poor Troy on the bone secret is now to take that beautiful eye of meat off the bone and cut eight incredible steaks first off it's a t-shaped bone there it's going through is the blade there's the base that there creates the most amazing cracking make sure you stabilize again boning knife super sharp really important will slice through there come down off the back slice through and start to open up cutting in it's a little Ridge there come over the ridge careful not to slice through that eye fingers here it's pulling back once I start pulling back and I feel the lift of the loin of pork come back down in toward the bone turn the knife up in to the eye of the meat you're gonna destroy it firmly hold and slice down as you slice peel back I want to see those ribs nice and clean once we get there they said bendy flexible knife and it's done purposely for slicing follow the shape pull back look at where I am check what you're doing stay accurate stay close to the bone off now loin bone from there you can see the eye the skin we turn it over flat side down come into the fat and we just pierce in there and then thumb inside Nick a little bit of fat through and literally pull off now look at the eye remove the eye that is the beautiful nut of meat that gets crispy there's your crackling from there it's silver skin of fat and I'll go through the eye of the meat but I want to trim this up pork is very lean so you have to leave a little cap of fat on there trim and then size up we want four amazing cuts big knife for the weight so it's four so lightly mark there there and there pushing with this hand to keep that last slice super straight roll it up let the knife do the work slice down off one beautiful going to pork grip use five fingers grip stop the wobbling on hand on top there the knife do the work too final size it up let the knife do the work open up the fingers there come down straight open one two three four stunning loin chops off the bone great sear and literally six seven minutes three minutes on each side let it rest you've got pork at its best