Simple and clear instructions, no bullshit, great job!

I used this today, wife and brother in law LOVED it.

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!

Thanks for your video, making this on Christmas day and will follow what you do :)

Didn't realise what I did wrong last time, now I know, didn't leave it to rest. Cheers for the video.

Brilliant video thank you!

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 .. ❤ 😊

Fabulous , mine was gorgeous….never before did I get great crackling, thankyou !!!

OMGeeeeeeeeeee!!!! We are eating this as I type this - IT"S SO GOOD!!!!!!!! thank you!

The best ever, great to listen to easy to follow ,job well done thanks

This is very useful. I usually like a good roast pork joint for Sunday dinner, but never quite get the crackling right. Sometimes it is cooked like it should be, but sometimes, even though the meat itself is cooked well, the "Crackling" is more like shoe leather (undercooked), or burned (obviously over cooked). Now I know! Thanks for this demo.

Thankyou so much for your help today I did exactly what you said and it turned out awesome all my children loved it, I was really nervous at the start coz I’ve never cooked this before but your content really helped me, thank you ❤❤❤❤

Yum Yum!!!

Looks goood Thank you for the details 🎉

Perfect I am just about to roast a joint for me and my fella!! xx

Cheers Kate !

Love Crackling! 😍

I just wanted to say thank you so much, I have been using your recipe now for 4 months. My pork joint comes out perfect every time. You are a star ✨

Hiya Katie, my name is Sharon, from Bridgend, Wales, your recipe brings back memories. Thanks

This looks amazing my bf hates Turkey on Christmas but loves a good pork joint definitely doing this pn Christmas day 😋

What was the size of the joint

I over did it on the salt, and burnt the crackling a wee bit second time around at 475. So will adjust accordingly 👍😊

Thanks for the video. I'm just cooking my Sunday roast.

I really appreciate your video, thank you, it helped!

Nice one, turned out good!

Hi there, your roast looks amazing. Could you please tell me what the temperatures are converted to Fahrenheit or even Celsius. I'm not familiar with 'Fan'. Thanks for your help!

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

This will be my method for today

Pool leg with a sharp shoe? You used this because you think I never seen it earlier 😂 I did Thanks guys really enjoying the game really appreciate it

Does the pork juice make decent roasties ? I never have much look with pork so going to try your way so thanks for the video.

Going to try this method today.. Thankyou from a fellow Welshie! 🙏😃

that looks scrumptious

Can i store the left overs in the fridge and microwave when needed? Or is there a better way?

Delicious

I’ll be trying this tomorrow - dioch

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! 😂 🙏🥰🌼🙏

your such a lovely young lady Katie, the way you cooked it and tasted it just made this video fantastic. On you girl 🥰

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.?

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

Great I know what I'm cooking today 😋 I've got my apple sauce ready

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

Just wanted to ask, how do you tell if it's got a good skin? Like, what are the signs of a good one vs bad?

So you dry it then wet it with oil ?

Hon save the crackling for yourself! You deserve it!

Lovely. By the way how much did that pork cost? Where did you get it?

Great channel.

How do u keep crackling crispy

You’re making me hungry😂😂😂

Crackling Rose your a store bought woman !! Nice job !! Gravy or Apple sauce ?

Sounds scrummy

Brilliant real cooking

You reminded me of my wife , can't be trusted alone around my roast pork and her name is also Katie 😂

what about us with gas ovens number 2 or number 9

I love your accent! 😊

Ill Pass!!!!

So are your temps degrees F or degrees C . .

I have subscribed to the beautiful and wonderful channel. I present to you with all what you can bear the meaning of words, respect, appreciation, sincere thanks, appreciation and respect 💓

👌👌👌👌👌

The way I like to do it ,dab dry, score it rub salt , leave in fridge over night to help dry it up more, Take out, heat oil in pan ,get oven hot ,spoon a bit of hot oil on skin then place meat in oven, leave high for 25-30 minutes then drop temp , Depending to how you want your skin to blister or harden, It will not blister much if the prep and heat,an`t correct. if you want to go to the ex stream for them big air bubbly light crackling, cooked separately from the meat but you`l need a lot more skin,and you have a food dehydrator. Remove all the fat from the skin scrape as close as you can,boil the skin gently, Once taken out of water lay out flat on a tray with parchment paper , let it steam off and cool. Then place parchment paper on top` then a tray then place weight on top,in a fridge over night. ,Cut into strips, then place in food dehydrator, Once removed once shrunk in size and dried , place in hot oil and watch them babies expand into the blistery crackling you used to get , but be ware they will expand in the oil.

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 .

I score first with a sharp knife so that the salt gets into the slits.

What a lovely lady you are, I enjoyed your video and your good vibe, greetings from Mexico. I shall make that stunning pork😋😋😋😋💕

God dame that looks good.. hope mine turns out this good tonight!.....

Cook in the weber kettle for awesome crackle and juicy meat. Dry the skin with paper towel, salt the skin and put in fridge uncovered for 24 hours to dry the skin out.

What's "fan"???

Your method is good, but you could also poke alot of holes everywhere on the skin so it draws out the moisture of the pork skin and adding some rice vinegar and 1 tbsp of baking soda and salt n white pepper❤ if you'd like to try it❤ love your channel by the way💯💯💯keep up the good work

Lush !

Love your face you look so passionate adout your pork.

You must have good strong teeth to crunch that crackling lol 😂

You make pork tye exact same as me...and I mean exact. Meat your male counterpart. BTW love the accent, peace to Wales from Scotland.

I’ve let the skin on my pork to dry out in the fridge over night with salt on it to help draw out all the moisture of the skin. Can’t wait for later.

I like a good pork

20 minutes on 220, then 3 hours on 140, then 20 minutes on 220 again is that right?

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 .

Wow look how nice n juicy 🔥❤️🤤🤤

last time I cooked a pork joint in my new electric fan oven it looked like a murder scene with burned on fat splatter everywhere even though i cooked it according to the directions. What did I do wrong? It really made me afraid to use the oven again as everything belongs to the landlord

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 .

It's not that hard lol, put some salt on the skin and put it in the oven

I tell you . It absolutely amazes me how sarcastic some comments can be. Painful 😪😵‍💫

Diolch yn fawr iawn! Rwyt ti'n cogydd da iawn

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The meat has no seasoning

No pork fat for the cat, please!

NEVER cut towards your other hand/fingers 😬😬😬 jesus

❤wanna get married ?

So let ,e get this straight..... YOU cook ams eat fat. Hmm

they do say you are what you eat 🐽

SALT ! Far to much

I was invested the second I heard the accent!