If you don't have the budget to buy free rage organic pork which cold cost more than $10 per KG than pork from the supermarket, buy the normal stuff from the super market that is in the pre packaged vac packs and take it out the vac pack the night before and put it in the fridge uncovered over night. The fridge drys the skin out over night and the crackle works out perfectly.

Best crackling video on youtube, I know because I've watched them all. Great stuff. Cheers.

ill fuck this up for sure

THAT! is the business. THAT! is what I'm talking about. THAT! makes me so happy.

I have watched a lot of cookery shows on youtube and i must tell you i am very happy with your presentation. The words were perfectly put; gestures were just right, keeping the viewers focus on the preparation; you have a pleasant appearance and calm demeanor!! Really impressed!!! Looking forward to watching more of you.

That crunch immediately make me non-stop drooping

That crackling was the perfect colour...and the crisp....bliss.

Just tried this method with a cheap roast I found on sale at the local supermarket. Worked a treat, even with a cheap roast. Best crackling I've had in quite a while, and the roast was still moist and tender.

Makes my belly very happy indeed - thanks

Good vid, precise and to the point and this guy shows how to make perfect pork crackling on a normal oven, unlike other vids where you're scowled at for not having a $1,000,000 bbq made by Rolls Royce!

This video is responsible for quite a few nice roast Sunday dinners, thanks mate.

Did exactly as you said and it came out perfectly. So easy and heaps of brownie points. Many thanks, Simon, Adelaide.

I come here every Christmas haha. Good luck for tomorrow everyone

PHENOMENAL. Thank you so much. I was trying WAY to hard. The roast came out perfectly. Your dry skin tip was absolutely key.

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

Dear Gill, Thanks a lot for sharing your tips&Tricks on pork crackling. I have tried your way on last Tuesday, welcoming 10 guests inclusive Canton natives, all of our guests were very happy. All the credit is to you and to the butcher house "ferme du bouret" as the only thing I did was salt&pepper + setting oven temperature right. It was simply delicious. In this way, anyone can cook (Remy's way). Thanks a lot

Have been using this now for ages - perfection

Oh yeah...Delish!

I have just cooked your pork exactly the way you said and the crackling came out just perfect. Thank you so much for the tips. I shall be making this again for sure.

Dont bother watching Ramseys pork he does rubber crackling yuuuK...This bloke is good!

Wow!!!! That’s absolutely crackling 😀 we usually eat with plain rice , fresh tomatoes & onions and our dipping sauce which is spicy fish bagoong or soy sauce 😀 yummmm!!!

The sound of you crunching on that crackle makes me happy.

Well, I did this and I am a kitchen rank amateur. Easy to understand, nice and short, and the product of my labour was equally phenomenal and delicious. I have to admit though, to get the crispiness scale up, I had to go 500degF (Broil) for about 5minutes). Otherwise, cooked to perfection, tender, juicy and perfect colouring. I am quite amazed. Mazeltov!

R85 for a nice piece of pork belly hear in SA, that's about 4 pounds. The dripping from this is phenomenal. Some fennel in the rub is also superb

simple and easy.. very nice video.. i've seen gordon ramsey's video and his crackling was like jelly.. this is superb...

Just checked this to put my pork loin in the oven, great vid Gill. My mouth was watering. Thanks.

Fantastic work there Gill!

An adjustable utility knife ~ that's genius ~ Bravo

I'm going to try this... it's backwards from the Danish way, where we put it under high heat at the end rather than the beginning. I'm curious to see how it works. Will let you know in a few hours how it goes. Our "flæskesteg" classic pork roast to Christmas dinner is usually without bone... but is basically the same as yours, but it comes already scored, we merely have to be sure the scores are correct, and cut all the way through... without cutting the meat as you say. You don't have the pork on a rack, which intrigues me also. Thanks for the tip.

If you don't have a fan oven, my tip is to get the skin as parallel to the oven element as possible. Otherwise, I find the higher portion crackles, whereas the lower does not so much.

Just tried this, worked perfectly and now reaping the reward!

excellent easy to follow instructions

I made it last night and it was my first yummy pork crackling. Thank you.

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

Look at the colours in that joint ! INCREDIBLE ! I so wish that I could create a joint like that :(

Very nice I love your cooking . Best crackling I've seen

Thanks for the awesome channel I tried your pork belly recipe and it came out perfectly.

Looks amazing

Simple & beautiful. Thank you for a great video.

Brilliant video

Crackling good episode. Keep sharing these delicious video's. Blessings ChefMike

2:48 if it wasn't a time lapse and it literally took that amount of time to make crackling... I'd be in heaven every day.

I've tried cooking pork roast this way and can guarantee, it works. It's tender and the crackling is all he says it will be.

Great video and thanks for posting

That looks absolutely fantastic!

There are some nice warnings and tips in this video, nice.

The 230° is Celsius, right? Because the maximum my ordenary, domestic oven can reach is 300°C

Love it ..always come back to this video 👍

That was sexual.

Mate, your method worked perfectly.. Appreciate it 🙏🏼

I achieved the crackling! Quite a simplified recipe you made it! Amazing

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

good pork crackling mr. it is like a porchetta. I ll try it. 👍

that crunch sound made me go urgh in delight.

Beautiful!

THAT! is the sort of thing that makes me happy too :D

loving that kitchen

Every time he said "crackling" my mouth watered.

You’re killing me!! Haven’t eaten since breakfast and it’s now after supper time. Why do I do this to myself!

My mouth is seriously watering after watching this. Wish we could get great pork as easily here. Hard to find free range pork in the US.

I don't eat meat and yet I saw the whole video and honestly enjoyed the presentation.

thank you from Christmas Eve, in Australia 2020

We always had bacon on the skin and when we cut the bacon off the skin we used that for cracklin. Beautiful stuff and beautiful memories. Hard to find bacon on the skin anymore.

You're a lifesaver thanks .

I always Rub in butter and some olive oil And always had amazing results

Ah me mouth is watering!! Looks delicious!

You sold the *Crunch*. Good job. It looked delicious.

I swear by placing the shoulder on to a bed of salt in the fridge overnight (so the skin is touching the bed of salt) & cover the flesh with cling wrap. This draws all the moisture out of the skin for that really dry skin, then when preparing brush off excess salt, and pour a cup or two of boiling water over your scored skin (over an oven tray over the sink)..watch it open up a little. Pat dry completely so no moisture and drizzle with olive oil and a pinch of salt.. 30 minutes in 250C oven for the perfect crackle. Works perfectly every time.

Do you let it rest with the crackling still on. I tend to Cut the crackling off, and set aside, then cover the joint to rest wrapped in tinfoil? Is this not needed, I thought the crackling would soften while it rested?

wow that crunch sound top class crackling...

Thanks very much, I will try your method.

omg you have put my mind to rest, im cooking pork belly for christmas but was really sure how to do it. now i no i can do it without worrying

Gill is da man

Can't wait until Christmas Eve to prepare ours!!

Good video, will try it.

I love this soooo much! I am salvitating!

Amazing!!..I will try the next time I have Pork.....Thank you and Merry Christmas River cottage..

looks amazing

My pork roast turned out to be perfect and very crispy, thanks to this!

It makes me so happy 😩

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.

Simple and divine.

This geezers an absolute chief

god i love crackling for me its the best part of the roast

Right, you see I have experienced problems with maintaining a hard good crackling, but now I understand that putting salt on alot earlier could be the cause.

Looks so simple, how does my misses always mess it up! My turn to cook I think

I cut the fat cap off to make a crockpot pulled pork, hoping if I follow the same instructions it will work the same

I cant believe that it really that dead simple... I must try it soon.

Evil yummy at 3 in the morning! Great vid, gorgeous crackling! Would it change the crackling, if I put onions and pear under the pork? Thank you for sharing chef.

i fail at pork crackle amd have tried many different ways. i will try this tonight!!

Fantastic. Do you need to add oil or fat before cooking?

God! I love Gill Meller!

Gil is worth drooling about, but this recipe is juicey just like Hugh and Gil.

Yes Yes Yes....it worked.Thanx River ....

it's a preference thing, but you can put it in a cold oven and then amp the temperature 5min before taking it out. This creates a more juicy meat with more of the white fat stil remaining. the way he did it is delisious as well though, and probrably better for making sandwiches the next day.

how do you dry the pork skin out before you begin??? most people use salt but u say no.

Very fit indeed. The porks looking good too mmmmmm

Hello. So while the pork is resting for 15 mins do I take the whole crackling off or leave it on, will it go soggy eventually?

Glad that I’m not a vegan or Muslim, this is my favourite dish. Hands down.

Incredible