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That will taste disgusting 🤢

Recollections about cracklins. Hello Mark, my cooking friend from across the pond, I am now 77 but setting the "Way Back Machine" to age 10. I'm on my uncle's farm in Louisiana for summer vacation. A bunch of neighbors came over for a "Pig Party". Cousin Jerry shot the 600 pound hog in the forehead with a .22 "Short", then cut its throat and caught the blood for sausage. This all took place in the barnyard and the pig was placed on a tin sheet, scalded with boiling water and given a "Shave". The men skinned and worked on butchering the pig, the womenfolk took in the guts for sausage making and meat for the mid afternoon feast. Now about them cracklins. About a half dozen of the menfolk, farmer guys with sharp knives, gathered in the garage around a big sheet of plywood, on saw horses, for support. The would each cut off about a one foot square of pig skin, which was about two inches thick and cut it into little squares between a half and one inch, all the while chatting about tractors, cotton, too much rain or too little rain or weeds in the fields or the price of beans. Typically, the cracklins would be the outer skin, layer of fat, layer of meat, layer of fat, kinda like bacon. Then, all these little squares were put in a huge, black, cast iron pot and boiled/rendered till all the oil was cooked out, then scooped out and drained. The pig oil/fat was saved for cooking later on. This could be a long story or a short story and I'll sprint to the finish line. Cracklins. Talk about Good. Warmed up in the oven are just MMMMMMMMMMMM GOOD. I could go on and on but never get near to passing on the Holy Grail of Cracklins. So, here's a little link, ruclips.net/user/shortsYR0D-wsT4KU and then a big long link: ruclips.net/user/results?search_query=cracklins%2C+cajun%2C+southern+style of cracklin videos. Cheers and let the Bonne Temps Roulez. Clark

I just tasted that "blue heat Takis" too, it's terrible. The flavor is waaaay too strong (and ridiculously spicy). Not buying this again, lol

Great mate nice & easy !

Where can one get their hands on cornish sea salt?

How long did the crackling take

You should do more reviews it could boost your channel more and make it more entertaining

Looks beautiful ! I'm sure it tastes even better

I’m preparing to do this recipe! If my oven is gas what gas mark do I do the crackling please ?

Digestives

The fuck is a ready meal? What is that British nonsense? It’s clearly not fucking ready, you had to prepare it to get it ready. Fucking stupid inbreed island people

Fun fact: Dog food is better for you

I don’t get it

Ahh yes, Goat Cheese!

how much in cups these are please am little dizzy on this

German's Sweet Chocolate Cake

Could I use veg stock instead of just water.

Looks delicious. Great tip about the lemon. Thank you for adding some vegan recipes to your channel. Best wishes, Gez

Very nice..

When you put the pork in the slow cooker you said low heat for about 4 hours then turn it to high for 2 hours When you fetched it out you said you had it high for 4 hours then turned down to low heat Can you please clarify?

Never ever oil the crackling. it turns to rubber. Leave it on the side to dry out then cook. Air fryer is best for perfect outcome.

Well, looks better than what Gordon Ramsey made,...he doesn't know how! Thumbs up given!

A PROPER CARBONARA HAVE A CREAM, IGNORANTE

in italia quella non la mangiamo, perchè fate queste ricette orribili e le pubblicate???

Good luck with your channel. Had a peek at some of your vids. Some not bad stuff there. Also now I buy less meat but better quality with prices skyrocketing.

Roast chicken with crispy skin or fondue xxx

Ur bed

You’ll never get a Michelin Star with your “maybe” “Two or three hours” “I don’t know how long”

Thank you.

Looks very nice and savory! Nothing like a beer of color! Caribbean spices bring in some interesting flavors to this casserole/stew. I would call it a stew more than a casserole. I like it!

It's called a Victoria sandwich not v sponge!!

Thanks for this :)

Looks great to me, enjoyed watching your process as well!

I have a pork loin in my freezer I had no idea what to do with. Thanks for the inspo!

Good idea to cook the rind in the oven and the meat in the slow cooker. This way you get tender meat and a crispy crackling. The best of both worlds.

That is so funny because we all do it most of us don't post them.😁

As an English guy... I couldn't agree more

YUM!!! I have to try this!!! They look so easy

I have heard of these and may have to try it.

Cheers, Mark. Worked out lovely

I think chocolate chip is my favorite.

Looks wonderful!

That looks amazing. Thank for sharing.

OMGOSH this is yummy looking and inviting. Nice video

Nice video Mark. I’ve never heard of quorn pieces, so I learned something new. I also like the addition of sherry and the green olives. Yum!

Great stuff, Mark!

New subscriber because I enjoyed this video! I have had almost every variation of the "vertical rotisserie" throughout the world! Love the Oklahoma Joe's product, I actually have the OK Joe's Bronco Cooker! Well done Sir, thank You!

You forgot to add "from scratch" 😂😂😂😂

Wow! New sub here! I recently made Chicken Shawarma on my page too and *your dish looks amazing!* Hope to stay connected! 😀