The Pork Belly Plait. Braided Pork belly.
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- Опубликовано: 7 сен 2024
- 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..
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.
Love your effort in helping people dealing with meats and loving their lives ! Thank you!
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.
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!
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, it was genius. Very hard to come up with a great new way to present something that hasn't had improvement for years. Thanks.
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.
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!
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.
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!
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.!
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'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!
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.
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, 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.
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.
Hey I love it. What a great idea. Like they say, presentation is half the job of selling a product.
Congratulations if you're the first person to create this! It looks awesome!
H
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!
Rotisserie over mesquite because the fat would pick up all the sweet smoke. Very nice technique. Thank you.
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!
Wow! I just blew another keyboard, covered in slobber, again! Pork Belly, one of my favorite cuts of pork. Brilliant idea!
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.
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.
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.
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!
Holy cow...those SRP Plaits look stunning!
oh my GOODNESS, ideas for marinate is endless... gotta to try plaiting some soon..thank you, thank you
EXCELLENT. It’s breakfast lunch & dinner for me. Not forgetting a plate besides my whiskey glass.
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.
Belly pork and chicken have something in common, they are food of the gods. Yet you still managed to elevate it.
I can't wait to make this tonight. I've already cleaned and prepped my pork belly.
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.
The bit you trim and make into sausage are some of the bit I love the most to slow roast on my Weber grill. I especially like the skin all crisp and crackling. Thats a treat. So I am going to leave me skin on while I roast it. A liquid smoke is an indoor alternative.
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
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!
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.
While preparing this for a Christmas gathering my oldest child (7) walked in and asked “are you making meat pretzels?” 😂
Yes, yes I am. 🤣
First prize Scott, will be doing this one, so simple why didn't I think of it myself. Thanks for sharing another Gem.
I have a Hungarian cookbook and a Polish cookbook with plaited pork strips made into rings for individual crown roasts. Very lovely. Yours look nice too .
Wish I would have seen this before I made burnt end bites. Will definitely try this when I get my next pork belly. Looks delicious! Thanks
Brilliant! SRP Plait it is... can't wait to try this
Coming from Texas. This is amazing. Gonna try this next weekend. Supreme idea.
I made a chile marinade ala carna asada and sliced it thinly and made tacos, the presentation and actual prep was extremely beautiful and the end result was tasty.
Oh Canada! Just ate to celebrate. Everyone loved it!! Thanks
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!
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.
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 😎
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
That was freaking brilliant!! This will blow people away when they see it.
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.
Just subscribed. Congrats on presenting your unique UK perspective on the foods so many today ignorantly frown upon. This Southern Yank appreciates your work.
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.
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.
This could be tossed on the rotisserie easy. Yum.
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.
Subbed at 99,224. I can see that you put the fun back into cooking. At the end of the day we are left with meat that is pleasing to both the eye and the palate. Thanks for your efforts and sharing your experienced handy work.
Yup, I am going to make this soon. Thinking of using my own spice rub (special ingredient is orange juice and zest) and smoke it for a bit on the grill. Then maybe also make up some sauce that also has orange plus whiskey. Cannot wait to try it.
This is the best idea about pork belly, thank you.
I see these in Germany but they are absolutely delicious. But you make it look so easy, and easy is it not. It is artwork.
I love the spirit you bring into your videos and cooking. It's an inspiration for me to get back into cooking. Thanks!
Scott, I tried this the other day, one plait had Jamaican jerk seasoning the other soy and honey. Both were incredible. This morning for breakfast I sliced the left overs about a quarter inch thick and slowly pan fried them, then I had the most delicious sandwiches ever. Thanks for the technique mate, you're a winner. P.s I am spreading this around my mates down here in NZ.
Pork Belly Braids. Awesome.
Wow so simple I can't wait to amaze my family and friends with this ♥️
Nice touch, I feel this really elevates the presentation and distributes the fat better. I will give this a shot. Thanks for posting.
bkeene12 to much talking is not good booring
I dont know why I watch this whilst at work...with naught more than a hospital grade dry turkey sammich for dinner.... Im drooooooling!!!!!
Amazing .. I had to try this . Made a little vid . didnt do any marinade this time .. maybe next time .. The texture of belly is the best .
I don't know why but I love this
Yes, Scott... We've heard of Coleman's, although I've only seen it dry, not prepared. 😋
It’s exactly the same without added water 👍👍👍
There is no off position on the genius switch. Great video. Cheers !
Be even more genius had you seasoned before the twist. Stunning, indeed. Making these this coming weekend.
I watched this high. That slow mo basting changed my life...
absolutely amazing, its midnight and i cant stand the temptation but to go out and buy a pork belly to do this! Definitely Recommended!
Scott, great thanks for the great video. Pork and Pork bellies are a big deal here in Thailand, but let me tell you, this one is a great idea, and you should patient it! It is going to be my next project. Blessings. Dan
Nice Scott... Adding the extra flair, love it. Will now go watch all your other vids!
what a GREAT Idea. I'm leaving tomorrow for a visit of family on my dad's side in Texas but when I get back I'm going to make this dish. Great fun and good work.
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...
wow that's beautiful. that's what you call a gourmet butchec
Braided boneless spare ribs!! Joyful! Brilliant beautiful Delicious!🐖🐖🐖🏹🏹🐖🐖
As the man once said "there's nothing new under the sun". Looks well tasty mate...
WOW!!! My Husband was DROOOOLING!!!
What a creative way to do my favorite. I plan on doing this Sous Vide this weekend. Will let you now the outcome.
Absolutely beautiful! My tummy started rumbling about the time you lifted them out of the pan. Congrats on reaching 100k subscribers!
Dude, that's sweet. I would marinade before the plait creation. Get all the goodness deep inside. Watching this made me also think of doing it up like a cured bacon. Cure for 7 days, ,then trim and plait and on the bbq at 300 for 2-3 hours indirect heat with a smoke packet. So many options. Thanks. From Canada.
Great idea ! Even better : you could use the same technique as for making a plait leather bracelet, with both end looking the same (uncut) and no string needed...
Once again Scott, you have made me hungry.
I agree with you Scott, this looks beatiful! Will try this sometime this summer for sure!
Honey and mustard compliments this dish so well.
Our thanks to you sir. It really tastes very good ( home tested ! ! ! )
u have stepped up my butchery skills!!!! thanks mate!!! ur an inspiration !
You are a genious. I am going to cook this up on my big green egg tomorrow - WINNER!!!! God Bless the PiG!
Super work and demonstration, Master. thanks !!
looks fantastic Scott, love you on-screen style.All the best. Will be giving it a crack, cheers from Oz
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.
Looks absolutely fantastic, this is deffo something I'm gonna try over the Summer. Big respect!
I'm going to have to try this with Korean pepper paste & sesame oil.
Sounds great
Scott, really spectacular, the look, by sure the taste and everithing arround your preparation is awsome.
Congratulation!!
You sir are a bloody genius!