How to get the Ultimate Pork Crackling from Your Woodfired Oven
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- Опубликовано: 6 сен 2024
- In this Woodfired Workshop, David is talking all things pork crackling and showing you how you can get consistently great results from roasting it in your woodfired oven. He’ll cover what joint to use, how to have your fire, what to do with your door, how to use a stanley knife if you need to rescore the skin. More on the video so do check it out.
We’ve also put together a few notes for you on our blog which you can find right here -
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Do let us know how you get on - leave us a thumbs up and do ask any questions or leave any comments below; we love to hear from you
Happy cooking!
David and Holly
Manna from Devon Woodfired Cooking School
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That's awesome. So that's an uncured pork belly? Here in Arkansas, 'cracklins' are the leftover bits from rendering lard
Lovely lovely. Whilst firing the oven to pizza temperature is a great experience in itself, I’ve always said to guests at my house that the best thing to come out of the oven is a pork belly cooked in the retained heat the day after a pizza fire.
No comparison in what the wood oven can do to the pork over what a convention oven attempts.
Great video David, glad we have a pretty much like for like approach to cooking the belly pork.
I rest the meat on top of onions, fennel bulbs and fresh sage and use the cooking juices to make a sumptuous gravy that I can drink by the pint.
Thanks so much Danny - definitely agree that the crackling in a woodfired oven is so much better than conventional ovens; no comparison as you say. We sometimes cook the belly pork on top of raw beetroot or carrots - they act as trivets and then cook in the juices of the pork; so delicious. Loving the fennel/onion idea too. Best wishes, David and Holly
It’s nice to have a temperature gauge on your oven. My wood fired oven is made of refactory bricks and does not have a temperature gauge.
I am enjoying your videos!
Thank you.
YEs it's a very helpful addition to give us an idea of what's going on
Followed your instructions today for a piece of pork. Fantastic result.
Awesome - thanks Sue!
Thank you.
you're welcome - hope it's helpful!
David, you make it look so easy, final product looks absolutely superb.. 😋👌
thanks so much Dominic - do give it a try; satisfactorily crunchy crackling! Best wishes, David
Looks great, I really fancy giving this a try, I usually fail at getting good crackling.
do let us know how you get on -the woodfired oven is the perfect environment for crackling; delicious! Best wishes, David
Fantastic as always, i am now so hungry! Rainly day in yorkshire so no wood fired cooking today :-(
Great method, I shall give it a try in my steel oven noting the embers required
Cheers Jim
thanks so much Jim - glad it got the juices flowing! Let us know how you get on. Best wishes, David
Hi Manna, purchased a wood fired over recently and watching you videos religiously! Brilliant! Do you have any instruction on pulled pork shoulder in a wood fired oven? Of beef brisket? Thanks
Hi Chris Many thanks for your comment and we're delighted you've found our woodfired videos so useful. We haven't specific videos on pulled pork or brisket as yet although they are on our list of ones to film. If you check out the video on slow cooking, you can use the pointers in that to start you on your way.
Hope that helps - link below. Best wishes, David
ruclips.net/video/w0sHOuqtdTE/видео.html
@@mannadavid Hi David thanks for the reply. I have lovely piece of pork butt (shoulder) to cook over the weekend. Do you have a few pointers for pulled pork? ie rub, and cooking times with meat uncovered and covered, and temperatures? I'll be using the Igneus Pro 600 oven.
@@chriswillis8004 For pulled pork, or brisket you'll need to maintain a fairly low temperature for a long time, typically eight hours plus for pulled pork. With the igneus this means you'll have to tend the fire once in a while to maintain the heat as it does not have enough thermal mass to hold temperature for that long. You can maintain temperature continuously by keeping a small fire burning or by adding charcoal. Maintaining the fire would be quite painstaking so opting for charcoal might be the better option. Charcoal should be heated in a chimney starter then added to the oven. Igneus may not reccommend using charcoal but in the small amounts needed here it is unlikely to do any damage. Having added the coals keep the door closed, or open just a crack, and look to keep the termometer dial between 100c and 150c.
If adding smoke then do this in the first 3 or 4 hours then cover the meat to stop it drying out. I would elevate the meat very slightly to allow smoke to circulate and to avoid floor heat getting directly to the bottom of your joint. After the smoking stage add a little liquid (e.g. beer, cider, stock) to the pan before covering.
Simply brilliant. I'll be having a go at that in my Koala oven. Many Many Thanks
fantastic - do let us know how you get on. Happy cooking! David
another great video. I've been doing it all wrong. My oven is still active and probably closer to 300c when I've been trying to cook pork, and it burns. I'll try this. thanks so much for your great videos
thanks Mark - yes it's easy to scorch the crackling; you want a much gentler heat as you would in a regular oven and then the crackling is unbeatable! So glad you're finding our videos useful - happy cooking! Best wishes, David
David, looks amazing and will try this soon! Did you close off the chimney of the Bushman to prevent heat escaping? Nick, Bristol
Hi Nick - thanks for your comment and do let us know how you get on; it's really cracking!! Pardon the pun! I left the door slightly ajar to let out any moisture but the oven was well heated already and it doesn't lose heat quickly. Hope that helps - easier to see it on the video than for me to write a stream of consciousness!! Best wishes, David
How long should before I want to cook this should I light the fire? I’ve got an insulated mezze 76 from stone bake oven co. Thanks
Hi James, it's very difficult for me to give exact instructions as all ovens and circumstances are different. However, I use a mezzo 76 regularly and I would pre heat it for 1 hour then clear it and let it settle for 20 minutes or so. Hope that helps, best wishes, David
Straight onto the cooking ideas playlist!
excellent!
Can you please confirm... 200C or 200F? Thanks!
It's 200C.
Great video. I came in your course a year or so ago. I’m going to have a go at cooking 4 joints at the same time in my wood fired oven for a gathering. They are C 1.5kg each. How long do you think I should cook them for - I’m thinking a couple of hours in total, appreciate your thoughts. All the best. Steve
Hi Steve, sorry I missed this message but I hope it went well.
Celcius or farenheit?
Celsius.
😋
👍
200 C or 200 F
We work in C not F. Hope that helps
To much talking!
thanks for your feedback Lenny
Mano from devon cooking school