Congrats! I just realized that you got twice the number of followers from 2 months ago! Why are these channels so underrated?! They need more attention!
Hoi Roel, I did a 2 kg pork belly today, exactly same, and its for sure a keeper. Overnight marinating is definitely good. It took me bit longer to reach the desired temp though (prob 5 hrs). I ended up cutting slices before the mopping stage, followed by a quick and hot pan searing and serve the sauce/glace on the side. I also used the leftover marinade to reduce...and added the meat drippings - Worked out well. Loved the ginger/garlic/sweet/tangy combo. We Had a scalloped potato with it, its a good combo. Keep up the good work, Eet smakelijk and keep that pit running!
Wat een heerlijk recept ik heb 2,8 kilo buikspek 2 dagen latten marineren in de koelkast wat is dat heerlijk en omdat ze hier niet zo van pittig houden heb ik de rode peper vervangen voor een beetje cayennepeper
Most Cooks when they take a bite of their own food I'll kind of like yeah that's good but you look like you truly enjoy that I effing love it can't wait to do a pork belly on my own thanks for the video
Ik dacht al aan je accent te horen dat je een Nederlander bent haha . Kicke hoor dat 1 van de grootste BBQ UA-camrs een landgenoot is ! Bij deze een abonnee erbij 💪
Ok ik ben lid geworden! Woensdag gaat mijn buikspek op de bbq met dit recept. Vraag me af of het spek helemaal zacht os of dat er een krokante korst op komt
This is interesting, that marinade clearly had a mix of netherland and S. E. Asia (specifically Indonesia - Malaysia) flair to it. Someday i will try it (albeit in smaller portion)
Hey. Like , what u r doing. Inspiring me . I’m developing Texas bbq in Latvia . Have a question, what can of vacuum sealer u use ? Are u satisfied with that ?
Ziet er waanzinnig goed en lekker uit! Wil het binnenkort gaan maken, enige indicatie hoe lang je de buikspek grillt na het uitpakken? En op welke tempratuur? Hoor het graag 😀
@@thijsvisser i wonder if boiling the marinade can destroy germs. If you add sugar the boiling temperature is higher than water so you don't need too much time to "sterilize"/pasteurize (around 20 to 30 minutes since it's boiling) . I know it's juste theory and it's not safe to do this especially if ill/fragile people eat this sauce.
I feel like I’ve really tried hard to find out what in the world you are saying “catchupmayonaise “ sauce??? I don’t see it in the description and I’ve tried to google it. I dunno - do I need to join something to have it decoded? By the way it looks amazing and you are one of the best UA-cam channels available!
I get so hungry, like Holmer "Smoked meats" or "Glazed doughnuts" PitX , your eyeballs may pop out one barbeQ day, the more you cook, the better you Be!
Would be great if you could tell us how to get the katsup and the other ingredients. Maybe you could set up a Amazon store and sell those ingredients to your audience bro
I use this video along with my recommendation to friends and acquaintances with the words " I reccomend you subscribe to pitmaster X". Komando Cork City, Ireland.
Man i wish id be able to take this recipe and just do it... Sadly my girl is allergic to apples. Any tips how to make something as good as this but without apple or anything that can come out of apple?
dude, this is next level cooking .... all .... attention to detail to put on a GRILL! You are a good cook, subscribed today.
I will be trying this recipe tonight and as a fellow dutchy really like your presentation style big ups! Will come back for more!
This isn’t cooking...this is pure art!!!
Congrats! I just realized that you got twice the number of followers from 2 months ago! Why are these channels so underrated?! They need more attention!
Hoi Roel, I did a 2 kg pork belly today, exactly same, and its for sure a keeper.
Overnight marinating is definitely good. It took me bit longer to reach the desired temp though (prob 5 hrs). I ended up cutting slices before the mopping stage, followed by a quick and hot pan searing and serve the sauce/glace on the side. I also used the leftover marinade to reduce...and added the meat drippings - Worked out well. Loved the ginger/garlic/sweet/tangy combo. We Had a scalloped potato with it, its a good combo. Keep up the good work, Eet smakelijk and keep that pit running!
Why don’t you have over 1mil subscribers???!! Such an awesome bbq channel! Keep up the great work!
I love making pork belly! Another awesome video Roel!
Man that looked AMAZING!!! Great job.
I'll have to give these a try. I did the traditional pork belly burnt ends on my channel a couple of weeks back but these look next level! Nice work!
As a challenge and experiment I was looking for a special bbq dish for a special wine. I’m going to try this with a Premier Crus Classé Sauternes!
Ik heb echt medelijden met jullie buren elke dag al deze geuren😍😍😍
Another award winner 👍
Couldn't see a link for it but very interested in the silicone mop brush... Great vid. 👍
ant f the silicone mop is a Napoleon one, look in the Napoleon section in a bbq shop
Shouldn't have clicked on this video at midnight lol So hungry now!
Martian 14 you are not alone... Insomnia+ this video = incredible hunger/ i feel like i could eat the table
Wat een heerlijk recept ik heb 2,8 kilo buikspek 2 dagen latten marineren in de koelkast wat is dat heerlijk en omdat ze hier niet zo van pittig houden heb ik de rode peper vervangen voor een beetje cayennepeper
That had to have some amazing flavor. Love the sauce & brine ingredients. Would love to try it.
Most Cooks when they take a bite of their own food I'll kind of like yeah that's good but you look like you truly enjoy that I effing love it can't wait to do a pork belly on my own thanks for the video
Ik dacht al aan je accent te horen dat je een Nederlander bent haha . Kicke hoor dat 1 van de grootste BBQ UA-camrs een landgenoot is ! Bij deze een abonnee erbij 💪
Amazing Job! Greetings From GREECE!!!
Ok ik ben lid geworden! Woensdag gaat mijn buikspek op de bbq met dit recept. Vraag me af of het spek helemaal zacht os of dat er een krokante korst op komt
Wow I have to try this recipe for sure 😋
YOU'RE KILLING ME!!! That looks SO delicious. I live in an apartment. I can't do that. I should never have watched this video. lol.
You sound like you've spent some time in the Southern US. Yes.... No?
I can sense your distress lol
Trying something similar today. Added a little rub after the marinade.
I will be trying this recipe
Looks amazing. Great channel you’re running. Greetings from Denmark (where the weather is not that bbq friendly these days 😊)
The Kecap Manis makes it delicious and gives the sweetness.
Should’ve thrown the drippings from the foil into the glaze
As Chef John says, if you discard accumulated juices we can't be friends.
100% :)
This is interesting, that marinade clearly had a mix of netherland and S. E. Asia (specifically Indonesia - Malaysia) flair to it. Someday i will try it (albeit in smaller portion)
Love the content. What vac pack machine do you use please? Thanks
Hey. Like , what u r doing. Inspiring me . I’m developing Texas bbq in Latvia . Have a question, what can of vacuum sealer u use ? Are u satisfied with that ?
Ziet er waanzinnig goed en lekker uit! Wil het binnenkort gaan maken, enige indicatie hoe lang je de buikspek grillt na het uitpakken? En op welke tempratuur? Hoor het graag 😀
When you said ketup manis
I thought you said ketchup mayonnaise
So it was kicap manis lol. I was wondering what the heck is ketchup mayonnaise and why was it all black?
He should just simply say "sweet soy sauce" lol
I thought the same thing. Now I know.
And knowing is half the battle.
So it's not ketchup? Is it dark soy sauce?
I always thought he was saying ketchup mayonnaise
My mouth is watering!
Awesome video pitmasterX I will definitely be trying that recipe Love me some PORK
Nice..👍👍👍
Hi I love your videos it's so mouthwatering, it makes me so hungry.
I'm curious, why don't you re-use the marinade to make the glaze ?
Because the raw pork was in the marinade potentially transferring germs
@@thijsvisser i wonder if boiling the marinade can destroy germs. If you add sugar the boiling temperature is higher than water so you don't need too much time to "sterilize"/pasteurize (around 20 to 30 minutes since it's boiling) . I know it's juste theory and it's not safe to do this especially if ill/fragile people eat this sauce.
@@francoischevre7117 that should work indeed!
seriously weird... 1999 techniques and spices to make braised pork belly yet funtasticly filmed and done. wow! such a cool lookin kitchen also.
Awesome recipe. Can you share the name of that apple sirup you're using? Can't find something similar to that in Germany
A bit late, but it's a Dutch product. It's called Rinse Appelstroop 😉
Where do you get this main ingredient, the ketchup mayonaise?
ohhhhh mmmyyyy!!!! I have to try it, that looks awesome, greetings from El Salvador....
This man is a blessing
what can we replace the apple syrup with , its not Available in Australia
“Its going to be just a little bit much better” :)
I feel like I’ve really tried hard to find out what in the world you are saying “catchupmayonaise “ sauce???
I don’t see it in the description and I’ve tried to google it. I dunno - do I need to join something to have it decoded?
By the way it looks amazing and you are one of the best UA-cam channels available!
Kecap Manis, it's indonesian sweet soy sauce. Every Dutch person has a bottle of it in their pantry/fridge
Doesn't the roasting part make the marinade burn (burnt sugar?) looks like it did burn
Kan je me vertellen wat voor merk Ketjab Manis je gebruikt hebt.
I am not familiar with ketchup mayonnaise is, I've never seen in the store. Is it something I can mix up myself?
I get so hungry, like Holmer "Smoked meats" or "Glazed doughnuts"
PitX , your eyeballs may pop out one barbeQ day,
the more you cook, the better you Be!
Whats the size of your kettle grill?
What is the 2nd stuff after the apple juice? Sry I didn't understand this spoken word.. thx
I'm watching this as I'm smoking my pork belly. Hope it turns out as good.
Would be great if you could tell us how to get the katsup and the other ingredients. Maybe you could set up a Amazon store and sell those ingredients to your audience bro
where can i get that black syrup like thing
Wow, that deserves so much more than the one like I can give it!
Ziet er geweldig uit, kan ik het recept ook vinden op jouw website?
Need to save this video, gotta try this very soon.
Just made it and it was pretty special, thanks
Hey Mate, Where do you get your heat resistant gloves from? Please add them to your list of BBQ equipment used. Thanks
Regards from Mexico man.
I use this video along with my recommendation to friends and acquaintances with the words " I reccomend you subscribe to pitmaster X". Komando Cork City, Ireland.
ik kan het recept niet vinden op de site...?
It almost sounded like you said a sweet ketchup mayonnaise as the second ingredient to the marinade. What exactly is that?
Ketjap manis = sweet soy sauce
Nice. We dont have any apple syrup here in nz. Nor do we have ketchup mayonnaise
Ben M try a European deli for apple syrup (often called apple stroop) the other ingredient is ketjup mania (sweet soy)
Sorry Manis not mania. Stupid spell check
@@huskypilot6305 thanks
What is mayo ketchup?
Indonesian soy sauce :) thought you said ketchup mayonnaise, which is a quick way to do marierose sauce for prawns
waarom snij het het vlees en niet alleen de vet kant tot het vlees ?
Thats beautiful great job
I'm just going to ask: What is ketchup mayonnaise? I'm American; is this a European thing or is it all over?
it's ketjap manis and its from indonesia, very populair in dutch culture. no ketchup and no mayonaise
@@morrisonhulshof3224 Awesome! Thank you for answering. I had no idea what it was. What is it made of if you know?
well basicly it's a sort of soy sauce only it's much sweeter. almost like a syrop
@@morrisonhulshof3224 Awesome man! Thanks for the info!!
Thanks I'm glad I didnt have to scroll too far to find out what ketchup mayonnaise was lol
Poooorrrk! Greetings from Philippines! 🇵🇭🇵🇭🇵🇭
Who took my chopsticks? I am ready for Pitmaster X’s jumbo char-siu (fork-roast) 叉燒.
For how long did you grill it at the end?
Looks awesome! I may have a party just to try this.:)
I always marinade pork for at least 2 days every time. 4 at the max. Can’t go wrong, takes it to the next level it’s mad
I'll try this at my mom's restaurant, sooo yummy.. 😚
Hey mate, what vac bag machine is that?? I need one that can do marinade liquids like that!
Could I make this in a oven and is apple syrup the same as apple butter
Google appelstroop
Amazing recipe man but where do you get your ketchup mayonnaise sauce? I can’t find it in the United States market
Nicholas Trowell haha its “Kecap Manis” (Indonesian for sweet soy sauce) u can easily get it in asian supermarkets
Reyhan Mamara thanks that makes sense lol
Hahaha, so funny, and here I was just getting ready to go on Amazon for ketchup mayonnaise!
Ketchup mayonnaise? Is that what he said that was? Is like to look for it in store but not sure what I'm looking for.
Kecap Manis... Indonesian sweet soy sauce.
How did you get the skin to be crispy with the glaze? Couldnt make it crispy, all soft
need to score your skin in 2 different directions, and grill it on the skin side down for a little while
What is ketchup mayones ?
that one looks great! Is that apple syrup something like a marmelade?
It’s more like really concentrated Apple syrup. It has a vegemite texture but is sweet.
I have to try this
What kind of ketchup mayonnaise was he using?
What is ketchup mayonnaise?
Looks good. I’m going to try it
Any links to the apple syrup... no idea what that is or where to find it..
Google appelstroop
Hi there Pitmaster!
What is the weight of that pork belly? Is there a grilling/weight ratio?
That looks great. How about doing something with pig jowls.
Man i wish id be able to take this recipe and just do it...
Sadly my girl is allergic to apples. Any tips how to make something as good as this but without apple or anything that can come out of apple?
Pineapple is similar if that works
Hei Pitmaster. How important is core temperature when bbqing pork belly?
Would the skin not be chewy and rubbery?
What is the ketchup he is using?
can you share the recipe?
Great Stuff! Greetings from TH BBQ
You have serious skills my brother!!! I don't eat pork but you sure as hell made me consider it... lol. #Salute
Awesome stuff
So doing this! Inspired 🤘🏻
Great video, but where can I get your brand of ketchup mayonnaise, and apple syrup?
Clayton Sumpter try a European deli for apple syrup (apple stroop). Go just about any supermarket for ketjap manis. Sometimes ketjup manis
@@huskypilot6305 Thank you for your advice. I just found a recipe for the Apple stroop and can buy the "sweet soy" at my local Asian market.
That's look great, thanks for the tip !!
Lots of love from Nepal 🇳🇵🇳🇵🇳🇵🇳🇵👏brother
Can I cook this with oven or microwave ?
Nah, you need a smoker.