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!
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 ❤❤❤❤
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.
There not much juice tbh, I usually use beef dripping or a good rape seed oil for roasties, I also have a video for roasties if you wanna take a look 😌
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 .. ❤ 😊
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! 😂 🙏🥰🌼🙏
One question can I throw potatoes carrots and onions in the sides of the roast at some point to cook together? I don’t want to ruin my roast but I’d love to have them absorb some of those delicious flavours if possible too. Any suggestions at what point in the cooking can they be added and some videos show me to add in 2 cups of apple juice when I add the veggies?? But that seems odd to me and wouldn’t that ruin my pork Flavors?? I don’t want apple juice pork!! Lol , can I just add in the veggies after a toss in oil and salt pepper? Let them dry roast in the roast drippings?
Thank you 🙏 if you have any suggestions that would be such a help. Thank you so much. I just found your channel from this video. I’m going to check out your other videos too! 🙏🥰🌼🤩💫🌺🙏
What is: 22 c fan?? I’m in Canada 🇨🇦 I’ve actually never seen anyone use a temperature saying 22 c fan before? I’m going to look up what that means but we’re are you from? I’m always curious we’re recipes come from and what part of the world. Thank you
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
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!
I made this tonight with a boneless pork leg. The skin got crackling but it does not have a lot of fat and skin. The mest was tender and a little overcooked but ok as it is a pork leg. I think shoulder will be better next time. Thanks.
I usually buy mine in Lidl or Morrisons, I can’t remember exactly how much the joint was, but the shoulder is one of the cheapest cuts, that’s size would be less than £5 I’d estimate
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
@@KatieHomeCook thank you for replying i guessed around 2hrs i looked at your website n tried to work out the weight in pounds that mine was as you did add on there that it takes about 1hr per pound i cant wait for it to come out of the over as im cooking this as we speak
@@KatieHomeCook it was nice the crackling was perfect but the pork itself was a little dry but i suppose practice makes perfect i will just have to keep trying
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 .
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
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 💓
@@KatieHomeCook came out delicious. The crackling was bloody delicious. Even my wife who doesn’t usually like pork ate it as well and said it was nice.
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.
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 .
@@KatieHomeCook the mums that say i cant feed my kids i made spag boll last week 2lb mince 3 jars sauce 2 packets of spaggetti i fed 11 kids .and they all got a lollie cost was £6 .
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
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Simple and clear instructions, no bullshit, great job!
I used this today, wife and brother in law LOVED it.
Amazing, so glad it turned out for you 😊😊
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!
So glad you enjoyed it!! 😊
Fabulous , mine was gorgeous….never before did I get great crackling, thankyou !!!
So glad it worked so well for you x
Hiya Katie, my name is Sharon, from Bridgend, Wales, your recipe brings back memories. Thanks
OMGeeeeeeeeeee!!!! We are eating this as I type this - IT"S SO GOOD!!!!!!!! thank you!
So glad you like it!! 😊
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 ❤❤❤❤
So glad it helped and you all enjoyed!!
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 ✨
I’m so glad it’s worked out well for you!! 😊
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.
Thanks for your video, making this on Christmas day and will follow what you do :)
Hope it turns out well for you 😊
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!
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
Glad you like it, let me know how it turns out for you! 😊
@@KatieHomeCook I can tell you now it’s gonna be bang tidy girl, with your tuition I can’t fail!
Going to try this method today.. Thankyou from a fellow Welshie! 🙏😃
Let me know how it goes! 😊
@@KatieHomeCook just popped it in the oven! Thankyou 🙏xx
@@KatieHomeCook I tried your method & IT WAS DELICIOUS!! Sooo tender & really crisp crackling! 👌😃
Thankyou so much 🙏
@@lindy1166 I’m glad you liked it!! 😊
This looks amazing my bf hates Turkey on Christmas but loves a good pork joint definitely doing this pn Christmas day 😋
It’s a much cheaper meat too 😊
@@KatieHomeCook I prefer pork too and yours looks amazing (saved to my Christmas Dinner watch later list hehe)
@@soph-ev3sv 😂
The best ever, great to listen to easy to follow ,job well done thanks
Thank you ☺️
Thanks for the video. I'm just cooking my Sunday roast.
I hope it’s turns out well for you 😊
Looks goood
Thank you for the details 🎉
I over did it on the salt, and burnt the crackling a wee bit second time around at 475.
So will adjust accordingly 👍😊
😊
that looks scrumptious
Like ur mom 😂
💀
@@AKantiby My mother died in 1989, but if that what youre into...
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.
There not much juice tbh, I usually use beef dripping or a good rape seed oil for roasties, I also have a video for roasties if you wanna take a look 😌
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 .. ❤ 😊
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! 😂 🙏🥰🌼🙏
One question can I throw potatoes carrots and onions in the sides of the roast at some point to cook together? I don’t want to ruin my roast but I’d love to have them absorb some of those delicious flavours if possible too. Any suggestions at what point in the cooking can they be added and some videos show me to add in 2 cups of apple juice when I add the veggies?? But that seems odd to me and wouldn’t that ruin my pork Flavors?? I don’t want apple juice pork!! Lol , can I just add in the veggies after a toss in oil and salt pepper? Let them dry roast in the roast drippings?
Thank you 🙏 if you have any suggestions that would be such a help. Thank you so much. I just found your channel from this video. I’m going to check out your other videos too! 🙏🥰🌼🤩💫🌺🙏
What is: 22 c fan?? I’m in Canada 🇨🇦 I’ve actually never seen anyone use a temperature saying 22 c fan before? I’m going to look up what that means but we’re are you from? I’m always curious we’re recipes come from and what part of the world. Thank you
@@foxwonderland8467 sorry I’ve just replied on my website, it’s 220 not 22
@@foxwonderland8467 I hope it turned out well for you x
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
I love it just like this, but I know other people like to add flavoured! I like the tast of the pork 😊
Love Crackling! 😍
😊😊🐖
@@KatieHomeCook❤️❤️❤️
your such a lovely young lady Katie, the way you cooked it and tasted it just made this video fantastic. On you girl 🥰
Thank you 😊
I really appreciate your video, thank you, it helped!
So glad it helped 😊
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!
Hi!! 220C fan is 475F and 140C fan is 325F x
Fan is the same as °C - 20
Google
@@David-qo3wm too complicated . .
I must admit I thought she was saying faren, until I replayed it confused me a bit.
This will be my method for today
Let me know how it turns out!! 😊
Perfect I am just about to roast a joint for me and my fella!! xx
Fab, let me know how it’s turns out! 😊
Crackling Rose your a store bought woman !! Nice job !! Gravy or Apple sauce ?
Both 🙂
I made this tonight with a boneless pork leg. The skin got crackling but it does not have a lot of fat and skin. The mest was tender and a little overcooked but ok as it is a pork leg. I think shoulder will be better next time. Thanks.
@@JasminsBoss yes leg needs less cooking, Ali prefer shoulder
Lovely.
By the way how much did that pork cost? Where did you get it?
I usually buy mine in Lidl or Morrisons, I can’t remember exactly how much the joint was, but the shoulder is one of the cheapest cuts, that’s size would be less than £5 I’d estimate
@@KatieHomeCook Cheers. Have a nice day.
Great I know what I'm cooking today 😋 I've got my apple sauce ready
Let me know, how it goes 😊
@Katie Home Cook awe babe it came out brilliant I had two pork sandwiches with apple sauce and crackling thank you 😋
@@ashpunting so glad it worked out for you!!!
Can i store the left overs in the fridge and microwave when needed? Or is there a better way?
Yeah that’s what I do
Cheers Kate !
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.?
We have fab ovens, if you have a standard oven it would be about 240 centigrade, hope that help
Nice one, turned out good!
Glad you liked it!
@@KatieHomeCook thank you kindly 🙏
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
??
I like that she eats things without covering her mouth/face like many women do 😀😀
Have you ever met one? Get a life.
How do u keep crackling crispy
Do you mean how to store it after cooking it?
If you reheat skin in air fryer it can resume being crispy.
Brilliant real cooking
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?
Good coverage of the meat, thick but not too much fat, hope that helps ☺️
I’ll be trying this tomorrow - dioch
Let me know how it goes 😊
@@KatieHomeCook turned out perfect! I’m munching on the crackling as we speak!!!!
@@mikey2363 amazing, glad it turned out for you 😊
The best recipe I have ever seen!!!
Pork Leg roast
ua-cam.com/video/i9ZqfN8bVfg/v-deo.html
#pork #porkbelly #PorkChops #PorkRibs #porkchop #porkbutt
#porkshoulder #porklover #porksteak #porklovers #porkmeat
#porkbuns #porkroast #porksausage #porkrib #porkrecipe #porkroast
Nice
I love your accent! 😊
Thank you
What was the size of the joint
Sounds scrummy
😊
You reminded me of my wife , can't be trusted alone around my roast pork and her name is also Katie 😂
🤣🤣
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
This recipe cooks the joint slowly, so as long as you have a shoulder it can take a long slow cook, for 900g I’d aim for 2ish hours
@@KatieHomeCook thank you for replying i guessed around 2hrs i looked at your website n tried to work out the weight in pounds that mine was as you did add on there that it takes about 1hr per pound i cant wait for it to come out of the over as im cooking this as we speak
@@skylarreaper8698 let me know how it turns out 😊
@@KatieHomeCook it was nice the crackling was perfect but the pork itself was a little dry but i suppose practice makes perfect i will just have to keep trying
@@skylarreaper8698 try shoulder on the bone, it’s much juicer
You’re making me hungry😂😂😂
😂
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.
Is it 220 C for oven ? A bit confused by 22C fan.
I found about fan ovens.
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 .
Great channel.
Thanks you ☺️
Hon save the crackling for yourself! You deserve it!
Always!! 😂😂😂
Ill Pass!!!!
When you give the oven temps as “fan”, do you mean fan bake or Fahrenheit - dumb beginner cook here 😩
@@whitiangaratonastick it’s an oven with a fan setting, it’s Celsius
@@KatieHomeCookThank you
Delicious
Thanks 😊
What a lovely lady you are, I enjoyed your video and your good vibe, greetings from Mexico. I shall make that stunning pork😋😋😋😋💕
Thankyou!! Hope you enjoy x
God dame that looks good.. hope mine turns out this good tonight!.....
How did it turn out for you?
@@KatieHomeCook actually very good. Crackling was perfect. Kids loved it. Thanks for your help!... subbed!.
@@deadstreet1675 amazing? So glad you liked it!! 😊😊
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
The rice vinegar and baking soda, salt n pepper is for the skin ❤
That sounds like too much salt and pepper on dry skin is a classic
Yum Yum!!!
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 💓
😊😊
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.
Let me know how it turns out!
@@KatieHomeCook came out delicious. The crackling was bloody delicious. Even my wife who doesn’t usually like pork ate it as well and said it was nice.
@@sherlock5720 amazing! Glad you both enjoyed ☺️
So are your temps degrees F or degrees C . .
Centigrade! 😊
What’s 220° fan? Are you referring to a fan oven?
what about us with gas ovens number 2 or number 9
It would 9 for the first part, the 2 for the slow cooking the 9 for the final bit 😊
So you dry it then wet it with oil ?
Yep 👍
I score first with a sharp knife so that the salt gets into the slits.
banging
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.
I wish I had one! 😊
Lush !
The best recipe I have ever seen!!!
Pork Leg roast
ua-cam.com/video/i9ZqfN8bVfg/v-deo.html
#pork #porkbelly #PorkChops #PorkRibs #porkchop #porkbutt
#porkshoulder #porklover #porksteak #porklovers #porkmeat
#porkbuns #porkroast #porksausage #porkrib #porkrecipe #porkroast
What's "fan"???
Fan oven. If yours isn't a fan over you need to adjust the temp up by about 15-20°C 😁👍
20 minutes on 220, then 3 hours on 140, then 20 minutes on 220 again is that right?
Yes but it does depend on the size of the joint
@@KatieHomeCook Made it last night and was so good!!!
@@miaharris2554 amazing!
Love your face you look so passionate adout your pork.
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 .
Let me know how it turns out! 😊
@@KatieHomeCook the mums that say i cant feed my kids i made spag boll last week 2lb mince 3 jars sauce 2 packets of spaggetti i fed 11 kids .and they all got a lollie cost was £6 .
@@guy4469 cooking from scratch can so economical!!
@@KatieHomeCook where do you live in uk .
@@KatieHomeCook where do you come from
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
I’m not sure, mine is a fan oven… maybe try loose foil?
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.
Thankyou 😊🏴🏴
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 .
I know lamb is so expensive!!
@@KatieHomeCook BUT STEAK FOR 3 PIECES IN LIDL IS REALY CHEAP 2,89 BIG AS WELL
👌👌👌👌👌
Legend of Darkness Legend of Darkness Members Big show MARK Henry CHRIS Jericho Christian Daniel Bryan CM PUNK AJ STYLES GOLDBERG CESARO SHEAMUS DREW MCINTYRE Debut Smackdown Attack BRAY WYATT WWE Champion TAG TEAM Champons Johnny Gargano TOMASO CIAMPA Chad Gable Smackdown 2025 2026 2027
The best recipe I have ever seen!!!
Pork Leg roast
ua-cam.com/video/i9ZqfN8bVfg/v-deo.html
#pork #porkbelly #PorkChops #PorkRibs #porkchop #porkbutt
#porkshoulder #porklover #porksteak #porklovers #porkmeat
#porkbuns #porkroast #porksausage #porkrib #porkrecipe #porkroast
I tell you .
It absolutely amazes me how sarcastic some comments can be.
Painful 😪😵💫
I like a good pork
No pork fat for the cat, please!
The meat has no seasoning
This pork had so much flavor you only need salt and pepper
Diolch yn fawr iawn! Rwyt ti'n cogydd da iawn
❤wanna get married ?
I’m already married, thanks though
It's not that hard lol, put some salt on the skin and put it in the oven
Yeah! That’s whats in the video 😂
The best recipe I have ever seen!!!
Pork Leg roast
ua-cam.com/video/i9ZqfN8bVfg/v-deo.html
#pork #porkbelly #PorkChops #PorkRibs #porkchop #porkbutt
#porkshoulder #porklover #porksteak #porklovers #porkmeat
#porkbuns #porkroast #porksausage #porkrib #porkrecipe #porkroast
Why are u watching then . 😂🤡
Tbf I wouldn’t of known to pat it dry and adjust the cooking temperature so it’s well worth the watch 👍🏻
Some of us need reminding about oven temps and times… I watched another before this, and was reminded to dry out in the fridge 24 hours..
Wow look how nice n juicy 🔥❤️🤤🤤
So let ,e get this straight..... YOU cook ams eat fat. Hmm
SALT ! Far to much
Never! 🤣
they do say you are what you eat 🐽
Ok
NEVER cut towards your other hand/fingers 😬😬😬 jesus
😂😂
I was invested the second I heard the accent!
😊😊🏴🏴
@@KatieHomeCook I'm on the outskirts of Cardiff myself, love this beautiful country, Nadolig Llawen to you and your family 😁😁
@@simplytryingtosurvive Thankyou, and to you x