Sweet Smokey Pork Belly Roast ... even better than char siu !!!!
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- Опубліковано 24 жов 2018
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(words that help you find this video) food network Sweet Smokey Pork Belly Roast - better than char siu!!!! - Навчання та стиль
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!
I will be trying this recipe tonight and as a fellow dutchy really like your presentation style big ups! Will come back for more!
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!
This isn’t cooking...this is pure art!!!
dude, this is next level cooking .... all .... attention to detail to put on a GRILL! You are a good cook, subscribed today.
Man that looked AMAZING!!! Great job.
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!
That had to have some amazing flavor. Love the sauce & brine ingredients. Would love to try it.
I love making pork belly! Another awesome video Roel!
Looks amazing. Great channel you’re running. Greetings from Denmark (where the weather is not that bbq friendly these days 😊)
Ik heb echt medelijden met jullie buren elke dag al deze geuren😍😍😍
Awesome video pitmasterX I will definitely be trying that recipe Love me some PORK
Nice..👍👍👍
Another award winner 👍
This man is a blessing
Wow, that deserves so much more than the one like I can give it!
Wow I have to try this recipe for sure 😋
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!
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
Thats beautiful great job
Love the content. What vac pack machine do you use please? Thanks
My mouth is watering!
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
That's look great, thanks for the tip !!
Just made it and it was pretty special, thanks
Amazing Job! Greetings From GREECE!!!
Great Stuff! Greetings from TH BBQ
So doing this! Inspired 🤘🏻
Looks good. I’m going to try it
Beautiful!
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 ?
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
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 😀
Hey man! So great!!!!
Awesome stuff
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
You have serious skills my brother!!! I don't eat pork but you sure as hell made me consider it... lol. #Salute
I'll try this at my mom's restaurant, sooo yummy.. 😚
ohhhhh mmmyyyy!!!! I have to try it, that looks awesome, greetings from El Salvador....
Looks awesome! I may have a party just to try this.:)
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 💪
Yummy absolutely delicious
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!
Need to save this video, gotta try this very soon.
Ziet er geweldig uit, kan ik het recept ook vinden op jouw website?
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 😉
Poooorrrk! Greetings from Philippines! 🇵🇭🇵🇭🇵🇭
Hey Mate, Where do you get your heat resistant gloves from? Please add them to your list of BBQ equipment used. Thanks
Hey mate, what vac bag machine is that?? I need one that can do marinade liquids like that!
I looooooooove it!
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
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)
“Its going to be just a little bit much better” :)
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
I can wait to make this
Lekker weer Roel, bedankt man ! :-)
Dank je
I will be trying this recipe
Trying something similar today. Added a little rub after the marinade.
Man I love the dutch!
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% :)
Awesome 👏
Regards from Mexico man.
I have to try this
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
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!
Soooo good
Lots of love from Nepal 🇳🇵🇳🇵🇳🇵🇳🇵👏brother
For how long did you grill it at the end?
The Kecap Manis makes it delicious and gives the sweetness.
what can we replace the apple syrup with , its not Available in Australia
Indonesian soy sauce :) thought you said ketchup mayonnaise, which is a quick way to do marierose sauce for prawns
where can i get that black syrup like thing
I'm watching this as I'm smoking my pork belly. Hope it turns out as good.
Hi there Pitmaster!
What is the weight of that pork belly? Is there a grilling/weight ratio?
About to do this
Hei Pitmaster. How important is core temperature when bbqing pork belly?
Kan je me vertellen wat voor merk Ketjab Manis je gebruikt hebt.
Lekker man! 🥵
Where do you get this main ingredient, the ketchup mayonaise?
seriously weird... 1999 techniques and spices to make braised pork belly yet funtasticly filmed and done. wow! such a cool lookin kitchen also.
Delicious, now to make bacon. I made some myself not long ago so amazing
S/o from indonesia for that kecap manis!
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
Whats the size of your kettle grill?
uuuiiihhh👍👍👍look's super yummy roel👉❤👈
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
A big thumbs up!!! Lol!
That looks great. How about doing something with pig jowls.
What is the 2nd stuff after the apple juice? Sry I didn't understand this spoken word.. thx
ik kan het recept niet vinden op de site...?
I am not familiar with ketchup mayonnaise is, I've never seen in the store. Is it something I can mix up myself?
Bro I so need that in my life it looks like it would be hard to share with anybody so I would probably just take it and run and not shareand it really does look like that would make a fantastic sandwich
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.
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!
The Fark am I gonna do with my "Charsiu Palace" restaurant now?
More smoky crispy fatty porky goodness, love it
Could I make this in a oven and is apple syrup the same as apple butter
Google appelstroop
ooooh die ga ik proberen!!
Thanks for the video! I see you packed the belly for an hour, raising core to 96 celcius. However, the online butcher which provided me the belly, advises 3 hours, raising core to 68. What would you say gives better results, and what is the difference to the end product? Cheers
A bit late maybe, but as a chef i can tell you 96 degrees for any kind of meat is highly unusual/practically impossible. I'm guessing he mixed up negenenzestig/ninetysix
@@knosje thanks. I know beef ribs for example get taken up to 90-93 degrees, si wasn’t sure.
Any links to the apple syrup... no idea what that is or where to find it..
Google appelstroop