crackle and it makes a huge difference, can't remember who told me about the fennel seeds but its really nice.

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Reply #21 - Mar 14^th, 2009 at 4:43pm

VicStar Offline
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Mackerel Whisperer wrote on Mar 13^th, 2009 at 10:54pm:

The last hour I cranked the top heat up to 18 (or so) on top and threw about 4 or 5 fresh beads under.

Aha. I think this might be your secret. I was always told to put the pork into a very hot oven for the first half hour then drop the temp down for the remainder of the cooking process. But I think your method makes more sense. It would certainly be a better way to crisp up the crackling.

My life is a performance for which I was never given the chance to rehearse.

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Reply #22 - Apr 14^th, 2009 at 7:27pm

Saltbush Bill Offline
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Had to have a go at the hot water crackle thing. Have never tried roasting pork in a camp oven before so took it steady on the heat.
the roast looked to be cooked after about 2 1/2 hours.....but little sign of crackling.......bit the bullet and fired up some more heat beads ,piled them on top.....really piled them on.
Within a few mins things started happening......lots of spluttering and popping inside oven.....and whisps of of smoke Sad

......had a quick look took a few beads off and let it keep popping and spluttering...minus the smoke for about 15mins.
The end result was pretty damn good according to the crackle lovers in the household. Im convinced its the way to go

pork_crackle.jpg (93 KB | )

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Reply #23 - Apr 14^th, 2009 at 7:58pm

Kez Offline
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maloney wrote on Mar 14^th, 2009 at 6:50am:

Try sprinkling fennel seeds over the crackle after you salt it, just before you cook it.

Yummmm...that sounds great....will be sure to try that next time we cook roast pork!!!! Smiley

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Reply #24 - Apr 15^th, 2009 at 6:48am

Cactus Offline
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Thanks for the tip Rory, looks to be spot on.
I have had trouble in the past with crackling cooked in the CO its tends not to be as crisp as it should be. Lay the heat on last and not at the beginning.
Muzz

Have Camp Oven will travel

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Reply #25 - Apr 15^th, 2009 at 7:07am

Carolyn™ Offline
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I never have a problem with the crackling in the home oven, by heating it full bore first till it starts to blister and then turn it down to cook gently.

Someone in here had put the idea of pouring boiling water over the skin first and I tried that on the weekend. I then rubbed oil and herbs on it and did my usual full heat till it starts to blister routine and it was simply the best crackling I have ever done. Cant see why it wouldnt work in the CO exactly the same.

I would be more worried about drying it out by doing it last whereas doing it first its simply searing the meat.

The biggest problem is that I shouldnt eat it and every last morsel was devoured. It was a very good leg of pork. I cut it all up and it stayed moist and tender for three days.

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Reply #26 - Apr 15^th, 2009 at 8:11am

Kez Offline
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Carolyn™ wrote on Apr 15^th, 2009 at 7:07am:

The biggest problem is that I shouldnt eat it and every last morsel was devoured.

MMMMMM ......I know what you mean Carolyn..... we probably shouldnt cook it.......as I cant leave it alone untill its all gone Cry

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Reply #27 - Apr 16^th, 2009 at 3:16pm

BillyBushCook Offline
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Rastas000 wrote on Mar 12^th, 2009 at 2:48pm:

I have heard various stories about scalding the rind.... Over the years I had heard more debunking it that supporting it...

I think it is time to put on the MYTHBUSTERS hat and test.

I am going to gey a roll of pork, divide it in half and scald one and not scald the other.. ( I will leave it in the fridge to dry out tho) Salt the same way and cook....

Hopefully photos will appear in the next day or so...

Personally, I am hoping it will be true.. (It makes sense if you think how the skin on Peking Duck is prepared..)

Did you have any luck with this experiment Rastas??

Mick.

Live while your'e alive, you can sleep when your'e dead.

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Reply #28 - May 18^th, 2009 at 8:14pm

sooty Offline
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Did a small pork with veg and gravy yesterday, used the boiling water but crackle was not the best
otherwise delicious.
Soot

fishen_09_026__Small_.jpg (56 KB | )

fishen_09_029__Small_.jpg (50 KB | )

fishen_09_028__Small_.jpg (47 KB | )

I started out with nothing and still have most of it

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Reply #29 - May 18^th, 2009 at 8:36pm

skiproosel Offline
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That looks great Soot the veggies (my favourite) are A1.

regards Skip

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