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damn this video has it all the history, the science of how it works, an easy how-to, and the beautiful payoff at the end 🤤 very nice video!

Wow..This was awesome..Thanks for sharing!!!

my favorite, top 1 beside lechon kawali we pressure cook it and let it dry in the fridge with salt and bayleaf powder. We deep fry what we need the next day and freeze the unfried ones for easy crispy pata next time :3

New subscriber here. I love your videos. More subscribers to come.

Omg omg omg! I love birria tacos ❤ Thanks for the video.

Omg the egg looks so good!

He says Kroger like he's from the middle of the country but he lives in Silicon Valley...🤔

That tender pork looks to die for! Btw, is there any use for the leftover pork boiling liquid?

question, you say to put it in the fridge uncovered, but show putting it into the fridge covered. does it make a difference? i would imagine covering it as shown would keep moisture on the surface. great video though! cant wait to try this recipe some time!

your intro always makes me smile :)

I really like the background stories you provide!

Excuse my language but holy shit you cooked that to perfection. Sawsawan looks great and I bet the acidity really helped balance out the richness from the meat. The color of the dish is a beautiful dark brown that’s consistent throughout. Personally I’d have the egg a little more runnier in the middle so that the yolk is another “dipping sauce” you can have where the thickness of the yolk really helps the flavor shine with some of the sawsawan added. Also I recommend having a bottle of Mang Tomas. It’s a brown sauce made specifically towards pork dishes like lechon and crispy pata. It’s a sweet sauce but mixing it with the sawsawan elevates it to a more sweet and super savory experience. Great stuff and my friend recommended me your channel. Ang galing 😃👍

Wow! The crisp 🤌

Great video! This dish reminds me of Crispy Pork Knuckles at Chinese Restaurants.

So good ☝️🙏

Amazing video young man!!! I wish my grandson could cook as well as you do.

Looks good!

Sooooo delicious!

Ohhh a dish from my country, all the spices used here is very aromatic which is what i love about indonesian cuisine. And the ikan pesmol looks basically the same besides the fish used but hey processing and using milkfish would rather be hard as they contain a lot of small bones. A great video as always

looks soo delicious! ive always wanted to try cooking a whole fish like this!

I love all the aromatics involved in this dish 👍

Hey would it still be okay to use a stone slab instead of those steel sheets you had for the top and bottom?

That looks absolutely delicious! 👍

Lovely dish, and the fish looks perfectly cooked!

Cool Indonesian food!

Great video! I really appreciate the grocery shopping tips!

It not only looks delicious but also very healthy!

Ikan Pesmol looks super delicious! I really appreciate the synopsis on the culture. Thanks!

pompano is my favorite fish!! awesome to know you make this with it. Awesome video as always!!

it looks so awesome!! can't wait to try it for breakfast

Love this. I was thinking of doing something similar, only with more firebricks for the cook surface and an old weber kettle dome with the handle and plastic pulled off as the top. The idea of a regular grill or or even a sheet of steel as a flat top next to it sounds great though! This why you have the RUclips videos! You're playing 4D Chess and the rest of us are playing Checkers.

add some nutella and bananas and you get a crepe for dessert

Love the video. Great job on building the oven it does it's job well. Pizza looks great as well!

Great video. I have a challenge for you. I'd love to see you try to make Injera (a wonderful Ethiopian sourdough bread) at home.

Fun video. As a suggestion, I saw your pizza oven last from last week's video and would love to see your take on a Calzone!

good morning sir, the hopper looks really nice and it looks like it's a nice breakfast option

Oh wow, happy you liked these! I usually have trouble finding some ingredients/tools for recipes from other countries I want to try out, it’s interesting to see you having the same issue but for ingredients commonly available in Sri Lanka 😅 Nicely done on the whole effort though, you’ve got the soft middle and crispy exterior down nicely and the techniques look great too!

Looks wholesome, familiar, and yet different. I love it! Thank you Mr. Chicken for another cool food!

looks delicious! would definitely like to try it out some time!

well dang sir, that looks rather cool but do be careful on the steel plate, high heat on steel may cause rusting and well rust on pizzas isn't exactly healthy

doggy!!

Pizza oven looks well jenky? Check. Pizza oven cost a quarter the price of store bought one? Check. Pizza oven cooks awesome pizza? Check. Fuck aesthetics, respect economics, all hail the Italian restaurant quality pizza in your back yard. 😛

You nailed it. This kind of resourcefulness is the key out of the modern world's crippling obsession with the latest, newest, shiniest stuff. I love how you leaned in to the modularity of the design to make it a literal transformer to accomplish infinite outdoor cooking configurations. Wishing you much success with your channel!!

That’s some fire looking pizza. Reminds me of my favorite pizza joint in Lodi called Guantonio’s. Great work chef 🫡

Great idea... The ancient "Russian Oven" or Russian Stove is similar. Yes, they have a larger dome overhead, but there is no chimney. The air goes in the front and comes out the front and up a chimney which is at the front. This is necessary because the oven is inside the home. Of course, not needed for outside. After a 20 minute burn, they simply move the coals around to make room for the food that will be placed inside. Yea, the fire has to be at the same level with the food. No way a fire can be made "below" a pizza.

That is one of the issues with Neapolitan style. A lot of variables. Flour type, dough process, quality toppings, ability to stretch and form the dough, launching, rotating. Apart from your burnt cornice, it looks pretty good. Burnt cornice is going to be caused by having the pizza too close to the flame. A dome helps with this issue as where you launch the pizza the flames are way up the top and further away from the pizza. Same happens with those smaller/cheaper ovens (Ooni etc). Great cheap ways to get started, but not very forgiving when charring the cornice. End result wasn't that bad. Would be good to see with dough done properly (your cornice looks great inside, but your forming was pretty sloppy :-) ) and someone who is a master with pizza making to help/do it. I reckon you could get pretty damn close to proper dome cooked if you just push the wood more to the side, and use a proper turning peel.

very well done video!!

just buy a Thermal stone cook the pizza better than using a steel plate and affordable

Great video! Loved the step-by-step instructions on building a pizza oven. Can't wait to try this out. Thanks for sharing!

Skooooo!!!