Great crackling roast pork recipe with a sage flavor. Excellent recipe and great video. Enjoy!
Go to 0:55 to watch Nicko rub his meat.
Fluid shouldn’t be red, the fluid should be clear. Maybe another 20-30 would have been best.
I guess he was just eating potato chips then?
Light olive oil is much paler, plus the camera doesn’t capture the color very well.
Crackling doesn’t look crispy :(
it isn’t raw, but it is probably a wee bit underdone.
still perfectly safe though.
huuhh??! when it’s cooked? or when it raw? or both!?
Imbecile. All the bacteria in pork meat die at 65 degrees Celcius (145 Farenheit) and therefore the meat might not look ready, but it is. It’s all a matter of preference.
Pork is fine past medium, and that looks medium to me.
Damn, that looks so good 🙁 I’m hungry.
Meats raw. Your fat. Wifes a dog. Kids a spastic.
The pork was fine
beware of tapeworm.
Meat is raw
ur name means “fuck him” in arabic
it does seem a bit raw, but remember, as long as it reaches 165ºF, all bacteria is dead.
Dude you gotta cook pork thoroughly man.
Trichinosis. Not tape worms. These worms come from drinking contaminated water, or even through contact via the skin. Trichinosis is extremely rare these days.
DON’T EAT PIG (SWINE) IT’S VERY DANGEROUS FOR YOUR BODY ->>> eating from (beef,mutton) IT’S THE BEST WAY ! 😉
((and all of beef & mutton / lamb – chicken – goat – turkey – camel – duck – goose – quail – mandate / buffel meat)) It’s to eating is health
Bah. Undercooked? That is perfect. You people don’t know anything about cooking meat.
then I’m assuming you like your meat dry and hard.
For once the thumbnail was actually a representation of the finished product. And pork does not have to be overcooked to be done, or even safe, even if your grannie told you so. Medium or even medium rare is fine, as long as you don’t live in a third-world country where trichinosis is still a problem.
If you have to cook something until it is dry and stringy, why on earth would you ever want to?
just pulled our pork out…thats what he said.
When you have such a salted roast you can hardly cook it any more or else you will end up with a dry, hard slab of pork…
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