Crackling on roast porc

TenaciousJ · #1 29.05.2011, 21:07

Hello all,

I've never seen porc roasts with crackling here in CH? Do they even sell porc roasts with the skin still on (Migros/Coop) or do you have to go to a Metzgerei and ask them to prepare it for you?

Thanks,

mannie organ · #2 29.05.2011, 21:16

I'm very interested in the answer as we have found the same thing.

TenaciousJ · #3 29.05.2011, 21:18

Nothing beats crackling!

mannie organ · #4 29.05.2011, 21:19

Could not agree more

wattsli1 · #5 29.05.2011, 21:31

Definitely not in the coop/migros - occasionally you'll get cuts with a tiny bit of fat on but never enough for actual crackling. A butchers would be your only bet - but I imagine that since it's "not done" here you'll have a job explaining what you actually want - I've not tried it though I have to say.

Aussie kev · #6 30.05.2011, 07:46

I asked at the local butcher, and was told that I should order it on tuesday. I have no idea except the price is per kg, and why pay for skin.
When I did cook it, my swiss relos were not interested anyway.

Uncle Max · #7 30.05.2011, 13:56

Go to a butcher - even in the supermarkets - and you'll see they have pork belly / Schweinebauch. It's everywhere. It is in Zurich, at least.

Oldhand · #8 30.05.2011, 16:11

You can order it in larger Migros, ask for Bauern schweinsbraten.

Ouchboy · #9 30.05.2011, 16:16

	Quote:	Uncle Max
	Go to a butcher - even in the supermarkets - and you'll see they have pork belly / Scheinebauch. It's everywhere. It is in Zurich, at least.

Thanks for that UM

Mission is a Go!

tooki · #10 31.05.2011, 21:09

What you want is pork "mit Schwarte". Say you want to make "Spanferkel" and they'll understand.

Also, the pork belly is sometimes called "Schweinsbrust" here. I love this. Ask the butcher to remove the cartilage ("Knorpel") for you so you don't have to pay for it.

#11 31.05.2011, 21:42

Take a picture with you, and ask him to score the skin for you.

http://www.google.ch/search?tbm=isch...h+Images&gbv=2

At home rub salt into the skin to dry it out. Then dust the used salt off.

gourmet · #12 07.06.2011, 21:14

	Quote:	Ittigen
	Take a picture with you, and ask him to score the skin for you. http://www.google.ch/search?tbm=isch...h+Images&gbv=2 At home rub salt into the skin to dry it out. Then dust the used salt off.

To make it really crispy, a butcher told me to score the skin and then pour boiling water over it just before you put it in the oven. This will shrink the skin and make it easier to crisp.

st2lemans · #13 07.06.2011, 21:40

	Quote:	gourmet
	To make it really crispy, a butcher told me to score the skin and then pour boiling water over it just before you put it in the oven. This will shrink the skin and make it easier to crisp.

Yes, this is true.

Meanwhile, I generally just buy a whole, half, or quarter of a suckling pig or baby goat (anyone can get one within a week, I usually order them at Manor)

Tom

st2lemans · #14 07.06.2011, 21:42

	Quote:	tooki
	Say you want to make "Spanferkel" and they'll understand.

Umm, "Spanferkel" is suckling pig, not crispy pork in general.

Tom

#15 07.06.2011, 21:51

Well we regularly go to the UK for ... grandchildren and crackling! (btw we do NOT eat the grandchildren, no need to call social services, thanks).

gourmet · #16 07.06.2011, 21:55

I got a nice recipe for the Chinese Crackling pork roast. Have to see whether I can get all the ingredients at the Chinese shop at ZB. If there is and I am happy to share the recipe later.

btw can someone point me to the custom page of what can be bought in - "food stuff" via airport. Many thanks.