Who Is Forrest Li Note Fancy A Next Level Weekend Roast?
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| Video Title / Caption | : Fancy A Next Level Weekend Roast? 😋 Succulent Slow Cooked Porchetta Flavoured With Our Amazing Blossom Honey And Blackberry & Sage Apple Cider Vinegar. Ingredients: The Scottish Bee Company Blossom Honey The Scottish Bee Company Blackberry & Sage Apple Cider Vinegar 2.5Kg Pork Loin With The Belly Attached And Skin On Butcher String Fennel Seeds Peppercorns Sage 5 Garlic Cloves Oil Carrots 1 Bramley Apple 3 Shallots 2 Bay Leaves 200Ml Cider 1 Litre Chicken Stock Method: 1. The Day Before Serving, Prep The Pork, Or You Could Ask The Butcher To Do This. 2. Place The Pork Flat On A Large Chopping Board (Skin Side Down) And Then Butterfly The Loin Outwards. Score The Inside Of The Pork Belly. Turn Over And Score The Skin. Roll The Pork Up From The Loin End To See How Much Skin Overlaps When Rolled And Remove The Excess (You Can Make Crackling With This). 3. Toast 2 Tsp Fennel Seeds And Peppercorns In A Pan For 5 Minutes. Grind Them In A Pestle & Mortar Before Adding Salt, 10 Chopped Sage Leaves, 3 Chopped Garlic Cloves, Apple Cider Vinegar, Oil And 1 Tbsp Honey. Mix Well. 4. Smother The Inside Of The Pork With The Mix, Roll The Pork From The Loin End, Poke A Skewer Through The Overlap To Keep Secure, Tie The Pork Up Tightly. Remove The Skewer, Dry The Skin With Paper Towel And Then Season Generously With Salt. Leave Uncovered In The Fridge Overnight. 5. On The Day, Remove The Pork From The Fridge And Preheat Oven To 160˚C. 6. Add Chopped Carrots, Shallots And Apple To A Large Oven Tray With 2 Garlic Cloves And 2 Bay Leaves. Place A Rack Over The Top And Add The Pork. Rub Oil And Salt Into The Pork Skin And Then Roast In The Oven For 4 Hours. Add 200Ml Water After 1 Hour. After 4 Hours, Turn The Heat To 200˚C For 30 Minutes. 7. Remove The Pork From The Tray, Rest For 45 Minutes. 8. Add The Veg From The Tray To A Large Saucepan, Bring The Pan To A High Heat And Deglaze With Cider. Pour The Stock Into The Oven Tray And Then Pour That Into The Gravy. Reduce For 10 Minutes And Then Strain. Keep The Gravy Warm Until Serving, Reducing Further If Necessary. 9. Slice Up The Porchetta, Plate Up With All The Trimmings And Smother With An Amazing Cider Gravy. |
| TikTok Creator | : @tiktok_jp_83 (TikTok Creator) |
| Audio Track Name | : 🎵 who is forrest li note Sound |
| Total Play Count | : 547,404 views |
| Total Likes | : ❤️ 36,840 likes |
| Total Shares | : 🔁 13,170 shares |
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Below is the post about Who Is Forrest Li Note posted by creator @tiktok_jp_83 (TikTok Creator). This video has reached over 547,404 views, 36,840 likes, and 13,170 shares across social feeds.
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The video features original audio titled "who is forrest li note Sound". The sound track is clear and ready for high quality audio playback.
Caption shared by @tiktok_jp_83: "Fancy A Next Level Weekend Roast? 😋 Succulent Slow Cooked Porchetta Flavoured With Our Amazing Blossom Honey And Blackberry & Sage Apple Cider Vinegar. Ingredients: The Scottish Bee Company Blossom Honey The Scottish Bee Company Blackberry & Sage Apple Cider Vinegar 2.5Kg Pork Loin With The Belly Attached And Skin On Butcher String Fennel Seeds Peppercorns Sage 5 Garlic Cloves Oil Carrots 1 Bramley Apple 3 Shallots 2 Bay Leaves 200Ml Cider 1 Litre Chicken Stock Method: 1. The Day Before Serving, Prep The Pork, Or You Could Ask The Butcher To Do This. 2. Place The Pork Flat On A Large Chopping Board (Skin Side Down) And Then Butterfly The Loin Outwards. Score The Inside Of The Pork Belly. Turn Over And Score The Skin. Roll The Pork Up From The Loin End To See How Much Skin Overlaps When Rolled And Remove The Excess (You Can Make Crackling With This). 3. Toast 2 Tsp Fennel Seeds And Peppercorns In A Pan For 5 Minutes. Grind Them In A Pestle & Mortar Before Adding Salt, 10 Chopped Sage Leaves, 3 Chopped Garlic Cloves, Apple Cider Vinegar, Oil And 1 Tbsp Honey. Mix Well. 4. Smother The Inside Of The Pork With The Mix, Roll The Pork From The Loin End, Poke A Skewer Through The Overlap To Keep Secure, Tie The Pork Up Tightly. Remove The Skewer, Dry The Skin With Paper Towel And Then Season Generously With Salt. Leave Uncovered In The Fridge Overnight. 5. On The Day, Remove The Pork From The Fridge And Preheat Oven To 160˚C. 6. Add Chopped Carrots, Shallots And Apple To A Large Oven Tray With 2 Garlic Cloves And 2 Bay Leaves. Place A Rack Over The Top And Add The Pork. Rub Oil And Salt Into The Pork Skin And Then Roast In The Oven For 4 Hours. Add 200Ml Water After 1 Hour. After 4 Hours, Turn The Heat To 200˚C For 30 Minutes. 7. Remove The Pork From The Tray, Rest For 45 Minutes. 8. Add The Veg From The Tray To A Large Saucepan, Bring The Pan To A High Heat And Deglaze With Cider. Pour The Stock Into The Oven Tray And Then Pour That Into The Gravy. Reduce For 10 Minutes And Then Strain. Keep The Gravy Warm Until Serving, Reducing Further If Necessary. 9. Slice Up The Porchetta, Plate Up With All The Trimmings And Smother With An Amazing Cider Gravy.". This clip is part of trending posts about Who Is Forrest Li Note.
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Fancy A Next Level Weekend Roast? 😋 Succulent Slow Cooked Porchetta Flavoured With Our Amazing Blossom Honey And Blackberry & Sage Apple Cider Vinegar. Ingredients: The Scottish Bee Company Blossom Honey The Scottish Bee Company Blackberry & Sage Apple Cider Vinegar 2.5Kg Pork Loin With The Belly Attached And Skin On Butcher String Fennel Seeds Peppercorns Sage 5 Garlic Cloves Oil Carrots 1 Bramley Apple 3 Shallots 2 Bay Leaves 200Ml Cider 1 Litre Chicken Stock Method: 1. The Day Before Serving, Prep The Pork, Or You Could Ask The Butcher To Do This. 2. Place The Pork Flat On A Large Chopping Board (Skin Side Down) And Then Butterfly The Loin Outwards. Score The Inside Of The Pork Belly. Turn Over And Score The Skin. Roll The Pork Up From The Loin End To See How Much Skin Overlaps When Rolled And Remove The Excess (You Can Make Crackling With This). 3. Toast 2 Tsp Fennel Seeds And Peppercorns In A Pan For 5 Minutes. Grind Them In A Pestle & Mortar Before Adding Salt, 10 Chopped Sage Leaves, 3 Chopped Garlic Cloves, Apple Cider Vinegar, Oil And 1 Tbsp Honey. Mix Well. 4. Smother The Inside Of The Pork With The Mix, Roll The Pork From The Loin End, Poke A Skewer Through The Overlap To Keep Secure, Tie The Pork Up Tightly. Remove The Skewer, Dry The Skin With Paper Towel And Then Season Generously With Salt. Leave Uncovered In The Fridge Overnight. 5. On The Day, Remove The Pork From The Fridge And Preheat Oven To 160˚C. 6. Add Chopped Carrots, Shallots And Apple To A Large Oven Tray With 2 Garlic Cloves And 2 Bay Leaves. Place A Rack Over The Top And Add The Pork. Rub Oil And Salt Into The Pork Skin And Then Roast In The Oven For 4 Hours. Add 200Ml Water After 1 Hour. After 4 Hours, Turn The Heat To 200˚C For 30 Minutes. 7. Remove The Pork From The Tray, Rest For 45 Minutes. 8. Add The Veg From The Tray To A Large Saucepan, Bring The Pan To A High Heat And Deglaze With Cider. Pour The Stock Into The Oven Tray And Then Pour That Into The Gravy. Reduce For 10 Minutes And Then Strain. Keep The Gravy Warm Until Serving, Reducing Further If Necessary. 9. Slice Up The Porchetta, Plate Up With All The Trimmings And Smother With An Amazing Cider Gravy.
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The MP3 audio quality for Fancy A Next Level Weekend Roast? 😋 Succulent Slow Cooked Porchetta Flavoured With Our Amazing Blossom Honey And Blackberry & Sage Apple Cider Vinegar. Ingredients: The Scottish Bee Company Blossom Honey The Scottish Bee Company Blackberry & Sage Apple Cider Vinegar 2.5Kg Pork Loin With The Belly Attached And Skin On Butcher String Fennel Seeds Peppercorns Sage 5 Garlic Cloves Oil Carrots 1 Bramley Apple 3 Shallots 2 Bay Leaves 200Ml Cider 1 Litre Chicken Stock Method: 1. The Day Before Serving, Prep The Pork, Or You Could Ask The Butcher To Do This. 2. Place The Pork Flat On A Large Chopping Board (Skin Side Down) And Then Butterfly The Loin Outwards. Score The Inside Of The Pork Belly. Turn Over And Score The Skin. Roll The Pork Up From The Loin End To See How Much Skin Overlaps When Rolled And Remove The Excess (You Can Make Crackling With This). 3. Toast 2 Tsp Fennel Seeds And Peppercorns In A Pan For 5 Minutes. Grind Them In A Pestle & Mortar Before Adding Salt, 10 Chopped Sage Leaves, 3 Chopped Garlic Cloves, Apple Cider Vinegar, Oil And 1 Tbsp Honey. Mix Well. 4. Smother The Inside Of The Pork With The Mix, Roll The Pork From The Loin End, Poke A Skewer Through The Overlap To Keep Secure, Tie The Pork Up Tightly. Remove The Skewer, Dry The Skin With Paper Towel And Then Season Generously With Salt. Leave Uncovered In The Fridge Overnight. 5. On The Day, Remove The Pork From The Fridge And Preheat Oven To 160˚C. 6. Add Chopped Carrots, Shallots And Apple To A Large Oven Tray With 2 Garlic Cloves And 2 Bay Leaves. Place A Rack Over The Top And Add The Pork. Rub Oil And Salt Into The Pork Skin And Then Roast In The Oven For 4 Hours. Add 200Ml Water After 1 Hour. After 4 Hours, Turn The Heat To 200˚C For 30 Minutes. 7. Remove The Pork From The Tray, Rest For 45 Minutes. 8. Add The Veg From The Tray To A Large Saucepan, Bring The Pan To A High Heat And Deglaze With Cider. Pour The Stock Into The Oven Tray And Then Pour That Into The Gravy. Reduce For 10 Minutes And Then Strain. Keep The Gravy Warm Until Serving, Reducing Further If Necessary. 9. Slice Up The Porchetta, Plate Up With All The Trimmings And Smother With An Amazing Cider Gravy. is crystal clear. Works perfectly on my iPhone!
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