Voice of Reason
New member
I'm cooking roast pork tonight, and in the past i have tried a few different things- mostly turning up the oven REALLY high until it's 240-260 degrees Celsius, putting the pork in for 20 or so minutes, and then turning it down to 180 until its finished cooking, but I just cannot get really crunchy crackling..
Any suggestions?
(oh yes, i rub it generously with oil and salt too)
in addition, its actually already in the oven, i forgot to score it (mostly because its wrapped in string and therefore impossible to cut without cutting the string)
Any suggestions?
(oh yes, i rub it generously with oil and salt too)
in addition, its actually already in the oven, i forgot to score it (mostly because its wrapped in string and therefore impossible to cut without cutting the string)