From the recipe: Cook uncovered for 30 minutes at the highest heat, then reduce the temperature to 180ºC and continue cooking for approximately 25 minutes for every 500g of weight.
Don't put the oven to full temp as he says, I did that and the oven almost caught fire, put to 220C for 20 minutes while keeping an eye on it, then slow the cook down for an hour to 160C, turning it uptown 200C for the last 45 minutes. but the way he cuts the fat and adds the salt is spot on, my roast came out great looking just like his, mine weighed 2K, hopes this helps.
I agree with Bruce. I followed his instructions verbatim, but my oven also almost torched itself. I made adjustments on the temp and I also dry-rubbed my for a dry marinate, and it came out perfect! Will try Bruce's cooking instructions.
I agree with some of the other comments about setting the oven so high at the beginning. I couldn’t see inside the oven for all the smoke. I tried it again later and set the oven to 245deg. It worked a lot better with very little smoke. Still got good crackling.
Absolutely brilliant Curtis....thankyou It was the first time in many years of failed crackling So easy & i had no issues with burning having it on the highest heat
If any of your sliced rind does not come up to perfect crispy, store it in the fridge (with its fat layer) for later. When you are ready for a treat, fold the piece/s completeley into a kitchen paper towel (so you do not have spatters all over to clean up), place it on a plate, and into the microwave. With 1100 or 1200 watts you need a MAXIMUM of 30 seconds to puff that morsel and crisp it up. Deeeee-lishus, and you can treat yourself to just half a stick every night for a week (or more) if you like. OR, just yam the whole damned lot at once!!
Followed your instructions and wrecked the crackling. I turned my oven to the hottest it will go and by 20min the skin of the pork was cooked black - carbon. If I had left it for your recommended 30min the whole roast as well as the crackling would have been toast - DO NOT TURN YOUR OVEN TO THE HOTTEST IT WILL GO - 220/240 is best.
Curtis did that pork come from coles? Pork roasts at my supermarket are vacuum packed in bags and very wet .. hard to get crackling out off.... without drying overnight in the fridge .. they are also usually pre scored
I'm sorry but I feel I must agree with some other comments here and give some negative feedback. I have an old oven with no window, and did what he said. As a result a lot of the crackling was burnt, and a lot of the meat was overcooked. Also again as others say he didn't mention what temp to lower to ( which I found out is probably 180 from watching another persons post. And that 230 might be a sufficient initial temp) It may seem obvious, but if we knew we probably wouldn't be watching youtube to find out. Disappointing !
Could you add vegetables such as carrot, garlic, celery, some herbs and perhaps red wine or water in the tray under the pork to make gravy with later on?
you can. i do it in an oven. just use and oven tray and put some water or redwine and the buttom of the oven tray. put in your vegetables. just roast the pork until it's done on the inside on turn the oven on full power with only heat from the top. for a few mnutes, but make sure you keep an eye on it while you have the heat turned full up. because the crackling can get charred really quickly this way
Hi Curtis 😍. Hi Curtis 😍. Hi Curtis 😍. Hi Curtis 😍😍...........................................................................................................................................
Basically high as your over can go for about 30min to crackle the skin, reduce temp to 160-180 degrees and cook for an additional 25-30min for every 500g, closer to 25 if you want your pork to be more tender I suggest. E.g. 1kg of pork belly/joint (I prefer belly), 1.5hrs, if your skin isnt all exactly crispy all around, raise temp back to high around 220-240 for 10min, then it will be done.
coles is an d australian brand and he is australian, so celsius. then, turn it down to which you the temp which you would normally roast your meats at. e.g. for me, 180 fan forced
that crackle is shit look at all the crappy chewy parts. theres like maybe 50% good crackling there. youd expect better quality from one of Australias premier chefs.
From the recipe:
Cook uncovered for 30 minutes at the highest heat, then reduce the temperature to 180ºC and continue cooking for approximately 25 minutes for every 500g of weight.
Don't put the oven to full temp as he says, I did that and the oven almost caught fire, put to 220C for 20 minutes while keeping an eye on it, then slow the cook down for an hour to 160C, turning it uptown 200C for the last 45 minutes. but the way he cuts the fat and adds the salt is spot on, my roast came out great looking just like his, mine weighed 2K, hopes this helps.
I agree with Bruce. I followed his instructions verbatim, but my oven also almost torched itself. I made adjustments on the temp and I also dry-rubbed my for a dry marinate, and it came out perfect! Will try Bruce's cooking instructions.
Maybe your oven had fat residue that caught on fire? Same goes if you crank a BBQ
Drooling at that crunching sound
I agree with some of the other comments about setting the oven so high at the beginning. I couldn’t see inside the oven for all the smoke. I tried it again later and set the oven to 245deg. It worked a lot better with very little smoke. Still got good crackling.
Absolutely brilliant Curtis....thankyou
It was the first time in many years of failed crackling
So easy & i had no issues with burning having it on the highest heat
We followed these instructions last Xmas. I now have a grandson who loves roast pork and crackling
If any of your sliced rind does not come up to perfect crispy, store it in the fridge (with its fat layer) for later. When you are ready for a treat, fold the piece/s completeley into a kitchen paper towel (so you do not have spatters all over to clean up), place it on a plate, and into the microwave. With 1100 or 1200 watts you need a MAXIMUM of 30 seconds to puff that morsel and crisp it up. Deeeee-lishus, and you can treat yourself to just half a stick every night for a week (or more) if you like. OR, just yam the whole damned lot at once!!
mmmm - I don't know what was better, learning how to cook the perfect crackling, or looking at Curtis Stone. They both looked delish :)
Followed your instructions and wrecked the crackling. I turned my oven to the hottest it will go and by 20min the skin of the pork was cooked black - carbon. If I had left it for your recommended 30min the whole roast as well as the crackling would have been toast - DO NOT TURN YOUR OVEN TO THE HOTTEST IT WILL GO - 220/240 is best.
if you cook it on a low shelf, it doesn't burn. There's room enough for th steam to rise and to circulate...
Curtis did that pork come from coles? Pork roasts at my supermarket are vacuum packed in bags and very wet .. hard to get crackling out off.... without drying overnight in the fridge .. they are also usually pre scored
Yes dry overnight. Also the pre scoring doesn't usually go right down to the meat.
Run with chux cloth to draw out miisture
so he doesnt specify "turn it down"....
to what temperature?
Mary Burgess
Just turn it down bro.
Very nice
I'm sorry but I feel I must agree with some other comments here and give some negative feedback. I have an old oven with no window, and did what he said. As a result a lot of the crackling was burnt, and a lot of the meat was overcooked. Also again as others say he didn't mention what temp to lower to ( which I found out is probably 180 from watching another persons post. And that 230 might be a sufficient initial temp) It may seem obvious, but if we knew we probably wouldn't be watching youtube to find out. Disappointing !
Reducing the temp to how many degrees?
He did not say, but I suggest whatever you normally cook pork at - so maybe 350 F??
180 will do
thank you, i needed that so much
thank you coles,very cool
yum
It's making me hungry!
paulmaking1980
Another Aussie legend
Hello the temperature you mention is in Fahrenheit or Celsius?
I'm sure that's Celsius... 275 C is 527 F, our own electric convection oven tops out at 500 F.
I know you asked a long time ago, but this guy is Australian and we use Celsius!
Cesius
This is awesome
looks yummy,,thanks Curtis,you look yummy to xxxxx
that's a great idea dude.
I live you videos, it's a shame the its to short time in it. I love how you work and you personality you sre awesome
Turn it down to what temp?
He did not say, but I suggest whatever you normally cook pork at - so maybe 350 F??
Could you add vegetables such as carrot, garlic, celery, some herbs and perhaps red wine or water in the tray under the pork to make gravy with later on?
Alioth 11 no it gives off steam i did that the first time supposedly you not suppose to but i did anyway simples kiss mwahhh
Maybe in a separate pan... but methinks using the deglaze from this roast for veggies would make them another killer dish!!
Yeah it gives of steam and moisture which will ruin the dry air which you want
you can. i do it in an oven. just use and oven tray and put some water or redwine and the buttom of the oven tray. put in your vegetables. just roast the pork until it's done on the inside on turn the oven on full power with only heat from the top. for a few mnutes, but make sure you keep an eye on it while you have the heat turned full up. because the crackling can get charred really quickly this way
I like Curtis Stone
🇦🇺👍👏👏👏 good 👍
after 30 mins in high heat, what roughly degree should we turn the oven down to?
He did not say, but I suggest whatever you normally cook pork at - so maybe 350 F??
normal baking temperature - about 180C
200
That’s my friends uncle! Curtis if your reading this, I’m Hamish stones friend
Hi Curtis 😍. Hi Curtis 😍. Hi Curtis 😍. Hi Curtis 😍😍...........................................................................................................................................
Curtis that crackle sounds better than Ramsays or Marcos. Amazing!
So now we know! 😯
Good one Marc, what a classic
I didn’t know he was Aussie 😂
I am 67 years old and I always have trouble with bloody Pork Crackling I am going to try your way wish me luck you cute to
How did it go? 😊
Basically high as your over can go for about 30min to crackle the skin, reduce temp to 160-180 degrees and cook for an additional 25-30min for every 500g, closer to 25 if you want your pork to be more tender I suggest. E.g. 1kg of pork belly/joint (I prefer belly), 1.5hrs, if your skin isnt all exactly crispy all around, raise temp back to high around 220-240 for 10min, then it will be done.
Good recipe but my crackling was burnt after 20 mins mins in my oven cranked all the way up. Watch this but otherwise all good.
你
why does the temp needs to be so high? / why not slow cook it?
The idea is to get perfect CRACKLING - crispy needs high heat. If you slow cook it, the skin will be rubbery at best.
because the crackling won't crisp up
"270 degrees" We have to guess which scale; centigrade or fahrenheit. "Then turn it down." Turn it down to what?
270 C = about 500 F - he did say the hottest your oven will go.
It’s Australian so definitely C not F
von Coconut I was thinking exactly the same thing
@@bimjim01 yes but turn the temperature down to what?
coles is an d australian brand and he is australian, so celsius. then, turn it down to which you the temp which you would normally roast your meats at. e.g. for me, 180 fan forced
wait... isn't this just the pork with crackling skin you can get at a chinese bbq shop?
l
that crackle is shit look at all the crappy chewy parts. theres like maybe 50% good crackling there. youd expect better quality from one of Australias premier chefs.
中圊煮蛋糕
Doesnt tell you what to turn it down to?
He did not say, but I suggest whatever you normally cook pork at - so maybe 350 F??
All those people asking what do you turn it down to have obviously never cooked a roast before. About 180C
Maureen Chuck well there’s a first time for everything
anddd thats why we're here?
1.35-1.42 your hand make my mouth water rubbing that pork