True cheapskates tend to cook rather than eating out for obvious reasons.
And one of the cheapest cuts of meat is Pork Belly, which also happens to be extremely tasty due to the high fat content which tenderises the meat.
Chef Knife
Another popular feature of Belly Pork is the skin, which when done correctly becomes a delicious crunchy treat known as crackling. Unfortunately, good crackling can be hard to make, and can often become so hard that it is virtually impossible to cut with a knife.
Perfecting crackling is not a straightforward process, as each cut of meat is different, and ovens tend to behave differently. Good chefs know how their ovens behave and adjust accordingly. And the greatest chefs cook using solid techniques based on solid theories, rather the religiously following recipes.
So in order to help myself and others perfect belly pork crackling, I've compiled a list of crackling tips that I've gathered from various places. If you follow a belly pork recipe but the crackling doesn't quite come out right, please try some of these tips, and let me know how they work for you.
Score the skin into squares of width 1cm. But don't cut down to the skin. Alternatively, use a short sharp knife (such as Stanley knife) and just scratch the surface all over. Rub lots of salt into the skin, especially the cracks. Prepare the pork the day before you cook it, and dry it out uncovered on the top shelf of your fridge. Rub vinegar into the skin before you place it into the oven. Then at and dry it with kitchen towel (this might be more suitable for Chinese roast pork recipes, rather than western recipes). When you first place the pork in the oven, make sure the oven is as hot as you can get it, and turn the heat down after 20-30 minutes. Place the pork on the top shelf where the oven is hottest. Place the pork on an oven grill tray above some water, to prevent the skin from drying out.
Click for larger image and other views
Wusthof Classic 8-Inch Cook's Knife Feature
- Heavy 8-inch blade superior for chopping and other cutting tasks
- Forged high-carbon stainless steel blade, hand-honed for razor-like sharpness
- Traditional-style composition handle is triple-riveted for strength and permanence
- Dishwasher safe
- Lifetime guarantee
Wusthof Classic 8-Inch Cook's Knife Overview
This knife is produced by one of the most respected cutlery manufacturers in the world. Made of high carbon stainless-steel, it will not stain, pit or rust and will hold its edge. The metal used to construct the blade extends to the back of the handle which gives the knife perfect balance. The bolster which is the point that rests between your fingers and the blade is smooth and comfortable which makes this knife a pleasure to use when dicing, slicing and mincing. Wusthof's newest state of the art technology incorporates a new computer controlled method for putting the edge on Classic knives. This technology allows for an exacting edge from the tip of the knife down to the heel of the knife. With this newer precision, the knives are made sharper to 14 degrees per side for a total of 28 degrees. The knives are now sharper and this refinement increases the sharpness retention because exacting angles and edges last longer than edges sharpened by hand. The result is a knife that is 30% sharper and the ICP (Initial Cutting Performance) lasts twice as long..SAVE NOW on the special offers below!
Available In Stock. |
| This Wusthof Classic 8-Inch Cook's Knife ships for FREE with Super Saver Shipping. |
Price : Click to Check Update Prices Please. |
