I did not realise how much that "cracklin" meant to you, but when that music started playing, I completely understood.

I can hear your pup begging for some crackling! haha

I've been coming back to this recipe for 3 years. Making it now. Thanks Scott!

@Arianna1308

6 ай бұрын

@Godislove will you please advice on internal temperature? Thanks you. I don't want pulled pork but rather slice it

My mom used to do this when I was a kid 40 odd years ago, but I have never seen pork with the skin on. I asked my butcher if he could cut me some and he said he could. This weekend I will have to take him up on it. Also, when you have all the fat under the skin you can make beautiful roast potatoes. Scott, you should have done some proper roast potatoes with this!

@unapologeticallyme8513

3 жыл бұрын

Yes!!!! Taters would have been great with this!

I've recently found your channel Scott, and I must say I'm well impressed! I've watched quite a few of your videos and your methods reminds of my long lost mother, god rest her soul. Old fashioned style wholesome food, brilliant. Keep up the great work Scott, teach these young guns some valuable skills.

Great Scott, Scott!

My man! Let me tell you...when I saw the bread roll....I was HOPING you would put a piece of pork AND crackling! Oooh yeeessssss!!! Beautiful! And soooo drool-worthy!

OMG.... I just drooled all over my keypad lol :) GORGEOUS!

If I was scoring that pork.......id give it 10 out of 10!

'Boston Butt!' That takes me back to my youth. Sign me up for a package of those pork-filled rolls! I have got to make one of those again. Thanks.

Scott Rea, I'm absolutely making this for dinner tomorrow night!!! Absolutely love your channel and work!!!🤗

Scott, love your videos, always makes what might seem difficult so clear and simple, keep up the good work!

Scott - awesome as always thank you from Herefordshire. We had pigs and I tried different crackling methods and one was pouring boiling water from the kettle over the sliced skin before it went in, which also worked. ATB

I've been cooking shoulder of pork for years but the crackling was never quite right, and the meat could be a little dry. Your method is THE answer! Cooked a shoulder for Sunday lunch and the crackling was just as your video (such that, when I came to put the leftovers in the fridge, I found that the husband had polished it off!). The onion trivet made fabulous gravy, and the water in the tin made the meat so deliciously moist. I'll never cook it any other way - ever. Thank you so much. 🙂

Really enjoyed the video Scott thanks for sharing this 👍 looks divine.

Today's dinner Scott... I have two joints, the family are coming over! I'm salivating already.

Love these videos ! Going to have to give this a try !

that looks amazing, so glad i so glad I subbed. absolutely love all of your vids.

Smashing!

The Man, the mith, the legend. Scott Rea!!

Glorious

Great video again, thanks! One trick I've learned from my father: Add a third stage. After the meat is done crank the top grill on max for a view minutes and very very carefully watch the skin for not getting burnt. It might even help to cover dark spots with little pieces of aluminium foil. This way it will puff again and get to a consistency similar to crab chips.

Impresionante!!! Gracias por tus enseñanzas, Scott....

that sounded beautiful, good to hear on a loop

The crunch from that pork was amazing, I gotta make this.

Talk about opening the lid to the jewelry box! Thank you for the tip. ATB

barry white and pork crackling. cannot get any better. superb cookery skills Scott. thanks so much.

Oh man that sound when you cut that!! So satisfying!!

ooooooooooohhhh sir, I can smell that from here. Thanks for sharing.

I’ve watched this 3 times already.. and looking like a real weirdo drooling everywhere.. good on you sir!!

mouth watering. the (boston butt) is the swiss army knife in my Cajun recipes. live here in Louisiana and use it from everything from sausage, boudin, deer processing, headless hog cheese, and last but not least smoked pulled pork. I also use ham skins for making cracklins as we call them. I render them down in thier own fat. love to see that most of our culture came from good ole King George. keep up the good work.

scott thanks to you i am sat down eating the best crackling ever keep the good work up

The music when your cutting into it, lmao, you kill me Scott....

Thanks Scott, mines in the oven hope it comes out as good as that👍been watching your videos while waiting sure got me hungry

I love coming here to watch and learn about new recipes😊 Amazing work keep it up

GLORIOUS!

Ooooohhh fuck yeah. Yes! Yes! Yes! I started raising pigs because of you and also watched your video on how to butcher them because of you. First time I did it we started with 5 pigs that were normal weight (220-280) and then we also butchered one of our first time sows that was not a good mother, so she was about 700lbs....thanks to you we love butchering pork more than any other animal. I can't wait to try this recipe 👌🏼👍🏼🐷😋

Omg!!!! I guess I know what I'm having for dinner TONIGHT!!!!! THANK YOU for this AWESOME video!!

Beautiful Scott, thank you

Thanks, Scott Rea👍🏼, Mate perfect 100% +. I have been cooking roast pork for a long time “I’m 58”. Yes I have had failures, I reached out to the Internet & KZread to find out how to make the best pork crackling, I have seen a lot of methods as mad as boiling the joint first. I couldn’t let this go I’ve used your method on three occasions “one being today for a Saturday lunch time roast 😋. This is my first ever post. Anyone reading this have a go, it is the simplest and yet the best method that I’ve ever tried, Thank You Scott,

That looks fantastic!

Great , I've always rubed it with oil, now I can't wait to try it this way. Great stuff

Oh my I've watched this ten times, it doesn't get old

How I love listening to you eat !!!! You are in heaven.....

Love your vids as always my dude.

Scott, I am sitting here eating my tea (steak and chips) watching this video and you're making me feel hungry lol. Excellent job sir

Fantastic :) The love music when cutting the crackling ... he he he. Vil try this at Christmas TR

Wow,, Nice. Will have to try that. Thanks Scott

Looked absolutely delicious!

Ahhhh man I could smell that ! Top job, just like my Mum used to do it.

I can't wait to try it!

Looks amazing!

Food heaven, thanks Scott

My o my. That looks so very good. I haven't had something like that for many a year. I will try it one more time before I leave this wicked world.

Using this recipe again today. Thank you.

Great mate as always.

you sir, are a master. Can't stop mouth drooling

Gonna try this method for the christmas dinner(most popular dish in Norway this), thanks again Scott you’re a legend!

oh man. on point every time. even dug the soundtrack!

That one made my mouth water!

That looks so good. The cracking the tenderness. MMM

Absolute food porn at its best

@cory35hogan

6 жыл бұрын

YES, FOOD PORN!

@symmetrytanner5156

6 жыл бұрын

puressenceuk35 eating fat doesn't necessarily make you fat so enjoy bro!

Totally with you on the scoring, I have used a stanley for years. much easier than any other type of knife.

Liked the vid even before watching

So good even the pup is begging for some.

Amazing like always

Looks really good ! ! ! (O.o) Wish I had some ! ! ! Thank you for showing your cooking tips and sharing the videos I got to give it a try.... Thanx !

Theres nothing like the site of perfect pork cracking to make you turn into a drooling wreck. Spot on Crackling!

loved the music at money shot moment

Never fail to amaze! And always at bedtime lol hungry now

Thanks for the great cracklin lesson!! Looks Amazing! Greetings from Alaska!

@jaylenepeterson-nyren7331

6 жыл бұрын

I'm totally going to use your razor knife trick for scoring skin from now on!

Scott Rea Projects is the best

Good job Scott awesome

im salivating

Love this video. I've used it many times to make this. I almost ate all the crackling before I served it though. Too damn nice.

I added organic cider instead of water it made brillant gravy apple juice also works very well & if you add a few slices of Apple's with the onion it also gives the gravey a different dimension 👍👍 brillant vid as always love this channel

That looked absolutely beautiful. Healthy food be damned!!

I will try this very soon :) Cheers Scott.

I'm trying it out now !

Awesome

Magic!!

Looked amazing. Found this video a week before I butchered my pigs. I made a semi disaster of the pig butchering but I didn’t make a disaster of this until after it was cooked. I took a picture but I guess I can’t post it here. Turned out absolutely spectacular.

Yummy!

Wow man, you have sold me, a great video.

Loving the bit of Barry White you added Scott 😍😂

Awesome mate 👍👍👍

Oh damn, does that sound and look tasty. Best

Much obliged!

I know what am cooking on sunday cheers scott

Yum

Nice.

You may have guessed my Favourite Part. All of it. But you gotta love the Crackle

I always like your videos before. because you're great butcher & cook. I learn to you....

Another great video.. takes me back quite a number of years.. umm

As always excellent presentation

WOW!

Yum!

I'm about to cook a few really nice pieces of rump from work that I've had marinating for a couple of days in port wine & garlic, with new potatoes - and now I'm bloody jealous.

nice job Scotty

After following this recipe I have mega brownie points and can do no wrong.... Thanks Scott ;-)