Unheard of Cooking Method! "Collared" Pork Belly

[@cryohellinc]

As a Russian, I'm astonished to see this here - in Russia this is a traditional food. We call it either Буженина (Buzhenina) or Свинной Рулет (Pork Roll). Their recipes will vary from house to house. The way my mom always cooks it for me is with carrots and lots of spices inside, for a long time in a big pot - 4-5 hours (so your source wasn't wrong there). The long cooking process makes most of the fat melt away. By the end of it not only you get a fantastic dish, but as well you get lots of stock for a soup. She always makes Борщ (Borsch) or Щи (Schi) out of it. Try it out guys - you can't ruin this thing. Delicious.

[@emiliofernandez7117]

Oh that’s really cool and resourceful that she made borscht out of it

[@dwaynewladyka577]

I have a mixed Slavic ancestry. Borscht is my favorite soup. Cheers!

[@S-uuuu]

Cool! Thanks for sharing. He mentioned this is preservation technique. How long would it keep?

[@aristotlecat]

We in Argentina make "matambre" (from "mata hambre": hunger killer; pork or cow belly) in this way. Usually with carrots and other seasonings. It's very popular around christmas.

[@S-uuuu]

You mentioned the spices were for preservation. Would they have dried it out after cooling somehow? Or how would that work?

[@bandykullan]

As a Swede who's favorite dish around Christmas is "rullsylta" (rolled meat) there are some things I would do differently, and I looked up Cajsa Wargs "Guide to housekeeping for young women" from 1755 and she agrees with me in her recipe for "rullsylta". You cut the pork belly so that you almost separate the meat from fat, only leaving it hanging together at the short end. That way when you roll it you get an inner layer of meat, and the fat is only on the outside, protecting the meat inside.You also need to tie it together hard enough that the the slice holds together when you cut it, Cajsa Warg writes that you should roll it as hard as you can and tie it with strong string. After the cooking you leave it in the brine and keep it there for a couple of days, and then you eat it cold. Cajsa Warg recommends spicing it with caraway, pepper, ground mace and ginger. I prefer to switch the caraway for generous amounts of allspice.

[@princesssprinklesthecat4192]

Christ that sounds delicious

[@KJC21793.]

“Sssh, they’ll never know.” 😂

[@Drukendru]

John couldn't resist...

[@mmurray821]

I was going to have conniptions if he didn't add nutmeg! Good on ya John!

[@RDSwords]

I'm picturing this as the prequel to John raging through the forest on a nutmeg bender in the old video clip from the other day lol.

[@patc4624]

@@Drukendru i.imgur.com/QOyEGwq.jpg

[@TheJacobgardner]

But we know John....we all know...

[@lugialover09]

Oh, man. The "Shh, they'll never know" had me dying of laughter. Thank you, Jon. Hope you and everyone else over there are doing well and staying safe!

[@josephraymondjohn]

"I'm not gonna add nutmeg..." 5 minutes later: vigorously adds nutmeg

[@stevencooper4422]

Bead of sweat dripping...

[@StayMadNobodycares]

They had to subdue him and cuff him to the chair to prevent him from adding more nutmeg.

[@jarniwoop]

Can anyone recommend a good 12 step nutmeg addiction programme for our friend Jon?

[@marclacrimosa4345]

John: normally I would add nutmeg, but the recipe doesn't call for it, and I won't cheat. Also John: *Adds nutmeg* I love this guy

[@gamingmanorseriousmanyourc1001]

I think hes got a nutmeg addiction

[@CopiousDoinksLLC]

@@gamingmanorseriousmanyourc1001 "He's putting my kids through college!" - John's nutmeg dealer

[@gamingmanorseriousmanyourc1001]

@@CopiousDoinksLLC LOL

[@WritingFighter]

How much nutmeg? John: *Yes.*

[@eaglewolfzen]

@@CopiousDoinksLLC Stops into a Starbucks and sprinkles nutmeg on a hotdog then walks out.

[@jordajh]

Proof positive that John Townsend is indeed a nutmeg addict. “John, the recipe doesn’t call for nutmeg!” “They’ll never know!!”

[@jatisoem7472]

They should put that scene in the end instead

[@ElveeKaye]

I put cinnamon and nutmeg in my coffee this morning. 😃

[@andrewvanness2101]

After following his recent chopped ham omelette recipe, with nutmeg... I will never cook eggs without it again.

[@N.S.A.]

We are concerned with all the nutmeg use. No one man should have that much.

[@itatane]

Well, nutmeg is mildly narcotic in doses over .5 tsp per person. Eating a whole tablespoon of nutmeg can put a person in hospital or kill you. A little bit goes a very long way.

[@rjtp2552]

John Townsend: **exists** Nutmeg: "*chuckles* I'm in danger!"

[@VahnCruz]

When backpacking rural England, I stopped at a random pub and had a dish that was called collared rabbit. It was the entire cleaned and boned rabbit stuffed and rolled with herbs in a similar fashion. It was amazing.

[@jeffreycoulter4095]

@Ben Franklin not from the rabbits perspective

[@michaeltres]

@@jeffreycoulter4095 : I suspect the rabbit would be proud wind up in such a tasty dish. At least he wasn't ripped open alive by ravening wolves, as would have happened in the wild.

[@jeffreycoulter4095]

@@michaeltres wolves in England?

[@michaeltres]

@@jeffreycoulter4095 : I was thinking of my own country. True, no wolves in England. Yet.

[@kbee225]

@@michaeltres would you be proud if a cannibal made you into a sophisticated recipe?

[@bradgremba8472]

"shhhh, they'll never know!" I lost it! The dogs even came running in to see what the heck was going on. Well done gentlemen, well done.

[@bighoss6315]

Just wanted to let you know that, even though I don’t comment much, I love your videos. Thanks for making them!

[@archeantyl9452]

Only got into the channel for about a year now, and watching the older videos and even videos from two years ago, the quality, Jon’s presentation and now the memeing of him playing along with the Nutmeg jokes are signs of tremendous improvement. This channel has been a wonderful discovery to find and the quality continues to get better and better. Keep it up, Mr Townsends

[@dittejensen2909]

This is interesting. In Denmark we have something similar, which is still eaten today. One is rullesteg (rulle = rolled, steg = roast), which is much like the Italian porchetta, but traditionally we stuff it with prunes. The other is rullepølse (again rulle = rolled, pølse = sausage). The method is exactly like the one in the video, only rolled tighter with string (some put extra gelatine in it because the skin might not produce enough). Once it's boiled we put it in a special press, refrigerate it for 24 hours, and then it's done. You slice it in the thickness you want, and use it as cold cuts for sandwiches. It's traditionally served on pumpernickel with strong mustard, raw onion slices, and a beef broth jelly, or pickled beet slices.

[@Hin_Håle]

In Sweden, we have Rullsylta and in Skåne, Rullekorv on the christmas table. Kärt barn har många namn!

[@dittejensen2909]

@@Hin_Håle Det er så sandt! Jeg vidste ikke at I også havde det i Sverige.

[@CCoburn3]

@ There used to be a joke about a Chinese guy saying he was going back to China to introduce Chop Suey to the Chinese.

[@thomaskristensen2341]

I was thinking the exact same Ditte, that’s rullepølse!

[@victor1945]

I was legit waiting for him to pull out one of those wooden presses lol

[@thezestypatriot8513]

My grandma would have loved this channel. She used to love cooking “the old ways”

[@Parma-John]

Last time I was this early lowercase s's looked like wierd fs

[@willdbeast1523]

The funniest thing is where they use a mix of "normal" lower case S and the funky f

[@pseudomonad]

@@willdbeast1523 ſo, the ſtandard thing is that you ſee a long "ſ" (like an f but without a full croſsbar) at the ſtart or middle of words, and a ſhort "s" at the ends. Alſo a double "s" has one of each: "bloſsom" (like the German ß) And capitals are always "S". (but there are always printers or writers who do things ſtrangely!)

[@gypsymama6046]

i read the whole thing three times thinking “hm feafon........whatever that is”

[@krockpotbroccoli65]

Thif comment thread is highly fatifactory. Shall we endeavor to bring back thif interefting little linguiftic quirk, gentf?

[@seevernet1]

@@krockpotbroccoli65 yef

[@bigcheese6855]

You have gotten so much better at delivering information without interruption, Jon! Back in the day, there were very many more "um"s in the middle of explanations than nowadays. Your efforts make this channel a joy to watch. Keep it up, and thank you for all the work you and your crew put into these episodes!

[@BuckmeisterSupremeWithCheese]

John, we need to talk. Ever since you started cooking with nutmeg, you've been acting strange. You boiled an egg in coffee, John.

[@emberrain7050]

LOLOLOLOLOLOL

[@isaiahsmith7123]

😂😂☠️🤦🏾‍♂️

[@corvusrabenklang8608]

That's your brain on nutmeg! 😂🤣

[@alkatraz706]

Hahaa

[@kbee225]

Well he said it tasted good so....

[@Anikthias]

I love whatever the production team has done with the way these are filmed recently. Everything looks so great, the colors are very vibrant and remind me of paintings from the era. Great video and recipe as always!

[@Smallpotato1965]

why should she have talked about 'taking the fat off'?!! Until the 1980's, animal fat was PRIZED!! It's rich in fat-soluble vitamins (A, D, E, K2) and would fill you up, give flavor to a dish and give you energy.

[@DevonExplorer]

Yes, and as pork was traditionally eaten in the winter the fat would be essential to keep out the cold. :)

[@alsaunders7805]

It should still be prized. The PTB want us to be vegetarian sheep. I'm LCHF/paleo most of the time and I don't waste animal fat. It's actually better for you than modern industrial seed oils.

[@no-one-knows321]

Plus, back then you were burning 5,000 cals per day!

[@seikibrian8641]

Many recipes from that period DID talk about removing the superficial fat. It could be saved for soap-making and other uses, and removing it gave a better texture to the meat. THIS recipe left it on because of the method used, but leaving it on was not universal.

[@tigs7420]

@Donnie V. umm Crisco is Hydrogenated veg oil rather than Lard. So that means they took unsaturated fats and turned them into saturated fats in a lab. That requires heavy metals to catalyze, so I choose not to eat that stuff. Especially since they found heavy metal traces in margarine a decade or so ago, for the same reason.

[@michaelrager8504]

I have not seen many of your videos. But I love the spirit you show for history and your excitement for it. Finding teachings from the past. And the adventures and joy that can be found in doing it .

[@timewithtypewriters4929]

Longtime watcher here. I could watch this channel for days. It never gets old. This guy runs his show with the attitude, showmanship, and genuine quality I’ve not seen in entertainment since Fred Rogers or Bob Ross. Befitting a master. Thank you for that, Jon. You have no idea how much I needed that back.

[@madelinegutierrez1720]

Watching for days is good for Townsends! I often go to somewhere on the playlist of videos and let it play for hours as I work on something else - KZbin "rewards" Townsends in ways that become linked to $$ with more views - more complete to the end views - and for each comment - ta- da! We both just helpled them in our small way!

[@Pixie3p14]

It’s beautiful, isn’t it? This channel always cheers me up!

[@Nexadon]

My grandmother used to make this all the time back in the 70s and 80s. She called it logging, as in making meat logs, and that appears in a lot of recipes still even today. Keep up the great work!

[@mraaronhd]

This is one of the few channels that just makes me happy.

[@goatkidmom]

And the comments are always nice and interesting too! 🙂

[@tinkytinca]

I think its because it s obvious that he enjoys what he does (he always has a Nutmeg induced twinkle in his eyes)

[@absynthe1972]

From all the videos I've watched, this makes me think of my grandmothers and a great aunt. A lot of the terminology used, even the way things were prepared and cooked - using a modern kitchen - brings me back to my childhood. Wonderful videos.

[@ChristophersMum]

My grandmother and my mother used to make this quite regularly...they just added what was to hand or in season...and you also had a lovely stock for whatever was needed...yes the old recipes are not dead yet...Love from Scotland

[@clivewarren780]

Hahahha that nutmeg part was hilarious! This is the content i love. A longer more in depth recipe, very close translations from original recipes, and some humor. 👍🏼

[@minuteman4199]

This is reminiscent of what we call "cottage roll" in Canada. A cottage roll is a pickled pork shoulder that you cook by boiling. I have always imagined that it was the pork version of corned beef, but I bet this is where it comes from. I don't know if this is common in other places, but where I live all butchers and grocery stores have them.

[@ElveeKaye]

I haven't been in a real butcher shop in years. They are difficult to find anymore. Maybe smaller American towns have them, but there are none where I live (near Phoenix AZ). The last time I shopped in one was when I lived in Cleveland, Ohio, and I worked in a corned beef cafe that was right next to an old-fashioned meat shop, where the owner would order and prepare whatever cuts of meat you wanted. There was also the West Side Market, which had many wonderful food shops. Places like these hardly exist anymore. People want their meat cheap and packaged in plastic wrap, but we've lost something in the rush to make everything quick and convenient. I would love to live someplace where I could talk to the butcher and say, "I'd like a nice pork belly with a thick layer of fat and the skin still on."

[@lorenville]

Crab apple jelly is part of the vinegar brine that I was taught

[@minuteman4199]

@@ElveeKaye They are not that common where I am, but luckily there is one within walking distance of my house, and a second one a short drive away in my small city. Both of these shops provide meat that is miles ahead in quality, and competitively, or even cheaper than the grocery stores. My normal grocery store has a really crappy met counter. I' am also lucky to live near two good bakeries, where I get 90 percent of my bread from.

[@MiscToddley]

@@minuteman4199 Where I live you can't get skin on anymore except directly from one direct-to-table farmer, on the other-side of the province.

[@C-Henry]

Interesting, recipe was harder to find than expected, (most cover how to cook it, not how to cure it). Going to have to give it a try.

[@whoputyouontheplanet3345]

I've been subbed for 5 years now, and this channel is still the best channel on KZbin.

[@remp5529]

It's so weird that I find myself, a 21st century college student who can barely make ramen, absolutely fascinated with 18th century cooking. Thank you for these amazing videos!

[@dandanthedandan7558]

I don't live in a dorm but I'm addicted to instant noodles too. There's almost no way you can mess it up and almost all modifications are always improvements. It's contentment in a package.

[@Ozzy_2014]

Yeah you can't go wrong cutting pieces off , chopping it with say egg into a bowl of ramen soup with some veggies. You could feed 100 people like that for very cheap prices.

[@lukas1500]

if you want there are many free books of 18 century and 19 century free on net on the archive. org (write Cookery in search)and there is this gem :vintagecookbooks . in my case .I m obsessed with the pudding from 19 century and try and do alot of it alot of recipe dont have some special items in it and only problem is measures to convert to real number . but these books are good for studing of cookery and do some cooking staff good luck

[@remp5529]

lukas1500 okay, thanks. I'll check it out.

[@Raskolnikov70]

Jon needs to hunt up a noodle-like recipe so he can make a video called "18th Centry Ramen". I'm sure it'd take off better than the fried chicken recipe.

[@jasonchen9645]

Is it just me, or is that 18th century music just the most relaxing thing that sets the tone for all of these episodes! I really love this channel. Please always keep this format. Fun and interesting to watch.

[@Vladimir-hq1ne]

Long 5-hour preparation makes the skin soft and perfectly edible, not just chewable. Thus, 2-hour prep time is just not enough.

[@Mr371312]

You could pressure cook it in an hour 😁

[@benkai343434]

it actually depends on how tender you want your skin. I personally like a bit of bite to my pork belly, so leaving it in for 2-3 hours does the job just fine.

[@byronbellaem6122]

I think those that follow the 5-hour cooking time prefer the fat to jiggle like gelatin at the slightest touch. I would agree that 2 hours can be enough for pork skin and fat to be good enough to eat. Personally, I only do a low boil of 3+ hours for tough cuts of beef, which is until the meat almost falls off the bone.

[@MarvinT0606]

I think it should be roasted after boiling it, all that skin and fat will fry extremely well because they're already tender.

[@cutlerylover]

looks like it would go great with some crusty bread :)

[@docben556]

Aye cutlery lover is in the house! Nice

[@cutlerylover]

@@docben556 :) I love townsends such an awesome channel!!!!

[@alexcunningham1647]

First a banish link and now this

[@sadmageboi472]

didnt expect to see you here at all!

[@docben556]

cutlerylover I agree. I’m obsessed. I look so forward to his videos. I’m going to build an earthen oven just because of this channel.

[@ashleighlecount]

Ingredients: pork belly You have my attention.

[@Monkeypole]

Yup, anytime Pork Belly or crackling is on a menu it's a yes from me.

[@cmck17]

I love how wholesome this man is. His smile and enjoyment of his work is infectious.

[@rafgulas6032]

When I was young, my father mentioned seasoning meat high as a very old phrase. High meat used to mean meat ready to spoil, and was favored by old English cooking. The boiling and seasoning would make poor meat sonewhat palatable and keep it from rotting.

[@mcgrawnelson4722]

makes the 5 hour boil make more sense. get all the off flavor out. similar to alot of old recipes that mention boiling old salted meat several times to render it edible and pretty much flavorless.

[@kainatticus]

This is why curry was originally invented, same concept.

[@SinclairsVoice]

i was never one for history in my school years, but something about this channel keeps me coming back and enjoying these videos.

[@dwaynewladyka577]

I have a request for a future episode. Can you do an episode on making tea from wild berries and plants, like they would have done in the 18th century, in North America? I like tea very much, and I'd like to see how it can be made like this. Cheers!

[@gregsanderson2470]

Elderberry?

[@dwaynewladyka577]

@@gregsanderson2470 Good suggestion. Or other types of berries and plants.

[@laurafriberg3918]

Me too I love berry teas

[@lesliebehringer2372]

Atlas Obscura just did a piece on the Yapon tree and their caffeinated leaves.

[@lisatheboywonder6744]

In the colonial era when the british put a high tax on tea people boycotted but loved tea so they would make their own. Women would dry raspberry leaves and call it 'liberty tea.' Another tea that could have been made in the colonial era with attainable resources was mint and dandelion. Both can be made into teas. There is account of dandelion being used as a substitute for coffee so odds are they could have made a tea out of it just like today. Any edible flower was probably dried and used to make tea during that era to boycott the high tea tax. Humans can be very resourceful lol.

[@bronzwick6498]

This method isn't unheard of actually, it's the standard method of making Japanese chashu (their take on the cantonese char siu), but you also find it all over Europe in many kinds of meat, where the term is usually based off the French "roulade". And on top, braised meats are extremely common among all varieties of traditional cuisine stemming from Indo-European cultures and beyond! It's popular for a good reason too, and pork belly is probably the best cut to do it with. Don't miss out! Tip: it's best to give the meat a nice strong sear first, then deglaze with your future braising liquid. Look it up if you don't know how to do this. For pork belly I generally recommend something like a blackberry wine.

[@AtomicGizmo]

yep can confirm Netherlands(europe) here. it is decently common. and we call it rollade

[@hetrodoxlysonov-wh9oo]

This was still common in England when i was a kid, my mom would keep skimming the scum off the top, most of the fat had melted, she did it with beef as well, there was even a song 'Boiled beef and carrots' but that was before my time.

[@TheWrinklyPug]

You are the real deal, Jon. Love this channel and the level of quality! Just incredible. Thank you for preserving so much history.

[@Curiosity-NZ]

Jon, Greetings from N.Z.. I am into Heritage Cooking although I am a retired chef. I am presently researching my next book on Heritage foods and cooking with my database presently at 12000 references. Your videos are inspiration to many as I show them to junior chefs as a teaching aid when I run a Master Class with them. I am also now producing Heritage Spice Blends for sale at Farmers Markets and they will soon be available through a website. Keep safe.

[@fionapaterson-wiebe3108]

Robert Hi from across the ditch! That book sounds fascinating. Where can I follow to check it out when you publish?

[@Curiosity-NZ]

@@fionapaterson-wiebe3108 : Hello Fiona. At the moment I just going through the preliminaries of sorting through the references and translating them. My first book is available from Amazon and is called: Victorian and Edwardian Receipt Book: Cakes. That took 5 years to compile and more than 20 years of research. It has more than 100 variations on the sponge theme. I am presently setting up a website for a small business called: The Curiosity Shop - Heritage Cuisine. The Heritage Spices will be able to purchased through the site as will any future products that come about.

[@fionapaterson-wiebe3108]

Robert thanks, that’s fabulous.

[@criswilson1140]

@@Curiosity-NZ I'll be buying that book! I love to make tortes.

[@Curiosity-NZ]

@@criswilson1140 : My first book called: Victorian and Edwardian Receipt Book Cakes is available through Amazon.

[@connordutton674]

Love your channel always brings a smile to my face, am a cook and love history so I enjoy seeing the combination of the two plus your amicable personality is wonderful

[@Urpuss]

We really need to have an intervention over this nutmeg addiction John has one of these days. It's getting out of control!

[@trishthehomesteader9873]

😂

[@mydixiewrecked515]

A lot of people don't know that nutmeg contains a chemical compound called Myristacine. If enough nutmeg is consumed. Say about 3 tablespoons. It will cause hallucinations that can last for 10 hours. When I was in college I experimented with it a few times.

[@trishthehomesteader9873]

@@mydixiewrecked515 That Does call for an intervention!😁

[@mydixiewrecked515]

@@trishthehomesteader9873 I don't recommend it though. It's a rough ride.

[@schadenfreudeisforgarbagep9175]

@@mydixiewrecked515 I ate an once of it as a dumb teenager. It lasted 32 hours and was quite awful. I do not recommend.

[@nioxic77]

This reminds me a LOT of "Rullepølse", we put on bread, here in Denmark. it's made more or less the exact same way as this, also a rolled up pork belly, with salt, pepper (and some use additional spices and herbs), and then boiled. one of my personal Go-To's, for bread. :)

[@tommihommi1]

A very similar method is used in asian countries, like for rolled Chashu in Japan

[@polareyes4574]

John is so pure and we must protect him at all costs.

[@ramencurry6672]

If I see him, I will make sure nobody touches him

[@StemerdinkC]

Ok I was thinking of buying a piece of pork belly this weekend to make pancetta, as I am running low on the piece I made two months ago. But now I am thinking of buying two pieces of Pork belly.

[@alidaraie]

To make even more pancetta?

[@KatWilton]

Or bacon; it's the same method (roughly) as pancetta, except for smokeing :-)

[@amandaquintal1288]

Your videos bring me the greatest peace and comfort even on my darkest days. Thank you ❤️

[@JakeDude500]

I'm not a living history buff. I'm not really even a cook so much. But Jon's smile and passion just make my day every video.

[@fungusboy7369]

Been struggling with some depression and family issues for a while. But I swear, every time James Townsends releases a video it is like my brain shotguns dopamine like a Red Bull. It makes me happy to just see him content with everything. Thank you, James.

[@christenagervais7303]

This is very reminiscent of a Danish sandwich meat made from pork belly. It is seasoned, tied, brined, boiled, cooled and sliced for sandwiches! Yum!

[@grindsaur]

Yes, Rullepølse - or "roll sausage" :) It also bears quite a resemblance to the Italian porchetta.

[@christenagervais7303]

@@grindsaur I make my own rollepølse! My husband made me a press. My grandmother (Mormor) used to make it all the time! No other taste like it!

[@bunnyslippers191]

It seems to be a very common traditional dish around the globe. It's amazing how many similarities there are in cooking, especially in cooking the very "economical" (aka cheap as heck) cuts of meat.

[@christenagervais7303]

@@bunnyslippers191 That is so true! Our grandparents and great grandparents knew how to use the whole animal when it was butchered! I make a Danish type donut, it's sweet. The Japanese use the same cooking method, and recipe, but add a piece of octopus to it before completely cooked, it's savoury! Wierd, yet fascinating!

[@grindsaur]

@@christenagervais7303 Nice! My step-dad makes it sometimes around the holidays. It is a lovely thing. There is indeed nothing quite like that taste.

[@bhaalboy]

Man, this channel has come a long way! I've been watching since I was in highschool (way before I subscribed I think). The camera and mic quality have improved, the editing and cinematography, your cooking skill! These videos are so well done and relaxing to listen to or watch. My first video was your 'Cooking Ash Cakes - 18th Century Cooking Series S1E3"

[@TheOnlyOpie]

When the title is cutoff in notifications, and it looks like it says we're cooking meth today...

[@hollywoodpills]

HAAAAAAAAAHHHH

[@Learned_Duvel]

Why I clicked. 1700s meth was beat meth

[@louf7178]

Funny comment, but it severely disgusts me.

[@darkiee69]

We have a similar dish in Sweden, usually served at Christmas. It's called rolled brawn (at least if google translate got the word "sylta" right) It's just like this, a piece of pork belly. The big difference is that we cut the meat from the skin, almost all the way, leave an inch or so attached to the meat. Then we roll the meat with the spices, and wrap it in the skin and tie it. Hope it makes sense. Spices used: 1Tbsp salt, 1tsp crushed black pepper corn, 1Tbsp crushed allspice corn. 1½ Tbsp crushed yellow mustard seeds, 1Tbsp cumin, 1tsp shreded mace. 4 sheets of gelatin. Spice up the meat while you prepare the sheets of gelatin. When they're done put them over the spices. Roll up the meat, wrap it in the skin and tie it. Pickling solution for boiling: For every liter (quart) of water: 1,5 tsp salt, 5 black pepper corn, 10 allspice corn, 1 bay leaf, ½ a yellow onion. Serve with mustard, pickled beetroot, or pickled beetroot sallad.

[@paulner3]

"Shhhh! They'll never know!" HAHAHA!!

[@Havokraftian]

He tried to cook something without nutmeg but the idea was causing him such emotional distress he had to interrupt the cooking and add some anyway.

[@douglasgault2578]

The ingredients are so well balanced that the taste has to be amazing. However I would have cooked it low and slow for the full 5 hrs. That would have made this a 5 star meal

[@bowmanc.7439]

As a Chinese who cooks a lot of red braised pork belly, I’m astonished that you even think about taking the fat off.

[@bowmanc.7439]

Dirk Diggler exactly

[@klee123]

You might as well not even eat pork belly if you don't like the fat. The best part!

[@danmc7815]

Red braised pork belly? Hmmm, like red-cooked chicken or pork? Seems interesting, I have red-cooked chicken. Fat gives food such flavor, and the only way you consider tossing away fat is if you live in a time of plenty. I rarely trim fat off anything. Fat may come out of meat when I cook it, but only when the heat renders it out. Still, I think I'd prefer this pork covered in seasoning, rolled, and roasted. My preference, need not be yours.

[@bowmanc.7439]

Dan Mc red braised anything basically means braised in caramelised sugar and soy sauce water... the sugar is basically cooked till flavourless or only slightly sweet, mainly added for colouring and viscosity. But yeah, I enjoy all methods of cooking pork belly. And none of the method require removal of fat

[@Felicity1247]

I’m horrified that he takes the fat off! Why waste good fat that adds so much flavor and richness?

[@pierpaolomercurio]

aah, my soul was hungry for this simple and wholesome intro. Great recipe.

[@Adrian-xn3ss]

John the production quality is absolutely top notch these days. Thanks for another great episode!

[@AbbreviatedReviews]

That pepper mill is hardcore. It's outputting like ten times the pepper mine does.

[@louf7178]

I've wrecked many meals with an enthusiasm for (black) pepper.

[@richg.8092]

Originally sold on Townsends website as a coffee grinder, but works much better as a pepper grinder. It is what I use mine for.

[@Henchman1977]

It could have used a couple more hours, really render down that fat into the meat. Now, if you were going to broil or roast it off after boiling, it looked perfect for that.

[@isaiahmcgahee672]

Hi Ian, I plan on making this soon and thought the same. However, I’m trying to determine when to best broil it. Would you recommend broiling after the 2 hours like him or 5 hours as recommended by the recipe?

[@patriciaangeles4816]

We used to have rolled belly of pork filled with sage & onion stuffing as a Sunday roast. It was yummy and this sounds pretty tasty too 👍🏻

[@daryalukicheva2358]

I just found your wonderful channel and I cant get enough! You produce amazingly soothing and educational videos. Thank you so much. Keep up great work and stay safe.

[@ndewingful]

Misread this as "long pork" and got very concerned.

[@frankendragon5442]

Hahahaha!

[@Raskolnikov70]

"Recipes From the Donner Party Cookbook" mini-series coming soon?

[@trashpandaa4021]

Long pork sounds like "long pig" ha ha. It was slang for human flesh.

[@masongoser5627]

I mean to be fair the recipe would still work

[@maryj8576]

I saw this episode as I was rendering lard and cracklings. Cook your meat the original time slowly and you will think it melts in your mouth. Looking forward to that episode. Thank you for all your hard work!

[@chrisbrecht1535]

Just sat down for lunch and this popped up!!! Awesome!!!!

[@campincarl567]

they make a similar dish at work all the time called roman porchetta, its roasted though not boiled

[@sephirothjc]

When he put the nutmeg in, I totally lost it.

[@vladyslavkotov7570]

this is the Bob Ross of cooking. someone probably said that before. but the content is true therapy, calms me down. John is such a nice guy, and vids are gold. keep it up!

[@dreddy_g]

I can only imagine how this pork belly will taste with all these spices and rolled up like that but cooked slowly in an oven or open fire. 😊

[@larrys8025]

A quick browning and long braise is. roulade. I have eaten versions of this and like Myrtle A. called it a porchetta.

[@arienrhod4166]

I bet that method would be delicious. The fat would met, meat would brown, crispy skin.

[@inmydarkesthour2278]

Yeah boiled meats are not my favorite... roasting sound much tastier!

[@zanesizemore7802]

This is by far my favorite channel

[@chipacabra]

I wonder if you could pop that into a ripping hot oven after it's done boiling to crisp up the skin a bit. ... I might have to investigate this.

[@johannalange802]

It will be even better that way

[@sukeywatson1281]

I would want to crisp it over open coals

[@robertchadwick8853]

Check out porchetta a Italian dish similar to this.

[@paulbaird219]

I love Townsends. John is such a wholesome guy. I watch this channel with my girlfriend while we are eating, or just to watch it for fun. Always a good time, and it makes my chest feel warm every time! Love your work!

[@spfb]

Couldn't resist sneaking in the nutmeg! I love the old time recipes.

[@zacotial]

Love you guys video's, this one reminds me about something close to that which we still make in Denmark. In Danish it's rullepølse (rolled sausage) which is close to what you made here, though we shave of the skin and it's boiled in string and a press, it's a classic Danish part of lunch bread. We love our bread's and have lots of toppings for our bread's, and it's mostly meat with recipes going way back. Thank you for all your work and refreshing the arts

[@hjordisoskarsdottir6873]

In Iceland we have a simular thing but it´s made with smoked mutton and we called rolled sausage (rúllupylsa).

[@usausa8839]

He has more knowledge about this country and its history then anyone ever. Love this channel

[@johnburgin7478]

I’ll have to try it . Have reservations about the boiling part . Generally cook mine low and slow in a pitt . Thanks for sharing

[@addiroids]

This was from New England, not Texas 🤣

[@johnburgin7478]

Was aware of that and the time period it was done in . Always open for new ideas or processes. We run the gauntlet from middle eastern to Mediterranean to European. That’s why I like this channel, a step back in time . Always room to improve your skill set. Found one of the best smothered pork chop recipes here . Don’t be a spoil sport

[@kattkatt744]

Well, it isn't pickled if you don't boil it ¯\_(ツ)_/¯

[@Pope2501]

We dp something similar tonprok belly in Asia. In Thailand we boil it tied up similarly, but we (I) use cardimum, star anise, cinnamon, cloves, allspice, cumin, white pepper, ginger root, and coriander seeds... and nutmeg! After boiling it, we dry it off and let it rest as we bring a pot of oil up to temperature. Then we fry it! It is very inferesting to see a recipe from.the west rolling and tying pork belly! Thanks for sharing!

[@addy5572]

6:45 Has it been nutmeg this whole time? John: Always was.

[@SriAurelia]

In Germany, we fill porc belly with sausage meat and sometimes chestnuts or walnuts. We first cook it and afterwards it gets roasted in the oven for a crispy skin.

[@starbournehero771]

Oh the sadness of John not putting in nutme... HEY! That’s my man XD

[@yunakitsune3138]

Hi im from algeria and i love everything about this channel

[@NikkiMKarLen]

"Unheard of Cooking Meth" popped up in my notifications.

[@pennydyer1448]

Nikki M. Solis LoL

[@kungfuchimp5788]

Looks amazing. John's beard is perfect for the rough and tumble representation of semi-frontier life. Well done. Love these episodes, but love the episodes that depict frontier life even more. The nutmeg piece was funny as well. Love this channel.

[@suhrim6666]

Aye, mace is related to nutmeg. They are both parts of the same fruit. It's very interesting.

[@anette219]

1 piece. swine blow 5-6 tbsp. salt 1 tsp. nitrite salt 400 g shallots 6-8 tbsp. crushed pepper (to taste - for some it is too much, so settle for 2 tbsp.) 6-8 leaves husblas Possibly. 1 little soup herbs for cooking COURSE OF ACTION Ask the butcher for a pork chop without rind. He likes to cut it out so that it is easy to use, but otherwise it is not difficult to make yourself. Simply trim the batter so that it becomes fairly rectangular and not too thick, because then the sausage will be too big in it. What you cut off, you can use in a meatball batter. When ready, it should weigh approx. 1.2-1.5 kg. Then the battle must be salted. If you can grab a little nitrite salt, the sausage will be nice and pink, but that does not matter for the taste. Sprinkle the inside of the batter with nitrite salt and then a good layer of common salt. Turn the batter and sprinkle it with plenty of salt as well. Put the batter in a dish, cover it and put it in the fridge for 2 days. Then wipe the blow off and place it with the inside facing up. Spread finely chopped shallots and then finely ground pepper all over. Finally, place 3-4 leaves of husblas on top, so the sausage holds together better. Roll the batter like a roulade and string it. Tie tightly around one end, and then sew the yarn all the way around the sausage on the long joint. Make sure the joint is facing one of the sides and not upwards. Then wrap around the sausage at one-inch intervals and staple to the end. Put the sausage in a suitable pan and let it simmer for approx. 3 hours. The water just needs to tremble. Add if necessary. little herbs for the boiling water, it certainly does not hurt. When the sausage is cooked, press it. If you do not own a sausage press, you can e.g. use a rye bread mold. Remember again that the joint must face to the side when the sausage is under pressure. Lay a suitable board over and something heavy on top. Leave it like this until it has cooled, and then let it rest in the fridge overnight. The piece can easily be divided and frozen. The sausage roll is served on rye bread or French bread, with cloud, raw onion rings and cress.

[@grantarmbruster6591]

For the last two Sunday dinners my wife made me pork belly it was the same price as pork loin at the store so I said why not let's give it a try

[@trishthehomesteader9873]

I was sort of thinking the same. I've done something similar with pork loin.

[@paladinsmith7050]

In the UK we stuff it with all different kinds of things my favorite is sage and onion stuffing. I'd recommend scoring the skin with a Stanley knife in a diamond pattern and when you go to roast it blast it at 200 Celsius for 30 minutes on the middle shelf, next turn it down to 160 Celsius for 2 hours then the final 30 minutes back up to 200 Celsius for perfect crispy skin. If your using fan assisted you'll need to go 20 degrees higher. 👍

[@kattkatt744]

This is still made in the Scandinavian countries. Spices are the same, the rolling and even eating it with mustard. Only thing you missed was the pressing after cooking which makes it stay together when you cut into it. You should try the pressed version, cold cut, on a Norwegian Christmas bread with some coarse yellow mustard. Delicious.

[@DougPalumbo]

Looks delicious! You should open up The Nutmeg Tavern for real and put it on the menu!

[@joeyhardin1288]

Thanks for the video. I have a pepper mill like that one, I git it from Jeff Smith, The Frugal Gourmet, about 30 years ago.

[@tscmod]

One of issues to look at when making this dish is the type of breed of pork used, there are old heritage breeds that this recipe would work well with, diet is also important as is environment of the pig. Pasture raised pig fed on the type of diet in the 18th century’s, greens, nuts, corn, and foraging will make for a tasty and edible fat! While modern pig fat is bitter from its soy based diet! So find a local raised organic pig and enjoy the difference!

[@DocBree13]

very interesting - and makes perfect sense!

[@SriAurelia]

Try it with iberico porc belly too 😍😋, free ranged, and mostly feed on acorns, they live basically under the oaks. The fat is so tasty you can almost taste the acorns.

[@Pixie3p14]

Exactly why I plan on raising my own pork eventually.

[@christopherwashburn656]

I actually raise pigs in another state I usually let them forage and during the winter I actually give my pigs some winter greens that I have saved for winter fodder so that the pigs still have their greens and certain types of nuts can make the fat to nutty and my family doesn't like very nutty pork so we always buy huge bags of almonds and we also give them pumpkins during the fall also sometimes if they are plentiful we go to farms and buy sweet and tart apples and some meat in their diet usually chicken or beef it helps to make the meat have a darker beef color also my family helps out sometimes so I forgot to mention their help when you spend most days making sure your pigs are well looked after you tend to be tired a lot but in the long run you have a very flavorful piece of pork and it will melt in your mouth if you smoke it for a long time I smoke my pork after I dispatch it humanely for twelve hours and my spice mix is as follows because in my family I make the best smoked pork chilli flakes a nice coarse sea salt pepper lemon zest and some good smoked paprika and my mop is a mix of honey ginger brown sugar orange juice freshly squeezed water and some malt vinagar my auto correct is being a pain right now but yeah that is what it takes to make the best pork of your life oh I almost forgot BlackBerry brandy is what we give our pigs to make them more relaxed

[@tsunderehusbando3668]

I know I’m never ever gonna cook these things in my life but as a chef I’m always fascinated to watch this channel

[@camgood3097]

I just wanted to let u know.. when this video comes up as a notification on my phone, it reads "Unheard of Cooking Meth.." lol.. I was like, "man, they really are experimenting with new things on this channel..smh.."..

[@particlemannn]

"Savor the drugs and the aromas...of the 18th century"

[@monkeyman2407]

Since the beginning of this pandemic, my teenagers have been obsessed with this channel & thank God for it, lol. (Oh, & old Joy of Painting/Bob Ross videos)

[@renata6002]

I see we rolling with the nutmeg joke. I love it.

[@LordMoebius]

This is a very similar preparation to alot of other dishes involving pork belly. Japanese Chasu is prepared in a similar manner. You could also braise it on a low heat for 4 hours and it would probably be fine. Alot of the best chashu slow simmers for hours. They also typically remove the skin and either grill or broil the meat after slicing.

[@mikebrooka9395]

Curious, how much vinegar did you use? I would have went with the malt vinegar, as well. For curing a bit longer, added tart red wine and some sugar or honey. Take Care from Oklahoma, Mike and Vee

[@facuadra]

It is still widely eaten in Chile! We call it cowboy's roll or arrollado huaso. We use cumin and coriander instead of sage. Glad you liked it