Great recipe. About to prepare some belly this morning. The only thing I would ad is a little ground fennel seed. If you are ever in South Carolina looking for a hog, give me a call. We raise tamworth and berkshire on pasture and organic vegetables.
We slow smoke it and it gets a bark on the exterior. We call it Outside Meat. It all ends up that red smokey colored and tasting fantastic. Thanks for the vid.
This was the first of your videos that I watched. 30 seconds later, I subscribed to your channel. Two days later, Bought $5.00 worth of pork belly and put it on a bed (trivet) of carrots, celery and onions at the bottom of an antique 15" cast iron skillet and put it in the oven on high. I have followed or adapted many of your other recipes as ingredients become available including chicken quarters as a substitute for pork belly. It works well. Could you please include more work with offal (tongues, livers, hearts) of beef, pork and chicken for the American audience (North) to remind us of our European heritage and remind the factory farms that food must be economical and actually have taste if we are expected to buy them. In food; we have become quite provincial. If we go back to the real things, we may gain some sophistication. \Thanks
I just used this method to cook our Sunday lunch. Not only is the crackle superb but the meat itself is fall apart tender. Thank you Scott for sharing this. :)
Pork and crackling, does it get any better than this ? Surely one of the finest dishes there is. The highest accolade I ever received was when I did a pork joint, and my kids said it was "just as nice as Grandma's". My mum taught me all I knew, and she's old-school - bugger the health concerns, crackling HAS to have lots of salt rubbed into it :-) As long as you're not eating it every day, what the heck. Scott, your method is so easy, I love it - everyone should have a go at doing this, your family will love you for it.
Thanks Scott, I followed your recipe to the letter and got the greatest crackling ever. An amazing piece of British Saddleback and the most amazing piece of pork ever.
I'm making this tonight, and even knowing that, reviewing the video for instructions WAS torture!! Thanks so much, Scott, for this awesome channel. Keep right on butchering!
Everything u cook looks so amazing! I agree butchering is an art ... almost a lost art! Iv always been interested in the butchering process and plan on preparing and cooking some different cuts of meat ...even if its just me who will eat it!! Thx for sharing!
I make my roast BP like this but I like to eat it with stewed apple rather than mustard, and not to forget sage and onion stuffing, roast tatties and sage gravy - yum
are there any changes in the cooking temps, or cooking times with the pork bellies without the bone? what were the cooking temps in degrees or celsius? thanks for your videos, i really enjoy them.
I understand that you are deep into "game season" right now. In the past, I have lamented the lack of availability of "game" in the US.. I recently found a restaurant in Jersey City (North east coast of the US, near NYC and Newark) where I was served a wild boar stew with hand made pasta. There is hope for us on this side of the ocean
Scott, I finally got around to making your Ultimate Slow Roasted Pork Belly. It turned out amazing, you are the man. In love the video's and receipts. Thank you. Dave
It's a good thing I was already eating when I put this video on. Oh, Sweet. Lord! Does that ever look GOOD! I have a lovely 3+ lb. cut of pork belly in the fridge right now, and will be doing it your way tomorrow. Funny thing: I'm eating beer bratwurst, and have whole grain mustard that I mixed with horseradish to dip it in. A good idea WILL occur, won't it? ;) You have a new subscriber!
Bought a belly pork "spare of the moment" youtube'd a few videos... Yours by far looks the tastiest at the end! I'll be salting/scoring in a about an hour!!!
Scott I want to say THANKS for your videos. I've watched a lot of your vids, but this one damned near killed me. Looked so good I could almost taste it!
I did this recipe from start to finish, T to T, unfortunately I had invited around my best Muslim friends for a meal, when I called them in to share food with me, they beat me up and ain't my mates anymore, luckily they left my jaw alone, so on the floor I was able to finish this lovely piece of pig :)
Thanks, Scott. Temps worked well. I set it to 450 but I dought my stove actually comes up to the listed temps. Too salty. My fault. Crispy but not tasty. I think we grow the animals in factories instead of on farms. Everything you said to do worked. I couldn't get the ribs. Again, here, we just make everything so sanitary, so perfectly clean and safe. I am using the idea of veggies as a trivet. I think it will work well with my chicken quarters tonight.
No problem Tim,shame,but atleast the method works.Its the same as the pork in the supermarkets over here,like you say raised more like a factory than a farm.The trivet will be brilliant for your chiken pieces,thanks for your feed back mate,much appreciated,take care mate,.Scott
That is excellent Scott thanks, it has given me an idea. I recently got a slow cooker I cooked/roasted a pork fillet in it to test it out and it was brilliant. My next trick will be a belly, but I can't see the crackling working in the slow cooker. Maybe give it a toasting on a good hot skillet before slow cooking, what do you think?
Hi bebe,i just wanted to tuck into it, but what with the filming and taking photos it is pure torture,the things i have do hey,thanks for the great comment my friend,cheers.Scott,
Have you done a shoulder we have alot of that here show us a nice slow cooked recipe for shoulder .great work scott love your video s I have seen them all and look foward to them .
Hey Scott, where in the oven is your rack set for cooking this beautiful dish? My thoughts were center oven, but if the rack should be higher or lower let me know.
Great way to cook pork belly, thank you for sharing your tips however, why the heck would you ruin a slice of beautiful cooked pork and dip it into mustard no matter if it was mixed with horse radish (which I love) for me... enjoy the taste of the pork and keep the mustard for hotdogs and crap beef. well done, great video, keep them coming. Bob
I called my local butcher today, from what he said it might be hard to fine a bone-in pork belly. I guess most people want the bacon bit. I'll keep looking.
Went to the store to look for what I hoped would be a cheap cut of pork belly. Everything in the case had the "crackle" carefully removed and sold separately and the ribd divided. Very labor intensive butcher prep and nothing I wanted. This is the USA and we value the "sanitary" over the sophisticated. My 25 year old architecture student son was with me. He was aghast at the pigs feet and the idea that someone would want to eat "pig skin." Sigh. Where did I go wrong? This is a market that specializes in foods from central and south America. Ironically, thair lunch counter had pork belly prepared the way you did it.
BASTARD . Tewksebury mustard , what a bastard I thought I'd invented it . lol . Seriously worth a try , highly recommended , especially with beef (WORTH RUBBING A BIT ON BEEF BEFORE ROASTING) or here with crackling . Love the on the bone bit of spare ribs , sure my dog will agree too . WELL DONE SCOTT .
Scott, could you give me oven temperatures in Fahrenheit or Centigrade? I don't know what "gas stop 7" means. I'm about to do your pork belly recipe (it's drying out now). I thought I would start at 450/500 F and after 20 mins, dial back to 300.. Am I close? At least we all use the same clocks
Didn't think anyone ate the crackling anymore. .. too many health nuts in the states .... might have to give it a go... it won't break your teeth chewing on it will it?
Finally got a new grocery store that gets better meat and has butchers, they had to order pork belly for me and when it came in...no bones. 8*( Got three 5 pound slabs anyway, two going in the freezer and 1 in the oven in a few minutes!
No ribs on mine but very good, verrrrrry fattty., Squeeze all the fat off and store the rest and still fatty. I had my cholesterol checked the week after eating this and it was off the charts!!
I don't think I've ever seen this cut in any shops locally (Kansas, US)--almost everything is converted to cured bacon it seems. I have a slaughterhouse about 4 blocks away, I'll see if they will get one for me of their next pig.
It's a shame all the reality TV cooking shows have spruiked Pork Belly. Yes its the best, full of fatty shameful bacon goodness. But A cheap cut of meat is now so expensive. I hope reality TV programs /shows stop soon. Scared what other great cheap cuts are going to 'explode' into prime $$$ cuts
