Hello Baz. I just made a simplified version. Just covered and cooked cooked a piece of cheap supermarket belly in a splash of water. No ribs, stock or veg. Then followed your cooling, pressing, cutting & frying instructions and served with a soy/honey/chilli dip. What a winner, crisped up beautifully! Thank you.
Great to hear that! Your version sounds pretty good too. Did you take any pictures? Its amazing what you can do with a cheap, chewy piece of meat when you know how, right?
@@ChefBasicswithBaz haha I’m just a home cook that’s slowly getting better by picking up tricks from books and YT (thanks!). By day I’m an engineer doing acoustic consultation work for the building industry (most restaurants are horribly echoic 💁🏼♀️). But I reckon I’m going to give some of these a try in the xmas holidays when I’ve got time to sink into hobby projects :) I really like this recipe because I switched to this high fat low carb diet 🤦🏼♀️ and this is like a gorgeous upgrade to all the bacon and cauliflower rice recipes you see on pinterest 🙈 (ok 1 pretty potato isn’t going to cause a sugar rush). Also I’m just amazed at how you chefs do food presentations - like i’m pretty arty but I can never get a plate to look so great 😹 quick Q if you’ve got time: the stereotype is that one of the reasons that restaurant food is so delicious is because it’s made with ‘lashings of fat’, but I’m really struggling to figure out how to eat more fat for this diet of mine (like 75% of calories from fat). I recently figured out that beurre blanc sauce is actually really easy to make - Do you maybe have any other ideas?
You are right to a degree there, we love finishing everything with butter! Hollandaise, bearnaise, choron, paloise sauces are all made with huge amounts of fat. Anything cooked confit (in its own fat) is going to be amazing and fatty (see my duck pancake video for the method).
@@ChefBasicswithBaz Sorry, I definitely did not mean to do anything with you that was below the belt! Just teasing a bit! You seem very svelt in the 2 inches or so I can see of your belt area!
All recipes and equipment links are in the description for you. Enjoy!
Great presentation!
Thank you very much! You could arrange this in a line which is very effective too. If you cook then you should give it a shot!
Hello Baz. I just made a simplified version. Just covered and cooked cooked a piece of cheap supermarket belly in a splash of water. No ribs, stock or veg. Then followed your cooling, pressing, cutting & frying instructions and served with a soy/honey/chilli dip. What a winner, crisped up beautifully! Thank you.
Great to hear that! Your version sounds pretty good too. Did you take any pictures?
Its amazing what you can do with a cheap, chewy piece of meat when you know how, right?
Looks so good! Yum!
Thanks! Do you cook?
Awesome video Baz, thank you! And now I finally have a use for my hand weights 🤣
Haha my thoughts exactly. My wife told me i dont ever use the weights she got me for my birthday. I proved her wrong....
@@ChefBasicswithBaz 😂 Way to go and I bet she liked the result 👍
@@ChefBasicswithBaz When the wife buys you workout gear for your birthday,... not good, man.
@@meadowwalk do you not consider this me 'using' them?
Lol.
That looks great!
Thanks cat, when are you going to try out some of these recipes so that i can see your masterpieces?!
@@ChefBasicswithBaz haha I’m just a home cook that’s slowly getting better by picking up tricks from books and YT (thanks!). By day I’m an engineer doing acoustic consultation work for the building industry (most restaurants are horribly echoic 💁🏼♀️). But I reckon I’m going to give some of these a try in the xmas holidays when I’ve got time to sink into hobby projects :) I really like this recipe because I switched to this high fat low carb diet 🤦🏼♀️ and this is like a gorgeous upgrade to all the bacon and cauliflower rice recipes you see on pinterest 🙈 (ok 1 pretty potato isn’t going to cause a sugar rush). Also I’m just amazed at how you chefs do food presentations - like i’m pretty arty but I can never get a plate to look so great 😹
quick Q if you’ve got time: the stereotype is that one of the reasons that restaurant food is so delicious is because it’s made with ‘lashings of fat’, but I’m really struggling to figure out how to eat more fat for this diet of mine (like 75% of calories from fat). I recently figured out that beurre blanc sauce is actually really easy to make - Do you maybe have any other ideas?
You are right to a degree there, we love finishing everything with butter! Hollandaise, bearnaise, choron, paloise sauces are all made with huge amounts of fat. Anything cooked confit (in its own fat) is going to be amazing and fatty (see my duck pancake video for the method).
nice video baz! doing a pork belly this weekend - definitely will try those garlic fondant potatoes!
That awesome! Take pictures, i would love to see how it comes out.
@@ChefBasicswithBaz already follow you on Instagram so I’ll tag you there!
Looking forward to it.
@@CJMcMoleman there's an instagram?!?!?
@@CJMcMoleman Instagram??? what??? Now I feel left out. Hrumpf.
me: I am done with your 4 pork cubes, whars da rest of dat piggie??? #sohungry
Well see, thats the beauty of me being 'off camera' i get to eat the other mountain of pork whilst serving you a dainty portion
@@ChefBasicswithBaz DAMMIT!!!
@@ChefBasicswithBaz That might be why your wife bought you some weights for your birthday, man. lol
Ooooo thats below the belt. No more pork videos now. Strictly vegetarian from now on.
@@ChefBasicswithBaz Sorry, I definitely did not mean to do anything with you that was below the belt! Just teasing a bit! You seem very svelt in the 2 inches or so I can see of your belt area!