Following Instructions from Gordon Ramsay (Crispy Pork Belly)

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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[@usdibad6292]

I just started watching and the pork already looks like a Cartel victim

[@J-rome]

I thought it's already cured 😭

[@lue64]

quite funky

[@elma02530]

​@@lue64 Don't ✋

[@Nana-gk9lz]

it’s a month old

[@dubot4076]

Lmao

[@yes-zr8qt]

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!

[@nightmareblack8674]

Damn what a good roast lmao

[@woahflamingo]

murder...

[@Fillduck]

@@nightmareblack8674 unlike the one in the video

[@vexoh7259]

@@Fillduck😂

[@youtubeur]

@@Fillduck bro 💀

[@vallytine]

I want to see Gordon react to this so badly

[@dustinbragg1921]

Just google "man having seizure." You'll find it eventually.

[@koto.-7]

man me too

[@nouhorni3229]

D O N K E Y

[@Somebody374-bv8cd]

WHERE'S THE PORK SAUCE?!?!?!

[@DansYT-lv8iu]

You impatient little twat can’t even slice evenly? What are you five?

[@briang.2218]

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'.

[@SlamBolts]

He didn't even follow along

[@kiro253]

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

[@luizotavio44]

He followed about halfway and then he derailed

[@imnosepass]

@@kiro253 That's exactly the point of these videos. This is for entertainment, not a cooking tutorial

[@SinfullyHera]

​@@imnosepassSo then it's not average home cook level.

[@MagicfTail]

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.

[@teelein]

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.

[@lazeddonut]

For Americans, Grill = Broil

[@rustylong4743]

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.

[@112523]

I made pork belly plenty of times. And tbh. A burner can make the skin crispy

[@tdb517]

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.

[@okuncono9021]

That stuff about the mustard was actually mad interesting. You should do more of that

[@Ajitesh_27]

I was searching for this comment

[@kirkendauhl6990]

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.

[@connordarvall8482]

You know you're about to find out what FutureCanoe actually knows about food when the L music comes on.

[@ThatOneGuy7550]

the death note musc coming on when he's describing food science 😭

[@Abu_Tuesday]

Bro becomes L when the music kicks in

[@minneelyyyy8923]

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.

[@bellmsky]

I wanted to give you 1 more like but you’re at 69, so I took it back.

[@TheTiredAndSleepyOwl]

1:46

[@koshak7910]

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

[@rhamsus1]

The results are a purposeful outcome. He often doesn't follow the recipes for cook time and ingredients.

[@goksir5845]

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.

[@dundalis]

If you aren’t drying your pork skin in the fridge for 24 hours minimum you are doing it wrong which Ramsay def is

[@annother3350]

@@dundalis Salting it first you mean? A dry brine?

[@DeIta.]

Would you happen to have some tips and tricks you recommend?

[@boartank]

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.

[@3to4characters]

Gordon's normal looking skin 😂

[@OGPeanutbutter]

Also used a finer salt whereas Gordon used a coarser salt

[@wiltmarlonelao]

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.

[@OfficialJanitor]

I like this guy.

[@dundalis]

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

[@s_k.99]

Fruit flys life span is a week 💀

[@rehantadvi]

Lmao

[@user-ts5gw4bq5t]

5:00 this is the most emotion he has expressed in a video

[@oliv564_moon]

"Oohh ye-yeah!"

[@thepotatoarmy980]

7:59 gonna need that sound bite for later

[@hellopurrrty]

gonna use it when i close my eyes

[@plebisMaximus]

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.

[@obsidiancrow450]

what mixture do you guys pickle the cabage in?

[@echo9565]

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

[@reenbean19]

sounds sooo yummy

[@matthewackermanaski9687]

You also do staegt flaesk which is basically crispy pork belly right?

[@plebisMaximus]

@@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.

[@imrane_edits7]

the fact that futureCanoe is repeating every sentence Gordon saying is hilarious and funny

[@Fuxser]

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!

[@tayt_]

Only critique is maybe the cardamom substitution 😂

[@parkerabed5192]

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!!!

[@Adventxxx]

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.

[@dundalis]

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

[@unearthly6307]

8:04 oh my, for free?!

[@BigBoy4004]

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.

[@BananaSmoothey]

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

[@virgileorigney6505]

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

[@porkstamina]

200F or 180C? Those are not even close

[@misusaki8980]

Yea I was bouta say 200f and 180c is a big difference

[@virgileorigney6505]

@@misusaki8980 hey shot in the dark

[@dusansubotic6502]

350 F or 180 C if i remember correctly

[@akalichamp7030]

mf just guessed 💀

[@GobyTSB]

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!

[@omarlamzal2459]

8:33 idk how but the sound effect made me shit my pans , i laughed for like 5 minutes

[@lylyart]

lmao

[@bolt19gaming31]

6:30 bro just became my science teacher

[@Barry_Winchester]

Wild to see your skills improve in real time as you continue this show

[@Panny_Parrons_wamangituka]

4:28 not even the bug wanted his food 😂

[@griffinjohnson3858]

5:21 If it doesn't sound like someone is scraping a knife along your grandma's feet you did it wrong

[@vortex7155]

2:03 Staranus in

[@player8920.]

2:51 shit looks like it has dandruff😭

[@jerr2402r]

He's my favorite cook

[@tt_tonic]

5:06 okay Jamie Oliver

[@chaboserumola3030]

I'd rather eat Jamie Oliver's food than ,....whatever he made,if you can even call it food!

[@QuietKidAD]

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

[@charlirogers6235]

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)

[@keishantv]

Helped me out too. Thanks a lot

[@caiovictor7202]

☝️🤓 well actually at 0:39 he turns it at 90 degrees. A 180 turn would just be the same but the other way around

[@Heisen_burger222]

5:50 relatable

[@goenawanarief4027]

01:05 bent it over and "spank" "uh"....okay you got a subscriber

[@nikidessi]

I wasn’t expecting the science lesson about mustard but I really enjoyed it 🤓

[@vanenor6890]

The first appearance of radioactive pork

[@caro4587]

New to this channel- what’s it up with the radioactive pork?

[@adamamentia2678]

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

[@SsJsSx]

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

[@splendiforusme]

Your video’s always have me in stitches. Thank you for the amazing content

[@Red_AM]

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.

[@connordarvall8482]

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.

[@gokunopiccolomemes1863]

im so proud of how far youve come man

[@r.lalrinhlua7402]

Why not named the bug walter white 4:47

[@ellieenby5328]

You should follow a Made With Lau cooking video, all their recipes taste so good.

[@letmeshowumypkmn]

Damn… that sandwich you made at the end goes hard. So simple but really nice looking.

[@TnT_F0X]

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.

[@burtbacarach5034]

6:12 Doctor Science is in the house! Srsly tho that looked pretty good,even for a door mat.

[@Mr6Sinner]

The gnat better be named Nat.

[@andystone8208]

3:52 idk either, but it happened when I boiled hotdogs till the was no water (I think it’s paint)

[@afreakingtree]

Salt maybe

[@doubleoazn03]

Stumbled onto your channel. I love it. I've been missing out

[@HarleyAMV]

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!

[@grim4042]

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

[@bulenboy5983]

4:48 gnatman

[@k4izo]

8:50 hmmmmmm yes, yellow paint sandwitch

[@fitzyizgood]

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.

[@ramblinevilmushroom]

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

[@mikechermok]

Love your videos man!

[@DSBC27]

It's Always a good day when FutureCanoe uploads

[@ToTurntEntertainment.]

bro wtf u doin at 2:12 lmao 😂

[@PoppinPumpkins]

3:02 how can you make meat look like frosted flakes...

[@PWCDN]

its amazing, you're able to turn a full cut of meat into a struggle meal, nail it every time. Never stop!

[@crumbtember]

damn bro this is like the funniest cooking channel on yt. also, u r a pretty good cook, jokes aside.

[@stitchrcrp]

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

[@CynicalRabbit]

He seems at home handling meat.

[@JohnSmith-qy1wm]

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.

[@mj33]

I feel he purposely does that for fun interaction with his followers. Taking the seriousness out of cooking.

[@Rein143-]

Babe wake up new FutureCanoe video just dropped

[@Dodgerockets]

6:25 holy shit my head exploded

[@spasmmcspasm]

I used to be a buffet chef and while not available to most people we used an industrial steam oven to cook it for an hour with light steam then turn it off and finish it for an hour with dry heat. I always had to stand at the buffet table and serve it because the crackling was awesome and first customers would take it all .

[@ashly_6969]

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

[@djhouseshadow]

no way he got copyrighted in 6:38

[@harryleppard]

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 😂

[@DrD3V1]

this has to be the best channel on yt

[@mattlars89]

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.

[@takumiAE86]

Great job team🤓

[@weirdguylol]

8:25 why is there a trigger warning lol

[@lylyart]

for people with misophonia i'm pretty sure

[@funnythebeaker231-is7us]

I love your cooking it inspires me to watch you alot to learn about mistakes

[@Learning1007]

Your cutting skill is so good

[@silentfrost2855]

The world is coming to an end. You made something that at least looked edible.

[@tibetbaker9606]

That slap was soooo underwhelming

[@pizdolizac11]

I love that this dude somehow feels like a master chef that cares too little to actually try and find right ingredients for what hes Making

[@jadesea562]

pro-edit, really great to watch. Love the outro phrase and music. Fruit flies, the best solution is apple-cider vinegar bowl with a few drops of dish-soap to break the surface tension which makes the fruit flies fall through the surface and drown. It works well living in Hawaii, where the fruit flies are crazy when the wild mangos and wild guavas fall from the trees and rot everywhere.

[@boxyplaysmc9362]

i just had a lucid dream and i tried to imagine you making good food but i failed

[@rihyyo]

wooah. grandads toenail is foul. ( 7:13 ) GET IT??? CAUSE IT SMELLS FOUL AND THE JOKE WAS FOUL???

[@d0rs4fgetznosleep77]

XD

[@YBBHE]

"Bro deep fried a piece of leather" 🗿🗿

[@rihyyo]

@@YBBHE I dunno what that mean but it means I’m funny right!

[@aboveaphid]

Congrats on 280k in just a couple of days from 200k! ❤🎉

[@sleepywatcher3528]

Substituting fancy or hard to find ingredients with more common ones + explaining the science behind why chefs do what they do + doing it all in that deadpan voice. Good Sir, I think you have a winning formula on your hands.

[@onlyvivii]

why do your ingredients look radioactive everytime 😔

[@T0ut8ttifig]

👍

[@tgh619]

always the good looking meat

[@Gwal]

I tried all sort of solutions for crisping up the skin. (salt cure, vinegar brush, 1 day fridge dry, etc) - Easiest solution was to pirce the skin with fork or tool during prep, then, once it's cooked, turn the belly skin side down in a pan with some oil to shallow fry it on medium-high heat. What I like about this method is it's just a finishing technique, and that will work with whatever method you used to cook the belly (smoked, airfried, oven roasted, oven braised)

[@ThaDreamyDrizzle]

I've only seen your struggle meal video and thought you actually cooked like that 😂 This video was brilliant.

[@TarCarNey]

That the first vid of him i saw. Now I'm hooked 🤣🤣🤣🤣🤣

[@estefanitito1756]

Why are people so mean to you 😢😢 you are amazing and that food looked incredible! I love your videos. They are so funny. I been following you on tiktok for a while, and I just found you on KZbin!!😊

[@nerl7473]

A lot of the meanness is joking

[@AB-wm9vk]

I’ve never seen someone manage to mold food after cooking it canoe might just have the plague or something

[@alexp6467]

Magnificent! What a great sense of comedy. I was laughing out loud.

[@maruthenoiseless4464]

I just found this guy on my recommended, and it is the best recommended video, i am binging this guy channel

[@TheGodEmperorOfMankind_]

01:37 wait, who the fuck sells/buys pre pealed garlic?

[@genix1906]

Radioactive shop maybe

[@odeode4338]

MURICAAAAAA

[@stereokuuji]

The God Emperor of Man kind😊

[@iguy6571]

The problem is that the skin was not cooked enough. Most pork belly cracklin' recipes take like 4 hours to cook the skin. In this one, only the top of the skin layer was rendered, while the bottom remains gummy and unrendered. You should try Marco Pierre White's(Gordon Ramsay's old mentor) recipe for roast pork belly. His is very simple. Just salt, sunflower oil, and roast for a long time. The video is on KZbin.

[@dundalis]

Or you can do it properly by drying the skin for 24 hours in the fridge and get much crispier skin only cooking for 1 hour tops

[@SgtRamen]

If you have house plants, the soil they’re in can be a breeding ground for gnats. You can fix them by taking them out of the soil, pour boiling water in the soil, mix and let sit until cold, then add the plants back in

[@tanikokishimoto1604]

Or, send the house plants outdoors until they learn to behave...

[@XDLilRed]

Hands down my new favorite chef

[@RaccoonWithRabies]

0:15 Ahhh, reminds me of middle school

[@hellopurrrty]

:(

[@PiyaliMukherjee-qs8mn]

Same

[@petersnickers8994]

1:47 Fentalyn?

[@multifandombish1855]

Fill it in?