As soon as I saw this, I went to Costco to get pork belly. Rn it’s marinading in my fridge! I tasted the brine before I put in on the meat and it was very spicy but delicious. I’ve been watching this channel for a year now, and I’m really glad that this is the first recipie I’ve tried so far. I hope it turnes out amazing
I've lived in Sheffield for over 25 years so it's nice to see Hendo's get a mention :) they don't even use it commonly in other nearby places e.g. Leeds, yet here it is is a Canadian recipe :)
@@blackcountryme good to hear it's getting out there more, surprised it's not done more to advertise the fact it's a decent vegan alternative to Worcestershire sauce
I love seeing these type of videos where you’re just flying by the seat of your pants but also with a knowledge of what could possibly work that’s exactly how I cook so it’s really nice to see in a greater context.
there is probably a 30 second light like at a news studio in their house next-door. He clicks the light on by a button on the floor. It goes on in the house and she knows to walk in at the right time.
I had to laugh, she came out right when it was time to plate. My first time watching this channel so I dont know how often she does that but it was funny to me. Reminds me of people in my household. I will definitely try this recipe.
@@BigShinyTubes Not sure where you are but i just had to pay $121 (CAD) on a $340 (CAD) item from the UK. And that'll be the end of ordering things from the UK for me, lol.
In the Upper South, Coke is used in many bbq sauces, marinades and glazes. And there are so many things one can make from all the pork there, especially by mixing up BBQ dishes and Tex-Mex and Mexican styles. My husband watched this with me and said, “ Shredded Pork Nachos” for the left-overs and Soft flour burritos with the pork shredded. Just all so good.
I'm using this a basis for some beer braised pork ribs today (day after upload). Half a slab of pork back ribs are braising away on my stove as I type this with the listed spices in two cans of beer, a quartered onion, 2 dried guajillo chilis subbed in for the jalapenos, and three whole white mushrooms I dried yesterday for an umami boost. I'll update this comment as the cooking continues. Edit: I also added some apple cider vinegar. Update 1: It took 1.5 hours, but the ribs finally are fall off the bone tender. Had a small nibble, they taste AMAZING!! Now the braising liquid is reducing. Update 2: To the reduced braising liquid I added 1T fish sauce (no woost), 2Ttamari, 1/2c brown sugar, 1/2 can tomato paste, 1.5ish T maple syrup, a couple splashes of apple cider vinegar, salt, black pepper, 1/2 tsp ginger, and a few drops of hickory liquid smoke. In the future, when it's in my spice cabinet, I'll use hickory smoked salt instead. The ribs and sauce turned out amazing!
@Jay We're in Canada where cane sugar is the main sugar with glucose used in Coke - there isn't any HFCS or high fructose corn syrup used here in Coke, or most pops for that matter.
@@GlenAndFriendsCooking Thanks for the reply. Mexican coke contains just sugar and no glucose. I am by no means an expert on the subject, but my Mexican in-laws (I am also in Canada) have always steered me to sodas that use only sugar cane as the sweetener. These aren't really hard to find and cost less than a dollar more than Coke, so I've always defaulted to the "experts" advising me. That said, I suspect most wouldn't notice if I used regular Canadian Coke in its place. But hey, I learned something today... thanks!
I went to Uni in Sheffield and the Henderson factory is right next to the campus. Love it and love that it is getting global recognition. Just bought myself an offset smoker and will be trying out lots of your recipes. Thanks for all the great content.
I'm not sure if I'm impressed by your instincts or mine, or both but when you were looking to add to the sauce, and headed to the panty, my first thought was 1/2 cup brown sugar should do it... and maybe a touch of Worchester... Lo and behold thats what you had 5 seconds later! I absolutely LOVE that you improvise cook, and create as you go in a lot of these videos... TO me thats what cooking should be, its what I was taught, and what I enjoy the most, blending and complimenting flavors on the fly.
I made something very similar a couple years ago for a summer party. They were a hit. Sweetened my bbq sauce with raspberry jam. Went nicely with the pork. Needless to say, there were no leftovers.
@@joantrotter3005 Not with the pork belly. It’s it’s too sinful and too good. 😂. I have used pineapple jam to glaze steaks and pork chops. Pretty good. Might work as well.
Using whatcha got. THAT is why I love this channel. So many other people waste food just to get a purity photo and that makes me sad. Keep on Trucking!
I think it can improve a bit, but I gotta say this is the first video I’ve seen of yours and I really loved your demeanour and personality throughout. Great stuff
If I could click like twice I would simply for the appearance of Henderson’s Relish! I would say it’s the thinking man’s Worcester Sauce but it isn’t “a Worcester sauce”- it’s a sauce that Worcester sauce dare not even dream of aspiring to. Very impressive of you to have some and a total surprise for this viewer!
I would urge you to use Pineapple 🍍. It’s gonna bring acidity, sweetness and if you use the actual fruit it will not break down as much as a mango. In addition, Pineapple is a meat tenderizer as well. I’m a bit more partial to adding Pineapple Juice to the Merinade and reducing the amount of Coke. One last tip. Ginger would be a great addition, if you go with Pineapple. You also could use Chinese Five Spice! #Awesome!
One other idea. Either Orange Juice or a spoonful of Marmalade, would also work. If you want to do the Mango Route. How about, a few spoons of Mango Chutney? Let me know what you think!
I like to use rub to build a bark for the contrasting texture you get with pork belly "burnt ends", but I think your marinade would add the layer of flavor I'm looking for, and definitely using the marinade to make a finishing sauce- but I think cooking the pork in a sticky sauce would make the texture too soft and gooey. Another great video!
I am in England and saw the Henderson Sauce and was amazed at the taste of it as I am a Worcestershire sauce Man for all these Year's. So when I got it Wow. So you should all try it out. I got mine from Amazon 1lr. Bottle. £9 ish.
As a Kansas City native born and raised very proud to see you trying our beloved burnt ends. Kansas City is burnt ends not Memphis not Texas, Kansas City. Please try the same thing sometime with chuck roast
Hendow's/Henderson's is a proper northern England treat and I being right nextdoor to Sheffield and thinking about it I might have to see if you can visit the Henderson's factory just for a thing to do lol
So good to see that you've finally discovered Hendo's, Glen! Have to say though, it's far less vinegary than Lee & Perrins so not sure about you comment about needing less vinegar with it. It is far superior to Worcestershire sauce though.
As a resident of the Kansas City area (where burnt ends were invented), this is the first time I've ever seen them done with pork, rather than brisket. It borders on sacrilege, but looks great!
So I am attempting this with beef back ribs! Slow cook then sear near the end on the bbq . Only added garlic and extra red wine vinegar to the sauce because I may or may not have added too much Pepsi to the marinade. Tasted the sauce , and so far amazing. I'll comment again with the results with the ribs.
Tip too keep the fizz in a coke bottle squeeze the bottle till the liquid reaches near the top and screw on the cap, this keep the air out and makes the bottle keep its fizz longer ☻
Just curious why you didn't add more Coke to make the BBQ sauce? I was curious if there were any Cola flavors imparted at all (to the pork belly or the sauce)? I suspect not. So the only benefit the Coke provides is the Acid and Sugar? The end result looks mighty tasty
You know it’s summer when Glen starts busting out the smoker videos. This was a particularly good one.
As soon as I saw this, I went to Costco to get pork belly. Rn it’s marinading in my fridge! I tasted the brine before I put in on the meat and it was very spicy but delicious. I’ve been watching this channel for a year now, and I’m really glad that this is the first recipie I’ve tried so far. I hope it turnes out amazing
Need an update on how this turned out.
I've lived in Sheffield for over 25 years so it's nice to see Hendo's get a mention :) they don't even use it commonly in other nearby places e.g. Leeds, yet here it is is a Canadian recipe :)
Hendo's is commonly used throughout Yorkshire. I have no problem getting it in North Yorks.
I can buy it readily in West Bromwich. Thought it was Worcester sauce by the label. But it's ok
@@blackcountryme good to hear it's getting out there more, surprised it's not done more to advertise the fact it's a decent vegan alternative to Worcestershire sauce
You know it's good when Glen does his happy dance!
Spicy pork belly, basmati rice, pickled red onions and hot sauce - always hits the spot for me!
Glen is the proof that Good People do exist in the World.
I love seeing these type of videos where you’re just flying by the seat of your pants but also with a knowledge of what could possibly work that’s exactly how I cook so it’s really nice to see in a greater context.
I like how Jules always comes out after the work is done. I feel that
like she just HAPPENS to be walking by..right? hehehe
With the awesome food Glenn is making. I’m sure she is off to the side, salivating! 🤔😆😆😆
there is probably a 30 second light like at a news studio in their house next-door. He clicks the light on by a button on the floor. It goes on in the house and she knows to walk in at the right time.
"hi friends, hi professional personal chef"
JK, Jules is great.
@@eL_K_Dee yet she always acts surprised and/or laughs at what Glenn made for some reason
I had to laugh, she came out right when it was time to plate. My first time watching this channel so I dont know how often she does that but it was funny to me. Reminds me of people in my household. I will definitely try this recipe.
How can one become Glen's neighbor?...I can only imagine all the times Glen prepared too much food and shared it with the neighbors
I am right there with you, friend.
Let the bidding war begin...
glens a nice guy, but i'm sure he has a huge chest freezer.
do neighbors do this? ive never spoken to mine.
I would just eat it again for the next meal if I had the creativity and energy to do stuff like this hehe.
Henderson's relish is a cut above Worcestershire sauce for sure - as a Sheffield resident it was great to see you mention it!
I jumped on Amazon immediately. Nothing available. Ordered it online. I am a little scared about import duty :).
Give me hendos or give me death is the unofficial mantra of South Yorkshire...
@@BigShinyTubes Not sure where you are but i just had to pay $121 (CAD) on a $340 (CAD) item from the UK. And that'll be the end of ordering things from the UK for me, lol.
@@Lucysmom26 I’m in the Vancouver area. It’s $5 worth of product and $45 shipping :)
@@BigShinyTubes Yikes!
In the Upper South, Coke is used in many bbq sauces, marinades and glazes. And there are so many things one can make from all the pork there, especially by mixing up BBQ dishes and Tex-Mex and Mexican styles. My husband watched this with me and said, “ Shredded Pork Nachos” for the left-overs and Soft flour burritos with the pork shredded. Just all so good.
I made this last 4th of July with Dr. Pepper and it was the star of the show. Doing it again this year!
if you are trying to get rid of those extra porkbelly burnt ends im only like a 2 hour drive away and am willing to take one for the team.
Glen, you are the best. I’ve done similarly, only smoked it on a Webber for 45 min and then finished in the oven. Tastes great!
Looks great Glen! With pork so cheap in Australia right now this will be tomorrows lunch!!
Your wife is so cool, I just found this channel like 3 weeks ago and I love it, its so wholesome
I'm using this a basis for some beer braised pork ribs today (day after upload). Half a slab of pork back ribs are braising away on my stove as I type this with the listed spices in two cans of beer, a quartered onion, 2 dried guajillo chilis subbed in for the jalapenos, and three whole white mushrooms I dried yesterday for an umami boost. I'll update this comment as the cooking continues. Edit: I also added some apple cider vinegar.
Update 1: It took 1.5 hours, but the ribs finally are fall off the bone tender. Had a small nibble, they taste AMAZING!! Now the braising liquid is reducing.
Update 2: To the reduced braising liquid I added 1T fish sauce (no woost), 2Ttamari, 1/2c brown sugar, 1/2 can tomato paste, 1.5ish T maple syrup, a couple splashes of apple cider vinegar, salt, black pepper, 1/2 tsp ginger, and a few drops of hickory liquid smoke. In the future, when it's in my spice cabinet, I'll use hickory smoked salt instead.
The ribs and sauce turned out amazing!
Looks good i will try
BBQ pork nuggets look fantastic and I like the idea of using coke to kick up the flavor.
Actual cola with real sugar cane is even better. :)
@Jay We're in Canada where cane sugar is the main sugar with glucose used in Coke - there isn't any HFCS or high fructose corn syrup used here in Coke, or most pops for that matter.
@@GlenAndFriendsCooking Thanks for the reply. Mexican coke contains just sugar and no glucose. I am by no means an expert on the subject, but my Mexican in-laws (I am also in Canada) have always steered me to sodas that use only sugar cane as the sweetener. These aren't really hard to find and cost less than a dollar more than Coke, so I've always defaulted to the "experts" advising me. That said, I suspect most wouldn't notice if I used regular Canadian Coke in its place. But hey, I learned something today... thanks!
Sounded and looked great especially for someone who doesn't eat meat. I can almost smell it! Intoxicating! Thank you, Glen. - Marilyn
"A little too big for me."
Well done, Glen.
Love the shout out to Sheffield, your welcome anytime
I love that Costco Pork belly strips. I do a ton of things with them. My favorite use, is the extra fat for my pulled pork
The taste test at the end of your videos is for me, a highlight.
I think I will try this with sous vide for the first cook, then add liquid smoke to the glaze, and finish on a sheet pan in the oven. Great video!
I went to Uni in Sheffield and the Henderson factory is right next to the campus. Love it and love that it is getting global recognition. Just bought myself an offset smoker and will be trying out lots of your recipes. Thanks for all the great content.
correction..it WAS...they got a new place now just off sheff Parkway 😁 but the Uni is looking at taking over the old place
It moved and is now a stone’s throw from Costco Sheffield, from which pork belly such as in this recipe may be purchased…
Pork belly, absolutely no way of getting it wrong! I'm hungry now... :)
love that glen is always recommending the Hendos, there is nothing better on pie and peas
I'm not sure if I'm impressed by your instincts or mine, or both but when you were looking to add to the sauce, and headed to the panty, my first thought was 1/2 cup brown sugar should do it... and maybe a touch of Worchester... Lo and behold thats what you had 5 seconds later! I absolutely LOVE that you improvise cook, and create as you go in a lot of these videos... TO me thats what cooking should be, its what I was taught, and what I enjoy the most, blending and complimenting flavors on the fly.
I'm just sat here enjoying the video... Then out comes the Hendos.... Yes Lad!
I just made this. Great recipe. I did take the veggies and blended them in with the thickened sauce. It was a GREAT sauce.
I made something very similar a couple years ago for a summer party. They were a hit. Sweetened my bbq sauce with raspberry jam. Went nicely with the pork. Needless to say, there were no leftovers.
Did you try it with other fruit?
@@joantrotter3005 Not with the pork belly. It’s it’s too sinful and too good. 😂. I have used pineapple jam to glaze steaks and pork chops. Pretty good. Might work as well.
Just as calming as Jacques Pepin, techniques are way up there also
Well... I wasn't hungry before but I am now. Thanks Glen
I think this is the first burnt ends I have seen without a mountain of butter added. I want to try this at some point
Thanks for bringing this older video out for us to view. I've got to find some place to getmy jands on a pork belly.
This man has the heart of an American.
OOOOH MY LORD!!!!! YOU HAVE HENDOS!!! as a fella from Sheffield UK I REALLY appreciate you giving props to hendos.
had to pause and give you HUGE respect as a Sheffielder for using Henderson's!
that... looks incredibly good.
his kitchen looks extrem clean
I love the Fleur de Lis on the fridge as a bit of a nod to old "Le Gourmet TV" days!
Left a LIKE as soon as I saw that bottle of HENDO'S - Proud resident of SHEFFIELD
"Pop" grew up in NW Pennsylvania calling it that.
Using whatcha got. THAT is why I love this channel. So many other people waste food just to get a purity photo and that makes me sad. Keep on Trucking!
Looks great. I would trust Glen to create any recipe.
Beautiful hat. I love the old Canadian Ensign.
It's actually the Ontario flag.
Pork belly on a nice Kaiser Roll maybe some fresh crunchy coleslaw on it or on the side....
Yum! This will go great with some cabbage and some white rice! Fried rice too!!!
:)
Wait... Shouldn't you be using Pepsi? Ya know... Your new favorite cola... 🤣🤣
I guess Glenn relapsed. He obviously never made it, to KFC! 🤔🤔😆😆😆
I think it can improve a bit, but I gotta say this is the first video I’ve seen of yours and I really loved your demeanour and personality throughout.
Great stuff
I actually tried your jerky marinade but with coke, as it was what i had in, and marinated some minute steaks in it for a barbecue. Went down a storm!
Love the fleur-de -lys on the fridge Glen 👍 !
This looks amazing! Would it be too sacrilegious to use liquid smoke and an oven as I don't have a smoker?
Getting pretty close to half a million subscribers there bud!
Your kitchen setup and smoker are awesome!
If I could click like twice I would simply for the appearance of Henderson’s Relish! I would say it’s the thinking man’s Worcester Sauce but it isn’t “a Worcester sauce”- it’s a sauce that Worcester sauce dare not even dream of aspiring to. Very impressive of you to have some and a total surprise for this viewer!
Wait...bottled Worcestershire sauce? Did your gallon mason jar of the homemade finally run out?!
Exactly what I thought!
why does he pronounce it 'wuster', is that an american thing?
@@sebfletcher8094 Probably to avoid pronounciation discussion.
@@simptrix007 that’s fair
@@sebfletcher8094 That's how it's pronounced
I'm a big fan of coca cola, your BBQ recipe looks pretty good :)
I enjoyed that! You are the first presenter I have ever heard pronounce Worcestershire sauce correctly!!!
This looks amazing...Glen loves it...he showed us by his dance 😂
Hi Glen Hi friends!
Thank you great recipe and for saying pop instead of soda ~a Michigander
Looks really good Glen.
I think glen could be on tv doing a cooking show like good ole James barber. Just straight cooking, not much messing around with extras.
I've gotten obsessed with a mix of Habanero peppers with pineapple and/or mango. I think I would try that instead.
I would urge you to use Pineapple 🍍.
It’s gonna bring acidity, sweetness and if you use the actual fruit it will not break down as much as a mango.
In addition, Pineapple is a meat tenderizer as well. I’m a bit more partial to adding Pineapple Juice to the Merinade and reducing the amount of Coke.
One last tip. Ginger would be a great addition, if you go with Pineapple.
You also could use Chinese Five Spice! #Awesome!
One other idea. Either Orange Juice or a spoonful of Marmalade, would also work.
If you want to do the Mango Route. How about, a few spoons of Mango Chutney?
Let me know what you think!
Pork belly tacos with the leftovers are in order Glen!!
That looked amazing!
I like to use rub to build a bark for the contrasting texture you get with pork belly "burnt ends", but I think your marinade would add the layer of flavor I'm looking for, and definitely using the marinade to make a finishing sauce- but I think cooking the pork in a sticky sauce would make the texture too soft and gooey. Another great video!
Your neighbors must either love or hate you! FEED THEM so they will love you!
For some 4 decades ago, a friend's Mom made a sauce with Pepsi and tomato paste. Good enough to eat.
Looks delicious.
I am in England and saw the Henderson Sauce and was amazed at the taste of it as I am a Worcestershire sauce Man for all these Year's. So when I got it Wow.
So you should all try it out. I got mine from Amazon 1lr. Bottle. £9 ish.
as an Ohio Native, I approve of your use of the word POP.
It's not just Ohio who says pop, U.S. Midwest and Up say pop.
As a Kansas City native born and raised very proud to see you trying our beloved burnt ends. Kansas City is burnt ends not Memphis not Texas, Kansas City. Please try the same thing sometime with chuck roast
Big fan of how Glen has become an unofficial Hendo's ambassador!
oh man, i need those in my life! great job!
Really appreciate your editing skills Glen
HENDERSONS!!!!!!! I miss it.
Hendow's/Henderson's is a proper northern England treat and I being right nextdoor to Sheffield and thinking about it I might have to see if you can visit the Henderson's factory just for a thing to do lol
Looks delicious!!
Hi Glenn, just made a batch, they came out wonderful best pork I had in a while. Also the BBQ sauce is to die for delicious!
So good to see that you've finally discovered Hendo's, Glen! Have to say though, it's far less vinegary than Lee & Perrins so not sure about you comment about needing less vinegar with it. It is far superior to Worcestershire sauce though.
he says worchestershire sauce correctly
we love this man
now THAT looks sooooo incredibly tasty!
Not a clove guy but the recipe looks solid. It’s funny how coke/dr pepper have basically become a sauce/pork basic ingredient.
Keep it comming Glenn!
GReat video Glenen friends!
You fill up my senses...like a gallon of Hendo's!
Is that an Everly Pregnant Brothers riff?
@@TheErador It's a kop remix :-)
As a resident of the Kansas City area (where burnt ends were invented), this is the first time I've ever seen them done with pork, rather than brisket. It borders on sacrilege, but looks great!
But pork belly is to pork what brisket is to beef. It's the same cut.
Lamb belly is also worth trying, if you can find it.
i may have to try this , that looks delicious
This will go big with Koreans.
Have them with green onion salad, steamed rice and kimchi on the side.
And Soju. Lots of Soju.
So I am attempting this with beef back ribs! Slow cook then sear near the end on the bbq . Only added garlic and extra red wine vinegar to the sauce because I may or may not have added too much Pepsi to the marinade. Tasted the sauce , and so far amazing. I'll comment again with the results with the ribs.
Tip too keep the fizz in a coke bottle squeeze the bottle till the liquid reaches near the top and screw on the cap, this keep the air out and makes the bottle keep its fizz longer ☻
Actually it doesn't - the exact opposite is true.
Amazing video
OMG, that looks awesome.
Just curious why you didn't add more Coke to make the BBQ sauce? I was curious if there were any Cola flavors imparted at all (to the pork belly or the sauce)? I suspect not. So the only benefit the Coke provides is the Acid and Sugar?
The end result looks mighty tasty
I love your channel. It cracks me up how Jules is never really impressed after she tries the food. My tongue is hanging out watching you cook.
Looks amazing.
9:42 I love these moments when I whip up something phenomenal xD