Roast Pork with Perfect Crackling every time – So Easy just 4 ingredients!
Roast pork has to be one of my favourite meats and this is the way that I always cook mine, simple but so delicious showcasing the flavour of the pork itself.
I have roasted a pork leg joint here but this method also works perfectly for a pork shoulder as well.
Pork recipe:
If you have any questions about this recipe or if there is another recipe you would like to see me make, please ask away in the comments down below!
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Wow!,
Wow! Katie, why can't my hand go through the screen and grab some of that pork and crackling you made?! Mouth-watering. I've never managed to make proper crackling so thanks for your method of long, slow cooking. Now I understand! Thank you!
Hiya Katie, my name is Sharon, from Bridgend, Wales, your recipe brings back memories. Thanks
This looks really good! Question. Is it 220 degrees "fan" I'm hearing? Does that mean convection? These Canadian ears love the accent but not sure about the 220 fan part.?
This looks amazing my bf hates Turkey on Christmas but loves a good pork joint definitely doing this pn Christmas day 😋
Cheers Kate !
its looking good every time i do it its different but tast lush ,theres enough for a sandwich tomorrow with mustard ,its man cooking like when men wrap presents man wrapped celo tape all round .
ive just bought a huge one in lidl £4 27 its massive but the roast beef one was £11, 98 , no way thats weird ,Any way ive cut it in half put half in freezer ,The piece i have now i put it in on number 8 for 35 minutes. and ive just turned it down now for another hour . think that will be ok . And if my cats keep begging soon as i pick up tea towel And open oven door they appear . There going in soon on gas 4 for 5 hours .
i went to buy a roast lamb joint today ,but i couldnt get a loan £12 99 is mad ,so i bought pork same size £3,99 lol .
Nice one, turned out good!
what about us with gas ovens number 2 or number 9
I score first with a sharp knife so that the salt gets into the slits.
God dame that looks good.. hope mine turns out this good tonight!…..
👌👌👌👌👌
The best ever, great to listen to easy to follow ,job well done thanks
So are your temps degrees F or degrees C . .
1 thing its pale grey u want to marinate it in vacum for 6h at least you season not only a skin but also all sides with a dry rub, but for home cooking its good also butter+black truffles
Now then Lass Love your accent love your Barnet and loved this recipe I’m stealing it and making on Wednesday. Nice one and Thankyou
Anybody else scream Noooooo when she threw that fat away!?!?!?! Don't give to the cat! Noooo! Noooooooo!!!!
OMGeeeeeeeeeee!!!! We are eating this as I type this – IT"S SO GOOD!!!!!!!! thank you!
Great channel.
You’re making me hungry😂😂😂
Awesome video thank you for sharing. I’m new to pork roast. I’ve only made a handful but every single one has turned out 100% amazing. Tender juicy and delicious. Just like I remember from childhood my mother made large family dinners every single night with a roast once a wk as well. I never cooked pork until I hit 30, I always thought it was a cheap meat for some reason. (Ham of course I did regularly just not any other type of pork or pork roast) Then when I had it at my auntie’s house for dinner one night I almost died when I remembered THIS has been the roast I’ve been trying to find and make from my childhood!! I went to her farm were she purchased it and got several for my freezer(because she lives 5hours away and I wanted to support her farm in their small community because clearly they were raising good animals!!) I just struggle with getting good crackling. I usually get a very small chunk that crunches but the rest just doesn’t look or taste right. I’ve never tried the additional oil so im excited to try that tonight on my roast. I usually let the skin side down rest for 24h in an inch of salt then brush it all off before cooking but it never worked for me. So I hope this way will work because I didn’t have the time in advance this roast as I just picked it up couple hours ago. Im going to let it Come to room temp then in the oven it goes. And I as well never season my pork beyond salt pepper and garlic. But your right, it does burn. I thought it was my garlic powder that burns but it might be the pepper as well as I think im using way too much of it. I’ll try it exactly this way tonight. I have a smaller 2kg roast but it’s more then enough for my husband and I for dinner and left overs. I was instructed this time to have more left overs so I got a 2kg instead of a 1.5kg. I hope that’s enough for two night dinners and a few snacks!! Thank you for your recipe I appreciate the help as we don’t like to eat out and prefer to eat at home and that means I cook everything and need help! 😂 🙏🥰🌼🙏
Hi what size joint is these instructions based on i have a 950g size joint n trying to go by the instruction on the packet as well as follow this video im doing this a first time cooking a pork joint, but you dont indicate what size in grams your pork joint is in the video and trying to determine wether the one i got is the same size but yours looks bigger thank you in advance for replying
Hello Katie .hope your well ..thankyou so much for a great video .I love Pork and crackling yum..looks Devine 🤗 .. sometimes I put my pork joint in a cooking bag then in the oven with lots of veggies..tastes delicious 😋..Try this method let me know please what you think .. ❤ 😊
Going to try this method today.. Thankyou from a fellow Welshie! 🙏😃