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.

[@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.

[@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!

[@Classic626]

hope your still cooking fantastic meals man

[@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!

[@THISISYOURFAULTBRO]

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

[@andy_cooks]

Thank you!

[@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!

[@philipskovsege3700]

Cheers from Denmark. You're welcome😃😃😃

[@MetteC5]

Danes think it's theirs and that Australia (+ numerous other countries) got it from them, so cute 😘 'En mus og en elefant gik på en bro. Så sagde musen til elefanten: iih hvor jeg dog larmer!' Jeg er født dansk men opgav min danske nationalitet for mange år siden, skammende over hvor selvcentrerede og uvidende danskere er.

[@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 :)

[@Hypercane2025]

Wow 🎉🎉🎉

[@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.

[@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...

[@MetteC5]

Danes think it's theirs and that Australia got it from them, so cute 😘 'En mus og en elefant gik på en bro. Så sagde musen til elefanten: iih hvor jeg dog larmer!' Jeg er født dansk men opgav min danske nationalitet for mange år siden, skammende over hvor selvcentrerede og uvidende dansker er.

[@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!!!

[@Gia_rae]

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

[@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!

[@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!

[@kimtaylor4480]

What a great well rounded meal! Thanks Chef!

[@marielmc]

Amazing content, Andy! Im a fan!

[@CalebMiddleton-m5z]

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

[@emanspi]

What an amazing dish! Keep up the good work!

[@andy_cooks]

Appreciate it!

[@adriansharp8894]

I cooked just a rolled pork,for Christmas this year and it was amazing. Crackling was perfect and meat was just pink and juicy.

[@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 🙏

[@Fluffyrodent]

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

[@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!

[@adaniel8632]

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

[@jipn4474]

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

[@markmark2520]

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

[@gavankeating4289]

My new favourite chef to watch 👌🏼

[@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.

[@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!

[@natashafrance717]

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

[@tasha3757]

Making my mouth water! This was great

[@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!

[@patmuscarella8279]

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

[@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

[@julianmckernan1348]

Magic! Thanks Andy.

[@andy_cooks]

Thanks for watching!

[@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!

[@gitabhusana]

Fantastic Andy, you are a great person as well as great chef!

[@MyrrdinWylltEmrys]

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

[@pontusk7219]

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

[@ferehiwottewolde]

Yes finally some pork Rezepts🤗😍

[@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. 🤣

[@watrgrl2]

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

[@lucasgaming61]

As a Singaporean Chinese, I approve. Super crispy, I love it.

[@Revheadrev]

Fantastic, Andy! Looks mint mate

[@nohatejustlove19]

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

[@robmenzies2056]

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

[@2Wheels_NYC]

Looks amazing!

[@karenfanias9760]

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

[@andy_cooks]

Haha sorry about that

[@thewayofnoway]

Made this tonight. Farkin superb! Cheers Andy.

[@davidwootton683]

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

[@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.

[@SunNy-tw1ym]

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

[@advancedbasicsAB]

That looks divine! I love the simplicity of your videos

[@JJ82IOE]

Best you've ever made!!!❤

[@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!

[@stianaslaksen5799]

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

[@MrGomjabber]

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

[@benclayton3762]

Nice one Andy!! Perfect for a sunday lunch.

[@andy_cooks]

absolutely!

[@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!

[@UnPetitPique]

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

[@gsmith8098]

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

[@bigmaclu369]

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

[@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 💪

[@extremepanda351]

looks so good, gotta save this one to try later

[@leinaguila3415]

This is our dinner tonight. Thank you Chef Andy. Thank you for cooking Filipino food as well :) great content!

[@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 💪💪

[@dynasty5140]

👍So yummy!😋Beautiful pork roast! Potatoes😳oh my! They look so creamy! I see you added some seeds to them…hmmm👍. I am going to try that next time. Thank you! CONGRATULATIONS on your COOKBOOK!🥳👏🥳

[@Fth363]

Whaaaaah 🤯 THAAAAT is Devine sir! BEEEAAAUUTIFUUUULLL recipe, I'm absolutely gonna use this👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍

[@leeward5907]

Pork's my favourite for a roast dinner. That apple sauce/butter is something I need to try!

[@carolynhollen5817]

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

[@3945war]

Love your style and presentation mate.

[@whistlingglasses8758]

This is really good, uncle Andy 😊

[@gbc7344]

That Pork was perfect..great job👍🇬🇧

[@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

[@zch2439]

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

[@bradcampbell624]

Amazing looking meal, and So balanced

[@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!

[@carmelitajones7779]

Great ideas. Thanks.

[@philwood4390]

Looks great Chef. Try throwing a glass of blackcurrant cordial in the braised red cabbage in place of the sugar for a sweet and sour vibe!

[@tobarstep]

With my red cabbage I've started using a product that's marketed as "Chinese 5 spice powder" here in the US. It's Fennel Seed, Star Anise, Ginger, Clove, and Cinnamon. It works quite well for it.

[@duncanmaclennan9624]

We have 5 spice here in Australia too

[@Hicksx]

@@duncanmaclennan9624 but we call it chazwazza

[@simonwood1260]

Chinese 5 spice is authentic and a staple of Chinese cooking. It goes really well with grilled chicken too. There are many variations on the 4 spices used. Normally, I go for one with Sichuan pepper instead of ginger

[@sharonadlam3195]

@@Hicksx comment of the day 🤣🤣🤣

[@chanminalinsky]

五香粉、it's I think originally from China and not the cheat mix but more like a traditional legit mix

[@damo6198]

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

[@andy_cooks]

You're welcome

[@kibapoohead4633]

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

[@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!

[@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 !

[@MrNomisg]

For the gravy, use the drippings from the pork roast still in the flat sheet pan. Put it (the flat sheet pan) on the stove low heat and gradually add some flour and constanly whisk it until you have consistancy your are looking for

[@ldzmn]

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

[@josephinebrown6631]

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

[@falconsinput2226]

Thanks for sharing mate. That pork and crackling came out spot on👍🍺

[@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!

[@twentyonetwos3967]

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

[@Teledible]

Have the pork pink, its safe and just way superior

[@larslarsen7457]

Danish "flæskesteg " spot on. Good job.

[@MetteC5]

Danes think it's theirs and that Australia/New Zealand got it from them, so cute 😘 'En mus og en elefant gik på en bro. Så sagde musen til elefanten: iih hvor jeg dog larmer!' Jeg er født dansk men opgav min danske nationalitet for mange år siden, skammende over hvor selvcentrerede og uvidende dansker er.

[@kazwilson425]

Shout out on using every part of that glorious fennel, Chef. A great vegetable that criminally under rated and I love it with pork. My fave vegie during winter.

[@jdrdoom3705]

The classic german way of cookign red cabbage would be to roast it a bit similar to how you did, and then extinguish it with red wine before adding juniper berries, laurel leafs, an Onion spiked cloves with and sugar. Add some (not much) water to keep it from burning when needed and steam until ready. Once it IS ready, add starch mixed in water to make all that sweeet juice stick to the cabbage with all those spices.

[@trevorarcher5176]

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

[@raymondpatroni7734]

Andy I would not class myself as a cook, but I cooked this for the family Saturday night with a great result thanks Ray...

[@nin_ten_do_yo]

That crackling is perfect 👌

[@marchebert9813]

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

[@CorritOUT]

You are AWWWWESOME Andy best chef vids by far! This pork recipe is what we refer to as lechon from my native country of the Philippines, sometimes it’s the whole pig but we always fight for the crispies and serve it with rice….of course!😋🇵🇭 I never did understand how and why apple sauce became associated with pork but that is one hearty apple sauce!!👏🏻👏🏻👍🏻👍🏻❤️

[@Neronero-xo4bg]

Great recipe 👍

[@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

[@Nosceteipsum166]

5:39 I scream like that all the time I'm cooking something good LOL