Dude makes it look literally effortless. It looks like he's just throwing things on the stovetop or into the oven, and when he's seasoning things it looks like he's just waving his hands wildly and salt magically appears on the food. The air of nonchalance with which Marco cooks would be mistaken for arrogance in any other chef. Not even Gordon Ramsey can manage that sort of effortless feel.
That is easy for marco to say, not everyone is a trained chef like him, so it's more like a job for the rest of us, unless he repairs his own car and house, he should just take taxi's and go to hotels then? :P
The 80s are (unfortunately) over and they want their average crackling and overcooked pork belly your parents used to make back. Excellent recipe for anyone who doesn't give a hoot. If you want amazing crackling that is chewy on the inside and puffed up on top, you're going to need to spend a little time drying it out, putting some acid and salt on it, and separating it from the pork, then cooking it at 220°C.
@@benzakonium What the heck is wrong with you? I'm just merely informing you about why hasn't he applied a stock cube, that's all. But no, you had to be a complete Arse about it. But that's okay though, if that's a joke then sorry, it doesn't seem funny to me.
@@benzakonium Yes I agree but to some, they don't realize that. So I specifically chose the most liked comments to reply on, it would be easier to let people know as they read the comments. That was my intention, I thought you were genuine so I decided to make a reply.
It is extremely unhealthy to eat so much meat. On top of that, pork meat takes almost 6 hours until it is fully digested because the pic's DNA is the closest DNA to that of humans therefor our body is irritated when the pork lands inside our stomach and so it will stay there for a long time and rot and stink while it is very very slowly digested. Then poop that meat out and smell your poop, this smell is the worst really. Anyways, keep healthy and kickin' out there buddys, keep in mind, something that feels so dangerously good and delicious usually is bad for us. Energy Drink, Soda drink, Alkohol, Meat, sugar, salt etc. at a larger amount as recommended.
John Godwin hahaha I know, I was having a similar experience. I watched it on my phone. Now, when I started the video my phone was about arms length away... ...By the end, it was two inches from my face... I hadn't noticed but I had been slowly bringing the phone closer and closer to my face as the video progressed! I don't now how he does it but he's got the magic! 🙃🙊💂
@@nick260682 i dont want to be smart ass or anyting i just gona gice advice as a cook one day before i would sesson meat side with salt peper garlic powder and paprika that would give meat more flavore. And all other do like him. I cut in cubes skine and then bake it on 240c for 30 to 40 mins and then slowly baking it on 140 c for 1,5 h. But i will try this metode
Gotta give it to him. Gordon might be a great chef, but he is more like a nerd who has learned it all. Marco has embraced cooking completely. Like a grand master.
Love how practical he is when it comes to cooking. Obviously, you still need to learn the rules but he has a very gray area about his methods which means he's just a master/god at the basics and knows what's necessary and what isn't. Some high level chefs spend so much time on specifics, cooking is more journey than destination. Marco teaches in a way that gives flexibility and opportunity to learn. "When it's cooked, it's cooked"
@@k.r.99 thats a very ignorant statement, because i personally know a lot of Mediterranean cooks that could take a chill pill every now and then, probably culminating in the one guy who had a meltdown about carbonara, and that adding cream to it is basically a warcrime.
@@matwatson7947 I don't even go to the kitchen in my house when I was still a chef. Now I've been out of the cooking life for over 5 years, I'm happier than I've ever been and cook happily.
This is a guy who put himself under the most relentless, exacting, demanding pressure imaginable for years on end to reach the pinnacle of his profession, and then not only achieved the highest possible honour the system could bestow upon him, but transcended that system by relinquishing his crown at the peak of his powers. He's a man who's done it all and knows it to be nothing, so why fuss?
Marco Pierre White is the Hannibal Lecter of cooking Gordon Ramsay is the Sergeant Hartman of cooking Heston Blumenthal is the Willy Wonka of cooking Jamie Oliver is the Canteen Lunch Lady of cooking
Actually no, that is apparently in the past. Last year, Marco mentioned they met on a plane and had drinks together. Also last year, Gordon bought a print of a picture of Marco from the White Heat cookbook, which Marco signed, "For the Ram, with love from the Bull". :) The feud does seem to be over.
When you watch Marco cook, you can just tell he's a fucking genius. Especially the part where he doesn't peel the onion. I think an artist has reached the true pinnacle of artistry when he's able to see that imperfection makes perfection, and never doing anything unnecessary. And also the way he smells that sage leaves, I mean that just says it all doesn't it?
About to cook this for dinner tomorrow! Can’t wait, hearing him cut into the crackling is an eargasm every time! Edit: pork took a bit longer in my crap electric oven but came out delicious with lovely crackling. Gravy was nice. 600mls of clear honey I think is a massive overestimation of what's in that bottle. I followed that instruction and there was way too much glaze. It also went darker as I think I had to reduce it longer than normal due to the quantity.
I mean 600ml might quite bit more than what that one bottle contained, but if you look at it, you can see there is another bottle on the chopping board before and its gone the next time its shown, so he most likely had 2 bottles
@Bernie Sanders If you look closely at his cut of meat, its really good quality suckling pork belly where the skin crisps easy and has more tender meat. if you buy normal pork belly it will never work at 160. you need a higher temperature for a bit of time as the skin is tougher then suckling pig.
It's the temperature and the sunflower oil, the oil gives it that amazing color, the temperature allows to make it crispy while cooking the meat, the water softens the underneath flesh, the salt just for flavor, I did this for Christmas, my family was absolutely uncontrollable, they attacked the dish like a pack of wolves. Amazing recipe from Marco.
out of all of the cooks and chefs i've watched, Marco is the one that i would say has the highest margin of making something look easy yet creating something so divine.
Marco's got some serious sprezzatura - who cares, just put some oil here, some water there, and it turns out like this.. it's maybe not perfect (it is perfect)
I love how lackadaisical this chef forever is. “There, place it in the oven, when it’s done it’s done. No worries” No time clock, no temperature; just set it and forget it till it smells delicious.
Memes aside my pork belly was rather thick and it did not crisp up after 2 hours using this method. Needed to go to 200 for 30 mins at the end. It was my choice, really.
+astroboirap Just because your religion doesn't allow you to eat pork, there's no need for insulting people who can. Some religion/belief can say the same thing to you for eating beef, or even any meat altogether, the same way you seem to condemn others for eating pork. Think about that. If you think that's irrelevant because your religion is the only absolute truth. Maybe start asking why you can't eat pork. Is it just because you were told not to? Even if there is a reason, how many people who've eaten pork has not suffered any of the effects from committing the sin. How many people who've eaten pork is a better person than you?
As someone who has made lots of Asian pork belly, only minor change I would've done is score the top. Won't change the flavor, just makes it easier to present once it's cooked.
Basically you watch the whole video being terrified of this creepy purring potential serial killer, then he plates it up and you're like "wow fuck that actually looks really good"
you dont need to do those steps if you buy your pork from a butcher who has had the pig hanging amd not sitting in plastic like in the supermarket, if you buy from a butcher with skin thats already dried those steps dont do anything and are a waste of time.
Be aware that I think MPW uses a forced fan oven which makes all the difference. I tried making this in a conventional electric radiant heat oven and at 160C (325F) the crackling was more like rubbering after 2 1/2 hours. In the future I'll try 425F to see if I get the desired effect (with less cooking time.)
its not about the fan oven, iwould put money on the fact you bought the belly from a supermarket and the meat wasnt hung and dried. go to a butcher and buy that same cut and youll have crunchy crackling.
@@robinhooduk8255 I think both methods in conjunction will result in the best crackling. The Chinese know how to make some of the best pork crackling and their secret is similar what what you said, let the skin dry, whether it be fridge, or hung dry, as long as moisture evaporates, that skin will puff up like a hemorrhoid
can you imagine in that atmosphere is something called gravity what pulls the salt down to the plate if thrown at a perfect angle that requires sharp eyes, just as seen on Marco when he threw it. Man you are broke
I like how he says "there is no need for a recipe" and then says "just pop them in the oven and when they're cooked, they're cooked" Yea ima need a recipe lol
It is time to get right with Jesus. You aren’t going to automatically enter into heaven if you have lied or stolen or had premarital sex. Even one of those makes you worthy of hell fire. Don’t deceive yourself! The punishment of sin is hell fire. Jesus died so you can get a clean slate and forgiveness of a future sin when we confess it. When you start to follow him you have to strive to obey what he commands. No one will enter heaven without the blood of Jesus over you. No other way but through Jesus
yep, you look at all his videos and compare to ramseys, even the stockpot videos shit all over gordons videos. gordons pork belly looks shit compared to this.
@Robert Phillips most of it i cant, but i can make a better beef stew and dumpling than shown in ramsey video. that recipe is trash, he makes the dumplings too dry and like bullets, dumplings should be too wet to roll in hands and should be spooned into stew, that way they cook soft and fluffy. i like marcos cooking more, his chicken kiev video is best cooking vids ever and that recipe is a lost skill on most cooks that bodge making it on youtube.
@@pwenkojammy2894 nope, we are not talking about the pressed recipe from Fword, we are talking about the other one with slow roast in title and has 38million views and is crap.
-"marco, how much salt?"
-"not too much"
-"marco, how much water?"
"who caaaares?!"
-“Bay leaf”
-“Take a pill?”
It's your choice.
Dude makes it look literally effortless. It looks like he's just throwing things on the stovetop or into the oven, and when he's seasoning things it looks like he's just waving his hands wildly and salt magically appears on the food.
The air of nonchalance with which Marco cooks would be mistaken for arrogance in any other chef. Not even Gordon Ramsey can manage that sort of effortless feel.
@@IRLTheGreatZarquon What if I told you that was what savory cooking is?
Salt doesn't leave the food, water can.
That's the greatest thing I've ever heard a chef say: "Cooking should be a pleasure; if it's a job, get a takeaway." Also, that purrrrr!
+Dan Dunning That's what you get with Marco, wisdom and purring. :)
I could not agree more!
They don't call him one of the greatest for nothing. His philosophy is astounding and inspirational.
That is easy for marco to say, not everyone is a trained chef like him, so it's more like a job for the rest of us,
unless he repairs his own car and house, he should just take taxi's and go to hotels then? :P
Zulay092 bullshit, cooking is easy, it doesn't take professional training to cook moderately good food.
Did as described but after 2 hours at 160 fan -crackling not done as his so turned up oven to 200 fan and gave it another hour which was perfect.👌
1:45 - this Hannibal-Lecter-ish sound when he's sniffing at the sage :D
He is like that .......
anyone who knows how to cook would not disagree with this bloke too much.
Dude I'm Muslim and have never eaten pork, yet thats the sexiest thing I've ever seen lol
The 80s are (unfortunately) over and they want their average crackling and overcooked pork belly your parents used to make back.
Excellent recipe for anyone who doesn't give a hoot.
If you want amazing crackling that is chewy on the inside and puffed up on top, you're going to need to spend a little time drying it out, putting some acid and salt on it, and separating it from the pork, then cooking it at 220°C.
That purr is primal.
Mmm who’s ready to shatter some enamel on that skin?
Worth it.
He really went to market
"Sage"
*sniffs*
"prrrrrrrrr"
2:47 My salivary glands literally watered simultaneously with that savory crunch.🤤
in the 80's they had Marco Pierre white
in the 2000's we had Gordon Ramsay lol.
MY GOD
The perfect crack
I think you should season the sauce with salt or Knorr pork cube.
dont forget to serve your onion in fucking thirds, never chop it up
He didn’t use a stock pot. That’s his choice.
As u can see
This is Great British Feast not a knorr promotional video
@@benzakonium
What the heck is wrong with you? I'm just merely informing you about why hasn't he applied a stock cube, that's all. But no, you had to be a complete Arse about it.
But that's okay though, if that's a joke then sorry, it doesn't seem funny to me.
@@samiel1014 it was completely obvious that it wasn’t a stock pot ad.
@@benzakonium
Yes I agree but to some, they don't realize that. So I specifically chose the most liked comments to reply on, it would be easier to let people know as they read the comments. That was my intention, I thought you were genuine so I decided to make a reply.
“It doesn’t have to be perfect”
*looks perfect
Narxos for real.
No chewy bits of skin.
Honey sauce looks delicious.
We need someone produce this en mass.
RUclips recommendations?
"Cooking should be pleasure. Not a job."
*is literally Marco's fucking job.
@@hoilst he hasn't cooked professionally in well over a decade
He's obviously flexing dat Michelin star.
When Knorr isn't pointing a gun at him from behind the camera to use a stockpot, he's in a much more playful mood.
Funny enough, he's always been behind using stock cubes. I think he _likes_ working for Knorr.
@@imstupid880 of course he does they pay him a fortune
Actually he just turned up unannounced at knorr hq one day and told them to start filming.
They were too scared to say no.
It is extremely unhealthy to eat so much meat. On top of that, pork meat takes almost 6 hours until it is fully digested because the pic's DNA is the closest DNA to that of humans therefor our body is irritated when the pork lands inside our stomach and so it will stay there for a long time and rot and stink while it is very very slowly digested. Then poop that meat out and smell your poop, this smell is the worst really. Anyways, keep healthy and kickin' out there buddys, keep in mind, something that feels so dangerously good and delicious usually is bad for us. Energy Drink, Soda drink, Alkohol, Meat, sugar, salt etc. at a larger amount as recommended.
@@Anudorini-Talah who asked?
I don't understand why that video was so intense. How does he do it? I'm watching him cook a bit of pig, and it's like I'm watching Crank 3.
That's Marco for you. ;)
John Godwin
hahaha I know, I was having a similar experience.
I watched it on my phone.
Now, when I started the video my phone was about arms length away...
...By the end, it was two inches from my face...
I hadn't noticed but I had been slowly bringing the phone closer and closer to my face as the video progressed!
I don't now how he does it but he's got the magic! 🙃🙊💂
Lmao
It's the unsettling music in the background.
what you didn't see is how he chased the pig in a high speed car chase, Defibbed the pig to stun it then butchered it himself in an intense montage.
3:28 "Doesn't have to be perfect" - proceeds to make the most mouthwatering pork belly i've ever seen
Anathelus you. Haven’t seen good pork belly
bitch he said that whilst plating.
Shit looked way better than Ramsay's
James Hughes
I’m not sure how one could improve that. What would you do?
@@nick260682 i dont want to be smart ass or anyting i just gona gice advice as a cook one day before i would sesson meat side with salt peper garlic powder and paprika that would give meat more flavore. And all other do like him. I cut in cubes skine and then bake it on 240c for 30 to 40 mins and then slowly baking it on 140 c for 1,5 h. But i will try this metode
That "purrrr" after the sage sniff....I am done hahaha XD
Gotta give it to him. Gordon might be a great chef, but he is more like a nerd who has learned it all. Marco has embraced cooking completely. Like a grand master.
Welcome to italian cooking lol
Lmao I would not call Gordon a “nerd who has learned it all”, even if I agree Marco > Gordon
marco is a creep...whats not to love?
i love the fucker for being a creep
Why can nobody ever watch a Marco video without mentioning Gordon but can vice versa??? 🤷🏼♂️
Well..Marco is Gordon's master..he learned from the best..
Love how practical he is when it comes to cooking. Obviously, you still need to learn the rules but he has a very gray area about his methods which means he's just a master/god at the basics and knows what's necessary and what isn't. Some high level chefs spend so much time on specifics, cooking is more journey than destination. Marco teaches in a way that gives flexibility and opportunity to learn.
"When it's cooked, it's cooked"
Not even high level chefs, but the pretentious cooks who pride themselves on being "pure".
Simplicity is superior . Less is more when done with 100 percent effort
You could've made your comment short by saying: He's an italian/mediterranean cook in a nutshell.
@@k.r.99 thats a very ignorant statement, because i personally know a lot of Mediterranean cooks that could take a chill pill every now and then, probably culminating in the one guy who had a meltdown about carbonara, and that adding cream to it is basically a warcrime.
@@eccomi21 damn, actually, you're right.
"Cooking should be a pleasure, if its a job, get a takeaway"
Harry Blum he's right, you know...when I was a chef in a fine dining kitchen, we never cooked when we get home...just McDonald's and KFC😂😂😂
@@JaysusEscobar I'm still a chef and about 70% of my diet is ramen :D
cos Marco is clearly always brimming with joy xD
@@JaysusEscobar Or make lots of freezable things at the weekend
@@matwatson7947 I don't even go to the kitchen in my house when I was still a chef. Now I've been out of the cooking life for over 5 years, I'm happier than I've ever been and cook happily.
1:45 "I ate his liver with some fava beans and a nice Chianti... PRRRRRRR"
... And a stock pot
This is a guy who put himself under the most relentless, exacting, demanding pressure imaginable for years on end to reach the pinnacle of his profession, and then not only achieved the highest possible honour the system could bestow upon him, but transcended that system by relinquishing his crown at the peak of his powers. He's a man who's done it all and knows it to be nothing, so why fuss?
He is uncle iroh. But he captured Ba sing se and then retired.
Can u translate this into mild words? Please
@@eleandre6377 he did it all and gave it up to be happy
@@hauthicus why was he not happy
You could fuss if you want to, or not. It’s your choice.
Better than Gordon Ramsay's recipe by far.. and his skin wasn't soft..
I love it when he talks to the food... "pig, pig, pig, pig....."
the sound of the knife going through the crunchy crackling...omgggg
plyzwthsqrlz auditory pleasures
I came in my shorts
WTF! No STOCK POT?!?!?
+trog lodyte I see what you did there.
+MalakianM2S Thanks captain. Thanks.
There's always got to be at least one...
Offs...
Good one
Marco Pierre White is the Hannibal Lecter of cooking
Gordon Ramsay is the Sergeant Hartman of cooking
Heston Blumenthal is the Willy Wonka of cooking
Jamie Oliver is the Canteen Lunch Lady of cooking
Marco Pierre White is the Professor X of Cooking, the 3 you mentioned were all his pupils at one point.
Actually, Jamie never worked with Marco. They don't exactly like each other much.
+Lucy Machado Don't Gordon and Marco hate each other now too? lol
Actually no, that is apparently in the past. Last year, Marco mentioned they met on a plane and had drinks together. Also last year, Gordon bought a print of a picture of Marco from the White Heat cookbook, which Marco signed, "For the Ram, with love from the Bull". :) The feud does seem to be over.
Cyclops hates Professor X now too~
Made this crackling for dinner and it was phenomenal. My friends and I devoured every single atom of the crackling.
Oh sweet lord!!! I mean LAWRDDDD!!!!
I think you're replying to an Indian keto youtuber.
I think you mean sweet lard
When you watch Marco cook, you can just tell he's a fucking genius. Especially the part where he doesn't peel the onion. I think an artist has reached the true pinnacle of artistry when he's able to see that imperfection makes perfection, and never doing anything unnecessary. And also the way he smells that sage leaves, I mean that just says it all doesn't it?
+holohulolo Or is it laziness ?
Agent Smith sure it can be. It's still helpful isn't it.
what a pretentious amateur
@@kait2972 yes, you are.
Great observation
No one:
Absolutely no one:
Marco Pierre White: *PURRS*
"it's got that sense of occasion, it doesn't have to be perfect.."
Well that dish looks pretty freaking perfect for me....
pig pig pig pig pig! that part had me laughing! haha
His calmness and careful nature makes me feel like I could never fail while cooking.
Agree 100%. I didn't really think I could cook until Marco, now I'm making crackling (not as perfect as his, but still pretty good. :))
Omg I just realised I type careful. It was supposed to be careless >
@@Bbbuttersknife how was it?
@@shinnyii it was excellent. Probably the best recipe I've ever used.
@@Bbbuttersknife Must’ve been if you remember it after all these years :D
God dammit Marco i'm not a chef, I don't know when an onion is cooked! give me a time man!
+sniktun1 Onions come in 10000 different sizes. You have to learn to cook it by experience.
Ok...
I just did this recipe and it was the f*cking best pork belly I ever had...
OMFG
Did it crisp up just as expected?
@@loaded2820 Yep, everything was perfect.
The meat is juicy, not dry, and the crackling is crispy and light.
Amazing I tell you!
@@sungondese but what is the tmperatur of the oven?
@@TheKebobman bout 160, aprox.
try Ramsays and compare
ruclips.net/video/9biIOtEYeHc/видео.html&ab_channel=GordonRamsay
I have a feeling Marcos will still win.
My favourite MPW video ever.
To celebrate Marco's 52nd birthday, my favorite bit of food porn ever.
food porn :)
food porn?...ready to eat it up!
+Lucy Machado This looks sooo good!
+MilkMonster Not in the same way it turns you on, probably.
does Marco do any of his own shows? I've been watching Gordon and learning. I like Marco as well
honestly I think Marco is a great teacher and has such a cool way to describe cooking and the processes. Thanks for uploading this vid.
+Eric Covington You're welcome, and I agree 100%! :)
Is this suitable for vegetarians?
Only if you're the kind of vegetarian who eats pork...
Pig eat grains = Pig + grain
you eat pigs = You + pig
you + pig - pig + grain = you + grain = you eat vegetarian.
Of course it is. Becourse its not meat, its pig.
John Dory Makes sense to me. Now do my taxes.
John Dory We have a Mathematics Nobel Prize winner here.
He didn’t give one single f*** in this video 😂
About to cook this for dinner tomorrow! Can’t wait, hearing him cut into the crackling is an eargasm every time!
Edit: pork took a bit longer in my crap electric oven but came out delicious with lovely crackling. Gravy was nice. 600mls of clear honey I think is a massive overestimation of what's in that bottle. I followed that instruction and there was way too much glaze. It also went darker as I think I had to reduce it longer than normal due to the quantity.
@Bernie Sanders what oven are you using
I mean 600ml might quite bit more than what that one bottle contained, but if you look at it, you can see there is another bottle on the chopping board before and its gone the next time its shown, so he most likely had 2 bottles
@Bernie Sanders If you look closely at his cut of meat, its really good quality suckling pork belly where the skin crisps easy and has more tender meat. if you buy normal pork belly it will never work at 160. you need a higher temperature for a bit of time as the skin is tougher then suckling pig.
2:48 - JizzinmypantsIJIZZEDINMYPANTS
Oh God I'm gonna cum!
what?
just oil and salt and you have this biblical crackling?
AlexNipe its the water that's the secret
AlexNipe how can little sprinkles of salt make that skin crispy? Chinese pokes the skin with knife/forks then smother it with rock salt
raymund usi ~ the chinese boil the belly first, then use fork or nails and stab the belly many many time. that result in amazing crunchiness.
its everything he used, water, salt and the oil too. trust me im asian oh and sometimes we boil it first
It's the temperature and the sunflower oil, the oil gives it that amazing color, the temperature allows to make it crispy while cooking the meat, the water softens the underneath flesh, the salt just for flavor, I did this for Christmas, my family was absolutely uncontrollable, they attacked the dish like a pack of wolves. Amazing recipe from Marco.
out of all of the cooks and chefs i've watched, Marco is the one that i would say has the highest margin of making something look easy yet creating something so divine.
Marco's got some serious sprezzatura - who cares, just put some oil here, some water there, and it turns out like this.. it's maybe not perfect (it is perfect)
I learned a new word today. Thank you ❤
Didn’t expect the sage reaction. I laughed my ass off
made this today for my restaurant staff lunch and they finished the dish in just a few minute, definitely the best crackling recipe
words can not describe how much I love this man. 'Legendary' doesn't give the man enough credit.
I come back every now and then for that purrr. Godly
I love how lackadaisical this chef forever is. “There, place it in the oven, when it’s done it’s done. No worries”
No time clock, no temperature; just set it and forget it till it smells delicious.
Memes aside my pork belly was rather thick and it did not crisp up after 2 hours using this method. Needed to go to 200 for 30 mins at the end. It was my choice, really.
Wise words of Marco...
"When it's cooked, it's cooked" 😂
I'm in hog heaven watching this. OINK!
I'm so glad I aint a Muslim
+steven o'brien Me too but this pork belly looks delicious *wink*.
+Gluemonkey i'm so glad i am, this looks fucking horrendous, you'd eat your own grandma if she was glazed mate
+steven o'brien well, muslims can eat pork if they're minority and have no halal foods
+astroboirap It looks horrendous cos you dont know any better mate.
+astroboirap Just because your religion doesn't allow you to eat pork, there's no need for insulting people who can. Some religion/belief can say the same thing to you for eating beef, or even any meat altogether, the same way you seem to condemn others for eating pork. Think about that.
If you think that's irrelevant because your religion is the only absolute truth. Maybe start asking why you can't eat pork. Is it just because you were told not to? Even if there is a reason, how many people who've eaten pork has not suffered any of the effects from committing the sin. How many people who've eaten pork is a better person than you?
pig pig pig pig pig
As someone who has made lots of Asian pork belly, only minor change I would've done is score the top. Won't change the flavor, just makes it easier to present once it's cooked.
Tried this at 160. Must be something wrong with my oven as the crackling didn't really get crispy. Two hours in there!
"It doesn't have to be perfect" he says as he serves up perfection.
first time watching him purrr... :D
The purring complements the pork belly beautifully. :D
Lucy Machado ..but then again, it's your choice...lol xD
alwin yeoh
I definitely want purring with mine! :D
And that ladies and gentlemen, was food porn. I don't know about you, but I am off to the shops to fulfill my fantasy!
“I like big chunks, I don’t like small slices”
Marco Pierre White
Basically you watch the whole video being terrified of this creepy purring potential serial killer, then he plates it up and you're like "wow fuck that actually looks really good"
I'm terrified and aroused at the same time.
i could watch him read the telephone directory
charisma overload in the best possible way
living legend genius
I like Marco pierre White's philosophy in cooking "less is more"
This recipe is false! Instead of water you must fill the tray with 25 blobs of knorr.
The way Marco talks about cooking is like verbal sex. Like that of a soft spoken poet. The William Shakespeare of the kitchen if you will 😂
"it doesn't have to be perfect"
Proceeds to make a perfect crackling
Omg, the crunch on that thing!
つ ◕_◕ ༽つ Gib つ ◕_◕ ༽つ
Him slicing that belly at the end is literally AMSR
For the best crackling, score the skin. uncovered leave the pork belly in the fridge heavily salted. Brush salt off rub with oil and re salt
you dont need to do those steps if you buy your pork from a butcher who has had the pig hanging amd not sitting in plastic like in the supermarket, if you buy from a butcher with skin thats already dried those steps dont do anything and are a waste of time.
2:43 the way he keeps saying pig is like Hannibal saying "Fly, fly, fly, fly" 😬
"Little Starling, fly fly fly!"
Solid cooking philosophy. Purring. Crackling Pork. No Knorr stockpot plug = Best Marco vid ever!!!
1:46 sometimes i feel like marco gets so into what he's doing that he doesn't realize what else he's doing
Be aware that I think MPW uses a forced fan oven which makes all the difference. I tried making this in a conventional electric radiant heat oven and at 160C (325F) the crackling was more like rubbering after 2 1/2 hours. In the future I'll try 425F to see if I get the desired effect (with less cooking time.)
He says 1.5hrs - 2 hrs 160 degrees maybe u wanna try that
@@saitama3150
Did you read his comment?
its not about the fan oven, iwould put money on the fact you bought the belly from a supermarket and the meat wasnt hung and dried. go to a butcher and buy that same cut and youll have crunchy crackling.
@@robinhooduk8255 I think both methods in conjunction will result in the best crackling. The Chinese know how to make some of the best pork crackling and their secret is similar what what you said, let the skin dry, whether it be fridge, or hung dry, as long as moisture evaporates, that skin will puff up like a hemorrhoid
When I see Marco, i never see a celebrity chef. I see a true artist.
Same here. :)
@@lucyd75 wrong, mother nature is the true artist :)
Now it’s a prime cut
2.48 Oh baby that sound. Im in a spot of bother now.
do u know the name of the music??
1:47 they'll be talking about this video a hundred years from now.
The day Marky boy actually looked at the camera.
"When it's cooked it's cooked" Lol I say this to my buddy all the time and he never gets it.
1:50 "I like to season the atmosphere, not the meat"
can you imagine in that atmosphere is something called gravity what pulls the salt down to the plate if thrown at a perfect angle that requires sharp eyes, just as seen on Marco when he threw it. Man you are broke
I like how he says "there is no need for a recipe" and then says "just pop them in the oven and when they're cooked, they're cooked"
Yea ima need a recipe lol
That satisfying crunch is music to my ears
Coming from someone that doesn’t eat pork i would definitely cheat and eat this wow looks so amazing unbelievably good!!!!
When he cut into it.... that crackling sound.... holy ASMR Batman
Oh... I feel like eating the screen when I watch this.
Marco Pierre White just raised the price of pork belly to prime rib level.
It is time to get right with Jesus. You aren’t going to automatically enter into heaven if you have lied or stolen or had premarital sex. Even one of those makes you worthy of hell fire. Don’t deceive yourself! The punishment of sin is hell fire.
Jesus died so you can get a clean slate and forgiveness of a future sin when we confess it. When you start to follow him you have to strive to obey what he commands.
No one will enter heaven without the blood of Jesus over you. No other way but through Jesus
Marco your killing me brother! Good god that looks good
better than gordans crispy belly pork! the master still has it!!!
Gordon Rawsay. ;D
yep, you look at all his videos and compare to ramseys, even the stockpot videos shit all over gordons videos. gordons pork belly looks shit compared to this.
That's pressed pork and it's a completely different recipe if you didn't notice.
@Robert Phillips most of it i cant, but i can make a better beef stew and dumpling than shown in ramsey video. that recipe is trash, he makes the dumplings too dry and like bullets, dumplings should be too wet to roll in hands and should be spooned into stew, that way they cook soft and fluffy.
i like marcos cooking more, his chicken kiev video is best cooking vids ever and that recipe is a lost skill on most cooks that bodge making it on youtube.
@@pwenkojammy2894 nope, we are not talking about the pressed recipe from Fword, we are talking about the other one with slow roast in title and has 38million views and is crap.
This man is a genius he's so carefree and he's so comfortable in his own kitchen a sign of a great chef
Doesn't have to be perfect🤔
Makes it perfect😁
No stock pot? No knorr cube paste?. Is this really Marco?
I regret watching this without any food around me, this cracklin looks and sounds so amazing that i'd kill for a slice of that crispy pork! Damn it!