ULTIMATE PORK BELLY | Jamie Oliver

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This is one of those recipes you just need to bookmark and come back to again and again! If you are a meat eater, then this is one of those utterly impressive recipes to have in the repertoire! Look at those juices! Look at that crackling! Such a brilliant feast, so good for a big get together or family treat. Call all your friends and family right now, get them over so you have an excuse to make this one! Pork belly I love you. Gimmie gimmie!
Links from the video:
Carrots in Cartouche/Cooked in a Bag | Jamie Olive - jamieol.com/CarrotsinCartouche
Carbonara & Tunes | Jamie Oliver & Tom Walker - jamieol.com/CarbonaraTomWalker
For more information on any Jamie Oliver products featured on the channel click here:
www.jamieoliver.com/shop/homew...
For more nutrition info, click here: jamieol.com/Nutrition
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[@bubbalochickenwings2296]

If anyone still watches this and cares about the gravy, just melt butter and flour together to make a roux, then whisk in the roasting juices through a strainer straight into the roux. Simple.

[@melissamuchenje5653]

You’re a life saver

[@HighlyVolatile]

Do you have the receipt for the meat you can send me

[@brettbenton2408]

Man been wondering

[@gp85hkg]

Those roast juices go into my plum and ginger sauce. Gravy is too dull for this dish (".)

[@DiiGiiTAL]

This is the Jamie I love. No adverts. No silly tie-ins. Just Jamie cooking food. Pukka.

[@playmaker4700]

Definitely

[@jpecco9668]

Pity hes still talking in that patronising/ your to dumb to understand tone🤨

[@Scootenfruity]

@@jpecco9668 *you're

[@ccfc]

@@jpecco9668 It's justified, believe me.

[@poppyflorist]

poka poka

[@vaiolover1997]

I am an old dude that used to watched Jamie cook when he was barely a teenager. He used to cook on a show and invited friends over to partake the food. Mid 1987s or around there sometime. He moved so quickly when he was cooking in that show. Time flies, and both of us are a little more wrinkled.

[@simontaylor9081]

He was 12 in 1987?

[@fletcherliam]

bit off on your dates, the TV program i believe your referring to is The Naked Chef which ran from 1999-2001, he was brilliant on those shows.

[@KnoxBronson]

From his website: To make the gravy, carefully drain the fat from the onions and reserve for another day. Place the tray on the hob over a medium heat, then pour in the cider and let it bubble away for a few minutes, scraping up all the sticky goodness from the base of the tray. Gradually stir in the flour, then pour in 1.5 litres of boiling water and stir on the heat for 15 minutes, or until thickened and reduced. (1.5 litres of boiling water? Must be a typo!)

[@arydoputro]

😊

[@arydoputro]

😊

[@miriamblack1285]

Jamie's cooking style is beautiful. It's natural, clean, simple yet super delicious 🌟

[@jonathanheng6582]

Might be your best video. Good cooking, excellent editing and perfect crackling

[@nasifmannan5270]

One of the best if not the best CHEF. Always loved his technique. The way he talks, feels like a friend. May be he is having a bad time. But i know he will come back. And he will do that in style. Love and respect for you Jamie.

[@AugustusGrimes]

Come back to this video every Christmas for my pork. Merry Christmas all!

[@johnc3403]

Whatever it is that you're watching, whether it's cooking, travelling, science, music or art, ..it's the presenters with the real and genuine passion that really get you inspired to do something special yourself... Well done Jamie and I hope your new Dublin restaurant is an real success....

[@nancyflorez9878]

Jaimie! i am a fan of you since i was 17 years old... for me you are the best chef, cooking wiht organic food, and I love it, very healthy and delicious. Thanks for exist!.

[@mrdaveythebaby]

I love this recipe. Making it again tomorrow. It's perfect for having people round too cos you get loads of time to entertain. Thanks Jamie you Leg.

[@lindaparker6102]

Ooh Jamie I love Cracklins ! So delicious, & I know this taste so good

[@cheekyshel3616]

Ohhh mannn, when will I learn not to watch Jamie’s videos at 1:00 in the morning?! Now I’m craving Pork Belly....DAMN IT!! 🤦🏻‍♀️

[@chaneangreen753]

This is my go to pork belly recipe and it has never failed from from family dinner to Christmas table so good. Well done

[@crankiemanx8423]

Omg,I'm drooling...I had a great dinner tonight,it's now 11pm..& after watching this I'm hungry again...I need to make this ...thanks for sharing another great recipe

[@venetavideva8717]

I tried it yesterday and I was AMAZING, no words. Everyone at home liked it.

[@Vladyyy]

You've always been amazing

[@idogtv]

Followed the cooking instructions from this video today when making some pork belly and wow, it might be one of the most delicious things I've ever put into my mouth. So simple yet awesome results (as in the video, crunchy crackling on top, but insanely juicy, tender pork underneath). Definitely using this technique every time.

[@cra231]

I feel like it would dry out the meat, but thank you for the assurance. So even 45 min in the beginning to get the crackling wasn't too long?

[@marcolearmont9880]

@@cra231 I love how you take a random KZbinr's assurance but didn't trust in Jamie (the qualified chef for over 25 years). lol

[@shaunvanderwesthuizen9285]

Made this the weekend. Absolutely worth it.

[@dorfhorst99]

Thx for showing us how the gravy was made!

[@mermaidjane83]

I just cooked this on Sunday for lunch with my friends and it was my first time in my whole life cooking roast pork belly. My friends loved it! They cannot believe how tasty the pork belly is. Honest and easy recipe. Thanks for the tips - using onions as a trivet and the cooking the onions and making gravy using chicken stock and red wine 🍷 Apple sauce - I watched an old video of JO’s and it’s delish!

[@joposkitt5109]

Xxx movies

[@SoniaJbrt]

How long on 150°C?

[@findalexs]

@@SoniaJbrt he said 'three to four hours'....yep, long time

[@ruthmasoga8299]

How about boiling before oven

[@chrissadaraka1601]

this guy is amazing!!!! tried this and BANG !!! kids ate it all and left me with just the last bit of onions haha THANKS JAMIE FROM NEW ZEALAND!

[@wendyhumphreystebbutt5782]

Yum! I made this recipe tonight and it was fabulous!!!! Thanks for the scoring tip, too. Looking forward to trying more of your recipes. Yours in Gratitude

[@RK-ic1jz]

I've been a fan of you since the very beginning and I've learned a lot from your tv programmes. i like simple and eaasy cooiking. To make a long story short .... to me you're the best mentor and chef! Thannk you!

[@meemzzz]

You’re killing me Jamie!!! Great oven trick with the rack!

[@Cloppa2000]

Great video Jamie!.. Having never cooked a pork belly before (actually not cooked much of anything) I can now confidently cook an absolutely delicious pork belly! Made this 3 times now and 3rd time came out the best. As well as scoring the pork I also stabbed the rind with the point of a sharp knife many many times (Now awaiting arrival of a pin needle meat tenderiser) This made a lot of difference to the crackling.. Also used a1/4 of the amount of peppercorns and the dish came out sublime!! I'm not keen on the veggies that come out a bit mushy so don't do them now and no need for the onions to support as u can just put the pork straight on the rack on the tray which is then perfectly flat. And this way u don't even have to mess with the veggies every 30mins.. Although my pork itself wasn't flat so half way thru cooking I put some foil over the high end which was getting a bit burnt as nearer to the top of my small oven. This worked a treat. (I did put two quartered onions in the tray under the rack in case this was needed for moisture and used this in the gravy but not sure if it does affect the meat in any way)

[@freddysitam]

this has been my favourite weekend recipe. thanks Jimmie

[@donnadehardt5728]

Love this video. I've seen pork belly recipes that cut away 80% of the piece of meat just to make everything even. Then, most call for a special tenderizer - but Jamie, a blade trimmer. Everyone has one of those. Putting it over onions? Genius. And great flavoring for gravy at the same time. Most of the recipes have you dry out the skin overnight too. But this method uses the slight curve so it dries as it crisps up. A+

[@Adam_Garratt]

Fab recipe Jamie! It's also worth mentioning that your oven plays a vital role it getting good crackling. I have the cheapest naffest oven going thanks to living in a rented property, so the crackling isn't nearly as good as the heat comes from the bottom. I've always preferred a fan assisted electric oven so the heat radiates evenly all around so you achieve that bubbly souffle type crackling. So if you have a crappy oven, don't be disheartened if it's not quite as crackly as you wanted. Will still be delicious and what you can do, is once cooked take the 'notso crackling' off the joint, then pan fry it crackling side down for a few minutes to help it puff up. Sorry for the long comment XD

[@jorymayer707]

You can pour hot oil over it, too.

[@Adam_Garratt]

@@jorymayer707 Ah yes, good idea!

[@thor8419]

Thanks Jamie. I now have teeth marks on my laptop 🤣

[@Iksmohj1]

Insanely humorous 😂👌💯

[@jameskaruga6730]

you funny

[@chasingthelight7139]

😆😆😂😂

[@jessicasantana5643]

I just tried! it is INCREDIBLE!!! Thanks Jamie!

[@stephenblakey4913]

Your enthusiasm is awesome i love your attitude in the kitchen.

[@umboccioni]

I will be going shopping tomorrow. I will be buying a pork belly. Thank you.

[@iluzzzzie]

For everyone who wants the gravy recipe : it's written on his site along with the instructions to make this pork belly.

[@LJW55]

Can't find it... Link please. Thanks

[@willspencer8694]

LJW55 Google it fam

[@LJW55]

@@willspencer8694 Did that first... no help...

[@ODSfilms]

I just can't get, should I keep the onions till the gravy is done, or remove them before adding the flour? the description on the web-site is a bit sketchy...

[@jude177]

pity there's not a link to that along with all the other links...

[@jianfabentsai2438]

I like the smart bit on how Jamie hover the Pork Belly on the top rack and lets the pork juices and fats drizzle down into the vegetable tray below in the same oven. Love it. Well done.

[@CherieJones]

Followed the recipe and it’s so wonderful. Thank you.

[@donnabradman6037]

This looks amazing, have to try this.

[@AurallWow]

Why would you not show how to make the gravy? D:

[@nltk93]

Exactly my thoughts. He roasted a bunch of unpeeled onions and skipped the part how the sauce is made from that.

[@peleus9509]

GRAVY POWDER

[@giantkiwi2.052]

Umm. Its too easy.. Noob

[@TheKruxed]

@@samuelfernandes6938 I wouldn't stir in flour to a liquid like that. Whatever you're using as the flavour add the flour to that, so if its onions add the flour to them in the pan and then start adding the liquid then you siv it

[@mrstake6665]

@@samuelfernandes6938 do i add some liquid into it while heating and mashing it?

[@user-oi6ms6xq3q]

Вы создаёте не только божественно вкусные блюда, но и позитивное настроение ❤️

[@MrSurfferchik]

I am making this for Sunday birthday dinner 🍽 😋 🤗, thanks so much!

[@BlackNight603]

How can one not love him?!

[@cozinhacomamorsaramachado8145]

I love it. Come to Portugal Jamie Oliver.

[@thijsvdn9852]

Bought it yesterday, in the oven now and I'll use the meat to create a slider. Underneath will be your recipe for a stunning coleslaw and topped off with a chipotle mayo. Tonight is already awesome!

[@LondonPride25]

Did this for the family on New Year's Eve. Followed the instructions to a T. It was a real winner and everyone wanted seconds. Cheers Jamie

[@Vladyyy]

Now do it again

[@LUR1FAX]

In Norway, a lot of us eat this for Christmas. It's typically served with pork meat balls called "medisterkaker" and little sausages, veggies like broccoli, cauliflower, carrots, boiled potatoes, sauerkraut, and gravy. Some families eat pinnekjøtt which are salted and boiled mutton ribs served with boiled potatoes and mashed kohlrabi. Other families eat cod fish or lutefisk. It's always a challenge if you get into a relationship with someone whose family doesn't eat the same thing for Christmas that your family eats.

[@nickfosterxx]

Sounds like a classic Christmas(!), but at least you get to ring the changes, whereas we in the UK only have one version. Which to be honest makes the variation perhaps just as interesting...

[@jameshazzard9403]

Jamie please carry on with vids like this and none of the sponsered/advert rubbish! 😊

[@tabletopminiatures7139]

Thanks Jamie, this worked perfectly!

[@stuffsmurff2391]

gotta love this excitement. Tried the recipe, loved it. Thank you Jamie! Loved watching and making this.

[@randomawesomeness6114]

I’ve made this and Gordon’s. A combo of booth would be bests

[@taniaovinni]

That's brilliant! I regret i haven't seen it before i went to market today.

[@claudiamartinez5863]

I did it. It was a total Hit. My family loved it. Thanks

[@slowtrtl]

I'm doing this tomorrow. I got the pork belly,scored & ready for seasoning!

[@dannychan947]

This might be your finest recipe video yet. Looks amazing.

[@Mandilion76]

I’ve been wanting to try my hand at cooking a pork belly for quite awhile now and I think I’ve found the perfect recipe ❤️

[@sambowles9746]

“You know it makes sense”… channeling Sam Kekovich ala lamb. Love it.

[@telkommobile5922]

been watching since my childhood, think around 7years. I love your videos. I'm now 26

[@nikitagovender9716]

Making this right now currently on the three hour waterfall stage! Looking amazing so far, thanks Jamie ♥

[@cra231]

How did it turn out? Do you feel like every stage worked out? 45 mins in the beginning then 3-4 hrs of roasting! Seems like it would be dry...

[@nikitagovender9716]

@@cra231 it was amazing! I had it on high for 40 mins and then left it for 3 hours, it was tender but not pull apart. So I'd definitely leave it for 3.5 hours next time. The gravy from the leftover onion was amazing too, hope you enjoy

[@cra231]

@@nikitagovender9716 how big was you pork belly

[@garamsong2149]

You're great at cooking pork like this.

[@BB-tm7gx]

The boys back to what he was so great to see. Thanks Jamie.

[@jamesearp6896]

Done this recipe so many times and doing it again today. This is hands down one of the best recipes out there and it works every time. Thank you mate! 🙏

[@bengran4289]

Is it meant to be fan force or bake setting in the oven?

[@lucasart05]

I love his sense of humor

[@johnthebull]

"I'm peaking too soon!"

[@annescott9352]

I don't know whether I like how Jamie cooks or his amazing personality

[@ronschlorff7089]

Both!!

[@masl5167]

Same here

[@zazamicofifi]

We wish you soooo much luck in the future, its so nice to see you act like; your self again.

[@celesteouwerkerk3121]

Love this recipe!! Thank you Jamie.

[@VandrefalkTV]

Oh my goodness.. it's been a while since I've drooled this much.

[@topbesttalent7099]

Jamie Oliver this is a amazing video and awesome channel thanks for creating this and teaching everyone...Keep up the great work you do You are a Inspiration...A+A+A+A+

[@juliekirk5365]

I really like how Oliver explains everything! And his personality rocks

[@mrstamp5121]

Try find The naked chef that was his first gig on telly when he was a boy they are my fav

[@edie5285]

This looks like a keeper! Thank you for not putting sugar

[@ngoclecong2736]

Oh, my god, it so delicious

[@raeesafromsouthafrica]

Jamie Oliver is the best, I've been watching since I was a kid and I'm still watching him now that I'm 35. You're the best Jamie!

[@ronschlorff7089]

One of the original Food TV Network stars along with Mario and Emeril. Loved his show and the others too. Now the Food network has, unfortunately, turned into some "brown smelly stuff", in the past decade, with all "entertainment" and little cooking instruction to speak of!! But so glad to see Jamie here!!

[@nosizwenokwe-macamo5143]

I did it and it turned out sooooo delicious. Thank you to Jamie’s somplicjty and enthusiasm,!

[@davidlevine1697]

always a good twist to a traditional preparation. thanks.

[@TorAndreBrresen]

So much better than the Norwegian way everyone does for xmas with too much heat at the end!

[@jimmybaldwin737]

When he said 3 to 4 hours i was like omg

[@toniweston4330]

My favorite TV chef. I love his recipes, they really work for me. I like your hair it's natural color too.

[@JFP69]

Brilliant Jamie! Can’t wait to make it. Thank you.

[@caterinavega4228]

If you follow this recipe exactly the flavour will be great but you will NEVER get crackling that looks what he shows as the end product. you need to dry the skin out and then you can see there are blister marks on his where the skin was pricked. To get good crackling you need a way to dry the skin and prick it a bit so you get those small air bubbles.

[@ahoang9069]

Yep that crackling looked hard underneath the top surface and almost unedible. Notice how Jamie only eats a very slim slice of it!

[@cutesywootsey]

"utterly impressive" indeed...a sure try when next I've got a crowd to feed 🤤

[@roseandaya2724]

Thanks Jaime , I always like your cooking , healthy,

[@editakrauja6236]

Absolutely the best recipe, works wonders every time, thanks 😊😊

[@yerinhajun]

It's a great dish. It's my wife's favorite dish. I'll try it👍🏻

[@rorymoore2960]

The bad thing about watching this.. I am wanting some Pork Belly right now! Jamie.. my mate! You are amazing!

[@coxa7781]

Джейми ты лучший!!! Спасибо за сногсшибательные рецепты!!!

[@happymouse7798]

I just made it en it worked! Thank you❤

[@cll581]

Wow this is really delicious recipe bro

[@prashikjadhav3954]

What? You made it in 21 minutes?!

[@dantelipschits6328]

@@prashikjadhav3954 I made it in 18 minutes

[@chrisgrigoriadis944]

Mmm yummy jamie delicious,i love your cooking.

[@marcyong9736]

I tried this out and it is amazing! Only thing I added was some 5 spice powder and rubbed the seasoning all over the pork instead of just in the skin

[@JoshuaDontJust]

Oh my, just finished washing up after having this for dinner... INSANITY GOOOOOOD!!!!!! So simple & wow, beautifully tasty 👏👑💛 thanks Jamie 🙌

[@jondeiconic2552]

Oh yes.. Crispy and crackling

[@Ver-oni-ca]

Thanks Jamie I always find you a delight to watch - and your cookings not too bad either lol - blessings

[@rangoonbob]

Bro, what incredible technique!

[@angelcitystudio]

that is the most amazing recipe I have ever seen. I want to have a dinner party just to serve that.

[@TheHuiwen]

OMG I haven't Oliver in years! and he looks so different. But he still has that checky boyish sound.

[@ronschlorff7089]

And he still has his fifty pound mortar and pestle to smash and crush herbs and seasonings in!! :D

[@mitchellhahn2758]

Can't believe he did all of this within 6 minutes

[@2cartalkers]

We call that knife a "box cutter." It is used to tear down cardboard boxes. What a brilliant idea to use it. I have struggled to find a knife sharp enough that wouldn't cut too deep into the pork and voilà Jamie solves the problem. Love this guy! 👍👍

[@mmform]

Thanks for the tips

[@Thrashgu]

Ramsay: It's over Jamie, I have my Pork Belly recipe Oliver: You understimate my power!

[@erniewu27]

"THIS IS GOING TO BE AMAZING"

[@samanthadutson]

I jus cooked pork belly bites tonight for supper! Jamie u r the best w all the helpful hints! I wish I had u here at my house cooking for me! Looks yummy!

[@anac.5779]

I practice my english listenning him. His english is so easy to understand ❤

[@ruslananishchyk4244]

Oh my God! It looks so good it's a torture to watch!)