I did this with two sections facing each other, bones interlocking. Called it the Pork de Triomphe. Scored the skin parallel to the bones so I could serve it as chops with the crackling. Dry brined overnight, and filled with the arch with stuffing.
I really don't know what to say other than it's perfect. So this comment is here only to hopefully help you out with the youtube algorithm BS. You're a legend.
We had 3 joints for Sunday lunch ,shoulder of lamb,corner cut of roast beef or loin of pork on the bone with pigs kidneys thrown in for good measure Grandad was a master butcher ,passed his knowledge to mum,!
Just the look, you want it to look clean and consistent. The trimmings I often just freeze and wait for enough for a nice batch of sausage or feed it to one of my furry little roommates.
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!
You were talking about no waste from a pig and it reminded me of a saying we have here in the southeastern US. With a pig, we use everything but the oink
The trick with the twine was simply brilliant , I am definitely getting a new butcher , I can’t find skin on anywhere,. Here is an idea , I will do it on the spit ........a nice smoke taste to it ....then finish the skin with a torch ......
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.
Now that's worth a go! And you didn't ruin it with any of that green veg. Think this is nice a cheaper alternative to a beef rib roast which will always be my favourite.
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
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?
You get pork and pork. One from intensive farming indoors and another from the sunlit field that's organic. What pork is that sitting on the roasting tin. Looks great OK. I jumped the gun. You did say free range
Spot on. There’s meat and then there’s meat. That mass produced industrial farmed meat is crap and it’s a massively cruel industry. I’d much rather pay extra and know my meat is good quality and come from a happy animal that led a healthy free life.
@@matty6848 yes it's like computer science. Junk in and junk out. I believe you are what you eat. I ate an organic apple the other day and it was delicious and filling. Compare that to the crap in supermarket shops. Picked unripe for shelf life and fertilised and pesticided. No surprises when people start dropping like flies when they get the "flu.....
I did this with two sections facing each other, bones interlocking. Called it the Pork de Triomphe.
Scored the skin parallel to the bones so I could serve it as chops with the crackling. Dry brined overnight, and filled with the arch with stuffing.
Yum!
Scott all the way from New Zealand. Absolutely awesome.
😁me too
Every day is a learning day - thanks Scotty
I really don't know what to say other than it's perfect. So this comment is here only to hopefully help you out with the youtube algorithm BS. You're a legend.
He's back! Scott, that looked seriously succulent, and juicy. Fine stuff, as usual 👍
Glad to see you're back at it making videos! Hope the book is going well!!!
Scott you Sir are a legend! Thanks for the recipe. And thanks for the pigeon with red cabbage recipe, its truly legendary and my belly thanks you too!
Hey, Scott, DAMN GLAD TA SEE YA, BOY!!
Guess what I'm having for Sunday dinner... Thanks Scott
Just had dinner here in NZ and now I'm hungry again! Pork is just the best. 👍
In the usa this is a rack of pork and delicious. My favorite pork dinner. I pull mine at a much lower temp. 135° Fahrenheit.
Great Job , Mr. Scott Rea . Yum Yum .
Cooking this joint Friday cannot wait after watching your video, thanks for the assist on this one proper job.
saudações do Brasil.
Scott, we've missed you! So happy to see you back! Always great to watch and learn from your videos. Please keep them coming!
Thank you.
Glorious!!! Cheers from Uruguay!
Nice!
You're killing me right now. Damn that looks amazing.
@Scott Rea
Looks delicious. It's a great way to treat a saddle of a small to medium sized pig as well.
Fabulous way to cook a green ham for a crowd.
Drooling in the middle of the night watching this video.
excellent video. Thank you
I lost my shit at the shot of gravy! Oh man, what a dish you have created!
We had 3 joints for Sunday lunch ,shoulder of lamb,corner cut of roast beef or loin of pork on the bone with pigs kidneys thrown in for good measure Grandad was a master butcher ,passed his knowledge to mum,!
Corner cut of rump ,Scott did a video sometime ago about extricating it from a large piece of beef being dressed.
Now I’m hungry. Legendary as always!!
That looks absolutely beautiful 😋
That crackling is looking so nice and crunchy 😋
15:00 Damn you Scott!
This looked superb. Is the trimming just for the look or has it got another purpose? (Hopefully not a silly question!)
Just the look
Just the look, you want it to look clean and consistent.
The trimmings I often just freeze and wait for enough for a nice batch of sausage or feed it to one of my furry little roommates.
Thanks lads 👍🏼
You put a lot of love into that pork mate, looks fantastic
Nice job👍
Beautiful upload Scott! Enjoy the dripping on toast tomorrow.
From the suburbs of Bangkok.
My grandmother used to cook pork that way. The crackling was next level. Nice vid Scott.
Scott where is your Pepsi Rolex buddy? Love Rolex.
Jummy!
Good man! That looked stunning
Yummy,iv'e got pork leg today
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!
Bugger!
Now im hanging out for some Roast Pork and Crackling! 😋😋👍
I want this for my Sunday Lunch!
Yessss quality mate gonna try this
Looks bloody LOVELY....
I’m going to put it in the oven right now can’t wait. Oh Yum.
You were talking about no waste from a pig and it reminded me of a saying we have here in the southeastern US. With a pig, we use everything but the oink
You taught me to cook Pork Belly, Duck Breast , Steak and why Victorinox makes the best kitchen knives. Good to have you back. More please
Crikey! This makes me so damned hungry.... If fat is flavor then I'm a delicious piece of work... lol Thanks , Sir!
Where did you buy it
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!
You Sir, are awesome!
Great video man. Really appreciated it.
The mutts nuts Scott. Please keep them coming
Love your work mate.
Mashallah !!
Beautiful....👍🏼
Splendid
oh my that looks lush!
Nice Scott
The trick with the twine was simply brilliant , I am definitely getting a new butcher , I can’t find skin on anywhere,.
Here is an idea , I will do it on the spit ........a nice smoke taste to it ....then finish the skin with a torch ......
Man I missed Scott. All is right with the world again.
Absolutely beautiful! Nice job Scott.
That's gorgeous, I'm so hungry now! Great work as always!
👍👍
I’m drooling! That looks absolutely delicious 😛
Got some some pannage pork on order from up the road in the New Forest. Definitely going to do this! Rock on man.........
Oh, yeah, baby!
Scott, what are your thoughts on rubbing the pork skin with grain alcohol such as vodka to help the skin crisp up?
Stevie griften dominates the crackling game
Bloody hell, that looks delish. I'm deffo going to copy this, thanks man!
Love it and thank you
YUMMY !!!
Scott was on a porcine high!✌😎
Yessssss
3 stars..⚡⚡⚡
Wow! that looks amazing!!
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.
That looks amazing!
Now that's worth a go! And you didn't ruin it with any of that green veg. Think this is nice a cheaper alternative to a beef rib roast which will always be my favourite.
Oh yes Scott right on a Sunday morning ready for my Sunday roast😋 big respect from Bromsgrove mate👍
Cheers Matt. Just down the road from me mate
is that a forshner or victorinox knife ?
That shot of gravy made me turn to the religion of scoot rea. Halleluja.
Scott how much would that joint of pork cost in the uk please ?
Wow mate that is some porcine deliciousness, I'm hungry now!
😅😅😅" its a dirty job someone has got to do it". Pricless quip mate
i'm so frickin hungry!
stop teasing meeeeeee yum
just Paul's girl says, It is like flossing teeth!
It's edible art......
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
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?
😊
Badee badee that's all folks!
teach us how to make the gravy
You get pork and pork. One from intensive farming indoors and another from the sunlit field that's organic.
What pork is that sitting on the roasting tin.
Looks great
OK. I jumped the gun. You did say free range
Spot on. There’s meat and then there’s meat. That mass produced industrial farmed meat is crap and it’s a massively cruel industry. I’d much rather pay extra and know my meat is good quality and come from a happy animal that led a healthy free life.
@@matty6848 yes it's like computer science. Junk in and junk out.
I believe you are what you eat.
I ate an organic apple the other day and it was delicious and filling.
Compare that to the crap in supermarket shops. Picked unripe for shelf life and fertilised and pesticided.
No surprises when people start dropping like flies when they get the "flu.....
That is what I imagine a king would eat back then looks ducking delicious
Youre making me hungry now .. .. ..
Did you chine it Scott
Scott, I wish you were my best friend and neighbour..
where have you been?
220 C/ 450 F for 20-25 min.s then 180 C/350 F for 20 min.s per pound of meat. Internal temp 160 F Got it.
Turn it down to 120ć?? Earlier you said turn down to 180ć
*drools*
Rack roast yummy
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.