and another meal and the old habit you're having what we're doing today what we're going to do we're going to do a roast joint of pork today um in this here oven and show you how well a joint a pork comes up with all the crackling and the bits we're gonna do potatoes and everything else um so without further ado i'm gonna enjoy it again and she's gonna take you through it okay the usual hygiene applies with cooking with pork make sure it's defrosted if you've frozen it already make sure it's defrosted um make sure that you keep everything clean around it once you've handled it wash your hands all the usual stuff with pork when you get your pork often the butcher will score it for you um this hasn't been scored by the butch we did some but it wasn't enough so i get a very sharp knife so make sure your knife is sharp to do this bit and then i just score it again because it's important if you want your crackling correctly and be careful not to cut through your string here and that you keep you your bits of fat along here are quite thin and that you can pull them out so you know you get your knife and then you put it down like that so you've made that a bit thinner there make sure it's not joined at the end because you actually want it separated like that split them out and then the next thing you have to do is make sure it's really really dry because you don't want it wet the trick to this is it's dry okay so you put your salt on okay rub it in you want a little bit but obviously i know it helps me all health conscious with the salt thing so just be careful you don't overdo it but you do want it because it will help dry it out okay and then you're going to open up your flour don't put your hand in it because you've just been handling pork and you want to get some flour on there so again that is just to help dry it out this is something my dad taught me to do and oh my goodness me it works every time and we've now discovered we can do this in the halogen oven so a bonus when you cut through don't cut through the actual meat itself if you can avoid it i'll give you an example there i've gone through to the meat so just try and be very careful not to go through to the meat otherwise it'll dry out and when you've done that just a tad more on the top of salt and that is ready to go looking good the halogen oven you've heard it going in the background that's been heating up nicely top heat splash of oil in the bottom little bit of olive oil not a lot but just enough so that when i get the pork and slide it in it doesn't stick to the bottom of the glass dish okay so i'm making sure the fat's all spread going back in full pelt for now for about five minutes just keep an eye depends on the size of your pork how long you cook it go by your guidelines on your packaging the crackling on there should be ready in about five five minutes but we'll keep an eye on that and we'll judge that we just have to adjust times as you go along so you can see that's about six minutes okay i'm now going to turn the halogen oven down there you are you can see the crackling's gone nicely so i'm really pleased with that sorry i'm just going to move that across there and then i'm just going to put so i don't want the pork to dry out so i'm just going to drizzle a little bit of oil over the pork itself not over the crackling whatever you do don't drizzle it over the crackling shall make it go soggy again so i'm just drizzling it over the pork just so that it keeps it moist all right while i was doing well that was getting ready i'm getting my potatoes ready and i'm going to try something today i haven't tried the carrots like this so i've been chopping the carrots when i chop potatoes i may have mentioned this before in another video i always chop them so you get three some people do them in half but you get you get a better potato roast potato if you cut them in three or you can go down again of course if you like we like really small potatoes so i've cut them again on some of them but they cut they they're better if they're exposed on these two bits these bits go soft and really crisp up around the outside i'm going to put these into par boil together just for um probably about 10-15 minutes until they're going soft so that's the way i'm going to do it today i haven't done it like this before so i don't know how it's going to turn out but we'll give it a go righty-ho now what i'm doing with this i popped the spacer in because i thought that the crackling was going a little bit too hard and brown so it's about another 10 minutes in you can see the juices are coming out the pork so i'm going to keep a close eye because i want the pulp to still cook but we don't want that crackling to go too hard and burn so i popped a spacer in again it depends on the size of your joint as well you put the spacer now here's the vegetables i've been boiling you can see the potatoes are just going crumbly so they're actually ready now for me to drain the water off and they're getting ready to go in with the pork but i've drained the water out i'm now going to distress them which all i mean is i'm just going to do that and shake them around not too much don't crumble away all those little bits come off and then go in the hot fat and they go crispy and absolutely gorgeous okay back to the pool then it's had about half an hour now so i don't want that crackling whatever happens mustn't go in the fat because otherwise it just goes soggy but i do just want to turn it so that we we are cooking down on this part now so it's cooking right the way through so i've taken the ring off because i can't work with the ring on because you burn your hands so we're all back it's still on 200 degrees pop that down that's just so i'm cooking it through from that angle now so i've popped them in all the oil all the fat out of the pork is going into the bottom of the tray there what i've done is i've popped the potatoes in and i've got butternut squash in there and i've got carrots and i'm leaving all the crumbly bits because they'll taste awesome just roll that around so that it gets covered in fat so basically you're making sure everything's got fat on it i'm going to add a little bit more olive oil because i want to make sure this doesn't dry out so i'm just going to let that run down there and then just drizzle these and then going to put a little bit of sorry i haven't got it out ready a little bit of my seasonal i use this all the time just sprinkle it over taste it already and that's it pop the lid back on and carry on cooking i'm leaving it at that angle because i want to cook that piece through there so it's gonna need at least another 40 minutes but i'm just going to keep an eye on it i want the spacer out for now i just want to get the potatoes brown but i've got to keep my eye on that pool but it doesn't dry out i've tested my pork scoop you can see it is i turned it around the other way so that this side will get cooked as well i'm now going to take that out to rest turn it up a little bit higher and make sure the potatoes are covered in or in oil right that looks ready to dish up it's going lovely all nice and crispy and crunchy i've got my apple sauce out i always make my apple sauce batch up freeze it down in little pockets like that in tin foil i pop that in the microwave then i've got my apple sauce so alan's over there cutting the pool cup now we've got the stock ready for the gravy so just get the last bit done then we're going to eat here we are then our pork's all been cut by alan and here's our crackling no good for you no good at all for you fattening that tastes delicious no he's eating it right well here we go i'm sure you can't join me but um you know it's one of those things a little gravy and we'll be away with the mixer um lovely dinner um just enjoy it really once it's done um forget that you know pork crackling isn't that good for you let's see what is absolutely taste of her wow okay all my videos know where to come derek and 33. thanks very much for watching everybody see you again next time bye