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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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crackling in England, is the skin on roast pork. Correctly cooked, it becomes very crisp and brittle. To produce good crackling, the raw skin is scored in close parallel lines, then rubbed with salt and oil. Roasting should be started at a high temperature and done without basting; any contact with liquid or fat makes the crackling tough and leathery. The skin can be removed and roasted separately if desired. To the English, crackling is a standard part of a meal involving roast pork. Many countries follow this pattern, but some remove the skin and fat for use in other dishes. This is particularly true in France.