Crackling to die for!
Choosing your joint
Good quality will always return the best results. If you have not tried rare breeds before, give it a go. Gloucester Old Spot is great for flavour. Choose either leg, shoulder or belly. Shoulder and belly are generally more fatty, so expect some dripping whilst cooking. Shoulder is easier to cook on your rotisserie when it is off the bone.
Make sure that the skin of your joint has been scored in several places.
Rub salt into the skin. Do not coat with oil. Leave dry!
Make sure that the coals on your rotigrill are completely grey and hot!
Place the joint on the skewer and begin to cook. Lower the skewer for the first 10 minutes to seal the meat and start the crackling process. (Do not burn the skin at this stage). If the joint drips and the coals flare, raise the height.
After 10 minutes cooking, raise the skewer to medium height. Slow roast the joint (actual cooking time will depend on the size of your joint – use 20 minutes per pound + 20 minutes as a calculation). After about 30 minutes there should be a moist layer of fat on the skin. When this appears, sprinkle the skin with some more salt. At the end of cooking, spear the joint right through the centre and look to observe the colour of any dripping juices. Only when the juices run clear, do you proceed to finish the crackling.
To finish the crackling, add some fuel and raise the heat. Now lower the skewer height and cook the crackling. It should start to bubble.
Take the joint off and cut the crackling off. Either serve straight away or store in a warm place.
Wrap the joint is foil for at least 15 minutes before carving.
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