beans and greens.

Follow me and I promise you, this pork recipe will change your coooking it's incredible.

Let's crack on. First things first find yourself a piece of pork that's gorgeous

This will feed, easily fifteen people. I'm going to show you how to cut this pork. What I'm doing is

cutting between

the skin

and the loin of pork so you can just whip that off

your butcher you will do this for you

you've got the skin here. Our

cracklingto be. Let's just look back at the pork. We've got this lovely white fat, I'm just

going to score that all over.

I'm going to go for a herb

kind of rub here.

So I've chopped up thyme and rosemary

to flavour our skin and our pig

Salt and pepper all the way around.

Just a little oil,

just helps all those herbs stick to it

Scoring crackling

I have a little coooking Stanley knife.

You want it be shareable

I'm just gonna put the skin fat side down first

Take this out

I'm going to go back in with

the skin side

of the pork there

I'm going to brown this off

Turn it around

and build up that beautiful caramelized flavour. Gorgeous.

And with this recipe, I promise it has the capacity to get people talking for years about

what was that pork dish you did with the vinegar? It was incredible.

I'm going to put

half a bottle

of balsamic in here.

That vinegar is not smacking you around the face. It's soft, it's marvellous. Look at this!

This is going to create the most

heavenly flavour.

So I'm going to put this into a tray

pour all of this balsamic

over the pork

Get some garlic cloves easily

twelve cloves, cut them in half, smash them put them in around that juice.

So this goes into the oven

Here's the other little twist in the tail.

I'm going to put the pork skin,

straight onto the bars of the oven.

Remember the heat is coming from the bottom and the top,

and then it's dripping on our pork down below

which is creating the most amazing simple gravy.

That's going to really look after your pork.

guarantee juiciness. That is going to be one of the most amazing pork dishes of your life. I promise. PROMISE YOU!

Crackling can go to one side

the pork

is rested already

Boom! Look at that, dark gnarly gorgeous. and another little trick here with gravy. Pour it all out

You can start seeing it separate. And then what I like to do is get a little jug.

Skim off the fat and if a little bit of that juice comes with it, it doesn't matter

because when that firmed up in the fridge

That pork fat

has got more flavour potential than any stock cube on the planet

So, you know, next time

you're doing some roasted carrots, or roasted potatoes, put a little teaspoon of that.

That is what cooking is all about

this is a little friend

that would look up your cooking. And that goes in the fridge. Here's the balsamic sauce

use a little seive

and chuck it all over the place

Sorry guys! I'm just going to squash

the garlic cloves through

and that's going to add flavour. You didn't see me make this mess. Fast forward it so you don't see it.

Yeah, so that just went in there perfec. I've got an amazing side dish to put with this

pork. It's my fabulous oozy berliotti beansand Italian Agretti

Click on the link and it will take you straight to the video

With the crackling,

people fight over this stuff so i'll put this in

and around the board

That is what it's all about

Gorgeous, moist, delicious pork. Clean and juicy inside but notice here, it's

gnarly and dark and caramelized and

garlic and balsamic's been having a little fight up and the caramel.

So, brothers and sisters

from around the world

this is a beautifully cooked pork loin

with gorgeous natural gravy. This will definitely change the way you look at a Sunday roast.

Delicious,

tasty

and very yummy

Take care, love you lots

Big love to the Food Tube possy

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That is a treat