forum: Food & Drink

#1 Sun 16 Dec 12 2:34pm


Member since Sun 16 Dec 12

Resting Meat

Hi there,

I'm cooking a spiced, rolled pork belly at Christmas. I want to cook it a bit ahead and keep it warm until we're ready to eat. If I wrapped it in foil and a towel to keep warm for longer, would it affect the chrispy crackling? Steaming it to make it soft?

Appreciate the advice!

    Likes (0)

#2 Sun 16 Dec 12 2:42pm


Occupation Retired something or other
From English immigrant in S. Wales
Member since Fri 07 Dec 12

Re: Resting Meat

flaming_amy.  Sounds lovely but you would indeed spoil the crispy crackling if you covered it with anything.  Can I suggest you remove the crackling entirely and then cover the joint lightly with foil (to rest).  The crackling can go back into the oven for a final crisping;  in a tray on its own, ready to serve when it's appropriate.
We've got pork today - yummy.

Last edited by Thistledo (Sun 16 Dec 12 2:43pm)

    Likes (0)

#3 Sun 16 Dec 12 6:09pm


Occupation Radio
From Sugar Land, Texas USA
Member since Sun 25 Nov 07

Re: Resting Meat

I'm drooling thinking about that crackling!   yummy

I agree with Thistledo's method.  That way you get all the juices in the meat and crispy crackling to go with it.  What are you serving with it Flaming Amy?

    Likes (0)

#4 Tue 18 Dec 12 2:28am


Occupation Chief cook and bottle-washer
From Scotland
Member since Mon 12 Sep 11

Re: Resting Meat

I'll third that. Covering a chicken in foil to rest ruins its crispy skin, I hate to think what it'd do to crackling. I've seen more than one recipe where the crackling is removed and put back in the oven while the meat rests.

    Likes (0)