Tag Archives: Perfect Pork Crackling

Whimsical Wednesday…CarolCooks2…

Hello and welcome… I would like to say that here on Whimsical Wednesdays it is a Corona free zone but this sneaky virus has crept into every single aspect of our lives…Awake or asleep it is there…It dominates the headlines and our thoughts…It invokes great sadness but also great joy…and a smidgen of hope…My focus is coming out the other side with hope in my heart for much-needed changes…

We are in unprecedented times…

Pigs...I love a bit of pork crackling…I mean most people do…I make the perfect Pork Crackling and can often be found shrieking at the screen when someone is trying to make pork crackling and failing…turn the oven up and leave it alone…Perfect Pork Crackling…

Way back in the spring of 1866, the American General Grant struck the western cliffside of Auckland Island, a remote, subantarctic mass of rocky land in the middle of the South Pacific. Shipwrecked and trapped inside a rocky cavern, the ship began its fateful plunge into the frigid water, dragging most of its passengers down with it. Things looked bleak for the few who survived—the uninhabited island was often plagued by severe winds, heavy downpours, and harsh cold spells. But the castaways benefited from an unexpected resource that helped keep the majority of them alive for 18 months until their eventual rescue. Deep in the forest lay a herd of long-haired, narrow-faced pigs—or rather, strange, precious island pork….Crackling!

Today, well over a century later, as many as 1,000 of these pigs still roam along the misty shoreline, thrusting their narrow snouts into the earth to find edible roots, flipping beach stones in search of fly larvae, and devouring the occasional whale carcass that’s been washed ashore. “They’ve adapted well,” remarks Michael Willis, director of Rare Breeds International and founder of Willowbank Wildlife Reserve. At his Christchurch nature reserve, Willis cares for a small group of Auckland Island pigs that have been scooped from the edge of the world and transplanted onto mainland New Zealand. “Their tails are hairy, their ears are hairy, and some have a bit of a down on them to stay warm.”

wild boar

Scrappy, agile, and, according to Willis, “good-natured things,” they’re incredible creatures that were never supposed to exist. It was not only pigs but rabbits, goats and also cats..it is the pigs however who are decimating other species on the island…They eat the plant roots, albatross eggs, and penguins. They all but forced white-capped mollymawks into breeding in the island’s steep cliffs, after tossing adult birds from their nests and devouring their eggs and small chicks. According to New Zealand’s Department of Conservation (DOC), they’re largely responsible for the disappearance of over 30 native bird species from the island. I don’t know what the answer is…But I do hope a solution can be found one which protects all of the biodiversity of these islands.

Nature is wonderful but it can also be destructive I don’t know what the answer is but it seems to be causing Pig Wars…

While we are on the subject of pigs...on this day back in 1933 Walt Disneys released …3 Little Pigs…who didn’t and doesn’t love that film???

Ahhhh that revived some memories of watching watching this as a child and with little ones…A timeless film as are most Disney Films loved by generations …

Let’s have a tune...some music…my music tastes are very varied and my starting point today was top ten bands…No 1…The Beatles..now while I think some of their tunes are catchy I was never a great Beatles fan…I prefer heavier rock bands…Music with a bit of soul or grit…What’s your musical preference?

Early May in 1977 the Sex Pistols released God Save the Queen…on the 31st May it was BANNED( no surprises) there from being played on the BBC for “gross bad taste”

A week after “God Save the Queen” was banned, the group played a show on a boat going down the River Thames. The Sex Pistols performed “Anarchy in the UK” when the boat passed the British Parliament…

Do you think it should have been banned?

I much prefer Van Halen…

Nice and lively and gets you foot tapping…

Not  many things surprise me…Dogs Roasted Sweet Potato Stall is manned by yes you have it an adorable 3 year old dog named Ken-Kun…

How adorable is that ?

Spirit Houses are very popular here and every home and business has one they cold highly ornate or just a small shrine Most of them have one thing in common…Bottles of Red Fanta…Nam Dang which means red water is the spirit drink of choice ..Ni one really knows why it could be the colour as Thais like bright colours.

It does explain why  Thailand is 4th biggest market for fanta ahead of China and the USA…You will see offering of anything from a full meal, a plate of fruit , Strawberry fanta complete with a straw…all lovingly offered…

Trees are also very special here and you may also come across a tree gaily adorned with ribbons and silk scarves…a spirit tree…

The spirit tree we saw at Wat Kam Sanot a temple near my home the spirit house is the one from my home in Phuket…Here in Udon Thani there is no spirit house in the garden but I have a prayer room in my bedroom which was used in the same way..it has a buddha, vases of flowers and candles but no red fanta.

An ancient Hat from the Song dynasty has been given a revival..By schoolchildren…

Maybe politicians and news reporters should be wearing them to stop their Chinese whispers…

For those of you who eat eggs...They will never be the same again…This Japanese mum specialises in food art…This is one to get your kiddie to eat his egg…

https://www.odditycentral.com/art/japanese-mom-specializes-in-deliciously-cute-fried-egg-art.html#more-69870

How cool are they?

Thats it for now..I didn’t manage to delete the post this week….Thank you for reading I look forward to your comments xx

About Carol Taylor: 

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you once again for reading this post I hope you all have a fabulous week and stay safe these are troubling times xx

 

 

 

 

 

 

 

Smorgasbord Blog Magazine – Food Column – Carol Taylor – A – Z of Food – ‘C’ for Calabash, Cajun, Curry, Cloud Eggs, Chilli, and Calamari

This series is my baby and one I have loved writing and researching…Thanx to Sally it is getting another airing slightly revised in places…I hope you enjoy…xxx

Smorgasbord Blog Magazine

Welcome to the series from Carol Taylor, the wonderful A – Z of Food and I am looking forward to expanding my knowledge of wonderful ingredients across the food groups, spices and herbs over the year.

The letter C in my journey through the culinary alphabet…I do hope you enjoy it I certainly am it is quite interesting especially now I know that Pork crackling something most of us love is number 6 in the top 100 of foods which are beneficial to your health…Lots of fat but good fat and plenty of vitamins ..so fill your boots… well not quite …Moderation is best but no need to go on a guilt trip it is ok to enjoy it now and again.

Californian Sheep’s head…

A saltwater fish which belongs to the wrasse family. The wrasses are a family, Labridae, of marine fish, many of which are brightly…

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Perfect Pork Crackling …

How To Make Crispy Pork Crackling

Nothing is better than perfectly crisp Pork Crackling.
How to achieve it, well,

It’s easy! When you know how!

I have lost count of the number of times that I have been screaming at the screen when watching my favourite cooking programs…Turn it up and leave the door shut…

When you buy your Pork look for pork which has a layer of fat underneath the skin (this) produces the best crackling.

It has to be thinly scored, for this, I actually use a Stanley Knife and woe betide anyone who uses it for D.I.Y.

The piece of Pork I have pictured is a piece of Belly Pork approx 2 kilos which I scored and rolled.

Pork loin scored and ready to cook
Right, let’s go, Heat oven and set to 250C.
Next, take a small amount of oil and rub into the skin.
Then generously salt the skin making sure you rub it well into the fat.
( The specs) you notice on mine is sage as we like added herbs on ours.
But just salt is fine.
Put in a very hot oven until skin starts to blister up.
If you tap with a knife you can hear it or once you get used to it you can see it blistering up.
But keep an eye on it ( as my pic) below shows I took my eye off the ball and burnt the edges. Even I have little lapses and disasters in the kitchen but I caught it in time and all was well…

 

Reduce the heat of the oven to about 170 degrees for the remainder of cooking time which depends on the size and cut off your pork. Pork loin cooks quicker.
You should now have a lovely piece of pork with crispy crackling and lovely melt in your mouth pork.

Serve with lovely roast potatoes and an assortment of vegetables…

sunday roast pork

Hubby’s roast dinner ..I hope you now get lovely crispy crackling and who doesn’t like that?

How do you do yours?

If you enjoyed this lesson in how to make crackling and you know someone who can’t please share..x

Enjoy your week, be happy and mindful xx