Okay, lovely FoodTubers, Jamie Oliver ehre. We’re to do the msot amazing roast pork dish. It is so full of flavour, gorgeous natural gravy with amazing beans and greens. Follow me and I promise you, this pork recipe will change your coooking it’s incredible.
Let’s crack on. First things first find yourself a piece of pork that’s gorgeous This will feed, easily fifteen people. I’m going to show you how to cut this pork. What I’m doing is cutting between the skin and the loin of pork so you can just whip that off your butcher you will do this for you you’ve got the skin here.
Our cracklingto be. Let’s just look back at the pork. We’ve got this lovely white fat, I’m just going to score that all over. I’m going to go for a herb kind of rub here. So I’ve chopped up thyme and rosemary to flavour our skin and our pig Salt and pepper all the way around.
Just a little oil, just helps all those herbs stick to it Scoring crackling I have a little coooking Stanley knife. You want it be shareable I’m just gonna put the skin fat side down first Take this out I’m going to go back in with the skin side of the pork there I’m going to brown this off Turn it around and build up that beautiful caramelized flavour.
Gorgeous. And with this recipe, I promise it has the capacity to get people talking for years about what was that pork dish you did with the vinegar? It was incredible. I’m going to put half a bottle of balsamic in here.
That vinegar is not smacking you around the face. It’s soft, it’s marvellous. Look at this! This is going to create the most heavenly flavour. So I’m going to put this into a tray pour all of this balsamic over the pork Get some garlic cloves easily twelve cloves, cut them in half, smash them put them in around that juice.
So this goes into the oven Here’s the other little twist in the tail. I’m going to put the pork skin, straight onto the bars of the oven. Remember the heat is coming from the bottom and the top, and then it’s dripping on our pork down below which is creating the most amazing simple gravy.
That’s going to really look after your pork. guarantee juiciness. That is going to be one of the most amazing pork dishes of your life. I promise. PROMISE YOU! Crackling can go to one side the pork is rested already Boom! Look at that, dark gnarly gorgeous.
and another little trick here with gravy. Pour it all out You can start seeing it separate. And then what I like to do is get a little jug. Skim off the fat and if a little bit of that juice comes with it, it doesn’t matter because when that firmed up in the fridge That pork fat has got more flavour potential than any stock cube on the planet So, you know, next time you’re doing some roasted carrots, or roasted potatoes, put a little teaspoon of that.
That is what cooking is all about this is a little friend that would look up your cooking. And that goes in the fridge. Here’s the balsamic sauce use a little seive and chuck it all over the place Sorry guys! I’m just going to squash the garlic cloves through and that’s going to add flavour.
You didn’t see me make this mess. Fast forward it so you don’t see it. Yeah, so that just went in there perfec. I’ve got an amazing side dish to put with this pork. It’s my fabulous oozy berliotti beansand Italian Agretti Click on the link and it will take you straight to the video With the crackling, people fight over this stuff so i’ll put this in and around the board That is what it’s all about Gorgeous, moist, delicious pork.
Clean and juicy inside but notice here, it’s gnarly and dark and caramelized and garlic and balsamic’s been having a little fight up and the caramel. So, brothers and sisters from around the world this is a beautifully cooked pork loin with gorgeous natural gravy.
This will definitely change the way you look at a Sunday roast. Delicious, tasty and very yummy Take care, love you lots Big love to the Food Tube possy There you go Don’t forget to subscribe and when you do suscribe.
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