are you still love to go to the border and get a bag of freshly made cracklins. You can't do that back here in the US. I have only one butcher shop and they don't do it.
when I lived in the UK for 10 years one Sunday a month for Sunday lunch I made a pork belly joint which is a roast not huge but a roast. did mine much the same as you. Exactly, try out that skin. I knew many people who would eat my pork belly 3 times a week including my mother back in Maine.
I want this but without BBQ. (I'm not a huge BBQ fan, either of the sauce or the cuisine, although I really don't DIS-like any of it.) What are some other sauces you would recommend, as well as sides?
You also mentioned that majority of the meat would be tossed or given to staff in a fancy restaurant. What parts of the meat are served to the diner?
they usually fry that thing here it's called lechon kawali. my friend tried to make it once – frying it. the skin came out crispy – but you had to eat it straight away (wouldn't stay crispy long), and the skin also shrank which made it look weird :/
Hey, maybe you want to work here??? I think you would be good for that job.
I just love pork belly! Very interesting method of adding the baking soda, never heard of it. But then again, that is exactly the reason why I follow your channel; learning something new with every video. Will definitely try this out sometime soon!
looks like something we eat every christmas in norway called "ribbe" the ribs of the pig. infact i have been eating this the last 5 days in a row now, because i dont have any money at the moment, and its the only thing i had in my freezer from last christmas. you get sick of it real quick:) 2,3 bites and im ready to waith another year before i have it again lol, its way to fat and powerfull
may I ask, since there is absolutely no salt, pepper and spices of any sort used , where is the taste coming from, just vinegar ?
Again, another good recipe. May I suggest adding to your videos complimentary sides? Thanks again, chef and good luck on your new book.
Man, that brought back memories. My mom used to make some sort of pork roast with a nice crispy skin. We'd fight over the skin. I can't remember what she called the skin but it was an odd word. Now I want that, and a beer! I'll have to see if I can find that pork belly with the skin. I've tried to find plain pork skin, for braciole, to no avail (one of my favorite things, as a kid, was the pork skin Braciole in Sunday Gravy!). Thanks, Chef!
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