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Super helpful

The chinese have been doing this forever 😂

Great vid. Good explanation, good pace. Good job.

Love that you're posting more, freaking great videos and tips, thank you for sharing your ideas with us on RUclips, cheers from Melbourne Australia 🇦🇺

Iiiiinteresting. Even without giving it a shot this method seems to make a lot of sense. Still seems pretty simple, too.Will have to give this a shot.

Learn Knife Confidence in 4 Simple Steps - bengoshawk-site.thinkific.com/courses/the-4-step-process-for-incredible-knife-skills

I was going to do this but they already scored the meat for me at the shop/butcher 😔

2nd and 5th trick are easy to use.

i cringe when i see you put it straight in aluminum foil. it leaches poisonous aluminum in your food

Thinking of using a slow cooker instead of the stock in the oven?

EWhat about brandy or whisky as a substitute for vodka?

Instead of boiling try sous vide. You don't lose lot of flavors.

Wrong.

Gotta try this, will it work in an air fryer ?

Rinse rice 3 times? More like 16 times 😂😂😂😂😂😂😂. You overcooked it too 😅😅😅😅😅

Is it safe to dry brine the pork even after its been brought up to temp from the original boiling of the skin?

Can I replace the pecans with pretzels? I’m allergic😂

Definitely will try. I love roast pork belly. Thanks

Amazing video Ben! You deserve so much more visibility. Top content and stellar editing quality. I'm amazed and happy I can really replicate this recipe at home so easily...

Awesome , u gave me some ideas :)

Brilliant - thanks!

Rick Stein says you want the fire from the garlic to come through and he's a brilliant chef, and this contradicts your statement of wanting a weakened flavour of garlic in the finished sauce. I know who I trust.

Tomatoes should not be in the refrigerator. It renders them flavorless.

great vvideo

Ewww what the😂

Just made this today, 11/11/24. Mistakenly scored the fat but not deeply. With the toothpick holes, scores, vodka and salt the result is perfect. Prior to poking, scoring and salting it, the pork sat uncovered in the fridge for about 24 hrs. Only at cooking time did I follow the steps here, but I didn't let the pork rest again--it went into the oven. I would caution using any more salt that what is called for. For whatever reason the salt really penetrates--and again, my pork didn't sit with salt pre cooking--requiring no extra salt at first bite. I think I'll add BBQ sauce to the cut up cubes of the belly and let it them now cook for 2 hours at a low temp. Definitely don't skip the vodka: he's right that it leads to the right kind of crackle!

Heck yeah, this looks amazing. Never thought about simmering the whole thing instead of roasting it. I gave up on trying to get good crackling on my porchetta a while ago, but this may force me to try again. Great video, Ben!

You do very good videos

Looks sensational Chef

I'll make this for Thanksgiving instead of Turkey!

I just watch a couple do basically the same thing except they sous vide the pork belly first then they poked the holes and dry brined it before placing it in the oven to heat up and crackle. I wonder which is more tender. I will have to try both.

I put a tonne of work into this video, let me know what you think! (Also, check out my online knife skills course) bengoshawk-site.thinkific.com/courses/the-4-step-process-for-incredible-knife-skills

How many avocado's?

Do you have to strain it

Wow excellent video 👍 37❤ I'm full watching ❤ thank you so much for wonderful sharing dear friend 🥰✅🤝💯💖✨✨ stay connected dear ❤️🥰

New subscriber here! Your videos are very informative and high quality.

do you have a suggestion if I do not wanz to use alkohol? thx

The Vodka changes exactly NOTHING. I tested 2 bellys side by side. ZERO effect of Vodka

Perfecto!

Incredible! Thank you for this detailed video

Your commentary style sounds like Gordon ramsay. 🔥

ruclips.net/video/vSsIF8I9N2Q/видео.html

WRONG BAD

Thanks!

They all look absolutely amazing. Can’t wait to makes these 😋 Thank you so much

2:51 500g belly pork, rub all over skin and meat with 6g salt, 3:15 then rub with 10-20 ml vodka, cover and put it in fridge at least 12 hr. 4:50 oven temp, 5:56 250 C cracking the skin and rest for at least 20 min.

Excellent video.

Why is it not called Mayoli?

No longer can get pork belly with the skin in California 😢

Very useful. Thanks.