This is the Jamie I love. No adverts. No silly tie-ins. Just Jamie cooking food. Pukka.

I am an old dude that used to watched Jamie cook when he was barely a teenager. He used to cook on a show and invited friends over to partake the food. Mid 1987s or around there sometime. He moved so quickly when he was cooking in that show. Time flies, and both of us are a little more wrinkled.

Jamie's cooking style is beautiful. It's natural, clean, simple yet super delicious 🌟

Come back to this video every Christmas for my pork. Merry Christmas all!

One of the best if not the best CHEF. Always loved his technique. The way he talks, feels like a friend. May be he is having a bad time. But i know he will come back. And he will do that in style. Love and respect for you Jamie.

Might be your best video. Good cooking, excellent editing and perfect crackling

I love this recipe. Making it again tomorrow. It's perfect for having people round too cos you get loads of time to entertain. Thanks Jamie you Leg.

Thx for showing us how the gravy was made!

Jaimie! i am a fan of you since i was 17 years old... for me you are the best chef, cooking wiht organic food, and I love it, very healthy and delicious. Thanks for exist!.

Whatever it is that you're watching, whether it's cooking, travelling, science, music or art, ..it's the presenters with the real and genuine passion that really get you inspired to do something special yourself... Well done Jamie and I hope your new Dublin restaurant is an real success....

Yum! I made this recipe tonight and it was fabulous!!!! Thanks for the scoring tip, too. Looking forward to trying more of your recipes. Yours in Gratitude

I've been a fan of you since the very beginning and I've learned a lot from your tv programmes. i like simple and eaasy cooiking. To make a long story short .... to me you're the best mentor and chef! Thannk you!

If anyone still watches this and cares about the gravy, just melt butter and flour together to make a roux, then whisk in the roasting juices through a strainer straight into the roux. Simple.

This is my go to pork belly recipe and it has never failed from from family dinner to Christmas table so good. Well done

this has been my favourite weekend recipe. thanks Jimmie

Followed the cooking instructions from this video today when making some pork belly and wow, it might be one of the most delicious things I've ever put into my mouth. So simple yet awesome results (as in the video, crunchy crackling on top, but insanely juicy, tender pork underneath). Definitely using this technique every time.

I tried it yesterday and I was AMAZING, no words. Everyone at home liked it.

Omg,I'm drooling...I had a great dinner tonight,it's now 11pm..& after watching this I'm hungry again...I need to make this ...thanks for sharing another great recipe

I did it and it turned out sooooo delicious. Thank you to Jamie’s somplicjty and enthusiasm,!

I just cooked this on Sunday for lunch with my friends and it was my first time in my whole life cooking roast pork belly. My friends loved it! They cannot believe how tasty the pork belly is. Honest and easy recipe. Thanks for the tips - using onions as a trivet and the cooking the onions and making gravy using chicken stock and red wine 🍷 Apple sauce - I watched an old video of JO’s and it’s delish!

From his website: To make the gravy, carefully drain the fat from the onions and reserve for another day. Place the tray on the hob over a medium heat, then pour in the cider and let it bubble away for a few minutes, scraping up all the sticky goodness from the base of the tray. Gradually stir in the flour, then pour in 1.5 litres of boiling water and stir on the heat for 15 minutes, or until thickened and reduced. (1.5 litres of boiling water? Must be a typo!)

Your enthusiasm is awesome i love your attitude in the kitchen.

always a good twist to a traditional preparation. thanks.

This looks amazing, have to try this.

this guy is amazing!!!! tried this and BANG !!! kids ate it all and left me with just the last bit of onions haha THANKS JAMIE FROM NEW ZEALAND!

gotta love this excitement. Tried the recipe, loved it. Thank you Jamie! Loved watching and making this.

I am making this for Sunday birthday dinner 🍽 😋 🤗, thanks so much!

Ooh Jamie I love Cracklins ! So delicious, & I know this taste so good

Great video Jamie!.. Having never cooked a pork belly before (actually not cooked much of anything) I can now confidently cook an absolutely delicious pork belly! Made this 3 times now and 3rd time came out the best. As well as scoring the pork I also stabbed the rind with the point of a sharp knife many many times (Now awaiting arrival of a pin needle meat tenderiser) This made a lot of difference to the crackling.. Also used a1/4 of the amount of peppercorns and the dish came out sublime!! I'm not keen on the veggies that come out a bit mushy so don't do them now and no need for the onions to support as u can just put the pork straight on the rack on the tray which is then perfectly flat. And this way u don't even have to mess with the veggies every 30mins.. Although my pork itself wasn't flat so half way thru cooking I put some foil over the high end which was getting a bit burnt as nearer to the top of my small oven. This worked a treat. (I did put two quartered onions in the tray under the rack in case this was needed for moisture and used this in the gravy but not sure if it does affect the meat in any way)

Love this video. I've seen pork belly recipes that cut away 80% of the piece of meat just to make everything even. Then, most call for a special tenderizer - but Jamie, a blade trimmer. Everyone has one of those. Putting it over onions? Genius. And great flavoring for gravy at the same time. Most of the recipes have you dry out the skin overnight too. But this method uses the slight curve so it dries as it crisps up. A+

Followed the recipe and it’s so wonderful. Thank you.

That's brilliant! I regret i haven't seen it before i went to market today.

I love it. Come to Portugal Jamie Oliver.

I just tried! it is INCREDIBLE!!! Thanks Jamie!

Thanks for the tips

Fab recipe Jamie! It's also worth mentioning that your oven plays a vital role it getting good crackling. I have the cheapest naffest oven going thanks to living in a rented property, so the crackling isn't nearly as good as the heat comes from the bottom. I've always preferred a fan assisted electric oven so the heat radiates evenly all around so you achieve that bubbly souffle type crackling. So if you have a crappy oven, don't be disheartened if it's not quite as crackly as you wanted. Will still be delicious and what you can do, is once cooked take the 'notso crackling' off the joint, then pan fry it crackling side down for a few minutes to help it puff up. Sorry for the long comment XD

You’re killing me Jamie!!! Great oven trick with the rack!

I'm doing this tomorrow. I got the pork belly,scored & ready for seasoning!

Done this recipe so many times and doing it again today. This is hands down one of the best recipes out there and it works every time. Thank you mate! 🙏

I’ve been wanting to try my hand at cooking a pork belly for quite awhile now and I think I’ve found the perfect recipe ❤️

In Norway, a lot of us eat this for Christmas. It's typically served with pork meat balls called "medisterkaker" and little sausages, veggies like broccoli, cauliflower, carrots, boiled potatoes, sauerkraut, and gravy. Some families eat pinnekjøtt which are salted and boiled mutton ribs served with boiled potatoes and mashed kohlrabi. Other families eat cod fish or lutefisk. It's always a challenge if you get into a relationship with someone whose family doesn't eat the same thing for Christmas that your family eats.

Bought it yesterday, in the oven now and I'll use the meat to create a slider. Underneath will be your recipe for a stunning coleslaw and topped off with a chipotle mayo. Tonight is already awesome!

I just made it en it worked! Thank you❤

I’ve made this and Gordon’s. A combo of booth would be bests

For everyone who wants the gravy recipe : it's written on his site along with the instructions to make this pork belly.

Made this the weekend. Absolutely worth it.

Did this for the family on New Year's Eve. Followed the instructions to a T. It was a real winner and everyone wanted seconds. Cheers Jamie

Jamie Oliver this is a amazing video and awesome channel thanks for creating this and teaching everyone...Keep up the great work you do You are a Inspiration...A+A+A+A+

Ohhh mannn, when will I learn not to watch Jamie’s videos at 1:00 in the morning?! Now I’m craving Pork Belly....DAMN IT!! 🤦🏻‍♀️

Thanks Jaime , I always like your cooking , healthy,

This recipe is amazing, it is one of my staples ! ....................brilliant

Jamie please carry on with vids like this and none of the sponsered/advert rubbish! 😊

Making this right now currently on the three hour waterfall stage! Looking amazing so far, thanks Jamie ♥

My favorite TV chef. I love his recipes, they really work for me. I like your hair it's natural color too.

I like the smart bit on how Jamie hover the Pork Belly on the top rack and lets the pork juices and fats drizzle down into the vegetable tray below in the same oven. Love it. Well done.

This might be your finest recipe video yet. Looks amazing.

Oh, my god, it so delicious

Love this recipe so much.

Love this recipe!! Thank you Jamie.

Jamie Oliver is the best, I've been watching since I was a kid and I'm still watching him now that I'm 35. You're the best Jamie!

Thanks Jamie I always find you a delight to watch - and your cookings not too bad either lol - blessings

I am trying this tomorrow for dinner, will let you know how it comes out!!!

I tried this out and it is amazing! Only thing I added was some 5 spice powder and rubbed the seasoning all over the pork instead of just in the skin

I don't know whether I like how Jamie cooks or his amazing personality

I will be going shopping tomorrow. I will be buying a pork belly. Thank you.

We wish you soooo much luck in the future, its so nice to see you act like; your self again.

Je suis fan des recettes de Jamie, bravo

Score Pork Spice/Salt: Coriander, Fennel, Black Pepper, Salt, 2 Bayleaves Olive Oil Put on bed of onions in tray in the oven full heat! 250ºC/500ºF 40min - 1h Veg Prep: potatoes, fennel, carrots, garlic, salt pepper. No oil. Take pork out of oven. Turn down heat to 150ºC/300ºF Pork on grid (towards top of oven). Veg underneath. Cook for 3 - 4h

How can one not love him?!

Absolutely the best recipe, works wonders every time, thanks 😊😊

Вы создаёте не только божественно вкусные блюда, но и позитивное настроение ❤️

You're great at cooking pork like this.

Oh my goodness.. it's been a while since I've drooled this much.

Bro, what incredible technique!

Oh my, just finished washing up after having this for dinner... INSANITY GOOOOOOD!!!!!! So simple & wow, beautifully tasty 👏👑💛 thanks Jamie 🙌

So much better than the Norwegian way everyone does for xmas with too much heat at the end!

Why would you not show how to make the gravy? D:

This is so amazing recipe. Perfect for the pork lovers. Thanks for sharing your technique...lovely awesome

The boys back to what he was so great to see. Thanks Jamie.

Wow this is really delicious recipe bro

"utterly impressive" indeed...a sure try when next I've got a crowd to feed 🤤

Thanks Jamie, this worked perfectly!

World is a very beautiful place and living is a great experience. We should appreciate to be alive! Thanks Jamie for your wonderful channel, I enjoy watching your videos very much and they reminds me that there are beauty and pleasure in the world.

It's a great dish. It's my wife's favorite dish. I'll try it👍🏻

The bad thing about watching this.. I am wanting some Pork Belly right now! Jamie.. my mate! You are amazing!

I practice my english listenning him. His english is so easy to understand ❤

I just love the way you cook.... amazing.....

Mmm yummy jamie delicious,i love your cooking.

I love his sense of humor

been watching since my childhood, think around 7years. I love your videos. I'm now 26

❤ you Jamie I followed your recipe and as promised the pork was amazing Thank you 🥰

When he said 3 to 4 hours i was like omg

If you follow this recipe exactly the flavour will be great but you will NEVER get crackling that looks what he shows as the end product. you need to dry the skin out and then you can see there are blister marks on his where the skin was pricked. To get good crackling you need a way to dry the skin and prick it a bit so you get those small air bubbles.

Best ever simple recipe. Thanks for sharing Jamie. 👏🍹

Absolutely amazing

Geez you're good mate... And THAT tip at the beginning using a box cutting blade is gold 🙂👍

Thanks Jamie. I now have teeth marks on my laptop 🤣

Gotta love this 🤌

I followed cooking instructions and cooked it on Christmas Eve. The meat and veg were so tasty, all my family and guests were praised the taste. also the leftovers were tasted so very nice too. Thank you Jamie. Xx

OMG I haven't Oliver in years! and he looks so different. But he still has that checky boyish sound.