How to Make Perfectly Crispy Crackling and Juicy Roast Pork

[@ArghyadebBandyopadhyay]

This is how I love my KZbin videos. No nonsense, no long intro, informative, and fun to watch. I'm not saying that you shouldn't accept sponsorships. In fact, I do hope that companies take note of your growing popularity. I just love how you dive straight into the content head first.

[@andy_cooks]

I appreciate that, thank you!

[@jewdenjew1958]

hes not here because he wants money like the rest of you greedy pricks.

[@katmackphotography]

Exactly! I have no interest in knowing what you did at band camp when you were seven!

[@JohnnyJohnny-f5o]

Bro, it was 11 minutes long. There are plenty of shorter videos out there.

[@BraveFartz]

he has over 4.6 million therefore I would suggest that he does not need advertising on his vlogs,makes enough money by subscriptions.

[@Fluffyrodent]

Watched a couple of these now and I really like the down to earth commentary. It's calming and educational. Good job.

[@leonhardable]

Your long content is so awesome. the shorts are already the only shorts i like to watch, but these long videos are perfection. Thank you for also doing those!

[@andy_cooks]

I appreciate that, thank you for watching!

[@shelliedeux]

His knowledge is excellent and explained without over complicating. Looks amazing 😊

[@natashafrance717]

I always brush white vinegar on the skin, saves having to use too much salt, perfect crackling every 👍

[@THISISYOURFAULTBRO]

One of the few channels that I don't skip ahead to the good parts. Good quality content

[@andy_cooks]

Thank you!

[@abesouth3805]

I live in Thailand where crispy pork soup (moo grob) is a favourite. It is a heavily pepper based soup (made with pork bones) with rice noodles, coriander and of course pork. The pork is pork belly and it is invariably deep fried. Your method of getting the perfect crackling is more traditional in western cuisine and I love it.

[@leeorr9071]

This is the best cooking KZbin channel by far love Andy and his wife just good people and good luck to them love from Liverpool Great Britain 🇬🇧 xxxx

[@andy_cooks]

Thank you!

[@dialect64]

Quickly becoming my fav culinary channel on KZbin! While Chef John still holds the "LEGEND" status as DEFINING A GENRE... this is quality content, quality production, quality skill, and I put you up there as a Babish, a Chef John, a Rick Bayless! Cheers!

[@cme1478963]

Almost what we eat at christmas in Denmark. The roast pork, with regular boiled potatoes, caramelised potatoes, red cabbage, and a fat ass gravy.

[@kimtaylor4480]

What a great well rounded meal! Thanks Chef!

[@MiniNoahTheWorm]

First time watching one of your long videos and it's great! I loved how you explain what, why, and how for basically every step without making a half hour video. Efficient and educational, thank you

[@andy_cooks]

Thanks 🙏

[@emanspi]

What an amazing dish! Keep up the good work!

[@andy_cooks]

Appreciate it!

[@CalebMiddleton-m5z]

chef i dont have a temperature gauge how long roughly would i leave it in the oven to reach that temp

[@adaniel8632]

I LOVE these long form videos - and all your other content too, of course. Thanks for providing such stellar content, mate :)

[@JamieOliver]

Mate that crackling looks so good. x

[@andrewo6890]

Perfect !

[@andy_cooks]

Thanks Chef! X

[@enterpassword3313]

Looks chewy and his meat looks dry afs too!!!

[@deanstewart27]

Damn... thats respect... from the Master Jamie :)

[@hypercane2023]

Wow 🎉🎉🎉

[@GoodForYou4504]

I always notice the Michelin man behind you. If I was a judge, you would have a thousand. I'm a construction worker that had a stay at home wife who passed early, and I had to learn to cook meals for my children and work too. Your "Hey babe" shorts have definitely helped the meals here for the better. Cooking great healthy food, with kids involved (because they will watch a short lol), instead of expensive take out food has been a gift. Thank you!

[@philipskovsege3700]

Cheers from Denmark. You're welcome😃😃😃

[@jespermeineche2388]

This is a very traditional danish christmas dish! You can also use porkbelly for a juicier result, as the loin tends to get dry easily. But your stuff looks good, definetly gonna try out that apple thing!

[@andy_cooks]

The apple butter is delicious!!!

[@ihdieselman]

​​@@andy_cooks that's very different from the apple butter that I make here in the US and I've never had the cabbage dish or mustard in mash.

[@Spungizzle]

Hah! My thoughts exactly, geetting me in a Christmassy mood :D Need to try the apple stuff...

[@patmuscarella8279]

Your cooking is to die for. Most beautiful pork roast ive ever laid eyes on. 😊

[@andy_cooks]

Thank you!

[@hobbsdrive1308]

I did this recipe for our Saturday dinner, and it was amazing. By far the best crackling we’ve ever had and the instruction was great, my belly says thanks!

[@thoughtsfocused2262]

Hey Andy, some people say start at 180c and finish at 230c, does it make a difference to the crackling whether you start at 230 or finish at 230?

[@marielmc]

Amazing content, Andy! Im a fan!

[@trevis007]

Ok, thanks Andy that worked brilliantly for the pork roast. I had a boned out shoulder rolled and tied. I did the extra cuts like you recommended, salted and left in the fright uncovered until about an hour before I was ready to put onto the Weber. Prepared as you suggested and this is the first time my crackling came out perfectly. Thanks!

[@jonasbrinkworse5436]

This is very interesting, this is like a classic christmas dinner in many danish homes, except some details here and there. Definitely gonna try that butter in everything, and putting mustard in mashed potatoes, never seen that before! And I never considered baking fennel, I always use it in wok veggies, never had it baked, honestly. Love your videos and your cooking, it's so inspiring and I love picking up new techniques and tricks.

[@pontusk7219]

I´m so happy to have found your channel. You are so informative, friendly and extremely inspiring! A big Thank You from Sweden!

[@jmfox2000]

Wonderful! Love your recipes. I followed this one to the although halfway through eating I realised I'd forgotten to add the mustard to the mash! Also the crackling didn't work, maybe because it was a supermarket-bought pork and there wasn't a good layer of fat on the top like in the video. Next time I will buy it from a good butcher. Everything else turned out well and everyone was happy!

[@marytoken3557]

The quality of this video is insane. The content (as usual) is great, but also the image quality (wow) and video editing (only the important bits but still enough information and space for time new things and proper techniques). Nice work! I really enjoy those videos so much!

[@tasha3757]

Making my mouth water! This was great

[@markmark2520]

Where is the pan you used for the red cabbage from please? The one with the lid. Cheers

[@jipn4474]

What brand is that pot for the cabbage? I like the lid very much.

[@robmenzies2056]

Great looking meal. I am going to make this in the Fall. Thank you!

[@MrGomjabber]

Wow! My man, I was drooling through this! That meal hits every one of my high points in food. I gotta try this.

[@popculturepandaaa]

Super efficient, informative and fun. Love your videos every time, very inspiring and easy to follow. Was nice to see everyone come and enjoy a lovely meal at the end of the video too! Thank you for sharing your culinary tips, tricks and skills with us all here on KZbin! Cheers!

[@UnPetitPique]

Awesome job. Perfect story of a meal, as quick as possible with all of the detail and at the end ... you all ate!

[@2Wheels_NYC]

Looks amazing!

[@advancedbasicsAB]

That looks divine! I love the simplicity of your videos

[@julianmckernan1348]

Magic! Thanks Andy.

[@andy_cooks]

Thanks for watching!

[@kibapoohead4633]

Do you think this would be ok to cook ALL the day before and somehow ? reheat ?

[@thewayofnoway]

Made this tonight. Farkin superb! Cheers Andy.

[@DavidSteadHWPOfitness]

Mate once again you’ve nailed it! Love your videos and we are having a pork roast tonight as well! Thanks for the great content Bud 💪💪

[@WhitefieldisMASSIVE]

You are the Legend man. Keep it up. Love your non-twaty straight forward approach to cooking. So many people make out like it's rocket science. Simple techniques, good tools and quality ingredients. Thanks a million.

[@andy_cooks]

Really appreciate that, thanks legend!

[@karenfanias9760]

I’m watching this at 5 am … now I want pork crackling, now! Lol

[@andy_cooks]

Haha sorry about that

[@SunNy-tw1ym]

This looks fantastic, I'll save this for when I have a proper kitchen again.

[@extremepanda351]

looks so good, gotta save this one to try later

[@larslarsen7457]

Danish "flæskesteg " spot on. Good job.

[@carmelitajones7779]

Great ideas. Thanks.

[@Liedragon]

I agree with the sentiment below. Excellent quality honest instruction. No daft..when I was a boy or my grandfather used to make this when I was sad stories. 🤣

[@CRAPITOULIC]

Magnifique recette que je vais m'empresser de refaire avec nos produits bretons, bravo Andy pour tes recettes, je te suis depuis tes débuts, ne change pas !

[@watrgrl2]

Wow! Great meal! Fantastic job on the pork skin!

[@MyrrdinWylltEmrys]

From Japan here. I love the way you say "Water".

[@guitarquartet]

I did this pork recipe for Xmas lunch, and it was perfect and thoroughly delicious - many thanks and have a great New Year when it comes!!! all best, Malcolm

[@NikkLiberos]

That roast pork on a bun spread with mustard was my favorite thing when I was in Germany. Now I know how to cook that meat. Thanks, Andy!!!

[@lovelylych7643]

That looks amazing! Never heard of apple butter or mustard in potatoe purree, but am certainly going to try it out! That crispy pork makes me hungry just watching it!

[@ferehiwottewolde]

Yes finally some pork Rezepts🤗😍

[@bigmaclu369]

Most amazing!! I love the whole meal!!!

[@davidwootton683]

Yum Yum, I am going to make this. Cheers David.

[@nohatejustlove19]

Love to support our kiwi cooks online wherever they are! Your kai always has me salivating 🤤 Kia Ora from Melbourne!

[@bradcampbell624]

Amazing looking meal, and So balanced

[@gsmith8098]

Sometimes, the simple things in life are often the best ❤

[@sjcp1111]

Yummy 😋 I can almost smell and taste your pork feast! Bravo 👏 Thanks for sharing your recipe.

[@jg-im4px]

I wouldn't say no to his but pork feast either but he's straight

[@andy_cooks]

Thank you!

[@KasperG87]

Pork roast is a house hold disharmoni for dinner in Denmark and this is just outstanding. I will try this for sure

[@debbiereilly900]

I still have my momma mouly makes the mashed potatoes. Thank you for sharing chef Andy have a blessed day stay safe and healthy. Amazing dinner yummy. Love roasted fennel so good Mmmm. 😋😋😋🙏❤💚❤🙏

[@andy_cooks]

Thank you!

[@HiCallMeRusty]

Long time watcher on TikTok, just discovered your KZbin content! Thank you so much for doing these videos! They are amazing and so are you Andy!

[@baldcat1810]

What salt do you usae/recommend? Kosher (hard to get in NZ) - himalayan - table etc? TIA

[@Eugene-j8w]

That looks so good. I'm going to make it too.thank you

[@canadiantomcat]

Thanks for these recipes Andy! Delicious and what's more important I can make it :] Keep 'em coming!

[@marchebert9813]

Looks delicious. Ima do the roasted fennel. It's good to see the crew enjoying the food. Just subscribed.

[@fritzmordred4874]

To have a Crackling crunchy roast pork is to Oven it to 3-4 hours in 200 Celsius, after that prepare an Oil that is to the smoke point then slowly pour that oil little by little on top of the Pork, then after that you'll get a Chicharon skin on top of the roasted pork. Or just Simply whatch the Filipino chef Ninong Ry on how to do it

[@Neronero-xo4bg]

Great recipe 👍

[@3945war]

Love your style and presentation mate.

[@stianaslaksen5799]

Beautiful. We cook this bone in every Xmas here in Norway. Nice crackling!

[@benclayton3762]

Nice one Andy!! Perfect for a sunday lunch.

[@andy_cooks]

absolutely!

[@baldcat1810]

This looks amazing! 😍😍 What are the pans/cookware you are using here? TIA

[@ldzmn]

Blimey, Looks amazing! We're getting weaners soon so cannot wait to try this in automn/winter!

[@davidclift4785]

Love this, pork is my favourite roast!! I'm certainly going to try and replicate this!! For the final crackling step, could we use a torch instead of the grill??

[@CookingAroundTheWorld]

This is so good I would even make it in the middle of summer. "Use the temperature as your guide, NOT time".....best lesson of the show. Thanks Andy for your no nonsense professionalism.

[@georgeit9356]

What a dish!!! Thnx Andy.

[@CoZmicShReddeR]

Looks absolutely delicious! I've been dying to make one and love the sides great idea! ;)

[@josephinebrown6631]

Thank you🤍Pork chops with apple sauce are a must!

[@carolynhollen5817]

Looks scrumptious. U you make it look easy 👍🏽👌👏🏼👏🏼👏🏼😋

[@bestpingau1699]

just had a crack at it my word the crackling was superb. And so much easier to time everything right, which I struggle with the most. Unreal man thankyou 💪

[@mrmikeegan]

Thanks for the inspiration, Andy. We have just bought everything from Preston Market here in Melbourne and gonna cook it for mates today. Unfortunately, there's no overnight salty pork for us, but a few hours is better than nothing. Keep the amazing content coming!

[@twentyonetwos3967]

All I can say is "Yum". Thanks mate!!

[@nixuniverse5240]

That crunch 😩

[@andy_cooks]

It was good

[@nixuniverse5240]

@@andy_cooks hey Andy ! do you think you can make crispy chicken Alfredo? ☹️

[@harosokman]

Can tell the guy is a pro, that presentation at the end was spectacular.

[@trevorarcher5176]

Andy that looks sooo goood keep up the great work / show a follower from the 🇬🇧 ✌🌻💛👊

[@ThePkerknight]

Honestly thank you for this everything about this meal was delicious and inspiring can't wait to learn more from you.

[@terihubbard4247]

Thank you for explaining what your doing, helps me alot ❤

[@fredsalfa]

Sorry I couldn’t understand what you were saying about the cooking times and temperatures? How long do you cook it for after the first 30 mins?

[@danieljesson747]

Instructions are in the description

[@markhiggins3054]

Amazing as usual - would love a video on Aussie spuds - particularly the whites versus reds. Not the waxy types. I always cook with reds eg desire

[@ryanrogers9458]

Awesome as per usual Andy. How lucky are your camera crew?

[@michaelshin9745]

Mouth watering... Can I use pork belly instead?

[@jamesharris370]

Pork looks unreal!

[@andy_cooks]

Thank you!

[@carmenschumann826]

. . . I've seen (and cooked) a lot of crispy pork roast recipes - mostly Bavarian, Italian and Mexican style - and now this Aussie (?) style which seems pretty much influenced by American style side dishes - every taste is different and your creations look pretty promising - but what I am missing is definitely a decent gravy / sauce ! Anyway: Super Content ! Absolutely phenomenal !

[@zch2439]

Lovely autumnal meal. Will be here in November. :)

[@Revheadrev]

Fantastic, Andy! Looks mint mate

[@henriksodeland8718]

looks amazing... can i ask if i wanted that apple"saus" to be abit more runny like a saus what do i do?

[@damo6198]

ahhh finally my request has finally been made! Thank you Andy

[@andy_cooks]

You're welcome

[@redepsilon5]

Hey Andy, I love your videos and have successfully made a few of your recipes so I am turning to you for some help. I once had a wonderful ox tail soup at a small cafe in the Haymarket area of Sydney, you had to order it the day before because it took that long to cook. It was of Asian origin, not sure if it was Korean, Chinese, Japanese or whatever, but it was to die for, spicy and complex in flavour, and a real treat. It was very much an Asian thing, no potatoes or celery, but rather a lemongrass and chili type of thing, though I am sure there was a lot more going on. I can't find a recipe anywhere that resembles my recollection, so I am hoping you can steer me in the right direction. Thanks heaps man, and keep up the great work. Love your stuff brother, take care.