Catherine Fulvio and Francis Brennan
Read on.
Clodagh writes:
Hotelier and TV personality Francis Brennan and celebrated Chef Catherine Fulvio at the launch of Bord Bia’s ‘Pork Deliciously Versatile’ campaign, which runs until January 31. The campaign highlights the ease of preparation, taste and versatility of Bord Bia Quality Assured pork for everyday and weekend meals.
To celebrate, we have ONE copy (yes ONE) of Francis Brennan’s Guide to Life entitled “Its the Little Things” (RRP €14.99) and one copy of Catherine Fulvio’s “Bake Like an Italian” (RRP €22.99) to giveaway to ONE Broadsheet reader. To enter simply complete this sentence:‘The secret to perfect pork crackling is….’
Lines MUST close at 5.15pm
Both books are currently available in all good bookshops and from amazon, the book depository and Gill&Macmillan.ie For a vast selection of “traditional, contemporary and everyday pork recipes to suit all tastes”, check out Bord Bia’s recipes here.
No books, pork crackling/scratchings,etc. given for this post.
‘The secret to perfect pork crackling is pork’
The secret to perfect pork crackling is…never clean the fluff off your stylus.
pig whispering
The secret to perfect pork crackling is….to wait till Aldi are doing a special on it
The secret to perfect pork crackling is applying heat to pork
Salt and plenty of it.
The secret to perfect pork crackling is… I think Catherine Fulvio is gorgeous.
I saw her first. get out of that
The secret to perfect pork crackling is…. salt, lots and lots of salt rubbed all over that yummy fat.
Feck your heart, you want perfect pork crackling which is essentially pure fat, the last thing on your mind is the health of your heart. Just saying like…
The secret to perfect pork crackling is like a good night in Coppers.
Be sure to score and the fatter, the better.
Just give it to Mulch. Bravo.
Ah ffs
Ya didn’t even give us a chance
Yup, that’ll do it…
Shoulda put yer man in the back.
Ah another competition where there are no winners – see
https://www.broadsheet.ie/2014/12/11/theres-always-funderland/ where no winners were announced.
Did the Bradys ham competition have a winner announced?
Don’t know Sheila – What was the caption on the competition?
Yeah. And whoop dee foo for the prize. When I saw that picture I thought, oh great – prize of a couple of nights in that lovely hotel Francis runs. Two effing books gathering dust in your house. Gimme a break. It’s all just free advertising. The books must not be selling too well.
+1
The secret to perfect pork crackling is to kill the pig first.
Lisa -I’m going to become a vegetarian
Homer – Does that mean you’re not going to eat any pork?
Lisa – Yes
Homer – Bacon?
Lisa – Yes Dad
Homer – Ham
Lisa – Dad all those meats come from the same animal
Homer – Right Lisa, some wonderful, magical animal!
The secret to perfect pork crackling is a matter for the data protection commissioner.
Score and scald the skin with boiling water and blow dry with a hairdryer to make sure you get all the moisture out and then leave in the fridge over night….rub lots of salt into the cracks and then heat some goose fat up and pour the hot fat onto the skin and roast for 15 minutes on the highest heat and lower for the remainder
Wow. Now that’s a method. I applaud you!
I wish my doctor appreciated it
*puts down phone to Mammy*
Get thee a shoulder from the butcher, with the skin on, naturally…. then…
dry it
score it
salt it
oil it
overnight it (in the fridge)
slow cook it… no, slower, like hours… *then call Mammy when you think it’s been in there too long*
then leave it in some more hours… *call Mammy again*
….. and finally…
eat it.
*call Mammy and say thanks*
Tee hee :)
I’ve never eaten pork crackling.
Weirdo.
Get him !!
Or you could bring it too a Chartbusters and tan it !
^to
Dang it !
The secret to perfect pork crackling is to make the pig nice and fat by feeding it nothing but pork crackling.
The secret to perfect pork crackling is to look up the return flights from Torremolinos in mid July and wait at the arrivals gate
Who’s winning?
Charlie Sheen. Always.
Oooh, TOPICAL!
Ok, Simona Halep. Happy now?
The secret to perfect pork crackling is to push the sausages into the sides of your mouth before laughing like a witch
………not the apple sauce! Tried and tested!
What everyone else said, drying out by leaving out for the previous night and then go heavy with the salt. However you should take off the skin at the end while the joint is resting to get high heat on both sides. Not too long though so that there’s a crunch and a chew
The secret to perfect pork crackling is having all the toliet roll facing the right way, making sure the hangers all matched, there’s no dust on the shelves, you have a pack of tissues and a comb in your pocket and you spread a little sparkle dust
The secret to perfect pork crackling is…Buy a lovely shoulder of Irish pork & a copy of the RTE guide, Call my Nana to tell her you are on the way, Give both to her and go for 2 long pints (3 for extra crispy), get back to Nana’s gaff, give her a kiss and enjoy the magic that comes out of her turf fired magical Aga.
The secret to perfect pork crackling is…. score the skin, pat it dry, rub oil and salt into the scored skin and then spread your Rice Krispies on top (a bowl should suffice, but it’s up to you how much crackle you want). Next pop it into a searing hot oven and listen to the explosive snap, crackle and pop.
Dry the fat with kitchen towel, rub in some oil and salt …..plenty of salt
The secret to perfect pork crackling is not to take the fluff off the needle before you play it. Either that or…
Score the skin, pat it dry, rub with rapeseed oil – you can get it REALLY hot without it burning – then load it with a healthy (well, maybe a tad unhealthy) amount of coarse sea salt mixed with chopped fresh thyme leaves. Cook the pork at the top of the oven at the highest temperature you can get for around 20-25 minutes then turn it down to around 190c/20c and move to the middle of the oven to finish cooking the pork and rendering the fat down a bit. When it’s done, share the pork between your guests and just eat the crackling yourself – that’s what makes it even more perfect…
190c/200c*
Damn lack of editability…
The secret to perfect pork crackling is……..IT RUBS THE LOTION ON ITS SKIN!!!
lol
The secret to perfect pork crackling is Francis Brennan is a creepy weirdo and I would sooner let rabid wolves into my house before his sh*te book about pig meat
Is it the pastel pink dicky bow? I think Catherine Luvlio’s book is the pig meat one. But I know what you’re saying.
no opinion on her TBH, he just annoys the hell out of me with his over camp without being actually gay tv persona
The secret to perfect pork crackling is… don’t get it pre-scored for starters. Cut into the skin and halfway through the fat (NO DEEPER) at 1cm widths across the whole joint. Pout boiling water over the skin to open the grooves, dry, dry and dry some more (hairdryer, towels, whatever) and rub good salt (none of the crappy lo-salt) generously into the scores and brush off excess. Get the oven as hot as possible and blister the skin in the oven for 10-20 mins before turning down the oven to cook at the right temperature for the remaining time – blast at super heat again for 10 mins at the end if needed. Take the inevitably perfect crackling off the joint before resting otherwise it’ll just go soggy again.
The secret to perfect pork crackling is to get an expensive pig, put it down humanely, then throw it on a bonfire. Then – just listen.
The secret to perfect pork crackling is … loads n loads n loadsa popping candy
Was there a winner?
Gill and McMillan!