The Pork Belly Plait. Braided Pork belly.
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- Опубликовано: 10 июн 2016
- The SRP Belly Pork Plait..A simple but stunning pork product for slow roasting, grilling or BBQ. A great original way to prepare pork belly, that looks superb on the plate, and tastes amazing, juicy and tender..One of my own original creations too.The ScottRea Pork Plait.Enjoy
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You.. 
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Scott, it was genius. Very hard to come up with a great new way to present something that hasn't had improvement for years. Thanks.
Just made this yesterday, came out amazing, been making sandwiches with onion rings and coleslaw on top of the pork belly. Thanks to you and all your videos, you have enabled me to do so much, including butchering an whole hog.
I personally love that Scott knows no boundaries of contamination..... That looks absolutely amazing and I hate cry assess. I wish I could try that and this video is like 4 yes old.
This is an amazing idea. One that came to me after having quite the amazing ground pork curry cilantro sausage, is to lay cilantro leaves in as you braid and then powder the piece with your choice of curry. Between the porkfat, curry & cool cilantro...Yes, the possibilities are endless.
Scott, me ol' Jock, me ol' nan did just that, every Christmas when she roasted a Turkey using the pork belly skin as the wrap over for crackling. I have been doing for my Christmas and now my daughter does it too. I love cooking. It is so rewarding to see people eating.
Rotisserie over mesquite because the fat would pick up all the sweet smoke. Very nice technique. Thank you.
My father was a slaughter man and he used to say about a blunt knife. You could ride bare assed to London on this knife . Just brought it back to me . Love your recipes!
While preparing this for a Christmas gathering my oldest child (7) walked in and asked “are you making meat pretzels?” 😂
Yes, yes I am. 🤣
That Plait is pure gold. It Looks like a gold mine of a preporation, but alas, living here in Utah where the Respect and Passion for butchery is nonexistent in our Commercial Grocery stores, I have literally never seen a single solitary one available for purchase for anybody anywhere.
Maybe I should get out more, but at least now I know how to make my own, but I'm sure it takes practice to di it with ease.
Thank You so much!
i know this is old but there's a way to braid it without cutting it open all the way. as in cutting twice down the center but leaving the ends together. its like those leather wrist bands. idk if anyone's commented this but i would imagine it cleans up the final product somewhat. its just a little extra craft to show you've gone the extra step.
I'm glad that you chose to use the word "plait," and not braid. So many people here in the United States have never heard the word, "plait." Nevertheless, this pork belly plait of yours makes for a quite impressive presentation. Thanks!
Congratulations if you're the first person to create this! It looks awesome!
H
For around five/six generations my family has always tied strips of belly pork into knots. We cut the rind off, tie each strip into a knot, brush with a little seasoning and dripping then bung into a hot oven. (If the knots give out too much watery liquid from the pork just take out the oven to drain it off then place back in the oven to finish cooking) They cook up lovely and crispy, are great lip smacking finger food (especially for kids!) and they are great with your fave marinade for a barbecue. This way of cooking belly pork has passed from mother to daughter for so long, I even taught my own daughter how to do this. Oh, and the left over rind can be used to make pork scratchings or put through a processor to use in fat balls for wild birds. Waste not want not!!😋❤️
Scott; Did a plait for a Memorial Day BBQ. Smoked it for 3 1/2 hours at 275-300. It was perfect. No shit probably the most complimented food I have ever cooked. Thank you for the idea... You ROCK!!!!
Nice one Ivan, cheers mate.
Pork. A New Twist. "The S.R.P.P. Smoked Twist". Double the butchers cord when tying the ends and add a hanging loop.
Hang overnight in your choice of flavored brine. Rinse well. Pat dry and rub with a southern hot rub. Hang in a smoker that uses a cool smoke process for 24 hours. Hot smoke is NO good. Serve with Hoaggy buns, hot mustard and a cold brew. Heaven.
Challah with pork belly! I love it! Have to try this on a smoker.
Because of the visual appeal, the braided belly has an innate wow quality. I've been doing the same thing for several years on special occasions with cajun spiced bread, but never thought of doing it with meat. You're an inspiration, Scott. Thanks!
Love your effort in helping people dealing with meats and loving their lives ! Thank you!
Smoked a couple of these over cherry & hickory wood, spritzing it with a 50/50 mixture of apple juice and bourbon. It was EPIC!!!
Scott, I learn so much from each of your videos. Thank you for taking the time to share your lifetime of experience with us! Right now I have beef cheeks simmering for special sandwiches for the family tomorrow evening. The broth so far is amazing! We never would have tried this without your video. Now I can't wait to treat everyone to your SRP Belly Pork Plait. Thank you again, Scott!
Wow! I just blew another keyboard, covered in slobber, again! Pork Belly, one of my favorite cuts of pork. Brilliant idea!
From "Across the Pond", this was a common thing to find in Butcher shops when I was a child. However, I had forgotten about it over the years. I thank you for bringing back a warm and wonderful memory from my childhood. Back in the day, Butchers, Bakers, Candiers and others made life so magical and mysterious in comparison to the 21st century. I will be doing this soon and spreading the end product to many friends to bring it back into style in the U.S.!
Ooh! Ooh! made it! i mixed Coleman's with Dijon. Rubbed the plait with it. smothered the plait with thyme. wrapped it in bacon, and cooked the plait in an igloo of Kosher salt (i know Alanis Morisette could write about it) the fat bastes the meat,the fat absorbs the thyme and bacon flavor. Damn! you are the bomb my north country butcher idol! Cheers from the D.C. America, cheers! All good things!
EXCELLENT. It’s breakfast lunch & dinner for me. Not forgetting a plate besides my whiskey glass.
This could be tossed on the rotisserie easy. Yum.
Pork Belly Braids. Awesome.
Brilliant! SRP Plait it is... can't wait to try this
Novel idea, clever and creative. It probably self bastes which is an added bonus. Imagine slipping a few slices of chorizo under the folds of the plaits. Damn I'm hungry now!
Be even more genius had you seasoned before the twist. Stunning, indeed. Making these this coming weekend.
I have to say, this is inspired, and inspiring. No better way to get that luscious pork fat INSIDE the meat!! Small wonder it doesn't shrivel, or deform. Pleasing to the eye, and you could spice the meat before plaiting, and then glaze the outside.. Thanks loads, Scott! You made my brain tick over with how to run with this. Brilliant.
Do it Portuguese style... Marinate with wine vinegar 50%, water 50%, lots of smoked paprika, crushed garlic and black cracked pepper. Marinate for 24-72 hours and grill! Note: Apple Cider Vinegar is also very good!
Belly pork and chicken have something in common, they are food of the gods. Yet you still managed to elevate it.
I'm going to do this braided pork belly. then brine it for 48 hours, cold smoke with apple wood for 4 hours then Slap her on the ol BBQ, low and slow! Scott once again you amaze me, from your unknown friend in Idaho State keep up the great work.
Greg here. Just got me a Bauch at my Metzgerei here in Germany. I will do this, By the I told my butcher lady what I was going to do with it. She said wow what a great idea. By the way I will be sending my grill friends across the pond this great idea.
Love this.
WOW!!! My Husband was DROOOOLING!!!
A winner!
I live on a farm in North Carolina and we are all ways looking for anew way to cook pork, buddy thats a hit! CAN'T WAIT TO SLAP THAT BAD BOY ON THE GRILL! Thanks pal.
Оригинальный рецепт. Давно думала, как грудинку приготовить, просто положить её на противень и запечь не очень хорошо получалось , а косичка - супер! И очень понравилось, как повар работает ножом. И мед с горчицей - свинину очень хорошо так смазывать при запекании.
And on the 8th day, The Rea Master General, gave the World plaited pork and man said "it is good". F#$king genius. Nuff Said. Regards Moose.
+mounty27 and for my next trick moose....
I ent got a scooby doo brother..
All the best...
+mounty27 and for my next trick moose....
I ent got a scooby doo brother..
All the best...
Holy cow...those SRP Plaits look stunning!
Mouth watering !
Hey I love it. What a great idea. Like they say, presentation is half the job of selling a product.
Braided boneless spare ribs!! Joyful! Brilliant beautiful Delicious!🐖🐖🐖🏹🏹🐖🐖
Awesome!!
Sorry Scott, I used to make these when I was a lad back in 1820. Duh! Congratulations on your creation, just waiting for the shops to open so I can get the gear to try this heavenly piece of pig.
You're a champion.
Thank you Scott exelent new dis 🏆👍🏻🏆👍🏻💐🍲
thanks for the videos you have . I'm A single father and I had trouble cooking, but i am putting more time into learning to cook more for me and my daughter more food much better then my typical cooking.
Fantastic!
I can't wait to make this tonight. I've already cleaned and prepped my pork belly.
I dont know why I watch this whilst at work...with naught more than a hospital grade dry turkey sammich for dinner.... Im drooooooling!!!!!
First prize Scott, will be doing this one, so simple why didn't I think of it myself. Thanks for sharing another Gem.
absolutely amazing, its midnight and i cant stand the temptation but to go out and buy a pork belly to do this! Definitely Recommended!
A true artisan! Love it!
MAGNIFICO ..........DUDE
oh my GOODNESS, ideas for marinate is endless... gotta to try plaiting some soon..thank you, thank you
Man i made this last night and it came out perfect. 5 hours on the big green egg smoker at 225 degrees made the outside nice and crispy and the inside very juicy. Thanks man, it was great 😎
That looks fabulous.
You Rock SRP!
You sir are a bloody genius!
Once again Scott, YUMMMMMMMMMMMMMMMMMM
excellent idea scott
Spot on Scott. Way to go.
Genius at work!
Once again Scott, you have made me hungry.
Another great idea. I always had trouble finding belly pork, until I stopped into an Asian market. This will be my next project. Thank You again.
There are a few videos on sharpening knives. My husband bought a series, watched it, and since then he has been sharpening my knives absolutely shaving sharp. It takes a little time to get it right, but they last and last.
I like your videos very much!
Awesome.
Oh Canada! Just ate to celebrate. Everyone loved it!! Thanks
Scott, your impressive butchery skills are apparent throughout all your wonderful demonstrations. All butchers, and good cooks are proud of their working knife collection, how they stored, maintained and sharpened. A demo and advice specifically on recommended knives and how best to use them in the kitchen would be much appreciated.
Making these tonight.
G'day Scott,
If they gave a Nobel Prize for Butchery, you sir, would be the first, and only, winner. Not since the days of Menon, Escoffier, Bocuse, Chanoveir have I seen such pure inventiveness on a butcher's block.
Now, because it's the Queen's Birthday weekend here in Oz, I won't be able to get to my butchers until Tuesday! (I never buy meat in a 'mediocremarket'.) A thousand thank yous. I know it will be brilliant because I've seen it with my own eyes.
A print of this RUclips video should be required viewing at every food trades' school in the world. Like all truly great inventions it is simple, pure and created by a person with passion for their calling.
I predict that not too many years from now the SRPP and the braiding of other meats will be in the display cases of butchers the world over.
OUTSTANDING!
Cheers, Bill
retired cook and unworthy would be butcher.
winner, winner, pork belly dinner!
Mind blown :O
Great job having an idea - and then following up on it. I remember working a mindlessly boring job on the night shift at a local factory in the mid 90's and thinking of stuffed crust pizza long before I ever saw a commercial for one. I'm going to try the SRP Belly Pork Plait soon.
From the other side of the pond: We are ALWAYS looking for something else to smoke. This might be the next big thing! I'll be trying this soon.
EXCELLENT!
Brilliant idea, I cant wait to try it
I watched this high. That slow mo basting changed my life...
This is a must gotta cook it platter... Thanks for sharing!
As the man once said "there's nothing new under the sun". Looks well tasty mate...
Looks CrAzy good!!! Good times!!!
This is excellent. I'll have to get a pork belly now. LOL
Coming from Texas. This is amazing. Gonna try this next weekend. Supreme idea.
Belly Pork is a superb cheap cut for the BBQ...I'm totally doing this for novelty value....I had some success last year with a salt, pepper and smoked paprika mix, that i marinaded Belly pork pieces in a fridge for 24hrs. It was gone in minutes my family and friends loved it. This will be a winner for this year. EDIT - bloody love RUclips, its like a practical school where i only do classes in things i like, need or am interested in...
Sorry - not cheap any longer since people like Ramsay and Worrall Thompson started to cook around with it on the telly. A piece like Scott is using here costs me around £12 -14 at my local butcher. I would not call that cheap... The same goes for lamb shanks, all the cuts people didn't want, have become 'posh' food and cost you an arm and a leg.
I don't know why but I love this
Your the man Scott. Cheers.
Fantastic
Hey Scott, I'm from Wyoming in the US. I too love Coleman's Mustard. There is some in my fridge right now. : ) Being from Wyoming, I smoke most of the meat we eat. This includes, brisket, pork, tri-tip, salmon, and even kabobs. Now I'm going to have to try this and your corned beef too. : ) Thanks!
Mike
Super freu mich auf mehr!
truly a work of art you have sir a new fan keep it up can't wait to try this summer.
Amazing...
yummmmmy!!!!!!
I have to wonder why 35 people gave this awesome video a thumbs down, Thats crazy
+urbex2007 start by going to a real butcher shop for some quality meat, not some super market garbage haha
It's always bacon that does it
+Christian Pohl how is it a well known dish? anyone who's tried finding it on the Internet has no luck in finding it. I think you might just be a RUclips troll...
Because he is an idiot who has no knife skills.
In my honest opinion, your body tells you what it needs. If watching your friend led you to a bite and then an order, you needed that meat shot. I admit I know very few "vega anythings" but the few I do know are the first to catch any bug going around, have it longer, and the entire family gets whatever one has.
My philosophy, everything in moderation.
Scott, you are a bloody genius. Wrapping the meat in a plait lets it self baste and obviously means a better cook especially on the barbie.
I can see charcuteri possibilities with this.
Cheers from kiwiland
Really a fine idea!
that looks great!!!
Just subscribed. Congrats on presenting your unique UK perspective on the foods so many today ignorantly frown upon. This Southern Yank appreciates your work.
Costco sells pork belly now. This will be a good way to use it.
Thanks for the info on Costco.
Do u have Rhait knife.?
Oh my oh, my. A Foodgasm.