Pork Belly with Celery Root Puree - Crispy Pork Belly Recipe
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- Опубликовано: 13 сен 2024
- Learn how to make Pork Belly with Celery Root Puree! Visit foodwishes.blog... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Crispy Pork Belly recipe!
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Check out the recipe: www.allrecipes.com/Recipe/240136/Crispy-Pork-Belly/
Chef J, I am DYING to know if there's an official name for this slow bake parchment paper technique, and more importantly, if I might be able to employ a similar technique for say, chicken breast or other protein. I know its essentially accomplishing the same task as a sous vide, but I have serious reservations about that method (and not to mention financial limitations), so I figured I might consult an authoritative opinion. Thanks!
Hey CJ, I am curious. I just finished the roasting and chilling procedures, and I ended up with quite a lot more "Jello" than you did. I was able to separate and save all of the fat (which turned orange from the paprika), but is there any use for this gelatinous liquid? Could I make a sauce out of it, or did you discard it?
Edit:
Well, I went ahead and cooked up the first portion without the "Jello." I tried to follow your notes to the letter, and I served it with some roasted asparagus. I really liked the merely root purée; never tried it before. Thank you for a fun and delicious recipe.
i.imgur.com/Q3jY791.jpg
Has it really been 7 YEARS since I last saw this video and subscribed?!!? Wow
I was looking for more pork belly recipes and came across this video. Chef John, you’re like an old friend. Mahalo for keeping your channel going
Anyone else love how he says "fressshhh-ly ground black pepper"
always!
Amina
No
@@chriskozub8012 û
Literally the only reason we watch
You are in possession of my favourite voice on the internet, potentialy the world. wonderfully entertaining videos
I’ve seen so many crispy pork belly presentations being from Vegas, where pork belly is a mainstay in fancy restaurants, but this is probably the most beautiful!
I have treated guests with this dish several times and still can’t get enough!
Crushed fennel seeds rubbed in the fat side adds a wonderful flabour and blends with the celeriac well.
also, eating this once in a blue moon isn't going to kill you. why is everyone so paranoid about fat? you are all seriously freaky with your obsessions, ok? you should be a lot more worried about all the processed carbs in our diet, that's what actually makes you fat, not a piece of bacon every once in a while.
So long as the bacon is naturally cured and isn't riddled with nitrates and other preservatives.
The fear of carbs is just as unwarranted as the fear of fat.
raizumichin we really shouldn't be eating so much refined starch and sugar. wholegrain is OK.
guguigugu Why? You have to base claims like these on more than simple intuition.
Min huang you will find multiple scientific arguments linking high consumption of sugar and simple starches (such as those in white bread) to obesity, diabetes and increased risk of other diseases, includind dental problems. american diet is absolutely *loaded* with sugar. it's virtually impossible to find a product that doesn't contain some.
I'm generally not a fan of fatty foods, but just because of the greasy slimy texture that usually comes with it.
But trust me people, pork belly when done right (like it is done here) is super crispy and doesn't resemble the usual fatty texture at all.
Sure it might not be the healthiest thing in the world, but it's nice to indulge every now and again. And the taste is definitely worth it.
Don't try to hide it, you dig that pig!
A man after my heart. That can cook...... Too. Pork belly is awesome and I will cook it your way and freeze it before browning so I can have it at any time.
i made this today and it was the best pork belly ive ever eaten
Wow what a recipe.
And you can freeze the rest for later.
Holy trinity of food, comedy and artistry right here.
This is the BEST instruction video!!! I have made it following these directions to a T, and the pork belly melted in my mouth!! This is my "go-to" every time!! You Rock Food Wishes!!!
I made this. It is an awesome recipe! I’ve tried making crispy pork belly twice now and failed miserably. This recipe was easy for me to prepare and tastes amazing. Thank you.
celery puree is amazing, i make it all the time
Thumbs up. Without a doubt, the best treatment of crispy pork-belley I've seen on RUclips. I want this to become my go-to appetizer for light dinners. You have convinced me to seek out celery root -- not always easy to find.
I realize after seeing 5 or 6 of the FoodWishes videos, I have liked every one of them. So I subscribed.
Well said
I don't think it's too fatty or disgusting. In chinese cuisine we like to eat pork belly and it actually tastes really good if done right. You obviously shouldn't eat it everyday but in moderation it's okay :)
I could almost taste it! this looks so yummy
I love fried pork - they go so well with rice very well!
The word you’re looking for is *EFFING!* As in “That looks effing amazing!”
I'm so glad I discovered this channel
I think I have been waiting my whole life for this video. Thanks chef John!
Dear Chef John,
You are amazing! A true inspiration. I have been a follower of your work for several years and in my opinion one of the best food channels on youtube. So much about the food, and not about the chef. We food lovers don't care about the story of the chef. We want to see the food being prepared and made.
Love the way you say ' freeeshly ground black pepper'
I fixed this overnight. I paired a little sample with some russet potato drizzled with extra virgin olive oil, pork belly renderings, celery salt, cayenne, and balsalmic vinegar along with a little salad. Delicious and all very easy to do. I’ll share the majority of it with the celery root purée tomorrow with my sister.
even if i don't plan on making the dish, i just love watching your videos and hearing you talk about the dish with the passion you always have for it. and this does look yummy. i should give it a try sometime
Just watched Coq Au Vin and this Pork Belly with Celery Root Puree....I am drooling!
I absolutely love this recipe, and the results. The only change I have made is adding some pan roasted fennel seeds. Absolutely delicious. Thanks for all your recipes.
This recipe is perfectly amazing- only improved by de-glazing the pan with a little white wine afterwards, stirring in a bit of butter and put it on the plate under the celeriac. YUM!
It's supposed to be fatty meat guys. Some people call it three layered cause you get a layer of skin, fat then meat. Trust me Asians like the fat. Without it the meat becomes dry and not as appealing. You can remove the fat but most Asians prefer a little fat on it.
no fat no flavour
exactly haha ;)
***** Try a slow-roasted duck, done properly the fat will render out and provide a far less greasy meat.
I agree. No fat, no flavor is true. I can't imagine a fried chicken without the skin and fat. Tastes awful and is dry!
do u speak for all asian peoplez?
Looks fantastic. I'm going try this version. I'll use the slow cooker though. Cheaper than running an oven for 5 hrs plus no noise!
That celery root puree swipe was perfect.
i love the way he says "freshly ground black pepper"
"slow and low, that is the temp" when i build my dream kitchen, i'm going to have a bunch of chef John quotes all around. haha
Omgness delish! It looks awesome! To those complaining about the baking time: really if it isn't doable find alternatives, use this as inspiration, or don't do anything. Why to be negative?! Food Wishes thanks so much for sharing I can't wait for the rest of the recipe for this dish! :)
Finally someone understands that being negative in the comments won't bring anything to the conversation. Lots of dishes need a long cooking time, i really don't see how that would be a big deal unless it's super hot where you live... In any case great job chef John!
Sebastien Bouliane ikr, it's not like you have to watch it for 6 hours.
Interesting, no cayenne pepper in this recipe.
Why does it need heat/spice?
Chef John normally uses at least a pinch of cayenne pepper in every of his dishes.
Fellix, the celeriac had CAYENNE.
Keith Bremner he didn't do his usual shake of cayenne.
*chef john kicks down the door with a bag of cayenne* BITCH YOU THOUGHT
I made this two days ago, sans the paprika, because hey, I don't have any.
After roasting & putting in fridge overnight, I cut off a little to fry up & check the taste. It was GOOOOD, but a little salty (MY fault, as I really packed the kosher salt on). It wasn't too salty to eat, but rather extra-salty. I wondered if brown sugar would help take the edge off.
I heated up a little more of the fat & just threw some brown sugar in the pan. Added three small pieces & fried it up.
Words have yet to be created to describe how fantastically over the top delicious it was.
I cooked up the remaining pork the same way & served it with runny-yolk fried eggs.
Sweet Jesus. I'm sorry for being lengthy, and don't know if anyone will ever read this, but I had to share in the hopes someone else will try it. It was beyond food-porn. 😋
I'm sure that is good, I like to sprinkle brown sugar on my bacon when I'm frying it up, I wait until it's just starting to brown so it doesn't overcook the sugar. It gives it an amazing taste and crispy texture. I will definitely try this recipe and your idea with brown sugar. Thanks for passing that along!
One of the top 3 greatest cooking channels. This looks delicious!
So the cayenne is in the celery root puree right? This seems like blasphemy to see a Food Wishes video without cayenne.
Everything on that plate is/was awesome
AH Chef John, I believe I have said this before, but I will say it again:
I love your work.
I’ve made this pork belly a few times now. It is super good and we enjoy it when we are eating low carb.
no need to portion that, I'll eat the whole thing haha!
same, theres an amazing store that sells this in China Town about 60 miles from me and I'll drive there a couple times a year just to have their crispy pork belly and peking duck. I've been known to buy entire slabs and eat the whole thing by myself. I took my mom once and she didnt want to have any so i ended up eating over a pound of the stuff just on the drive back home.
My dad use to make Chilca bread, made with pork fat, fried crispy, than added to peppered Italian bread dough. I'm sure you've had it chef, so yummy! That would make a good video, who wouldn't love that. Thanks.
love it, every time his accent sounds like he is ending every sentence with a question.
Its what keeps me coming back, that and I love this man
Lol. Its true
this recipe seems clean and much easier than many other recipes, would definitely try!
Made this recipe and it turned out amazing! Celery root was expensive so I just did mashed potatoes. This pork belly is super rich and decadent, so it's good to eat the smaller cut pieces. But it's so good I kept going back for seconds, and thirds. If you never had pork belly try this recipe first. The fat just melts in your mouth, and the meatier portion tastes like fall apart tender pulled pork.
Bonus points for not using the word "unctuous" like every other food personality on the planet.
I have not been this excited for a Foodwishes video in a while! Keep this kind of recipe coming!
OMG i've been craving pork belly ever since I tried it at this korean restaurant I used to work at. Thanks for the vid Chef John!
Your prettiest dish yes chef
Thank you @chefjohn!!! Weekend menu ideas!! I love your humor! Makes my day!
In Peru we called chicharrón de chancho. We serve it with humillas, similar to The Mexican tamales. Delicious 👍👍👍
Love your recipes, chef John. One thing, though. 'Acrossed' is not a word.
chef john with uncharacteristically thoughtful plating!!
Tried this last night, really AMAZING!!!
Anybody else catch that Beastie Boys reference?
"Slow and low, that is the tempo." 😂
First vid I ever watched from food wishes.
Ok... So, I’m just going to say. WOW!
My favorite chef.
Brilliant techniques. Smart cooking! I'm wondering if I ever met Chef John when he was at the CCA.
Korean style would be bossom search it... But I'm intrigued with the celery root purée!!! I must try this
I love you Chef John!
love it. have my pork belly thawing. thanks for the great video.
That “looks” pretty amazing, Chef! Brutal, to make us so hungry! Thanx for another gr8!
We eat this meat for Christmas dinner every other year in Norway, and I can tell you: It's so good! Don't let the time it takes to make it scare you, it's worth it.
Traditional Norwegian side dishes would be:
- Sauerkraut
- Braised red cabbage
- Potatoes(mashed if you'd like)
- Gravy
- Peas. brussel sprouts, carrots, cabbage, cauliflower, broccoli(all boiled)
Also I recommend adding salted chips on the side.
Correction, I'm not sure if the meat in this video is the exact same part of the pig as we use. We use the part that's on the ribs I think. The outcome looked very similar though, and I'm sure it wouldn't make to much of a difference besides the flavours that the ribs give the meat while cooking or somehting like that. I'm no cook, so idk.
Could you try to make a Norwegian cuisine? It would be so awesome to finally watch you make something from my country!
You make it look so easy and so yum yum
That looks better than the pork belly I had in London the other week, dribbling on my keyboard here John!
My Virgin Kitchen
Wow, look Who is here
I'm trying this today, I jus put it in the oven, I hope it turns out like yours....
"totally jelly for your belly" Lol!
So sad this hasn't hit 1 million views after all these years. Fucking delicious..
I SO want to try this. Im adding it to my cooking bucket list
Creeping up on a million views already on this one, Chef John. 😊
made this today was epic . thanks chef
my english teacher(im norwegian) would love the way you speak, usually get bad grades because mye pronunciation is always a flat tone.
What I love about your recipes, is even if there are quite a few stages to work through the tone in your voice is saying "that's right, we're almost done". I love Ramsey's approach to, but his tone says "come on, just 3 rounds more and we can take this sucker". Fun, but I think I like yours the best.
Yumm! My family and I are asian and My mom makes this for our parties and the "fatty" part usually comes out really Crunchy and crispy and it's really Good! And the crispy fat part is the only part I usually eat because I love crispy and crunchy food :)
My mouth is so watering right now
One of the things I like doing with a nice cut of pork belly like that is cutting at a 45 degree bias to really show off the layers of meat and fat. rectangles are nice but a sharp 45 degree angle really shows off the beauty of this style of pork.
This seems to be a remake of the original Chinese siu yuk, but nice recipe Chef John!
Chef john is the real teflon don
Whenever we went to Korean bbq I was always avoiding the pork belly but once I tried it I realized it was sooooooo freakin good! Eating this every now nd then won't be bad. Looks so delicious!
2:12 - I never thought I'd hear a Beastie Boys reference out of you. Love it.
amazing! chef john i follow all of your recipes simply because they are the best
Marco pierre white> food wishes (but just by a little bit).
great job on the pork belly, can't wait for the celery root puree
Slow and low and and root down! Gotta love them beastie boys and ya gotta love chef john.
Personally, I prefer the traditional recipe. But for someone who's too lazy to go search for ingredients and terrible at cooking like me. This is an amazing technique :D
Pork belly is really good with pickled vegetables as well we use long hots or some kind of fruit like a peach puree
Yay atkins friendly recipe I'm going to swap the celery root with turnips though cause I can't find celery root in the uk hope it tastes as good 😋🍴
You are the absolute man john! love your vids
I love all your videos
Thank you for this recipe Chef John. We tried it a different way last time and didn't care for the results but will be preparing another pork belly this weekend with your technique. We Know it will turn out perfect. The only difference is we'll be brushing on 5 spice and letting it rest for 24 hours in the frig beforehand. Anyway... if you have time, could you suggest methods for cooking the rind once it's removed.
No one got that..."slow and low that is the tempo". Beastie reference, nice.
Woah, no cayenne pepper? If there is one thing I've learned from watching hundreds of videos from you (no, It wasn't cooking, I still suck at It), is that everything gets better with cayenne pepper on It.
I made this for my family, exactly the way he instructs and let me tell you....they gobbled it up and now request this dish at least once a week. But it's not an easy to find meat where I live, plus, it's not very healthy, so I have to space it out,Lol I'll put it on the menu, twice a month. The most tender,rich piece of meat I've had so far (even my Prime Rib isn't this rich!And I use Chef John's recipe for that as well)
It's actually very healthy. Ditch the carbs, get with the science.
We're making this today, 3 more hours to go...can't wait!
My favorite food!
Damn you Chef John. Your an amazing cook and I just can't stop trying every recipe of yours that I watch. They all come out great. Thank You.
Everyone that I make these recipes for loves them too.
I made this tonight and it was excellent. During the unwrapping I lost track of the fat side and scored the meat side because I did that step before portioning. Oops. I scored the fat side too after I discovered my mistake. Very easy and tasty recipeand the whole family loved it.
In norway we eat this for christmas
That looks amazing