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Meat will always be the most expensive thing on your plate but get your head around a few cheap cuts and you'll definitely be able to impress for less.
肉永远是盘子里最昂贵的，但是你可以考虑一下便宜的肉，这样你就能少花点钱。
Perfect for my piri piri pork.
猪肉再合适不过。
This is where we start guys a beautiful pork belly, absolutely brilliant gorgeous flavour,
这就是我们的原料。朋友们，漂亮的五花肉，带给你无与伦比的口味，
so this is a really good value cut to use, really simple to make it gorgeous but you've got to know how.
这可是很好的材料呢，制作起来真的很简单，但你必须知道怎么处理它。
First up a bit of scoring.
首先是刻痕。
This is your route to lovely crackling, with a sharp knife just go through the fat but not the meat.
用锋利的刀尖在这上面划过脂肪，不要划到肉。
And to max up the crunch and flavour go in a criss-cross fashion to guarantee the joint bastes as it roasts.
为了最大限度地增加口感和风味，可以在上面交错的划上口子保证烘烤时能完全入味。
Now let's talk about flavour, I'm gonna use a herb which I'm quite passionate about; bay leaves.
现在我们来说味道，我要用到月桂叶，这是我非常喜欢的草药。
To turn it into an oil, rip out the woody stems, add a pinch of salt then pound those leaves.
把茎拔掉捻成油，加一小撮盐，把叶子捣烂。
And muddle in a tablespoon of olive oil and sloosh it about.
然后加入一汤匙橄榄油，搅拌均匀。
Piri piri, it's all about those different layers of heat so this spice story un-folds with a teaspoon of smoked paprika.
这是产自南非的一种野生辣椒，热量不同，所以香料的关键是一茶匙烟熏辣椒粉。
You know already that this dish is going to have attitude.
你已经知道这道菜的关键步骤了。
So let's get those spices and just rub it into all those cracks and crannies.
所以让我们把这些香料揉进肉缝里。
Give it a really good massage, get the flavour rocking right into it.
给它好好按摩一下，让它更好入味。
Look at these hands, look at that okay.
看看我的手，看看。
And there is not a part of that pork that hasn't been kissed and touched with that beautiful bay oil and smoked paprika.
每一部分猪肉都浸上了漂亮的月桂叶油和熏红辣椒。
And still with those saucy hands go in with a couple of deseeded red chillies.
这还不够，还得几个干红辣椒，
Along with two chopped red onions, a sweet potato and four cloves of garlic.
两个切碎的红洋葱，一个甘薯和四瓣大蒜。
Give the veg a good muddle up in that oil and sit the joint on top.
把蔬菜放进油里，然后把肉放在上面。
So we're gonna now cook this beautiful pork in a hot oven.
现在我们要把这只漂亮的猪肉放进烤箱。
So we're gonna go in at 200 degrees celsius which is about 400 fahrenheit for 45 minutes.
将温度调至200摄氏度，也就是大约400华氏度，时间为45分钟。
This is what it looks like when it comes out the oven, you can see the crackling is starting to sort of get funky now.
这是烤完之后的样子，你可以看到上面的口子变的有些奇怪。
Which is good, we like that and now we're gonna start making and building that piri piri sauce.
很不错，喜欢，现在我们要开始制酱。
We've got all these lovely gnarly bits here.
这里有很多小块。
That's all the gorgeous sweetness coming out of the onions and sweet potato, right, that's gonna go into your beautiful sauce.
它们可是从洋葱和甘薯中提炼出来的美妙的甜味，酱汁里面加的就是这。
It's going to be like the most amazing sort of stock cube.
这些浓汤绝对会给你意想不到的效果。
Add a tablespoon of red wine vinegar, a jar of possata and a splash of water.
加入一汤匙红酒醋，一罐possata和一点水。
All that lovely goodness from the pork, that's all gonna go into that sauce.
酱汁将融入猪肉所有的味道。
Then it's time to move attention from the crackling to the meat.
然后是时候把注意力转移到肉上了。
Back into the oven it goes, this time low and slow for about 90 minutes until the joint is meltingly tender.
再次回到烤箱，这一次要时间久一些，大约90分钟，直至全部融化。
20 minutes before the end crank up the flavour with a final hit of rosemary, give it some heat, then give it some love.
在结束前20分钟用迷迭香调好味，加热一下，让它感受我我们的爱。
That's what we're after, see how this meat if I pull it just falls away from the bone.
这就是制作的过程，看看如果把肉从骨头上拉下来会怎样。
So invest in those cheaper cuts, give them a bit of TLC and I promise they won't let you down.
所以买便宜点的肉，好好制作一下，我保证不会让你失望。
Serve with rice and a chopped salad and it's very very tasty.
配米饭和切碎的沙拉，味道非常非常好。
