Better Than Crispy Skin For Belly? | Chuds BBQ

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Recipe:
5 Dry Chilies
3 Cinnamon
3 Star Anise
3g Sichuan Peppercorns
4 Cloves
1.5g Fennel
650g Pork Stock
500g Water
100g Shaoxing Wine
250g Soy Sauce
Green Onions
Ginger
60g Sugar
5-10 Garlic
►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
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►Made In Carbon Steel Set
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►Made In Wok
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Knives
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►8" Chef’s Knife
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►6" Nakiri
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►Boning Knife
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►Bone Saw
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Meat Processing
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►Meat Grinder
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►Sausage Stuffer
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►Meat Mixer
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►Meat Slicer
Appliances
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►Weber Kettle
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►Toaster Oven
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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►Fogo Charcoal
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►Wagyu Tallow
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►Dough Conditioner
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Small Cooking Tools
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►Garlic Mandolin
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►Pepper Cannon
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►Instant Read Thermometer
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Welding Tools
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Camera Gear
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[@MrPappymn]

Always have Brooke. We love her

[@24kachina]

@@MrPappymn and her friend!

[@christiaanlommen8522]

Having a brisket on the bbq to share with colleagues tomorrow. All with the help and advice from the great chudd

[@chuckT479]

I can't be the only one! 👀

[@cannistershot2277]

Nice! As you sliced it into strips, I was imagining a nigiri version of this with a 'tube' of compacted rice and a strip of the pork belly laid on top, with a drizzle of sauce. Mouth watering...

[@Maityist]

Seared / charred with a torch just to get that slight charred aroma 🤤

[@JontyBlue67]

GOLD, one of my favourite dishes. You did a fantastic cook, I think your burn in is what helped maintain the shape. I've only ever made it just in the braise and usually have to tie each cube twice to stop it falling apart. Your serving was also great, I have one suggestion, add lime cheeks as a garnish, you can use these to counter the fattiness and it's a match made in heaven.

[@markszablewski6619]

Pork belly is becoming one of my favorite cuts of meat to smoke or grill; actually getting one this week as well as a beef belly, can't wait!..😋

[@Bruzumi]

You're the best! I love all your videos!

[@drweeks26]

Looks wonderful. Your videos are the best motivation to build an outside kitchen.

[@dtroy0082]

Brad you are the best man! Articulate, detail oriented and entertaining. Thanks for always sharing your skills and making content.

[@cristianjimenezrosas1493]

Chud, you rule!!! It looks delicious!!! Greetings from Chile!!!

[@mikehedlund9631]

Brad, you always come up with the most unique twist on BBQ! O...did those look so good!! Great video!! Keep 'em coming from Arlington, TX

[@derekreed8366]

Great video. Getting a bit chilly in Austin? 😅

[@cgross5613]

How could you tell? 👀👀

[@vizzle89]

This is a staple in our house. The braised pork belly with boiled eggs. If you make the sauce kinda watery you can also use that as the sauce for the white rice. It’s called Thit Kho Trung in Vietnamese.

[@DuckandWeaveTunes]

happy new year! deffo a great time to try this

[@conradbennett3251]

Awesome as usual, brother!!

[@johnnyho900]

Brook is the best

[@BruceTrommelen]

This looks delicious!! I see the ingredient list. Where are the cooking instructions?

[@chriscrist911]

Asian flavors with pork belly, what could go wrong? Great looking cook, always good to see Brooke during these videos. Thanks Brad

[@thisoldbelair]

Real nice! I love pork belly. It’s so rich tho lol this looks delicious.

[@mkroeplin1]

Demo ranch rocking your shirt while announcing his retirement. Winning.

[@britbell7407]

My 4 month old is utterly in love with you😅💚 instant foodie

[@travisclements1032]

Tried Sweet Cheecks rub on candied yams. Absolutely no leftovers on that one. Chuds FTW!

[@jl6634]

If you make it again, you can go for Dongpo Rou which is very similar to this but a slightly different sauce. It's a little more trendy right now cause it was one of the main dishes from the Netflix series Culinary Class Wars. Most people don't do this but since you're a cooking channel and you do it all the time, if you tie off the pork belly pieces before you put it into the braise, it will help the pieces keep the shape (cause the skin park tends to slide during braising process). I also recommend skipping the parboil step in the beginning. What I've done instead to great effect is kinda that bar-a-bbq cold smoke method to add smoke (and the parboil lowers the smoke retention) and then put that version of the pork into the braise. If you don't do the parboil you probably need to torch the skin to remove any stray hairs.

[@cmnewcombe]

Looks tremendous! Would love to see some more Asian-flavoured inspo. Did some Bali-style pork ribs last summer which were stunning (alongside your Szechuan Beef Ribs of course)

[@h2on0]

Absolutely love the Le Creuset flex!.

[@Derek-s9o4r]

Bro I couldn't imagine being your neighbor. Smelling the grill all the time 🔥

[@HoundStuff]

Dang, that looks tasty!

[@OTMsuya]

Heya, Brad. Rou does literally translate to meat, but in Mandarin Chinese the default meat implied when "Rou" is said tends to be pork. English does something similar, except when we say "meat", beef tends the default. So, you were originally correct. Although the literal translation of Hong Shao Rou is "Red Braised Meat", the more correct translation for the meaning of the dish would be "Red Braised Pork".

[@gregsavchuk3239]

Brad & Brooke, Bring it! I'm going to try this... Kind regards to all...

[@kenseadfwtx]

Is that that metal ring you place down with the dutch oven just a heated ring or is it some type of induction built into the table?

[@TheBigburcie]

It's just a trivet for the pan to sit on. He's grabbing it off a burner off the riggt side of the screen so it's still hot when he puts it down to throw items in. A little editing trick to keep the screen real estate clear

[@24kachina]

Pan heated off camera on adjacent gas burner. Moved to metal trivet for camera shots.

[@Jeremiah-TwistedTrucker]

Pork belly is definitely 1 of my favorites to smoke

[@twosticks1267]

Looks so good Bradley going to have ago at this one this weekend. Would you ever consider having ago and tweaking some Caribbean recipes reason being we had some Curried Goat which I have never seen you smoke or direct cook the goat that is 😂 or some Oxtail both where amazing from where we brought them. Also the Sweet Cheek rub is the bomb whole family loves it keeps wanting me to use it again and again on anything meaty. Have a great day 🥳

[@PowrAl]

Will def try!

[@joshmore7175]

Let it chill, toss it super lightly in rice flour, deep fry for a couple of minutes

[@famcontreras93]

Cuerito con sal y limón...❤❤❤ Par fried pork skin with salt and lime...❤❤❤

[@user-me1mv4vy9q]

I heard korean or thai pork belly are some of the best

[@vincentvdb3151]

Hey Bradley, a pro tip to make it more shiny, glazy : the use of rock sugar ;-)

[@thecarnivorecurmudgeon]

Love crispy pork belly but have grown to really appreciate skin on braised jiggly pork belly.

[@altongehringer9858]

Brad, it's Tuesday! You forgot the 👢 🐍 !

[@anthonycash5134]

Matt was wearing your shirt during his video, pretty big deal. As much as I love your videos and watch them all the time. We're gonna miss matt

[@ajleddy]

Looks delicious, but did you garnish with untoasted sesame seeds?

[@dmosf2]

Rookie move!

[@mikejanson1939]

Think be better on mashed spud. But going to give a go.

[@tazerdave5371]

I'm glad you enjoyed it and all, but now I'm so damn hungry!

[@dochomster1242]

How about a definitive series. You could do one on pastrami splicing/linking all your previous ones, a chilli one covering the different versions bringing all your previous work in one video and so on.

[@C-Mah]

Mouth is watering

[@jamesberggren9029]

Chop sticks in the knife roll.

[@AndyGenova-jr9ol]

Like to see a sausage rescipe spicy with rice added n more brook thanks big fan. Of brook

[@meatsaulce]

Crazy, I was just thinking how much I want to cook up a pork belly in the next few days.

[@SuperPfeif]

Awesome

[@richardturk7162]

Looks tasty.

[@BlackHatAndy]

Looks chilly out there lol

[@jj87a]

Pork 7/10. Brooke 11/10.

[@jeffbyrd7976]

I think that there was a really good conversation completely edited out.

[@ericbadaroux554]

While you're on the pork belly braising kick, I'd highly recommend that you check out Thit Kho.

[@visionz1129]

lmao Brad said STAHHHHPPP

[@bdubya2443]

Brooke!!! 🔥 Oh. The food looked amazing too Brad

[@MadPick]

Score one for Penelope! 🤣

[@thrashpantera]

If you think its nippy in texas come to Iowa this time of year

[@chferrel7411]

Nice

[@nalaselbats3525]

It just so happens that I have a skin on belly in the freezer that will be our Friday night appetizers thank you

[@deankoif3039]

Yo Chud.-love the top down shot. Need to do it more. Yeh, it gets foggy. Who cares

[@JustinStewart-rs2jz]

Got distracted!! 😉

[@hunterace1994]

Chud Day!!!

[@hm-lu4ok]

where the hell can you get skin on pork belly? None of my local markets has it skin on

[@keithgray8222]

Got any Korean/Asian markets near you at all? They will definitely have it, you can also just ask your butcher for it.

[@tkoot6473]

Can someone please explain the magic of how Chud boils pots and liquids on a little metal disc that he just drops onto his counter??? I've watched many videos and yet to figure out the magic

[@ashcadelanne8524]

He heats the pan on the stove and then puts it onto the metal disc so it doesn’t burn his worktop is all

[@justinbarden79]

He has a gas burner just off the screen, sets his hot pot on the Chud trivet to make it easier when filming.

[@gigidygigidy6078]

That would be good with some sticky rice.

[@Amocoru]

I can't do the gelatinous fat. The texture is just too much for me but this still looks amazing.

[@mattstraight8179]

Gr8 pork Mr Spock! Well done brother -Str8

[@jvf7762]

It’s time Brad. You gotta do it brother. Cook up that snake! Feed it to bones and dedicate a whole episode to the snake cook. You live in south Texas go get you a rattlesnake.

[@Edgunsuk]

Its not impuritys and scum Brad its boiled coagulated protein IE Hemoglobin .

[@srbassman11]

Impurities*

[@mauibuilttjb]

Brooke knows what she is doing picking that shirt for the video 😂

[@mikebob1588]

Beeutiful!

[@ChicagoCubbieBear]

I know it’s out of season, but a thanksgiving sausage sounds good. Texas smoked Turkey breast, cranberries, stuffing. Something different.

[@DoremiFasolatido1979]

They do that first "preparation" step with meats because most of the meats they'd have traditionally cooked in the past, would've been quite gamey. That particular process helps ameliorate some of that unpleasantness. Nobody in their right mind likes "gamey" tasting food.

[@b-radkisuke8773]

So good his dog tried to eat him 😮

[@RyanClark-tq3gg]

Is anyone going to mention the elephant in the room?!?

[@bschmalzer]

“Impurities.” Ughhhhhh. Cool it, RFKBBQ. From a place of love.

[@nathanwatkins5252]

Torch the skin on that before saucing, I bet that would be wild

[@beechermeats9797]

For the algorithms bay bay!!!

[@BlackpowderBBQ]

I am sorry but not sorry. This is Merica'!! I dont want anything to do with damn "china" if I can help it. Why the hell wouldn't you want American beef???

[@dennisschickling2249]

Nice Video. STAYSAFE PHILLYPHILLY 🇺🇸 FLYEAGLESFLY

[@deankoif3039]

Yo Chud.-love the top down shot. Need to do it more. Yeh, it gets foggy. Who cares