Thread: Lunch ... the second course

^The problem (as stated) with crackling is the oven has to be blazing hot and in the process there's going to be quite a lot of smoke. That's not a great idea in an airconditioned condo, have done it before with windows and doors open but can still smell pork in the lounge room and curtains for weeks after! For the same reason, I never deep-fry at home either. As it was, the cracking started to blister and the Missus claimed it so it didn't go in the bin. The meat and fat-cap came out perfectly but there's no skill involved when you've got a temp-probe, blood lovely to eat hot or cold