My first attempt at low and slow traditional Danish Christmas pork roast. The crackling (is that the word?) did not come out right…
Advice?
by Adept-Ad-7874
20 Comments
UnoDei
It’s because is not Christmas yet
Disastrous-Newt-3254
How did you do it? I will cook it, let it rest a bit. While its resting i heat up oil. Score the fat a bit. Once the oil is hot, pour it over the fat. Obviously tray over something to catch the hot oil.
MagazineDelicious151
Looks good.
TriplH
Try salting the top and let it sit in the fridge uncovered the night before.
PhotographFinancial8
Salt it and let it sit ~24 hours for sure, also might have better luck with a reverse sear than constant low and slow the whole time
Darth_Redding
Well, it looks delicious for what that’s worth!
BurnedUp11
Still looks 🔥
Grumpy0167
Looks good and tasty!!
TrainingMarsupial521
Looks like it needed more rest
AndyInfinite
I’m Danish, and I think you did a great job 🇩🇰🐖🙌
Adept-Ad-7874
72c I think. And then I had to burn in a real oven in an attempt to make the skin pop
Tough-Tomatillo-1904
Someone correct me if I’m wrong, but I’ve heard that baking powder would help with the crispiness of the cracklin’
One_Pomegranate3511
Is this a pork belly? Make sure to get one with a thick layer of fat on it.
Poke lots of small holes into the fat cap, coat with vinegar and put it in the fridge overnight uncovered.
Next day, pat dry and salt the fat cap use a lot of salt and make sure all the fat is covered now put this in the fridge again for a day uncovered
Indirectly cook the pork belly low & slow at 100 degrees celcius to 92 degrees internal.
Put the pork belly into an oven at 220 degrees and let it crisp up. Put the oven on max temperature if it isn’t doing much crisping
[deleted]
[deleted]
Wolkvar
The oven seems to have been a tad too hot
whiskeyphile
It’s only “crackling” if it’s the skin, not just the fat cap. (edit – it’s hard to tell if this is real crackling or just burnt fat cap. I’m saying I don’t know from the photo, but I’m telling you the definition, just in case it didn’t read like I intended).
Still looks decent to me…
Maleficent-Bit1995
Hey mate. Former chef that cooked these for functions all the damn time. Here’s what we did. With ur knife scrape off and extra material from the skin. Then score the skin, only cut deep enough to go though the skin into the fat. Do not cut down into the meat. That way the fat will render and fry the skin but if u cut deeper into the meat steam will come out and hinder the crispness. Next salt and olive oils the skin. Don’t be afraid to use a lot more salt than u think u need. Next leave in fridge over night uncovered to dry the skin a bit. Heat ur oven to 160c and slow roast. A slow gentle roast will ensure the meat is tender . And place the pork on a lower level. Once u believe it’s nearly done turn the heat up to 240-250c and watch it crisp up should be 10 min or so. U need to keep an eye on it at this stage as every oven is different
Adept-Ad-7874
Thanks!
YT_Milo_Sidequests
Here’s something I learned from a Chinese chef. When you initially put it in low and slow, brush on a layer of vinegar on the skin. That step helps dry it out more during the cooking process. Before you turn up the heat to crisp the skin, brush on a layer of oil. I’ve done this multiple times and each time the skin comes out nice and crispy.
20 Comments
It’s because is not Christmas yet
How did you do it? I will cook it, let it rest a bit. While its resting i heat up oil. Score the fat a bit. Once the oil is hot, pour it over the fat. Obviously tray over something to catch the hot oil.
Looks good.
Try salting the top and let it sit in the fridge uncovered the night before.
Salt it and let it sit ~24 hours for sure, also might have better luck with a reverse sear than constant low and slow the whole time
Well, it looks delicious for what that’s worth!
Still looks 🔥
Looks good and tasty!!
Looks like it needed more rest
I’m Danish, and I think you did a great job 🇩🇰🐖🙌
72c I think. And then I had to burn in a real oven in an attempt to make the skin pop
Someone correct me if I’m wrong, but I’ve heard that baking powder would help with the crispiness of the cracklin’
Is this a pork belly? Make sure to get one with a thick layer of fat on it.
Poke lots of small holes into the fat cap, coat with vinegar and put it in the fridge overnight uncovered.
Next day, pat dry and salt the fat cap use a lot of salt and make sure all the fat is covered now put this in the fridge again for a day uncovered
Indirectly cook the pork belly low & slow at 100 degrees celcius to 92 degrees internal.
Put the pork belly into an oven at 220 degrees and let it crisp up. Put the oven on max temperature if it isn’t doing much crisping
[deleted]
The oven seems to have been a tad too hot
It’s only “crackling” if it’s the skin, not just the fat cap. (edit – it’s hard to tell if this is real crackling or just burnt fat cap. I’m saying I don’t know from the photo, but I’m telling you the definition, just in case it didn’t read like I intended).
Still looks decent to me…
Hey mate. Former chef that cooked these for functions all the damn time. Here’s what we did. With ur knife scrape off and extra material from the skin. Then score the skin, only cut deep enough to go though the skin into the fat. Do not cut down into the meat. That way the fat will render and fry the skin but if u cut deeper into the meat steam will come out and hinder the crispness. Next salt and olive oils the skin. Don’t be afraid to use a lot more salt than u think u need. Next leave in fridge over night uncovered to dry the skin a bit. Heat ur oven to 160c and slow roast. A slow gentle roast will ensure the meat is tender . And place the pork on a lower level. Once u believe it’s nearly done turn the heat up to 240-250c and watch it crisp up should be 10 min or so. U need to keep an eye on it at this stage as every oven is different
Thanks!
Here’s something I learned from a Chinese chef. When you initially put it in low and slow, brush on a layer of vinegar on the skin. That step helps dry it out more during the cooking process. Before you turn up the heat to crisp the skin, brush on a layer of oil. I’ve done this multiple times and each time the skin comes out nice and crispy.
🤤🤤🤤🤤🤤