You are a cook and a website blogger looking for potential recipes. You will use this context to write a recipe for your personal online blog. Use whatever i can provide to write the content. Sometimes you get excellent recipes and sometimes you get unrelated articles. You must determine recipes from non-recipes and reproduce the recipe using you own personality to re-write the widely known recipe to be provided - when present. Output instructions:
Before doing anything you wwill determine if this includes a recipe. if it doesn't output only 'None' with no explanation. If it does include a recipe, output the recipe with no explanation formatted ith html <p> tags and inline images which are provided. Use over 500 words. Give detailed instructions using fun and hungry language. the text may include comments from people who have made this recipe. try to incorporate any of this in a fun, light hearted way.  article title: Pork Roast with Crispy Crackling  Output only the recipe in the format above. Do not include any other text or explanations.  There will be inline image links in the content. Add the image links to the re-written recipe.  DO NOT USE INVALID img links! Do not include links starting with data:image       content: {'title': 'Pork Roast with Crispy Crackling', 'url': 'https://www.recipetineats.com/pork-shoulder-roast-with-crispy-crackling/', 'imgs': ['https://secure.gravatar.com/avatar/fe345d5757acd00c0b57f96306329091?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g', 'https://secure.gravatar.com/avatar/6c37995a89d8076ac1455eb0c6e4ce9b?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g', 'https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg', 'https://secure.gravatar.com/avatar/f1a8e12d8dd2c6af61b185f9620e0587?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g', 'https://secure.gravatar.com/avatar/dabacc4dfea23c88fef896211d5b182d?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g', 'https://secure.gravatar.com/avatar/a46fa5f461600fee04c7aaf5ca7996b8?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g', 'https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg', 'https://secure.gravatar.com/avatar/7d46f11997586c3eb8851e0e07fafe55?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g', 'https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg', 'https://secure.gravatar.com/avatar/7ab321023b80ee4100219f4bc8d65e1d?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g', 'https://secure.gravatar.com/avatar/fc820866b4b8ad3f9b4aa68b705b1de2?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g', 'https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg', 'https://secure.gravatar.com/avatar/a3a02c9a9fb8e00676a78d8051cd6fbe?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g', 'https://secure.gravatar.com/avatar/0441200a07055aec1ea539ae588b054b?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g', 'https://secure.gravatar.com/avatar/45f4d53b79f1db633ec1cc904e88669f?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g', 'https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg', 'https://secure.gravatar.com/avatar/45f4d53b79f1db633ec1cc904e88669f?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g', 'https://secure.gravatar.com/avatar/72dd0b7921169591ed65a30dcd20c945?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g', 'https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg', 'https://secure.gravatar.com/avatar/5fa7cbb4d4ad104d5be911e78b05ce51?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g', 'https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg', 'https://secure.gravatar.com/avatar/7bac31039aa8578423562e0451789c1d?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g', 'https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg', 'https://secure.gravatar.com/avatar/1820b192e2973728aa703738a6882350?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g', 'https://secure.gravatar.com/avatar/ac00f918a610f327e4d558f346286b6b?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g', 'https://secure.gravatar.com/avatar/ed9171ade5674bb66c77b22394794998?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g', 'https://secure.gravatar.com/avatar/941c640d2bf571b68569b7089a327ced?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g', 'https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg', 'https://secure.gravatar.com/avatar/a0e4e48bdc90ad426ad351d90b3b3e46?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g', 'https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg', 'https://secure.gravatar.com/avatar/947c5f6eddf10860b9f13ab00049bff2?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g', 'https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg'], 'content': 'RecipeTin EatsFast Prep, Big FlavoursIt’s your dream come true: The best ever Pork Roast\xa0with ultra-tender flesh and ultra-crispy pork crackling! This pork shoulder roast uses a simple but highly effective method to make pork crackle really crispy. Every. Single. Time.Andwithout scoring the skin!Served with a homemade gravy for pork, this is The Roast Recipe I pull out that’s a guaranteed hit, always.This perfect Pork Roast has:Slow-cooked, tender, juicy, flavour-infused flesh;Super-crispy, bubbly pork crackling all over – no rubbery or chewy patches at all; andServed with it an incredible homemade gravy made with the pan drippings.It’s made without fussing with blow dryers, boiling hot water, or leaving the pork to air dry in the fridge overnight.It’s simple to make without any special equipment,and works – Every. Single. Time.(But you don’t need to take my word for it. Read the reviews!)Skip to the recipeForget all the fussing other recipes recommend for perfect pork crackling! Just follow these easy steps:Unrolled\xa0bonelesspork shoulder (skin-on of course, for the crackling!).Give pork loin a miss – it doesn’t crackle nearly as well!Dry skin –Ensure skin is dryNo scoring –No need to score the skin. In fact, scoring can compromise crispy skin if not done properly!Roast uncoveredfor the whole time (to keep the skin dry)Long and slow –Roast on a low first toslow-cook the flesh until tender, thenhigh to finish the cracklingKeep the skin surface levelby using scrunched upballs of foil.Because level surface = even high-heat distribution = better crackling!Ever notice how the sides of rolled pork never gets as crispy as the top? That’s because the highest part gets best exposure to heat. So for perfect crispy crackle all over, LEVEL THE PORK using balls of foil!The best pork for roasting and crispy crackle is:boneless pork shoulder;freshly cut by butcher rather than purchased vac packed from the grocery store (usually rolled and tied or netted);has dry flat skin; andno need to score the skin. But if it’s already scored, it’s fine.But don’t worry!If your pork is rolled/netted or pre-scored, this recipe still works perfectly. It is just that the crackle can’t come out quite as perfect as pictured…. but still better than any other method you’ll try!In asection further down below, I explain at length why pork shoulder is the best cut for pork roast.But in summary, this is the cut of pork with flesh that can sustain the 3 hour cook time required to get a really good crackling. The meat becomes tender and juicy because it’s a slow cooking cut of meat. Whereas on the other hand, a leaner cut like loin or leg will dry out before the crackling becomes crispy.As for scoring(ie cutting diamond shapes in the skin) – it isn’t necessary for great crackling, as evidenced by all the photos and the recipe video. In fact, scoringposes a risk to crispy cracklingbecause if you (or the apprentice butcher at the supermarket) accidentally cut through to the flesh, the juices will bubble up onto the skin as it cooks, wetting it, and you’ll end up with rubbery rather than crispy skin in that area.See thisChinese Crispy Pork Bellyrecipe. Hands down the best method for crispy pork belly. Full stop!Here’s what you need to roast the pork:Fennel– For flavouring the flesh. Fennel and pork are great friends, and it is quite simply the best rub for pork, in my opinion!Salt and pepper– Most of the salt goes on the skin. You need a LOT of salt on the skin. In fact, salt is what helps the skin go bubbly-crispy rather than hardening into an impenetrable hard, flat sheet of skin;Oil– To make the seasonings adhere to the flesh and skin, as well as being a heat conductor;Garlic and onion– The pork sits on top of these as it roasts. They serve 3 purposes:Flavour the flesh of the pork even more;Keeps the base of the pork elevated out of the pan juices so it cooks evenly (meat submerged in liquid cooks faster than exposed meat); andAdds incredible flavour into the pan juices to make an epic gravy for the pork roast!Wine(else alcoholic or non-alcoholic apple cider, or water as a last resort) – This is used in the roasting pan and serves 3 purposes:The liquid keeps the pan juices from burning during the long roasting time (ie. the meat juices and fat that drips from the pork). If the roasting pan juices burn, this will turn your gravy bitter. Nobody wants bitter gravy with their pork!Creates a steamy environment for the flesh so it doesn’t dry out during the slow roast. It means we don’t need to cover the pork (which discourages crispy skin); andCreates some moisture in the oven which keeps the pork skin supple enough during the low temperature, slow roasting phase to allow the bubbles to form inside the skin before hardening into a crispy crackle during the final blast of high heat to form the crackling. Without some form of liquid in the roasting pan, the skin comes out like a hard, flat sheet of skin that while crispy, has very few bubbles and is tougher;Flour– To thicken the gravy; andChicken stock/broth– The liquid for the gravy. We also use the pan juices which is loaded with pork flavour. I prefer chicken to beef stock because it has a more mild flavour, so we can really let the pork flavour from the roasting pan juices shine through.Making a pork shoulder roast with perfect, bubbly crackling from end to end is very straightforward if you ensure you follow all the steps. Do not try to speed things up by increasing the temperature, and do not skimp on salt. Just follow the recipe as written! (Pretty please 😂)These steps are depicted in the step photos above:Dry skin –Pat skin dry using a paper towel;Season flesh –Season the flesh sides of the pork with salt, pepper and optional fennel, with a drizzle of oil;Salt skin –On the skin side, drizzle with oil then sprinkle evenly with salt. Remember, salt = the desirable crispy bubbles rather than hard/flat skin. So don’t leave any unsalted patches!Garlic and onion halves– Place these in the pan, cut side up, then place the pork on top, skin side up;Wine –Add wine into pan (see recipe for subs), being careful not to wet the skin;Slow roast –Roastuncoveredin a low oven\xa0160°C/320°F (140°C fan) for 2 1/2 hours. This is the slow roasting time during which the flesh becomes tender and juicy. The skin will not be crispy yet – in fact, it should still be soft and rubbery at this point.After 1 1/2 hours in the oven, the skin surface that might’ve been flat going into the oven is likely to be a bit wonky. This happens naturally because pork shoulder is a sinewy, tough cut of meat, so it buckles as it slow roasts.At this stage, we need to use scrunched up balls of foil to prop up the pork in parts so the pork skin is as level as possible. This is because perfect pork crackle from edge to edge requires an even distribution of heat on the pork skin.If you don’t do this?The lower parts of the skin will take much longer to become crispy, and sometimes it doesn’t at all.The extent to which you will need to do this depends on how much your pork buckles. Sometimes, one edge of the pork can twist so it’s almost vertical! Just level out the surface of the pork skin as best you can, and later on we can use patches of foil to protect parts that crisp up faster than others.Once you’ve levelled the pork, return it to the oven for another 1 hour at the low temp – so the total low temp slow roasting time totals 2 1/2 hours.Roast at 160°C/320°F (140°C fan) for 2 1/2 hours to make the flesh tender and juicy, then at 250°C/485°F for 30 minutes to make the crackling crispy.Note:This pork roast is slow roasted, so the flesh is almost fall-apart tender (like withPulled Pork) but it’s not quite at that point, it can still be carved like traditional pork roasts.Now it’s time to CRANK THE HEAT! Turn up the oven to 250°C/485°F, or as high as your oven will go if it won’t go this high. Blast the pork for 30 minutes, rotating the pan as needed to encourage even crackling.Here’s what the pork looks like before and after the hot blast:Oh wait, you can’t see the crackling properly. HERE YOU GO!!Any elevated parts of the pork skin will go crispy and golden before the lower parts. So just use patches of foil secured with toothpicks to protect those parts that are done, and return the pork to the oven and keep cooking until the entire surface of the pork is crispy!Restingis when you let cooked meat sit out of the oven for a while before cutting it. This is imperative to let the juices redistribute evenly throughout the meat, otherwise they will just flow away when you slice the pork and you end up with meat that is drier than it should be.The larger the piece of meat and the longer you cook it, the longer it needs to be rested. In this case, the pork is best rested for 15 – 20 minutes to ensure the meat is super juicy, as it should be!Rest the pork loosely covered with foil to keep it warm. Don’t worry, this will not soften the crackling in the slightest, even if you leave it covered for hours. The crackling is that thick and crispy!!If you do not cover with foil, the meat dries out on the outside during the rest time. I specifically tried it once to check.This roast pork recipe comes with a gravy made using the drippings in the roasting pan which is absolutely loaded with flavour. The gravy is gold! So don’t skip it!And surely it goes without saying… never pour gravy onto crispy crackling! All that effort for epic crackling only to douse it and make it soggy?? Nooooooo!!!Move the crackling to the side,thendouse in gravy!!!If you’re like me and always over-cater, you’ll have leftovers. Thebest way to store pork crackling is to separate it from the flesh.Yep, stay with me on this.Reheat the pork\xa0in the microwave under cling wrap, in a moist environment.Try using leftover pork for epicBread Bowl Sandwichesor makeCuban Pork Sandwiches!The crackling is so crispy, it willstill be crispy even when cold, straight\xa0out out of the fridge.To heat it up, just reheat on a tray in the oven. If you reheat it with the meat in the microwave on the other hand, the surface goes soggy and it’s just not as much fun.And with that, you are now armed with the steps you need to make the ultimate pork roast with guaranteed crispy crackling.This is a recipe I first published several years ago, so many, many people have now tried it. So if you are in any doubt about this method, have a browse of the comments!Ordinarily I would now move straight onto the recipe video and the recipe. But because this is a master recipe and a good piece of pork is not cheap, I am also sharing background information about the method I use.There’s a lot of detail, so it’s strictly for fellow food nerds!!! Or, for those of you who just want to understand the logic so you can be 100% confident this recipe will work.If you just want to get cooking,skip straight to the recipe!All too often, you see pork roasts and rolled pork loins with a bit of bubbly crackling on the top, some crispybut flat, really hard cracklingon the sides and disappointing patches of rubbery, chewy skin.I like my Pork Roast with tender juicy flesh and perfect bubbly, crispy pork crackling all over.No rubbery patchesat all!These are the key factors that drive how I cook my Pork Roast:The observation that crackling is always better at the top of rolled porks, and not so great on the sides.How rubbery bits tend to be in the valleys and\xa0creases on the skin or the lower edges. ie: Flatter skin = more even heat distribution across the skin = better cracklingThe greatest enemy of crispy pork crackling is moisture; andA pork shoulder needs to be slow cooked to make it tender, juicy and infused with flavour. Cook it too fast and it will be tough and chewy.Skip straight to the recipe!If you’ve made it this far, get ready for an onslaught of some pretty detailed information! Here’s the background to why I make my pork roast the way I do. 🙂Unrolled, boneless pork shoulder cut fresh by your butcher is the best cut of pork for the ultimate pork roast because of the shape and cooking qualities. Here’s why:The pork (and therefore skin) is relatively flat without the bone = better crackling because heat distributes evenly across the rind surface;Meat is always juicier when cooked with the bone in.BUTwe’re using pork shoulder here which is beautifully marbled with fat so you don’t lose juiciness for the sake of crackling;The flesh side can be rubbed with seasonings then cooked on a bed of onion, garlic and white wine to infuse the pork with flavour;The meat is made for slow cooking which not only means tender flesh at the end, but the skin has plenty of time to dry out during the low temperature roasting phase before cranking up the oven at the end to make the crackling bubbly and crispyIt’sbest to get a fresh cut, boneless pork shoulder if you can because the skin is smooth and flat.Whereas if you buy a rolled pork shoulder which you then unroll, there will often be wrinkles.See below for comparison.This recipe will work fine with\xa0rolled pork (ie trussed with string or netted) and Pork Neck, aka Scotch Fillet Roast (Collar Butt for those in the States) but because they are shaped like a log,\xa0this usually results in \xa0good crackle on the very top but just ok-to-mediocre crackle on the sides.Do not use this recipefor\xa0Pork Loin or Pork Tenderloin,they will dry out.For a pork belly roast,see here.Skip straight to the recipe!You do not need to score for crispy, bubbly crackling. The crackling of this recipe is based around that very fact! 🙂Scoring helps because with scored skin, the fat under the skin bubbles up while baking.But if you score the skinand accidentally cut through to the meat, the juices will bubble up while roasting and willcause patches of rubbery skin.Why run the risk, when it’s not required?PRO TIP:All too often, grocery store pork is cut by inexperienced butchers so the scoring is done poorly. This is often the cause for crackling that ends up with rubbery patches.This isn’t a ground breaking stuff here, it’s pretty common knowledge.But the problem is,\xa0pork shoulder bought from supermarkets usually come vacuum-packed, which soaks the skin in juices.So if your pork was vac-packed,\xa0the best way to ensure really dry skin is to pat it dry with paper towels then leave it uncovered in the fridge overnight, or at least 3 hours.The dry skin test:Run your fingers across the surface. Does it glide smoothly? Great, it’s dry. Is it tacky like when you touch your own skin on a hot, humid day? It’s still wet – keep dabbing/drying!Skip straight to the recipe!This pork roast is slow-cooked so the fat marbled in the pork roast melts and the tough connective tissues become beautifully tender.I rub the flesh with salt, pepper and fennel (because pork loves fennel!) then place it on a bed of\xa0garlic and onion in the roasting pan which serves 3 purposes:Elevates the pork slightly which helps with even cooking;Adds more flavour into the flesh;\xa0andCreates super-tasty pan juices which is used to make a gravy.I also add a liquid into the pan which keeps the flesh extra moist. My first choice is white wine, followed by dry apple cider. For non-alcoholic options, apple juice, non-alcoholic apple cider, chicken and vegetable broth are all things I’ve used in the past that I’ve liked.If you cover it, it creates a steamy environment which pork crackling does not like!!Roasted uncovered, the skin isn’t subjected to the moisture from steaming so it gets a kick start for the crisping and drying out of any residual moisture.This is another factor that helps guarantee crispy pork crackling!Juicy, slow cooked meat requires long, slow cooking at a lower temperature, whereas developing crispy crackling requires very high heat.So we start this pork on a lower temperature for 2.5 hours to cook and break down the tough meat to make it beautifully juicy.This is less time than other recipes you may see because it’s a\xa0boneless pork shoulder.This is what the pork looks likepartway through roasting,before crisping up the crackling:Skip straight to the recipe!During the slow roast phase, the pork shoulder will look a bit warped. That’s natural – it’s\xa0a dense cut with lots of connective tissue that tightens as it cooks, and that’s what happens when it’s roasted without being tied with string to keep shape. And that is why shoulder is usually sold rolled and tied/netted!Now remember:Flat skin = even heat distribution = best pork cracklingSo at this stage, LEVEL THE SKIN\xa0before blasting with high heat. Pull out giant flappy bits of meat to the side and use balls of foil to level out the surface of the skin as much as you can before we blast it with heat to make it puff and bubble.Here’s an example of how I did my pork – the photo on the left shows how low the front side is, then on the right, it is more levelled out overall after propping it up with a ball of foil.At the end of the low temp slow roasting time, the pork flesh has slow cooked and broken down so its nice and juicy. But the skin is still rubbery though you will see the start of a few bubbly bits, as pictured above.So now it’s time to crank up that heat to make the skin bubble upall overand make it ULTRA CRISPY like THIS:There’s not even a speck of rubbery skin on that pork. Most of it has bubbled up beautifully and the small parts that haven’t are still ridiculously crispy.And the flesh is so tender!And with that, I am done! Everything I have learned in pursuit of the best pork roast, all written up in one (very big!) post, to share with the world!Soooo … what’s on the menu for supper this weekend?? Just the usualSpag Bol… or a crazy-juicy Pork Roast with Crispy Pork Crackling…..? 😉–Nagi xJuicy meat assurance!I’ve seen some comments on social media that the meat looks dry in the video. I can assure you it is most certainly not – read comments below to confirm this! The recipe calls for pork shoulder which is a cut of pork ribboned with fat that becomes tender and juicy when slow cooked like we do in this recipe. Put it down to poor filming – and the next time I make it, I AM going to film those cut shots again so you can see how juicy the meat is!Hungry for more?Subscribe to mynewsletterand follow along onFacebook,PinterestandInstagramfor all of the latest updates.Originally published April 2018. Updated with new photos, new recipe video and rewritten post. No change to recipe but writing has been tidied up!Garlic Herb Butter Roast Chicken– or try this amazingSlow Cooker Roast ChickenBeef Standing Rib Roast (Prime Rib)with Red Wine SauceClassic Roast Lamb Leg with GravySlow Roasted Roast Lamb ShoulderandSlow Roasted Lamb LegNowthat’strue love……I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!Join my free email list to receive THREE free cookbooks!Your email address will not be published.Required fields are marked*Comment*Name*Email*WebsiteNotify me via e-mail if anyone answers my comment.ΔJaninesays<img src="https://secure.gravatar.com/avatar/fe345d5757acd00c0b57f96306329091?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>JaninesaysOctober 13, 2024 at 7:51 amEvery single time this comes out perfect.  Yum!!  I use stock as the liquid around the meat during cooking rather than wine or cider.  I think it makes for a more rich gravy.Sarahsays<img src="https://secure.gravatar.com/avatar/6c37995a89d8076ac1455eb0c6e4ce9b?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>SarahsaysSeptember 2, 2024 at 12:21 pmThe instructions were perfect and the results couldn’t have been better. Deliciously juicy pork and the most melt in the mouth crackling ever. This will be the only method I use from now on. Thanks 🙂<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>The instructions were perfect and the results couldn’t have been better. Deliciously juicy pork and the most melt in the mouth crackling ever. This will be the only method I use from now on. Thanks 🙂Gabzsays<img src="https://secure.gravatar.com/avatar/f1a8e12d8dd2c6af61b185f9620e0587?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>GabzsaysSeptember 1, 2024 at 8:08 amI’ve done this a couple of times using unrolled loin with the skin still on and it worked pretty well!! Like not fall apart, but tender–certainly not dry which I was worried about. I use around a pint of beer in lieu of wine/stock. Chuck potatoes chopped into wedges first 1 hour, then apple wedges at second hour point. Then remove the apples before blitzing.Should say–I don’t recommend using loin, but if you’re like me and didn’t want to faff and that’s what you’ve got, this does work surprisingly well for it.Marksays<img src="https://secure.gravatar.com/avatar/dabacc4dfea23c88fef896211d5b182d?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>MarksaysAugust 26, 2024 at 7:35 pmThe gravy was good,crackling was crisp & the pork was not juicy. Lot of trouble to cook dry pork shoulder. Will stick to your abuffalo wings.Helensays<img src="https://secure.gravatar.com/avatar/a46fa5f461600fee04c7aaf5ca7996b8?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>HelensaysAugust 26, 2024 at 1:22 amBest roast pork and crackling recipe I’ve tried, the crackling was perfect and the meat moist. I used the rest of the cider left to add to the gravy. Yum yum yum, Thank you.<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>Best roast pork and crackling recipe I’ve tried, the crackling was perfect and the meat moist. I used the rest of the cider left to add to the gravy. Yum yum yum, Thank you.Scott Richfordsays<img src="https://secure.gravatar.com/avatar/7d46f11997586c3eb8851e0e07fafe55?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>Scott RichfordsaysAugust 12, 2024 at 4:40 amHey! Found your recipe today, one of my two ovens packed in and wasn’t sure what to do. Decided to do roast pork with stir fried veg (as opposed to a traditional English Sunday Roast). Typically my pork was shrink wrapped supermarket & pre scored – However – followed the recipe to the letter & OH MY!! Fantastic results, I’ve never been great at crackling but today – 98% of the crackling was bang on & the pork was so so tender. Used a traditional English cider which smelt amazing cooking. I did mash out the onion & garlic for the gravy but fished out lots of bits to pop in the gravy too – sucker for garlic!An excellent recipe that made my wife and I fantastic meal – thank you 🙏<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>Hey! Found your recipe today, one of my two ovens packed in and wasn’t sure what to do. Decided to do roast pork with stir fried veg (as opposed to a traditional English Sunday Roast). Typically my pork was shrink wrapped supermarket & pre scored – However – followed the recipe to the letter & OH MY!! Fantastic results, I’ve never been great at crackling but today – 98% of the crackling was bang on & the pork was so so tender. Used a traditional English cider which smelt amazing cooking. I did mash out the onion & garlic for the gravy but fished out lots of bits to pop in the gravy too – sucker for garlic!An excellent recipe that made my wife and I fantastic meal – thank you 🙏Sandra Grahamsays<img src="https://secure.gravatar.com/avatar/7ab321023b80ee4100219f4bc8d65e1d?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>Sandra GrahamsaysAugust 11, 2024 at 6:44 pmBest roast pork  dinner ever. Sadly didn’t have any wine or cider so just used an apple under the pork with water as the liquid. Sensational!Fionasays<img src="https://secure.gravatar.com/avatar/fc820866b4b8ad3f9b4aa68b705b1de2?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>FionasaysAugust 10, 2024 at 9:44 pmFirst time cooking pork this way tonight.  Absolutely the best crackling I’ve ever done and the meat was very tender. Would definitely do it this way again<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>First time cooking pork this way tonight.  Absolutely the best crackling I’ve ever done and the meat was very tender. Would definitely do it this way againParissays<img src="https://secure.gravatar.com/avatar/a3a02c9a9fb8e00676a78d8051cd6fbe?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>ParissaysAugust 3, 2024 at 6:13 pmHi Nagi, could you please advise how long I am to cook a pork shoulder that is 1.4kg?Chrissays<img src="https://secure.gravatar.com/avatar/0441200a07055aec1ea539ae588b054b?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>ChrissaysOctober 31, 2024 at 4:50 pmIt’s in the notesDanisays<img src="https://secure.gravatar.com/avatar/45f4d53b79f1db633ec1cc904e88669f?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>DanisaysJuly 28, 2024 at 11:06 amI’m making this for dinner tonight and just wondering if you wait for the oven to reach 250 before putting it back in for the last 30min?I’m worried the pork will be resting for too long waiting for the oven to reach the higher temp.<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>I’m making this for dinner tonight and just wondering if you wait for the oven to reach 250 before putting it back in for the last 30min?I’m worried the pork will be resting for too long waiting for the oven to reach the higher temp.Danisays<img src="https://secure.gravatar.com/avatar/45f4d53b79f1db633ec1cc904e88669f?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>DanisaysJuly 28, 2024 at 11:01 amI’m making this for tonight’s dinner. Can someone please tell me if you wait for the oven to reach 250 before you put it back in the oven for the last 30min?I’m worried the pork will be resting for to long waiting for the oven to reach the higher temp before putting it back in.Cheryl Chinsays<img src="https://secure.gravatar.com/avatar/72dd0b7921169591ed65a30dcd20c945?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>Cheryl ChinsaysJuly 24, 2024 at 6:41 amDelicious as always!!  Thank you, Nagi 💌<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>Delicious as always!!  Thank you, Nagi 💌Laurasays<img src="https://secure.gravatar.com/avatar/5fa7cbb4d4ad104d5be911e78b05ce51?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>LaurasaysJuly 21, 2024 at 5:10 pmDelicious!! The meat was so tasty and tender from cooking in the fennel and cider. My oven couldn’t get hot enough for the crackling so I’d seen an earlier comment about the airfryer so I did that while the meat was resting and it was perfect 🙌<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>Delicious!! The meat was so tasty and tender from cooking in the fennel and cider. My oven couldn’t get hot enough for the crackling so I’d seen an earlier comment about the airfryer so I did that while the meat was resting and it was perfect 🙌Clarasays<img src="https://secure.gravatar.com/avatar/7bac31039aa8578423562e0451789c1d?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>ClarasaysJuly 21, 2024 at 7:07 amThe meat was tender and juicy and the crackling perfect. I did not have a flat roast piece so I just removed the skin after the first 1.5hrs and laid it flat in a baking tray for the high heat bake. Then sliced it and served on the side. Worked great.<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>The meat was tender and juicy and the crackling perfect. I did not have a flat roast piece so I just removed the skin after the first 1.5hrs and laid it flat in a baking tray for the high heat bake. Then sliced it and served on the side. Worked great.Pixisays<img src="https://secure.gravatar.com/avatar/1820b192e2973728aa703738a6882350?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>PixisaysJuly 20, 2024 at 9:44 pmThis was amazing! I have never made descent crackling ever!Thanks for this recipe and the perfect instructions💗the pork I had was scored & strung, removed the string and followed the recipe & it worked great!Mikesays<img src="https://secure.gravatar.com/avatar/ac00f918a610f327e4d558f346286b6b?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>July 17, 2024 at 6:59 pmCan I use a Pork loin roast instead of Pork shoulder?Davidsays<img src="https://secure.gravatar.com/avatar/ed9171ade5674bb66c77b22394794998?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>July 13, 2024 at 2:56 pmMade it twice and not disappointed   It was magnificentTishsays<img src="https://secure.gravatar.com/avatar/941c640d2bf571b68569b7089a327ced?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>June 30, 2024 at 8:29 pmThe instructions to make a roast pork are perfect!! Best crackling I’ve ever had.I make my gravy by removing most of the oil from the pan drippings, removing garlic from skin (just squeezes out) and I peel my onions before putting in tray. I then blitz it all together with an immersion blender with a drop of cream. Place in saucepan and bring to a simmer, adding finely chopped parsley and spring onions. Seasoning to taste. Delish!!! Doesn’t need any thickening agents to be added.<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>Kymsays<img src="https://secure.gravatar.com/avatar/a0e4e48bdc90ad426ad351d90b3b3e46?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>June 25, 2024 at 3:21 pmBest pork roast I have ever cooked.<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>Pollysays<img src="https://secure.gravatar.com/avatar/947c5f6eddf10860b9f13ab00049bff2?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>June 24, 2024 at 7:53 pmHusband’s first attempt at roast pork, an outstanding result. He now has 4 dinner specialities, and 3 are Nagi’s. Crunchy crackling with succulent pork. Gravy was a little salty but a dash of syrup and then perfect for our taste.<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>Join my free email list to receive THREE free cookbooks!Subscribe to my newsletter and receive 3 FREE ebooks!'}  do not add ANY images from the content above. NEVER add images named New-ST-Ad-B.jpg and NEVER use images found before this sentence. ONLY add the following images in the inline html. DO add these images:  Here are the images to add into the inline html content if there are less than 1 image per paragraph in the provided article content. do not use any image more than once. put in appropriate places in the recipe content:  https://www.recipetineats.com/wp-content/uploads/2018/04/Slow-Roasted-Pork-Shoulder-with-Crispy-Crackling_4-copy-2.jpg, https://www.deliciousmagazine.co.uk/wp-content/uploads/2017/04/801766-1-eng-GB_roast-pork-with-crispy-crackling.jpg, https://www.mrsfoodiemumma.com/wp-content/uploads/2019/12/IMG_1879-copy-1-scaled-e1598496973828.jpg, https://www.mrsfoodiemumma.com/wp-content/uploads/2020/08/IMG_3872-scaled.jpeg, https://www.recipetineats.com/wp-content/uploads/2018/04/DSC_2026.jpg?resize=85,  EXAMPLE OUTPUT FORMAT: <p>Today, we're diving into the world of cookies, and trust me, you won't want to miss this.<img src='https://example.com/image1.jpg'><p>Okay, let's get...</p>This will go directly on your blog so do not add any special characters like /n, ####, ''', etc. and do not include any other text or explanations. Do not mention a specific website or online platform. Do not mention subscribing or any notices like 'Notice: JavaScript is required for this content. or Subscribe ... or Get an ad-free ebook. re-word at least 20% of the text. re-write the recipe in a playful, hungry tone. '  Do not make any quotes requiring quotation marks. no quotation marks. You do not need to list the ingredients as this is already provided to the wwebsite. The length should be a minimum of 300 words. You should include DETAILED prepping and cooking instructions and maintain a playful, hungry tone while including any relevant images in the text. You have to add html <p> tags as appropriate. Do not EVER say any names! No company names or human names. do not say things like 'Martha Stewart Living...' or 'Martha...' or 'Ron is an executive producer...' DO NOT ADD ANY json at all!! Do not add anything such as 'original' or 'gpt'. Do not forget the inline images! Do not duplicate any of the inline images. Do not use any images without http in them. no invalid images. NEVER MENTION ANY SOCIAL MEDIA. NEVER MENTION A PERSON. DO NOT REFER TO YOURSELF IN ANY wAY. DO NOT REFER TO ME IN ANY wAY. ALWAYS CHANGE A MINIMUM OF 25% OF THE WORDS!DO NOT provide a rating. Do NOT give a list of ingredients (we have this already). Do provide a fun article about the meal WITH A RECIPE including cooking and prep instructions and use an easy going fun tonality. Your website is https://recipe-aisle.com - if you use this in any way it must be enclosed it <a> tags. You can use terms like, 'let's head over to the recipe aisle' or 'Here, in the recipe aisle...' to referance the site. 'example correct output: <p>Get ready to indulge in the most epic salad extravaganza of your life!</p> <p>Today, we're diving into the world of salads, and trust me, you won't want to miss this!. No more boring, wilted lettuce and bland toppings!</p><img src="https://www.recipetineats.com/wp-content/uploads/2018/04/DSC_2026.jpg?resize=85"><p> I love eating this ...</p> - notice that each sentence is enclosed in <p> tags. you must output html formatted content with <p> tags.  Be aware of you word limit. you only get one shot to write this so if you are appoaching your word limit cut the recipe short. FINALLY, IM GOING TO SAY THIS AGAIN BECAUSE IT IS IMPORTANT: DO NOT INCLUDE **Prep Time:**, **Cook Time:**, **Total Time:**, OR **Instructions:** You are ONLY re-riting an entertaining recipe WITHOUT ANY OF the prep, cook, total times in list form. These are separate from your engaging recipe re-written like an article