Following Instructions from Gordon Ramsay (Crispy Pork Belly) 

I just started watching and the pork already looks like a Cartel victim

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!

I want to see Gordon react to this so badly

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'.

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.

That stuff about the mustard was actually mad interesting. You should do more of that

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.

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.

Fruit flys life span is a week 💀

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.

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!

5:00 this is the most emotion he has expressed in a video

the fact that futureCanoe is repeating every sentence Gordon saying is hilarious and funny

4:28 not even the bug wanted his food 😂

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.

7:59 gonna need that sound bite for later

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!

Wild to see your skills improve in real time as you continue this show

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

8:04 oh my, for free?!

01:05 bent it over and "spank" "uh"....okay you got a subscriber

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

8:33 idk how but the sound effect made me shit my pans , i laughed for like 5 minutes

6:30 bro just became my science teacher

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.

The first appearance of radioactive pork

5:21 If it doesn't sound like someone is scraping a knife along your grandma's feet you did it wrong

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!

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

I wasn’t expecting the science lesson about mustard but I really enjoyed it 🤓

2:51 shit looks like it has dandruff😭

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

5:06 okay Jamie Oliver

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

He's my favorite cook

Damn… that sandwich you made at the end goes hard. So simple but really nice looking.

im so proud of how far youve come man

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.

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

3:52 idk either, but it happened when I boiled hotdogs till the was no water (I think it’s paint)

Your video’s always have me in stitches. Thank you for the amazing content

You should follow a Made With Lau cooking video, all their recipes taste so good.

☝️🤓 well actually at 0:39 he turns it at 90 degrees. A 180 turn would just be the same but the other way around

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've only seen your struggle meal video and thought you actually cooked like that 😂 This video was brilliant.

6:12 Doctor Science is in the house! Srsly tho that looked pretty good,even for a door mat.

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

Stumbled onto your channel. I love it. I've been missing out

The gnat better be named Nat.

5:50 relatable

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.

2:03 Staranus in

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.

bro wtf u doin at 2:12 lmao 😂

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 .

damn bro this is like the funniest cooking channel on yt. also, u r a pretty good cook, jokes aside.

Why not named the bug walter white 4:47

He seems at home handling meat.

its amazing, you're able to turn a full cut of meat into a struggle meal, nail it every time. Never stop!

Babe wake up new FutureCanoe video just dropped

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

What i use is the meat tenderizer tool and the usual salt to make it dry while waiting for it to remove every moisture before starting

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

wooah. grandads toenail is foul. ( 7:13 ) GET IT??? CAUSE IT SMELLS FOUL AND THE JOKE WAS FOUL???

8:50 hmmmmmm yes, yellow paint sandwitch

It's Always a good day when FutureCanoe uploads

I was wondering why Gordon’s recipe seemed so familiar until I realised that Jay used it in an en-log video 🥰

3:02 how can you make meat look like frosted flakes...

8:25 why is there a trigger warning lol

Magnificent! What a great sense of comedy. I was laughing out loud.

Substituting fancy or hard to find ingredients with more common ones + explaining the science behind why chefs do what they do + doing it all in that deadpan voice. Good Sir, I think you have a winning formula on your hands.

The world is coming to an end. You made something that at least looked edible.

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 😂

pro-edit, really great to watch. Love the outro phrase and music. Fruit flies, the best solution is apple-cider vinegar bowl with a few drops of dish-soap to break the surface tension which makes the fruit flies fall through the surface and drown. It works well living in Hawaii, where the fruit flies are crazy when the wild mangos and wild guavas fall from the trees and rot everywhere.

I tried all sort of solutions for crisping up the skin. (salt cure, vinegar brush, 1 day fridge dry, etc) - Easiest solution was to pirce the skin with fork or tool during prep, then, once it's cooked, turn the belly skin side down in a pan with some oil to shallow fry it on medium-high heat. What I like about this method is it's just a finishing technique, and that will work with whatever method you used to cook the belly (smoked, airfried, oven roasted, oven braised)

4:48 gnatman

no way he got copyrighted in 6:38

The part with the oven is so relatable 😂😂

The white bit´s on the pork skin is likely just salt, it got absorbed by the water content in the porkskin. As you cooked it, that water evaporates(It´s why the skin get´s so crisp, and why you salt it. To Osmotically pull out some moisture ). And leaves very fine salt crystals.

0:15 Ahhh, reminds me of middle school

6:25 holy shit my head exploded

Love the fact you put it in a sandwich, such an Irish thing to do, I make sandwiches with everything 😂❤❤

ik ur prob not gonna see this but its only been 2 videos now and ur so funny for no reason my new fav yt LOL

i just had a lucid dream and i tried to imagine you making good food but i failed

Great job team🤓

Want a guaranteed way for crispy skin? 1. Cover the skin with a lot of salt to draw out the moisture 2. Let it sit in your fridge with the salt on, skin side up, for 24 hours. This will make the skin hard. But of course, clean off the salt before cooking otherwise it'll be too salty. 3. Then if you really feel like it, you can score the skin. The skin will feel leathery, so it won't cut too deep. 4. When you are going to roast the pork belly, brush a thick coat of oil on the skin. This will allow even heat distribution across the skin so that you don't get the funny white zones in the skin. Gordon's searing is shit. Don't follow. When you do it this way the skin will form air pockets when you roast it under high heat. It's the air pockets that makes it so the skin is not hard and chewy, due to the gaps between layers. You NEED the air pockets to form. Reason why it tastes leathery is because the skin wasn't dry enough when you put it into the oven.

I expect nothing less than for this man to keep a gnat as a pet. Name him Gyatt

why do your ingredients look radioactive everytime 😔

That slap was soooo underwhelming

Congrats on 280k in just a couple of days from 200k! ❤🎉

The problem is that the skin was not cooked enough. Most pork belly cracklin' recipes take like 4 hours to cook the skin. In this one, only the top of the skin layer was rendered, while the bottom remains gummy and unrendered. You should try Marco Pierre White's(Gordon Ramsay's old mentor) recipe for roast pork belly. His is very simple. Just salt, sunflower oil, and roast for a long time. The video is on RU-vid.

01:37 wait, who the fuck sells/buys pre pealed garlic?

6:09 is heat required if you wanna reduce the sauce? the part where mustard is added into the stock

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.

always the good looking meat

9:16 you made the skin into chicharron by leaving it in the oven for that long. look up “tacos de carnitas” its basically what this is just wayyyyyy better. the skin is supposed to be this fatty stretchy flesh that just melts in your mouth and the meat is so juicy. if you ever decide to follow gordons recipe again and ignore this comment, next time intstead of a mustard sandwich try it with corn tortillas, cilantro, salsa verde o roja, sal y una coca. disfruta amigo 🧏‍♂️

the death note moment about the mustard was perfect. thank you