How to get the best pork crackling. Roasting a bone in loin of pork, until juicy and tender.
The ultimate pork crackling roasting joint.
source
30 Comments
Leave a Reply
You must be logged in to post a comment.
How to get the best pork crackling. Roasting a bone in loin of pork, until juicy and tender.
The ultimate pork crackling roasting joint.
source
You must be logged in to post a comment.
After the initial 20 min on high (200-220 deg), was it an hour at 180 or 120?
It is downright sinful for you to advertise something so delicious looking and the nerve of you to eat is right in front of us and enjoy it. I won’t be sharing mine with you just for that. Thanks!
I don't understand why you would french this; the crackling is the best part. Given the choice, I would rather have the crackling that the meat
Great video man. Really appreciated it.
just Paul's girl says, It is like flossing teeth!
i'm so frickin hungry!
Jummy!
You should not overcook it the way you just did you should have stopped at 67 C and rest for 20 min for residual heat bring it up to 71c for a far superior product than what you dried out as it makes it more tender and juicier unlike what you ruined.
Absolutely stunnin, we are raising free range pigs, here at Prior's Cleve Farm, Maryland, U.S.A .
Our farm began in the year of Our Lord, 1673, Mr. Richard Charlotte, who was born in Cleve Prior, England, naturally Mr. Charlotte like every good English farmer raised pigs, so you see, we are keeping this wonderful tradition he started here, very much alive, indeed!
Side note, my Uncle bought Prior's Cleve, (500 acres, now 165 acres) in 1919, a long established tobacco farm, raised pigs as well. We are planning to reconstruct in the traditional way, the olde meat house, cheers mate!
Beautiful….👍🏼
I love it when the local store has the rib section on sale $.99 lb. I get the whole rib, about 18 ribs, tell the saw man to break the chine bone right across all the ribs which allows me to cut the ribs individually when I cook it. I cut it in half & freeze half and put the other half on the Weber and smoke/cook it. Nothing better.
Over cooked
That looks amazing!
Got some some pannage pork on order from up the road in the New Forest. Definitely going to do this! Rock on man………
This made me want to bite my screen
I know you'll say "Sacre bleu!" Two things missing mate….. couple of Yorkshire puddings and some mint sauce.. An old film springs to mind, The green mile. I'm in heaven, I'm in heaven?
Just boned and rolled a chicken put the thighs in the roll covered with bacon cooking soon
After this video I’m waiting for my butcher who does farmers market sells up every weekend he is butchering soon going do this looks great
what sucks is that in the US it's really hard to get pork with the skin still on. Try few butchers/groceries sell it.
That shot of gravy made me turn to the religion of scoot rea. Halleluja.
Dansk flæskesteg 😉
You put a lot of love into that pork mate, looks fantastic
"scott" why is it called a loin of pork?…but a "rack of lamb" for lamb?…..and a "rib of beef or tomahawk" for beef? yet they are the same cut.
I’m drooling! That looks absolutely delicious 😛
ya the only way to cook ,with the rind on. gee i be first one at the table.last to leave.
Did you chine it Scott
Mashallah !!
Wait…..water in the tray?? I also use WAAAYY more salt. Almost a crust that can be broken off after. Doesnt the water steam it?
Bloody hell, that looks delish. I'm deffo going to copy this, thanks man!
Collab with Rate My Takeaway! Danny’s be dribbling at your doorstep all day long! Great video Scott, thanks again for all your hard work!
Love it and thank you