okay boys and girls wash poor kebabs is
going to be amazing I want to do a dish
that is so so simple to put together and
makes it look like you’ve been cooking
for hours and hours and hours this is
three kilos beautiful bit of free-range
pork look at that
the butcher’s scored the skin and taking
the skin off get a nice gorgeous
covering of sea salt pepper and whole
fennel seeds on your joint and then just
a little bit of olive oil just to get
things going
I’m just going to score that fat on this
side and that lit the flavor in as well
and I’m just gonna rub it really really
nice very very simple do the same with
the skin as well and it’ll be the best
crackling ever to make incredible
treacly onions slice up six red onions
and let’s get that into the pork here
this is pomegranate molasses it’s a kind
of syrup or pomegranate juice it’s got
that kind of balsamic eNOS I’m going in
heavy with about 150 mils of pomegranate
molasses and matching that amount with
red wine vinegar put the pork on top fat
side up and cook in the oven for about
one hour 20 minutes at 220 degrees
Celsius and then this skin I’m gonna put
on the bars straight on the bars above
the pork so it just gets crackly and it
naturally bastes the pork that’s it
lovely roasted pork and the best
crackling ever drain the excess fat off
the onions and get them in a bowl the
molasses if you’re wondering what the
hell it did is incredible
that’s just drying onion all right so
good I’ve got the cracklings here I’m
just gonna snap it up
crush it I’m getting quite excited now
look at that
whatever you sprinkle that on is gonna
bring a big old smile to someone’s face
cotton fan out the pork to stop it
drying out just drizzle it with some of
the juice from the onions then pile that
board pie with all the salary bits so
tomorrow’s cucumbers iceberg mint
crackling chili pork onions come on man
whatever you put that on is gonna be
beautiful
and then pomegranates okay these little
bear boys here cut them in half all
right this get your hand like that
get yourself a spanker and then just
spent these pomegranates over the whole
thing warm up the tortillas in a pan
there’s no need to use any oil it only
needs to go in the pan for like 20
seconds let’s take some of that gorgeous
sweet onions and let the iceberg some
Tomatoes two beautiful pieces of pork
let’s have some cracklings hit up the
chilies we like the chili yes we do the
mint definitely makes it delicious and
fragrant pomegranates wrap it up even
fold the bottom so the juice don’t go
everywhere and that my friend is a posh
pork kebab and that will knock you into
next year we’ve style
you
going to be amazing I want to do a dish
that is so so simple to put together and
makes it look like you’ve been cooking
for hours and hours and hours this is
three kilos beautiful bit of free-range
pork look at that
the butcher’s scored the skin and taking
the skin off get a nice gorgeous
covering of sea salt pepper and whole
fennel seeds on your joint and then just
a little bit of olive oil just to get
things going
I’m just going to score that fat on this
side and that lit the flavor in as well
and I’m just gonna rub it really really
nice very very simple do the same with
the skin as well and it’ll be the best
crackling ever to make incredible
treacly onions slice up six red onions
and let’s get that into the pork here
this is pomegranate molasses it’s a kind
of syrup or pomegranate juice it’s got
that kind of balsamic eNOS I’m going in
heavy with about 150 mils of pomegranate
molasses and matching that amount with
red wine vinegar put the pork on top fat
side up and cook in the oven for about
one hour 20 minutes at 220 degrees
Celsius and then this skin I’m gonna put
on the bars straight on the bars above
the pork so it just gets crackly and it
naturally bastes the pork that’s it
lovely roasted pork and the best
crackling ever drain the excess fat off
the onions and get them in a bowl the
molasses if you’re wondering what the
hell it did is incredible
that’s just drying onion all right so
good I’ve got the cracklings here I’m
just gonna snap it up
crush it I’m getting quite excited now
look at that
whatever you sprinkle that on is gonna
bring a big old smile to someone’s face
cotton fan out the pork to stop it
drying out just drizzle it with some of
the juice from the onions then pile that
board pie with all the salary bits so
tomorrow’s cucumbers iceberg mint
crackling chili pork onions come on man
whatever you put that on is gonna be
beautiful
and then pomegranates okay these little
bear boys here cut them in half all
right this get your hand like that
get yourself a spanker and then just
spent these pomegranates over the whole
thing warm up the tortillas in a pan
there’s no need to use any oil it only
needs to go in the pan for like 20
seconds let’s take some of that gorgeous
sweet onions and let the iceberg some
Tomatoes two beautiful pieces of pork
let’s have some cracklings hit up the
chilies we like the chili yes we do the
mint definitely makes it delicious and
fragrant pomegranates wrap it up even
fold the bottom so the juice don’t go
everywhere and that my friend is a posh
pork kebab and that will knock you into
next year we’ve style
you
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