Yes, I would so eat that. I like it better when I can buy a sows belly with the buttons on, that is like heaven. I would like to try the same technique with a jowl from a sow hog.
as he said with the onion, removing water then you remove the acidity, since those mentioned are liquid, the acid is not removed since they concentrate instead of cooked out as there is still water content in the braising liquid
its like you cant make a proper tomato soup with raw tomato, no matter how much you cook it, it will still be acidic, you have to roast the tomato first, removing the water as well as the acid
i suppose butter bean and the stock would tone down the acidity but still…
admin
Those are some Gordon Ramsay type close-ups.
this guy is a disgrace cooking with artificial crap
This type of food is just amazing. You can do so much with belly pork.
I assume he meant 3 hours total? 2h45m plus last 15m for beans/carrot/celery….
why does he keep saying "belly pork". isnt "pork belly" the currect way to say it.
What does cooking without color mean?
What Brand of Olive oil does he use in all of these videos?
this is sweeter than Chinese sweet and sour pork mate
4 hours? but did he not say 2 hours and 45 mins?
Dat chopping action drool
Yes, I would so eat that. I like it better when I can buy a sows belly with the buttons on, that is like heaven. I would like to try the same technique with a jowl from a sow hog.
And a little olive oil.
Never seen a better Chef.
I get a boner by watching this
– never seen pork 'n beans on such a boss fuckin' level…
Beautiful knife cuts.
Could this have remained on the stovetop instead of going into the oven?
you just proven my point
Understand what?
doubt you have cooked with citrus juices of large quantity, you wouldn't understand
as he said with the onion, removing water then you remove the acidity, since those mentioned are liquid, the acid is not removed since they concentrate instead of cooked out as there is still water content in the braising liquid
its like you cant make a proper tomato soup with raw tomato, no matter how much you cook it, it will still be acidic, you have to roast the tomato first, removing the water as well as the acid
i suppose butter bean and the stock would tone down the acidity but still…
Some of the acidity would be reduced when cooking surly? That is what i would have thought anyway
Too acidic? I guess that's preference.
real question though, wont it be too acidic using orange and tomato
thats bloodly fine onion
Never trust a chef with poor knife skills.
Yes, just ask one. Ha.