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.

@uprightfossil6673

Жыл бұрын

Yum!

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!

Scott all the way from New Zealand. Absolutely awesome.

@mattgraham1983

3 жыл бұрын

😁me too

Hey, Scott, DAMN GLAD TA SEE YA, BOY!!

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.

Absolutely beautiful! Nice job Scott.

Great Job , Mr. Scott Rea . Yum Yum .

My grandmother used to cook pork that way. The crackling was next level. Nice vid Scott.

Every day is a learning day - thanks Scotty

Scott, we've missed you! So happy to see you back! Always great to watch and learn from your videos. Please keep them coming!

@TheScottReaproject

3 жыл бұрын

Thank you.

That looks absolutely beautiful 😋 That crackling is looking so nice and crunchy 😋

Good man! That looked stunning

Now I’m hungry. Legendary as always!!

I’m drooling! That looks absolutely delicious 😛

That's gorgeous, I'm so hungry now! Great work as always!

Bloody hell, that looks delish. I'm deffo going to copy this, thanks man!

I'm dying here! Totally salivating!

You're killing me right now. Damn that looks amazing.

Beautiful upload Scott! Enjoy the dripping on toast tomorrow. From the suburbs of Bangkok.

When you say "That's amazing," I believe you. The real deal always shows through.

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!

Just had dinner here in NZ and now I'm hungry again! Pork is just the best. 👍

Cooking this joint Friday cannot wait after watching your video, thanks for the assist on this one proper job.

Yessss quality mate gonna try this

Great video man. Really appreciated it.

Love it and thank you

Love your work mate.

👍👍

Looks bloody LOVELY....

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

@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.

Wow! that looks amazing!!

That looks amazing!

Bugger! Now im hanging out for some Roast Pork and Crackling! 😋😋👍

Guess what I'm having for Sunday dinner... Thanks Scott

I want this for my Sunday Lunch!

You Sir, are awesome!

You put a lot of love into that pork mate, looks fantastic

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.

The mutts nuts Scott. Please keep them coming

oh my that looks lush!

I lost my shit at the shot of gravy! Oh man, what a dish you have created!

Jummy!

Drooling in the middle of the night watching this video.

Glorious!!! Cheers from Uruguay!

Nice!

15:00 Damn you Scott!

Scott where is your Pepsi Rolex buddy? Love Rolex.

Man I missed Scott. All is right with the world again.

Crikey! This makes me so damned hungry.... If fat is flavor then I'm a delicious piece of work... lol Thanks , Sir!

YUMMY !!!

excellent video. Thank you

Got some some pannage pork on order from up the road in the New Forest. Definitely going to do this! Rock on man.........

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

Scott was on a porcine high!✌😎

This looked superb. Is the trimming just for the look or has it got another purpose? (Hopefully not a silly question!)

@Ghhyuttgg

3 жыл бұрын

Just the look

@crabmansteve6844

3 жыл бұрын

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.

@TheWardagh

3 жыл бұрын

Thanks lads 👍🏼

Beautiful....👍🏼

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,!

@jeffreyhodge5564

3 жыл бұрын

Corner cut of rump ,Scott did a video sometime ago about extricating it from a large piece of beef being dressed.

Wow mate that is some porcine deliciousness, I'm hungry now!

Oh yes Scott right on a Sunday morning ready for my Sunday roast😋 big respect from Bromsgrove mate👍

@TheScottReaproject

3 жыл бұрын

Cheers Matt. Just down the road from me mate

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?

Nice job👍

Splendid

saudações do Brasil.

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 ......

Yessssss

Mashallah !!

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.

Yummy,iv'e got pork leg today

Scott how much would that joint of pork cost in the uk please ?

is that a forshner or victorinox knife ?

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!

😊

Youre making me hungry now .. .. ..

i'm so frickin hungry!

I’m going to put it in the oven right now can’t wait. Oh Yum.

got to admit that the cracklins look and the technique great. The actual chop looked dry. If I prefer (and I do) no gravy/applesauce do I lower the heat or time?

@Djordjevicc

2 жыл бұрын

I would say use a thermometer and cook it to your desired doneness. Maybe put some foil over the meat for a certain period and just expose the skin so you still get the crackling. I'm no expert nor have I cooked a rack like this before but it might help!

Where did you buy it

3 stars..⚡⚡⚡

Stevie griften dominates the crackling game

*drools*

stop teasing meeeeeee yum

😅😅😅" its a dirty job someone has got to do it". Pricless quip mate

That shot of gravy made me turn to the religion of scoot rea. Halleluja.

just Paul's girl says, It is like flossing teeth!

Scott, I wish you were my best friend and neighbour..

It's edible art......

teach us how to make the gravy

When I do a Roast Pork I make sure the skin is dry by putting it in the fridge overnight uncovered, too many times the Pork available is vacuum sealed and the skin is moist, soft and white - *it needs to be dark and a little hard*. Of course if you're buying from a butcher that step usually won't be needed.

Did you chine it Scott

Badee badee that's all folks!

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?

Turn it down to 120ć?? Earlier you said turn down to 180ć

Wait.....water in the tray?? I also use WAAAYY more salt. Almost a crust that can be broken off after. Doesnt the water steam it?

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

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

@matty6848

3 жыл бұрын

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.

@peetsnort

3 жыл бұрын

@@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.....