Pork Crackling LIKE A CHEF

[@malikunderfire2321]

American here, we call that Pork rinds and it comes in the best and worst flavors sold at your local gas station

[@terranaxiomuk]

Same in uk mate. It'd either just right with a nice bit of fat on and just the right crunch, or taste literally like the smell of pig sht and goes straight in the bin.

[@omnito]

And if you are really lucky you get a nipple.

[@craigconey9971]

Pork scratchings I’m from the uk also 🏴󠁧󠁢󠁥󠁮󠁧󠁿

[@danielvalverde4955]

Crackling is also a common name for this in some US states, particularly the ones that do BBQ with hog only

[@DillB01]

If you're lucky, you might even get some snout hairs 😋

[@aaykay4060]

I’ve watched 3 of his short videos and bro loves his cartouches. Used one in each video.

[@roymarshall_]

I've noticed that. Seems silly

[@bungditdin8019]

It’s chefy

[@dingbatdeliverer6067]

Better than a lid in almost every way

[@Piekartz]

​@@dingbatdeliverer6067why is that?

[@dingbatdeliverer6067]

@@Piekartz equal distribution of heat and steam - when using a lid steam catches on the lid and drips back into the sauce via condensation, slowing cooking times and affecting browning of veg/meat. Using a cartouche prevents this steam/water drip issue, it also encourages more steam to escape speeding up sauce reduction, again this also creates a more equal temperature environment vs a lid, meaning the sugars inside the sauce caramelise at even temperatures. It also prevents a skin forming and can help absorb scum etc from a sauce or stock.
Temperature control is one of the subtle differences in sauces between a home cook and a chef - cartouches help with this accuracy
All of these little quality of life improvements cause the food itself to taste better as it is cooked in a more controlled environment: more accurate poaching temperatures, equal caramelisation of sugars, quicker cooking times, quicker reduction of sauce/browning of meats, less splash back onto counters than no lid, more openings for steam to escape than a lid, no water drip or condensation from the lid: think of it as, rather than archaic technology, an advanced lid: a lid that closes down in on the food/liquid, as it cooks?

[@jarrod4115]

Ayyy Filipino here, we call that CHICHARON and its an all time favorite snack😄😄

[@jackbookerjr.3047]

Except you leave fat on!

[@jarrod4115]

@@jackbookerjr.3047 some leave the fat on, some dont. It dont really matter here for us. Trust me im FILIPINO i know my stuff😄

[@jackbookerjr.3047]

I like Colombian style with meat and fat, skin alone doesn't have enough flavor for me.

[@jarrod4115]

@@jackbookerjr.3047 ahh yeah that's nice. For us its fine as is because we pair that during drinking sessions and we dip it in vinegar.

[@jackbookerjr.3047]

Yeah we eat ours with Aguarentie Antioquino.

[@rideorfly13]

Although they look great, if I ordered a pork dish with crackling and you gave me pork crunch, I would be a little disappointed

[@kingwhisky7535]

I'd be more than a little disappointed

[@KyleSetFire]

I agree. At my restaurant we do pork belly with guaranteed perfect crackling. 12 years and 4,000+ whole pork bellies later we are still yet to fail on that promise. That's over 50,000 portions.

[@rideorfly13]

@@KyleSetFire now I’m desperate to try your crackling, sounds mega mate👌👌

[@TheMharr]

​@@KyleSetFireThat's because you're using belly. In this he's using the loin. You're not getting perfectly cooked pork loin with perfect cooked crackling.

[@KyleSetFire]

@@TheMharr Which is why we choose the correct meat cut to start with. Instead of taking a loin, cooking it seperately and then making this pretend crackling using several additional staff hours for an inferior product. Obviously.

[@andrewwatt1]

The ink used in the processors stamp is just blackcurrant and perfectly safe to eat, so I’m told!

[@C5ndle]

Probably differs place to place

[@highwayheros3644]

Came here to say that they aren't going to let anything go to waste its always some kinda berry juice

[@MayorMcheese12]

Usually just food coloring

[@jay71512]

Depends what country and colour but all I'm aware of use totally safe natural food colourings like turmeric, annatto etc.

[@morrit33]

It's fine, but not presentable in a restaurant. The only things a guest should read, are the menus and the bill.

[@andrewfelixferdaus8767]

Exactly how i make them, except i also add garlic powder and msg to the seasoning dust

[@samhilton4173]

We don't use enough MSG in Britain. Only the Chinese takeaways use it. Lol
I've definitely got to get some.

[@NateColman]

MSG needs a new name, it sounds like a medication or chemical... like why the fuck is it an acronym in the first place. It just doesn't sound natural

[@cianmoriarty7345]

​@@NateColmanit's monosodium glutamate. It exists in nature. Think of it like the savoury version of white sugar.

[@KoruGo]

​​​​@@cianmoriarty7345 not sure why you chose sugar in your analogy instead of salt when mono *sodium* glutamate is already salty

[@GrizzO12]

@@NateColman it’s short MakeShitGood

[@danbarratt7941]

Mans just made pork flavoured quavers 💀

[@everetthancock2043]

That 'ink' is perfectly edible, at least over here in the states.

[@dabelu7165]

Well you see, the rest of the planet has standards...

[@logansmith6342]

Bro that looks like perfectly authentic Chicharon like we get here in southern AZ
Epic!

[@zakkdunn5941]

Cleary, you've made (albeit very tasty looking) pork crunch, crackling is made by roasting the skin, and scratchings are made by frying the skin.
Anyone whose been in a pub knows this.

[@rideorfly13]

Thinking the exact same. These look like great pork crunch but if I was expecting ‘crackling’ here in the uk and this arrived, I’d be somewhat disappointed

[@redhawkneofeatherman261]

honestly I thought crackling was the fat

[@zakkdunn5941]

@redhawkneofeatherman261 traditionally crackling is the fat and skin, when you roasted a joint of pork youd leave the fat and skin on, which allows the skin to cook and fat to melt. How much fat you get depends on how fatty the joint was or jow much was trimmed off.

[@nikolaykravchenko7528]

You no English good so I no trust explain

[@keithnieves4178]

When he said cut off the excess fat he lost me

[@anthonys439]

It's absolute blasphemy that you removed all the fat.

[@cianmoriarty7345]

Yeah it's not crackling at that point it's pork rinds.

[@Beth.m-]

Agreed 💯

[@Mallchad]

the sad part is it's just so fat, it's an unrendered connective tissue that would become gelatin. literally the best part... but yeah, I'd call this rinds, or scratchings. not cracking

[@Fullchristainname]

As a Cajun I agree with this wholeheartedly. Without the fat layer it’s a pork rind, not a cracklin (and yes, you are supposed to drop the g)

[@mikemarx3071]

Thats not crackiling, crackling has pork belly on it too, that is pork skins or chichirons

[@Lewis714]

Crackling doesn’t have to be pork belly

[@theblobfish9614]

A great seasoning you should know about is sushinoko. Its rice vinegar powder and i think some sugar, for sushi rice. It comes in little orange sachets. Use this, some msg and salt on pork crackling and youre gonna be in heaven.

[@AntoninoParino]

My man looks like a real chef: hungover

[@typeer]

Crazy amount of energy for half a bowl of crackling

[@RedHEADEDmOnkey]

70 degrees Celsius ya'll. For the Americans that's 158 Farenheit

[@JC-QWERT]

I find it funny so many places around the world love call it different things but we all love this shit 😂

[@timewarpblackhole]

Me breaking into work at 3am to check my pork crackling

[@user-hr9oz8xv6n]

The ones at my local tienda have a little meat to chew along with the cracklin. Chopped into big chuncks, served in a plaatic bag with lime juice, salt and hot sauce. Goes great with a tall Modelo!

[@VisualizeLeaving]

Every gas station in Louisiana has these

[@Getpojke]

If you break it up into small bits it makes a great panné/"breadcrumb" coating. Not only tastes great with a good texture but it is okay for coeliacs too.

[@namelesscrow2069]

When you're allergic to pork but still decide to watch a whole short on it

[@Live2live41]

The south of America is angry 😠 with this

[@dylanr.cerezo4325]

I rlly like the stuff we get at Filipino shops where some pieces actually still have bits of fat/flesh attached. And ofc sprinkles with good OL.msg

[@bide7603]

Not sure I agree this counts, I do love the videos but I would like to see your take on a traditional cut of pork belly. Marco’s is currently the king pork crackling / belly recipes I’ve seen.

[@justdontgiveafukk]

That looks insanely good

[@xenalotadicks]

I didn't know pork rinds went by any other name. You could buy them like a bag of chips here in Canada but they've gotten very rare to find in stores over the years. In 90's early 00's every convenience store had them. Didn't know they were this easy to make.

[@tokenminds]

Pork scratchings in the UK

[@xxkissmeketutxx]

That's EASY for you?!? I'm guessing you don't have kids and therefore are the master of your life's hours?? *sighs as I remember my old life

[@clytontravasso6488]

My electric bill will be a monthly cost following this method 😂

[@chefmaggot9818]

Cool I just wanna that some restaurant make that crackling in a ball shape if you don't mind can you show us how to do it?

[@Aoitori365]

british tom hanks

[@mspaint93]

The one thing I've missed being a vegetarian. Everything else has a fair enough substitute, but pork crackling (with apple sauce) cannot be beat. Idk the right terms, but when youve got like a big strip with the fat on and crispy skin, its divine!

[@liam6345]

Scratchings > Crackling

[@larryd9577]

That shot where he separated the skin and you see the blade through the skin... I'm not a vegetarian, heck I love beef burgers, but pigs are closer than cattle to humans and I felt that knife somehow...

[@tammyjones7794]

Looks delish! Please tell me you cook them in lard

[@eastcorkcheeses6448]

Its lovely ,( looks like a top end chicarones , rather than a crappy pork scratching) but its not crackling )
Im gonna go buy some pork rind and make some ..

[@SteveO3030]

What’s the need for the cartouche? Is it just to keep them fully submerged?

[@andresalz5]

that’s known as chicharron here in latinamerica, dude

[@05lmcmahon]

Loves a cartouche this guy

[@WizzWins]

How am I meant to lose weight if I’m sitting here salivating at your videos every night

[@InnuendoXP]

Hey he trimmed the fat off this so this is basically a lean protein snack.

[@WizzWins]

@@InnuendoXP no I’m saying that I love everything they make and it makes me eat when I’m trying to cut down on calories lol saw this video last night at 2am and I made a chicken salad wrap 😂

[@meeds7473]

No offence, but that's most definitely not crackling

[@BOOMBobWasYourUncle]

Where's your restaurant again?

[@gabegabriel9288]

how the fuck is it not

[@dc6642]

Crackling is made from pork belly with the meat and fat, slowly rendered down over hours and hours, rendered fat cleaned up and heated to the scorching point, rendered pork flash fried until it's crackling. He's made puffed pork skin here. Different ting bruh

[@meeds7473]

@@BOOMBobWasYourUncle by this logic, if I did have a restaurant I could serve you 'apple pie' only it'd have cherries in it and not apples. When you complained, you'd be in the wrong. Because, well, I have a restaurant and you don't. Think next time, yeah?

[@laurencepiccolo8420]

This is definitely pork scratchings not crackling

[@bruhmannz]

Says it's hard Dads be whipping this up in a jif

[@mikedevere]

That's NOT crackling. That's chicharones. They're both good 🙌

[@AAmado1993]

Smoked paprika, cumin, salt, pepper, and garlic powder is a very simple seasoning I like to do.

[@ManskisTreeHouse]

The ink is blueberry extract in the US.

[@bando5959]

He ruined it from the beginning the best cracklings or chicharrones are left with some meat intact

[@jordanairey8556]

We used to do this at my last job but we would boil the skin with the fat still on, this looks like it’d be much easier tho!

[@THETRUTH-2P987]

That's right... Well done boys

[@PrinceAndrewFucksKids]

What a hero for editing out that crunch at the end. I hate the sound of people eating. These pork scratchings look amazing.

[@frolicfutile2409]

Thats not a pork crackling, thats a full blown crisp 😂

[@MayorMcheese12]

Those are just pork skins. Cracklins have fat on them too theyre usually a lot crunchier and thicker.

[@mikecrippsuk]

I manage to get it perfect every time while it’s cooking. Then the whole crackling just lifts off like a crown.

[@TheTheygot]

woww look gorgeous 😍
anw, In Indonesian we call rambak/ krupuk kulit.

[@Atilamaster118]

We've eating these for ages, we call them "Cortezas de cerdo"

[@laurencepiccolo8420]

These are pork scratchings not crackling

[@mareksoucek4514]

Slavic kids can smell this video

[@PeachBeef]

My boy be cartouching urrythang

[@KyleSetFire]

Pork Belly. Gas oven. Chicken stock. Salt.
Perfect juicy pork and crunchy perfect crackling guaranteed.

[@gabbysanders409]

How did YT know i just prepped this at work today 😅

[@artandosadewa434]

In indonesia, we call it "Rambak"

[@Pete-kk5zg]

Technically, that's not ink from the manufacturer.
The ink is called a healthmark; it means that the meat has been inspected by the government and is suitable for human consumption.
The ink is edible.

[@shisuiuchiha1201]

edible sure but in a restaurant not wanted or a plate

[@craigconey9971]

Good old pork scratchings

[@jamesmiller7992]

Absolutely perfect

[@chrisdom2010]

Why am I now thinking about people cracklings!? Wtf just happened 😂

[@patricksimoesdias]

in Brazil we call that PURURUCA. or TORRESMO, if have a thin slices of meat and fat on it. congrats

[@Scubadooper]

That's not crackling, that's scratchings

[@madenchristian]

It's called rambak in Indonesia

[@pilgrim5355]

who cares

[@VeggiesOutFront]

I suppose you're not looking to render your pork fat down for 8 hours but man pork back with the fat rendered and fried is amazing

[@jimmyquck]

can we talk about how dry that skin was off the pig

[@seanmccarthy4781]

That's not crackling all of the fat under the skin wasted

[@chrismclaughlin9722]

Was that a big slab of Berkshire??

[@LukeKirke]

Hate it when it is done like this, more like port scratchings than Crackling

[@crashmatrix]

And then.. dead silent as he bites into it

[@huy1k995]

Blud basically make bóng lợn/heo. Nice snack none the less

[@madman12377]

They're scratchings them like

[@DextersLab99]

Bro took 15 hours to make an inferior gas station snack lmao

[@jothamromaraog7298]

White vinegar or pinakirat as a dip for chicharon

[@greyjedi6430]

Awesome

[@MrLaughinggrass]

I'd call that Pork scratchings not crackling.

[@khaelamensha3624]

Know it in French, Chinese and Vietnamese gastronomy. Thanks all of you for the names in your countries 😉🙏😋

[@tauraaaaaaaaaaaaaaaaaaaaaaaaaa]

THATS HOW YOU MAKE IT??? WHAT

[@Fullchristainname]

That’s a pork rind. A pork cracklin is when you chop into cubes and deep fry the skin **and fat** layer.
I did not watch my dad shatter his molar on an actual cajun pork cracklin to see them disrespected by this man in such a manner.

[@willbro1023]

Can anyone explain why they still ink it? Is it a holdover from previous time periods or is it the only way it can stay?

[@JamesJohnson-hf1dq]

I call it puff skin. Different to crackling imo

[@TheAljosja]

The ink on the meat is non toxic and completely safe to eat.

[@cpurssey982]

The bloke made pork puff, that ain't crackling....

[@REAPER3fitty]

Chicharones are fire

[@dariopasquino10]

pork skin tastes better cooked on the pig, the juices and flavours of the meat add to it, this is what pub snacks are, yes its a process and would be nice but it doesn't beat proper crackling such as that on a pork belly roast or so on.

[@koenbakker5327]

Manufacturer 😂

[@scott4868]

Pork crackling like a chef… first we’re going to remove it, because we can’t cook it properly.
Yeah alright mate

[@ElJosher]

Nice

[@scottstevens4633]

Twelve hours in the oven ?😮

[@danielstowers3912]

Why the cartouche? Not saying it’s not needed, I just don’t understand why.

[@xemmyQ]

nawr cracklins usually have a lil meat too, those are pork skins or chicharrones

[@KusholaCam]

Heman dawg treats

[@jamespainter4617]

Bro thats pork crunch

[@jep9092]

Here in the South of the US we call them pork skins

[@NotMuchThanks]

Uff me antojé de chicharrón

[@Teledible]

This is a chef who knows what he is doing. The boiling part is so important to achieve actual melt in your mouth after crisp. Most pork crackling recipe skips the boiling and go straight into dehydrating resulting in a gummy tacky crackling

[@dc6642]

It's not even crackling, it's puffed pork skin. Totally different things 😂

[@Teledible]

@@dc6642 okay then please explain to me what crackling might be to you that the world would agree upon but you dont

[@dc6642]

@@Teledible crackling is made exclusively from pork belly with skin, meat and fat still on, it's slowly rendered down in a pot for at least 6 hours, removed from the fat, fat cleaned up and heated to its scorch point, the rendered pork belly is then flash fried in its own fat for about 30-45 seconds. That's crackling. Been a fine dinning chef for 22 years, I know my stuff

[@dc6642]

@@Teledible puffed pork has no fat so it doesn't melt in your mouth lol, it's crunchy like a crisp 😂

[@Teledible]

@@dc6642 the crackling just refers to the part of the pork that actually gets crispy and crackle when you eat it aka the skin? Otherwise its just a roast pork. You can literally google for pork crackling and you can buy just the crispy pork skin as is without the rest of the roast pork yknow

[@Dggg-fd6rt]

Cool