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Subscribe to forums RSS#1 Sun 16 Dec 12 2:34pm
flaming_amy
- Member
- 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!
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#2 Sun 16 Dec 12 2:42pm
Thistledo
- Member 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)
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#3 Sun 16 Dec 12 6:09pm
greenkitchen
- Member Occupation Radio
- From Sugar Land, Texas USA
- Member since Sun 25 Nov 07
Re: Resting Meat
I'm drooling thinking about that crackling! 
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?
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#4 Tue 18 Dec 12 2:28am
hippytea
- Member 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.
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