The Best Pork Belly Recipe On Youtube? We'll See About That!
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- เผยแพร่เมื่อ 1 ธ.ค. 2023
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Recipe:
~ 2 kg pork belly
1.5 teaspoon salt,
1 teaspoon black pepper,
1/2 teaspoon red pepper
1 teaspoon paprika,
1.5 teaspoons dry garlic
4-5 cloves of garlic
stuff the meat with garlic
Sauce Recipe:
1-1.5 sweet and sour apple
6 tablespoons of soy sauce
3 tbsp tomato paste (ketchup possible)
3 tablespoons of lemon juice
1 tablespoon of sugar
1 teaspoon dried garlic
1 teaspoon paprika
1/3 teaspoon of cinnamon
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u pronaunced leckere corect and küche. the ü was spot on and google the ch. u pronaunced sch.. no... but almost. google
You shoulda ended that water-up skit with both of you at the toilet peeeeeing
and don't forget...... water up!
I have not laughed that hard in some time. Thank, you!!
Man, I'm a long-time Dude Can Cook fan, and this is my favorite video (not necessarily recipe) so far. That dance/hydration break? Perfection. So good. You did cook. You did cook!
Sonny's moderately unhinged nature is what keeps us all coming back.
Dog cannon fridge damage
Long time fan here too. However the comedy breaks these two are now providing are actually taking this channel to another level. This is some amusing effen shit!
Marcus went from 'guest appearance' to 'recurring character' to having his own spin-off in no time.
I dig Marcus's season. I was actually laughing out loud where I shouldn't have been.
Do you know his channel's name? I'd like to watch it but I don't know what to search for,
@@crwlh6721 Me too
been watching you for two years, you and your camera guy make a great team, he really adds positively to the show !
Yeah Sonny, stop being so negative and bringing us down lol
I could do without him.
Yeah, sonny can really drag the show down, right? :l-)
Agreed. Been watching Sonny for years. He's the best TH-cam Chef in my opinion.
Super cute couple
Probably the most blatantly entertaining cooking channel on TH-cam...the random rap video and fridge abuse...friggin hilarious. 🤣
Shoutout to Kwoowk and You Suck at Cooking. 10/10 entertainment and would eat.
And don't forget the dog!
Your the best sonny. Such a great cook and also a great teacher. Not to mention your naturally hilarious. Also love your little skits like 8:40 wtf was that 😂😂😂😂 im crying bruh 10:20 I can't deal with this 😂😂😂😂
*What the dog doin*
"Something about putting the garlic in the hole...makes me feel like a Civil War doctor." 🤣🤣🤣🤣 "A Sunday broast...where you eat pig with your hat on backwards." 🤣🤣🤣🤣
Y'all's content has hit a whole other level, a whole other stride. Proud of y'all.
The water skit had my sides hurting. I laughed so hard, thank you for that guys!
Mate, what the hell did you feed the dog?? Great to see Marcus being in the vids more, adds a new comedy element we didnt know we needed!
Hey Sonny, first off, great video! I like the format, and you gave me an idea: I'd love to see you start another series where you can take on a few recipes from your viewers! We could provide you with our favourite recipes and you can tell us what the flip we are doing wrong and could improve.
Anyway, love the vids and have a wonderful day!
If you would like a recipe to start of, here would be my favourite ribs:
- spare ribs, silver skin removed (we usually use 3 ribs)
- rubbed and covered with my special rub mix (5 tbsp. brown sugar, 3 tbsp. sweet paprika powder, 1 tbsp. spicy paprika powder, 1 tbsp. salt, 1 tbsp. black pepper, 1 tbsp. chili powder, 1 tbsp. onion powder, 1 tbsp. garlic powder)
- vaccuum or cover in aluminium foil and refridgerate for 12 (pref. 24) hours
- preheat oven (convection) or smoker to 248 °F (120 °C)
- wrap ribs in new foil and put in the oven or smoker for 4 hours
- mix and reduce a glaze for about 15 minutes (10 oz. orange juice, 3.5 oz. Whiskey of choice, 5 oz. ketchup, 1 tbsp. Worchestershire sauce, 2 tbsp. of the rub, 2 tbsp. honey, 1.5 oz. BBQ sauce, 2 tbsp. brown sugar)
- after 4 hours, remove ribs from the oven or smoker and glaze ribs with the sauce (apply with a cooking brush)
- put back into the oven or smoker for 15 minutes
- rotate, apply glaze, and another 15 minutes
- rotate, glaze and done!
The best ribs I can think of. A side of salad, coleslaw or garlic bread are nice additions to these tasty ribs!
I'll say straight off the bat, don't wrap the ribs to start with if you're using a smoker. The whole idea of a smoker is to get that flavour, and smoke ring, which won't happen if they're wrapped. It won't absorb it at the end. Smoke also has a maximum absorption time, so after a couple hours, it won't accept any more, then you can wrap it. For an oven, wrapping is fine at the start as the smoke flavour isn't applicable. Unwrapping at the end when glazing is correct, as the heat helps seal the glaze. Just my thoughts, but you never see anyone wrap meat straight away in a smoker.
That's such a great idea of people submitting recipes, hope he reads your comment!
You need to find a Scandinavian grocer, they sell with skin on.
Also, the grated Apple is better than the juice, it pretty much disenegrates in the sauce, but adds the pectin which makes the sauce thicker.
Soy and apple is great for BBQ. Chicken and pork, use 50/50 soy sauce and apple juice as your mist when you spray your meat, you won't be disappointed
now I do declare boy, that does look mighty fine and quite delectable
When you added the "tomato paste" the recipe actually called for ketchup, I think that made a big difference.
Ketchup has a lot of added sugar, so I agree with you. It would balance out the saltiness quite a bit.
the vdeo called for ketchup, but it was indeed tomato paste. A translation issue. The apple is the sugar
Your rosemary salt recipe has really made cooking at my house a treat thanks Sonny!
I almost cried at the water up scene! Keep it up boys 😊
My grandmother inserted garlic cloves in all her roasts and leg of lamb, I remember them and their gravy being delicious
I love your content, thanks!
You guys are both totally weird!!!!
Don't ever change!... it's what makes this channel awesome compared to regular foodie channels!!! Love you both dudes! ✌❤
I did NOT expect the "water up!" part. 😂
I’ve always loved your channel but the past six months the personality is really shining through - I love you and Marcus together 😂 can’t wait for all the content this year! ❤
Most excellent series sir. Keep them coming!!
You guys are really getting good together! I loved the recipe and I laughed a lot!
You just keep getting more and more weird and I'm 100% here for it. Keep grinding man, your stuff is great.
Yep, definitely need a full “Water Up” music video…
Love the "water up" skit LOL! Marcus is hilarious
Fellow Chef here. My daughter and I love your videos! We kick the fridge every day. 😂 Merry Christmas brother
Did I just watch two guys dancing to promote hydration?
Yes, yes I did.
education AND entertainment - this channel has it all!
WE NEED A FULL WATER UP MUSIC VIDEO!!!!!
Also once again this makes want to make this recipe, like today already...
Oh, and also gotta make Pot Broast, with extra garlic cloves stuck inside...
Can't wait to see you tackle a good ole' Pot Broast.
i like this marcus dude. He seems chill af
That hydrate bit was golden! Need more of that
His reaction to an actual chef is hilarious.
Hahahha that was the best fridge scene yet! I'm in tears!
I love watching your videos but holy crap you and Marcus are hilarious in the breaks of cooking. I really can't wait to see more. You guys are awesome.
Why does Sonny always react to German cooking videos? 😂
As someone who has passable German skills, it always cracks me up when he tries to pronounce it
You guys have awesome humor and compliment each other very well. Marcus is stupid and silly and chaotic and I love it! 😂 And Sonny is dry and sarcastic and a touch bitter, and it works so well together lol! Marcus sipping the water was so funny and dumb at same time 😂
the water skit was gold. I love y'all for real.
Thanks love this series, Gr8 vid ..you guys are awesome 👍👍👍🙏🏻😀
The both of you together are fecking insane! 😅😅😅
Besides the great recipes (bought your book~😋 😋 😋), the two of you make an hilarious dynamic duo AND still remain professional.
Put it this way ~ I'll scroll though a lot of videos but I'll always stop at yours! Thanks dudes. You're brilliant.
Hello 👋 👋 from Jenn in Canada 🇨🇦 🇨🇦 🇨🇦
Ok I’ve seen MANY “TDCC” videos but this one is numero uno with the rappers delight breakaway…I’m in tears😂😂😂
Y'all killed me on this one! Love the extra bit of humor along with a tasty looking recipe...
10:16 is pure gold.
it's really confused me
YES!! Expand into a FULL MUSIC VIDEO- Exactly what I was thinkin'-
I love the Licker Koochie channel...
It's said that sometimes, on a clear and quiet night at the refrigerator recycling facility, you can hear a distant cry of, "water up!"
Great recipes and great fun in every video! This recipe cries out to be done on a smoker-unwrapped at first, possibly wrapped later though probably not necessary.
The dance break was sick! And that puppy ass laser was crazy
This looks amazing!
That was the MOST epic fridge scene AHAHAHAAHA I DIED !!!! I haven't laughed that hard in forever. THANK YOU !!!
I recently discovered pork belly... I mean I always knew about it obviously, but I didn't think I could make it turn out good.
Obviously dry off as best you can, oil and salt the top. Make a foil boat and cook for probably 2.5 hours low (like 140c). You wanna capture that juice and rendered fat and basically braise it in its own juice while keeping the skin on top exposed and drying out.... Then take it out of the foil, keep that juice and make it into gravy, prop up the meat in a tray so that the skin is level. Boost the temp up quite high for the last half hour or so to get some crackle on top. Minimal effort for big return.
Whatever way you do it, that fat has to be rendered.
The caption on the original video did say ketchup. We like to use a mild chilli ketchup [ Pudliszki Mild Tomato Ketchup ] with apricot jam, rather than apples, with LKK premium light soy sauce and cider vinegar when we glaze pork, mostly shoulders. I wish belly pork was cheap in our region but sadly not so.
Edit
Not to sure on the red pepper being cheyenne, to my grandmother, great aunts and aunts they called Aleppo pepper or pul biber red pepper. this is very common in germany due to the large turkish immigrant population. I have never heard off any of my family using cheyenne as all it provides is alot of heat and not much flavour, i know it is not in the families cook books i inherited from Oma or tante Lilo or my mother, where as pul biber red pepper is the goto chilli as it was easy access, cheap and flavourful.
It’s pork belly… unless served raw, it’s gonna be alright! 😂 Love you guys! 👍🏼👍🏼
Bro I just wanted to say thanks for the turkey recipe. And we LOVE the rosemary salt. Much love dude.
Just some guys having a kick ass time
Oh my God you guys I was laughing so hard with the water up kit please more of that that was fire
I like seeing Marcus in front of the camera, and this series is dope!
Pretty sure there is am error in translation. German uses words like cooking (kochen) and fry (braten) is a more specific than the way than we use them in English. Kochen is something you do on a stove top over direct heat, like boiling and simmering. What they did, was bake (backen) and maybe even braise (schmoren).
The hydration segment was great 😂
Also wasn’t ready for the dog butt laser
Water Up segment was hilarious!! 👏👏👊😎
Love watching ya man,keep it up
@6:33 “sparked my CURIOSITY.” I see what you did there…..😂
At 3:50 - that should be your Christmas card pict! I could not stop laughing!
Sonny x Marcus hydro homie break was chef's kiss.
Brilliant as always... And the laser butt dog was just gold. Thank you
Omg that had be balling!! The gangsta part had me thnking of kevin and perry 😂❤😂❤
I grew up with my parents doing the same thing with garlic cloves for roasts, including beef, pork and lamb roasts. I though it was normal, but no one else I know cooks a roast with garlic cloves in it.
My mother and grandmother would always put garlic toes in roasts.
I always do when roasting a leg of lamb but for beef & pork roasts I don't. No idea why! (I do usually roast a head or two of garlic along with the meat).
Marcus menacingly drinking from the water bottle was the highlight. 😂
Lmfaoooooo y’all are funnnny!!! That water cut took me outttt 😂😂😂❤❤ please have a meet and greet in Austin soon!!🫶🫶🫶
Easily one of the greatest fridge attacks I’ve seen 😂
A screencap of "The Rule of Gold" is now my desktop wallpaper.
Comic cooking duo! Love you guys!
Thank you! More recipes!
Your dog has a rare gift -- you should encourage those super-powers
Best food tuber by a mile. Love your videos.
Dude the "water up" sketch was the best part of the video.
Thank you for the best cooking channel that TH-cam has ever seen!
Instead of the grated apple maybe use apple butter and a little cider vinegar for the tang.
Serious hydration montage had me pumped up!! 😅❤
The "Water Up" music video was a geniune psychic flashbang
Oh man the “water up” sequence made me spit up my tea! 😂
Great video and highly entertaining. 👍🏼👍🏼
Funniest one yet boys.
Water Up!!!
That water up bit goes hard!
Ok, great video, but totally lost it with doggy laser butt. . . 😂 😂 😂
I remember when you used that fridge, now you're shooting it with puppy ass lasers. I think you've officially reached the big time!
Foghorn Leghorn was indeed a cartoon chicken. But he was based on a character from the Fred Allen radio show called Senator Claghorn who spoke with that same delivery.
you guys are total dorks and i love it
"Where you eat pig with your hat on backwards" had me dying.
LMAO. 😂😂😂😂 Dude Sonny, this is your most hilarious video yet... Also very informative and I might try it.
Ok the fridge abuse this time was extra hilarious 😂
Water up! 8:44. OMG! Superb
The dance break broke me Sunnny
Fantastic
Dude I'd love to see you try making Pitina - a homemade caseless salami!
You guys are crazy, I love it!
Hi Sonny, could we have a video about Marcus please? There’s nothing much online about him, and we want to know more about him because he’s a real superstar. Thanks.
Also long time fan! Water up, boizzz! 🙌🏼
Pulling the seasoning straight off that carbon pan with all the acid. Apple, tomato, lemon juice!