It’s a tricky thing to get right but an absolute delight when done correctly. Follow Gill’s guide to get PORK CRACKLING perfect!
Love the recipe? Buy Gill’s Pigs & Pork handbook now!
Pig in a Day course at River Cottage HQ:
– – –
DON’T MISS A THING! FOLLOW US:
River Cottage Food Tube |
Subscribe to River Cottage Food Tube |
Twitter |
Facebook |
Visit River Cottage HQ |
source
25 Comments
Leave a Reply
You must be logged in to post a comment.
And I'm sitting here eating pork grinds from Dollar tree.. go f*** yourself.
So how long in the oven? 2hrs??
Great video and thanks for posting
No virgin oil on top
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
This is the most pointless video I’ve ever watched
Mate, your method worked perfectly.. Appreciate it 🙏🏼
Mine becones hard to chew
Very fit indeed. The porks looking good too mmmmmm
Awesome video thank you! x
When you get a heart attack we will bring you some in the hospital you are staying in…
Disagree with not letting it sit after seasoning. Losing moisture out of the skin is a good way to guarantee spot on crackle. Just pat it down with some paper towel to ensure it's completely dry before you put it in the oven
you need to have the skin dry and brown.. then skips right over how to do that… yeah good one mate
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 always Rub in butter and some olive oil And always had amazing results
Just checked this to put my pork loin in the oven, great vid Gill. My mouth was watering. Thanks.
https://youtu.be/Zj9ZwB78s6M
This video makes me want to be a vegetarian.
Ahh yes the old prison technique of scoring snitches.. I mean pork!!
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.
Incredible
Thanks for the technique but just salt and pepper??? Really?? My nigga you are not a chef if that's the only seasoning you use lol
do you dry it overnight in the fridge?
No weights no temperatures …. Pants for people looking for help
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