If you don't have the budget to buy free rage organic pork which cold cost more than $10 per KG than pork from the supermarket, buy the normal stuff from the super market that is in the pre packaged vac packs and take it out the vac pack the night before and put it in the fridge uncovered over night. The fridge drys the skin out over night and the crackle works out perfectly.
same just watched 3 other videos to learn how to do good crackling and this one is by far simplest looking method. looks super tasty too, they all do though but at least I feel theres less chance I'll mess this one up.
I have watched a lot of cookery shows on youtube and i must tell you i am very happy with your presentation. The words were perfectly put; gestures were just right, keeping the viewers focus on the preparation; you have a pleasant appearance and calm demeanor!! Really impressed!!! Looking forward to watching more of you.
Unfortunately you probably won't get to see this but I followed you advice exactly and got the most delicious crackling I've ever made. thank you so much
I have just cooked your pork exactly the way you said and the crackling came out just perfect. Thank you so much for the tips. I shall be making this again for sure.
Just tried this method with a cheap roast I found on sale at the local supermarket. Worked a treat, even with a cheap roast. Best crackling I've had in quite a while, and the roast was still moist and tender.
Dear Gill, Thanks a lot for sharing your tips&Tricks on pork crackling. I have tried your way on last Tuesday, welcoming 10 guests inclusive Canton natives, all of our guests were very happy. All the credit is to you and to the butcher house "ferme du bouret" as the only thing I did was salt&pepper + setting oven temperature right. It was simply delicious. In this way, anyone can cook (Remy's way). Thanks a lot
I'm going to try this... it's backwards from the Danish way, where we put it under high heat at the end rather than the beginning. I'm curious to see how it works. Will let you know in a few hours how it goes. Our "flæskesteg" classic pork roast to Christmas dinner is usually without bone... but is basically the same as yours, but it comes already scored, we merely have to be sure the scores are correct, and cut all the way through... without cutting the meat as you say. You don't have the pork on a rack, which intrigues me also. Thanks for the tip.
If you don't have a fan oven, my tip is to get the skin as parallel to the oven element as possible. Otherwise, I find the higher portion crackles, whereas the lower does not so much.
Wow!!!! That’s absolutely crackling 😀 we usually eat with plain rice , fresh tomatoes & onions and our dipping sauce which is spicy fish bagoong or soy sauce 😀 yummmm!!!
Well, I did this and I am a kitchen rank amateur. Easy to understand, nice and short, and the product of my labour was equally phenomenal and delicious. I have to admit though, to get the crispiness scale up, I had to go 500degF (Broil) for about 5minutes). Otherwise, cooked to perfection, tender, juicy and perfect colouring. I am quite amazed. Mazeltov!
Good vid, precise and to the point and this guy shows how to make perfect pork crackling on a normal oven, unlike other vids where you're scowled at for not having a $1,000,000 bbq made by Rolls Royce!
Einarr Michaelsson ahahhahah nope it's not. I'm a youtube heavy metal cooking show from India but I get the joke since I have lots of friends in the UK :D
You can, just go forth and practice. And before you protest I have news for you. Every single Chef all the way across to home cook has pulled something out of the oven they aren't happy with. All you have to do is figure out the cause and have another crack at it. Patience, persistence and perseverance and you can do it! Good luck.
I got taught in a kitchen to salt pork belly the day before and refrigerate. Same temperatures though. It comes out amazing and doesn't dry out pork belly
I swear by placing the shoulder on to a bed of salt in the fridge overnight (so the skin is touching the bed of salt) & cover the flesh with cling wrap. This draws all the moisture out of the skin for that really dry skin, then when preparing brush off excess salt, and pour a cup or two of boiling water over your scored skin (over an oven tray over the sink)..watch it open up a little. Pat dry completely so no moisture and drizzle with olive oil and a pinch of salt.. 30 minutes in 250C oven for the perfect crackle. Works perfectly every time.
We always had bacon on the skin and when we cut the bacon off the skin we used that for cracklin. Beautiful stuff and beautiful memories. Hard to find bacon on the skin anymore.
Do you let it rest with the crackling still on. I tend to Cut the crackling off, and set aside, then cover the joint to rest wrapped in tinfoil? Is this not needed, I thought the crackling would soften while it rested?
This is all well and good for fatty cuts like shoulder or belly but if you are doing a leaner cut of pork loin I'd say you need to be a little more careful with that initial heat blast and the subsequent cooking times, or you'll have crisp crackling on a dry roast ...
This is exactly how I do roast pork, an old, tried and trusted method. I learned from Anthony Worrall Thompson and it neve fails. I have always cooked on gas, but have just moved into a new bungalow, where the hob and oven are all electric, the oven works well, but, but, but being fan assisted the pork spits a lot, as the heat is so dry, and coats the inside of the oven terribly, and takes hours of elbow grease to get clean! What I want to know, and I will try this, as I know it works in a gas oven, is to cook the joint covered with foil, and for the last 40 or so minutes open the foil , and return the joint to oven on its highest heat.
it's a preference thing, but you can put it in a cold oven and then amp the temperature 5min before taking it out. This creates a more juicy meat with more of the white fat stil remaining. the way he did it is delisious as well though, and probrably better for making sandwiches the next day.
If you don't have the budget to buy free rage organic pork which cold cost more than $10 per KG than pork from the supermarket, buy the normal stuff from the super market that is in the pre packaged vac packs and take it out the vac pack the night before and put it in the fridge uncovered over night. The fridge drys the skin out over night and the crackle works out perfectly.
That "dry it uncovered in the fridge overnight" trick also works well when preparing a duck for roasting.
@@gardenamateur I dry out par-boiled potatoes in the fridge. So quick and easy to roast the next day.
Good advice, just done this ready for tomorrow :)
Nosferatu Zodd pigs have no soul there just food
@Nosferatu Zodd Meat is a part of a healthy diet. And the pig made a worthy sacrafice to my plate.
Best crackling video on youtube, I know because I've watched them all. Great stuff. Cheers.
But you gotta los Marcos...
I come back to this one often, just came back again so I could show my buddy what crackling is
Facts
hear hear
same just watched 3 other videos to learn how to do good crackling and this one is by far simplest looking method. looks super tasty too, they all do though but at least I feel theres less chance I'll mess this one up.
I have watched a lot of cookery shows on youtube and i must tell you i am very happy with your presentation. The words were perfectly put; gestures were just right, keeping the viewers focus on the preparation; you have a pleasant appearance and calm demeanor!! Really impressed!!! Looking forward to watching more of you.
Definitely agree! Perfect gestures
THAT! is the business.
THAT! is what I'm talking about.
THAT! makes me so happy.
Unfortunately you probably won't get to see this but I followed you advice exactly and got the most delicious crackling I've ever made. thank you so much
ill fuck this up for sure
Bobby Russell Christ, that made me laugh m8.😝👍🏼 I was just having similar premonitions.
Ha Ha !!! Made my morning...
ब
Bobby Russell hahahaha that really made me laugh
That crackling was the perfect colour...and the crisp....bliss.
I have just cooked your pork exactly the way you said and the crackling came out just perfect.
Thank you so much for the tips. I shall be making this again for sure.
Pork Crackling when done right nice and Crunchy is the best part of Pork It is where all the flavor
Just tried this method with a cheap roast I found on sale at the local supermarket. Worked a treat, even with a cheap roast. Best crackling I've had in quite a while, and the roast was still moist and tender.
Did exactly as you said and it came out perfectly. So easy and heaps of brownie points. Many thanks, Simon, Adelaide.
That crunch immediately make me non-stop drooping
Do you mean "drooling"?
Makes my belly very happy indeed - thanks
Dear Gill,
Thanks a lot for sharing your tips&Tricks on pork crackling. I have tried your way on last Tuesday, welcoming 10 guests inclusive Canton natives, all of our guests were very happy. All the credit is to you and to the butcher house "ferme du bouret" as the only thing I did was salt&pepper + setting oven temperature right. It was simply delicious.
In this way, anyone can cook (Remy's way).
Thanks a lot
Oh yeah...Delish!
This video is responsible for quite a few nice roast Sunday dinners, thanks mate.
The best recipe I have ever seen!!!
Pork Leg roast
ruclips.net/video/i9ZqfN8bVfg/видео.html
#pork #porkbelly #PorkChops #PorkRibs #porkchop #porkbutt
#porkshoulder #porklover #porksteak #porklovers #porkmeat
#porkbuns #porkroast #porksausage #porkrib #porkrecipe #porkroast
2:47 you must of had a really hot oven, It was done almost instantly
That Guy The joys of timelapse
Denver Begley Spring flower
HAVE.
PHENOMENAL. Thank you so much. I was trying WAY to hard. The roast came out perfectly. Your dry skin tip was absolutely key.
I come here every Christmas haha. Good luck for tomorrow everyone
Great video and thanks for posting
2:48 if it wasn't a time lapse and it literally took that amount of time to make crackling... I'd be in heaven every day.
Simple & beautiful. Thank you for a great video.
I'm going to try this... it's backwards from the Danish way, where we put it under high heat at the end rather than the beginning. I'm curious to see how it works. Will let you know in a few hours how it goes. Our "flæskesteg" classic pork roast to Christmas dinner is usually without bone... but is basically the same as yours, but it comes already scored, we merely have to be sure the scores are correct, and cut all the way through... without cutting the meat as you say. You don't have the pork on a rack, which intrigues me also. Thanks for the tip.
It came out great! My Danish hubby and son were so glad!
Crackling good episode. Keep sharing these delicious video's. Blessings ChefMike
Have been using this now for ages - perfection
If you don't have a fan oven, my tip is to get the skin as parallel to the oven element as possible. Otherwise, I find the higher portion crackles, whereas the lower does not so much.
Wow!!!! That’s absolutely crackling 😀 we usually eat with plain rice , fresh tomatoes & onions and our dipping sauce which is spicy fish bagoong or soy sauce 😀 yummmm!!!
Thanks for the awesome channel I tried your pork belly recipe and it came out perfectly.
There are some nice warnings and tips in this video, nice.
Love it ..always come back to this video 👍
excellent easy to follow instructions
Fantastic work there Gill!
simple and easy.. very nice video.. i've seen gordon ramsey's video and his crackling was like jelly.. this is superb...
The sound of you crunching on that crackle makes me happy.
An adjustable utility knife ~ that's genius ~ Bravo
Well, I did this and I am a kitchen rank amateur. Easy to understand, nice and short, and the product of my labour was equally phenomenal and delicious. I have to admit though, to get the crispiness scale up, I had to go 500degF (Broil) for about 5minutes). Otherwise, cooked to perfection, tender, juicy and perfect colouring. I am quite amazed. Mazeltov!
Good vid, precise and to the point and this guy shows how to make perfect pork crackling on a normal oven, unlike other vids where you're scowled at for not having a $1,000,000 bbq made by Rolls Royce!
That was sexual.
+Headbanger's Kitchen .That was sexual.we all don't make love to pigs.obviously you do.pervert.lol
mark richardson hahaha meant it more in the category of food pork :P
Einarr Michaelsson ahahhahah nope it's not. I'm a youtube heavy metal cooking show from India but I get the joke since I have lots of friends in the UK :D
Headbanger's Kitchen lol
+Headbanger's Kitchen fuck yeah it is lol
R85 for a nice piece of pork belly hear in SA, that's about 4 pounds. The dripping from this is phenomenal. Some fennel in the rub is also superb
The 230° is Celsius, right? Because the maximum my ordenary, domestic oven can reach is 300°C
+ananym Yes, 230 Celcius
That looks absolutely fantastic!
Fantastic. Do you need to add oil or fat before cooking?
Thanks very much, I will try your method.
Just checked this to put my pork loin in the oven, great vid Gill. My mouth was watering. Thanks.
Look at the colours in that joint ! INCREDIBLE ! I so wish that I could create a joint like that :(
You can, just go forth and practice. And before you protest I have news for you. Every single Chef all the way across to home cook has pulled something out of the oven they aren't happy with. All you have to do is figure out the cause and have another crack at it. Patience, persistence and perseverance and you can do it! Good luck.
Brilliant video
I got taught in a kitchen to salt pork belly the day before and refrigerate. Same temperatures though. It comes out amazing and doesn't dry out pork belly
I swear by placing the shoulder on to a bed of salt in the fridge overnight (so the skin is touching the bed of salt) & cover the flesh with cling wrap. This draws all the moisture out of the skin for that really dry skin, then when preparing brush off excess salt, and pour a cup or two of boiling water over your scored skin (over an oven tray over the sink)..watch it open up a little. Pat dry completely so no moisture and drizzle with olive oil and a pinch of salt.. 30 minutes in 250C oven for the perfect crackle. Works perfectly every time.
wow!!
The best recipe I have ever seen!!!
Pork Leg roast
ruclips.net/video/i9ZqfN8bVfg/видео.html
#pork #porkbelly #PorkChops #PorkRibs #porkchop #porkbutt
#porkshoulder #porklover #porksteak #porklovers #porkmeat
#porkbuns #porkroast #porksausage #porkrib #porkrecipe #porkroast
good pork crackling mr. it is like a porchetta. I ll try it. 👍
that crunch sound made me go urgh in delight.
Mate, your method worked perfectly.. Appreciate it 🙏🏼
The box cutter is the secret
Just tried this, worked perfectly and now reaping the reward!
I always Rub in butter and some olive oil And always had amazing results
thank you from Christmas Eve, in Australia 2020
loving that kitchen
Every time he said "crackling" my mouth watered.
I also don't understand how Gill is so thin!
You sold the *Crunch*. Good job. It looked delicious.
wow that crunch sound top class crackling...
I cut the fat cap off to make a crockpot pulled pork, hoping if I follow the same instructions it will work the same
I've tried cooking pork roast this way and can guarantee, it works. It's tender and the crackling is all he says it will be.
Can't wait until Christmas Eve to prepare ours!!
I made it last night and it was my first yummy pork crackling. Thank you.
Ah me mouth is watering!! Looks delicious!
Good video, will try it.
I don't eat meat and yet I saw the whole video and honestly enjoyed the presentation.
You're a lifesaver thanks .
We always had bacon on the skin and when we cut the bacon off the skin we used that for cracklin. Beautiful stuff and beautiful memories. Hard to find bacon on the skin anymore.
Amazing!!..I will try the next time I have Pork.....Thank you and Merry Christmas River cottage..
Do you let it rest with the crackling still on. I tend to Cut the crackling off, and set aside, then cover the joint to rest wrapped in tinfoil? Is this not needed, I thought the crackling would soften while it rested?
looks amazing
Beautiful!
god i love crackling for me its the best part of the roast
That was very helpful I shall be having a go at that as I've got plenty of pork I shall make some tonight take it fishing tomorrow
2:25 Some say that salt was poured into a body of water which came to be known as the Dead Sea.
This is all well and good for fatty cuts like shoulder or belly but if you are doing a leaner cut of pork loin I'd say you need to be a little more careful with that initial heat blast and the subsequent cooking times, or you'll have crisp crackling on a dry roast ...
Fuck
Kiumars Irani
Don't mind if I do
whynottalklikeapirat
Moses was a a gay
Kiumars Irani
Are you like ... a real crazy person?
whynottalklikeapirat
Do YOU like Jews?
This is exactly how I do roast pork, an old, tried and trusted method. I learned from Anthony Worrall Thompson and it neve fails. I have always cooked on gas, but have just moved into a new bungalow, where the hob and oven are all electric, the oven works well, but, but, but being fan assisted the pork spits a lot, as the heat is so dry, and coats the inside of the oven terribly, and takes hours of elbow grease to get clean! What I want to know, and I will try this, as I know it works in a gas oven, is to cook the joint covered with foil, and for the last 40 or so minutes open the foil , and return the joint to oven on its highest heat.
Hi Chris, cleaning the oven is a bore BUT I use simply some Jif and 000 wire (steel) wool, its much easier than scouring pads.
Awesome video thank you! x
gonna try this today. but can i poor in some apple cider to add flavour and keep the meat moist?? thanks
Do you use ventilation in the oven? Or just normal heat?
THAT! is the sort of thing that makes me happy too :D
Wow, lots of happy people here
i fail at pork crackle amd have tried many different ways. i will try this tonight!!
Have you tried turning it off and then on again?
computer says.. no
DID YOU DO IT RIGHT THIS TIME?
yes, this way works lol
i love success story's.
It makes me so happy 😩
I achieved the crackling! Quite a simplified recipe you made it! Amazing
I love this soooo much! I am salvitating!
Simple and divine.
You’re killing me!! Haven’t eaten since breakfast and it’s now after supper time. Why do I do this to myself!
Deffo doing my pork like this looks amazing
Is the temperature for normal oven or fan oven? Thank you
it's a preference thing, but you can put it in a cold oven and then amp the temperature 5min before taking it out. This creates a more juicy meat with more of the white fat stil remaining. the way he did it is delisious as well though, and probrably better for making sandwiches the next day.
The salt draws out the moisture to make it drier and crispier
great video
I cant believe that it really that dead simple... I must try it soon.
Glad that I’m not a vegan or Muslim, this is my favourite dish. Hands down.
Silly question but are those oven temperatures for fan ovens?
do u put a little water or old in the roasting tray??
I seasoned the pork with a Knorr pork stock cube seasoning paste and it was very crispy.
Awesome, thanks mate.
My mouth is seriously watering after watching this. Wish we could get great pork as easily here. Hard to find free range pork in the US.
Hi, how long do you cook the pork in 180c and are you using fan or the grill?