Super Crispy Pork Belly in the Kamado Joe by David Ong
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- čas přidán 9. 11. 2021
- The secret to making the perfect pork belly with super crispy and crunchy crackling at home in your Kamado Joe, Big Green Egg or Akorn.
I'm sharing all my tips, tricks and recipe, so your neighbours will be able to hear that crunch from next door. :P
Step by step instructions on how to impress your family and friends with crispy and juicy roast pork in the Kamado Joe.
***The most important thing is to get the skin dry and to ensure that, you have to give the pork enough time to do so.
I make sure the skin is hard and that the colour goes from a white colour to a pink colour. When the skin is hard, the rest of the pork will be rigid because of the skin hardening up.
This can take more than overnight to get it just right, especially if the pork has been vacuum sealed, it may take 2 or more days, so plan a head and be patient. :)***
Please let me know how you go and don't forget to take lots of pics because it'll make it easier to help you nail it, as a picture tells a story of a thousand words.
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Your a legend!! One question tho, as kamado hard to reduce temp quickly, what temp you have the Joe at after you did the skin crackling stage at 500f? Do you drop temp from 500f down to 350-400f for meat side or keep around 500f? Cheers mate
You're welcome mate. Good question but there's a lot of variables. Ideally, around 350F / 180C but you can go lower to around 325F / 160C but just watch, especially with the kamado, as it gets more humid the lower you go, so I try stay over 350F / 180C.
There's a few things you can do to get the temp down. One is choke the fire and let the pork just rest during that period or just send it and hope for the best, which is often what I do.
You can also place something heavy in there like a cast iron pan or a brick or whatever but again, I'm more of a roll with the punches sort of person, so just run with it. Just don't put water or it can undo your hard work.
There'll be a slight variance with the deflector not in place in front of the thermometer but if you cross reference that with internal temp or time, you'll be sweet.
Let me know how you go and please take lots of pics at each stage. Like when you've dried the skin, when it's in the BBQ and also of the results because I can generally tell from pics what went right or wrong.
All the best!
Bloody legend Mr Ong
@@arjoarjo6841 I
I have a different brand kamado. I don't have the half deflector plates. I have a large deflector plate with some mass. I don't know what kind of material it's made of. Clay or something earthen. For this recipe, I'll use my roasting rack that I use for ribs, etc. It'll give me the angle of the rack Ong is using to monitor the crackle (tiny bubbles) over direct heat. I can slip a shallow drip tray under it to prevent the fat from hitting the coals. When moving to indirect heat, I'll adjust the vents, pop the deflector in and the temp comes down considerably.
The same idea as Ong stated by putting in a brick or something else with thermal mass. I've never had an issue with the risk of cracking my deflector plate from ambient outdoor temp to high temp in the kamado. If I'm bbq'in in subzero weather (I live in Canada) I'll keep the deflector plate indoors before adding it to the hot kamado. There's a good risk it will crack from that type of temp difference.
@@rsantos627 is that a komodo kamado by any chance and how did the cook go
Works perfectly. Thanks David!
That's awesome to hear!
Thanks for watching and if there's anything else we can do, please let me know. Don't forget to take lots of pics of the raw meat, on the smoker and of the results, as it'll make it easier to help you tweak things to perfection! :)
Thanks so much for putting this together!!
You're welcome mate! Please let me know how you go. I'll make sure you nail it too.
This is an amazing video. Great tips.
Cheers! Please let me know how you go, as I'm always happy to help. Thanks for watching and have a Happy New Year!
Awesome Stuff Ongie. Thanks for this one..
Cheers mate! You’re welcome! Let me know how you go.
Thanks dude great vid.
Excellent tutorial. Thank-you. I'm having a go this afternoon. 🤞for a good crackle.
Thank you very much! How did you go?
You are a genious. Perfect pork belly on the BigJoe! Cheers!
Thank you for your kind words! I don't know about genius but the method gets super consistent results. Thanks for watching! 😊
So I googled 'flesh light'.... Def helped to get the meat rigid.
Haha! Yeah I thought I'd sneak that in for a laugh! :P Thanks for watching! Please let us know if there's anything we can do to help. 😊
@@pitmasteruniversityThanks! I cooked my first pork belly in the Komado yesterday. Followed your method 100% & was very happy with the result! Much appreciated
@@brentongarsden4949 that’s awesome to hear mate! So glad it worked for you too.
Thanks heaps David, i've tried several recipes in the Big Joe. with mixed success. I'm looking forward to trying this one soon.
You're welcome mate! How did you go? Cheers for watching and please take lots of pics before, during and after of the results, as I'll be able to work out what went right and/or wrong.
Cheery Ongy, epic video that revealed a few subtle things I was doing wrong
Cheers mate! Good to hear! Leat me know how you go. 😀
Very tasty
I cook on low heat in tandoor
Yum! Yeah with more direct heat, you can run at lower temperatures.
I feel the way you do right now. It is winter here,but will definitely try it in the spring. Boston
Hi from Australia! It's just starting to get cool here but we don't get that cool in these parts.
Cheers for watching and please let me know how you go. :)
this video made me hungry 😋
Haha! Sorryyy! Thanks for watching! Please let me know how you go.
Really good video. I'll tend to blanch the meat skin side down in hot boiling water, then I'll rub it dry with paper towel and then rub baking powder before throwing it in the fridge. Before cooking, I'll brush a little vinegar and cover with salt before cooking. The baking powder helps create air pockets and the vinegar helps with blistering of the skin.
Sounds yum! I used to do a lot of that but found after removing those steps that the results were the same or better for my liking but with less effort, so haven't used them since. Thank you and thanks for watching! :)
Great guide mate, easy to follow and works very well
Cheers for your feedback and thanks for watching! Much appreciated. :)
“Have to Change my Undies after this!😂😂😂
Haha! Sorryyy for the mental image! :P Cheers for watching! :)
Beautiful cracklin ! Awesome video of the.crackle process. Well done.
Thank you sir! Please let us know if there's anything we can do to help! Cheers for watching! :)
@@pitmasteruniversity well an invitation would be nice. But seriously if I could achieve crunchy cracklin like that consistently would be so awesome and I would be so popular.
@@timothymitchell8310 haha! What state are you in? Once I took out the fluff with preparation, like boiling water, salting overnight, salt crusts, I've had the most consistent crackle since. The secret is getting the skin super dry like in the video and avoiding vac sealed meat or meat that's been sitting in plastic.
@@pitmasteruniversity from Arkansas but living in Japan Tokyo area Ome city . Neighbors?
Yesterday I took a rather thick piece of porkbelly out the freezer. Defrosted it about 50% ou in the sun (couldn't wait longer it was getting late). Put it in a casserole(lid on) with a bit of water and patatoes. When the potatoes were cooked I took the pork out of the casserole and braai'd (bbq'd) it on the grid. Was nice and crunchy and the meat was moist and soft.
All done in my Kamado
Sounds yum!
I love your camera
Cheers mate and thanks for watching! Please let us know if there's anything we can do to help. :)
Hi Dave, I've watched your video twice, am ready to try my first Pork belly in the KJ. Wish me luck...
Hiya SJ! All the best mate! I hope you started drying the skin yesterday and avoided vac sealed pork, as that will impact your results more than lots of other variables. Don't forget to take lots of pics, as it'll be easy to work out what went right and wrong from pics. Here's another link to a short video with some tips that may help. vt.tiktok.com/ZSRyB8Hku/
Another great tutorial mate, will be giving this one a go in the near future. That camera view of the pork skin bubbling away had me thinking you need to make an ASMR video of cooking pork belly with some soothing music behind it :)
Thanks a million Keira! I've got another couple of vids to do, so will see if I can incorporate that. Thanks for watching and thanks for your support. 😀
Agree. Thats be a very cathartic video to watch. I have cptsd which makes it hard to find relaxing vids. But now cooking vids are both relaxing and help me to plan upcoming meals.
Thank you Mr Ong. Love your tutorials
@@aussieveteransoutdoors thanks for watching and thanks for the kind words legend. It really means a lot and we love sharing, especially with people like yourself.
Did you shut your bottom vent to cool it down. What temp did you go to. Thanks dude.
New sub here. Awesome vid 👌
Thank you very much and thanks for watching! Please let me know if there's anything we can do to help. :)
Salt is btw a great way to get crispy skin👌 Works every time☝️
Nah, salt is not required. Only dry skin and high heat.
Hi David cracking video! couldn't find anywhere the total cook time and I am worried the family might be waiting hours for dinner so I want to plan.. thanks in advance Jon
Cheers Jon! There’s no definitive answer because there’s so many variables, of which what you do is the biggest and hard to predict, so planning should always factor in the family maybe eating earlier or later depending if things all go to plan or you have trouble with your fire, etc.
My usual timings are 1.5-2 hours for the cook plus time to get the fire to temperature plus rest, so work your way backwards from when you intend to eat.
Cheers for watching and don’t forget to take lots of pics, like of the raw meat, so I can see how dry the skin is, of it in the cooker and of the results and it’ll make it much easier to assist in tweaking things until perfect.
Keep up the good work Ongy! when you use the jaccard, how deep do you go? Just the skin? Down to fat? All the way through the meat? Ta!
Hey mate. Good question. I find that jaccard / meat tenderiser I've got gets it to the "Goldilocks zone" which is just piercing the skin and not deep at all. It's why I prefer my cheapy to an expensive jaccard because you can go too deep. You literally just want to go in a very short distance to go from the skin to meat and not much more. Thanks for watching and let me know how you go!
David one question when you dry the rind out is it done in fridge or outside of fridge ? by the way it looks yummy as
Cheers mate! I always do that in the fridge. Depending upon where the pork is from and how it’s packaged when you get it, the drying process can take overnight to 3 days to get just right, so I always recommend taking my our time for the next level results. Thanks for watching and let me know how you go. Don’t forget to take lots of pics, as it’ll make it easier to help you tweak things to perfection.
This was awesome!! Ive got an akorn grill , for me to do it would I need to have it direct heat like you have done then put the deflector plate down when crackles done?
Yep. Direct heat to start but just watch putting in a deflector that’s cold into a hot Akorn. If you can, set up the charcoal on half of the Akron by using some brick pavers or similar to hold the charcoal up.
I’d also elevate the meat off the grill with the Akorn because the cast iron can burn it.
Thanks for watching and please let me know how you go. :)
@@pitmasteruniversity oh ok luckily then took long enough to get here I dont wanna break it lol how many pavers? Oh yeah I'd be putting on a wire rack like you did for sure dont want it to burn lol
@@UnitBeerMonsta hey mate. Sorry I missed your reply. How did you go?
@@pitmasteruniversity hey mate! Havent got there yet due to moving ! As you can see on fb with my post (printworx) of "cook with a view" lol have ordered a rack though and thought to maybe use those charcoal dividers on the akorn jnr so can do similar to youres (sorry for novel haha)
Made this today, mostly very good but had a couple of issues. The meat itself came out a bit tough, though when I probed it was around 210 in places so I didn’t want to go much longer. I did have it in the fridge for about 3 days even though it was from the butcher (just bought it too early) so not sure if it just dried out?
The crackle looked amazing on top, but it’s almost like the surface bubbled up but the underneath still stayed a bit tough. Might just have needed longer, but it looked great and I didn’t want to burn it
Sorry to hear mate!
Tough is almost always undercooked with belly but if it was just the edge, you can buy the pork belly bone in and trim after the drying process and before the cook.
I’d suggest in most circumstances you ignore the final temperature and focus on tenderness as the final test for doneness because it’s not uncommon to have higher temperatures for doneness when cooking at higher temperatures.
I’d also suggest the only other reason it might be tough is that you got a bit of pork belly with a lot of that flap that I trim off in the video because it isn’t as easy to get as melt in the mouth as the rest of the belly.
Did you take pics of the raw meat and results? If so, flick us a message to the Pitmaster University Facebook page.
@@pitmasteruniversity good tips, thanks, I’ll definitely try it again. I’m not on Facebook anymore but if you ever open a discord server I’ll get on that 👍
@@simonk833 no Discord at this stage, sorry but we’ve got Instagram too or email.
This looks amazing. Thank you. I struggle to keep my pork belly skin crispy when I rest it. How should I test it to keep the skin crispy? Thanks in advance. Andy
Thank you! Much appreciated! How are you currently resting it? Cheers for watching! :)
😀. I use butchers paper to make a tent and I put that in a warm part of my kitchen. I’m in Scotland do ambient temperature is about 20C in the kitchen. Regards Andy
@@andrewdoig7558 ahh! Paper or anything over the skin will compromise the crackle, so if I must, I will make a foil boat and leave the top skin uncovered. You could also rest it less without wrapping because the most important part is getting the internal temp down before slicing, not the actual time rested.
@@pitmasteruniversity David - thank you. I’ll try the boat method when I cook your recipe for pork belly on my Kamado Joe this Sunday. I’ll let you know how I fare! Andy
Hi mate, thanks for the great video. I’ve watched your earlier video on Siu yok and this one and must say both are brilliant. So I’ve just bought a 4.8 kg pork rib rack and am planning to get it crackling in an old Weber kettle. Would this work and do you recommend any adjustment ? Really looking forward to cooking this pork rib rack - the biggest piece I’ve purchased so far 😃
Cheers mate! Much appreciated. Yep, the only thing with pork rack, if it has the loin is, don’t take it much past 145F internal or it can dry out and toughen up. Merry Christmas mate!
@@pitmasteruniversity
Thanks mate..yes, there are loins on the rack and with loins (not as fatty as belly) on rack, 145 oF about 63 oC to avoid drying up makes sense. With this being far lower than your recommended internal T of around 92 oC for belly, is it correct to not expect tenderness on the rib rack when it’s done (?).
I plan to go 250 C on the Webber to start the crackling (after 10m on the meat side first), then drop to around 160-180 oC for the remaining time (30-60mins). Will measure meat temperature during this time and stop at say 65 oC. Would keeping the Webber temp during this phase on the lower end of 160 oC to prolong the cook & reduce heat help ?
Plan to dry the skin longer to be on the safe side to reduce time for cracking to develop to drop temperature sooner - to reduce dryness of the loins. I felt I may have chosen the wrong cut for this…rib rack sounds more challenging..
Merry Christmas to you too mate
@@timg9647 yeah being the loin, you want to steer clear of going past 145F, as it will likely continue cooking anyway and as you go 155F and over, it'll start to dry out and toughen up.
Do not use the same method as pork belly or you will dry it out. You may find it's done not long after the crackle setting but once the crackle is set, you can bring it down to 160C but do not lower temps until the crackle is completely set.
Also, whatever you do, do not cover the crackle when you let it rest.
@@pitmasteruniversity
Got it…just prep the rack which is now sitting in the fridge for drying. Didn’t have a jaccard so I’ve used the long sharp tip of a knife to do the job (tip going about 5- 10 mm into the skin) - hope this will be fine. Will let skin dry for 2 days at least, then it’s on the Webber.
To reduce/eliminate dryness of the loin, I might cover the loin only (leaving skin exposed) with aluminium foil when cooking at 160oC for the crackle to set. Give me a shout if this is a ‘no no’. Cheers
@@timg9647 Sounds a bit deep to me but it should be alright mate.
You could certainly do that but I'm not sure if you'll have much time between wrapping and it being cooked depending on the internal temp when you've set the crackle. Also, be wary that if the meat is wrapped, it will more likely keep on cooking and you may potentially overcook it at that point too.
Hey David giving it a go today. Is there a reason you dont use a full heat diffuser rather than a half one if you are just looking for indirect heat?
Good question! I am actually looking for direct heat, as the heat coming up from the fire is awesome for setting the crackle.
Cheers for watching and please let us know how you go.
Don’t forget to take lots of pics, like of the raw meat, so I can see how dry the skin is, of it in the cooker and of the results and it’ll make it much easier to assist in tweaking things until perfect.
Where can I find that tiny grate that you use to keep the pork belly on an angle?
Good question. I got that out of an air fryer but you can use a small cake rack or a few different things like the rib rack used in this video, which is available from IKEA. The cake rack style is a bit better for the kamado method though. czcams.com/video/ebugeH5SXas/video.html Thanks for watching and let me know how you go! 😊
Do you have a link or a name for that tenderiser you used?
Sure! Oops! I forgot to put that in the description. What part of the world are you in and I'll find one close to you.
Hi mate. This is brilliant. I’ve recently brought a large Weber Smokey mountain and added an aftermarket attachment to raise the cooking chamber by 10 inches. I’ve been planning to hang my prepared pork belly like they do in Chinese restaurants. I was planning to place a thick cast iron pan over the coal basket to act as a heat deflector & grease pan. Do you think it’ll work? I may not be able to take a peek during the initial 10-15 minutes high heat stage. The idea is to crackle the skin at high heat and then lower the heat and cook the belly until it is tender like you’ve done. I have cooked crispy belly of pork in my conventional oven in the past with reasonable results. I’ve tended to prick the skin and poured boiling salty water over it before placing it in front of a fan. The main issue was having to lay the belly flat on a tray as melting fat would form little pools on the belly. The oven was not high enough to hang the belly. So I’m hoping the smoker could help with all that. I would be grateful if you could share your thoughts on this when you get the chance. Thanks
Hi mate. Sorry for the late reply. I'm just catching up with everything from the festive season. You can definitely do it in a WSM. I've done pork belly before in a bullet and ran without the deflector to start for the first 20-30 minutes to "set" the crackle. You just have to watch for fat fires but usually the height of the WSM will mean that won't happen but keep a close eye for the first half hour and don't walk away and check every 5 minutes. Then once the crackle is set put in the deflector and do the slow portion of the cook. Just watch with the addition of smoke, as it can impact the crackle, so I'd avoid running smoke for the first go. Try put your belly on an angle like in the video and that will help with pooling. I will sometimes do a portion of the cook to start with the meat side down in a tray, so that it stops the meat from curling. All the best! Let me know how you go and take lots of pics because it'll make it easier to help you tweak things to perfection.
Thank you very much for taking the time to reply and to engage with my question. This is incredibly helpful especially the point about the smoke and it’s affects on the formation of cracking. This is proper high level stuff. I hope you’ll have great new year. Cheers
@tolgarupture thanks so much! We love what we do and love sharing with people like yourself. If there's anything we can do to help, please let us know. Also, if you take lots of pics it'll make it easier for us to help you fine tune and extract every last bit out of your bit of pork. Thanks again for watching! 😊
So how do you rest it avoiding moisture build-up? Not covered, I assume. In an oven at 60°C or something?
Good question. I don't personally ever rest with heat, I just rest uncovered until ready to slice, which is usually 15 plus minutes.
Cheers for watching and let me know how you go. 😊
What salt shaker do you use? And what are your reviews of it?
It's just a salt grinder from Aldi. We're a big fan but dropped it and broke it and haven't been able to find another as good since.
Cheers for watching and let me know how you go. 😊
@@pitmasteruniversity So the one you used in the video the electric one is a random one from Aldi??
Hi do you keep it in the fridge unwrapped?
You can but I put it in an aluminium or foil tray covered. Cheers for watching!
Hi David. What’s the thing you are using to support the pork belly?
Hi James. I will use a variety of things from a rib rack to pot holders but in this instance, it's a cake rack. Cheers for watching and please let me know how you go. :)
@@pitmasteruniversity I screwed it up a little. I have a Kamado and left it too long skin side down. Burnt a bit so carried it on cooking but looked nothing like yours. I’ll keep trying.
@@jamessaxton4489 oh noes! Yeah you have to watch it like a hawk for the first bit.
Gonna give this ago but with a roast!
Awesome mate!
All the best and don't forget to take lots of pics of the raw meat, on the smoker and of the results, as it'll make it easier to help you tweak things to perfection! Cheers for watching. :)
@@pitmasteruniversity thanks for the tip mate!
😇.. .
Thanks for watching! Please let me know how you go! 😊
Thanks for the video. I got a piece of pork belly to make burnt ends of the meat. I cut off the skin to cook that separately. Can this be done using your method? If yes - any adjustments?
Greetings from Denmark
/Stephen Odgaard
Hiya Stephen. You could do that but I’d cut the skin in strips because they’ll naturally curl and it’s make it harder to get evenly crispy, as one piece.
I’d be more inclined to do crispy pork burnt ends like the other recipe on my channel, where the skin and burnt ends are all in one, with the sauce.
Have you tried it without that angled prop in the tray and just lying it flat skin side up, then down for crackle? I can't see why it would be needed given the fat wont pool on it if its flat skin side down anywho?
Good question. Do you mean over the fire, skin side down? If so, there’s usually a higher chance of burning the crackle or a fat fire doing it that way, which can be scraped off but any black or brown bits left, will give a bitter taste. The angled pork is the best method I’ve tried at this stage but always open to new methods. Let me know how you go though. Thanks for watching! :)
@@pitmasteruniversity will have to give it a shot! Thanks Dave
Do you think there would be any benefit to rub the skin with salt after you poke holes in it? Then let it dry for a couple days?
Good question but no, zero benefit and often can detract from the final results.
That used to be my method but ever since removing the salt step in the drying process, I’ve had the next level results, consistently, every time.
The salt changes the structure of the skin and so much so, I can usually tell from pictures if someone has used salt.
My recommendation is to always avoid vac sealed pork, for the next level results.
So many have removed the salt step in the drying process for good now.
The other issue I come across is people poking holes too deep, which along with the salt idea, is based upon understandings which are false.
Thanks for watching! And let us know how you go. :)
what kind of charcoal do you use dude?
Usually Chargriller lump but I like Mallee, Cleanheat and Gidgee but you will find variations in quality from time to time with most charcoal brands.
Thanks for watching and let me know how you go!
Don’t forget to take lots of pics, like of the raw meat, of it on the smoker and of the results and it’ll make it much easier to assist in tweaking things until perfect.
I am loving the simplicity. I have tried and failed pork belly crackling on the KJ so many times. Had fat fires, used blow torches, tried finishing it in my ooni... but now with this info I am going to WIN. Thank you David. I also think technical terms like bees dick and having to change your undies are important adjectives. Nice.
Haha! Thanks for watching. How did you go? Please let us know, as I'm always happy to help, so you can nail it too. :)
I didn’t catch the total cooking time. Seemed like only about an hour total, which I think can’t be correct - could you please specify?
Good question but there's no exact answer, as I'd say you always need to refer to the tenderness, as well as temperature in reference to the cut you have and all the other variables, so rather than give an exact time, I usually start checking after half an hour and look for the tenderness detailed in the video.
Things like weight aren't ever something I factor either and I find my sweet spot is generally around an hour give or take 15 minutes, regardless of weight. Thickness is usually a better predictor of time for something to cook, as you could have something weigh 4 kilos that's thin or 4 kilos and thick and the thick one will invariably take longer to cook than the thin one of the same size.
Cheers for watching and let me know how you go. 😊
What salt grinder is this? I didn’t even know they made electric ones. Haha
Haha! Yeah I had to grab one as soon as I saw one in action too! That one was from Aldi but I've not seen one available from there since and we've had others that don't work as well or aren't as durable. Cheers for watching and please let me know how you go. 😊
lmao - "a bees dik on the bottom" great
Hahaha! Yeah we use that term quite often.
Cheers for watching and please let me know how you go. :)
the fleshlite on amazon doesn't look anything like yours hahahahahaha
Haha! Yeah just make sure you get the one with the spikes! But don't get the two mixed up... 😂 Cheers for watching and please let me know how you go. :)
He? You mean hear don't you?
Sorry?
Has anyone here actually prepared and eaten a pork belly? I was recently gifted 3 high-quality huge pork bellies, cooked the first 2 consecutively on the Big Green Egg at 225-245 degrees for many hours, attempting to render out as much fat as possible. I was left with an incredibly delicious lump of fat with very little actual meat. Wife and I choked down a few bites and declared all the prep time and grilling to be a complete waste of time and hardwood charcoal. This is not a knock on David or his great videos; it is a knock on pork bellies. I love pork but pork bellies are abominations to mankind. The slivers of meat that we excised from the fat were tasty but I could feel my pulse and cholesterol increasing as we attempted to eat. Rather than acquiescing to suicide by pig fat, the cooked pork bellies are relegated to the freezer until trash pick-up day when they will be joining the uncooked one. Seriously, who eats this crap? I believe pork bellies are sold because the pork industry glorifies an inedible portion of the pig in order to sell something that otherwise should discarded. Why would anyone go to all this trouble when with less effort they could barbecue some great pork ribs? If I were a week into "Naked and Afraid" and were offered pork belly, I would stay with grubs and ants.
Your thoughts are common in some parts of the world but it’s not the pork belly itself that’s the problem, it’s the pork belly you’re specifically getting, which can be problematic in certain regions.
We get high meat to fat ratio pork bellies where I am, off younger beasts that is an obsession where I am and we can’t understand why a lot of you guys don’t like it but it equates to us getting very different pork bellies.
There can often be differences in tastes too but for the most part, it’s the cuts you and others are getting that’s the issue.
I used Heritage Berkshire Farms from Iowa pork bellies. It's called, "BERKSHIRE JAPANESE SINGLE RIB BELLY" and it was horrid.
@@shrineclown7120 ah! Berkshire can be very rich and then likely compounded by the size of beasts they take the belly from over there.
Unreal video except the orgasmic noises lol
Haha! Sorryyy! I can’t help it!
4 minutes in just millennial blabbing
You can cook a pork belly but blow your nose man
11:24 Mate, I never heard of a "bee's dick" as a standard rule of measure. 🐝 📏 😁
Haha! Quite commonly referenced over here for measurements but good for a laugh. Thanks for watching! :)