This recipe will blow your mind -- Pork Belly Steak

Pork Belly Steak - Crunchy Crust !! Try this umami tapenade recipe.. I will betit blows your mind
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[@johnspijkers4949]

Ahhhh...lekkere Speklapjes. I really love them with Zuurkoolstamp.

[@johnknapp6328]

No one has mentioned amazing. Your creations never cease to amaze and the choreography and product are fantastic. You are very talented individual. All the tools you use are unique and interesting. I'm not sure what unami flavors are but all the ingredients especially the parmesan looked great. Let's here it for the Pit master X. 👍

[@PITMASTERX]

Thanks John... great comment.. I love it. Umami is the fith taste. I am learning my taste buds to recognise the flavors by creating these recipes

[@johnchase8510]

John, Umami is a Japanese word, coined by a chemist in the early 1900s to describe the glutamate salts in dashi broth. Ceratiny a flavor component the brain enjoys... As a component of the spicy, sour, bitter, salty, sweet in Vietnamese cuisine, it is quite an experience. Or Malaysian pork and crab dumplings, with shitake, water chestnut, garlic, spring onion.

[@MochiHTX]

John Chase I read take shit.... must be my nonexistent dyslexia

[@BradSimmons]

generalizing here, but pork belly steak surprisingly isn't common in the USA at all. Until now! This is a FAB idea. Thank you!

[@Clipse3GT]

I found cooking with carbon steel. Yes flax seed oil produces a great polymer coating initially. But people become way to fixated on this or when it starts to chip in places. The key I found to cooking on carbon steel is just cook and fry oily foods on it. bacon, sausages, brown meat, etc... no need to get fancy. Just cook on the carbon steel. Overtime you will get a super durable coating. But yes it requires time and patience. Same as cleaning with some water or kosher salt or both. Wipe down with a rag and reoil it with whichever oil you have around. Do not make it too complex. Just cook on it and clean when you are done and reoil. Over time the coating will develop and be just amazing. Even stand up to some acids and wine deglazing.

[@MaxPowerFilthcrud]

A while ago I wrote a comment fearing you and your channel might take the route of rub-marketing. I am glad this fear was unfounded! Keep it up Roel. Really enjoy watching your videos and experiments! Thanks for doing this.

[@PITMASTERX]

Thanks Max.. no worries! My pleasure

[@whynottalklikeapirat]

Beware kids: Wet cloth + hot, dry surface = potential lime residue -> food may stick and pandemonium ensue o.O I would also be a bit hesitant to grill tomatoes while trying to season the metal. I find that tomato juice tends to de-season some of my pans and leave the metal exposed in places where perhaps the seasoning didn't take as well in the first place. Probably something to do with the acid content. Just a thought ...

[@jpderouin]

You always do such a great job with your videos, I always love the originality!

[@PITMASTERX]

Thanks JP

[@huggy617]

I do like the way you mix it up. Different grills, different ingredients. Never boring! Keep it up chap :-)

[@PITMASTERX]

Thanks.. I definitly will!

[@lh6740]

I'm hooked on your channel now. Everything you make looks delicious...I got hooked when i watched you soak that big juicy steak in the butter and grill it. Plus I love pork belly and I think you have the best recipes.

[@BBQKlaus]

Roel, you are the pork belly pope for me! All of your videos are great, the pork belly video's are special, always fantastic👍👍👍

[@PITMASTERX]

Hahaha 🤣 I like that... pork belly pope

[@lordgarion514]

It would be so cheap and simple for them to make that top grill plate adjustable. It's up way to high after the flames die down. But if it was adjustable you wouldn't need to add more wood. Just drop it closer. But that pork belly looks amazing.

[@WhoFramedMSG]

Important to actually use flax seed oil or next best thing canola oil when seasoning any carbon steel. Animal fats are incredibly saturated and have high smoke points. This is the opposite of what you want when creating polymerization.

[@PITMASTERX]

The plates are already seasoned.. you just need a bit of fat to get it started

[@WhoFramedMSG]

Pitmaster X that's fine. The seasoning on the plate looks very minimal. Doesn't change the facts though. Animal fats are terrible at holding polymerization. Better to use flax seed oil if you really want a non stick base that won't chip or dissolve at low pH. Cheers.

[@PITMASTERX]

Agreed! Cheers!

[@bettybernal6856]

WhoFramedMSG lf

[@efmza7881]

Looks very delicious! I'm going to try it for sure.

[@mr.smith-matrix]

4:55 - 5:05 playing Jeopardy music would be perfect! 😂 Nice vid! Looks so delicious 👌

[@GrillTopExperience]

That's an awesome piece of kit. We have a fire ban now, but most places require you bring your own pit when they allow fires. That's one you could easily throw in the back of a car.

[@PITMASTERX]

It is bro.. they are awesome and easy to bring

[@shadowr2d2]

Yes you are so right. We should all try this. As a learning experiment in - Awesomeness Food. You can set this up. BBQ Flavor in the Middle of winter.. I so want this. Plus you get to eat some Taste Pork.

[@ecobutcher9010]

Thank’s a lot, Roel...! those recipes are always the best... will try as soon as posible... 👍🏻

[@PITMASTERX]

Awesome bro! you will love it for sure

[@Naamtok]

Love the recipe, the cooking style and the freaky kit. Concerned that one gust of wind will wreck your day.

[@gert-jandevries9729]

Speklapjes..... I love them... your tapenade... to die for... this combination... WOW!! petje af Roel!

[@PITMASTERX]

Dank je GertJan

[@lunatrics]

Aaah yes the perfect bbq for kids party's

[@swaggysway5418]

Nice work, look good.

[@Knightcommander69]

Wow, I hope my butcher can get me this cut!

[@harrygroft6127]

Top five recipes

[@therealuth7455]

Arab background music to a pork recipe... well...

[@unidielts]

Love it!

[@saichung6246]

Before they converted to the new religion, they domesticated the first pigs. An homage

[@tdevosodense]

We have the same i Denmark - served with white parsley source and potatos 😀👍

[@mitchcole9631]

I'm literally smoking a pork belly as this video hit my notifications. Beautiful.

[@PITMASTERX]

Awesome.. you will be eating well tonight Mitch!!

[@mitchcole9631]

Pitmaster X yes sir. I always eat well. Grill every night pretty much.

[@mitchcole9631]

By the way, your videos are always superb. Job well done. Keep up the good work.

[@PITMASTERX]

Thanks Mitch.. send us a picture of your smoked pork belly in discord!

[@bigpapi3636]

That is a one wild combination! Umami bomb!

[@PITMASTERX]

Thanks Papi.. definitly wild.. it took me a while to take it all in

[@joedonzi9552]

YIKES ! I WATCHED THIS A MIDNIGHT, NOW I AM UP FRYING UP SOME BACON.

[@unidielts]

O.M.G! I fucking love pork belly! This recipes is insanely flavorful and beautiful! Roel your the man! 👌 Roel= The Dutch God of porkbelly! Guga= The Brazilian God of picanha! Both of you are the unstoppable force!

[@grassburner]

I like that grill!!!

[@PITMASTERX]

Thanks.. it rocks

[@invisiblekid99]

What a sweet cooking system. Never seem them before, but gotta get me one .

[@PITMASTERX]

Awesome brother .. keep your eye out for it

[@Sergey_Truhin]

In Russia and Middle Asia, this frying pan is called "Saj", "sadj", "Садж" (rus).

[@dwaynewladyka577]

What a beautiful looking pork belly recipe, Roel.

[@llamawizard]

How do you cook with fire and remain so clean and kept looking? Everytime I grill (especially in the summer), I look like I just climbed out of a burning garbage dumpster.

[@Sharky762]

Super combo Roel! Dank je!

[@markymark4338]

I need to grill some pork belly, it sounded so crunchy when you ate it !

[@PITMASTERX]

You do.. it was crunchy on the outside and juicy on the inside

[@gograzor]

Nice one Big Man! I love your videos. Keep on Grilling!

[@kawoutster]

Whahaha First!! Nice!!! I love Petromax!! I’ve got the same gloves, they are really good!! #speklap 🤤🤗

[@PITMASTERX]

Lekker he die #speklapjes :D

[@kawoutster]

Pitmaster X zeker!!! Maar niks gaat boven een decent steak!! #steakforlife !!

[@PITMASTERX]

jajajaja.. ook lekker :D

[@raphaelschirk7755]

Love it

[@danzaverdk]

Awesome cooking pitmaster

[@PITMASTERX]

Thanks Albert!

[@TheBeefboy666]

Porkbelly for life😍😍😍

[@PITMASTERX]

YEah!!!!

[@markopanger412]

Roel, you just transformed your bbq kitchen corner into a camping style place :) Great video and production. Question: Would it make it any difference to put the steaks a bit on the side when juices started to came out why and let the juices to evaporate. Instead you've rise the temperature which takes some time perhaps.

[@PITMASTERX]

Thanks Marko. You definitly can, I had mine in a puddle of pork fat so any moisture that came out immediatly evaporated. I love them to be in the fat on a higher temp so you get a fried outside

[@davethewindowlicker2367]

Now I get it..,..cool product

[@HerbalistMax]

I LOVE Pork Belly. I've got to try this... I'll make sure and reserve some belly meat (I Usually smoke it) next time I kill a wild hog.

[@Wipf]

I like that u cook lots of pork

[@PITMASTERX]

Thanks Ben.. I love pork

[@PanzergrauModels]

Fish sauce and cheese! You really gotta be Dutch to eat that! Nice roast on the belly.

[@adamdalton7593]

Hey do you have a recipe in text for this? ; Looks amazing! Thanks in advance

[@juliusmuchembi5008]

I thought there was something wrong with my video on the pure concentration bit... XD

[@PITMASTERX]

hahahah.. a little joke from the editor

[@Sharon-wh9hw]

That looks amazing 🤤🤤🤤

[@dennismade-in-england6189]

Amazing👍👍👍

[@seavale11]

luv this guy now I know why south africans like to braai

[@romelsuason3110]

I always crack up when you say... “Just a little salt” Lol More power to you sir!!

[@willwyatt9801]

The fire just keeps on getting bigger

[@PITMASTERX]

yes... I needed heat for the crust

[@mihaialin7934]

Outro song? :D

[@rehman24fps]

"absolutely gorgeous"⁦❤️⁩

[@BeStBBQ]

Getting so hungry💕 Porkbelly for President

[@NordicAdvRider]

Roel the Magician. 🤘

[@PITMASTERX]

Thanks bro!!

[@badro7873]

I LOVE it 👍🏼

[@PITMASTERX]

Thanks bro

[@sucigeulis5160]

So yummy 👍

[@KeithJDavies]

That tapenade must have been almost overwhelming.

[@PITMASTERX]

It was out of this world

[@arise.cholevas7631]

You doing fine! But I would like to mention that the distance between the fire plate and the cooking plate is way too big. Even with a slight breeze the cooking plate does not get hot evenly as happened at your video. But it is nice as an idea.!!! Keep filming!

[@cookingwithwebby]

Looks wonderful

[@PITMASTERX]

Thanks!

[@sherrieanorman2816]

Please tell me the name of that grill again.

[@leef277]

Uncle Rodger says you forgot the MSG

[@tubemonks]

What leaves? Noor laeves? Don't know how it's spelled and can't find them on the web

[@iridescentsea3730]

Nori seaweed sheets.

[@jamnjimbob]

what cutting board used is this video?

[@Jonsurfsup]

Any ideas when the petromax will arrive in USA ? Website is still Europe centric

[@autumn8034]

Do you have ingredience for the sauce

[@jacklamotta0015]

hi roel ; nice fire & cooking plates👍👍and the pork belly steaks are looking perfect👍👍👍👉❤👈 i wish you fine hollyday👌👌

[@PITMASTERX]

Thanks bro.. it will be epic! see you soon

[@pikefishingxl]

Prachtig recept. Welk soort zout gebruik je? Het ziet er zo flakey uit

[@PITMASTERX]

Dank je Eric.. ik gebruik Maldon zout en Fleur de Sel

[@bhavesh7313]

Thats looks so tasty, wish i was there

[@cobalfrostwyrm]

Goedzo gast, vertel de wereld over de speklap. porbelly steake, goeie term ervoor.

[@pinut187]

nonamegoaway ja want dat kennen ze alleen in Nederland??

[@chads7796]

Another winner.

[@PITMASTERX]

Thanks Chad

[@Sergey_Truhin]

If this frying pan is turned upside down, then you can cook lavash and flat cakes. )

[@jcortiz948]

Excelente se ve riquísimo.... Saludos

[@stephaniegarfield552]

Great video!!

[@PITMASTERX]

Thanks Stepahnie

[@CHARLESGTX]

You deserve a ton more views, this looks great!

[@PITMASTERX]

Thanks bro.. the views will be back after summer holidays

[@INPOWERS]

So when are you moving to Sydney Australia I will help you be a taste tester..

[@PatrikEdelberg]

Nice Wood log Splitter. Where can i Buy it?

[@pinut187]

Patrik Edelberg amazon

[@KKB-tt4lj]

Why you don't remove the oil?

[@Deimos000]

Lekkah speklappie! 😍

[@barchetta7559]

O MAMMY!!!!!!!!!!!

[@nenanenalynn]

Hi Roel. Thank you for this video. Was this pork belly skinless?

[@PITMASTERX]

Thank you yes

[@nenanenalynn]

Thanks🤗

[@leifdehio2151]

Hi Roel, looks delicious - another good source of strong umami flavour is the Korean Doenjang paste and of course aged miso paste. Both work great with BBQ meat...

[@PITMASTERX]

Thanks Leif.. haven't tried Doenjang before,,, sounds good!

[@leifdehio2151]

Roel: Try looking up the recipe for Ssamjang - it contains a serious umami punch and it would be a great condiment to accompany your delicious pork belly steak 👌😋

[@IvoHeus]

Nice video, but what is that 'kloof' tool you have for your wood. Where can I get one?

[@cmandaro]

www.amazon.com/Inertia-Wood-Splitter-Manual-Sharp/dp/B07B3S9C3L/ref=sr_1_2_sspa?ie=UTF8&qid=1533739717&sr=8-2-spons&keywords=manual+log+splitter&psc=1

[@PITMASTERX]

kzbin.info/www/bejne/nX_GpGyFfqaJaJY Hij is bijna overall te koop in Nederland

[@dannnyboyyyyy7877]

I feel like I’m in Hawaii

[@PITMASTERX]

Awesome

[@recklessdriverx3338]

Where did u get it?

[@heinosbbq]

AWESOME 🔥🔥🔥🍺🍺🍺

[@PITMASTERX]

Thanks Heino

[@Obtruckin]

Can you add a link on where to buy the petromax griddle in the US?

[@PITMASTERX]

I'll ask them..and as soon as I have it I will put a link here

[@Obtruckin]

Pitmaster X you the man!

[@Johnny-lj5ef]

Upon seeing this video, my initial reaction was confusion, quickly followed by arousal

[@gustavomacias3732]

What's does "its Maklik mean"?

[@PITMASTERX]

"Eetsmakelijk" means Bon Appetite

[@gustavomacias3732]

Oh, thanks for the translation.

[@crispybits6737]

Pitmaster a dark souls fan?

[@davidblalock9945]

Mmm Stacon!

[@PITMASTERX]

hahahahha yes stacon hahahah

[@GarPunktTV]

Great Pork Belly, Roel! Very delicious! :-) Greets Alex

[@wasabi-in-my-eye3134]

Do not sit too close to the fire .... else all your legs hair will burnt clean off :)

[@silvermediastudio]

I stepped outside and *got that sizzle.* Am I doing it right??

[@PITMASTERX]

hahahahah

[@spartan9212]

This clown is barefoot next to a wood fire and hot coals but wears a fire proof glove to clean the hot plate.

[@laurenthanser]

Eigenlijk geen BBQ en hoor. Meer bakken. Anyhow wel lekker!

[@PITMASTERX]

Geen regels.... Europees barbecuen is wat anders dan amerikaans barbecue. we maken de nieuwe definities zelf!

[@PITMASTERX]

Speklapjes zijn de hollandse klassieker :D Dank je Laurent!

[@pinut187]

Pitmaster X nee hoor. In het Nederlands betekent barbecue ook gewoon vlees grillen. Net als in Amerika. Wie ben jij om de nieuwe defenities te bepalen?

[@cxxx54]

Einfach bauchscheiben gegrillt super leistung

[@ceestholen2736]

mooi gerecht roel maak het speklapje nog lekkerder top man

[@PITMASTERX]

Dank je Cees! ik hou van speklapjes