Not My Recipe, But This Crispy Skin Pork Belly Is Next Level
Тәжірибелік нұсқаулар және стиль
Thanks to Clive - @thewoodfiredovenchef for inspiring this video, for his permission to make this, and for being such an amazing chef and content creator! Watch more of my wood fired oven videos at • Wood Fired Oven Cooking
Clive’s original video that inspired me to make this - with the full recipe in his description: • Ep 43: Pork Belly from...
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Welcome to the Wood Fired Oven Cooking video series from Eat More Vegans! This series is all about taking recipes you might make in your kitchen and pumping them up by cooking them in a wood fired oven instead! I use a La Piazza Toscana wood oven - but these recipes will work in any wood fired oven. You can watch the whole series here: • Wood Fired Oven Cooking
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Пікірлер: 39
Well done Sir! So well explained and executed. I'm impressed, and I'll try saving the vegetables next time 😄. Thanks for the shoutout. Clive
@BehindTheFoodTV
5 ай бұрын
Thanks Clive! I’ll admit I was nervous waiting for you to watch it!
@TheWoodFiredOvenChef
5 ай бұрын
@@BehindTheFoodTV you do an amazing job for people that want to learn how to cook with fire. You have my admiration.
The way you get the wood and temp to pay attention, you are beyond impresive.
OMG we gotta try this ❤
Man that looked good!! I closed my eyes during the vegetable part! Lol
that oven is a piece of art. Gorgeous cooker and of course the belly was even better.
@BehindTheFoodTV
5 ай бұрын
It really is - and it's a joy to cook in. Learning fire management for an oven was super interesting too - the idea of a heat soak fire like we do with Kamados was a great way to leverage one style of cooking while I'm learning another. So much fun!
Hey buddy that made my mouth water. I dont have a pizza oven but I will try this on my Kamado Joe. Keep up the great work.
That pork belly looked amazing! Great video.
@BehindTheFoodTV
5 ай бұрын
Thanks! It WAS!
Heck I want to try this for the gravy alone 😍🤣 - the pork belly is almost a side to it But what a way to wake up on a cruisy Saturday morning than another amazing cook - nailed it Al - am sure you boys enjoyed devouring the rest of that with whoever else was lucky enough to share that incredible goodness All our spices and herbs are pretty much plant sourced, so using veg to help create the gravy is fine in my book. Onion, chilli, garlic are staples for me - oh and cleaning potatoes for those that love their baked spuds or wedges etc in the same manner as the way you did that carrot, been doing that for ages (same with sweet potato) Thanks for another awesome vid team EMV
Thanks to Clive - @thewoodfiredovenchef for inspiring this video! 🍕 La Piazza Wood Ovens - emv4.me/WoodOven - Use discount code “EMV30” to get 30% off all accessories & upgrades + FREE shipping
Looks delicious!! Thanks for sharing... now that im starving at 1 am..
@BehindTheFoodTV
5 ай бұрын
lol I hope you found something good to eat Allen!
Wow looks so beautiful 😍😍
@BehindTheFoodTV
5 ай бұрын
Thank you so much 😊
Woof Woof Thumbs Up 👍🏾 Everyone
@BehindTheFoodTV
5 ай бұрын
Woof woof thanks!!!
Great looking cook! Do you have a link for your warming oven?
oooh! I'll try next time we by a beef naval (for bacon)! looks yum!
@BehindTheFoodTV
5 ай бұрын
Wow that’s going to be really good!
That looks amazing! What size is that Lodge pan you used? Is that the 17inch?
Whats thebrand on your warming cabinet?
Al, Great video! FOV - fear of vegetable!🤣 There are vegetables that are made to taste like meat. How about meat that is made to taste like vegetables so the vegetables can be avoided by your hardcore audience?😂 A mortar and pestle! Did you pick that up at your local bbq supply store? Probably only available at Buccee’s in Texas!😂 That fat separator is very cool! Keep up the great content!👍
@BehindTheFoodTV
5 ай бұрын
LOL Great idea! My idea of plant based meat is meat from animals that ate plants!
I had a question in regard to one of your older videos. What is the substance in the middle of the round lamb bone in a lamb shoulder-is it edible?
Clive's or Goldee's Pork Fat, which one you like better?
@BehindTheFoodTV
5 ай бұрын
Oh dude that’s so hard! That crispy skin is incredible - and the flavors from the rabbit food gravy……so good! But so is the smoke and that Goldee’s seasoning! I can’t decide!
Mmmmm
@BehindTheFoodTV
5 ай бұрын
Well said, James!
Wow, I'll take a chunk of that swine, (hold those veggies).. great video Al.. we are just down here being texans #TOBB. ❤
@BehindTheFoodTV
5 ай бұрын
I almost edited out the part about eating the veggies lol! Looking forward to seeing you in 2 weeks!
I'm on the phone now with my meat guy to get a pork belly for tomorrow. I'll be cooking it on an offset though or maybe the Weber.. 🤔
@BehindTheFoodTV
5 ай бұрын
How are you going to do it? Here are 2 videos to give you good ideas for that offset or Weber....... kzread.info/dash/bejne/eZmd25atppmwkdY.html and kzread.info/dash/bejne/mW2szZKtgLzJabA.html - but I think you may have watched them both already! Good luck!
@altongehringer9858
5 ай бұрын
I'll DM you a photo of the set up and finial picture...if it turns out!🤣
Nice Work. Looks Great. #STAYSAFE #PHILLYPHILLY 🇺🇸
"Yes vegetables have nutrients" 😂 you sounded so exasperated lol, are we being too pushy about carnivore?
@BehindTheFoodTV
5 ай бұрын
lol don’t worry Amy it’s all in good fun 😂