We know how to make the crackling crackly on a roast.
But how to emulate it on a chop or pork steak?
A decent chop this evening, but the skin flabby and uncrisp, a travesty of what could have been.
Have tried a (small) blowlamp, seemed to take ages to do little. How do you crackle the skin of your pork chops?
V8
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Crisping a pork chop.
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- Lemon Half
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- Lemon Slice
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Re: Crisping a pork chop.
Not sure if it works with pork, but for beef/lamb, hold the meat upright on the fatty side in a hot pan with no oil. Let the fat render out, then cook in its own fat. This leaves a crispy rim of fat.
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- Lemon Half
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Re: Crisping a pork chop.
James wrote:Not sure if it works with pork, but for beef/lamb, hold the meat upright on the fatty side in a hot pan with no oil. Let the fat render out, then cook in its own fat. This leaves a crispy rim of fat.
It does work, and this is how I do it when I'm cooking for myself. I'm darned if I can figure out a way to carefully balance two chops/etc vertically. Ordinarily I can just about manage the faff with one. Surely there is another way ?
regards, dspp
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- Lemon Half
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Re: Crisping a pork chop.
would the rest against each other tilted slightly? or create two "walls" of halved/quatered onions/spuds/spples to hold them upright ?
didds
didds
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- Lemon Slice
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Re: Crisping a pork chop.
dspp wrote:James wrote:Not sure if it works with pork, but for beef/lamb, hold the meat upright on the fatty side in a hot pan with no oil. Let the fat render out, then cook in its own fat. This leaves a crispy rim of fat.
It does work, and this is how I do it when I'm cooking for myself. I'm darned if I can figure out a way to carefully balance two chops/etc vertically. Ordinarily I can just about manage the faff with one. Surely there is another way ?
regards, dspp
Either learn the two against each other, as suggested, or use a skewer that spans the pan and impale on that at the appropriate height.
J.
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- Lemon Quarter
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Re: Crisping a pork chop.
I'd never heard of cooking Ninjas, but knew that someone would make something for the job.
Here we are.
https://www.amazon.co.uk/Ninja-Crisping ... 2490&psc=1
It's intended for a air-fryer, but might support chops.
I suspect that you might also be able to use something like this in toast rack form, if your pan is big enough. Simply turn it upside down and slide the chops through the gaps.
https://www.amazon.co.uk/KitchenCraft-N ... 68&sr=8-18
I should say that I'm no expert at cooking chops. We do them under the grill and they often wind up tough. Then again some in my family would far prefer that to any hint that they might only just be cooked.
Here we are.
https://www.amazon.co.uk/Ninja-Crisping ... 2490&psc=1
It's intended for a air-fryer, but might support chops.
I suspect that you might also be able to use something like this in toast rack form, if your pan is big enough. Simply turn it upside down and slide the chops through the gaps.
https://www.amazon.co.uk/KitchenCraft-N ... 68&sr=8-18
I should say that I'm no expert at cooking chops. We do them under the grill and they often wind up tough. Then again some in my family would far prefer that to any hint that they might only just be cooked.
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- Lemon Slice
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Re: Crisping a pork chop.
I remove the skin of the pork chop and cook it separately, same as I do for bacon rind.
I also keep bacon rinds in the freezer to crisp up for serving with aperitifs or just as a snack.
john
I also keep bacon rinds in the freezer to crisp up for serving with aperitifs or just as a snack.
john
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