Get some pork on your fork! Think of how crispy that pork belly or roast will be!
Always wanted one of these! Cheapest price I can find across multiple sites!
Avanti Pork Belly Crisper/Tenderiser $6.25 (VIP Members, RRP $13.90) + $7.99 Delivery ($0 C&C/ $100 Order) @ Spotlight
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Coops1 on 07/08/2022 - 20:10 spotlightstores.com (1600 clicks)
Last edited 08/08/2022 - 15:39 by 1 other user
Last edited 08/08/2022 - 15:39 by 1 other user
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I've had one of these in the drawer for a year or 2 from what I can only assume was a previous ozbargain deal and have had no idea what it was or how to use it. Every now and then I take it out of the drawer and press it against my hand to remind myself just how sharp if is and wonder… Why do I have this spikey contraption?
Pork belly
Does it work? My pork crackling ability sucks.
I've tried the cross cross/ score, boiling water to soften, dry in fridge over night, pat dry. Salt it up etc etc.
Webber or air fryer ..same result every time.. black non chewable leather :(
I get a real good crackle anyways. Scored/salted in fridge to remove the moisture, works 95% of the time. I want this to get the extra holes and total crackle! Will report back in a week after use(still to pick up)
Yep, got something similar on eBay. It works.
Just don't go nuts and poke the living crap out of the pork otherwise, the skin gets separated from the meat itself.
Don't score all the way into the meat. Grab a stanley knife to do the scoring. After wiping, pat dry with paper towel. Use a shit load of salt and rub into every crease (some people cover it totally and wipe off after.. I don't). High heat for 30 to 45 mins making sure every 10 minutes or so to baste the crackling with the fat that's formed in the bottom. This is the key as the rind will burn otherwise. After 40 mins turn down and cook for another 30 or so.
Try different methods through googling. This one seems to be closest to mine.
https://www.pork.com.au/recipe/fool-proof-roast-pork-belly/3…
Pat dry, in the fridge 24h, score, spread olive oil, salt, pepper… in the oven at 230c for 40-45min and lower the temp to 160C after that for another 40-45 min and you have the best pork 👌👍
I came across another method which instructed you to keep the crackling as level as possible during the blast phase using foil to prop and adjust as needed.
At high temperatures, any part sticking out will crisp up first and therefore blacken if you are waiting for the other parts crisp. I was amazed at how sage this advice was.
That is in addition to salting and drying in the fridge although this recipe didn't say scoring was needed. Geekomatic found the recipe below.
The biggest part is air drying in the fridge, then high heat at the start. This is the best video on the subject, the guy is obsessed with perfecting his crackle - https://www.youtube.com/watch?v=Jsdf6MLxHos
I don't even bother trying since we got our air fryer. Cook the pork however I feel (gas or charcoal Weber), peel off the skin, scrape off most of the fat from the underside, cut into bits, light spray of oil and salt and into the air fryer on 'air fry' setting for batches of 5 min or so until it is perfect.
I have this exact model - it sucks. The spikes aren't sharp enough so you end up smashing/flattening pork belly instead of piercing the skin.
Am currently searching for a better brand/design. Amazon reviews (https://www.amazon.com.au/Avanti-Pork-Belly-Crisping-Tenderi…) are mixed, but the negative ones mirror my own experience.
This is about as useful as an avocado peeler. Use a sharp knife (or I have a Stanley knife dedicated to my love of pork) .. You don't want to score all the way through the fat to get a good crispy crackling.
The only useful think this would be good for is pie bases.. But then again you can just use a fork..
Go all the way through the order process, only to be told none in stock local to me (3 stores) in WA. Fail.
Is this product halal?
Yes! It's a regional dialect.
If by regional you mean Albany, then yes, you are correct
This item is also part of the aliexpress 3 for $5.99 usd deal. Bought one from there ended up being less than $4. Don't mind the waiting.
Nice fleshlight
Lol
I've had reasonably good luck with pork crackling. Nothing fancy and never even tried scoring or poking the skin before.
Simply pat dry the skin with maybe 3 or so pieces of paper towel after removing the shrink wrap. Dry the whole pork even the meat bits. Spray with a decent amount of olive oil, use a salt grinder with rock salt and apply a generous amount to the oiled skin and bung into the air fryer for at least 30mins at 230C or as high as it goes. Then cook at 170C or so for 30mins per kg. Probe with a meat thermometer to check it's at least 65C internally.I have this. Tried to use it once and it was S..t.
Preboiling the pork and using fork is much more effective method
You don't have to score the fat at all, actually. I cook pork shoulder frequently and found this recipe is spot-on. Our usual is to eat all of the crackling that night with roast pork/veg/delish gravy.
Next day, I drop the rest into the slow cooker and make this. I like to add black beans and sometimes Spanish or Mexican rice to the meat, as well.
Every speck eaten, and soooo good!
;)
@Linnylon I combine two of Nagi’s recipes, use the slow cooked pork belly method but the ingredients from the one you posted. I then slow roast it for an 30-60 mins extra
Left over is great on pizza or pork belly chilli basil stir fry
Sounds good, I’ll give that a try 😊
@Linnylin: It's great - crispy plus melt in your mouth tender as the fat has rendered properly. The one you posted I felt was a bit too 'tough' (try the combo and you'll know what I mean by calling it tough). The only thing with this is that it is a huge commitment because of how long you have to cook it for
This is the one I use the cooking instructions from (but roast it for about 3 to 3.5 hours before crisping it); ingredients wise you can play around with it quite a bit:
https://www.recipetineats.com/crispy-slow-roasted-pork-belly…
Yah I used this last week and tried the foil levelling. I even opened the door once during the blast phase to level with foil when I saw one bit getting crisped way early. It was a risk that paid off handsomely.
Most Sydney stores were already OOS last week
I've bought one of these cheap jaccard and it was crap. Ended up just using a stanley knife. Not really necessary anyway as others have said.
I have something similar. I found it a bit hard to clean the middle (as in not just the tip of the spikes)