The Pork Belly Plait. Braided Pork belly.
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- เผยแพร่เมื่อ 25 ธ.ค. 2024
- The SRP Belly Pork Plait..A simple but stunning pork product for slow roasting, grilling or BBQ. A great original way to prepare pork belly, that looks superb on the plate, and tastes amazing, juicy and tender..One of my own original creations too.The ScottRea Pork Plait.Enjoy
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
This is an amazing idea. One that came to me after having quite the amazing ground pork curry cilantro sausage, is to lay cilantro leaves in as you braid and then powder the piece with your choice of curry. Between the porkfat, curry & cool cilantro...Yes, the possibilities are endless.
Scott, me ol' Jock, me ol' nan did just that, every Christmas when she roasted a Turkey using the pork belly skin as the wrap over for crackling. I have been doing for my Christmas and now my daughter does it too. I love cooking. It is so rewarding to see people eating.
Holy cow...those SRP Plaits look stunning!
I personally love that Scott knows no boundaries of contamination..... That looks absolutely amazing and I hate cry assess. I wish I could try that and this video is like 4 yes old.
Love your effort in helping people dealing with meats and loving their lives ! Thank you!
Because of the visual appeal, the braided belly has an innate wow quality. I've been doing the same thing for several years on special occasions with cajun spiced bread, but never thought of doing it with meat. You're an inspiration, Scott. Thanks!
From "Across the Pond", this was a common thing to find in Butcher shops when I was a child. However, I had forgotten about it over the years. I thank you for bringing back a warm and wonderful memory from my childhood. Back in the day, Butchers, Bakers, Candiers and others made life so magical and mysterious in comparison to the 21st century. I will be doing this soon and spreading the end product to many friends to bring it back into style in the U.S.!
i know this is old but there's a way to braid it without cutting it open all the way. as in cutting twice down the center but leaving the ends together. its like those leather wrist bands. idk if anyone's commented this but i would imagine it cleans up the final product somewhat. its just a little extra craft to show you've gone the extra step.
Wow! I just blew another keyboard, covered in slobber, again! Pork Belly, one of my favorite cuts of pork. Brilliant idea!
That Plait is pure gold. It Looks like a gold mine of a preporation, but alas, living here in Utah where the Respect and Passion for butchery is nonexistent in our Commercial Grocery stores, I have literally never seen a single solitary one available for purchase for anybody anywhere.
Maybe I should get out more, but at least now I know how to make my own, but I'm sure it takes practice to di it with ease.
Thank You so much!
Brilliant! SRP Plait it is... can't wait to try this
Novel idea, clever and creative. It probably self bastes which is an added bonus. Imagine slipping a few slices of chorizo under the folds of the plaits. Damn I'm hungry now!
Hey I love it. What a great idea. Like they say, presentation is half the job of selling a product.
First prize Scott, will be doing this one, so simple why didn't I think of it myself. Thanks for sharing another Gem.
Oh Canada! Just ate to celebrate. Everyone loved it!! Thanks
EXCELLENT. It’s breakfast lunch & dinner for me. Not forgetting a plate besides my whiskey glass.
thanks for the videos you have . I'm A single father and I had trouble cooking, but i am putting more time into learning to cook more for me and my daughter more food much better then my typical cooking.
I can't wait to make this tonight. I've already cleaned and prepped my pork belly.
Once again Scott, you have made me hungry.
Scott; Did a plait for a Memorial Day BBQ. Smoked it for 3 1/2 hours at 275-300. It was perfect. No shit probably the most complimented food I have ever cooked. Thank you for the idea... You ROCK!!!!
Nice one Ivan, cheers mate.
This is the best idea about pork belly, thank you.
My father was a slaughter man and he used to say about a blunt knife. You could ride bare assed to London on this knife . Just brought it back to me . Love your recipes!
Another great idea. I always had trouble finding belly pork, until I stopped into an Asian market. This will be my next project. Thank You again.
I live on a farm in North Carolina and we are all ways looking for anew way to cook pork, buddy thats a hit! CAN'T WAIT TO SLAP THAT BAD BOY ON THE GRILL! Thanks pal.
Subbed at 99,224. I can see that you put the fun back into cooking. At the end of the day we are left with meat that is pleasing to both the eye and the palate. Thanks for your efforts and sharing your experienced handy work.
Coming from Texas. This is amazing. Gonna try this next weekend. Supreme idea.
Lovely idea. Would love to give it a try. Well done. Looks great.
There are a few videos on sharpening knives. My husband bought a series, watched it, and since then he has been sharpening my knives absolutely shaving sharp. It takes a little time to get it right, but they last and last.
I like your videos very much!
Nice touch, I feel this really elevates the presentation and distributes the fat better. I will give this a shot. Thanks for posting.
bkeene12 to much talking is not good booring
I have to say, this is inspired, and inspiring. No better way to get that luscious pork fat INSIDE the meat!! Small wonder it doesn't shrivel, or deform. Pleasing to the eye, and you could spice the meat before plaiting, and then glaze the outside.. Thanks loads, Scott! You made my brain tick over with how to run with this. Brilliant.
Super work and demonstration, Master. thanks !!
u have stepped up my butchery skills!!!! thanks mate!!! ur an inspiration !
Bloody hell Scott you got a winner there, brilliant.
Absolutely outstanding, mouth watering! Great idea.
Great job having an idea - and then following up on it. I remember working a mindlessly boring job on the night shift at a local factory in the mid 90's and thinking of stuffed crust pizza long before I ever saw a commercial for one. I'm going to try the SRP Belly Pork Plait soon.
Just made this yesterday, came out amazing, been making sandwiches with onion rings and coleslaw on top of the pork belly. Thanks to you and all your videos, you have enabled me to do so much, including butchering an whole hog.
This is a must gotta cook it platter... Thanks for sharing!
That was freaking brilliant!! This will blow people away when they see it.
I just started watching your videos. Very impressed. Love the pork belly braid. Keep'em coming.
Scott, your impressive butchery skills are apparent throughout all your wonderful demonstrations. All butchers, and good cooks are proud of their working knife collection, how they stored, maintained and sharpened. A demo and advice specifically on recommended knives and how best to use them in the kitchen would be much appreciated.
Nice Scott... Adding the extra flair, love it. Will now go watch all your other vids!
Scott, really spectacular, the look, by sure the taste and everithing arround your preparation is awsome.
Congratulation!!
Looks good my friend. Thanks for the tip on the Colman's Mustard, you are certainly right, the finest mustard in the world. Never had it before today.
Also, you say tomato, I potato.
Youve not tried french pommery extra strong mustard, and a purple grape-wine mustard made with grape must, "Moutarde de Violette" is amazing on pork and beef. .
+Nathan Jennings sorry that was meant to include your name. Where abouts are you from if it isn't too prudent to ask?
Greg here. Just got me a Bauch at my Metzgerei here in Germany. I will do this, By the I told my butcher lady what I was going to do with it. She said wow what a great idea. By the way I will be sending my grill friends across the pond this great idea.
You are a genious. I am going to cook this up on my big green egg tomorrow - WINNER!!!! God Bless the PiG!
oh my GOODNESS, ideas for marinate is endless... gotta to try plaiting some soon..thank you, thank you
Wow so simple I can't wait to amaze my family and friends with this ♥️
absolutely genious! good work Scotton Rea!
Scott Rea! auto correct always messes with me
Ribbon pork! Pork plait to the world u must have a go at it! Soooo good!
As the man once said "there's nothing new under the sun". Looks well tasty mate...
Spot on Scott. Way to go.
Smoked a couple of these over cherry & hickory wood, spritzing it with a 50/50 mixture of apple juice and bourbon. It was EPIC!!!
Sorry Scott, I used to make these when I was a lad back in 1820. Duh! Congratulations on your creation, just waiting for the shops to open so I can get the gear to try this heavenly piece of pig.
You're a champion.
A true artisan! Love it!
Hey Scott, I'm from Wyoming in the US. I too love Coleman's Mustard. There is some in my fridge right now. : ) Being from Wyoming, I smoke most of the meat we eat. This includes, brisket, pork, tri-tip, salmon, and even kabobs. Now I'm going to have to try this and your corned beef too. : ) Thanks!
Mike
Great videos Scott. You have a great sense of humour.. Matt from BC, Canada
Scott, you are a bloody genius. Wrapping the meat in a plait lets it self baste and obviously means a better cook especially on the barbie.
I can see charcuteri possibilities with this.
Cheers from kiwiland
Your the man Scott. Cheers.
Wow that looks absolutely fantastic Scott, can't wait to give them a go. Cheers for sharing as always mate.
I agree with you Scott, this looks beatiful! Will try this sometime this summer for sure!
I see these in Germany but they are absolutely delicious. But you make it look so easy, and easy is it not. It is artwork.
absolutely amazing, its midnight and i cant stand the temptation but to go out and buy a pork belly to do this! Definitely Recommended!
thats very inovative...keep up the good work buddy..sure going to try it out this weekend.
wow that's beautiful. that's what you call a gourmet butchec
Man that is amazing! !!!!!!! You are very-very GGGOOOODDD!
Looks CrAzy good!!! Good times!!!
This could be tossed on the rotisserie easy. Yum.
Great idea, love it and will try it next weekend. Thanks for sharing!!
awesome recipe and technique.
Brilliant idea, I cant wait to try it
Wow Scott, you made me hungry. Great video. Thank you.
what a great idea. I'm making this tomorrow!
Scott, it was genius. Very hard to come up with a great new way to present something that hasn't had improvement for years. Thanks.
That looks fabulous.
Another good one Scott! You are fantastic!
I am so happy that I am from a country where you are allowed to have pork.That looks great Scott....!! The best thing since your deboned chicken.Must try that soon.Pork belly is one of my "Liebling" cuts of meat.
Thanx for all the great videos and greetings from Berlin.................+ 1 like from me.
G'day Scott,
If they gave a Nobel Prize for Butchery, you sir, would be the first, and only, winner. Not since the days of Menon, Escoffier, Bocuse, Chanoveir have I seen such pure inventiveness on a butcher's block.
Now, because it's the Queen's Birthday weekend here in Oz, I won't be able to get to my butchers until Tuesday! (I never buy meat in a 'mediocremarket'.) A thousand thank yous. I know it will be brilliant because I've seen it with my own eyes.
A print of this TH-cam video should be required viewing at every food trades' school in the world. Like all truly great inventions it is simple, pure and created by a person with passion for their calling.
I predict that not too many years from now the SRPP and the braiding of other meats will be in the display cases of butchers the world over.
OUTSTANDING!
Cheers, Bill
retired cook and unworthy would be butcher.
Damn you Scott!......another fantastic pork product to touch myself over.
Cheers from Canada
what a GREAT Idea. I'm leaving tomorrow for a visit of family on my dad's side in Texas but when I get back I'm going to make this dish. Great fun and good work.
Once again Scott, YUMMMMMMMMMMMMMMMMMM
Brill looks good can see them in tesco one day well done great idea
winner, winner, pork belly dinner!
Lovely looks so delicious
I liked it , I am certainly going to try.👍
I watched this high. That slow mo basting changed my life...
Awesome great idea Scott! Looks simple enough.... must try this one. Thanks!
Really enjoyed this Scott
There is no off position on the genius switch. Great video. Cheers !
You sir are a bloody genius!
I have a Hungarian cookbook and a Polish cookbook with plaited pork strips made into rings for individual crown roasts. Very lovely. Yours look nice too .
For around five/six generations my family has always tied strips of belly pork into knots. We cut the rind off, tie each strip into a knot, brush with a little seasoning and dripping then bung into a hot oven. (If the knots give out too much watery liquid from the pork just take out the oven to drain it off then place back in the oven to finish cooking) They cook up lovely and crispy, are great lip smacking finger food (especially for kids!) and they are great with your fave marinade for a barbecue. This way of cooking belly pork has passed from mother to daughter for so long, I even taught my own daughter how to do this. Oh, and the left over rind can be used to make pork scratchings or put through a processor to use in fat balls for wild birds. Waste not want not!!😋❤️
man you are a artist like your channel!!!
They are the Bollocks, Will be serving this tomorrow at home in Bangkok. Cheers for a great idea
Wish I would have seen this before I made burnt end bites. Will definitely try this when I get my next pork belly. Looks delicious! Thanks
Braided boneless spare ribs!! Joyful! Brilliant beautiful Delicious!🐖🐖🐖🏹🏹🐖🐖
Wow this was a wicked one! I'm doing it... Thanks matey!
Wonderful! I must try this.
Pork Belly Braids. Awesome.
Оригинальный рецепт. Давно думала, как грудинку приготовить, просто положить её на противень и запечь не очень хорошо получалось , а косичка - супер! И очень понравилось, как повар работает ножом. И мед с горчицей - свинину очень хорошо так смазывать при запекании.
Genius at work!