I’m a chef , been so for 15 years. This channel is freaking awesome. I’m gonna show this to everybody I know.. you deserve a lot more views. Thank you !
I have to say Jules: your channel is really next level! This is the gold star of youtube cooking for sure. Thank you for all the inspiration and the creative recipes!
So pleased there is a channel showing fine dining cooking. Always wanted to know how chefs plate these amazing looking meals. We are being given the secret behind the scenes techniques that make up those fancy looking meals.
I live in south east Asia and the crispy pork belly is one of my favorite dish . To make it really crispy I soak the belly in water with a teaspoon of baking soda .
Just discovered this channel and I’m completely hooked! Epic instructions for perfect dishes. This looks amazing so did the shrimp salad. Keep it up! Cheers from Holland
Another great video! As a chef your channel is exactly what I look for on RUclips and no one comes close to your content, maybe old school chef steps is close.. keep it up!
This is amazing. Pork belly im doing almost same way but I’m curing with vegetables like onion celery and carrots. Hope you will not stop uploading videos. So much inspiration
How have you only got 37k subs?!!! I mean that’s a lot man but you deserve so much more. Beautiful videos, and most importantly; beautiful food. Made at the highest level for us plebs… ha! Thanks man will spread the word.
Your commentary on how many times you tried to reach this method is really interesting. I've always thought that braises, slow roasts and the like are very forgiving, but like anything else I guess it really depends on what the overall intended effect is that you're going for. I feel like there's so many things going on in this dish but none of it seems out of place. Well done, chef!
Hey jules! nice cooking! Im a cheff from denmark, i would like to see your take on iles flottantes one of my favorite desserts! Keep up the good work!!
Extremely well made. You are one of the best on this topic (fine dining) I would really appreciate if you did a nice pasta dish. And I don't mean a tortellini, ravioli, lasagna or gnocchi but a simple dried pasta (semolino +water) recipe. But the way you do it.... IN STILE.
Who this is excellent, I’m for sure gonna try this! You can make it look so easy that there is no fear o start trying. Keep up the good work. and when you are in Breda, just let me know;). 👌
Awesome video i ever seen before . Thank you chef . I can learn many things from you . Good technic , good skill . Good job chef, Hopefully .we have more video to learn
Very Asian . I am living in South East Asia and make the crispy pork belly regularly . Also baking soda in the water helps a lot in order to get it super crispy .
Thank you for sharing your incredible skills Jules. I love your recipes. I watch from Melbourne, Australia. Can you tell me the brand of the pots that you use? I like the rounded bases. Cheers Iain
I have followed a few of your recipes and they are all repeatable even for armature like me! Amazing! Could you tell me is the Spanish pepper you used in this recipe hot or sweet? Thanks.
Just incredible content Jules. I Would love to hear some of your background, like are you a chef? For how long have you been into food? Where have you learned your techniques? etc etc.
1:25 Firstly congratulationsand on your excellent channel and thank you for such great content. I can't believe we can view this stuff for free on RUclips. Just a concern I have about this video - in Australia, and I'm sure a lot of other countries, 'curing salt' is a mix of salt and sodium nitrite - 'Prague powder' or 'pink curing salt'. Is this what you mean, or do you mean just a coarse version of regular salt, which one would use to dry cure meat? A 5% brine of pure Prague powder seems a bit over the top to me and might be quite toxic.
Hi Jules, great dish. My problem is always that I'm cooking alone for my guests. For this I nee to have some dishes I can preperate before the guests arrive. But this is my problem. :)
Can you keep the belly in the fridge for alacarte and when teh order comes just heat it up and than pour the oil on it ? would the result be the same if the pork rests in the fridge ?
Love your channel Jules and I watch on the regular. You keep asking for ideas so I'd be curious as to what you could come up with for a simple dish like eggs benedict. Either way just keep doing you, I'll be back. Thank you
Really like your video's. I've tried some of them, it really works. Good job here. On this one I m wondering if the pork could be brined with some ginger, pepper cloves, orange peels... ? Also, thinking about blanching it in water ofter the brine, maybe with some vinegar and more ginger ? To get some more asian inspiration. Just thinking, but it already looks really ggood.
Jules, pretty sure you ate right away that 7th slice of pork belly that never made into the tray ;-) Amazing recipe like always, congrats for the channel!
Soon to host a dinner party involving pork belly as my main, definitely going with this recipe. Thanks, subbed. Question: Would the hot oil dripping method work the just as well for a fillet of duck? I can never get the skin crispy enough. thanks.
Next Level Pork Belly! Looking to recreate this but wondering how long the pork stays crispy for after the hot oil is poured over? Do i need to serve straight away or can you leave it a while and then re heat in the oven before serving?
Hi, just a question: woudn't it be better to add the miso at the end, as heating it kind of kills its flavour? Or is it better if it doesn't taste too much?
Hi Jules, great video. Thank you for sharing this technique. When you mentioned 100 g of curing salt, are you speaking about plain sea salt or salt with Sodium Nitrite? (i.e Prague Powder #1) Thanks!
Prague Powder #1 (sodium nitrite mixed in salt at a rate of 6.25%) is for bringing hams and things that are usually smoked and cooked. The amount typically used in brine is 2.25g per liter (plus salt, spices etc). Jules indicates 100g in 2L of water which is a lot and would be dangerous. Prague Powder #2 contains Sodium Nitrite (6.25%) and Sodium Nitrate (4%) and is used for dry-cured products such as salami's etc. I'm pretty sure he means plain salt in his recipe but wanted to clarify.
@@JulesCookingGlobal Ah okay, that explains it. It only uses 10% (i.e 0,6% vs 6,25%) of the sodium Nitrite that standard curing salts (i.e #1) use. That is an incredibly important distinction for safety reasons if a North American person used your brine recipe. I didn't see the recipe on your website but I would highly recommend you make that clarification. :-) Thanks!
I made this! I definitely did some things wrong haha, but in the end it still tasted amazing! My thermometer doesn't go past 400, so it was a guessing game with where the oil was at and unfortunately the skin didn't crisp up, but that being said it was still some of the most delicious pork belly I've had the delight of tasting. I used Napa cabbage in place of this other variety which I've never seen in Canada, and ended chopping it in fine strips, mixing it with many things, and plating it by shaping it with a ring and topping with microgreens, scallions and tea egg slices. It was definitely more of a ugly-delicious compared to the plating here, but I will emphasize that it was VERY delicious. Even though I changed it a little, this recipe was an amazing base, and the best pork belly I've made thus far. Highly recommend, just watch your oil and make sure it gets to a high enough temperature
A little funny that the ad before your video was about something called coolsculpting in which a woman wanted to get rid of her 'pork belly' if you will before her wedding date. lol! :o)
I've heard that when cooking with coconut milk/cream, you need to be careful not to cook it for too long otherwise it loses its flavour. What do you think?
Must have not rendered enough or oil cooled too quickly... Got crispy skin on the surface but below the crackle bubbles was still chewy skin. Not for me😪
Get what you mean, but it really helps with reaching more viewers. I'm always so honored that you guys watch my videos, but now that I do this fulltime I do need to get more views if I want to continue down this road. Thanks for the feedback though! Have a good one
I’m a chef , been so for 15 years. This channel is freaking awesome. I’m gonna show this to everybody I know.. you deserve a lot more views. Thank you !
Same here. Always learn at least one awesome new technique in each video.
Means the world! I wouldn't be possible without you guys
That's awesome to hear!
Thanks for your kind words!
Ook hier! Nederlands toch?
Young man. I cannot stop watching your artistic flare with food, your commitment and passion. Very refreshing to see something beautiful
I have to say Jules: your channel is really next level! This is the gold star of youtube cooking for sure. Thank you for all the inspiration and the creative recipes!
Thank you so much Mikael!
I've tried many different porkbelly recipes and came across this video. This is honestly my favorite for belly recipe!
Thank you so much!
Most underrated chef on RUclips this is real talent 🙌🏼
Almost 100k chef, your content is why i love the internet. Unbelievable how much effort you put in your video's please continue en de mazzel ouwe 😊
So pleased there is a channel showing fine dining cooking. Always wanted to know how chefs plate these amazing looking meals. We are being given the secret behind the scenes techniques that make up those fancy looking meals.
Again I'm in awe! I am your fan Jules.
Appreciate it!
Absolutely great. I love this guy.
I knew you come from culinary school, thanks for sharing this inspiring videos from yours. You deserve a lot of views and likes.
Wow thank you form 🇳🇵Nepal definitely serving this❤️
Great to hear! Thanks
I live in south east Asia and the crispy pork belly is one of my favorite dish . To make it really crispy I soak the belly in water with a teaspoon of baking soda .
Just discovered this channel and I’m completely hooked! Epic instructions for perfect dishes. This looks amazing so did the shrimp salad. Keep it up! Cheers from Holland
Another great video! As a chef your channel is exactly what I look for on RUclips and no one comes close to your content, maybe old school chef steps is close.. keep it up!
Thanks a lot David! Appreciate it
Great job the pork belly looks amazing and soft enough
This is amazing.
Pork belly im doing almost same way but I’m curing with vegetables like onion celery and carrots.
Hope you will not stop uploading videos. So much inspiration
Thanks Jules! Will try this! 👌🏽👌🏽👌🏽
How have you only got 37k subs?!!! I mean that’s a lot man but you deserve so much more. Beautiful videos, and most importantly; beautiful food. Made at the highest level for us plebs… ha! Thanks man will spread the word.
A true inspiration!!!👏👏👏💪💪💪
This looks incredible! I would absolutely make this at home. I think it'll be a part of my Christmas menu 😀
Your commentary on how many times you tried to reach this method is really interesting. I've always thought that braises, slow roasts and the like are very forgiving, but like anything else I guess it really depends on what the overall intended effect is that you're going for. I feel like there's so many things going on in this dish but none of it seems out of place. Well done, chef!
Hey jules! nice cooking!
Im a cheff from denmark, i would like to see your take on iles flottantes one of my favorite desserts!
Keep up the good work!!
Thanks for the suggestion Thomas! Appreciate it
I had a go at the chicken ballotine. It only bloody worked! Love this Jules.
Just a big thanks for this amazing recipe! And for the hard work getting it perfect for us! 💪🙏
Glad you liked it! Thanks
Extremely well made.
You are one of the best on this topic (fine dining)
I would really appreciate if you did a nice pasta dish.
And I don't mean a tortellini, ravioli, lasagna or gnocchi but a simple dried pasta (semolino +water) recipe.
But the way you do it.... IN STILE.
Thanks a lot Raul! Also thanks for the suggestion.
Who this is excellent, I’m for sure gonna try this! You can make it look so easy that there is no fear o start trying. Keep up the good work. and when you are in Breda, just let me know;). 👌
Awesome video i ever seen before . Thank you chef . I can learn many things from you . Good technic , good skill . Good job chef, Hopefully .we have more video to learn
I've been watching for a while now and I'm really impressed Jules. Keep up the amazing content. Very original stuff.
Dank je wel for the amazing recipes on this channel,keep up with the good work
Amazing as per Jules 😍
Great pork belly technique and great teaching style. Jules, you're going to be huge on RUclips one day!
Thanks Biren! So kind of you to say!
Very Asian . I am living in South East Asia and make the crispy pork belly regularly . Also baking soda in the water helps a lot in order to get it super crispy .
Thank you for sharing your incredible skills Jules. I love your recipes. I watch from Melbourne, Australia. Can you tell me the brand of the pots that you use? I like the rounded bases. Cheers Iain
I have followed a few of your recipes and they are all repeatable even for armature like me! Amazing! Could you tell me is the Spanish pepper you used in this recipe hot or sweet? Thanks.
Just incredible content Jules. I Would love to hear some of your background, like are you a chef? For how long have you been into food? Where have you learned your techniques? etc etc.
Heerlijk weer Jules. Fantastisch!
Dankjewel!
Awesome! Thank you
yessssss just what i wanted!!!!! thank you jules😆😆😆😆😆
Appreciate it Peter!
Merci pour ce partage. J'apprécie tout le contenu de ta chaine et la passion que tu y met.
Hi Jule, i want the make the pork belly a day in advance. what's your recommendation for reheating it?
Love your video.
You are a gift of God
Incredible taste of nature💫
1:25 Firstly congratulationsand on your excellent channel and thank you for such great content. I can't believe we can view this stuff for free on RUclips. Just a concern I have about this video - in Australia, and I'm sure a lot of other countries, 'curing salt' is a mix of salt and sodium nitrite - 'Prague powder' or 'pink curing salt'. Is this what you mean, or do you mean just a coarse version of regular salt, which one would use to dry cure meat? A 5% brine of pure Prague powder seems a bit over the top to me and might be quite toxic.
Awesome recipe! Would love to see something with caluiflower next :)
Oh my god. Why? If he was just throwing it in the bin and then cooking something worth while I suppose I could put up with it
kan niet wachten om dit uit te gaan proberen! super goede video alweer :)
master!!
🙌🏻🙌🏻🙌🏻🙌🏻🙌🏻
Thanks a lot!
Incredible
Thanks a lot!
Hi Jules, great dish. My problem is always that I'm cooking alone for my guests. For this I nee to have some dishes I can preperate before the guests arrive. But this is my problem. :)
Can you keep the belly in the fridge for alacarte and when teh order comes just heat it up and than pour the oil on it ? would the result be the same if the pork rests in the fridge ?
Your videos really motivate me go beyond and push my limits! How do someone find such porcelain plates like yours though?
J.L Coquet
Indeed love J.L. Coquet
@@mbond4all thank you!
this pork looks epic!!! is there an oil that works best for crisping up the skin?
Jules, I am making the pork belly now. Do I want to rinse the brine off before drying?
That looks amazing
Love your channel Jules and I watch on the regular.
You keep asking for ideas so I'd be curious as to what you could come up with for a simple dish like eggs benedict.
Either way just keep doing you, I'll be back.
Thank you
Thanks for the suggestion! I'll definitely look into it
Really like your video's. I've tried some of them, it really works. Good job here. On this one I m wondering if the pork could be brined with some ginger, pepper cloves, orange peels... ? Also, thinking about blanching it in water ofter the brine, maybe with some vinegar and more ginger ? To get some more asian inspiration. Just thinking, but it already looks really ggood.
Masterclass!
Thanks Emanuel!
Oh my, I'm so hungry now. lol
master hi. In my country is impossible to find celiaric, could gave any advice to replace then? thanks a lot.
Turnip with a bit of celery
Maybe try it with a kohlrabi if you have those, Thats would also be delicious
Jules, pretty sure you ate right away that 7th slice of pork belly that never made into the tray ;-) Amazing recipe like always, congrats for the channel!
Hahaha well spotted
Hi! Just to check, what type of oil do you use?
I always screw up pork belly, but this looks like a winner even if it is labor intensive. The hot oil is a game changer.
Hope you give it a go and like it 🙌🏼
incredible
2:10 what is the name of that watch? looks gorgeous
Soon to host a dinner party involving pork belly as my main, definitely going with this recipe. Thanks, subbed.
Question: Would the hot oil dripping method work the just as well for a fillet of duck? I can never get the skin crispy enough. thanks.
Hi Jules, great recipe and technique. What is the shelf you are using behind you?
Thanks! It's from Ikea
Hi Jules!! Do you have any recommendations to substitute the bbq’ed cabbage with for people living in Amsterdam apartments 😅
Hi Jule, what kind of red Spanish pepper do you recommend using?
you rock man 👍
Thanks a lot! So kind of you to say
This is some pretty serious cooking here! I also noticed 3 different watches on your wrist for 3 different days :p
hi Jules quick question !! can i freeze the pork before its been crisped up and crisp it up after its defrosted ?
Next Level Pork Belly!
Looking to recreate this but wondering how long the pork stays crispy for after the hot oil is poured over? Do i need to serve straight away or can you leave it a while and then re heat in the oven before serving?
Ziet er heerlijk uit! Welke olie gebruik je om over vel te gieten?
Ik gebruik zonnebloem olie
Did anybody else start having drool issues around 6:13 like I did? 🤤😳🤣
Hahaha glad you liked it
I need to buy a second fridge ti do this ahah
chef tell me where to such a plate?
Really good Uniform Colour on the crackling, great job.
would be curious to see your take on Syllabub.
Thanks a lot! Appreciate it
Hi, just a question: woudn't it be better to add the miso at the end, as heating it kind of kills its flavour? Or is it better if it doesn't taste too much?
When heating it brings the miso to the next level. Obviously not burning it, just a short glaze
Hi Jules, great video. Thank you for sharing this technique. When you mentioned 100 g of curing salt, are you speaking about plain sea salt or salt with Sodium Nitrite? (i.e Prague Powder #1) Thanks!
With sodium nitrate
Prague Powder #1 (sodium nitrite mixed in salt at a rate of 6.25%) is for bringing hams and things that are usually smoked and cooked. The amount typically used in brine is 2.25g per liter (plus salt, spices etc). Jules indicates 100g in 2L of water which is a lot and would be dangerous. Prague Powder #2 contains Sodium Nitrite (6.25%) and Sodium Nitrate (4%) and is used for dry-cured products such as salami's etc. I'm pretty sure he means plain salt in his recipe but wanted to clarify.
Thanks! I use Colorozo salt
@@JulesCookingGlobal Ah okay, that explains it. It only uses 10% (i.e 0,6% vs 6,25%) of the sodium Nitrite that standard curing salts (i.e #1) use. That is an incredibly important distinction for safety reasons if a North American person used your brine recipe. I didn't see the recipe on your website but I would highly recommend you make that clarification. :-) Thanks!
Great
Thank you!
Het vlees wordt bij mij heel droog, is de temp dan misschien te hoog?
I made this! I definitely did some things wrong haha, but in the end it still tasted amazing! My thermometer doesn't go past 400, so it was a guessing game with where the oil was at and unfortunately the skin didn't crisp up, but that being said it was still some of the most delicious pork belly I've had the delight of tasting. I used Napa cabbage in place of this other variety which I've never seen in Canada, and ended chopping it in fine strips, mixing it with many things, and plating it by shaping it with a ring and topping with microgreens, scallions and tea egg slices. It was definitely more of a ugly-delicious compared to the plating here, but I will emphasize that it was VERY delicious. Even though I changed it a little, this recipe was an amazing base, and the best pork belly I've made thus far. Highly recommend, just watch your oil and make sure it gets to a high enough temperature
That’s awesome that you attempted it! I’m inspired to try
hes like a australia kenji lopez, alton brown, add thomas keller. its a freaking nice channel!
Alton brown and Thomas Keller in the same sentence? Now you smokin rocks
So kind of you to say! Means the world
sorry chef,i got distracted with your watches,could you tell me what brand and models were you using?
Some fancy ass bacon here!
100k end of 2022 I remember when you had like less than 10k last year ( I think) and now almost 40k!
Feel blessed everyday! Thanks for the support!
A little funny that the ad before your video was about something called coolsculpting in which a woman wanted to get rid of her 'pork belly' if you will before her wedding date. lol! :o)
Hahaha I never had that one
I go to reaply, thanks
I've heard that when cooking with coconut milk/cream, you need to be careful not to cook it for too long otherwise it loses its flavour. What do you think?
Celeriac is one of the best vegetables on the planet but it's nearly impossible to find it where I live :(
That's to bad! Maybe try it with a kohlrabi. Would work as well
@@JulesCookingGlobal I love kohlrabi and it's MUCH easier to find. I'll try that out, thanks chef!
Is the pork belly bone in?
Must have not rendered enough or oil cooled too quickly... Got crispy skin on the surface but below the crackle bubbles was still chewy skin. Not for me😪
IN BRAZIL, THATS WE CALL A PURURUCA
When are you going to open up a restaurant please?
You are unreal, thank you very much....
LAMB CHOPS.
Or any LAMB would be good.
I know you're probably just experimenting with video titles, but the clickbaity titles really take away from the quality of your channel.
Get what you mean, but it really helps with reaching more viewers. I'm always so honored that you guys watch my videos, but now that I do this fulltime I do need to get more views if I want to continue down this road. Thanks for the feedback though! Have a good one
@@JulesCookingGlobal the title is fine lol
@jules.. kan ik als hobby kok een dagje bij je in de leer :)… lijkt me onwijs interessant
So beautiful
spoiled by ghastly musak
you are to much into numbers! sorry man....
Can we do the same cooking with lamb please ?? Thank you for your beautiful work