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
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.
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.
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. :)
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 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
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
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!
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 :)
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!
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,
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.
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
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 .
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?
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.
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 .
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.
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.
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.
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?
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
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
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
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.
Scott my favorite roast of all time! I do like it that your cooking pots and pans are obviously well used.
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.
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. :)
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.
Great tutorial, plain and simple 👍🏻 after a hefty chicken roast dinner today, I've watched this and am now craving crackling hahaha 👏🏻👏🏻
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!
Spot on….. Having this for tea,can’t wait 👍
I reckon on a good day I could polish that lot off by myself! Another top video, thanks.
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!
That is one of best looking meals I have seen.
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
I've watched a lot of your vids, and they're great. But, oh. my. god! This looked awesome! Now I'm going to try to find a slab of pork belly today.
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
Thanks Scott ,did it your way,which is no nonsense way to do it, and it come out really good.
Totally concur with you're method of cooking this cut, mate. Mines on the go as we speak, and got a lovely bit of shoulder for the weekend.
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
My mouth is watering..........................Excellent
I am cutting up 2 pigs this weekend. Love all the info you provide. Can't wait to impress!
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!
Ah Narraways, so you're a fellow Worcester boy like myself! If I ever spot you in a pub i'll more than happily buy you a pint.
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 :)
Probably the manlist meal ive ever seen
Now THAT was delicious! Thanks for sharing. Love that crispy craklin's!
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!!!
I love every single one of your videos, you remind me a lot of my dad actually lol Cheers mate keep working hard
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!
You just made me mouth water! :) I'm going to check with my local butcher. :)
I made this for Sunday lunch today - Epic
Great stuff Scott !! Fantastic information, very well explained !!
Metric conversion: 30 mins @ 220°C, followed by 99 mins per kg @ 160°C
Just saw your BBC intervie . Enjoyed it. But not as much as your pork belly show . Now that was yummy . All the best my friend.
That was cruel indeed Scott. Looks fantastic!
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,
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.
Lime is amazing on crackling
That was excellent!! A must try for sure!
Geez that made me hungry and I just ate!
Banger Scott 😂😂💥
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
I hope you did not throw those tips away!? Those gristly bits are an especially, succulent, treat!
Waiting on a call from the slaughterhouse about my pig. This video makes me want to knock their door in and get my fresh belly NOW!!!
Ahh Mark,i know what you mean,you cant watch this without feeling hungry at the end,its torture,cheers.Scott
thumbs up again.
Excellent!
Yes very hungry after that, excellent video explaining simply how wonderful belly pork is , more videos please
Fantastic!
scott I've just had me tea, i'm stuffed but I bet I could fit this in i'm droolin' mate ...well in
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 .
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?
loving the work on this one your my new online butcher cheers!!
Cheers Bigmek,its much appreciated mate,and theres tons more to come too,all the best.Scott
Excellent
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'm salivating looks lovely
That looks really, really #@$#%@ good!!!!! I became hypnotized at the end!
LOOKS GOOD....
Still a great video 🤪🤩😚
The best cut 👍
Amazing! Thanks for this video. I wish you could tell us the temperatures to cook at instead of "gas marks" though.
I made this today and have been eating it for the last hour. Holy shit pork goodness.
Genius :).
scott you make me hungry
no b.s. cook. an Englishman without arrogance. priceless
why do i torture myself nice video might have to make next family night
superb that bud now am hungry again hahahahaha
I love your vids! Education with a knife!
I predict one day your get a MBE for services to butchery.. thanks.
Beautiful. I might just have to cook one up.
Do it Jeff you will not be disapointed mate,cheers.Scott
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.
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 .
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.
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.
Please tell me what you consider a joint of meat. I'd think of something with a hinge.
Thanks
I am not familiar with English heat settings as we do not have gas setting in the US, can you specify the actual temperature range for the cooking?
I'm not a fan of using gas mark. Check out this wiki
en.wikipedia.org/wiki/Gas_Mark
Thanks Stephen!
Ommmmmm! I couldn't eat pork belly every day :p
does baking soda does baking soda work with making crispy crackly cracklins?
I always use a stanley knife to score the skin, much easier.
yes it is torture. just replace mustard with apple sauce. yum
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!!
Do you ever make your own mustard?
That seems to be quite a bit of work for a small return. Did it even yield one pound of meat?
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.
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?
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
Sorry for the late answer Tim Gas mk 7 is 425f-220c and gas mk 4 is350f-180c,hope you get this in time hope it goes well mate cheers.Scott
TRIGGERED lol xD
It's not fair what you just did.
I have drooled into my keyboard and still get none of it to eat.
Thanks
What would I call that part of the belly here in the us.If I was to order it?
As I'm watching this, I'm waiting on a beef stew to finish cooking...
You're right...this *IS* torture!!
Tell me about it nov,cheers.mate.Scott
WTF is gas mark 7? Do you have temperatures we can refer to instead? I'd ideally like to do this on a weber kettle...
Why cut off the cracklin" stuff??? why not keep it together with the meat while the ribs cutting off is understandable....
Yummy
how dare you torture people like this....
yea I agree.
what's the name of the song in the intro?
That looks awesome, but what the hell is going on with your punctuation?
You can actually watch this video instead of eating dinner.
What temp is gas mark 7
True food porn. Yumm........
I just wish so badly i could get frech pig meat in vhole pieces that easy where i live...
show this in Gitmo !
there wouldn't be a Muslim left.
instant apostates !
You're*
sadism
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
It's true, Ox tail, Casserole steak, kidney, all of the great cheap cuts have become trendy!