If you are having a hog roast then you will know how great they look when you see them turning on the spit. You will also know how great the meat smells as well, but a lot of people choose to take the skin off the pig when they are carving and they never really do anything about it. The best thing about a roast pork is that you can use just about all of it, including the skin, all you need to do is make sure that you have some great crunchy crackling at the end and the whole thing will come together nicely.
So how do you make sure that you have crackling and not just a rubbery layer of fat at the end? To begin with all you need to do is coat the pig skin with salt and rub it all with oil. The pig is slow roasted during a hog roast and the heat will dry off the oil pretty fast so this isn’t anything that you need to worry about. When you have done this, all you need to do is make sure that you apply salt at the end as this will help to harden the skin, and you’ll be well on your way to making sure that your guests have some great crackling to enjoy. Simply cut the crackling up into strips at the end and serve it on the same plate as the pork, so you can get the best possible result at the end while also making sure that your guests are completely satisfied with the final result.
If you want to find out more, simply contact your hog roast Essex today to see how they can help you.