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get cracklin'

j
j2brady Aug 10, 2007 08:01 AM

I have been elected to help out a friend's yearly pig roast, but so far they have not managed to get good crispy skin. Can anyone offer some tips? They use a homemade rotisserie, and encase the pig in chicken wire which pulls the skin right off, leaving it not very crispy at all.

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  1. JungMann RE: j2brady Aug 10, 2007 08:33 AM

    Normally I pour boiling water over the skin, then poke small holes all over with a thin skewer so that the skin will blister. Lastly I rub it down with vinegar and salt generously. Low heat to cook and then finish over high heat to fully crisp the skin.

    La Caja China tends to have good results for skin, but I imagine this preparation should work for an open fire as well.

    1. s
      sarge RE: j2brady Aug 10, 2007 08:57 AM

      Why are wrapping it in chicken wire ?

      1 Reply
      1. re: sarge
        j
        j2brady RE: sarge Aug 10, 2007 02:44 PM

        I think it's a suggested way to save the limbs from falling into the coals. Looks like it may also be suggested in order to remove the fat before digging in.

      2. Quine RE: j2brady Aug 10, 2007 03:04 PM

        Here is an interesting link that gives good instructions, it is not a rotisserie tho'. But since they are looking for a better method, it may work. And the site sure makes it look fun.

        http://cuban-christmas.com/pigroast.html

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