This channel has me yelling at the screen like it's Dora the Explorer! This man could substitute 3 cups of milk with a shovel full of dirt from his garden!
I actually really like this vibe. Very relatable as a sort of 'how does following along with this online recipe video actually look for the average home cook'.
Wtf u mean "average home cook" i am not an expert at cooking...but even i can follow most cooking tutor This is downright horrible...heck he doesn't even do most of the thing right
The skins becomes chewy instead of crispy when you cut the groves too deep and they get steamed by the water from the meat. You're not supposed to cut all the way into the meat, but only through the skin and just into the fat underneath. Another tip to make the skin more crispy is to place it on the top rack for a couple minutes on your oven's grill function (the option with the jagged line on top) after it's cooked through.
anyone who knows asian / chinese cooking will immediately tell this recipe is shit. first and foremost the skin needs to be super dry in order to achieve the crispiness you desire. these g.r. cooking videos have so many views, but they are utterly garbage.
Perfect answer, i was just about to type this. The other problem with FC's is that he put his pork belly into a roaring hot pan which cause the skin to overcook. turn the heat down to medium and add some weight to the top to ensure that all the skin has proper contact Your looking for a glassing effect in this type of pork belly cooking not a puffy effect, the puffy effect takes days to accomplish and years to master.
To be honest, Ramsay's recipe really sucks. The skin should be as dry as possible during the whole cooking in order to end crispy, and we can see gordon splashing some wine and stock on the skin while pouring them around. You also need a bit of vinegar on the skin. I also think the meat will be very dry from cooking for so long in liquid. It should be air baked for 1 hour then 5 minutes under the grill for maximum crispiness. Gordon Ramsay's a fraud.
this guy is great because he showcases these recipes while also having reasonable cooking equipment compared to the popular chefs who have basically every piece of cookware you could imagine.
Pork belly is one of the most common christmas dinners here in Norway. There's a billion little tricks and hacks people come up with in order to make the skin perfectly crispy without being hard. It's an art.
@@DeIta.we also eat it for Christmas here in Denmark Here is what I have found works the best I salt it thoroughly and me sure to get salt in the cracks Then I let it rest for around an hour Make sure that the pork belly is even in the oven, I sometimes use tinfoil under some parts of the pork to even it out If you have a stock or some other liquid under the pork belly, remove it half way through Also if the meat is almost done and the skin still isn’t crispy, turn up the heat to 230-240 Celsius and let the oven door be a bit open, to make sure all the damp escapes. U can even put the oven on grill if it has that function, but remember to keep an eye on the pork, so that is doesn’t burn. Im not an expert yet, I usually make duck and not pork for Christmas, so have only done this a few times. Hope it helps anyways though
The skin became like that because the salt didn't dissolve properly and calcified the skin. It's also possible the heat was too high and formed hard chicharron looking skin. This can be fixed by blanching the skin by pouring hot water over it or as you said, pre-cooking it. It will form crunchy and airy chicharron skin sometimes because it's a toss up for me either get a nice airy crunchy skin or gordon's normal looking skin.
Gordon heated the skin up on top of his vegetables, effectively keeping the skin from coming into direct contact with the bottom of the pan where it is hottest.
I like the name Martin. I also love how you "cooked" such a great "meal", I was feeling hungry before bed, and watching your video helped me feel actually not hungry at all!!! Thanks so much!!!
German guy here who lived in Bavaria some time, where this is their "national dish"... They cut it less deep, just the skin really. It gets a salt/pepper rub with way more salt (don't hesitate, it does not end up in the meat). The meat goes into the oven at 120 °C for 6 hours, skin up, add a tiny bit of water on the bottom or use a steam convectomat oven. They collect the lard and keep it liquid. Finally, after 6 hours, you bring the roast out, heat the lard to 180 °C and use a ladle to pour it over the skin. The skin will pop up like popcorn with loads of bubbles, less chewy, a lot crispier and much easier to eat together with the juicy meat... Enjoy!!! PS: you can make a matching sauce if you cook up the dark stuff in the pan with a bottle of dark or stout beer, beef or vegetable stock, a leaf of laurel, some dried juniper berries, a little bit of sugar or honey, smoked paprika powder, mustard and salt/pepper to the liking.
We eat a lot of roast pork here in Denmark and my personal favourite way to get rid of leftovers is to throw a slice or two in a sandwich with pickled red cabbage, pickles and some kind of salad. One of the best fridge clearing lunches you can have.
Hello fellow dane ❤. I basically have like the exact same thing whenever I’m having this dish. One of the best thing to have in my opinion, my step-father taught me how to make it and i can’t wait to try it out by myself one day, and pickled red cabbage can slap hard if done right, though with my family i don’t remember the pickles i think we just went with like roasted potato bits with it
@@matthewackermanaski9687 Yea, pan fried strips of it. I've rarely had it crispy unless super dry though, often ends either a bit too flappy or a bit too chewy, but rarely crispy, sadly. Might just be I'm too impatient to fry it right.
@3:56 The reason that happened is because of the way you put it into the pan. You closed off the sides and some air was trapped underneath creating a steam pocket. So instead of searing that portion of the skin steamed.
The irony and joking around on this channel is fun and good content, but this, with no irony: this looked amazing and was perfectly cooked. Most norwegians make this for every christmas so i know what im talking about. Well done!
I've made this recipe a lot and love it. To fight some of the crispyness I sometime reduce the liquid and pour it on top then give it some time to soak in, it isn't as crispy at that point but much easier to eat.
Lol at people actually thinking that the crispness makes it harder to eat. It’s the soggy non dried skin that makes it harder to eat. This pork is not crispy it’s soggy. Actual crispy dried skin makes it easier to eat. Like eating a thick potato chip
I really liked this video and laughed out loud many times. The creator has a great sense of humor and at the same time helps us understand how to make a tasty dish. Well done!
I gotta tell you, I just enjoy listening to your comments and improv! It’s hysterical. As for the pet flea or knat, how about naming him/her pork belly boy or pork belly girl!
You’re video had me laughing pretty hard. It’s the I don’t care and “send it” vibes I get that make it funny. The instagram post really had me laughing out loud. But, you pretty much followed the instructions so I am not sure why it’s came out slightly different. It gives me ideas for when I do my next one.
Awesome channel, just stumbled across it today. Good call on the mustard, its used often in BBQ sauces or as a base on meat for the same reason you stated! Big respect man, subbed!
To solve the skin problem you will need to cover it for 35 to 45 mins on med heat about 200f or 180c then cook it uncovered at 250c on the middle rack of your oven until bubbly and crispy
Typically crispy pork belly videos ive seen puncture the skin with lots of tiny holes rather than cutting it, i beleive this allows it to be more crispy/flakey without being rock hard
For Gnats: At home treatment I’d recommend putting Drano down all the drains, wait however long it says on the bottle (typically the longer you wait the more material inside can break down) , then when you go to rinse, use a mix of bleach & hot water. For the kitchen - as you’re pouring the bleach & hot water, run the garbage disposal a little bit. Make sure to keep your sinks & trash can clean too
Science teacher here, mixing Drano and bleach is very dangerous it creates a toxic gas that soaks into your lungs and stays there. If you're young it may not bother you but it could cause you problems later. Please don't mix bleach and Drano, it's very very bad. Much love. (It doesn't matter that you wait, both are liquids and gases so they are mixing in the air as well)
Cut the top portion of a plastic bottle off, put in some apple cider vinegar and mix in a few drops of dish soap in bottom portion of the bottle. Put the top part of the bottle back on but inverted. Seal it with tape. The flies will go in cause of the apple cider vinegar scent and then sink cause of the dish soap.
The trick to crispy pork belly is to have a needle like stabbing tool that you prick every square millimetre with, this helps it to become more crispy and flaky. I learned this trick from a Chinese chef who takes great pride in his pork belly. He has this tool that's like... imagine a potato masher, but there are no holes in it, and instead it is more like a weapon with multiple little needle/nail like pokey things sticking out of it. He just goes tot own on that belly for like 20 minutes with that thing. But DUDE trust me bro, the results are phenomenal! He also only does a dry rub with lots of spices, and lets it air dry for 4+ hours b4 just throwing it into the oven, no braising or liquid involved. 10/10
4:20 that's a fruit fly or gnat most likely. put a small cup of apple cider vinegar with a drop of dish soap mixed in near your fruit or plants. That'll murder those bugs for ya.
Looks really good. I’ve made this recipe too. The trick to an even crisp along the top is to buy the piece of pork belly that has the the flattest cut across the meat. That way it sits evenly in the pan all the way across and you get a nice even cook in the oven. You’re welcome 👌
Too much moisture in the skin causes it to have a little bit of a leathery texture and sticks to your teeth.. To fix this dry it out with vinegar, works really well. 1. Pat the skin dry: After scoring or poking the skin, pat it dry with paper towels to remove any excess moisture. 2. Apply vinegar: Lightly brush the skin with vinegar or use a spray bottle to mist it. (Use distilled vinegar) 3. Air dry: Allow the pork skin to air dry in the refrigerator uncovered for a few hours or overnight. 4: Cook as normal
Kinda late but whatever . For the pork belly we usually boil it first with garlic and black pepper corn and salt. Usually about an hour or an hour and a half depending on the size of the pork. Usually you can just check it by poking it with a fork if it's tender enough. Then after you take it out from the water and let it cool down/air dry. After, you poke the skin all around and it should release some of its juice. After the drying process you can stop there and either airfry or oven--if you want a crispier skin but not too tough, once it's cooled, you apply a small amount of vinegar and salt on the skin, refrigerate it and check it from time to time inside the fridge and wipe the excess juice it releases then cook it the next day . For airfry 350 to 400 degrees for 30 mins. If the skin is not yet on the level of the crisp, you add another 5 to 10 mins/ if not airfry just oven it
I find the Chinese method for the skin works best, essentially stabbing it a bunch with the tip of a sharp knife/meat tenderizer before cutting the cubes into the skin, then covering it with salt and brushing vinegar on it, leaving it in the fridge for a few hours or overnight. This dehydrates the skin and the acid does some stuff to it, you end up with very brittle crunchy skin, basically pork Crackling that isn't leathery or too soft.
Im new to this channel but I've never since such a disrespect to a food which has a step by step, I'm not even hungry watching you cook due to that I give you my respect and a sub.
Solid 10/10 British recipe that can showcase your cooking skills whilst keeping the budget down. Also, FutureCanoe humorously cooks this dish in a relatable and nonchalant way even adding his own twists like Chinese cooking wine 😂
You used regular salt, he used kosher salt. The dosage on kosher vs table salt are different. You didn't rub the salt in enough to fully dissolve it, leaving some spots saltier than others. The salt causes the meat to dry out and form a hard layer in those spots, so spots with more salt were crustier than the spots with less salt. Still looks delicious though! id sure enjoy eating it :D
This stuff is actually a traditional dish here in Norway. Personally I don't really like it but I do prefer the skin to be kinda chewy instead of completely crispy
I went in just expecting memes but came out having watched a pretty good cooking, down-to-earth cooking video. Lighting and staging is pretty important for food shots. You might play around with that for your next insta shot.
If you have house plants, the soil they’re in can be a breeding ground for gnats. You can fix them by taking them out of the soil, pour boiling water in the soil, mix and let sit until cold, then add the plants back in
I used to be a buffet chef and while not available to most people we used an industrial steam oven to cook it for an hour with light steam then turn it off and finish it for an hour with dry heat. I always had to stand at the buffet table and serve it because the crackling was awesome and first customers would take it all .
I only ever really make pork belly into the fake version of burnt ends. making them bite sized pieces and softening the hard crispy skin with a sweet bbq sauce to also match the savory pork taste is absolute perfection.
The best part about your videos is that unlike all other cooking videos i don't get hungry while watching, thank you for such amazing content!
Damn what a good roast lmao
murder...
@@nightmareblack8674 unlike the one in the video
@@Fillduck😂
@@Fillduck bro 💀
This channel has me yelling at the screen like it's Dora the Explorer!
This man could substitute 3 cups of milk with a shovel full of dirt from his garden!
I just started watching and the pork already looks like a Cartel victim
I thought it's already cured 😭
quite funky
@@lue64 Don't ✋
it’s a month old
Lmao
I actually really like this vibe. Very relatable as a sort of 'how does following along with this online recipe video actually look for the average home cook'.
He didn't even follow along
Wtf u mean "average home cook" i am not an expert at cooking...but even i can follow most cooking tutor
This is downright horrible...heck he doesn't even do most of the thing right
He followed about halfway and then he derailed
@@kiro253 That's exactly the point of these videos. This is for entertainment, not a cooking tutorial
@@greengnwstockiconnSo then it's not average home cook level.
That stuff about the mustard was actually mad interesting. You should do more of that
I was searching for this comment
the last time i remember him doing that was when he followed Binging With Babish's deep dish pizza recipe. He explained acidity in dough.
You know you're about to find out what FutureCanoe actually knows about food when the L music comes on.
the death note musc coming on when he's describing food science
😭
Bro becomes L when the music kicks in
I want to see Gordon react to this so badly
Just google "man having seizure." You'll find it eventually.
man me too
D
O
N
K
E
Y
WHERE'S THE PORK SAUCE?!?!?!
You impatient little twat can’t even slice evenly? What are you five?
The skins becomes chewy instead of crispy when you cut the groves too deep and they get steamed by the water from the meat. You're not supposed to cut all the way into the meat, but only through the skin and just into the fat underneath. Another tip to make the skin more crispy is to place it on the top rack for a couple minutes on your oven's grill function (the option with the jagged line on top) after it's cooked through.
anyone who knows asian / chinese cooking will immediately tell this recipe is shit. first and foremost the skin needs to be super dry in order to achieve the crispiness you desire. these g.r. cooking videos have so many views, but they are utterly garbage.
For Americans, Grill = Broil
Perfect answer, i was just about to type this.
The other problem with FC's is that he put his pork belly into a roaring hot pan which cause the skin to overcook. turn the heat down to medium and add some weight to the top to ensure that all the skin has proper contact
Your looking for a glassing effect in this type of pork belly cooking not a puffy effect, the puffy effect takes days to accomplish and years to master.
I made pork belly plenty of times. And tbh. A burner can make the skin crispy
To be honest, Ramsay's recipe really sucks. The skin should be as dry as possible during the whole cooking in order to end crispy, and we can see gordon splashing some wine and stock on the skin while pouring them around. You also need a bit of vinegar on the skin. I also think the meat will be very dry from cooking for so long in liquid. It should be air baked for 1 hour then 5 minutes under the grill for maximum crispiness.
Gordon Ramsay's a fraud.
this guy is great because he showcases these recipes while also having reasonable cooking equipment compared to the popular chefs who have basically every piece of cookware you could imagine.
I wanted to give you 1 more like but you’re at 69, so I took it back.
1:46
i'm more concerned about how to get so big ingredients
it feels like everything i cook with is so small compared to chefs videos
The results are a purposeful outcome. He often doesn't follow the recipes for cook time and ingredients.
Not really because this dude is either lazy or purposely changes the ingredients and recipe to try to ruin it
the fact that futureCanoe is repeating every sentence Gordon saying is hilarious and funny
Pork belly is one of the most common christmas dinners here in Norway. There's a billion little tricks and hacks people come up with in order to make the skin perfectly crispy without being hard. It's an art.
If you aren’t drying your pork skin in the fridge for 24 hours minimum you are doing it wrong which Ramsay def is
@@dundalis Salting it first you mean? A dry brine?
Would you happen to have some tips and tricks you recommend?
@@DeIta.we also eat it for Christmas here in Denmark
Here is what I have found works the best
I salt it thoroughly and me sure to get salt in the cracks
Then I let it rest for around an hour
Make sure that the pork belly is even in the oven, I sometimes use tinfoil under some parts of the pork to even it out
If you have a stock or some other liquid under the pork belly, remove it half way through
Also if the meat is almost done and the skin still isn’t crispy, turn up the heat to 230-240 Celsius and let the oven door be a bit open, to make sure all the damp escapes. U can even put the oven on grill if it has that function, but remember to keep an eye on the pork, so that is doesn’t burn.
Im not an expert yet, I usually make duck and not pork for Christmas, so have only done this a few times. Hope it helps anyways though
Only 24 hiurs@@dundalis?
The skin became like that because the salt didn't dissolve properly and calcified the skin. It's also possible the heat was too high and formed hard chicharron looking skin. This can be fixed by blanching the skin by pouring hot water over it or as you said, pre-cooking it. It will form crunchy and airy chicharron skin sometimes because it's a toss up for me either get a nice airy crunchy skin or gordon's normal looking skin.
Gordon's normal looking skin 😂
Also used a finer salt whereas Gordon used a coarser salt
Gordon heated the skin up on top of his vegetables, effectively keeping the skin from coming into direct contact with the bottom of the pan where it is hottest.
I like this guy.
Gordon’s skin was soggy as hell. I feel like most people have no idea what properly cooked pork belly is supposed to look like
8:33 idk how but the sound effect made me shit my pans , i laughed for like 5 minutes
lmao
I like the name Martin. I also love how you "cooked" such a great "meal", I was feeling hungry before bed, and watching your video helped me feel actually not hungry at all!!! Thanks so much!!!
7:15 the resident evil comment is WILD lmao
Bro i was about to comment the same thing, people are so unhinged😂
7:59 gonna need that sound bite for later
gonna use it when i close my eyes
German guy here who lived in Bavaria some time, where this is their "national dish"...
They cut it less deep, just the skin really. It gets a salt/pepper rub with way more salt (don't hesitate, it does not end up in the meat). The meat goes into the oven at 120 °C for 6 hours, skin up, add a tiny bit of water on the bottom or use a steam convectomat oven. They collect the lard and keep it liquid.
Finally, after 6 hours, you bring the roast out, heat the lard to 180 °C and use a ladle to pour it over the skin. The skin will pop up like popcorn with loads of bubbles, less chewy, a lot crispier and much easier to eat together with the juicy meat...
Enjoy!!!
PS: you can make a matching sauce if you cook up the dark stuff in the pan with a bottle of dark or stout beer, beef or vegetable stock, a leaf of laurel, some dried juniper berries, a little bit of sugar or honey, smoked paprika powder, mustard and salt/pepper to the liking.
5:00 this is the most emotion he has expressed in a video
"Oohh ye-yeah!"
01:05 bent it over and "spank" "uh"....okay you got a subscriber
We eat a lot of roast pork here in Denmark and my personal favourite way to get rid of leftovers is to throw a slice or two in a sandwich with pickled red cabbage, pickles and some kind of salad. One of the best fridge clearing lunches you can have.
what mixture do you guys pickle the cabage in?
Hello fellow dane ❤. I basically have like the exact same thing whenever I’m having this dish. One of the best thing to have in my opinion, my step-father taught me how to make it and i can’t wait to try it out by myself one day, and pickled red cabbage can slap hard if done right, though with my family i don’t remember the pickles i think we just went with like roasted potato bits with it
sounds sooo yummy
You also do staegt flaesk which is basically crispy pork belly right?
@@matthewackermanaski9687 Yea, pan fried strips of it. I've rarely had it crispy unless super dry though, often ends either a bit too flappy or a bit too chewy, but rarely crispy, sadly. Might just be I'm too impatient to fry it right.
@3:56 The reason that happened is because of the way you put it into the pan. You closed off the sides and some air was trapped underneath creating a steam pocket. So instead of searing that portion of the skin steamed.
The irony and joking around on this channel is fun and good content, but this, with no irony: this looked amazing and was perfectly cooked. Most norwegians make this for every christmas so i know what im talking about. Well done!
Only critique is maybe the cardamom substitution 😂
0:11 weakest and most unsatisfying slap 😭
4:28 not even the bug wanted his food 😂
6:30 bro just became my science teacher
I've made this recipe a lot and love it. To fight some of the crispyness I sometime reduce the liquid and pour it on top then give it some time to soak in, it isn't as crispy at that point but much easier to eat.
Lol at people actually thinking that the crispness makes it harder to eat. It’s the soggy non dried skin that makes it harder to eat. This pork is not crispy it’s soggy. Actual crispy dried skin makes it easier to eat. Like eating a thick potato chip
8:04 oh my, for free?!
Fruit flys life span is a week 💀
Lmao
and they lay eggs in the drains, typically the kitchen drain, pour baking soda and vinegar into the drain and plug it for 20min, rinse with warm water
I really liked this video and laughed out loud many times. The creator has a great sense of humor and at the same time helps us understand how to make a tasty dish. Well done!
Wild to see your skills improve in real time as you continue this show
I gotta tell you, I just enjoy listening to your comments and improv! It’s hysterical. As for the pet flea or knat, how about naming him/her pork belly boy or pork belly girl!
hey, just wanted to let you know you got me into cooking and every video i watch and every recipe i recreate is always a blast :) alright.. thank u
You’re video had me laughing pretty hard. It’s the I don’t care and “send it” vibes I get that make it funny. The instagram post really had me laughing out loud. But, you pretty much followed the instructions so I am not sure why it’s came out slightly different.
It gives me ideas for when I do my next one.
Awesome channel, just stumbled across it today. Good call on the mustard, its used often in BBQ sauces or as a base on meat for the same reason you stated! Big respect man, subbed!
5:21 If it doesn't sound like someone is scraping a knife along your grandma's feet you did it wrong
7:34 Once again, you can really feel the point where you realise you're in a completely different wealth bracket to the influencer chef.
I wasn’t expecting the science lesson about mustard but I really enjoyed it 🤓
To solve the skin problem you will need to cover it for 35 to 45 mins on med heat about 200f or 180c then cook it uncovered at 250c on the middle rack of your oven until bubbly and crispy
200F or 180C? Those are not even close
Yea I was bouta say 200f and 180c is a big difference
@@misusaki8980 hey shot in the dark
350 F or 180 C if i remember correctly
mf just guessed 💀
2:51 shit looks like it has dandruff😭
Babe wake up new FutureCanoe video just dropped
7:11 "Do you get your recipes from the Resident Evil franchise?" BRO IDK WHY BUT I DIED OF LAUGHTER FOR A MINUTE
Typically crispy pork belly videos ive seen puncture the skin with lots of tiny holes rather than cutting it, i beleive this allows it to be more crispy/flakey without being rock hard
Your video’s always have me in stitches. Thank you for the amazing content
He's my favorite cook
You’re killing it with this content!
For Gnats: At home treatment I’d recommend putting Drano down all the drains, wait however long it says on the bottle (typically the longer you wait the more material inside can break down) , then when you go to rinse, use a mix of bleach & hot water. For the kitchen - as you’re pouring the bleach & hot water, run the garbage disposal a little bit. Make sure to keep your sinks & trash can clean too
Science teacher here, mixing Drano and bleach is very dangerous it creates a toxic gas that soaks into your lungs and stays there. If you're young it may not bother you but it could cause you problems later. Please don't mix bleach and Drano, it's very very bad. Much love. (It doesn't matter that you wait, both are liquids and gases so they are mixing in the air as well)
Helped me out too. Thanks a lot
damn bro this is like the funniest cooking channel on yt. also, u r a pretty good cook, jokes aside.
6:12 Doctor Science is in the house!
Srsly tho that looked pretty good,even for a door mat.
Damn… that sandwich you made at the end goes hard. So simple but really nice looking.
The rest of cooking RUclips: *Fancy cooking limited recipes*
This man: *comedy, step by step instructions*
Love the content ❤
Cut the top portion of a plastic bottle off, put in some apple cider vinegar and mix in a few drops of dish soap in bottom portion of the bottle. Put the top part of the bottle back on but inverted. Seal it with tape. The flies will go in cause of the apple cider vinegar scent and then sink cause of the dish soap.
"1:05" am I the only one who heard that when he slapped the meat? 🤕😂😂😂🤣
bro wtf u doin at 2:12 lmao 😂
Magnificent! What a great sense of comedy. I was laughing out loud.
I love that this dude somehow feels like a master chef that cares too little to actually try and find right ingredients for what hes Making
This guy never fails to deliver the most radioactive recipes in history
☝️🤓 well actually at 0:39 he turns it at 90 degrees. A 180 turn would just be the same but the other way around
The trick to crispy pork belly is to have a needle like stabbing tool that you prick every square millimetre with, this helps it to become more crispy and flaky. I learned this trick from a Chinese chef who takes great pride in his pork belly.
He has this tool that's like... imagine a potato masher, but there are no holes in it, and instead it is more like a weapon with multiple little needle/nail like pokey things sticking out of it. He just goes tot own on that belly for like 20 minutes with that thing. But DUDE trust me bro, the results are phenomenal! He also only does a dry rub with lots of spices, and lets it air dry for 4+ hours b4 just throwing it into the oven, no braising or liquid involved.
10/10
3:52 idk either, but it happened when I boiled hotdogs till the was no water (I think it’s paint)
Salt maybe
1:05 💀 🖐️ bro edit: ok guys chill all i said was bro. Even tho 28 likes
AYO
what a great way to start my morning, meat that looks like its from Chernobyl and a nice coffee, wouldn't wanna do it any other way
I've only seen your struggle meal video and thought you actually cooked like that 😂
This video was brilliant.
That the first vid of him i saw. Now I'm hooked 🤣🤣🤣🤣🤣
5:06 okay Jamie Oliver
I'd rather eat Jamie Oliver's food than ,....whatever he made,if you can even call it food!
Stumbled onto your channel. I love it. I've been missing out
4:20 that's a fruit fly or gnat most likely.
put a small cup of apple cider vinegar with a drop of dish soap mixed in near your fruit or plants. That'll murder those bugs for ya.
Looks really good. I’ve made this recipe too. The trick to an even crisp along the top is to buy the piece of pork belly that has the the flattest cut across the meat. That way it sits evenly in the pan all the way across and you get a nice even cook in the oven. You’re welcome 👌
You should follow a Made With Lau cooking video, all their recipes taste so good.
The Instagram comments get me every time 😂
Great job team🤓
no way he got copyrighted in 6:38
The first appearance of radioactive pork
New to this channel- what’s it up with the radioactive pork?
Too much moisture in the skin causes it to have a little bit of a leathery texture and sticks to your teeth.. To fix this dry it out with vinegar, works really well.
1. Pat the skin dry:
After scoring or poking the skin, pat it dry with paper towels to remove any excess moisture.
2. Apply vinegar:
Lightly brush the skin with vinegar or use a spray bottle to mist it. (Use distilled vinegar)
3. Air dry:
Allow the pork skin to air dry in the refrigerator uncovered for a few hours or overnight.
4: Cook as normal
Kinda late but whatever . For the pork belly we usually boil it first with garlic and black pepper corn and salt. Usually about an hour or an hour and a half depending on the size of the pork. Usually you can just check it by poking it with a fork if it's tender enough. Then after you take it out from the water and let it cool down/air dry. After, you poke the skin all around and it should release some of its juice. After the drying process you can stop there and either airfry or oven--if you want a crispier skin but not too tough, once it's cooled, you apply a small amount of vinegar and salt on the skin, refrigerate it and check it from time to time inside the fridge and wipe the excess juice it releases then cook it the next day . For airfry 350 to 400 degrees for 30 mins. If the skin is not yet on the level of the crisp, you add another 5 to 10 mins/ if not airfry just oven it
Alright, first time watching this guy and I like the "lazy attitude" voice from him, fking hilarious 🤣
I find the Chinese method for the skin works best, essentially stabbing it a bunch with the tip of a sharp knife/meat tenderizer before cutting the cubes into the skin, then covering it with salt and brushing vinegar on it, leaving it in the fridge for a few hours or overnight. This dehydrates the skin and the acid does some stuff to it, you end up with very brittle crunchy skin, basically pork Crackling that isn't leathery or too soft.
You showed your hand in this episode, showing effort and your chopping skills. Also that tossing skill, those are some pro skills.
Why not named the bug walter white 4:47
"We need to cook"
Im new to this channel but I've never since such a disrespect to a food which has a step by step, I'm not even hungry watching you cook due to that I give you my respect and a sub.
Solid 10/10 British recipe that can showcase your cooking skills whilst keeping the budget down. Also, FutureCanoe humorously cooks this dish in a relatable and nonchalant way even adding his own twists like Chinese cooking wine 😂
The little moan when he slaps the pork belly i can't i'm dead 😂
You used regular salt, he used kosher salt. The dosage on kosher vs table salt are different.
You didn't rub the salt in enough to fully dissolve it, leaving some spots saltier than others.
The salt causes the meat to dry out and form a hard layer in those spots, so spots with more salt were crustier than the spots with less salt.
Still looks delicious though! id sure enjoy eating it :D
The long strokes comment had me dying 😂😂😂
2:03
Staranus in
The knife "unlike me" able to create some long strokes😂😂😂😂
This stuff is actually a traditional dish here in Norway. Personally I don't really like it but I do prefer the skin to be kinda chewy instead of completely crispy
3:02 how can you make meat look like frosted flakes...
5:50 relatable
its amazing, you're able to turn a full cut of meat into a struggle meal, nail it every time. Never stop!
I went in just expecting memes but came out having watched a pretty good cooking, down-to-earth cooking video. Lighting and staging is pretty important for food shots. You might play around with that for your next insta shot.
I feel he purposely does that for fun interaction with his followers. Taking the seriousness out of cooking.
If you have house plants, the soil they’re in can be a breeding ground for gnats. You can fix them by taking them out of the soil, pour boiling water in the soil, mix and let sit until cold, then add the plants back in
Or, send the house plants outdoors until they learn to behave...
I used to be a buffet chef and while not available to most people we used an industrial steam oven to cook it for an hour with light steam then turn it off and finish it for an hour with dry heat. I always had to stand at the buffet table and serve it because the crackling was awesome and first customers would take it all .
I only ever really make pork belly into the fake version of burnt ends. making them bite sized pieces and softening the hard crispy skin with a sweet bbq sauce to also match the savory pork taste is absolute perfection.
That "yeah" scared the shit out of me😂😂
The world is coming to an end. You made something that at least looked edible.
The part with the oven is so relatable 😂😂
8:25 why is there a trigger warning lol
for people with misophonia i'm pretty sure
for little baby who can't tolerate chewing noise
holy shit this is the funniest thing I watched in a long while
8:50 hmmmmmm yes, yellow paint sandwitch
I love your cooking it inspires me to watch you alot to learn about mistakes
6:25 holy shit my head exploded
Love your videos man!