I like pigs. I eat pigs. I probably should not but I do. I guess I too am just a cannibal chef. The reason I think I should not eat them is the fact that they are very intelligent animals. I have considered giving them up. It's a conundrum for me. I don't seem to be able to decide one way or the other. I am considering eating pork every other day.... I could not resist that one...I have an evil sense of humor at time
@Hindupwner100?Either your the chef from hell!!and no fuckin relation to Gordon"fuckin"Ramsay,or you need to go to "Kitchen Anger Management"you fuckin angry,"little man"whats wrong with the violin soundtrack.
@Hindupwner100?Either your the chef from hell!!and no fuckin relation to Gordon"fuckin"Ramsay,or you need to go to "Kitchen Anger Management"you fuckin angry,"little man"whats wrong with the violin soundtrack.
you fucking prick muther fucker wasting my fucking time. ALL I WANT IS FOOD U BITCH. NOT FUCKING PICTURES U LITTLE NO LIFE, ORPHAN, MUTHER FUCKER!!! JUST CAUSE UR INSECURE ABOUT URSELF AND NEED MONEY FRUM YOUTUBE, DOESNT MEAN U POST THIS SHIT. Now PLZ THINK ABOUT WAT U JUST PUT ON YOUTUBE AND GO DIRECTLY TO HELLL!!!!!
He was pertaining to lechon 'kawali' not lechon per se. It's like crackling but it's cooked in bite size pieces with some bit of meat attached; deep-fried. But yes, you are correct. Filipinos make good 'lechon' (roasted pig)...I would say, the best. I'm biased 'cause I'm Filipino. :) As regards the brown sauce (sarsa) that you talk about, it has pork liver in it which explains its distinct and rich flavor.
@MAD3IN3NG1AND the boiling water method on the skin only is what i use also, i been told that a splash of white vinegar opens up the pores for easier score of the skin. salt helps to flavor and dry the skin, it makes the crackling form much easier also apply a light coating of oil just before broiling the skin, it will crisp up very quickly! move pork skin within 2-4 inches of skin till evenly crispy when it develops a slight char, you will know that part of the skin is done! :)
@j0n0000000000 redneck cunt. You came over here in a fucking convict ship or something? Racism in your blood? Seems our country is going to hell cause of shits like you that shouldn't be breathing. Yes, i am from Australia.
@j0n0000000000 re: Pork Crackling - Remember to score the top of it so it crisps up properly, also helps when you salt and pepper it before you cook it, because the seasoning get's in between the cuts.
@razalin absolutely right! scoring and salt helps dry the skin out, also as a added tip brush a light coat of oil to the skin before you broil it. if you broil the skin 2-4 inches within the heating element it will start to bubble quickly, keep it there until it develops a slight char, then you will know that part of the skin is done. keep moving the pork until evenly crispy and wear good mitts be safe and good eats! :)
@vanscoyoc The rind is actually what the crackling is. Excuse j0n00000000 as he's just one of the trash that came into our fine country on a prison ship some 200 years ago.
@starlaeuropa This is a good way to do it. Butchers know meat as good as sometimes better than a chef. I am not running chefs down- I actually am a chef but the truth is the truth. The Chinese also do fatty fowl such as duck or geese by ladling boiling water over the skin (repeatedly) and refrigerating it overnight uncovered (to dry) rub with seasonings mixed in some oil and bake uncovered for really fantastic crispy skin.
@teeno7 nice recipe! actually it is red fermented bean curd, sugar, 5 spice, salt and garlic. i never tried the rice wine vinegar- what brand do you use? here is a trick you are welcome to use, after you bake your pork thoroughly, brush a light coat of oil on skin turn on broiler and raise and move pork within 2-4 inches of broiler element til it starts to bubble and be crispy! good luck be safe, wear good mitts and good eats! :)
1. Just because you don't believe in eating meat doesn't mean your right.
2. I'm a professional cook with a masters degree in culinary science.
3. It's noted in several episodes of both mythbusters and CSI.
The only reason people compare pigs to humans is because of the density of the meat and skin, and the size and HRC of the bones. Humans would be much tougher and greasier.
@ThePrivateJokers. Honestly though I am currently a carnivore and not a cannibal. Knowing that pigs are smarter than dogs does give me pause to question my consumption of pork. Plus I think they are kind of cute.
@ThePrivateJoker Pigs are smarter than dogs. That does make me question my eating pork. I am a carnivore not a cannibal. Pigs are not humans and their flesh is not the same as ours. Your science is messed up if you really believe that. Take some biology classes, take some medical courses or at least audit some and educate yourself because you make no sense. I am sure your heart is in the right place but you loose credibility when you spout non-sense.
@ThePaullett Well said..... but how smart an animal is doesn't alter it's nutritional value (at least not in any study I've ever read). And it sure as hell doesn't affect the taste!!!
The problem here, is that the finished dish is bizarre. No one bakes a cracklin. It is not done. it can't work. I'm sure the meat is good, but the skins could never be any good.
@porkwitch I beg to differ,My mom used to bake skin all the time instead of frying,but just the skin. We used to eat that like you eat french fries. just salt it and enjoy
@porkwitch actually the skin does fry - by baking... the fat in and underneath the skin will fry it, and also if you bring the skin under the broiler element, the skin will bubble and crackle, it will also help if you do a light coat of oil before you broil. it is easy and tasty and you won't notice the difference if you do it right! good luck and good eats!
I'm with zcapcc6. When the only title for "how to cook perfect pork crackling" is a slideshow instead of a proper video from a professional chef then something is seriously wrong with youtube. It's a nice little slideshow and I love what you've done with it; the classical music - yeah, I see what you did there. But ultimately, this slideshow is not the first thing you want to find when searching for a helpful VIDEO. I found the best video on yahoo. Google "Succulent roast pork on Yahoo!7 Video"
@koongienoob This is a VIDEO site, for VIDEOS, if I wanted a slideshow, I would load up up a succession of still images and flick through them. This however, being a VIDEO site, for VIDEOS allows me to indulge my love of learning at the same time as my love of cinematography, until this "video" ruined everything by being so unbelievably banal and utterly shit.
Are you some sort of fag? If not, why do you post like a penor loving pussy? You sicken me.
@zcapcc6 who the fuck cares who said we fucking cant post a dam slide show dumb fucking idiot it doesnt have to be good to be posted its a free site so what if its a slide show fucking dumb piece of shit it can be a bad slide show for all i give a shit about but who the fuck cares wheres a rule that says a video is bad and cant be posted or the rule that says where its a slideshow its fucking horrible and sucks and is against the rules to be posted on a video site A SLIDE SHOW IS A VIDEO DUMBFUK
One for My Cooking with Gerry Broad GVB1939 Playlist . Please check it out. Gerry Ps; Dont forget to rate also leave a comment
Have you looked at my latest video uploads. A Selection of Videos I think you might find interesting. Thanks for watching Regards GVB1939 Gerald Victor Broad :o)
making me so hungry
xxnotmuchxx 2 weeks ago
Wow yummy!
Splenda4Life 1 month ago
if you eat roast pork everyday, you wont' ever get old .... you just die young
tinynoggin 1 month ago
Please for gods sake people, do not under ANY circumstances EVER feed the trolls...... If you ignore them I promise they will eventually go away!!!
ringburners 1 month ago
This has been flagged as spam show
DON'T EAT PIG (SWINE) IT'S DANGEROUS FOR OUR BODY!
SuperGeniusLife 1 month ago
The comments, (the constructive comments) were more informative than the video.
SuperSeeburg 1 month ago
I like pigs. I eat pigs. I probably should not but I do. I guess I too am just a cannibal chef. The reason I think I should not eat them is the fact that they are very intelligent animals. I have considered giving them up. It's a conundrum for me. I don't seem to be able to decide one way or the other. I am considering eating pork every other day.... I could not resist that one...I have an evil sense of humor at time
ThePaullett 1 month ago
@ThePaullett Don't eat Pork every other day..... the LDL will have you clutching your chest in no time!
ringburners 1 month ago
looks great... easy too -- just seasalt? thanks
BarbecueTricks 1 month ago
This has been flagged as spam show
@Hindupwner100?Either your the chef from hell!!and no fuckin relation to Gordon"fuckin"Ramsay,or you need to go to "Kitchen Anger Management"you fuckin angry,"little man"whats wrong with the violin soundtrack.
heptocrat12 2 months ago
@Hindupwner100?Either your the chef from hell!!and no fuckin relation to Gordon"fuckin"Ramsay,or you need to go to "Kitchen Anger Management"you fuckin angry,"little man"whats wrong with the violin soundtrack.
heptocrat12 2 months ago
@heptocrat12 huh
panache107 2 months ago
This has been flagged as spam show
you fucking prick muther fucker wasting my fucking time. ALL I WANT IS FOOD U BITCH. NOT FUCKING PICTURES U LITTLE NO LIFE, ORPHAN, MUTHER FUCKER!!! JUST CAUSE UR INSECURE ABOUT URSELF AND NEED MONEY FRUM YOUTUBE, DOESNT MEAN U POST THIS SHIT. Now PLZ THINK ABOUT WAT U JUST PUT ON YOUTUBE AND GO DIRECTLY TO HELLL!!!!!
Hindupwner100 2 months ago
you scored it too deep
baffinjigger 2 months ago
pork crackling..lechon kawali lang yan!!!hehehe
aizentaicho2000 2 months ago
@aizentaicho2000 Ah Filipino? They make good lechon...years since I had it with that Filipino brown/beige sauce. Good stuff but not good for me! lol
ThePaullett 1 month ago
@ThePaullett
He was pertaining to lechon 'kawali' not lechon per se. It's like crackling but it's cooked in bite size pieces with some bit of meat attached; deep-fried. But yes, you are correct. Filipinos make good 'lechon' (roasted pig)...I would say, the best. I'm biased 'cause I'm Filipino. :) As regards the brown sauce (sarsa) that you talk about, it has pork liver in it which explains its distinct and rich flavor.
832existentialiste 1 week ago
hey can you tell me the music used in this vid
01rai01 2 months ago
When i am making crackling. I score the fat similar to that. then poor boiling hot water on it to open it up a bit. and then rub in salt.
MAD3IN3NG1AND 3 months ago
@MAD3IN3NG1AND the boiling water method on the skin only is what i use also, i been told that a splash of white vinegar opens up the pores for easier score of the skin. salt helps to flavor and dry the skin, it makes the crackling form much easier also apply a light coating of oil just before broiling the skin, it will crisp up very quickly! move pork skin within 2-4 inches of skin till evenly crispy when it develops a slight char, you will know that part of the skin is done! :)
barfman7767 2 months ago
Comment removed
j0n0000000000 3 months ago
yummy...
Junism27 3 months ago
I find the rind to be tough and nasty. Is that cut off first?
vanscoyoc 3 months ago
@vanscoyoc the rind is what crackling is you yank
j0n0000000000 3 months ago
@j0n0000000000 redneck cunt. You came over here in a fucking convict ship or something? Racism in your blood? Seems our country is going to hell cause of shits like you that shouldn't be breathing. Yes, i am from Australia.
bizarreunderworld 3 months ago
@j0n0000000000 re: Pork Crackling - Remember to score the top of it so it crisps up properly, also helps when you salt and pepper it before you cook it, because the seasoning get's in between the cuts.
razalin 3 months ago
@razalin absolutely right! scoring and salt helps dry the skin out, also as a added tip brush a light coat of oil to the skin before you broil it. if you broil the skin 2-4 inches within the heating element it will start to bubble quickly, keep it there until it develops a slight char, then you will know that part of the skin is done. keep moving the pork until evenly crispy and wear good mitts be safe and good eats! :)
barfman7767 2 months ago
@razalin what? dude i no how to make crackling i how
j0n0000000000 2 months ago
Comment removed
TPLR2 2 months ago
@j0n0000000000 You don't know how to spell mate!
TPLR2 2 months ago
@vanscoyoc The rind is actually what the crackling is. Excuse j0n00000000 as he's just one of the trash that came into our fine country on a prison ship some 200 years ago.
bizarreunderworld 3 months ago
Wow Graham All those Views 187,348 Stunning
GeraldLoves2Cook 4 months ago
I love it when its extra crunchy and so juicy and tender
THEStiffayy 4 months ago
The way my local butcher told me to do it;
Score skin,
scald with boiling water from the kettle,
rub in salt,
place in oven at 220C until skin is brown and crispy!
starlaeuropa 5 months ago
@starlaeuropa This is a good way to do it. Butchers know meat as good as sometimes better than a chef. I am not running chefs down- I actually am a chef but the truth is the truth. The Chinese also do fatty fowl such as duck or geese by ladling boiling water over the skin (repeatedly) and refrigerating it overnight uncovered (to dry) rub with seasonings mixed in some oil and bake uncovered for really fantastic crispy skin.
ThePaullett 1 month ago
hay that crackle looks like the best pork i have seen :) i love pork my mum loves to cook it
mmm990003 8 months ago
This is not the best way.
Score it and rub salt into the skin.
leave in fridge with marinade on bottom of dish (with bean curd, 5 spice, rice wine vinegar and cha sui bbq stuff).
bbq it (smokey!) cover over top with foil for about an hour.
brush with rice wine vinegar and more salt on scored skin.
BBQ for a bit skin side down (this will drain that horrible fat).
Grill till top starts to char. Scrape off the blackness (like burnt toast) and chop.
This is my Smoked BBQ Crispy Pork. BEST ever!!
teeno7 8 months ago
@teeno7 nice recipe! actually it is red fermented bean curd, sugar, 5 spice, salt and garlic. i never tried the rice wine vinegar- what brand do you use? here is a trick you are welcome to use, after you bake your pork thoroughly, brush a light coat of oil on skin turn on broiler and raise and move pork within 2-4 inches of broiler element til it starts to bubble and be crispy! good luck be safe, wear good mitts and good eats! :)
barfman7767 2 months ago
Sooooooooooo lecker!!! Mir läuft das Wasser im Mund zusammen......
MrPampersbomber 9 months ago
The nearest thing in nature to the flesh of a man is the flesh of a pig.
ThePrivateJoker 9 months ago
@ThePrivateJoker
Not in a culinary sense it's not. You can't just take somthing you heard on mythbusters or CSI and use it in every sense.
PepsiRawks 9 months ago
@PepsiRawks 'culinary sense'? How would you know, you cannibal. Its not out of mythbusters or CSI you moron.
ThePrivateJoker 9 months ago
@ThePrivateJoker
1. Just because you don't believe in eating meat doesn't mean your right.
2. I'm a professional cook with a masters degree in culinary science.
3. It's noted in several episodes of both mythbusters and CSI.
The only reason people compare pigs to humans is because of the density of the meat and skin, and the size and HRC of the bones. Humans would be much tougher and greasier.
PepsiRawks 9 months ago
@ThePrivateJokers. Honestly though I am currently a carnivore and not a cannibal. Knowing that pigs are smarter than dogs does give me pause to question my consumption of pork. Plus I think they are kind of cute.
ThePaullett 1 month ago
@ThePrivateJoker Pigs are smarter than dogs. That does make me question my eating pork. I am a carnivore not a cannibal. Pigs are not humans and their flesh is not the same as ours. Your science is messed up if you really believe that. Take some biology classes, take some medical courses or at least audit some and educate yourself because you make no sense. I am sure your heart is in the right place but you loose credibility when you spout non-sense.
ThePaullett 1 month ago
@ThePaullett Well said..... but how smart an animal is doesn't alter it's nutritional value (at least not in any study I've ever read). And it sure as hell doesn't affect the taste!!!
ringburners 1 month ago
@ThePaullett i hate pigs.. they arrested me the other day
YooTubeCritc 1 month ago
@ThePrivateJoker Have you eaten both?
ThePaullett 1 month ago
Gotta love charred skin of little pig that was once living <3 om nom nom
lambrioza 9 months ago
i usually do it thai style and its real nice .. will try this british style. thank you
playnite 10 months ago
nice burnt skin...yum
pogisiG 11 months ago
I cook cracklins all the time. I buy the green bellies (belly skins with bacon attached)
and these skins won't blister until you get the grease at least 400 degrees. And if you can't get the skins to blister, you have one tough snack.
porkwitch 1 year ago
@porkwitch the skin/crackling is the best bit! mmmmmm with a bit of apple sauce it is fantastic!
MAGICpagie 1 year ago
The problem here, is that the finished dish is bizarre. No one bakes a cracklin. It is not done. it can't work. I'm sure the meat is good, but the skins could never be any good.
porkwitch 1 year ago
@porkwitch I beg to differ,My mom used to bake skin all the time instead of frying,but just the skin. We used to eat that like you eat french fries. just salt it and enjoy
koololdman 1 year ago
@porkwitch you are an idiot...try it
clt1cxw 1 year ago
@porkwitch actually the skin does fry - by baking... the fat in and underneath the skin will fry it, and also if you bring the skin under the broiler element, the skin will bubble and crackle, it will also help if you do a light coat of oil before you broil. it is easy and tasty and you won't notice the difference if you do it right! good luck and good eats!
barfman7767 2 months ago
I'm with zcapcc6. When the only title for "how to cook perfect pork crackling" is a slideshow instead of a proper video from a professional chef then something is seriously wrong with youtube. It's a nice little slideshow and I love what you've done with it; the classical music - yeah, I see what you did there. But ultimately, this slideshow is not the first thing you want to find when searching for a helpful VIDEO. I found the best video on yahoo. Google "Succulent roast pork on Yahoo!7 Video"
magnetictheory 1 year ago
@wxpm thats so true i love sticking up for ppl its fun
koongienoob 1 year ago
gay slideshow is gay
zcapcc6 1 year ago
@zcapcc6 picky fucking troll is fucking picky
koongienoob 1 year ago
@koongienoob This is a VIDEO site, for VIDEOS, if I wanted a slideshow, I would load up up a succession of still images and flick through them. This however, being a VIDEO site, for VIDEOS allows me to indulge my love of learning at the same time as my love of cinematography, until this "video" ruined everything by being so unbelievably banal and utterly shit.
Are you some sort of fag? If not, why do you post like a penor loving pussy? You sicken me.
zcapcc6 1 year ago
@zcapcc6 who the fuck cares who said we fucking cant post a dam slide show dumb fucking idiot it doesnt have to be good to be posted its a free site so what if its a slide show fucking dumb piece of shit it can be a bad slide show for all i give a shit about but who the fuck cares wheres a rule that says a video is bad and cant be posted or the rule that says where its a slideshow its fucking horrible and sucks and is against the rules to be posted on a video site A SLIDE SHOW IS A VIDEO DUMBFUK
koongienoob 1 year ago
If you want to start straight away with the "how to" portion of the video, start watching at 0:53.
For the rest of us foodies, watch as normal :).
malayrojak 1 year ago
this video could have been 15 seconds long... the pork i was going to cook has now rotted
duunx 1 year ago
yummo
sneakybutcher1 1 year ago
What is with the presentation, its pork.
tongvaboy 1 year ago
@tongvaboy because, as others have said, it's a THING OF BEAUTY
MissZillaable 1 year ago
a thing of beauty
alejandro15187 1 year ago
@teflonmagnet ,,your momma should've swallowed you
pogisiG 1 year ago
what the fuck is up with the elevator music....
pogisiG 1 year ago
@pogisiG you're an idiot.
teflonmagnet 1 year ago
put some pepper on it you twat
spoooff 1 year ago
@spoooff put pepper on your own twat and fuck off.
teflonmagnet 1 year ago
I could eat that crunchyness all day long...
Megoraxos 1 year ago
yep, spam
porkwitch 1 year ago
food's pornstar
megamen10 1 year ago
The best pig crackling is in a large hole dug place a grill the one you use to grill must be big to hold the pig and then cook it on a large fire.
snuckles108 1 year ago
very simple thank you
ozmarsupial 1 year ago
beautiful! enough to clog and melt any a young man's heart. mmmmmmmmmm--delicioso
gardenvarietypenis 2 years ago
Terrible video.....and this is only my opinion okay.....and I am entitled to that... Thank you...
Darcsydvideos 2 years ago
How can one make a pork chop look sexy like that???
LOVED the music too Gerry.
Luvs,
Mooz
moomay11649 2 years ago
Carol
Graham is very talented
Gerry x
GVB1939 2 years ago
My life allready soooo tasty Graham.
GVB1939 2 years ago
Hi Folks Thought you might Enjoy this video
One for My Cooking with Gerry Broad GVB1939 Playlist . Please check it out. Gerry Ps; Dont forget to rate also leave a comment
Have you looked at my latest video uploads. A Selection of Videos I think you might find interesting. Thanks for watching Regards GVB1939 Gerald Victor Broad :o)
Peace And Love
GVB1939 2 years ago
Hints & Tips with Gerry Broad GVB1939
Have you looked at my latest video uploads. A selection of Videos, you may find helpful.
Thanks for Watching Please Rate also Comment.
Regards GVB1939 Gerald Victor Broad. :o).
Love & Peace
GVB1939 2 years ago
You should be on MasterChef!.....Hungry now...:)
007vauxhall 2 years ago