Morrisons Pork Skin for Crackling
Process 1
Standard oven cook.
Preheat oven to highest level
Dry off pork skin an deeply score with a sharp knife. Then rub salt deep into the skin, making sure it has a good coating.
The Morrisons skin comes with very little fat, so a little oil on the bottom of the pan.
Roast for 20-30 minutes
This gives an ok result. It misses the gelatinous fatty layer you get when cooked on the meat.
Process 2
Poach and fry
This is almost a pork scratching type of process. Firstly cut the pork skin into strips, then put in a pan of boiling, very salty water, pan for 20 minutes.
Drain then place the strips into a warm oven to dry for 10 minutes.
Heat a pan of oil to 170c then fry off the pieces
This is my favourite. When it comes out of the fryer I dust it with a coating of onion salt
Process 3
Steam and roast
Cut pork into squares, salt and flavour (I used Chinese 5 spice) then steam for 20 minutes.
Place on a pan an roast in oven for 20 minutes.
This is my least favourite, there isn't enough fat to give it the puffiness I wanted
Process 3a
Using vinegar.
After 20 minutes in a hot oven, sprinkle a small amount of cider vinegar over the skin and cook for further 10 minutes.
Out of all the process 3 methods, this is the most successful.
Process 3b
Instead of roasting the skin, shallow fry skin down. Use enough oil to keep skin covered but not floating.
Process 3c
Instead of shallow frying, deep fry until crispy. Allow the skin the curl.
