#originalnakedchef
Original Naked Chef demonstrates how to cook the perfect Christmas roast pork with crackling, Easy to follow video recipe with step by step instructions throughout.
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How did you get the potatoes to that consistency?
Was hoping to see the gravy being made π€¦ββοΈ
In Canada, pork loin doesn't come with skin. You will only find that on pork shoulder roasts.
Blood hell! That is the best video on YouTube for Roast port crackling..I've watched loads, U.S bbq…Chinese etc. But you cannot compete with a British roast. Really well explained. I've got this π
Roast pork should have some stewed apple
exceptional job, kudos
Way to overdone.
Shame you didnβt show making the gravy
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 π Any tips on what I can do in addition to this video to stop the meat drying out?
This is a perfect British Sunday roast π looks delish
Can I use this method for a boneless leg joint?
Where the hell are the yorkies like
I eat the crackling and don't care what happens to the pork
Black pepper will burn in the oven
My pork loins never have enough fat to score.
I can do it with a pork.shoulder..
ooh!! This video is so tempting! Great job, chef!
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.
How did you get your potatoes to roast up like that?
Bit late to the party but are the temps you use on fan assist oven or just normal oven
Yummy my friend.
how hot have you got the oven set you let me know
those potatoes look amazing too
that pork looks dry AF!
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…
I'm afraid the only person that gets any cracking is me the cook, cant help pulling a bit off every time I look in the oven. It's almost bald by the time it gets to the table.
Excellent pork, you lost me at parsnips…
Looks amazing! That's some southern watery gravy if ever I saw it though… up North I want to be offered a slice of gravy!
Had this at my bar mitzvah . B
What a beautifull video, on every account. I really enjoyed it!! The best.
Job well done pal .
Where's the apple sauce?
Can't understand why no-one uses lard anymore, after all, it's pig fat. What's wrong with using it instead of vegitable oils?
Thanks mate! Cheers!
Bad idea, scoring the meat, dries out. Oven temp 250 for 2 1/2 hours, under the broiler for 15 minutes. Best ever.
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:).
Wish chefs would us utensils when touching food instead of germ-ridden hands.
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.
Hold your hand with the knife?
Sometimes the crackling comes out as hard as a rock. How to prevent that???
Your voice reminds me of lou from little britain haha
I haven't got kitchen roll can I use toilet paper instead (clean obviously)
Nicely explained..very simple…had great resultsπ
This video is racist. Do you think Muslims can eat this food? No!!!
Omg , that look's perfect
BRAVO!!!!!!!!!!!!!πππππππππππππππππ
Oh, COME ON! That is DRY AND over burned!!! Gravy is like a water over a desert!
this guy must be rationing salt
my dad's worried this will cremate the pork as it's not covered, can you put his mind at rest as he doesnt want to waste the pork? thanks