I'm American but I've always wanted to try to make my own pork pie. Thank you for showing the traditional, no short cuts recipe. I can't wait to try!

The best demonstration I've seen to date. Thankyou

Excellent! Very clear and extremely helpful demonstration....

Excellent video! Thank you

Thanks, Hawkeye. I always make my jelly in advance and it's reassuring to see it set properly. I usually prepare my filling while the trotters are simmering, but then I leave them both in the fridge overnight and do the pastry and baking the next day. Yes, the jelly melts very easily with gentle warming. If I have a surplus of jelly, I freeze it and use it when I bake the next batch. It certainly keeps in the freezer for 3 months.
Incidentally, I made a mistake in my video: you should add the lemon juice to the stock before starting to bring it to the boil. Adding it at the end of the process makes the jelly a bit too sharp.
Also, I no longer add oyster sauce to the filling, but that's a matter of taste.

very well done, thank you

👍👍👍👍👍

3:11 Bless You! :)

Thank you for taking the time to make the video.  Where did you get the tins?

You give awesome instructions! You should make more videos :)

Watched Mary Berry and Paul Hollywood before this.  This is ten times better!

Thanks for the tutorial, your pies look great! Is there something I can use instead of back fat? My choices are... omit it altogether, add in some extra bacon fat, chop the fat off some pancetta cubes, or dice up some fat from a pork shoulder joint? Im worried any of these will just render out and I'll end up with a soggy pie

Hi Richard, firstly thank you for the great video, I would bet that your pies taste great.

OK, on to my question:
For the Pork Trotter Jelly, I’m presuming that once it has set it can be easily turned back into a liquid by heating it up gently, is this correct?
If I make some Jelly prior to making pies, how would I store it and how long can it be stored for?

printable recipe, please ??

oyster sauce??

Very good film, great instructions. Could you tell me where you got your tins. Thanks.

ricrd do you have a recipe for English chpalada breakfast links

Chunks of meat are wrong you needs some bleed of juices between the filling to affect the overall taste a finer grind achieves this it also dispurses the seasonings mre evenly

Not the best lesson on how to make a pork pie