That is easy for marco to say, not everyone is a trained chef like him, so it's more like a job for the rest of us, unless he repairs his own car and house, he should just take taxi's and go to hotels then? :P
@@benzakonium What the heck is wrong with you? I'm just merely informing you about why hasn't he applied a stock cube, that's all. But no, you had to be a complete Arse about it. But that's okay though, if that's a joke then sorry, it doesn't seem funny to me.
@@benzakonium Yes I agree but to some, they don't realize that. So I specifically chose the most liked comments to reply on, it would be easier to let people know as they read the comments. That was my intention, I thought you were genuine so I decided to make a reply.
It is extremely unhealthy to eat so much meat. On top of that, pork meat takes almost 6 hours until it is fully digested because the pic's DNA is the closest DNA to that of humans therefor our body is irritated when the pork lands inside our stomach and so it will stay there for a long time and rot and stink while it is very very slowly digested. Then poop that meat out and smell your poop, this smell is the worst really. Anyways, keep healthy and kickin' out there buddys, keep in mind, something that feels so dangerously good and delicious usually is bad for us. Energy Drink, Soda drink, Alkohol, Meat, sugar, salt etc. at a larger amount as recommended.
Dude makes it look literally effortless. It looks like he's just throwing things on the stovetop or into the oven, and when he's seasoning things it looks like he's just waving his hands wildly and salt magically appears on the food. The air of nonchalance with which Marco cooks would be mistaken for arrogance in any other chef. Not even Gordon Ramsey can manage that sort of effortless feel.
@@nick260682 i dont want to be smart ass or anyting i just gona gice advice as a cook one day before i would sesson meat side with salt peper garlic powder and paprika that would give meat more flavore. And all other do like him. I cut in cubes skine and then bake it on 240c for 30 to 40 mins and then slowly baking it on 140 c for 1,5 h. But i will try this metode
Gotta give it to him. Gordon might be a great chef, but he is more like a nerd who has learned it all. Marco has embraced cooking completely. Like a grand master.
This is a guy who put himself under the most relentless, exacting, demanding pressure imaginable for years on end to reach the pinnacle of his profession, and then not only achieved the highest possible honour the system could bestow upon him, but transcended that system by relinquishing his crown at the peak of his powers. He's a man who's done it all and knows it to be nothing, so why fuss?
Love how practical he is when it comes to cooking. Obviously, you still need to learn the rules but he has a very gray area about his methods which means he's just a master/god at the basics and knows what's necessary and what isn't. Some high level chefs spend so much time on specifics, cooking is more journey than destination. Marco teaches in a way that gives flexibility and opportunity to learn. "When it's cooked, it's cooked"
@@k.r.99 thats a very ignorant statement, because i personally know a lot of Mediterranean cooks that could take a chill pill every now and then, probably culminating in the one guy who had a meltdown about carbonara, and that adding cream to it is basically a warcrime.
When you watch Marco cook, you can just tell he's a fucking genius. Especially the part where he doesn't peel the onion. I think an artist has reached the true pinnacle of artistry when he's able to see that imperfection makes perfection, and never doing anything unnecessary. And also the way he smells that sage leaves, I mean that just says it all doesn't it?
@@matwatson7947 I don't even go to the kitchen in my house when I was still a chef. Now I've been out of the cooking life for over 5 years, I'm happier than I've ever been and cook happily.
out of all of the cooks and chefs i've watched, Marco is the one that i would say has the highest margin of making something look easy yet creating something so divine.
John Godwin hahaha I know, I was having a similar experience. I watched it on my phone. Now, when I started the video my phone was about arms length away... ...By the end, it was two inches from my face... I hadn't noticed but I had been slowly bringing the phone closer and closer to my face as the video progressed! I don't now how he does it but he's got the magic! 🙃🙊💂
Marco Pierre White is the Hannibal Lecter of cooking Gordon Ramsay is the Sergeant Hartman of cooking Heston Blumenthal is the Willy Wonka of cooking Jamie Oliver is the Canteen Lunch Lady of cooking
Actually no, that is apparently in the past. Last year, Marco mentioned they met on a plane and had drinks together. Also last year, Gordon bought a print of a picture of Marco from the White Heat cookbook, which Marco signed, "For the Ram, with love from the Bull". :) The feud does seem to be over.
As someone who has made lots of Asian pork belly, only minor change I would've done is score the top. Won't change the flavor, just makes it easier to present once it's cooked.
About to cook this for dinner tomorrow! Can’t wait, hearing him cut into the crackling is an eargasm every time! Edit: pork took a bit longer in my crap electric oven but came out delicious with lovely crackling. Gravy was nice. 600mls of clear honey I think is a massive overestimation of what's in that bottle. I followed that instruction and there was way too much glaze. It also went darker as I think I had to reduce it longer than normal due to the quantity.
I mean 600ml might quite bit more than what that one bottle contained, but if you look at it, you can see there is another bottle on the chopping board before and its gone the next time its shown, so he most likely had 2 bottles
@Bernie Sanders If you look closely at his cut of meat, its really good quality suckling pork belly where the skin crisps easy and has more tender meat. if you buy normal pork belly it will never work at 160. you need a higher temperature for a bit of time as the skin is tougher then suckling pig.
I love how lackadaisical this chef forever is. “There, place it in the oven, when it’s done it’s done. No worries” No time clock, no temperature; just set it and forget it till it smells delicious.
Marco Pierre White is my favourite chef of all time.. his recipes are simple yet delicious and his calmness in explaining is memerising...I know alot of people pick on him about the Knorr cubes but in the end if you listen carefully to his recipes, he almost always indirectly mentions or hints alternatives to the cubes so basically he's actually trolling Knorr 😂
Be aware that I think MPW uses a forced fan oven which makes all the difference. I tried making this in a conventional electric radiant heat oven and at 160C (325F) the crackling was more like rubbering after 2 1/2 hours. In the future I'll try 425F to see if I get the desired effect (with less cooking time.)
its not about the fan oven, iwould put money on the fact you bought the belly from a supermarket and the meat wasnt hung and dried. go to a butcher and buy that same cut and youll have crunchy crackling.
@@robinhooduk8255 I think both methods in conjunction will result in the best crackling. The Chinese know how to make some of the best pork crackling and their secret is similar what what you said, let the skin dry, whether it be fridge, or hung dry, as long as moisture evaporates, that skin will puff up like a hemorrhoid
you dont need to do those steps if you buy your pork from a butcher who has had the pig hanging amd not sitting in plastic like in the supermarket, if you buy from a butcher with skin thats already dried those steps dont do anything and are a waste of time.
Marco's got some serious sprezzatura - who cares, just put some oil here, some water there, and it turns out like this.. it's maybe not perfect (it is perfect)
Man, that looks so amazing. I have to try this one. Certainly looks easy enough to do. Marco is such an amazing chef. He makes you believe that you can actually cook his food. without F-ing it up. Love the guy.
What temperature did you have your oven at? Marco wasn't exactly clear on that point. He just kind of brushed over it and of course, he's always talking the metric system. I wish Knorr had a recipe for this one up on their site.
Yeah I know. I had the cooker on the highest setting. I think a hour and half. 2 hours max. It took me about 2 and half hours because I didn't have the heat high enough. It was ok for my first attempt. Put it on the highest heat. But keep an eye on it. Maybe turn the heat down halfway through. And back up. But you need the high heat to get it nice and crispy. Otherwise it's soggy. Good luck
Jimmy Baldwin Cheers, Jimmy. I'll take that under advisement. I know that when you try a new dish you probably will need to do it a few times before getting it right, but I'd like to at least make a good first effort. Gordon Ramsay has a version of the same dish, so maybe I'll try a blend of the two takes on it. As to the heat, MPW didn't reference turning the oven up or down and just seemed to throw it in and forget about it. Perhaps if I tweeted him about it he might answer my question and enlighten me. Again, thank you for your reply and relating your experience with the dish.
He makes it look so easy, and i guess it is really, but the years and years of practice and hard work have made this amazing dish just like second nature to Marco.
It's the temperature and the sunflower oil, the oil gives it that amazing color, the temperature allows to make it crispy while cooking the meat, the water softens the underneath flesh, the salt just for flavor, I did this for Christmas, my family was absolutely uncontrollable, they attacked the dish like a pack of wolves. Amazing recipe from Marco.
You are indeed the Master Chef Marco. Your creativity, you dont care about the looks and he phone fame, you cook, and you do it perfectly. You taught Ramsay, Bourdain told me you were his Hero, you are at the level of Keller and other culinary giants. Good for you, keep cooking , fabulous, from a humble CZcams Chef.
That's the greatest thing I've ever heard a chef say: "Cooking should be a pleasure; if it's a job, get a takeaway." Also, that purrrrr!
+Dan Dunning That's what you get with Marco, wisdom and purring. :)
I could not agree more!
They don't call him one of the greatest for nothing. His philosophy is astounding and inspirational.
That is easy for marco to say, not everyone is a trained chef like him, so it's more like a job for the rest of us,
unless he repairs his own car and house, he should just take taxi's and go to hotels then? :P
Zulay092 bullshit, cooking is easy, it doesn't take professional training to cook moderately good food.
He didn’t use a stock pot. That’s his choice.
As u can see
This is Great British Feast not a knorr promotional video
@@benzakonium
What the heck is wrong with you? I'm just merely informing you about why hasn't he applied a stock cube, that's all. But no, you had to be a complete Arse about it.
But that's okay though, if that's a joke then sorry, it doesn't seem funny to me.
@@samiel1014 it was completely obvious that it wasn’t a stock pot ad.
@@benzakonium
Yes I agree but to some, they don't realize that. So I specifically chose the most liked comments to reply on, it would be easier to let people know as they read the comments. That was my intention, I thought you were genuine so I decided to make a reply.
“It doesn’t have to be perfect”
*looks perfect
Narxos for real.
No chewy bits of skin.
Honey sauce looks delicious.
We need someone produce this en mass.
CZcams recommendations?
"Cooking should be pleasure. Not a job."
*is literally Marco's fucking job.
@@hoilst he hasn't cooked professionally in well over a decade
He's obviously flexing dat Michelin star.
When Knorr isn't pointing a gun at him from behind the camera to use a stockpot, he's in a much more playful mood.
Funny enough, he's always been behind using stock cubes. I think he _likes_ working for Knorr.
@@imstupid880 of course he does they pay him a fortune
Actually he just turned up unannounced at knorr hq one day and told them to start filming.
They were too scared to say no.
It is extremely unhealthy to eat so much meat. On top of that, pork meat takes almost 6 hours until it is fully digested because the pic's DNA is the closest DNA to that of humans therefor our body is irritated when the pork lands inside our stomach and so it will stay there for a long time and rot and stink while it is very very slowly digested. Then poop that meat out and smell your poop, this smell is the worst really. Anyways, keep healthy and kickin' out there buddys, keep in mind, something that feels so dangerously good and delicious usually is bad for us. Energy Drink, Soda drink, Alkohol, Meat, sugar, salt etc. at a larger amount as recommended.
@@Anudorini-Talah who asked?
-"marco, how much salt?"
-"not too much"
-"marco, how much water?"
"who caaaares?!"
-“Bay leaf”
-“Take a pill?”
It's your choice.
Dude makes it look literally effortless. It looks like he's just throwing things on the stovetop or into the oven, and when he's seasoning things it looks like he's just waving his hands wildly and salt magically appears on the food.
The air of nonchalance with which Marco cooks would be mistaken for arrogance in any other chef. Not even Gordon Ramsey can manage that sort of effortless feel.
@@IRLTheGreatZarquon What if I told you that was what savory cooking is?
Salt doesn't leave the food, water can.
That "purrrr" after the sage sniff....I am done hahaha XD
3:28 "Doesn't have to be perfect" - proceeds to make the most mouthwatering pork belly i've ever seen
Anathelus you. Haven’t seen good pork belly
bitch he said that whilst plating.
Shit looked way better than Ramsay's
James Hughes
I’m not sure how one could improve that. What would you do?
@@nick260682 i dont want to be smart ass or anyting i just gona gice advice as a cook one day before i would sesson meat side with salt peper garlic powder and paprika that would give meat more flavore. And all other do like him. I cut in cubes skine and then bake it on 240c for 30 to 40 mins and then slowly baking it on 140 c for 1,5 h. But i will try this metode
Gotta give it to him. Gordon might be a great chef, but he is more like a nerd who has learned it all. Marco has embraced cooking completely. Like a grand master.
Welcome to italian cooking lol
Lmao I would not call Gordon a “nerd who has learned it all”, even if I agree Marco > Gordon
marco is a creep...whats not to love?
i love the fucker for being a creep
Why can nobody ever watch a Marco video without mentioning Gordon but can vice versa??? 🤷🏼♂️
Well..Marco is Gordon's master..he learned from the best..
the sound of the knife going through the crunchy crackling...omgggg
plyzwthsqrlz auditory pleasures
I came in my shorts
This is a guy who put himself under the most relentless, exacting, demanding pressure imaginable for years on end to reach the pinnacle of his profession, and then not only achieved the highest possible honour the system could bestow upon him, but transcended that system by relinquishing his crown at the peak of his powers. He's a man who's done it all and knows it to be nothing, so why fuss?
He is uncle iroh. But he captured Ba sing se and then retired.
Can u translate this into mild words? Please
@@eleandre6377 he did it all and gave it up to be happy
@@hauthicus why was he not happy
You could fuss if you want to, or not. It’s your choice.
Love how practical he is when it comes to cooking. Obviously, you still need to learn the rules but he has a very gray area about his methods which means he's just a master/god at the basics and knows what's necessary and what isn't. Some high level chefs spend so much time on specifics, cooking is more journey than destination. Marco teaches in a way that gives flexibility and opportunity to learn.
"When it's cooked, it's cooked"
Not even high level chefs, but the pretentious cooks who pride themselves on being "pure".
Simplicity is superior . Less is more when done with 100 percent effort
You could've made your comment short by saying: He's an italian/mediterranean cook in a nutshell.
@@k.r.99 thats a very ignorant statement, because i personally know a lot of Mediterranean cooks that could take a chill pill every now and then, probably culminating in the one guy who had a meltdown about carbonara, and that adding cream to it is basically a warcrime.
@@eccomi21 damn, actually, you're right.
1:45 "I ate his liver with some fava beans and a nice Chianti... PRRRRRRR"
... And a stock pot
When you watch Marco cook, you can just tell he's a fucking genius. Especially the part where he doesn't peel the onion. I think an artist has reached the true pinnacle of artistry when he's able to see that imperfection makes perfection, and never doing anything unnecessary. And also the way he smells that sage leaves, I mean that just says it all doesn't it?
+holohulolo Or is it laziness ?
Agent Smith sure it can be. It's still helpful isn't it.
what a pretentious amateur
@@kait2972 yes, you are.
Great observation
"Cooking should be a pleasure, if its a job, get a takeaway"
Harry Blum he's right, you know...when I was a chef in a fine dining kitchen, we never cooked when we get home...just McDonald's and KFC😂😂😂
@@JaysusEscobar I'm still a chef and about 70% of my diet is ramen :D
cos Marco is clearly always brimming with joy xD
@@JaysusEscobar Or make lots of freezable things at the weekend
@@matwatson7947 I don't even go to the kitchen in my house when I was still a chef. Now I've been out of the cooking life for over 5 years, I'm happier than I've ever been and cook happily.
Made this crackling for dinner and it was phenomenal. My friends and I devoured every single atom of the crackling.
out of all of the cooks and chefs i've watched, Marco is the one that i would say has the highest margin of making something look easy yet creating something so divine.
I don't understand why that video was so intense. How does he do it? I'm watching him cook a bit of pig, and it's like I'm watching Crank 3.
That's Marco for you. ;)
John Godwin
hahaha I know, I was having a similar experience.
I watched it on my phone.
Now, when I started the video my phone was about arms length away...
...By the end, it was two inches from my face...
I hadn't noticed but I had been slowly bringing the phone closer and closer to my face as the video progressed!
I don't now how he does it but he's got the magic! 🙃🙊💂
Lmao
It's the unsettling music in the background.
what you didn't see is how he chased the pig in a high speed car chase, Defibbed the pig to stun it then butchered it himself in an intense montage.
His calmness and careful nature makes me feel like I could never fail while cooking.
Agree 100%. I didn't really think I could cook until Marco, now I'm making crackling (not as perfect as his, but still pretty good. :))
Omg I just realised I type careful. It was supposed to be careless >
@@Bbbuttersknife how was it?
@@shinnyii it was excellent. Probably the best recipe I've ever used.
@@Bbbuttersknife Must’ve been if you remember it after all these years :D
"it's got that sense of occasion, it doesn't have to be perfect.."
Well that dish looks pretty freaking perfect for me....
words can not describe how much I love this man. 'Legendary' doesn't give the man enough credit.
honestly I think Marco is a great teacher and has such a cool way to describe cooking and the processes. Thanks for uploading this vid.
+Eric Covington You're welcome, and I agree 100%! :)
Marco Pierre White is the Hannibal Lecter of cooking
Gordon Ramsay is the Sergeant Hartman of cooking
Heston Blumenthal is the Willy Wonka of cooking
Jamie Oliver is the Canteen Lunch Lady of cooking
Marco Pierre White is the Professor X of Cooking, the 3 you mentioned were all his pupils at one point.
Actually, Jamie never worked with Marco. They don't exactly like each other much.
+Lucy Machado Don't Gordon and Marco hate each other now too? lol
Actually no, that is apparently in the past. Last year, Marco mentioned they met on a plane and had drinks together. Also last year, Gordon bought a print of a picture of Marco from the White Heat cookbook, which Marco signed, "For the Ram, with love from the Bull". :) The feud does seem to be over.
Cyclops hates Professor X now too~
I love it when he talks to the food... "pig, pig, pig, pig....."
"It doesn't have to be perfect" he says as he serves up perfection.
WTF! No STOCK POT?!?!?
+trog lodyte I see what you did there.
+MalakianM2S Thanks captain. Thanks.
There's always got to be at least one...
Offs...
Good one
i could watch him read the telephone directory
charisma overload in the best possible way
living legend genius
I come back every now and then for that purrr. Godly
As someone who has made lots of Asian pork belly, only minor change I would've done is score the top. Won't change the flavor, just makes it easier to present once it's cooked.
made this today for my restaurant staff lunch and they finished the dish in just a few minute, definitely the best crackling recipe
pig pig pig pig pig! that part had me laughing! haha
The videos this man makes are gold.
About to cook this for dinner tomorrow! Can’t wait, hearing him cut into the crackling is an eargasm every time!
Edit: pork took a bit longer in my crap electric oven but came out delicious with lovely crackling. Gravy was nice. 600mls of clear honey I think is a massive overestimation of what's in that bottle. I followed that instruction and there was way too much glaze. It also went darker as I think I had to reduce it longer than normal due to the quantity.
@Bernie Sanders what oven are you using
I mean 600ml might quite bit more than what that one bottle contained, but if you look at it, you can see there is another bottle on the chopping board before and its gone the next time its shown, so he most likely had 2 bottles
@Bernie Sanders If you look closely at his cut of meat, its really good quality suckling pork belly where the skin crisps easy and has more tender meat. if you buy normal pork belly it will never work at 160. you need a higher temperature for a bit of time as the skin is tougher then suckling pig.
God dammit Marco i'm not a chef, I don't know when an onion is cooked! give me a time man!
+sniktun1 Onions come in 10000 different sizes. You have to learn to cook it by experience.
Marco cooks with such finesse, its unbelievable.
Definitely my favourite Marco video. Lots of truims there....and pure pleasure sounds and song. Count me in, nom nom nom.
My favourite MPW video ever.
Absolutely gorgeous. Simplicity wins again.
This man is a genius he's so carefree and he's so comfortable in his own kitchen a sign of a great chef
I love the crockery he used in this program. Loved the serving dishes for the Cambridge Burnt Cream also.
Struggling to find them (really want them)
That looks absolutely amazing, and doable. awesome
That satisfying crunch is music to my ears
That was just awesome!
thank you for posting this video. I adore Marco so much. His overconfident smugness is something I admire. I want to be that confident.
I have to watch this every now just to appreciate how easy and delicious this recipe is.
Well that's your choice
Wise words of Marco...
"When it's cooked, it's cooked" 😂
Didn’t expect the sage reaction. I laughed my ass off
This looks amazing.
What a card honestly cant help but smile every time I watch his videos
Oh sweet lord!!! I mean LAWRDDDD!!!!
I think you're replying to an Indian keto youtuber.
I think you mean sweet lard
Omg, the crunch on that thing!
つ ◕_◕ ༽つ Gib つ ◕_◕ ༽つ
I’ve never seen a plated dish look so appetizing to me, in must give this recipe a try.
Could listen to this man all day
Best recipe I have ever followed for perfect crackling and juicy pork. A really great share. Many thanks
Ok...
I just did this recipe and it was the f*cking best pork belly I ever had...
OMFG
Did it crisp up just as expected?
@@loaded2820 Yep, everything was perfect.
The meat is juicy, not dry, and the crackling is crispy and light.
Amazing I tell you!
@@sungondese but what is the tmperatur of the oven?
@@TheKebobman bout 160, aprox.
try Ramsays and compare
czcams.com/video/9biIOtEYeHc/video.html&ab_channel=GordonRamsay
I have a feeling Marcos will still win.
Oh wow Marco, just stunning!
I love how lackadaisical this chef forever is. “There, place it in the oven, when it’s done it’s done. No worries”
No time clock, no temperature; just set it and forget it till it smells delicious.
To celebrate Marco's 52nd birthday, my favorite bit of food porn ever.
food porn :)
food porn?...ready to eat it up!
+Lucy Machado This looks sooo good!
+MilkMonster Not in the same way it turns you on, probably.
does Marco do any of his own shows? I've been watching Gordon and learning. I like Marco as well
1:46 sometimes i feel like marco gets so into what he's doing that he doesn't realize what else he's doing
Marco Pierre White is my favourite chef of all time.. his recipes are simple yet delicious and his calmness in explaining is memerising...I know alot of people pick on him about the Knorr cubes but in the end if you listen carefully to his recipes, he almost always indirectly mentions or hints alternatives to the cubes so basically he's actually trolling Knorr 😂
I like Marco pierre White's philosophy in cooking "less is more"
Marco your killing me brother! Good god that looks good
1:45 - this Hannibal-Lecter-ish sound when he's sniffing at the sage :D
He is like that .......
Omg that sounds and looks sooo good .
I love his style.
1:47 they'll be talking about this video a hundred years from now.
The day Marky boy actually looked at the camera.
Be aware that I think MPW uses a forced fan oven which makes all the difference. I tried making this in a conventional electric radiant heat oven and at 160C (325F) the crackling was more like rubbering after 2 1/2 hours. In the future I'll try 425F to see if I get the desired effect (with less cooking time.)
He says 1.5hrs - 2 hrs 160 degrees maybe u wanna try that
@@saitama3150
Did you read his comment?
its not about the fan oven, iwould put money on the fact you bought the belly from a supermarket and the meat wasnt hung and dried. go to a butcher and buy that same cut and youll have crunchy crackling.
@@robinhooduk8255 I think both methods in conjunction will result in the best crackling. The Chinese know how to make some of the best pork crackling and their secret is similar what what you said, let the skin dry, whether it be fridge, or hung dry, as long as moisture evaporates, that skin will puff up like a hemorrhoid
Awesome Marco 💕
For the best crackling, score the skin. uncovered leave the pork belly in the fridge heavily salted. Brush salt off rub with oil and re salt
you dont need to do those steps if you buy your pork from a butcher who has had the pig hanging amd not sitting in plastic like in the supermarket, if you buy from a butcher with skin thats already dried those steps dont do anything and are a waste of time.
I made this for New Year's Eve eve. It was amazing, that honey glaze, gravy and onions are spot on! Happy 2021 everyone!
Glad to hear it! Happy 2021!
@@lucyd75 Thanks
Did you use a normal oven with top and bottom heating?
@@pianodancer6570 actually i used an old one with bottom heating only
When he cut the crackling it touched my soul. So crispy
Brilliant Marc0!
Very good work from the studio, the music is hilarious
Whenever i cant sleep, i watch this on repeat.
Solid cooking philosophy. Purring. Crackling Pork. No Knorr stockpot plug = Best Marco vid ever!!!
wow this is amazing!! Thank you Lucy! AND
Marco Pierre White is awesome~~~~
He's such a genius because it's so simple and yet so amazing
2:48 - JizzinmypantsIJIZZEDINMYPANTS
Oh God I'm gonna cum!
You can tell immediately this guy loves food. Great recipe
Ok, I'm in loooove with his voice..!
Aw. Happy Marco
did this man just call this a sunday lunch? i can't wait to see dinner
When he cut into it.... that crackling sound.... holy ASMR Batman
Bravo , very well executed look fantastic.
I honestly watch this masterpeice once a month.
Marco's got some serious sprezzatura - who cares, just put some oil here, some water there, and it turns out like this.. it's maybe not perfect (it is perfect)
I learned a new word today. Thank you ❤
Him slicing that belly at the end is literally AMSR
that looks amazing
Incredible thumbnail, when it popped into my feed I laughed for a good two minutes.
When I see Marco, i never see a celebrity chef. I see a true artist.
Same here. :)
@@lucyd75 wrong, mother nature is the true artist :)
Man, that looks so amazing. I have to try this one. Certainly looks easy enough to do. Marco is such an amazing chef. He makes you believe that you can actually cook his food. without F-ing it up. Love the guy.
Yeah I did this about a month ago. If you do it make sure the oven heat is on max over wise it's not crispy. It will be soggy. But yeah it's simple
What temperature did you have your oven at? Marco wasn't exactly clear on that point. He just kind of brushed over it and of course, he's always talking the metric system. I wish Knorr had a recipe for this one up on their site.
Yeah I know. I had the cooker on the highest setting. I think a hour and half. 2 hours max. It took me about 2 and half hours because I didn't have the heat high enough. It was ok for my first attempt. Put it on the highest heat. But keep an eye on it. Maybe turn the heat down halfway through. And back up. But you need the high heat to get it nice and crispy. Otherwise it's soggy. Good luck
Jimmy Baldwin Cheers, Jimmy. I'll take that under advisement. I know that when you try a new dish you probably will need to do it a few times before getting it right, but I'd like to at least make a good first effort. Gordon Ramsay has a version of the same dish, so maybe I'll try a blend of the two takes on it. As to the heat, MPW didn't reference turning the oven up or down and just seemed to throw it in and forget about it. Perhaps if I tweeted him about it he might answer my question and enlighten me. Again, thank you for your reply and relating your experience with the dish.
He makes it look so easy, and i guess it is really, but the years and years of practice and hard work have made this amazing dish just like second nature to Marco.
Listening to this with headphones on is pure bliss! :)
Wow that purr and that crunch sound. Mmmmm
what?
just oil and salt and you have this biblical crackling?
AlexNipe its the water that's the secret
AlexNipe how can little sprinkles of salt make that skin crispy? Chinese pokes the skin with knife/forks then smother it with rock salt
raymund usi ~ the chinese boil the belly first, then use fork or nails and stab the belly many many time. that result in amazing crunchiness.
its everything he used, water, salt and the oil too. trust me im asian oh and sometimes we boil it first
It's the temperature and the sunflower oil, the oil gives it that amazing color, the temperature allows to make it crispy while cooking the meat, the water softens the underneath flesh, the salt just for flavor, I did this for Christmas, my family was absolutely uncontrollable, they attacked the dish like a pack of wolves. Amazing recipe from Marco.
I'm actually salivating at that cutting sound.
Amazing , Thank you 🙏
The image of Marco smelling the sage could be a Renaissance painting.
The amazing transformation of a simple, cheap dish, to a simple, hilariously expensive dish if bought in a restaurant :D
i have try this. follow every step of the video. first try and it was a success ❤️
You are indeed the Master Chef Marco. Your creativity, you dont care about the looks and he phone fame, you cook, and you do it perfectly. You taught Ramsay, Bourdain told me you were his Hero, you are at the level of Keller and other culinary giants. Good for you, keep cooking , fabulous, from a humble CZcams Chef.