A pork crackling tip microwave rescue hack

In this video I demonstrate a microwave pork crackling rescue hack. After 1 to 2 minutes in the microwave, this pork crackling rescue technique will revive poor pork crackling, it works for me 99 % of the time. This pork crackling tutorial involves the use of a microwave oven, follow my instructions carefully to avoid a mess in the microwave. Microwave pork crackling is so easy and reliable. Microwave crackling is a wonderful backup if your pork roast fails to produce crispy crackling, try it.
Here are some time stamps for this video:-
00:00 Beginning
00:52 Preparing the pork roast and pork rind for the oven
02:00 Oven settings and temperature for pork roast
02:11 checking if the pork roast is cooked and if the crackling is crispy
03:06 Pork crackling microwave rescue hack
04:53 Crispy pork crackling done in the microwave in under 2 minutes
05:52 Taste testing microwave pork crackling
06:11 Best way to cook pork crackling in the oven
07:01 Thanks for watching, comments welcome, please like and subscribe

[megangoss]

Just tried this and it worked a treat!!! Honestly my crackling never works!! Very happy to have found this hack 😁

[aidanpoulter]

I can't say I've perfected it but I love using a blow torch in the kitchen to finish roasts, birds and crackling though I'm still learning. It's so fun. Often used in sous vide cooking. Take care

[judithmarshall]

I have reasonably good luck with my crispy crackling on pork by starting off properly preparing pork. First remove that mesh thing and use a sharp blade (knife or kitchen only box cutter/stanley knife to cut through rind but not the meat. Rub in cooking oil of choice (I use Rice Bran oil but reg olive oil sounds okay) rub in the salt so it goes all over rind, especially in the cuts. Start oven at closer to 215 degrees celsius for 30 minutes and then reduce heat to 180 and cook the rest of the time required by the size of your roast. 10 minutes before end of cook time check and if not crackled enough turn oven to grill mode (still at 180 degrees). Then if roast is ready remove from oven and crackling should be perfect or close. If crackling isn't quite there remove from roast. I return crackling to oven under grill for another 5 to 15 minutes, checking every 5 minutes... or you could try putting paper towel wrapped plate of crackling in microwave oven at about 70 percent power for 30 seconds. Pull out, will crisp up even more once cooled.

[tanyamiller]

My goodness, you're making me hungry!!

[beserkerknight]

This is how to make the best crackling of your life. If you buy good quality pork from a butcher the pork skin is dry and should have a dark appearance, and is dry to touch. Skin like this will crackle without much effort, always use a low sided tray to roast your pork, the sides of a high baking tray will block IR, of course fan forced is good. Turn your oven as hot as it will go, have the rack set up so the pork will sit in the hottest part of the oven. Pre heat and put in your pork. The crackling will form in the first 30 mins to 1 hour, check the pork every 10 mins when most of it has formed check every 5 mins, when you think your crackling is fully formed turn the oven down to 180-200Celsius and finish off the cooking. The fat will render away from the crackle in this time. When the meat is cooked to your liking, you should be able to tap the crackle and get a hollow sound. IMPORTANT NOTES FOR COOKING, To prevent burning at the high temp crackle forming stage, you can pour water intermittently into the roasting tray, We are trying to make the top of the pork hot without burning the bottom, you can use stock infused with herbs, if you want to make gravy, if you only have a high sided tray you can use a rack to elevate the crackling, or slice some onions or veg and sit the meat on that. I use water. PREPARING THE SKIN, Good dry skin makes crackle, Good pork will have not been vaccum sealed and the skin remains dry from the hanging in the freezer, I cover the skin with a thick layer of cooking salt or table salt, this does two things it flavors the crackle and removes water. Let the salt sit on the skin for an hour to 30 mins, The salt will suck out water. Wipe off the wet salt with paper towels or clean dry tea towels, pat the skin dry. If you have supermarket pork vaccumn sealed I repeat the salt moisture extraction process 2 or 3 times(you can do it more times to be sure), be sure to wipe 99% of the salt off the skin before roasting, you can leave alittle salt stuck on the exposed meat, it will make a nice crust, just gently wipe off excess salt from meat. I wipe the salt off over the sink, it makes quite a mess. PREPPING, If you have the fridge room, do the salt dry process the day before and leave the meat uncovered in the fridge overnight. The cold dry fridge air will dry the skin out more ensure the crackle forms. Buy heaps of cooking salt- its cheap, I think I have dry salted a cheap piece of pork 5 times before and I still made decent crackle. SALT note if though you can't see any salt on the skin don't be be fooled the salt flavour has penetrated the skin, you will taste it. Be sure to Wipe as much salt off the skin before you put in oven or it will be too salty. You can marinate the exposed pork meat with what ever, as long as the pork skin is dry it will crackle.

[bba]

When I become Prime Minister I will be nominating you for inclusion on the new years honors list for services to humanity.