Ep 43: Pork Belly from the Wood Fired Oven
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- เผยแพร่เมื่อ 12 ต.ค. 2023
- Pork Belly is a delicious cut of meat. It has a very high fat content, and is best cooked low and slow, so the fat has time to render out, and the result is fantastic crackling, and tender, juicy, melt in your mouth pork.
Ask your butcher for a piece of Pork Belly that’s about 1.6kg to 1.8kg (3.5 to 4 pounds). Skin on, and without any bones. If you can, leave it uncovered in the refrigerator overnight, so the skin can dry out a little.
To prepare the oven, start with a small fire. Heat the oven until the area of the floor that you’re going to place the pan registers around 275F/135C. You want to maintain the temperature in that area for the roughly 2 hours that it will take to cook the pork. The heat in the floor and dome should remain fairly constant and will gradually roast the pork. The convention heat may vary due to the size of the fire, but that, and the gentle flame, will help create the wonderful crackling. Depending on the size of your oven, you should have plenty of variable temperature to work with if you need more, or less, heat throughout the cooking time.
Now that the oven is prepared, let me go through the steps I took.
The first important step. Pour yourself a glass of wine.
Take the Pork Belly out of the refrigerator about an hour before you plan on cooking it.
Next. In a small pan add 1 tbsp black pepper corns, 1 tbsp fennel seeds, and 2 tsp cardamon seeds. Place the pan in the oven. Toasting the spices will draw out their natural flavour. Put them in a mortar and pestle with 1 tbsp flakey seas salt, and grind into a powder (use a spice grinder if you prefer).
Pat the pork dry with some paper towels. Then using a sharp kitchen knife, or clean utility knife, carefully score the skin in the direction you plan to cut the final roast, no more than ¼ inch deep. Try to avoid cutting through to the meat.
Rub the spice mix all over the pork, including into the cuts.
For the gravy. Roughly chop 1 onion, 1 fennel bulb (including some of the stalk), 1 carrot, and 2 or 3 quartered tomatoes. Crush 4 cloves of garlic. Add some sprigs from the fennel, and some thyme. Add them all to your roasting pan. Season with salt, pepper, and add any leftover spice rub. Drizzle over some olive oil and toss everything together.
Place a metal rack over the vegetables, and then place the pork on top of that. Now it’s ready to go into the oven.
Keep an eye on the pork, and rotate is occasionally to be sure it cooks evenly, and so the skin doesn't burn. I did that about every 30 minutes. It should be cooked through after about 2 hours, but if you want to use a meat thermometer, I think the ideal temperature is 160-165F/72-24C. When it’s done remove the pork to a warm dish, and let it rest while you make the gravy.
Add a few pieces of fuel to the fire to bring the temperature up.
Remove as much oil from the roasting pan as possible (there will be a lot*). Return the vegetables to the oven and roast for a few minutes. Add about ½ cup of white wine and reduce that in the oven. Add 1½ cups of chicken stock, return to the oven and reduce by about a third. Strain the gravy into a saucepan and return to the oven while you slice the roasted pork.
The pan is the 13” Pro Saucier with loop handles from Blanc Creatives, at blanccreatives.com
The wine is a 2017 Blanc Fumé de Pouilly, from Louis Benjamin Dagueneau.
The music is “Charango" by Mark Thomas Hannah.
*save the rendered pork fat to roast some potatoes. - แนวปฏิบัติและการใช้ชีวิต
In this madding world full of bloodshed and chaos, it is soothing to watch you cook so gently and elegantly. Thank you.
So nice of you, thanks
I could not agree more. Thank you.
Watched every single video you made,and all i can say is that You are the reason i made wood fired oven in my back yard,finished 6 months ago,still learning,still failing,but also i made some great food...
Same, building one now:)
I learn something every time I use the oven, especially when it doesn't go exactly the way I planned it. But that's part of the enjoyment.
Great to hear about your oven
Me too
He wasn't the inspiration to purchase a wood-fired oven, but he has been the inspiration to use it as a true wood-fired oven and not just as a "pizza oven".
This is one of the reasons why I made my oven. You inspired throughout my build and made some delicious food. Never knew how I was going to cook a pork belly. And yet again you showed me the way. Brilliant! Thanks!😊
Thanks so much. Let me know how it goes. Clive
Wow....just wow. You nailed it Clive. I watched your podcast and saw you were gonna make this soon. And if course you did NOT disappoint. Well done sir, looks amazing.
Thanks so much
Hello Clive. I saw your video you did with the wood fired oven manufacturers. So I knew what to expect as your next upload. 😊 Also, I think that you could also add "entertainment value", as a additional quality of your videos. I find them very relaxing and a real stress detox, hence they are always a great start to a weekend.
Thanks so much. I'm glad you enjoyed it and really appreciate the comment. Clive
Sofisticación, elegancia, técnica, reflexión. Un artista. Felicitaciones de un argentino desde España...!
Gracias
Clive I don't know whether I enjoy your culinary prowess more or your cinematography. Absolutely lovely to watch. I might have to try this myself!
Thanks so much. Happy Holidays Al.
@@TheWoodFiredOvenChef and to you Clive.
Thank you for what you do. I just realized that you do this because you actually love cooking. The world needs more people who are passionate about the things they love to do.
Well, at least if it is cooking really good food.
Carry on!
Thanks so much. More to come.
This new silent format may be more relaxing, but I prefer your narration.
Thanks so much
I prefer the narration also. Love this channel!!
Agreed
Nice to see you back Clive, always look forward to your videos.
Glad to be back, thanks
Thank you Clive. Another fantastic video!
Thank you!
These videos are so relaxing. Very well produced.
Thanks so much
Love your videos I wish you would make more. I know it’s tough at times.
working as fast as I can 😀
Thanks Clive, love the relaxing style of your cooking and videos.
Thanks so much Steven
I can't express how much I've been enjoying your videos. Your content is a breath of fresh air, and it's clear that you put a lot of passion and effort into each one. I learned so much from your recent video. I eagerly anticipate more of your incredible content. Your channel is a true gem, and I'm so grateful for the inspiration and joy it brings!
Really appreciate your generous comment, thank you. More to come. Clive
Glad to see more of your videos. I haven’t been tracking your work lately and pleased to see you’re still making videos. I live in a northern climate where pine is the prevalent wood source so I’m on the fence about building a pizza oven. But something hit me today to search for the oven and so glad to see your videos come up. Thank you brother, much appreciated.
Thank you. You need to be careful burning pine, it can be toxic. Better to find something like oak.
Clive, please reconsider guiding us with your soothing voice and detailed comments that help a lot... in any case, these are masterpieces that my family values a lot...
Thanks so much
as always, top. notch production & wonderful recipe. can't wait to try. Thank you, Clive!
Thanks Gregory. More to come
Hi, really enjoying your great videos. I would like to know why you chose to use the andiron. Was the draw in your oven materially improved with it? I find my Vitcas Pompeii does not draw well until it gets hot and wonder if you had had similar issues and used the andiron to overcome that. Thank you
Sigo enamorada de sus recetas y sus presentaciones, simplemente espectacular!
Gracias
We missed you! Thanks for another video!
Thanks. More to come.
This has got to be the pinnacle of perfection! Well done, sir. Greetings from a fellow wood oven enthusiast in Peru!
Thanks so much, more to come
After he said, "let the video speak for itself", indeed it did. I honestly don't know how you keep the quality as good as it is but your videos continue to be complete watch throughs for me. If there was ever a channel that deserved a million subscribers its yours, but congrats on achieving the 100K milestone either way.
Thanks so much for the comment. More to come. Clive
These videos are so good. It’s a great highlight when I see a new one drop. Thank you
Thanks so much
Brilliant work once again Clive! I've been cooking pork in mine for a while, but always had the fire hot and cooked more in the mouth of the oven. This means you need to tend to it much more and easily char the skin. I'll definitely be trying the lower and slower method after watching this!
Keep up the great work.
Thanks so much. Let me know how it goes.
When it comes to wood fire oven videos in TH-cam, you see a lot of talk and shots on preparation but real tricks of cooking/backing either forgotten or not taken! Your videos show the most challenging and tricky parts! That is just mastery and care to share!
Thanks so much, I appreciate the comment. Clive
Your wood-fired cooking skills are amazing.
Absolutely love this recipe ❤ Time to get the oven fired up!
Thank you
Thanks so much
Enigmatically salubrious! Another great example of culinary mastery. Thank you Sir🔥
Many thanks. More to come.
Simply brilliant. Thank you so much.
Thanks!
Chef Clive your video content does not disappoint, gracias por lo que haces por tu audiencia.
Thanks so much
Just watched your video great thanks Les from Perth WA 👏💯👍👀👀
Awesome, thank you!
Looks amazing as always. Thank you for another excellent video.
Thanks so much
I can never EVER get tired of watching you hang out by that fire with a glass of wine in your hand like a sweet, sweet bastard. Pure smoothness, I love this !
Thanks for the always great content 🙂
Thanks for the great comment. More to come
Thank you very much for putting up these videos 😊
Thank you very much for commenting
Why did I decide to watch this on Sunday of all days! So jealous! Looks amazing my friend!
Thanks so much
Great video. Keep em coming
More to come
Mesmerizing! Beautifully done.
Thank you very much Ronnie
As expected, just superb. Thank you for your time, effort mentoring people all over the world into a relm where you are the King.
Thank you. There's a wonderful wood oven community out there, and I'm happy to share my knowledge with them.
Don’t know how this came up on my feed but I hit the subscribe pretty quickly. Looks amazing. Great post!
Thanks so much
You are my spirit animal. Thank you for this amazing knowledge.
Thanks so much
I love your cooking style.
Thank you so much
Another great video. Thank you!
Thanks so much
Clive, you've definitely stepped up your game. Your cinematography has always been great, but now you're not just telling the story, you're embellishing the subtle parts and making them part of the show. I'll have to admit, you "got me" in the beginning, I was missing the strings. I thought maybe you'd chosen to change things up a bit. But as soon as you lit the fire and the crackling started, I felt what you did. It pulled me right back into the "old" videos, that familiar warm feeling I get watching your craft. Well done sir.
Regarding the food, I've seen pork belly done in many ways, but never like this. Looks amazing, and I'll have to give this a try. Thank you.
Thanks so much for the feedback, it's greatly appreciated. Thanks for watching, and there's more to come. Clive
Thank you so much for your wonderful video's, They have made my life better.
Thanks so much !
Pork belly is the best thing to come out of my wood fired oven. I use a similar heat profile to you and usually follow up a pizza cooing night using the retained heat and a small live fire.
A conventional kitchen oven can not replicate what a wood oven does to this amazing cut of meat.......you've inspired me to fire it up and to get cooking.
Amazing video as always Clive, you are the master of the wood oven 🧑🍳🐷
Thanks so much. I appreciate the feedback. Clive
After a few moments panic that there was no music I enjoyed this new format. Thanks!
Glad you liked it!
Hi Clive, love your video’s, lots of good content and so relaxing to watch. Keep up the great work, looking forward to seeing more cheers from Australia 🍷
Cheers! More to come
So peaceful. So enjoyable to watch. Thank you for that. ❤
Glad you enjoyed it, more to come
I love the pure honest Information and the videos are very well done. With Christmas coming up any tips on cooking a rid roast I the wood fired oven?
You could cook a rib roast using this method, or using retained heat.
You are the reason I added my pizza oven also! It is like Christmas when I see a new video added!
Thanks so much!
You inspire me to branch out and cook other things in my wood fired oven, aside from pizza. I have tried a few of your other recipes/videos with great success. I'll have to think about this one, as I'm not sure how much fat is left in the pork belly after cooking, I'm ok with it, but my wife not so much. Your different format to this video was interesting, I felt much more in tune and apart of the cook, of course I did miss your calm demeanor throughout the video. Thank you so much for taking the time to release such top notch content! Love the music, one of my favorites parts.
Thanks so much for the feedback, I greatly appreciate it. Clive
I'm envious of your woodfire oven in your outdoor garden or backyard . The ultimate dream of every baker , chefs , homecook , foodie , eating enthusiasts . I imagine all the favorites I can cook in there . Mentor my only (at the moment) grandaughter 18 mos old. Thanks for the tutorial.😜😋
Thanks for the comment
Stunning as always. Love the recipe, starts with pour yourself a glass of wine!! I truly enjoy cooking outside on a nice summer days, and yes, it starts with a glass of nice Chardonnay. Need to try this recipe, have a pellet grill that can hold 250 easily, not as elegant as your oven though. Thanks again for an excellent post
Thanks for commenting
This is by far the best video yet.
Wow.
Thanks so much! I appreciate it. Clive
That pork looks incredible! The crackling was perfect -- you're making me hungry. Kudos to you for adding a splash or two of that amazing Blanc Fumé to the gravy!
Thanks so much
You are the the best! No other words need be said!
Thanks so much
Hi Clive, lovely video as always. You inspired me to build my oven and I have been using it on a regular basis for the last 2 years.
My method for pork belly is using the residual heat (Dome 140-160 °C) the next day or even on the third day depending on what I cooked the first day, and just leave the belly in the oven the whole day with the door closed. No fire maintenance necessary. In the afternoon I light a small fire to crisp up the skin. I usually put in some beef ribs or shoulder of lamb as well. Keep up the excellent content.
That's a great way to cook it too. Thanks for the suggestion. I love the use of residual heat, but I miss the fire, and the interaction with the dish, so I thought this was a good alternative. More to come. Clive
made me smile because I use this method for baby back ribs! Sort of the inverse of low and slow. Never thought to use for pork belly so I'm in. Delicious video Clive!
Someone in this thread took the view that this approach is not as good as modern techniques (which is undoubtedly true) BUT in my view cooking in a wood fired oven is all about the experience. Tonight I tried this recipe for the first time and while I didn't quite nail it from a cooking perspective I had a glass of wine in my hand and watched the sun set over the top of my wood fired oven with the occasional whiff of wood smoke and my average pork belly will live long in the memory as a result. What an experience! Thank you for slowing me down and enabling a finer appreciation of the art of this craft.
Thanks for letting us know how it went. As long as you have all the components, food, wine, and a sunset, then any cooking experience is worth it. More to come. Clive
Another beautiful meal wonderfully prepared. Thank you for sharing. I've been planning my wood oven for a while now.
Thanks so much. If you would like to email me through my website I will send you all the information you need about my oven.
Love the video work. Sounds and it's so nice to see the full process... especially the start. Still watching to see how the food pans out :) Awesome as always.
I just wished he would take a bite and leave feedback.....even though we ALL know it tastes absolutely amazing
I want to leave it all to your imagination 😀
Another spectacular cook! Another must try!
Thanks so much
Exquisite as always…thank you
Many thanks
hi love watching your videos have you use olive wood to cook with in your fire if so how do you like it ?????
I mostly use olive wood. The plenty of it at my local supplier. It burn really hot, and I don't need to use a great deal of it to heat up the oven and maintain the temperature. How about you?
I just “finished” my oven, cooked my first pizzas, now I can’t wait to try some of your recipes!
Great to hear about your oven. More to come. Clive
found your channel randomly, top notch.
Thanks so much
Lovely Clive especially with caramelised apple chips
Great suggestion
Another amazing video Clive. The one thing I find so amazing about your videos is how you somehow manage to still look sober when taking a beautiful piece of slow cooked meat out of your wood fired oven. In my experience, like you I start with a good slurp of one of my favourite wines and watch the first few minutes of cooking time with a very contented expression on my face. However, two, three or even four hours later when I finally pull the finished product out of the oven I am two or three bottles of wine down and three, four or five sheets to the wind. This tends to have an impact on my ability to make the finished article look as scrumptious as you do. It still tastes bloody amazing which is the main thing. Keep up the fantastic work and please keep the videos coming. All the best, One of your many humble Padowans.
Haha! I'm barely holding it together after after 2 hours, but I make it look like I'm on steady legs. I appreciate you watching the episode, and commenting. The force is strong with you.
This video is great and neat seeing how many people were inspired to build their ovens as I did mine as well from your videos. This makes me want to make Porchetta in my brick oven.
Porchetta is on the list of dishes to cook. Thanks for commenting.
It looks delicious as usual. I would also like to complement you on the way you put these videos together. You do a excellent job on both.
Thanks so much
Amazing content as always.
Much appreciated!
Bravo! Watching from Houston, TX. I’m curious to learn what type of equipment you utilize to film ? Thank.
I use the Sony A7IV. And then edit and colour grade in DaVinci Resolve. Thanks for commenting.
just come back from hard working day... log in in YT and see your relaxing video... thanks for sharing cheers from italy
Thanks so much
Tuve que volver ver este video. Sinceramente debo confesar que la calidad con la cual fue editado es maravillosa. Apreciar este excelente plato en cada detalle me sorprendió, amén de transmitirme una paz sin igual. Tambien agradezco tu respuesta a mi solicitud, ahora entiendo el por qué. Tendré que ver cada video que has editado pues me acabo de enterar de la existencia tu canal hace un par de días. Gracias Clive.
Thank you!
Hello Clive, can you do a bread episode? It would be interesting to see how you approach bread making in the oven. Love the content by the way!
It's on the long list of things to do 😃
All I have to say it’s like Christmas when you post a new video. ❤
😃
Wie immer - sensationell! Danke für diese tollen Videos!
Thank you!
I had to pause at 12:38 becasue I felt I was going to stroke out with palpitations. Top 5 food channels on TH-cam
Haha! I hope you're feeling better
Another great video , thank you for your time on doing all these videoes please keep them coming , what are the internal dimensions of your oven?
My oven is 102cm/40" in diameter
Perfect!
Thanks so much
That looks SO GOOD
Thanks!
Perfection!!!
Thank you!
That looks so good, great idea cooking the pork over the veg, all that lovely jus
Thanks for commenting
Would love to know how you monitored the temperature. Also, im interested to know what the herbs and spices were. Great video.
The more you use your oven the greater your understanding of how it performs, and what it’s capable of, and your instincts will become more in tune with it when you’re cooking. I sometimes use a temperature gauge, but it's mostly done on instinct. I also take advantage of the variable temperature between the fire and the oven opening. 1 tbsp black pepper corns, 1 tbsp fennel seeds, and 2 tsp cardamon seeds.
speechless, i love your videos . I am waiting for new videos everytime .you are simple the best
Thank you so much 😀
Sir! We who are about to cook, salute you!( the gladiator) it really feels like you are back to the old and inspiring videos! That made us want to make your recipes! I realy prefer these sort of recipes instead of burgers, cookies and chicken wings! Sir your videos are like food meditation! Look forward to next video!
Strength and honour. On my signal, unleash the pork!
Also, I forgot: Are you not entertained!
Bravo, and thank you. Great looking presentation, that made me hungry. I always look forward to new videos from you. I like that we share the same first step in cooking.
Thank you very much!
How did you make that one bottle of wine last for deglazing the pan? Excellent video, thank you.
Who said there was only one 😄
Hi we just got a wood fire oven. What gloves do you recommend?
Personally, I prefer leather gloves. You’ll find some sold as BBQ gloves, but they are essentially welders gloves. So you can look for a pair from both sources. Brands like Ozero and Caiman are good quality. There are many kinds of fabric BBQ gloves that are good quality. They will tell you that they are temperature rated to a very high level, but if you take a metal pan from an 750F/450C oven you won’t be able to hold for a long period of time no matter what they claim. That is why I sometimes use an oven mitt in addition to the gloves. The other thing I find about fabric gloves is that they’re not as quick to put on and take off as the leather kind.
I love step one. Life is too fragile to eat bad food. Someday when I get all of my other home projects done I will build a wood fired oven to complete my outdoor kitchen. Keep up the good work and live well.
Thanks so much. More to come.
Cheers Clive,a wonderful video again,
Will be doing it this weekend,hopefully it turns out like yours did.
Shall be making a nice apple sauce to accompany the crackling.
Apple sauce is a great suggestion. Let me know how it goes.
@@TheWoodFiredOvenChef Hi Clive,the belly pork was a huge success,the herb and spice mix really enhanced the flavour.
Served it with your squashed potatoes in olive oil,green beans and the apple sauce.
The sauce is great with the crackling.
Cheers and thanks again for your videos. Ian.
Unfortunately I forgot to take any photos.
@@RIBBSO Glad to hear it went well
Amazing! Never thought of doing pork belly in the WFO. But, it only makes sense... An oven is an oven. I'll have to give it a try. Thank you!
Thanks
Genio ! abrazo desde Argentina.
! un gran abrazo de regreso !
Nice. Educational and relaxing.
Thanks so much
Almost 100k subscribers! Well done, sir. A video cooking some pork ribs would be a hit.
Yes, I'm very grateful for everyone's support
Lovely video Clive! I know you rarely show your food beyond the presentation phase, but I’d really like to know how this turned out for you! Did it turn out as well as hoped? It looked beautiful.
I'm usually fairly hard on myself, but I was pretty happy with the way this turned out. Thanks for commenting. Clive
If I made it again I might sprinkle a little more salt over the skin before it went into the oven
Great to hear! Cheers! @@TheWoodFiredOvenChef
Love it!! 🥰
Thank you !!
OMG that was delicious
Many thanks
It's so relaxing watching your videos all the best 👍
Thank you 👍
All of TH-cam: I wonder if you can turn starting a fire into high art?
The Wood Fired Oven Chef: Hold my glass of wine!
Many thanks
Clive this is incredible. Pure class. Currently in Barcelona watching this. Would go great with some Spanish wine. All the best from your kiwi friend. I’ll cook this when I get back to New Zealand next week
Great to hear from you Mark! Have a great time in one of my favourite cities. Clive