How to keep pork crispy during transport to venue?
I want to cook Lechon Kawali (filipino food) for my officemate for lunch but I'm worried the pork skin won't be crispy when we eat it. I'm going to cook it in the morning. Any ideas how I can make the pork stay crispy in time for lunch?
It's going to be eaten around 3 hrs after cooking. I'm going to put it in a container to bring it to the office.
Best Answer
Being Filipino, I totally applaud you for such an excellent choice of an entree. The enemy of all fried food is moisture. Think of...potato chips. Immediately after you fry, make sure you let the food cool at room temperature before packaging. I would store the lechon in a non air-tight container, like a KFC bucket/box with parchment paper. Paper bags are good options as well. After the food has substantially cooled, feel free to refrigerate. Don't put your lechon in a sealed tupperware container while hot, as condensation from water evaporating from the meat while it is hot will often form and make your food soggy. Bring on the Mang Tomas and have at it.
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How do you keep pork crackling crispy?
Remove your roast from the packaging and pat dry with paper towel. With a small sharp knife, deeply score the rind at 1cm intervals, being careful to not cut into the meat. If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight.How do you transport cooked pork roast?
Wrap it in aluminum foil. Put it in something to retain heat (a cooler, or even just a box with some towels). Drive 1 hour to your destination.How do you keep pork belly crispy the next day?
The broiler will help keep the skin crispy and crunchy. We recommend that you use the microwave only when there's no other option. Reheating meat in the microwave is never a good idea, plus it will only work if you have kept your pork belly leftovers in the fridge for a day or two.How do you keep lechon crispy?
It is best that the Lechon is placed in / on a container where the heat and steam from the Lechon's belly is freely allowed to escape. Thus preventing it from being in constant contact with the Lechon skin. Consequently, store the Lechon in an area without any direct contact from any electric fans or aircons.Crispy Pork Belly Recipe - Super Crunchy - Delicious Snack and Rolls - ENGLISH CAPTION
More answers regarding how to keep pork crispy during transport to venue?
Answer 2
In Chinese roast pork, Cantonese style, kosher salt is placed on the pork skin before roasting to absorb the moisture. (I have also used aquarium salt). My recipe uses vinegar instead of a lemon before the salt goes on. Once the skin has crackled I then remove the salt before serving but you could just leave it on, or if you're not using this method, then place it on the skin and remove it once you want to eat it.
Answer 3
I recently read a blog entry where the author mentioned the pork belly was still crispy the day after.
Secret of crispyness:
Scully thought he knew all there was to know about getting a good crackling on his pork belly until , in 2009, at a food show in Sydney, he learnt the real secret. It was passed on to him by a woman in her late 70s. Scully didn’t get her name but he did get her secret of rubbing half a lemon all over the pork skin, squeezing out the juice as you go, before sprinkling the salt over. It paves the way to crackled glory.
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