I'm from Virginia and we eat pig regularly. It's the law around here. My mom used to make cracklings from the ham skin on Sundays. Yummy! This method is AMAZING! It's kind of a gourmet version. I just made it and the spice is delicious! Thank you for this!
I have been watching your shows on tv since i was a kid i bought all your books once i started earning big fan of your cooking specially your back yard garden fresh vegetable and herb garden miss those ways of cooking of yours wish i could meet you.
Out of the oven - and gorgeous! So tasty, did not weigh down with second tray, I had doubts but the crackling is fantastic and it was so easy. Thank you Jamie.
I see a good number of Muslim commenters so I just wanted to say, there are a couple of excellent halal substitutes. I have made these with beef skin, but you must take care because beef skin can get hard when you fry it. Select a nice skin with good fat on it and cut like Jamie demonstrates and it should be good 😊 my favorite substitute is a little harder to get ahold of, but duck skin is AMAZING when done like this! And the leftover duck fat is a great substitute for pork fat in any recipe that calls for it. Happy cooking! ❤️
Hello Mr Oliver, you just change the game for me, we call that ones "CHICHARRONES", they are delicious, but to make it, !!!! uffff !!!!, because we Fried them, but this is an awesome and easy way to do it, Thank you very much, I LEARN SOMETHING REALLY GOOD TODAY. Cracklings are a real treat. Have a wonderful life.
I approve Jamie's message and will be trying this immediately after I have mullered the batch I just made wthout this seasoning! Morrisons does this skin in a pack it's peanuts to buy, I have just cooked about one and a half square foot of it, and it costs 95p !!
@russellwilliams5336 I just bought some from my local Morrisons in Newcastle yesterday. I bought 2 packs, both around a kilo in weight with 2 rolls of skin in each pack. If yours was around the same weight with 2 rolls in it, it has now doubled in price in the space of 5 months. My 2 packs were £1.96 and £2.03 respectively
Guys, this in Spain is called torreznos. In essence is the same as the originals, deep fried pork skin vs baked fried pork skin. They are something soo yummy and adictive, but have too much fat.
Ahhh -Ha Finally someone getting it a little right got to give you props Jamie!!! But I love me some fatback so you definitely get your crackling on cornbread grits eggs or just by itself with some beer. Excelente CastI Iron frying pan and you definitely don't need the salt you need to cook you up some fatback my man you will absolutely love it
That looks fantastic and definately going to make it very soon. I'm on a Ketogenic diet and it's impossible to buy pork rinds without any added nastiness. Even sugar. Why would they add sugar? Anyway this looks far better and simple (hopefully). 👍
I just made this and it is hands down the best crackling I have ever made. Thankyou Jamie.
This is the best crackling recipe I've ever found! Pre-slicing it and also weighing it down with another pan are such good tips!
I'm from Virginia and we eat pig regularly. It's the law around here. My mom used to make cracklings from the ham skin on Sundays. Yummy! This method is AMAZING! It's kind of a gourmet version. I just made it and the spice is delicious! Thank you for this!
Jamie is the kind of dad I wanna be. My kids might mock me, but they'll love my cooking!
Why would they mock you?
@@Lefinno because your so enthusiastic in what you do, it’s weird. Like a mad genius
@@Lefinnoit's kids, why would they not
I havent seen this guy in a long time... and he opens with a signature Genarro line. Classic.
In Brazil we call it Torresmo ❤ and we love it
Finally some profesional chef reccomended to store good oil and reuse them . My friend said its dirty , but I've never believed him
It's good, just very high in cholesterol. so use it moderately
As long as it hasn’t gone rancid, it’s generally good to use.
it's good, high in cholesterol - the more the merrier !! do not listen to debunked mainstream fearmongers, lol !!
I save oil and especially bacon grease in a Mason jar bc you always need bacon grease lol 😂
@@y.g.1313 It's better than vegetable oil.
I have been watching your shows on tv since i was a kid i bought all your books once i started earning big fan of your cooking specially your back yard garden fresh vegetable and herb garden miss those ways of cooking of yours wish i could meet you.
"Do you like it straight, or do you like it curly?" That one cracked me up!
Fang Cooks I am sure you both. like DP. All girls like DP.
Fang Cooks-That's what she said. DOH!
Ho
Me too!
This is the best snack of all time...Thank you Mr. Oliver...Love it!!!!!!...Dec. 2019...
And one beer, please!!!
Serge Sklyarov
Yes cold bottle ultra Michelin lite ,light please ! ☺️
Out of the oven - and gorgeous! So tasty, did not weigh down with second tray, I had doubts but the crackling is fantastic and it was so easy. Thank you Jamie.
That herb jar idea is so great!
That crunch tho😍😍
Glad to see Jamie doing well despite his restaurant challenges!
Good to see you back Jamie!
Jamie Oliver the best chef .
I see a good number of Muslim commenters so I just wanted to say, there are a couple of excellent halal substitutes. I have made these with beef skin, but you must take care because beef skin can get hard when you fry it. Select a nice skin with good fat on it and cut like Jamie demonstrates and it should be good 😊 my favorite substitute is a little harder to get ahold of, but duck skin is AMAZING when done like this! And the leftover duck fat is a great substitute for pork fat in any recipe that calls for it. Happy cooking! ❤️
Or they can stop being muslim and actually enjoy life.
THANK YOU, SUCH A PIECE OF HEAVEN ON EARTH
Thank you Jamie, It's a danish tradition to have pork with crackling at Christmas. I can't wait to try this :-)
OMG, love them sooo much !! Look so delicious !! Great video !!! Thank you !! Down South !!! Yes curly , ooh crunchy deliciousness !!
So good but, I thought crackling were just a southern thing.
Crackling is an everywhere thing?
Dana Farley
They are, this is not debatable, true home of origin !!
I love that there's a good mix of healthy everyday recipes and decadent stuff like this on this channel.
This is healthy .
@@dheer1231 bro Thats not healthy at all
@@AR-tb6jz What's unhealthy about pork crackling? What would you rather have, a bag of crisps or a mars bar?
@@AR-tb6jzwhy isn’t it healthy?
Thank you for cheering me up.😊
Crackling is a perfect snack. Cheers, Jamie!
This is the simplest method I have found. I am going for it.
Can you get these at Jamie’s Italian?
I have never had crackling that crispy and crunchy as this ❤🌿❤
Pressing it down with the 2nd pan makes a big difference, great recipe!
Hello Mr Oliver, you just change the game for me, we call that ones "CHICHARRONES", they are delicious, but to make it, !!!! uffff !!!!, because we Fried them, but this is an awesome and easy way to do it, Thank you very much, I LEARN SOMETHING REALLY GOOD TODAY.
Cracklings are a real treat. Have a wonderful life.
Beautiful presentation and cooking❤❤❤❤! Thank Jamie!🎉
Akhh let's start a healthy diet ...... *Jamie Oliver shines with his Cracklings*
Keto. Crackling is perfect for keto. 😉
@@MrsBrit1 That's nice , I'm not into the diets and stuff , like just eat healthy (try) 😂
Everything in moderation. You're not going to be eating this everyday.
@@AndyGait i would if i could
@@Murtagh653 You're not alone mate.
I didn't know you could make this yourself until I started watching an Australian show. I'm going to make this next time I can!
Wow! Great to see u again on RUclips! Ive been ur fan since your younger years 🤗
Do the skin need to be washed or salt rubbed on it to remove impurities. Then dried in the fri6for 24 hrs before baking? Love the salt idea. Thankyou!
This is foolproof and lovely! What a great recipe. Thanks for sharing Jamie.
Another great recipe from Jamie! Otherwise I would through that pork skin away.... now a have a delicacy the family will enjoy. Thanks a lot!!!
I approve Jamie's message and will be trying this immediately after I have mullered the batch I just made wthout this seasoning! Morrisons does this skin in a pack it's peanuts to buy, I have just cooked about one and a half square foot of it, and it costs 95p !!
@russellwilliams5336 I just bought some from my local Morrisons in Newcastle yesterday. I bought 2 packs, both around a kilo in weight with 2 rolls of skin in each pack.
If yours was around the same weight with 2 rolls in it, it has now doubled in price in the space of 5 months. My 2 packs were £1.96 and £2.03 respectively
Omg Jaime Oliver cooking is amazing 😍
Как всегда- просто и доступно! Спасибо!
His passion for cooking still exists to this day, so amazing. I loved the "olivers twist" in the old days, and thats not when he became famous.
Awesome!! I'll try this next weekend!
Guys, this in Spain is called torreznos. In essence is the same as the originals, deep fried pork skin vs baked fried pork skin. They are something soo yummy and adictive, but have too much fat.
Adding the 2nd tray to stop it curling was good idea but how do you stop it sticking to the tray for the weight?
I wanna go round Jamie's, crack some cold beers open and eat that with him, no need to talk, how happy I would be. Perfect
Pork Crackling is the best. Especially on Sunday dinners.
Thank you for this video Jamie...hope i get it right when i decide to try it💞
Jamie can you use the rind off of your Christmas boiled ham?
Oh lovely!!!😋🤤🤤 Do you have it at 180C or higher?
In a salad w/true home made bleu cheese dressing-- Amazing!
Thank you, didn’t realise it’s so easy, I’m down to the butchers tomorrow, I’m so excited, Deanne x
Worked a treat. Cheers Jamie. 💪🏽👍🏾
they way he is talking about food is so delicious
Star of the show was that salt! Thanks Jamie 👊🏼
Jaime, I want hair like yours. It's stylish af. It's almost... Crackling.
Ayushman good roast but don't say that
Ayushman his name is spelt Jamie
Beautifully done
Ahhh -Ha
Finally someone getting it a little right got to give you props Jamie!!! But I love me some fatback so you definitely get your crackling on cornbread grits eggs or just by itself with some beer. Excelente
CastI Iron frying pan and you definitely don't need the salt you need to cook you up some fatback my man you will absolutely love it
I just died, Thank You the Devine Mr Oliver, you are more than crackling magnificent
Suzy Meyer divine
Well done Jamie. Difficult times for you. The nation loves you 👍👍
Andrew Ezard difficult times?
Would you have an idea of the recipe of the spice mix They put on shop bought pork scratching Because they don't taste as good without it
In Mexico we call them 'chicharrones' which we prepare different but they're basically the same; yours look delicious 👏🏻
I like your way to treat the leftover oil
Thank you for the delicious cooking video. I'll try to make it. I love the idea.!
Welcome back Jamie ❤️❤️❤️
Absolutely beautiful, and yes I like it curly😍
I love mine with vinegar, onions and white pepper to taste. YUM.
Mmm. My Filipino dad is gonne be so happy when I make these for him.
There soft or hard to eat? Many people boil the skin and then dehydrate, then fry so it’s soft and fluffy.
Torresmo, Brasil já conhece faz tempo
oh my god I was literally searching this up right when this comes out!
great video and method! thankyou:)
I know this is kinda old for 1 I love your video but I was wondering do you think you can make a spicy sauce for those cracklings
Best video yet too see thanks
Amazing! .. thank you Jamie
Here in South Louisiana ours are in cubes and go great with cold beer
Absolutely amazing! Congratulations. Totally mouthwatering!
Now that would make a great school snack
Glad Jamie's back. Put a smile on my face. :)
That looks fantastic and definately going to make it very soon.
I'm on a Ketogenic diet and it's impossible to buy pork rinds without any added nastiness. Even sugar. Why would they add sugar? Anyway this looks far better and simple (hopefully). 👍
Oh super crunchy!!!! Ohhhh gosh
Wow, looks amazing!
Wonderful. Tks
top job ....will be trying this ............ive been using your creations in my kitchen for years ,and all been successful and will continue...
Would this work for a crispy facehugger, too ?
Nation loves you Jamie. Hang in there x
Please show us how to make the spice mix for them As they don't taste as good without it
My first attempt at crackling (though I've eaten them before) and some came out very hard and others tough. Did I overcook or undercook? Opinions?
Okay. Jamie looks a little too passionate about this dish. The way he looked when he asked, "so do you like it straight or curly?" 😂😂😂
What is the spice mix they put on pork scratching ? Home made without the spice mix not the same
Read the label.
Any reference to natural flavour means MSG, as does food additive number 621.
The second bite Epic 😋
Thank you, Jamie.💖👍✔
It's so good
Amazing! That's a quality recipe.
nice. reminds me of the good ol days
Fun fact: I am eating store-bought crackling while watching this video.
Fun fact: No one cares
Bryan Atchup fun fact: your last names atchup
@@joshspencer1523 Nah. It's actually a Filipino kind of thing.
fun-fact it's probably crap, especially if you're in the US
@@Orholam5 I am in Denmark, but they are still crap. I really need to make my own, which is why this video is perfect!
I will definitely be making this.
My house is always open to you. Can’t wait to try it.
Red onion skin with top lid cover is the sun rays top cover for the right
Great recipe as always, made amazing scratchings. ..and the oven is an absolute mess afterwards.
And one beer, please. 🙂
Can it bee done with beef skin ??