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The Smoker Baker
Australia
Приєднався 29 гру 2020
Crispy Pork is my thing💪
My name is Chris H.
I'm here to share How To Videos on Smoking / BBQ Meats & making Sweet Treats! I love Icecream!
If you are bound to the stovetop & oven, you too deserve deliciousness! I have you covered!
My signature dish is Crispy Pork Belly in the Smoker & Oven.
It has become an obsession as its my wife's favourite.
I'm known to some as the King of Crackle & I'm here share all my secrets to help you get that perfect crunch that will leave you & your guests speechless.
Whilst you will see a lot of Pork on my page, rest assured we will cook it all; briskets, ribs, steak, chicken, seafood & definitely lamb!
If you've made it this far, hit the follow button & turn on notifications so you know what & when the next vid is being released. I love the engagement so if you have any requests for me, let me know!
I look forward to seeing you in the next video
#bbq #porkbelly
My name is Chris H.
I'm here to share How To Videos on Smoking / BBQ Meats & making Sweet Treats! I love Icecream!
If you are bound to the stovetop & oven, you too deserve deliciousness! I have you covered!
My signature dish is Crispy Pork Belly in the Smoker & Oven.
It has become an obsession as its my wife's favourite.
I'm known to some as the King of Crackle & I'm here share all my secrets to help you get that perfect crunch that will leave you & your guests speechless.
Whilst you will see a lot of Pork on my page, rest assured we will cook it all; briskets, ribs, steak, chicken, seafood & definitely lamb!
If you've made it this far, hit the follow button & turn on notifications so you know what & when the next vid is being released. I love the engagement so if you have any requests for me, let me know!
I look forward to seeing you in the next video
#bbq #porkbelly
The BEST Crispy Pork Belly! My signature Crispy pork belly burnt ends😱
My Signature Crispy Pork Belly Burnt Ends😱
YOU CAN DO THIS PORK BELLY RECIPE START TO FINISH IN THE OVEN!
By no means traditional, but it's a play on Pork Belly burnt ends with a whole lot of CRUNCH!
Instead of individual cubes of Pork Belly, I cube up the meat side whilst leaving the skin in one piece. This will allow a slight amount of caramelisation & flavour around every cube. Full recipe below👇
Products I used in this Pork Belly cook:
🔸️ Jaccard. The white tool for the pork skin
amzn.to/3BrBhgy
🔸️ The Kiritsuke Chefs Knife - 20% OFF Code SBYT20 chefsupplyco.com.au
🔸️ Olive Pip Co Premium Charcoal
www.naturalsmoke.com.au/product-category/bbq-fuel/
🔸️ Apricot Smoking Wood
www.naturalsmoke.com.au/product/apricot-wood-chunks/
🔸️ Cowboy Candy BBQ Sauce
heavenlyhell.com.au/products/copy-of-american-pie
For the best eating experience, start off with a quality Pork Belly.
Recipe - Crispy Pork Belly Burnt Ends
2kg Pork Belly, Skin ON, Boneless
1 Tbsp Salt
1 Tbsp Pepper
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Sweet Paprika
1 tsp Chilli Powder (optional)
In the Pan for the braising liquid, this is a great homemade recipe that you can turn into a gravy to sauce up the meatside of the Pork belly.
1 Brown Onion, Cut in 8 wedges
1 Red Onion, Cut in wedges
2 Carrots, roughly Chopped
1/2 Head of Garlic
1 Apple, Sliced
* Chicken Stock
* White Wine
* Apple Juice
* The amount of liquid will depend on the size of your pan. You want the liquid to either kiss the meat side or sit just below it. The ratio is up to you. Chicken Stock is the main ingredient here.
Method / Times & Temps
**Dry out your pork skin in the fridge for a minimum of 2 days. Or go visit your butcher.
1. Smoker OR Oven at 120c for 1.5hrs
2. Add pork belly & braising liquid into a pan.
Smoker OR Oven at 150c for 2hrs
3. Finish in the oven on Grill / broiler setting at 250c. I have my pork approx 20 to 25cm from the heating element.
YOU CAN DO THIS PORK BELLY RECIPE START TO FINISH IN THE OVEN!
By no means traditional, but it's a play on Pork Belly burnt ends with a whole lot of CRUNCH!
Instead of individual cubes of Pork Belly, I cube up the meat side whilst leaving the skin in one piece. This will allow a slight amount of caramelisation & flavour around every cube. Full recipe below👇
Products I used in this Pork Belly cook:
🔸️ Jaccard. The white tool for the pork skin
amzn.to/3BrBhgy
🔸️ The Kiritsuke Chefs Knife - 20% OFF Code SBYT20 chefsupplyco.com.au
🔸️ Olive Pip Co Premium Charcoal
www.naturalsmoke.com.au/product-category/bbq-fuel/
🔸️ Apricot Smoking Wood
www.naturalsmoke.com.au/product/apricot-wood-chunks/
🔸️ Cowboy Candy BBQ Sauce
heavenlyhell.com.au/products/copy-of-american-pie
For the best eating experience, start off with a quality Pork Belly.
Recipe - Crispy Pork Belly Burnt Ends
2kg Pork Belly, Skin ON, Boneless
1 Tbsp Salt
1 Tbsp Pepper
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Sweet Paprika
1 tsp Chilli Powder (optional)
In the Pan for the braising liquid, this is a great homemade recipe that you can turn into a gravy to sauce up the meatside of the Pork belly.
1 Brown Onion, Cut in 8 wedges
1 Red Onion, Cut in wedges
2 Carrots, roughly Chopped
1/2 Head of Garlic
1 Apple, Sliced
* Chicken Stock
* White Wine
* Apple Juice
* The amount of liquid will depend on the size of your pan. You want the liquid to either kiss the meat side or sit just below it. The ratio is up to you. Chicken Stock is the main ingredient here.
Method / Times & Temps
**Dry out your pork skin in the fridge for a minimum of 2 days. Or go visit your butcher.
1. Smoker OR Oven at 120c for 1.5hrs
2. Add pork belly & braising liquid into a pan.
Smoker OR Oven at 150c for 2hrs
3. Finish in the oven on Grill / broiler setting at 250c. I have my pork approx 20 to 25cm from the heating element.
Переглядів: 14 920
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Crispy Pork Belly! Full proof crispy pork skin & juicy meat! start to finish in the oven. It's EPIC!
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How to Prepare & Cook a Pork Belly / Porchetta on a Charcoal Rotisserie BBQ!
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How To Make Crispy Pork Belly in the AirFryer! Perfect crunchy pork crackling everytime!!
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How To Make Crispy Pork Belly in the AirFryer! Perfect crunchy pork crackling everytime!!
It's 2 am, i cant fall asleep, gotta go to work in 3 hours, i am starving and i am watching this...why do i torture myself like this 😅
What the time and temps
This is called chicharon btw
Moo krob is better
That crunch makes me jar drop
Whats the name of the machine that you use to pierce the skin? Where can i get it in sydney?
It's called a Jaccard. I have a link for it somewhere🤣 Amazon my friend, that's where I got mine
What sauce did you eat it at the end with?
That's a Caramelised Chilli Sauce. You will find the How to Make it Video here; ua-cam.com/video/vauLxJAeW28/v-deo.htmlsi=pze43CTE4fM1WN-g
@@thesmokerbaker thanks mate
looks great
Thats definitely one of the beauty porchetta i've ever seen
Expecting
I just finished making this recipe can’t tell you how disappointed I am complete waste of time 👎
Wow, looks soo good 👍
نفسي اجربها بس خايفه ما تظبط
Phương tây toà lột da lợn đi mất, ăn sẽ ko ngon
Best served hot with Soy sauce
What is the brand of the rotisserie?
I don't give a flying f what it sounds like when you scrape your knife on top. Eat every bit and of skin in front of me without spitting out a chewy bit, then I will take your blabbing seriously.
What is the name of the or type of smoker you used… is very nice!!!
Either way great stuff
Awesome
is the brush of vinegar before the oil for flavor reasons? im curious of that procedure
vinegar will extract any remaining moisture from the skin and help aerate the texture
My only request is turkish bread
Yessss tbh I prefer it as well👌
Why toast it? Warm salat sucks
This not halal brothers
Well done
Thank you. I'm really glad you liked it!
This is the definition of food pron. 🤤
i'm not gonna lie if you left that thing me on accident and left for a minute or something as i was a guest you would come back with the pork belly nowhere to be seen; not even crumbs would be there
😂😂 I totally understand
Mashallah😋😋
Oh brother the ending you eating thats CHICAGO STYLE Italian beef juice. LOVE IT
Oh man you making me hungry🤣👊🫶
Why you Americans eat PORK? Christ clearly said, Don't Eat Pork......
exactly
mate siuyuk is not chinese. it's korean style porkbelly which is braised
Perfection
Bloody hell that looks amzing, going to have to try, how much meat did u use, cheers
will do-o
It should be illegal not to remove the hair before you cook it 😡
La migliore cottura della cotenna che io abbia mai visto fin ora
Looks tremendous! What is your back wall made out of if you don't mind me asking? Great set up 👍
Thanks! They are old corrugated iron panels from a junkyard😂👊
Looks mad brother
Thanks bro! could eat these everyday
Ahmidullah 🤤🤤🤤.
Gay shri ram
Pork even the most orthodox Jews and Muslims would eat 😉😁😁
Now I'm hungry 👍
You and me both!🤣👊
eti zırhta çekmen gerekiyor kardeş ,genede eline sağlık güzel görünüyo
Ok yes I know what you mean my friend. Thank you
Putok batok! Chicharon!
I'm confused. WHERE is the recipe?
It's in the video description. I also have long form more detailed videos for this cook
Kofta all the way 🤘
you have good taste my friend 👊
@@thesmokerbaker 👊💥
Could be much shorter
“A million holes”, 48 at a time, means over twenty thousand hits of that jaccard thingy. I’m not doing that.
Looks yum dude.
thanks my friend 🙏
I grew up with dear Lebaneze Friends and lamb is still my fave meat to squere
Just airfry it with no prep lmao