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  9. Followed this guide to a T (including the meat weight being the same) and although the cracking turned out great, the meat was dry as a bone 🙁 Any tips on what I can do in addition to this video to stop the meat drying out?

  17. You forgot the MOST CRITICAL thing. You have a fan forced oven. This is THE MOST CRITICAL aspect. Anyone can do cracking with a fan forced oven.
    You need multiple more steps for crackling if you don't have one.

    To help people without one
    1. Pour boiling water over the skin and then Pat dry
    2. Apply lots more oil and salt than this. Particularly salt.
    3. Lift the pork out of the water and make sure there is enough room around meat for air flow. If parts of skin don't Crispen, rotate meat to expose all areas of skin.
    3. Separating skin from meat, depending on cut, can also help.

  24. The food looks very good, but it is not food for Christmas…..At Christmas dinner should be a fish -in Latin El PES (like 'pescado'-abbreviated from of the word, still used in Spanish today)….The reason is, that in old Rome, when Christians were persecuted for almost 400 years, to identify themselves to others on street in public etc, they used the picture of the fish (PES), because it was and still is an abbreviation of "Poder Eternal del Senior , which in English is Eternal Power of the Lord……and Christmas is Lord's birthday!. I am not a religious person, but I like to do things right and with logic, hence pork or anything else, but fish, should not be on Christmas dinner table…..But that is only my opinion…

  35. HI ORIGINAL NAKED CHEF:

    YOU STATED YOU WOULD GIVE US ALL THE IMPORTANT INFORMATION ABOUT THE PORK LOIN YOU BOUGHT AS FAR AS THE WEIGHT OF THE MEAT, AND OTHER INFORMATION YOU PROMISED, BUT AFTER WATCHING YOUR ENTIRE VIDEO YOU NEVER GAVE US ANY WIGHT OR OTHER INFORMATION.

    IN VIEW OF THAT WOULD YOU PLEASE REPLY SOON AND GIVE US THE MEAT WEIGHT AND ANY OTHER OMITTED INFORMATION YOU AGAIN FORGOT TO GIVE AS PROMISED?

    BTW EVERYTHING YOU HANDLED IN THIS YOUTUBE VIDEO IS NOW INFECTED WITH PORK MEAT JUICE WHICH IS DANGEROUS.

    I HAVE BEEN COOKING AND BAKING FOR OVER 55 YEARS SO MAY I SUGGEST THAT NEXT TIME MIX ALL YOUR SEASONINGS IN A BOWL AND THEN YOU CAN DIP YOUR HAND AND RUB IT INTO YOUR PORK ROAST WITHOUT INFECTING ALL YOUR OTHER ITEMS YOU'VE TOUCHED WITH THE RAW PORK JUICE STILL REMAINING ON YOUR HANDS.

    BEST TO BE SAFE THAN SORRY!!!

    ALSO YOU HAVE OVERCOOKED YOUR POTATOES AND THAT PORK SHOULDER UNTIL IT BECAME BONE DRY.

    "PORK SHOULDER SHOULD RETAIN MOISTURE AND BE TENDER AND SUCCULENT, AND NOT COOKED TO THE POINT OF BEING SO DRY".

    IF IT WAS PROPERLY COOKED YOU WOULD NOT NEED TO ADD GRAVY TO IT AT ALL, AND JUST ADD GRAVY TO OTHER ITEMS ON YOUR PLATE, BECAUSE CORRECTLY COOKED PORK SHOULDER ROAST SHOULD BE SAVORED WITH ITS OWN NATURAL JUICES, SO YOU REALLY TASTE THE PIG AS IT WAS MEANT TO BE TASTED.

    WISHING YOU HAPPY SAFE COOKING, & GOOD EATING:).

  37. Looks good mate. I'm going to try this.Also i will be asking the butcher for extra crackling.Craft knives are perfect for scoring the crackling.,because you can limit the depth of cutting through the skin.

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