Christmas Roasted Pork Loin | Perfect Crackling | How to make recipe
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- Опубліковано 2 жов 2024
- #originalnakedchef
Original Naked Chef demonstrates how to cook the perfect Christmas roast pork with crackling, Easy to follow video recipe with step by step instructions throughout.
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/ originalnakedchef
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Damn, this made me miss my pre Jamie Oliver school dinners. Some kind of roast meat or chicken, roast potatoes and cabbage with loads of gravy and cake and custard for dessert. My parents never made English food so all my find English food memories are from school dinners
That meat is dry as fuck!! FAIL!
As you say cook for slightly longer.
When cooking, if you need to make the skin go more crackly, you can either put the joint nearer to the top of the oven or at the end use the grill to crackle the crackling. The important thing is not to burn the crackling otherwise it does not taste very nice. Keep an eye on it!
Love this video, my mouth was watering for a big bit of that crackling!!
Blood hell! That is the best video on UA-cam for Roast port crackling..I've watched loads, U.S bbq...Chinese etc. But you cannot compete with a British roast. Really well explained. I've got this 👍
Christmas is a great time for eating pork loin. Although anytime is good too :)
Happy Christmas to you :)
OriginalNakedChef
Lovely to hear from you as always :)
I try and be regular :)
I would love to do 2 a week, maybe at some stage I will find the time.
Always good to hear from you!
You can't go wrong with some pork loin with crackling!
One of my favourites too :)
I am off to Spain in a few days so i will keep an eye out for that!
Thank you for dropping in :)
I bet the foods great in Hong Kong!
Thanks for dropping in :)
It was as you have said gorgeous!
Good to hear from you again :)
Rice sounds good, although in the UK we tend to have roast pork and crackling as part of a roast dinner with roasted potatoes, veg and gravy.
Thanks for dropping in and enjoy :)
When I made the Carbonara video I knew it wouldn’t appeal to some viewers. I considered it to be a good video and the pasta and egg nicely!
However I didn’t want to spend my time on UA-cam convincing some others of that. I will make another Carbonara video but will change the ending so I am adding the egg to the pan of spaghetti. I think the majority will find this more palatable :)
Not worried about the haters as in all my vids they are the minority.
It might not be straight away as I have many requests ahead of me, but I will see if I can at some stage do a video for fillings :)
I will do a pumpkin recipe at some stage. Either pumpkin soup or something with roasted pumpkin. It might have to wait until around Oct/Nov as we don't often see pumpkins very often until then.
I haven't got kitchen roll can I use toilet paper instead (clean obviously)
You forgot the MOST CRITICAL thing. You have a fan forced oven. This is THE MOST CRITICAL aspect. Anyone can do cracking with a fan forced oven.
You need multiple more steps for crackling if you don't have one.
To help people without one
1. Pour boiling water over the skin and then Pat dry
2. Apply lots more oil and salt than this. Particularly salt.
3. Lift the pork out of the water and make sure there is enough room around meat for air flow. If parts of skin don't Crispen, rotate meat to expose all areas of skin.
3. Separating skin from meat, depending on cut, can also help.
Nice one!
Good to hear from you :)
The food looks very good, but it is not food for Christmas.....At Christmas dinner should be a fish -in Latin El PES (like 'pescado'-abbreviated from of the word, still used in Spanish today)....The reason is, that in old Rome, when Christians were persecuted for almost 400 years, to identify themselves to others on street in public etc, they used the picture of the fish (PES), because it was and still is an abbreviation of "Poder Eternal del Senior , which in English is Eternal Power of the Lord......and Christmas is Lord's birthday!. I am not a religious person, but I like to do things right and with logic, hence pork or anything else, but fish, should not be on Christmas dinner table.....But that is only my opinion...
Nice one!
I pass you a tissue :)
Do you have any peta bread filling recipes? (Or anyone that can recommend one) I keep searching and all I find is sandwich like fillings and that's not the aim I am looking for. ^_^
Love it absolutely love it. Followed your instruction mate and my cracklings came out quality. Top man
Watched this vid as I've never succeeded in getting crackling .,Followed this vid and got perfect crackling ... thankyou soooooo much :) it was beautiful
HI ORIGINAL NAKED CHEF:
YOU STATED YOU WOULD GIVE US ALL THE IMPORTANT INFORMATION ABOUT THE PORK LOIN YOU BOUGHT AS FAR AS THE WEIGHT OF THE MEAT, AND OTHER INFORMATION YOU PROMISED, BUT AFTER WATCHING YOUR ENTIRE VIDEO YOU NEVER GAVE US ANY WIGHT OR OTHER INFORMATION.
IN VIEW OF THAT WOULD YOU PLEASE REPLY SOON AND GIVE US THE MEAT WEIGHT AND ANY OTHER OMITTED INFORMATION YOU AGAIN FORGOT TO GIVE AS PROMISED?
BTW EVERYTHING YOU HANDLED IN THIS UA-cam VIDEO IS NOW INFECTED WITH PORK MEAT JUICE WHICH IS DANGEROUS.
I HAVE BEEN COOKING AND BAKING FOR OVER 55 YEARS SO MAY I SUGGEST THAT NEXT TIME MIX ALL YOUR SEASONINGS IN A BOWL AND THEN YOU CAN DIP YOUR HAND AND RUB IT INTO YOUR PORK ROAST WITHOUT INFECTING ALL YOUR OTHER ITEMS YOU'VE TOUCHED WITH THE RAW PORK JUICE STILL REMAINING ON YOUR HANDS.
BEST TO BE SAFE THAN SORRY!!!
ALSO YOU HAVE OVERCOOKED YOUR POTATOES AND THAT PORK SHOULDER UNTIL IT BECAME BONE DRY.
"PORK SHOULDER SHOULD RETAIN MOISTURE AND BE TENDER AND SUCCULENT, AND NOT COOKED TO THE POINT OF BEING SO DRY".
IF IT WAS PROPERLY COOKED YOU WOULD NOT NEED TO ADD GRAVY TO IT AT ALL, AND JUST ADD GRAVY TO OTHER ITEMS ON YOUR PLATE, BECAUSE CORRECTLY COOKED PORK SHOULDER ROAST SHOULD BE SAVORED WITH ITS OWN NATURAL JUICES, SO YOU REALLY TASTE THE PIG AS IT WAS MEANT TO BE TASTED.
WISHING YOU HAPPY SAFE COOKING, & GOOD EATING:).
Never seen 'season all' I know what you mean about not timing the cooking, I just feel for the videos that it's something I need to do to give viewers and idea of the timing.
I ended up eating the onions as roasted onions. They are very nice. I sometime do use them for making an gravy as you have pointed out.
Why did you remove the Carbonara recipe video?
Was it because of the haters?
OOORITE MATEY!! - Lovin your Southern accent!! - I'm from Yorkshire Tha Knows!! - Great Vid, I know how to do good crackling but I never thought of asking the butcher for extra pork skin. My guests ALWAYS gobble up my crispy crackling and I never have enough, so thanks for that tip - Also I never thought of getting a pork loin part boned like that. My supermarket does it boneless and I know bone in means more moisture to your meat. Great Video thanks! I've got it in my faves now to refer back to
I have a couple of videos on making roast potatoes as 'tridentbarclay' has kindly pointed out. You can peel the skin and part boil the spuds, then either add duck fat or goose fat or dribble each potato with olive oil(olive oil give a nice flavour) and then roast for around 45 mins to 1 hour until crispy.
Might be worth checking one of my earlier vids :)
I try my best and always good to hear when my vids make you hungry :)
Nice one and your comment always appreciated :)
Have a good week and speak with you soon!
In Canada, pork loin doesn't come with skin. You will only find that on pork shoulder roasts.
I have a video for making gravy!
It's called "Gravy How to make Gravy sauce from pan juices roast pork"
See my other videos or paste the title in youtube to find
if you want to destroy your teeth youeat this. This is stone not cracling. too high temperature, way too high
Nice one!
I know you like your roasts.
Good to hear from you again :)
I have given that some thought and do intend on making a cook book one day.
I think my next task is to make an app first :)
amazing! you know you should really consider making a cookbook i would buy it right away :)
I always enjoy an nice piece of pork loin with crackiling :)
You're an excellent instructor. I needed a refresher course on cooking this since I rarely can find pork with the bones and crackling where I live. I was fortunate to find it this time and feel confident enough to cook it thanks to your great instructions. Many thanks!
Rub it into the slits, giggity.
On a serious note, looks delicious!
I thank you also :)
Much appreciated OriginalNakedChef
Nice one!
Thanks for watching and the lovely comms :)
Sorry for the slow reply!
Glad you liked it :)
I hope your's goes well!
You are right! I knew there was something I forgot to make :)
Apple sauce is perfect with pork!
That's a great comment!
Shame you didn’t show making the gravy
Was hoping to see the gravy being made 🤦♂️
Just about to go to bed and you show me this?! Torture...
Bit late to the party but are the temps you use on fan assist oven or just normal oven
I eat the crackling and don't care what happens to the pork
My pork loins never have enough fat to score.
I can do it with a pork.shoulder..
You can!
Roast pork should have some stewed apple
Nice one!
Thanks for dropping in :)
Gonna be trying this one now. Got me joint just gotta score it salt n pepper and snap crackle n poppppp
Meat looks a bit dried out. People tend to cook loin of pork too long. You have to keep the moisture in it.
Can I use this method for a boneless leg joint?
Thanks for the great vid, I'll give your method a go tomorrow for Christmas
He's right, this looks amazing :D you got them cooking skills man haha
I THINK I would enjoy that experience :)
I am Danish, and have eaten roast pork for Christmas all my life, and I can only say that you have failed, and make it wrong (in my eyes), sorry...., we all make food in a different way, but nice try!
How did you get your potatoes to roast up like that?
Thanks for that comment, always appreciated!
How did you get the potatoes to that consistency?
exceptional job, kudos
Wow that looks absolutely wonderful. Thank you
That's a lovely comment and I really appreciate that!
you sound just like brittas from the brittas empire
how hot have you got the oven set you let me know
Black pepper will burn in the oven
Can't understand why no-one uses lard anymore, after all, it's pig fat. What's wrong with using it instead of vegitable oils?
Excellent pork, you lost me at parsnips...
Leave the parsnips out!
Where's the sage and onion stuffing?
Paaaaaaaaxxxxxoooooooo!!!!
that pork looks dry AF!
Followed this guide to a T (including the meat weight being the same) and although the cracking turned out great, the meat was dry as a bone :( Any tips on what I can do in addition to this video to stop the meat drying out?
Yummy my friend.
What temp due you cook your pork too.?
Where the hell are the yorkies like
Looks good mate. I'm going to try this.Also i will be asking the butcher for extra crackling.Craft knives are perfect for scoring the crackling.,because you can limit the depth of cutting through the skin.
I'm afraid the only person that gets any cracking is me the cook, cant help pulling a bit off every time I look in the oven. It's almost bald by the time it gets to the table.
Lovely yummy, I use 'season all' instead of salt on the pork skin before cooking. Never really time mine, just keep an eye on it and judge yourself for crispness. And what happened to the onions, you should have used them for the gravy.
What a perfectionist.
If I were you, I would ask the haters to get a life. :)
Or better yet, grow some balls to create a better video than you do.
However, I havent seen such people on YT.
Had this at my bar mitzvah . B
my oven does not go to 240 mate. 220 will have to do ;) i'll just increase by a few mins .
Looks gorgeous
Could you imagine OriginalNakedChef and Gordon Ramsay in the same kitchen? It would be like trying to mix oil and water! lol
Oh, COME ON! That is DRY AND over burned!!! Gravy is like a water over a desert!
The extra cracking looked scary as the bit you put on top at the end looked like a hand. Other than that I shall follow it as you advised and see. Let you know later.
Sometimes the crackling comes out as hard as a rock. How to prevent that???
Where's the apple sauce?
barry nicholas I’m with you on that one and the stuffing
Not a bad idea at all with creating an app!! i have a blackberry now but will switch to iphone once the new one os released. btw i can watch this video over and over lol,
Looks amazing! That's some southern watery gravy if ever I saw it though... up North I want to be offered a slice of gravy!
Two things grind my gears! Noisy eaters and people talking with there mouth full. Besides that nice crackling.
OK so u can eat crackling quiet en can u. Let me guess u have to stick it up ur ass yea
Shush!
I love the eating sounds, it gives me asmr
Use a box cutter (Stanley Trimmer) to score the rind.
I noticed you haven't done anything with pumpkin, I was wondering if you could have a go at a pumpkin recipes, maybe a simple pumpkin soup?
Job well done pal .
Awesome video. To the point with all the information you need. Looks awesome and I found it just in time for the holidays! Thanks from Texas!
Your voice reminds me of lou from little britain haha
What a beautifull video, on every account. I really enjoyed it!! The best.
Gorgeous I lovvvveee pork crackling you've done it perfectly that sound gah!
OH for gods sake ...do not torcher us like this....I am hungry so very hungr and all I have is a bloody beef steak....I LOVE PORK CRACKLE. :)