meat will always be the most expensive thing on your plate but get your head
thing on your plate but get your head
thing on your plate but get your head around a few cheap cuts and you’ll
around a few cheap cuts and you’ll
around a few cheap cuts and you’ll definitely be able to impress for less
definitely be able to impress for less
definitely be able to impress for less perfect for my piri piri pork this is
perfect for my piri piri pork this is
perfect for my piri piri pork this is where we start guys a beautiful pork
where we start guys a beautiful pork
where we start guys a beautiful pork belly
belly
belly absolutely brilliant gorgeous flavor so
absolutely brilliant gorgeous flavor so
absolutely brilliant gorgeous flavor so this is a really good value cut to use
this is a really good value cut to use
this is a really good value cut to use really simple to make it gorgeous but
really simple to make it gorgeous but
really simple to make it gorgeous but you’ve got to know how first up a bit of
you’ve got to know how first up a bit of
you’ve got to know how first up a bit of scoring this is your route to lovely
scoring this is your route to lovely
scoring this is your route to lovely crackling with a sharp knife just go
crackling with a sharp knife just go
crackling with a sharp knife just go through the fat but not the meat and to
through the fat but not the meat and to
through the fat but not the meat and to max up the crunch and flavor go in a
max up the crunch and flavor go in a
max up the crunch and flavor go in a crisscross fashion to guarantee the
crisscross fashion to guarantee the
crisscross fashion to guarantee the joint bastes as it roasts now let’s talk
joint bastes as it roasts now let’s talk
joint bastes as it roasts now let’s talk about flavor I’m gonna use a herb which
about flavor I’m gonna use a herb which
about flavor I’m gonna use a herb which I’m quite passionate about bay leaves to
I’m quite passionate about bay leaves to
I’m quite passionate about bay leaves to turn it into an oil rip out the woody
turn it into an oil rip out the woody
turn it into an oil rip out the woody stems add a pinch of salt then pound
stems add a pinch of salt then pound
stems add a pinch of salt then pound those leaves and muddle in a tablespoon
those leaves and muddle in a tablespoon
those leaves and muddle in a tablespoon of olive oil and slush it about
of olive oil and slush it about
of olive oil and slush it about piri-piri is all about those different
piri-piri is all about those different
piri-piri is all about those different layers of heat so this spice story
layers of heat so this spice story
layers of heat so this spice story unfolds with a teaspoon of smoked
unfolds with a teaspoon of smoked
unfolds with a teaspoon of smoked paprika you know already that this dish
paprika you know already that this dish
paprika you know already that this dish is going to have attitude so let’s get
is going to have attitude so let’s get
is going to have attitude so let’s get those spices and just rub it into all
those spices and just rub it into all
those spices and just rub it into all those cracks and crannies give it a
those cracks and crannies give it a
those cracks and crannies give it a really good massage get the flavor right
really good massage get the flavor right
really good massage get the flavor right into it look at these hands look at that
into it look at these hands look at that
into it look at these hands look at that okay and there’s not a part of that pork
okay and there’s not a part of that pork
okay and there’s not a part of that pork that hasn’t been kissed and touched with
that hasn’t been kissed and touched with
that hasn’t been kissed and touched with that beautiful bail oil and smoked
that beautiful bail oil and smoked
that beautiful bail oil and smoked paprika and still with those saucy hands
paprika and still with those saucy hands
paprika and still with those saucy hands go in with a couple of deseeded red
go in with a couple of deseeded red
go in with a couple of deseeded red chilies along with two chopped red
chilies along with two chopped red
chilies along with two chopped red onions a sweet potato and four cloves of
onions a sweet potato and four cloves of
onions a sweet potato and four cloves of garlic give the veg a good muddled up in
garlic give the veg a good muddled up in
garlic give the veg a good muddled up in that oil and sit the joint on top so
that oil and sit the joint on top so
that oil and sit the joint on top so we’re gonna now cook this beautiful pork
we’re gonna now cook this beautiful pork
we’re gonna now cook this beautiful pork in a hot oven we’re gonna go in at 200
in a hot oven we’re gonna go in at 200
in a hot oven we’re gonna go in at 200 degrees Celsius which is about 400
degrees Celsius which is about 400
degrees Celsius which is about 400 Fahrenheit for 45 minutes this is what
Fahrenheit for 45 minutes this is what
Fahrenheit for 45 minutes this is what it looks like when it comes out the oven
it looks like when it comes out the oven
it looks like when it comes out the oven you can see the crackling starting to
you can see the crackling starting to
you can see the crackling starting to sort of get funky now which is good we
sort of get funky now which is good we
sort of get funky now which is good we like that and now we’re gonna start
like that and now we’re gonna start
like that and now we’re gonna start making and building that piri piri sauce
making and building that piri piri sauce
making and building that piri piri sauce we’ve got all these lovely gnarly bits
we’ve got all these lovely gnarly bits
we’ve got all these lovely gnarly bits here that’s all the gorgeous sweetness
here that’s all the gorgeous sweetness
here that’s all the gorgeous sweetness coming out the onions and the sweet
coming out the onions and the sweet
coming out the onions and the sweet potato right that’s gonna go into your
potato right that’s gonna go into your
potato right that’s gonna go into your beautiful sauce it’s gonna be like the
beautiful sauce it’s gonna be like the
beautiful sauce it’s gonna be like the most amazing sort of stock you add a
most amazing sort of stock you add a
most amazing sort of stock you add a tablespoon of red wine vinegar a jar of
tablespoon of red wine vinegar a jar of
tablespoon of red wine vinegar a jar of passata and
passata and
passata and splash of water all that lovely goodness
splash of water all that lovely goodness
splash of water all that lovely goodness from the pork that’s all going to go
from the pork that’s all going to go
from the pork that’s all going to go into that sauce then it’s time to move
into that sauce then it’s time to move
into that sauce then it’s time to move attention from the crackling to the meat
attention from the crackling to the meat
attention from the crackling to the meat back into the oven it goes this time low
back into the oven it goes this time low
back into the oven it goes this time low and slow for about 90 minutes until the
and slow for about 90 minutes until the
and slow for about 90 minutes until the joint is meltingly tender 20 minutes
joint is meltingly tender 20 minutes
joint is meltingly tender 20 minutes before the end
before the end
before the end crank up the flavor with a final hit of
crank up the flavor with a final hit of
crank up the flavor with a final hit of rosemary give it some heat then give it
rosemary give it some heat then give it
rosemary give it some heat then give it some love that’s what we’re after see
some love that’s what we’re after see
some love that’s what we’re after see how this meat if I pull it just falls
how this meat if I pull it just falls
how this meat if I pull it just falls away from the bone so invest in those
away from the bone so invest in those
away from the bone so invest in those cheaper cuts give them a bit of TLC and
cheaper cuts give them a bit of TLC and
cheaper cuts give them a bit of TLC and I promise they won’t let you down
I promise they won’t let you down
I promise they won’t let you down serve with rice and a chopped salad and
serve with rice and a chopped salad and
serve with rice and a chopped salad and it’s very very tasty
”
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