Roast Pork with Perfect Crackling every time - So Easy just 4 ingredients!

Hello and welcome back to my kitchen. Today I've got a really quick recipe for you, super simple but one I think everyone should have a go at and that is making a lovely pork joint with perfect crackling. So let's get started. So I've got a lovely pork joint here and I'm just going to start by patting it dry because that will help with our crackling and when you buy your joint of pork you want to look for one that's got a nice skin because when you're in the supermarket in particular some of them won't have the best skins and then you're not going to have very good crackling. I'm just going to take some regular old rapeseed oil, I like this cold pressed one from Lidl. I'm going to take a nice pinch of sea salt flakes and some pepper. You don't want too much pepper because it can burn in the oven. So I'm just going to rub this in, probably need a little bit more salt and then I'm more sort of patting it on now so it stays on the skin. Just wash my hands and now we're going to put it in the oven just like that. It's going in the oven at 220 degrees fan which is a really hot oven for around 20 minutes then we're going to turn it right down to about 140 degrees fan and cook a joint this size for about three hours and then we'll come back. Yep so it's showing us 66 degrees which is where I'd want it. I would want it over 63 but below 70 because we're going to put the temperature of the oven back up now to 220 for another 20 minutes. Then I'm going to add a little bit more oil to the top of my pork. A little bit too much but it'll be fine. So I'm just going to brush that on and then I'm going to put some more salt onto that crackling. It's already looking good, it should look a lot better in 20 minutes. Hot! Hopefully nice pork scratching, pork crackling. I'm just going to get this out of the tin and let it rest for about 30 minutes before we do anything else with it. If you can resist. I've waited for as long as I can sort of stand to wait and I'm going to take off these ties. So I like to just take off the crackling and then this excess fat here I just tend to trim that away and I'll give it to the cats or something like that. A little spare bit for me. I'll leave that to one side for a minute while we taste this crackling because I did promise crackling. Sounds good. And it's looking gorgeous. Let's have a taste test. Perfect for Sunday dinner. Now I don't flavour my pork with anything anytime other than when I'm doing a ham or something like that because it doesn't need it. Pork has a delicious rich flavour all by itself. So let's cut into this and see what we've got. I love this method of having a pie as well because you get nice crispy bits on the outside and then lovely succulent pork on the inside. So there we are, look how juicy that is. Slow cooked, gorgeous, so full of flavour, so moist. Oh if a can was new honestly I can be trusted. I really really hope you enjoyed the video today. I most certainly did and if you did like the video please leave me a thumbs up and if you want to see more of my videos hit the subscribe button. The recipe as always will be down below but hopefully this is a nice simple one for you and I will see you all next time. Bye-bye.