ULTIMATE PORK BELLY | Jamie Oliver
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- čas přidán 20. 07. 2019
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This is one of those recipes you just need to bookmark and come back to again and again! If you are a meat eater, then this is one of those utterly impressive recipes to have in the repertoire! Look at those juices! Look at that crackling! Such a brilliant feast, so good for a big get together or family treat. Call all your friends and family right now, get them over so you have an excuse to make this one! Pork belly I love you. Gimmie gimmie!
Links from the video:
Carrots in Cartouche/Cooked in a Bag | Jamie Olive - jamieol.com/CarrotsinCartouche
Carbonara & Tunes | Jamie Oliver & Tom Walker - jamieol.com/CarbonaraTomWalker
For more information on any Jamie Oliver products featured on the channel click here:
www.jamieoliver.com/shop/homew...
For more nutrition info, click here: jamieol.com/Nutrition
x - Zábava
If anyone still watches this and cares about the gravy, just melt butter and flour together to make a roux, then whisk in the roasting juices through a strainer straight into the roux. Simple.
You’re a life saver
Do you have the receipt for the meat you can send me
Man been wondering
Those roast juices go into my plum and ginger sauce. Gravy is too dull for this dish (".)
I am an old dude that used to watched Jamie cook when he was barely a teenager. He used to cook on a show and invited friends over to partake the food. Mid 1987s or around there sometime. He moved so quickly when he was cooking in that show. Time flies, and both of us are a little more wrinkled.
He was 12 in 1987?
bit off on your dates, the TV program i believe your referring to is The Naked Chef which ran from 1999-2001, he was brilliant on those shows.
This is the Jamie I love. No adverts. No silly tie-ins. Just Jamie cooking food. Pukka.
Definitely
Pity hes still talking in that patronising/ your to dumb to understand tone🤨
@@jpecco9668 *you're
@@jpecco9668 It's justified, believe me.
poka poka
Come back to this video every Christmas for my pork.
Merry Christmas all!
From his website: To make the gravy, carefully drain the fat from the onions and reserve for another day. Place the tray on the hob over a medium heat, then pour in the cider and let it bubble away for a few minutes, scraping up all the sticky goodness from the base of the tray.
Gradually stir in the flour, then pour in 1.5 litres of boiling water and stir on the heat for 15 minutes, or until thickened and reduced. (1.5 litres of boiling water? Must be a typo!)
😊
😊
Jamie's cooking style is beautiful. It's natural, clean, simple yet super delicious 🌟
Might be your best video. Good cooking, excellent editing and perfect crackling
Thanks Jamie. I now have teeth marks on my laptop 🤣
Insanely humorous 😂👌💯
you funny
😆😆😂😂
Ohhh mannn, when will I learn not to watch Jamie’s videos at 1:00 in the morning?! Now I’m craving Pork Belly....DAMN IT!! 🤦🏻♀️
One of the best if not the best CHEF. Always loved his technique. The way he talks, feels like a friend. May be he is having a bad time. But i know he will come back. And he will do that in style. Love and respect for you Jamie.
Fab recipe Jamie! It's also worth mentioning that your oven plays a vital role it getting good crackling. I have the cheapest naffest oven going thanks to living in a rented property, so the crackling isn't nearly as good as the heat comes from the bottom. I've always preferred a fan assisted electric oven so the heat radiates evenly all around so you achieve that bubbly souffle type crackling. So if you have a crappy oven, don't be disheartened if it's not quite as crackly as you wanted. Will still be delicious and what you can do, is once cooked take the 'notso crackling' off the joint, then pan fry it crackling side down for a few minutes to help it puff up. Sorry for the long comment XD
You can pour hot oil over it, too.
@@jorymayer707 Ah yes, good idea!
Followed the cooking instructions from this video today when making some pork belly and wow, it might be one of the most delicious things I've ever put into my mouth. So simple yet awesome results (as in the video, crunchy crackling on top, but insanely juicy, tender pork underneath). Definitely using this technique every time.
I feel like it would dry out the meat, but thank you for the assurance. So even 45 min in the beginning to get the crackling wasn't too long?
@@cra231 I love how you take a random CZcamsr's assurance but didn't trust in Jamie (the qualified chef for over 25 years). lol
I just cooked this on Sunday for lunch with my friends and it was my first time in my whole life cooking roast pork belly. My friends loved it! They cannot believe how tasty the pork belly is. Honest and easy recipe. Thanks for the tips - using onions as a trivet and the cooking the onions and making gravy using chicken stock and red wine 🍷 Apple sauce - I watched an old video of JO’s and it’s delish!
Xxx movies
How long on 150°C?
@@SoniaJbrt he said 'three to four hours'....yep, long time
How about boiling before oven
I tried it yesterday and I was AMAZING, no words. Everyone at home liked it.
You've always been amazing
I love this recipe. Making it again tomorrow. It's perfect for having people round too cos you get loads of time to entertain. Thanks Jamie you Leg.
Made this the weekend. Absolutely worth it.
Great video Jamie!.. Having never cooked a pork belly before (actually not cooked much of anything) I can now confidently cook an absolutely delicious pork belly!
Made this 3 times now and 3rd time came out the best. As well as scoring the pork I also stabbed the rind with the point of a sharp knife many many times (Now awaiting arrival of a pin needle meat tenderiser) This made a lot of difference to the crackling.. Also used a1/4 of the amount of peppercorns and the dish came out sublime!! I'm not keen on the veggies that come out a bit mushy so don't do them now and no need for the onions to support as u can just put the pork straight on the rack on the tray which is then perfectly flat. And this way u don't even have to mess with the veggies every 30mins.. Although my pork itself wasn't flat so half way thru cooking I put some foil over the high end which was getting a bit burnt as nearer to the top of my small oven. This worked a treat.
(I did put two quartered onions in the tray under the rack in case this was needed for moisture and used this in the gravy but not sure if it does affect the meat in any way)
Ooh Jamie I love Cracklins !
So delicious, & I know this taste so good
Followed the recipe and it’s so wonderful. Thank you.
this has been my favourite weekend recipe. thanks Jimmie
Jaimie! i am a fan of you since i was 17 years old... for me you are the best chef, cooking wiht organic food, and I love it, very healthy and delicious. Thanks for exist!.
In Norway, a lot of us eat this for Christmas. It's typically served with pork meat balls called "medisterkaker" and little sausages, veggies like broccoli, cauliflower, carrots, boiled potatoes, sauerkraut, and gravy. Some families eat pinnekjøtt which are salted and boiled mutton ribs served with boiled potatoes and mashed kohlrabi. Other families eat cod fish or lutefisk. It's always a challenge if you get into a relationship with someone whose family doesn't eat the same thing for Christmas that your family eats.
Sounds like a classic Christmas(!), but at least you get to ring the changes, whereas we in the UK only have one version. Which to be honest makes the variation perhaps just as interesting...
Вы создаёте не только божественно вкусные блюда, но и позитивное настроение ❤️
This is my go to pork belly recipe and it has never failed from from family dinner to Christmas table so good. Well done
You’re killing me Jamie!!! Great oven trick with the rack!
Thx for showing us how the gravy was made!
Yum! I made this recipe tonight and it was fabulous!!!! Thanks for the scoring tip, too. Looking forward to trying more of your recipes. Yours in Gratitude
I love it. Come to Portugal Jamie Oliver.
For everyone who wants the gravy recipe : it's written on his site along with the instructions to make this pork belly.
Can't find it... Link please. Thanks
LJW55 Google it fam
@@willspencer8694 Did that first... no help...
I just can't get, should I keep the onions till the gravy is done, or remove them before adding the flour? the description on the web-site is a bit sketchy...
pity there's not a link to that along with all the other links...
Your enthusiasm is awesome i love your attitude in the kitchen.
Omg,I'm drooling...I had a great dinner tonight,it's now 11pm..& after watching this I'm hungry again...I need to make this ...thanks for sharing another great recipe
this guy is amazing!!!! tried this and BANG !!! kids ate it all and left me with just the last bit of onions haha THANKS JAMIE FROM NEW ZEALAND!
This looks amazing, have to try this.
gotta love this excitement. Tried the recipe, loved it. Thank you Jamie! Loved watching and making this.
I've been a fan of you since the very beginning and I've learned a lot from your tv programmes. i like simple and eaasy cooiking. To make a long story short .... to me you're the best mentor and chef! Thannk you!
Whatever it is that you're watching, whether it's cooking, travelling, science, music or art, ..it's the presenters with the real and genuine passion that really get you inspired to do something special yourself... Well done Jamie and I hope your new Dublin restaurant is an real success....
Oh, my god, it so delicious
Did this for the family on New Year's Eve. Followed the instructions to a T. It was a real winner and everyone wanted seconds. Cheers Jamie
Now do it again
Done this recipe so many times and doing it again today. This is hands down one of the best recipes out there and it works every time. Thank you mate! 🙏
Is it meant to be fan force or bake setting in the oven?
Why would you not show how to make the gravy? D:
Exactly my thoughts. He roasted a bunch of unpeeled onions and skipped the part how the sauce is made from that.
GRAVY POWDER
Umm. Its too easy.. Noob
@@samuelfernandes6938 I wouldn't stir in flour to a liquid like that. Whatever you're using as the flavour add the flour to that, so if its onions add the flour to them in the pan and then start adding the liquid then you siv it
@@samuelfernandes6938 do i add some liquid into it while heating and mashing it?
I will be going shopping tomorrow. I will be buying a pork belly. Thank you.
Love this video. I've seen pork belly recipes that cut away 80% of the piece of meat just to make everything even. Then, most call for a special tenderizer - but Jamie, a blade trimmer. Everyone has one of those. Putting it over onions? Genius. And great flavoring for gravy at the same time. Most of the recipes have you dry out the skin overnight too. But this method uses the slight curve so it dries as it crisps up. A+
Y O U A R E T H E M A N
How can one not love him?!
I love his sense of humor
"I'm peaking too soon!"
I did it and it turned out sooooo delicious. Thank you to Jamie’s somplicjty and enthusiasm,!
The boys back to what he was so great to see. Thanks Jamie.
Jamie please carry on with vids like this and none of the sponsered/advert rubbish! 😊
You're great at cooking pork like this.
always a good twist to a traditional preparation. thanks.
Love this recipe!! Thank you Jamie.
Making this right now currently on the three hour waterfall stage! Looking amazing so far, thanks Jamie ♥
How did it turn out? Do you feel like every stage worked out? 45 mins in the beginning then 3-4 hrs of roasting! Seems like it would be dry...
@@cra231 it was amazing! I had it on high for 40 mins and then left it for 3 hours, it was tender but not pull apart. So I'd definitely leave it for 3.5 hours next time. The gravy from the leftover onion was amazing too, hope you enjoy
@@nikitagovender9716 how big was you pork belly
I don't know whether I like how Jamie cooks or his amazing personality
Both!!
Same here
I just tried! it is INCREDIBLE!!! Thanks Jamie!
Love this recipe so much.
That's brilliant! I regret i haven't seen it before i went to market today.
If you follow this recipe exactly the flavour will be great but you will NEVER get crackling that looks what he shows as the end product. you need to dry the skin out and then you can see there are blister marks on his where the skin was pricked. To get good crackling you need a way to dry the skin and prick it a bit so you get those small air bubbles.
Yep that crackling looked hard underneath the top surface and almost unedible.
Notice how Jamie only eats a very slim slice of it!
I did it. It was a total Hit. My family loved it. Thanks
I really like how Oliver explains everything! And his personality rocks
Try find The naked chef that was his first gig on telly when he was a boy they are my fav
Wow this is really delicious recipe bro
What? You made it in 21 minutes?!
@@prashikjadhav3954 I made it in 18 minutes
I’ve made this and Gordon’s. A combo of booth would be bests
Thanks Jaime , I always like your cooking , healthy,
This recipe is amazing, it is one of my staples ! ....................brilliant
This might be your finest recipe video yet. Looks amazing.
I’ve been wanting to try my hand at cooking a pork belly for quite awhile now and I think I’ve found the perfect recipe ❤️
Bought it yesterday, in the oven now and I'll use the meat to create a slider. Underneath will be your recipe for a stunning coleslaw and topped off with a chipotle mayo. Tonight is already awesome!
I am making this for Sunday birthday dinner 🍽 😋 🤗, thanks so much!
When he said 3 to 4 hours i was like omg
Jamie Oliver is the best, I've been watching since I was a kid and I'm still watching him now that I'm 35.
You're the best Jamie!
One of the original Food TV Network stars along with Mario and Emeril. Loved his show and the others too. Now the Food network has, unfortunately, turned into some "brown smelly stuff", in the past decade, with all "entertainment" and little cooking instruction to speak of!! But so glad to see Jamie here!!
Bro, what incredible technique!
I like the smart bit on how Jamie hover the Pork Belly on the top rack and lets the pork juices and fats drizzle down into the vegetable tray below in the same oven. Love it. Well done.
Jamie Oliver this is a amazing video and awesome channel thanks for creating this and teaching everyone...Keep up the great work you do You are a Inspiration...A+A+A+A+
Oh my goodness.. it's been a while since I've drooled this much.
Brilliant Jamie! Can’t wait to make it. Thank you.
I followed cooking instructions and cooked it on Christmas Eve. The meat and veg were so tasty, all my family and guests were praised the taste. also the leftovers were tasted so very nice too. Thank you Jamie. Xx
Can you list all herbs Jamie put on pork skin? I can not understand the one which comes after coriander.
"utterly impressive" indeed...a sure try when next I've got a crowd to feed 🤤
Ramsay: It's over Jamie, I have my Pork Belly recipe
Oliver: You understimate my power!
I tried this out and it is amazing! Only thing I added was some 5 spice powder and rubbed the seasoning all over the pork instead of just in the skin
This looks like a keeper! Thank you for not putting sugar
It's a great dish. It's my wife's favorite dish. I'll try it👍🏻
Mmm yummy jamie delicious,i love your cooking.
that is the most amazing recipe I have ever seen. I want to have a dinner party just to serve that.
Thanks for the tips
So much better than the Norwegian way everyone does for xmas with too much heat at the end!
Can't believe he did all of this within 6 minutes
My favorite TV chef. I love his recipes, they really work for me. I like your hair it's natural color too.
We wish you soooo much luck in the future, its so nice to see you act like; your self again.
Im gonna ask a beginner question here but when you put it back into the oven for the second time, Jaime said 3 to 4 hours, is that dependent on the size of your cut or is it for desired doneness?
Doneness - the lower the temp the second time the better.
So.. doneness actually is a word in England? 😂
@@VRBLNSLT No. It's a word in English. 😏
Yes you are right! If your cut is half the size from Jamie’s, would consider a shorter roasting time in the oven. But also keep in mind, each oven is slightly different. My suggestion is to test the doneness of the pork belly to your liking.
Score Pork
Spice/Salt: Coriander, Fennel, Black Pepper, Salt, 2 Bayleaves
Olive Oil
Put on bed of onions in tray in the oven full heat! 250ºC/500ºF 40min - 1h
Veg Prep: potatoes, fennel, carrots, garlic, salt pepper. No oil.
Take pork out of oven. Turn down heat to 150ºC/300ºF
Pork on grid (towards top of oven). Veg underneath.
Cook for 3 - 4h
Macboer - thanks for the breakdown 😝
Problem, my oven got so hot that it shut off!!
Bake, convection or broil? First and second time in the oven. Thanks from mexico
Your recipes are always a winner! Genius!
Thanks Jamie, this worked perfectly!
"THIS IS GOING TO BE AMAZING"
When the words PORK BELLY stand next to JAMIE OLIVER, you fkkin' click...simple.
I am trying this tomorrow for dinner, will let you know how it comes out!!!
Джейми ты лучший!!! Спасибо за сногсшибательные рецепты!!!
Oh yes.. Crispy and crackling
OMG I haven't Oliver in years! and he looks so different. But he still has that checky boyish sound.
And he still has his fifty pound mortar and pestle to smash and crush herbs and seasonings in!! :D
That crunch....yummy
Oh my, just finished washing up after having this for dinner... INSANITY GOOOOOOD!!!!!! So simple & wow, beautifully tasty 👏👑💛 thanks Jamie 🙌
I'd take roasted pork over chicken AND beef any day of the week!
Praise Allah! You're right! Pork is delicious.