Love this cut, as so good with the summer barbeque weather coming up. Love crackling too, but I can never seem to get it right, so any suggestions on perfectly cooked crackling mate ?
Score it correctly then rub oil & salt in the skin. Then in the last 5-10 mins of the cook switch the oven to grill at high temp and watch it start crackling ! 👍
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Really helpful thanks! Saved the panic when i didnt ask the butcher to de-bone!
Love this cut, as so good with the summer barbeque weather coming up. Love crackling too, but I can never seem to get it right, so any suggestions on perfectly cooked crackling mate ?
Score it correctly then rub oil & salt in the skin. Then in the last 5-10 mins of the cook switch the oven to grill at high temp and watch it start crackling ! 👍
Thanks for the info going to try it out
Love the video. Seeing those ribs makes me want to fire up my weber smokey mountain! damn, or some asian pork belly!
chuckled at feeling while youre boning at 1:12
Lovely job
Thanks mate!
that flap is very dry,...should take it off.
I've always found it pretty good to cook with, there is the option to trim it if you wanted though 👍