A classic roast pork joint covered in delicious crackling is perfect for Sunday lunch with the family. However, creating a crispy crackling on a pork joint can be tricky, especially when you're trying to juggle cooking gravy, roast potatoes and all the trimmings. Chef Kate Austen, who has worked in multiple Michelin-star kitchens across Europe and is now the host of Asda ’s Culinary Concierge service, has shared her trick for creating the "ultimate" pork crackling.
Kate said to get the best pork crackling, the "secret" is to first salt the pork for 20 to 30 minutes to "draw some of the excess water out". It's best to salt the pork twice the amount you would normally salt vegetables or potatoes. Once the salt has been on the pork for 20 to 30 minutes, bring a large pan of water to the boil and put the joint in it for five minutes to simmer.
Next, strain the pork and pat it dry before placing it in the oven at 220C for 25 minutes. Reduce the temperature in the oven to 160C for the remaining cooking time. It comes as new research from Asda has revealed that Britons avoid experimenting with ingredients like meat and fish as they are worried they will ruin them.
One in seven Britons (14 percent) said they would never attempt to cook steak at home. Meanwhile, 18 percent admitted to chucking out a joint of meat in the bin due to cooking it incorrectly. Kate also shared that most people have been cooking sausages incorrectly.
Sausages can be fried, grilled, oven-cooked or put in a .