Thank you for being completely transparent and showing the near burned belly. Because all wasn’t lost as at all. I’m usually too hard on myself when mistakes occur. You demonstrated there is no need for that. Excellent real cooking lesson.
Chef Andrew, you are by far one of my favorite celebrity Chef’s. I miss your show but enjoy every episode of your newsletters. The recipes you provide are excellent and I have made far more than I can name here. While it is true, you should always keep an eye on your broil or salamander and even your oven, I think if the butcher had not sliced half the fat off the top, your pork belly would have been less charred! Either way, I’m pulling one out of my freezer right now for part of a Sunday dinner! Thank You for all you have exposed me to and taught me in the culinary world!
This is insane I discovered pork belly a month ago. I had it Filipino style one of my favorite types of meat ever. As Andrew said I did assume it was too difficult to make at home because of the incredible and ingenious contrast between the crispy skin and the soft tender meat. It's one of the greatest things I've ever eaten and I only had it a month ago. Where has it been all my life.
OMG!!! I can't believe I found Mr. Andrew. You're my favorite food show host in my childhood. I really enjoy your show ' Bizarre Food'. Actually, I just watched it again last month.
Mr Zimmern, you're allowing yourself to fuck up. This will inspire me as a home cook. Congratulations on being such a great, hire-able personality. (No sarcasm intended! Each time I see you go down, you come right back up!) I'll always be a fan of yours!
You are The Most Down to Earth Guy...I've always been a Fan.... Not to mention you make everything Fun.... Been rocking with you since Day One....🙋🏾♀️
Reminded me of our Christmas dinner main🇳🇴 But it's quite a lot simpler.. on a pig, take of the bacon part, what you used, and the porkchops part. We use the side part with bones and all, they cut the bones and cut the skin in squares at the butcher. usually a side weights 3-5kg's. Salt and pepper, in fridge over night. Put in a big(!) Pan with a deep plate upside down underneath. Add some water and cover with tin foil and steam it for 30-40min. Remove foil and continue to cook for 2 hours or so, use the grill function at the end to really make the skin turn crispy..
I’m looking to make this. I can find all the ingredients except for the culinary rock salt, which looks far coarser than what I see for culinary rock salt on either Amazon or Whole Foods. Please let me know where I can source some.
Wait, hold for the instant replay.... and yes after further review you did in fact hit it out of the park... what an amazing home run... I will take 10 of them please. love it.
i am in..... purchased a full pork belly 2 days ago to make some bacon for the umpteenth time but stumbled across your video..... yeah... fer sure will set a portion aside and copy your recipe. cooking is suppose to be fun and imperfect... i grew up with my mother stating that an immaculate house is the sign of a boring wife..... we all want perfection but the beauty lies within the company and the atmosphere. thanks... subscribed!!
The "trick" I have found is getting, ironically, a lean piece of belly. There is a pig guy near me, NE Ohio where we have amazing pork(Beef? Not so much), and he says I am annoyingly specific about my purchases. God Bless him. Amish Family, lovely folks. Astounding hams...
Looks great, Chef. Try the Filipino liver sauce commonly used with lechon de leche, as an alternative to the mustard. Good stuff! You can always loose weight later. Cheers!
Hi Andrew, I was wondering if I heard you correctly-did you say you use Sake to pour over the belly overnight? Not white vinegar? Also I have one of those Salamander grills that sear steaks at 1500 degrees, would this be the ideal way to "broil" the belly which takes a minute or two and hopefully avoid burning? Thanks. By the way I miss your series "BIZZARE FOODS"
Andrew, if you lived in Miami you could just walk about 2 blocks in almost any direction and get Cuban chicharones deep fried and crisp to perfection. Always with the skin.
I know I'm being bold and answering on behalf of Mr Zimmern but... I suggest you do this side dish and omit the clams ruclips.net/video/hV3lKs-jz8E/видео.html
Depending on the degree it's charred, sometimes scraping off the black part with a knife can kinda save the presentation to a degree. Interesting method with the tape on the skewer. My dad used to just use a knife to stab the skin, but he had done it for years, so he didn't go too deep. But that was over then entire hog, not just a strip of belly.
Chef do the same mstake , thats why i stop cookng on the broiler, after 1 1/2 hours of 350 in the oven, i cut it in to 1 1/2 inch and deep fry it... Lechon Kawali... the best...
Everything's going to hell in a handbasket. Buy yourself some Shiba Inu Bitcoin. so you have some money that's not in a dollar if and when the dollar is devalued
Thank you for being completely transparent and showing the near burned belly. Because all wasn’t lost as at all. I’m usually too hard on myself when mistakes occur. You demonstrated there is no need for that. Excellent real cooking lesson.
Chef Andrew, you are by far one of my favorite celebrity Chef’s. I miss your show but enjoy every episode of your newsletters. The recipes you provide are excellent and I have made far more than I can name here.
While it is true, you should always keep an eye on your broil or salamander and even your oven, I think if the butcher had not sliced half the fat off the top, your pork belly would have been less charred! Either way, I’m pulling one out of my freezer right now for part of a Sunday dinner! Thank You for all you have exposed me to and taught me in the culinary world!
This is insane I discovered pork belly a month ago. I had it Filipino style one of my favorite types of meat ever. As Andrew said I did assume it was too difficult to make at home because of the incredible and ingenious contrast between the crispy skin and the soft tender meat. It's one of the greatest things I've ever eaten and I only had it a month ago. Where has it been all my life.
Absolutely, hands down, you are my favorite Chef. Much respect.
OMG!!! I can't believe I found Mr. Andrew. You're my favorite food show host in my childhood. I really enjoy your show ' Bizarre Food'. Actually, I just watched it again last month.
I haven’t burned a single dish since I learned started carbonizing. All thanks to this video!
Mr Zimmern, you're allowing yourself to fuck up. This will inspire me as a home cook. Congratulations on being such a great, hire-able personality. (No sarcasm intended! Each time I see you go down, you come right back up!) I'll always be a fan of yours!
You are The Most Down to Earth Guy...I've always been a Fan.... Not to mention you make everything Fun.... Been rocking with you since Day One....🙋🏾♀️
OMFG You have your own channel again!!! I will be watching religiously!
Thank you for showing it even tho it was a little burnt. Made me appreciate you more.
Reminded me of our Christmas dinner main🇳🇴 But it's quite a lot simpler.. on a pig, take of the bacon part, what you used, and the porkchops part. We use the side part with bones and all, they cut the bones and cut the skin in squares at the butcher. usually a side weights 3-5kg's. Salt and pepper, in fridge over night. Put in a big(!) Pan with a deep plate upside down underneath. Add some water and cover with tin foil and steam it for 30-40min. Remove foil and continue to cook for 2 hours or so, use the grill function at the end to really make the skin turn crispy..
GREAT!!! That looks so fantastic. Really thank you for this and the other videos!! Love them all!!
I’m looking to make this. I can find all the ingredients except for the culinary rock salt, which looks far coarser than what I see for culinary rock salt on either Amazon or Whole Foods. Please let me know where I can source some.
Wait, hold for the instant replay.... and yes after further review you did in fact hit it out of the park... what an amazing home run... I will take 10 of them please. love it.
Thank you so much for sharing that recipe with us and congratulations on the hundred thousand subscriber 👍👍👍😎😄
So many tips. so much good advice.I feel like I learned a few things in this video.
I'm a bacon nearly burnt black kindof guy so I'll gladly enjoy a mistake like this any day! Great video!
Not a mistake .. its just the right color. ❤️
This is why we love Andrew Zimmern, he's like let's cook a pork belly!
We can do this!
Omg you are the KING 👑 OF FOOD!!!❤️❤️🙌🏻🙌🏻
Yum! I made pork belly for the first time and we used it in ramen. It was delicious. I had never had "real" ramen.
i am in..... purchased a full pork belly 2 days ago to make some bacon for the umpteenth time but stumbled across your video..... yeah... fer sure will set a portion aside and copy your recipe. cooking is suppose to be fun and imperfect... i grew up with my mother stating that an immaculate house is the sign of a boring wife..... we all want perfection but the beauty lies within the company and the atmosphere. thanks... subscribed!!
Thank you for making these videos....I LOVE THEM and enjoy watching
The "trick" I have found is getting, ironically, a lean piece of belly. There is a pig guy near me, NE Ohio where we have amazing pork(Beef? Not so much), and he says I am annoyingly specific about my purchases. God Bless him. Amish Family, lovely folks. Astounding hams...
I’m at work right now and you my sir never fail to get me to take lunch early
Absolutely great video. Keep it up.
Been a fan since the bizarre food days!
Looks great, Chef. Try the Filipino liver sauce commonly used with lechon de leche, as an alternative to the mustard. Good stuff! You can always loose weight later. Cheers!
Hi Andrew, I was wondering if I heard you correctly-did you say you use Sake to pour over the belly overnight? Not white vinegar? Also I have one of those Salamander grills that sear steaks at 1500 degrees, would this be the ideal way to "broil" the belly which takes a minute or two and hopefully avoid burning? Thanks. By the way I miss your series "BIZZARE FOODS"
Wow!! Looks so good!!
Andrew, if you lived in Miami you could just walk about 2 blocks in almost any direction and get Cuban chicharones deep fried and crisp to perfection. Always with the skin.
Yes!!!!! Can’t go wrong with some pork belly! ❤️🔥
Looks so amazing unbelievable
Love this, thank you Andrew🥰
Any recommendations of some side dishes to pair this with? Would love to make it for the next dinner party
I know I'm being bold and answering on behalf of Mr Zimmern but... I suggest you do this side dish and omit the clams
ruclips.net/video/hV3lKs-jz8E/видео.html
Nice Fridge!!
Hey said "make sure you keep it 10 mins away" lol its ok I love this channel😂
It's not just cooking.
✨ It's food art ✨
Lol socky … Hoy Andrew, like you pronounce “sisig” … love you!
Delicious and a real cooking ... 👍👋😘
Looks so good.
Those burnt tops are straight 🔥. Hard to call that a $%#& up.
Iykyk
Time to make some pork belly, would love to pair this with some congee or even on a korean pancake with an egg!
I like how you were genuine enough to actually show us how fucked up that pork belly got 🤣
Love this thanks Andrew.
Looks great to me. Burnt, maybe. Yum. Thank you for this.
Depending on the degree it's charred, sometimes scraping off the black part with a knife can kinda save the presentation to a degree.
Interesting method with the tape on the skewer. My dad used to just use a knife to stab the skin, but he had done it for years, so he didn't go too deep. But that was over then entire hog, not just a strip of belly.
This is really well done (not the meat!). Good job.
Honestly I thought he destroyed that but it looked really good. This guy is good
Chef do the same mstake , thats why i stop cookng on the broiler, after 1 1/2 hours of 350 in the oven, i cut it in to 1 1/2 inch and deep fry it... Lechon Kawali... the best...
👍 Поздрави от България 😉
Amazing 👍
Delicious 😋
love u Zimmerman that was real and looks yummy
I got those baking sheets at Costco too.
I just made pork belly yesterday it was my first time lol
Looks good to me! I’ll take the charred parts please. 😁👍🏻
Most chinese outlet burn the skin black and scrap all the burn part with knife so that it have that bready crouton texture
Minnesota native?
Chicharon.... YES ! I get it at the local Mexican Carniceria
We all mess up. To Gordon Ramsay and even the great Andrew Zimmern.
I was going to say wtf is that. But love your honestly!
Hope your head is ok ... looks like a bad bump. That pork looks perfect.
I don't see anything wrong with it. I would WOOF THAT DOWN in minutes! Especially last Wednesday when the moon was full!
I’d eat it!!!
Me: "25 minutes under the broiler? Really!....oh yeah nope."
After broiling the bell I see all that beautiful book fat rendered onto the baking shit. Can you or should you reuse that fat?
How do you not have a Jaccard?! FFS, you have close to 30 knifes on your counter!
I bet the darker pieces were the best parts
You are the “Pokémon!” ?
It's the difference between chewy bacon or crispy bacon.
Im hungry
Enpresario busine crusero grati poyo asado
That's why god gave us timers.
Taste a little gamey
I don’t go for crispy but for a version of red pork belly. Pure laziness on my part.
Bro that was 8” not 10”. We saw!
Plum sauce
it's always weird to see a Jewish man cook pork as an expert. No offence intended.
Everything's going to hell in a handbasket. Buy yourself some Shiba Inu Bitcoin. so you have some money that's not in a dollar if and when the dollar is devalued
i was 666 like ! )
It is burned
Burned
Your videos are too long my friend. Enjoy all you do though!
it's burned..🤦