Following Instructions from Gordon Ramsay (Crispy Pork Belly)
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- เผยแพร่เมื่อ 20 พ.ค. 2024
- original Video: • How To Make Slow Roast...
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#porkbelly #crispypork #braisedporkbelly #crispy #gordonramsay #recipereview #bacon
Chapter:
0:00 Prep
1:13 Veggies
2:21 Cooking Pork
3:15 Making Stock
4:03 Roasting
6:03 Sauce
7:06 IG Comments
7:18 Tasting
8:45 Review
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I just started watching and the pork already looks like a Cartel victim
I thought it's already cured 😭
quite funky
@@lue64 Don't ✋
it’s a month old
Lmao
The best part about your videos is that unlike all other cooking videos i don't get hungry while watching, thank you for such amazing content!
Damn what a good roast lmao
murder...
@@nightmareblack8674 unlike the one in the video
@@Fillduck😂
@@Fillduck bro 💀
this guy is great because he showcases these recipes while also having reasonable cooking equipment compared to the popular chefs who have basically every piece of cookware you could imagine.
I wanted to give you 1 more like but you’re at 69, so I took it back.
1:46
i'm more concerned about how to get so big ingredients
it feels like everything i cook with is so small compared to chefs videos
The results are a purposeful outcome. He often doesn't follow the recipes for cook time and ingredients.
I want to see Gordon react to this so badly
Just google "man having seizure." You'll find it eventually.
man me too
D
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K
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WHERE'S THE PORK SAUCE?!?!?!
You impatient little twat can’t even slice evenly? What are you five?
The skins becomes chewy instead of crispy when you cut the groves too deep and they get steamed by the water from the meat. You're not supposed to cut all the way into the meat, but only through the skin and just into the fat underneath. Another tip to make the skin more crispy is to place it on the top rack for a couple minutes on your oven's grill function (the option with the jagged line on top) after it's cooked through.
anyone who knows asian / chinese cooking will immediately tell this recipe is shit. first and foremost the skin needs to be super dry in order to achieve the crispiness you desire. these g.r. cooking videos have so many views, but they are utterly garbage.
For Americans, Grill = Broil
Perfect answer, i was just about to type this.
The other problem with FC's is that he put his pork belly into a roaring hot pan which cause the skin to overcook. turn the heat down to medium and add some weight to the top to ensure that all the skin has proper contact
Your looking for a glassing effect in this type of pork belly cooking not a puffy effect, the puffy effect takes days to accomplish and years to master.
I made pork belly plenty of times. And tbh. A burner can make the skin crispy
To be honest, Ramsay's recipe really sucks. The skin should be as dry as possible during the whole cooking in order to end crispy, and we can see gordon splashing some wine and stock on the skin while pouring them around. You also need a bit of vinegar on the skin. I also think the meat will be very dry from cooking for so long in liquid. It should be air baked for 1 hour then 5 minutes under the grill for maximum crispiness.
Gordon Ramsay's a fraud.
That stuff about the mustard was actually mad interesting. You should do more of that
I was searching for this comment
the last time i remember him doing that was when he followed Binging With Babish's deep dish pizza recipe. He explained acidity in dough.
You know you're about to find out what FutureCanoe actually knows about food when the L music comes on.
the death note musc coming on when he's describing food science
😭
Bro becomes L when the music kicks in
I actually really like this vibe. Very relatable as a sort of 'how does following along with this online recipe video actually look for the average home cook'.
He didn't even follow along
Wtf u mean "average home cook" i am not an expert at cooking...but even i can follow most cooking tutor
This is downright horrible...heck he doesn't even do most of the thing right
He followed about halfway and then he derailed
@@kiro253 That's exactly the point of these videos. This is for entertainment, not a cooking tutorial
@@LukeHasNoRightsSo then it's not average home cook level.
I like the name Martin. I also love how you "cooked" such a great "meal", I was feeling hungry before bed, and watching your video helped me feel actually not hungry at all!!! Thanks so much!!!
The skin became like that because the salt didn't dissolve properly and calcified the skin. It's also possible the heat was too high and formed hard chicharron looking skin. This can be fixed by blanching the skin by pouring hot water over it or as you said, pre-cooking it. It will form crunchy and airy chicharron skin sometimes because it's a toss up for me either get a nice airy crunchy skin or gordon's normal looking skin.
Gordon's normal looking skin 😂
Also used a finer salt whereas Gordon used a coarser salt
Gordon heated the skin up on top of his vegetables, effectively keeping the skin from coming into direct contact with the bottom of the pan where it is hottest.
I like this guy.
Gordon’s skin was soggy as hell. I feel like most people have no idea what properly cooked pork belly is supposed to look like
German guy here who lived in Bavaria some time, where this is their "national dish"...
They cut it less deep, just the skin really. It gets a salt/pepper rub with way more salt (don't hesitate, it does not end up in the meat). The meat goes into the oven at 120 °C for 6 hours, skin up, add a tiny bit of water on the bottom or use a steam convectomat oven. They collect the lard and keep it liquid.
Finally, after 6 hours, you bring the roast out, heat the lard to 180 °C and use a ladle to pour it over the skin. The skin will pop up like popcorn with loads of bubbles, less chewy, a lot crispier and much easier to eat together with the juicy meat...
Enjoy!!!
PS: you can make a matching sauce if you cook up the dark stuff in the pan with a bottle of dark or stout beer, beef or vegetable stock, a leaf of laurel, some dried juniper berries, a little bit of sugar or honey, smoked paprika powder, mustard and salt/pepper to the liking.
hey, just wanted to let you know you got me into cooking and every video i watch and every recipe i recreate is always a blast :) alright.. thank u
Pork belly is one of the most common christmas dinners here in Norway. There's a billion little tricks and hacks people come up with in order to make the skin perfectly crispy without being hard. It's an art.
If you aren’t drying your pork skin in the fridge for 24 hours minimum you are doing it wrong which Ramsay def is
@@dundalis Salting it first you mean? A dry brine?
the fact that futureCanoe is repeating every sentence Gordon saying is hilarious and funny
Awesome channel, just stumbled across it today. Good call on the mustard, its used often in BBQ sauces or as a base on meat for the same reason you stated! Big respect man, subbed!
4:28 not even the bug wanted his food 😂
The irony and joking around on this channel is fun and good content, but this, with no irony: this looked amazing and was perfectly cooked. Most norwegians make this for every christmas so i know what im talking about. Well done!
Only critique is maybe the cardamom substitution 😂
Fruit flys life span is a week 💀
Lmao
We eat a lot of roast pork here in Denmark and my personal favourite way to get rid of leftovers is to throw a slice or two in a sandwich with pickled red cabbage, pickles and some kind of salad. One of the best fridge clearing lunches you can have.
what mixture do you guys pickle the cabage in?
Hello fellow dane ❤. I basically have like the exact same thing whenever I’m having this dish. One of the best thing to have in my opinion, my step-father taught me how to make it and i can’t wait to try it out by myself one day, and pickled red cabbage can slap hard if done right, though with my family i don’t remember the pickles i think we just went with like roasted potato bits with it
sounds sooo yummy
You also do staegt flaesk which is basically crispy pork belly right?
@@matthewackermanaski9687 Yea, pan fried strips of it. I've rarely had it crispy unless super dry though, often ends either a bit too flappy or a bit too chewy, but rarely crispy, sadly. Might just be I'm too impatient to fry it right.
7:59 gonna need that sound bite for later
gonna use it when i close my eyes
Your video’s always have me in stitches. Thank you for the amazing content
I've made this recipe a lot and love it. To fight some of the crispyness I sometime reduce the liquid and pour it on top then give it some time to soak in, it isn't as crispy at that point but much easier to eat.
Lol at people actually thinking that the crispness makes it harder to eat. It’s the soggy non dried skin that makes it harder to eat. This pork is not crispy it’s soggy. Actual crispy dried skin makes it easier to eat. Like eating a thick potato chip
Wild to see your skills improve in real time as you continue this show
6:30 bro just became my science teacher
This channel has me yelling at the screen like it's Dora the Explorer!
This man could substitute 3 cups of milk with a shovel full of dirt from his garden!
I wasn’t expecting the science lesson about mustard but I really enjoyed it 🤓
5:00 this is the most emotion he has expressed in a video
"Oohh ye-yeah!"
8:04 oh my, for free?!
Stumbled onto your channel. I love it. I've been missing out
☝️🤓 well actually at 0:39 he turns it at 90 degrees. A 180 turn would just be the same but the other way around
01:05 bent it over and "spank" "uh"....okay you got a subscriber
I've only seen your struggle meal video and thought you actually cooked like that 😂
This video was brilliant.
That the first vid of him i saw. Now I'm hooked 🤣🤣🤣🤣🤣
8:33 idk how but the sound effect made me shit my pans , i laughed for like 5 minutes
lmao
2:03
Staranus in
Kinda late but whatever . For the pork belly we usually boil it first with garlic and black pepper corn and salt. Usually about an hour or an hour and a half depending on the size of the pork. Usually you can just check it by poking it with a fork if it's tender enough. Then after you take it out from the water and let it cool down/air dry. After, you poke the skin all around and it should release some of its juice. After the drying process you can stop there and either airfry or oven--if you want a crispier skin but not too tough, once it's cooled, you apply a small amount of vinegar and salt on the skin, refrigerate it and check it from time to time inside the fridge and wipe the excess juice it releases then cook it the next day . For airfry 350 to 400 degrees for 30 mins. If the skin is not yet on the level of the crisp, you add another 5 to 10 mins/ if not airfry just oven it
That looks amazing, making me crave this
the death note moment about the mustard was perfect. thank you
He's my favorite cook
6:12 Doctor Science is in the house!
Srsly tho that looked pretty good,even for a door mat.
its amazing, you're able to turn a full cut of meat into a struggle meal, nail it every time. Never stop!
thanks for making me have hope in my cooking ❤️ ❤️ 😊
Damn… that sandwich you made at the end goes hard. So simple but really nice looking.
5:50 relatable
im so proud of how far youve come man
damn bro this is like the funniest cooking channel on yt. also, u r a pretty good cook, jokes aside.
Solid 10/10 British recipe that can showcase your cooking skills whilst keeping the budget down. Also, FutureCanoe humorously cooks this dish in a relatable and nonchalant way even adding his own twists like Chinese cooking wine 😂
bro wtf u doin at 2:12 lmao 😂
The part with the oven is so relatable 😂😂
The white bit´s on the pork skin is likely just salt, it got absorbed by the water content in the porkskin. As you cooked it, that water evaporates(It´s why the skin get´s so crisp, and why you salt it. To Osmotically pull out some moisture ). And leaves very fine salt crystals.
You should follow a Made With Lau cooking video, all their recipes taste so good.
2:51 shit looks like it has dandruff😭
That "yeah" scared the shit out of me😂😂
5:06 okay Jamie Oliver
I'd rather eat Jamie Oliver's food than ,....whatever he made,if you can even call it food!
To solve the skin problem you will need to cover it for 35 to 45 mins on med heat about 200f or 180c then cook it uncovered at 250c on the middle rack of your oven until bubbly and crispy
200F or 180C? Those are not even close
Yea I was bouta say 200f and 180c is a big difference
@@misusaki8980 hey shot in the dark
350 F or 180 C if i remember correctly
mf just guessed 💀
I was wondering why Gordon’s recipe seemed so familiar until I realised that Jay used it in an en-log video 🥰
4:20 that's a fruit fly or gnat most likely.
put a small cup of apple cider vinegar with a drop of dish soap mixed in near your fruit or plants. That'll murder those bugs for ya.
7:34 Once again, you can really feel the point where you realise you're in a completely different wealth bracket to the influencer chef.
The long strokes comment had me dying 😂😂😂
Congrats on 280k in just a couple of days from 200k! ❤🎉
Why not named the bug walter white 4:47
5:21 If it doesn't sound like someone is scraping a knife along your grandma's feet you did it wrong
Nice ending song! lov it
It's Always a good day when FutureCanoe uploads
Typically crispy pork belly videos ive seen puncture the skin with lots of tiny holes rather than cutting it, i beleive this allows it to be more crispy/flakey without being rock hard
no way he got copyrighted in 6:38
ik ur prob not gonna see this but its only been 2 videos now and ur so funny for no reason my new fav yt LOL
holy fuck.. this is the first video ive seen of yours and 6:10 caught me off gaurd... thank youfor that... i didnt know!
Cut the top portion of a plastic bottle off, put in some apple cider vinegar and mix in a few drops of dish soap in bottom portion of the bottle. Put the top part of the bottle back on but inverted. Seal it with tape. The flies will go in cause of the apple cider vinegar scent and then sink cause of the dish soap.
For Gnats: At home treatment I’d recommend putting Drano down all the drains, wait however long it says on the bottle (typically the longer you wait the more material inside can break down) , then when you go to rinse, use a mix of bleach & hot water. For the kitchen - as you’re pouring the bleach & hot water, run the garbage disposal a little bit. Make sure to keep your sinks & trash can clean too
Science teacher here, mixing Drano and bleach is very dangerous it creates a toxic gas that soaks into your lungs and stays there. If you're young it may not bother you but it could cause you problems later. Please don't mix bleach and Drano, it's very very bad. Much love. (It doesn't matter that you wait, both are liquids and gases so they are mixing in the air as well)
Helped me out too. Thanks a lot
I like your video bro.....side jokes are good.....😂
Magnificent! What a great sense of comedy. I was laughing out loud.
wooah. grandads toenail is foul. ( 7:13 )
GET IT??? CAUSE IT SMELLS FOUL AND THE JOKE WAS FOUL???
XD
"Bro deep fried a piece of leather" 🗿🗿
@@YBBHE I dunno what that mean but it means I’m funny right!
I went in just expecting memes but came out having watched a pretty good cooking, down-to-earth cooking video. Lighting and staging is pretty important for food shots. You might play around with that for your next insta shot.
I feel he purposely does that for fun interaction with his followers. Taking the seriousness out of cooking.
Love the fact you put it in a sandwich, such an Irish thing to do, I make sandwiches with everything 😂❤❤
I tend to do the opposite. I make invisible sandwiches - innards are seen, but not the bread.
the little hailee steinfeld singing shot got me laughing so hard hahahahahahah
Babe wake up new FutureCanoe video just dropped
Bro you're amazing 😂😂
Remember this he blow up one day
this has to be the best channel on yt
The first appearance of radioactive pork
New to this channel- what’s it up with the radioactive pork?
what a great way to start my morning, meat that looks like its from Chernobyl and a nice coffee, wouldn't wanna do it any other way
"I'll announce the name of my pet gnat next week" is hilarious
Congrats on 250k ☺☺
Great job team🤓
I only ever really make pork belly into the fake version of burnt ends. making them bite sized pieces and softening the hard crispy skin with a sweet bbq sauce to also match the savory pork taste is absolute perfection.
Im new to this channel but I've never since such a disrespect to a food which has a step by step, I'm not even hungry watching you cook due to that I give you my respect and a sub.
Omg that slap 😂
8:50 hmmmmmm yes, yellow paint sandwitch
8:25 why is there a trigger warning lol
for people with misophonia i'm pretty sure
Bro waited for his whole life to explain the chemistry of the sauce
Love your videos man!
You used regular salt, he used kosher salt. The dosage on kosher vs table salt are different.
You didn't rub the salt in enough to fully dissolve it, leaving some spots saltier than others.
The salt causes the meat to dry out and form a hard layer in those spots, so spots with more salt were crustier than the spots with less salt.
Still looks delicious though! id sure enjoy eating it :D
6:25 holy shit my head exploded
I just found this guy on my recommended, and it is the best recommended video, i am binging this guy channel
Looks fire man
4:48 gnatman
This stuff is actually a traditional dish here in Norway. Personally I don't really like it but I do prefer the skin to be kinda chewy instead of completely crispy
Well done man. This is exactly how it should be - -although I would probably leave the crackling (the skin) out of a sandwich!!
I just discovered ur channel, pretty fucking good 👍🏻 lovely soulless voice and quality food 👌
He seems at home handling meat.
3:02 how can you make meat look like frosted flakes...
I love your cooking it inspires me to watch you alot to learn about mistakes