Christmas Prep with Chrissie: Pork Crackle and Best Desserts

Let's start with the pork because it's a really, it's, it is truly a quick fix.

Okay.

And you'll like that because that's the name of the podcast.

I don't know about you, but crackling is my favorite thing about Christmas, apart from so many prawns-

Yep

... y- you, you nearly growing whiskers and 17 legs.

[laughs]

But there's never enough pork crackling.

Have you noticed? It's always so feeble.

It's feeble.

It's true, but it's feeble for a reason, Chrissy, because it's really, really hard to digest.

Like, the body's saying, "What's going on here? Are we eating humans now?"

According to you.

[laughs]

I've got absolutely no problem with it.

But growing up I was always like, "Oh yes, let's get to the crackling." And it was just this sad little bit because the people make the mistake of only cooking the crackling that comes on the piece of pork.

And look, we'll eat the pork, sure.

Yeah.

But we really want the crackling.

[laughs]

So here is my tip.

Wherever your butcher is, and we all have a butcher, you go to them couple of weeks before Christmas-

Mm-hmm

... and you say to them, "Hey John," [laughs] which is my guy's name, "when you are trimming off all of the c- the, the skin of all these skinless pizza, pieces of pork-

Yeah

Let's start with the pork because it's a really, it's, it is truly a quick fix.

Okay.

And you'll like that because that's the name of the podcast.

I don't know about you, but crackling is my favorite thing about Christmas, apart from so many prawns-

Yep

... y- you, you nearly growing whiskers and 17 legs.

[laughs]

But there's never enough pork crackling.

Have you noticed? It's always so feeble.

It's feeble.

It's true, but it's feeble for a reason, Chrissy, because it's really, really hard to digest.

Like, the body's saying, "What's going on here? Are we eating humans now?"

According to you.

[laughs]

I've got absolutely no problem with it.

But growing up I was always like, "Oh yes, let's get to the crackling." And it was just this sad little bit because the people make the mistake of only cooking the crackling that comes on the piece of pork.

And look, we'll eat the pork, sure.

Yeah.

But we really want the crackling.

[laughs]

So here is my tip.

Wherever your butcher is, and we all have a butcher, you go to them couple of weeks before Christmas-

Mm-hmm

... and you say to them, "Hey John," [laughs] which is my guy's name, "when you are trimming off all of the c- the, the skin of all these skinless pizza, pieces of pork-

Yeah