I'm doing this today for the 3rd time this year! Dean's vids are great and this one just works and is very easy to do, the gravy made with the trivet veg afterwards is what I call God gravy. Cheers Dean👊
Never bring a diety name of God into it as much as I love this kinda foodie come to realise there is no higher being called god alah Buddha or whatever name is given to the chi force as known by the Chinese or ki as known by the Japanese or bio energy as know by western civilisation ect blah blah we here by chance sometimes like us good and sometimes it's shit but don't bring god into this IT DOES NOT exist. Trust me
Hello, Dean! Saw you on Haste's Kitchen. Did you not season the meat side of the belly? You might also want to explain why you are doing things, like the scoring prevents the skin from curling up and the oil and salt are what make the skin crispy because 1) the salt draws out the moisture and 2) the oil gets hotter and maintains more heat in direct contact with the skin. You might also suggest how to serve it and what other dishes it might go well with. Good production, and you will improve with more experience so keep at it.
John G cheers for the feedback John, I’m still working on optimising my videos and was worried that if I kept in every tip and trick the viewer would lose interest, that why I appreciate the comments as I’m still learning, would you like more tips?
@@DEANEDWARDSProperFood Dean, the tips are important because you can apply them to other dishes. For instance, if you have a whole ham you want to bake off or any fatty piece of meat, the scoring is the same cross-hatch pattern for the same reason--letting the fat lubricate the meat fibres and crisp up for a nice succulent bite. If your target audience is for people who want to be more confident in their kitchen and cook more at home, then I think it is a good idea to show them how a technique can be applied more broadly. Cheers! PS: I am a fairly decent cook (some pro experience) but I am always learning new things.
@@etherdog Thanks for the feedback John, its really important whilst I get the format for this channel spot on. I would really appreciate it if you would check out my future videos to let me know your thoughts. Cheers Dean
Oh man i knew its gonna turn out bad. He popped the upper layer of the skin but left the under layer chewy. Looks nice but can't say it will be nice to eat.
Nonsense, we did not even see the cooking process, 1,2s after spicing it was done. I think you enjoyed brushing the knife against the crack more than anything else. Mxm. Im from South Africa fyi
Hi - looks great. Did you need to rest the pork after cooking time?
Great vid! Would be nice to see a bit more of the cooking process. Well done
BBQ For Beginners UK thanks for the comment. I’ll definitely keep that in mind for future videos 🙏🏼
Cooked it tonight for the 1st time! Simple perfection!!!
Very nice recipe, this is better then Gordon Ramsay pork belly
I'm doing this today for the 3rd time this year! Dean's vids are great and this one just works and is very easy to do, the gravy made with the trivet veg afterwards is what I call God gravy. Cheers Dean👊
So happy to hear this Gareth. Lots of new recipe videos coming soon. Enjoy your lunch
@@DEANEDWARDSProperFood thanks, it was perfection 👌 the crackling was so crispy I could sharpen my knives on it🤣 . We loved it, nice one.
Never bring a diety name of God into it as much as I love this kinda foodie come to realise there is no higher being called god alah Buddha or whatever name is given to the chi force as known by the Chinese or ki as known by the Japanese or bio energy as know by western civilisation ect blah blah we here by chance sometimes like us good and sometimes it's shit but don't bring god into this IT DOES NOT exist. Trust me
Amazing! love this video and your passion, also you are very musical with your food! love it! liked and subscribed!
Ben J thanks so much Ben. I really appreciate that mate. Buzzing you are enjoying the channel ☺️
I havnt sea sault what about fine salt or is that not same .. and it looks amazing 😬🥵
I mean... I can't even stop watching you run that knife across the crackling 🤤 #foodporn 😉
etaize anstis ha ha it made me so hungry editing it! Make sure to subscribe Etaize 😜
Yumm
Hello, Dean! Saw you on Haste's Kitchen. Did you not season the meat side of the belly? You might also want to explain why you are doing things, like the scoring prevents the skin from curling up and the oil and salt are what make the skin crispy because 1) the salt draws out the moisture and 2) the oil gets hotter and maintains more heat in direct contact with the skin. You might also suggest how to serve it and what other dishes it might go well with. Good production, and you will improve with more experience so keep at it.
John G cheers for the feedback John, I’m still working on optimising my videos and was worried that if I kept in every tip and trick the viewer would lose interest, that why I appreciate the comments as I’m still learning, would you like more tips?
@@DEANEDWARDSProperFood Dean, the tips are important because you can apply them to other dishes. For instance, if you have a whole ham you want to bake off or any fatty piece of meat, the scoring is the same cross-hatch pattern for the same reason--letting the fat lubricate the meat fibres and crisp up for a nice succulent bite. If your target audience is for people who want to be more confident in their kitchen and cook more at home, then I think it is a good idea to show them how a technique can be applied more broadly. Cheers! PS: I am a fairly decent cook (some pro experience) but I am always learning new things.
@@etherdog Thanks for the feedback John, its really important whilst I get the format for this channel spot on. I would really appreciate it if you would check out my future videos to let me know your thoughts. Cheers Dean
정말 맛있어 보이네요
Did he mention crispy crackling?
So not one grain of seasoning on the vegetables or meat, itself? A perfectly crispy tasteless pork belly.
Not been waiting for that money shot you said, toowoomba be fair it looks like someone with leprosy
Want any crackling with the salt or??
Centigrade or Fahrenheit?
gen lee centigrade 👌🏼
where in america is this
Fool
Fantastic content but it appears you’ve edited it since it was first posted, which is a real shame. 😢
Oh man i knew its gonna turn out bad. He popped the upper layer of the skin but left the under layer chewy.
Looks nice but can't say it will be nice to eat.
Nonsense, we did not even see the cooking process, 1,2s after spicing it was done. I think you enjoyed brushing the knife against the crack more than anything else.
Mxm. Im from South Africa fyi
Not the money shot that I am accustomed to, I usually feel something else instead of hunger pangs. ;-))
Under cooked. will make you sick