I can't see the recipe and I really want to try it. I am subscribed. Fun fact- I can walk to Interstellar from my house. I drive past it almost every day! I've had the pork belly and it's amazing! The line to get into the restaurant is always crazy long.
Yes, but I think your instruction about reducing the tea is wrong... Reduce it to 2/3 - which would be 640ml, or by 2/3, which would be 320ml. Not sure where 80ml comes from?
There was a missed opportunity to use smoked finishing salt in the video.
I wonder if it might be easier and more efficient for home cooks to do sous vide confit where you put cold tallow or lard in the sous vide bag (along with liquid smoke), seal it, and then sous vide it at 74 celsius (165 fahrenheit) for something like 12 hours. It would use less fat, and possibly increase the pork flavor because there would be a higher portion of the fat rendered from the belly itself, so maybe a less diluted flavor. You could also separate the sous vide liquid from the fat and add the it to the glaze.
I have a hope that one day more smokers will be available worldwide and people can start getting really creative with the craft of American Southern BBQ by using the techniques with local ingredients and flavor styles. I just think that BBQ is a unique American contribution to cuisine as a set of techniques and approaches to ingredients.
Yeah sure, stand on the sidelines and deviate from the recipe and then tell them it doesn’t work. Have you tried the ACTUAL original recipe first before suggesting a modification?
Where did I say it doesn't work? You seem kind of frustrated since you're referring to me pejoratively as a kibitzer and I'm not sure why that is called for or useful. It's uncharitable.
I've done duck leg confit the traditional way and wound up wasting a lot of fat since I didn't end up having a lot of other uses for it before finding a sous vide confit recipe. I've also done carnitas the traditional way and found that it isn't as flavorful as what you get in restaurants because they build flavor into the fat after reusing it for carnitas over and over.
I don't think cooking is purely empirical, so I think there's different ways of doing what they are doing without having done exactly what they're doing. I'm also pretty confident that whatever thoughts I have, which weren't at all designed to denigrate or condescend, aren't going to hurt their cooking skills or desire to offer advice of their own.
Why do you suggest a different approach and method almost immediately after they post? It’s undermining their credibility and yes it’s frustrating because it’s ridiculous to whine about being uncharitable when your comment is exactly that.
If you’re so experienced where is your Substack column with all your recipes and experiences as a chef? You’ve made zero posts on your own account and you don’t even describe yourself as anything close to being a cook.
Experienced cooks with class and empathy don’t treat others in the way you just did.
Did this recipe during the weekend, oven cooking is not heatwave friendly, but this pork recipe is worth it, it came out amazing!! thank you for sharing!
Any particular recommendations on smoke water? I bought some a while back and while it had some hickory flavour it tasted mostly sweet and molasses / malty — there was none of the bitterness or minerality I expect out of the thing. Tasted more like a component of barbecue sauce than anything (which maybe is the point of BBQ sauce, I suppose).
I subscribed so that I could see this recipe but cannot see it. I am definitely logged in to substack and am definitely paid up on my subscription. Can anyone let me know what is going on?
Just wondering the recipe calls to reduce the lipton to 1/3 off the total volume except (about 80ml) but the recipes starts with 960ml lipton. Do you have to reduce it until it reaces around 320ml?
Hi all - sorry about the glitch there. Can everyone see the recipe now?
I can see the recipe. Now. It is 4:22 am Mountain Time US
Also unable to see the recipe!
Make sure you're logged into substack, like you i couldn't see the recipe until i logged in.
I am logged in though
I can't see the recipe and I really want to try it. I am subscribed. Fun fact- I can walk to Interstellar from my house. I drive past it almost every day! I've had the pork belly and it's amazing! The line to get into the restaurant is always crazy long.
I couldn't see the recipe either but then i realised i wasn't actually logged into substack, when I'd logged in the recipe appeared.
Yes, but I think your instruction about reducing the tea is wrong... Reduce it to 2/3 - which would be 640ml, or by 2/3, which would be 320ml. Not sure where 80ml comes from?
There was a missed opportunity to use smoked finishing salt in the video.
I wonder if it might be easier and more efficient for home cooks to do sous vide confit where you put cold tallow or lard in the sous vide bag (along with liquid smoke), seal it, and then sous vide it at 74 celsius (165 fahrenheit) for something like 12 hours. It would use less fat, and possibly increase the pork flavor because there would be a higher portion of the fat rendered from the belly itself, so maybe a less diluted flavor. You could also separate the sous vide liquid from the fat and add the it to the glaze.
I have a hope that one day more smokers will be available worldwide and people can start getting really creative with the craft of American Southern BBQ by using the techniques with local ingredients and flavor styles. I just think that BBQ is a unique American contribution to cuisine as a set of techniques and approaches to ingredients.
100% agree that sous vide is a better method.
KIBITZER ALERT
Yeah sure, stand on the sidelines and deviate from the recipe and then tell them it doesn’t work. Have you tried the ACTUAL original recipe first before suggesting a modification?
Where did I say it doesn't work? You seem kind of frustrated since you're referring to me pejoratively as a kibitzer and I'm not sure why that is called for or useful. It's uncharitable.
I've done duck leg confit the traditional way and wound up wasting a lot of fat since I didn't end up having a lot of other uses for it before finding a sous vide confit recipe. I've also done carnitas the traditional way and found that it isn't as flavorful as what you get in restaurants because they build flavor into the fat after reusing it for carnitas over and over.
I don't think cooking is purely empirical, so I think there's different ways of doing what they are doing without having done exactly what they're doing. I'm also pretty confident that whatever thoughts I have, which weren't at all designed to denigrate or condescend, aren't going to hurt their cooking skills or desire to offer advice of their own.
It’s about common courtesy and gentle respect.
Why do you suggest a different approach and method almost immediately after they post? It’s undermining their credibility and yes it’s frustrating because it’s ridiculous to whine about being uncharitable when your comment is exactly that.
If you’re so experienced where is your Substack column with all your recipes and experiences as a chef? You’ve made zero posts on your own account and you don’t even describe yourself as anything close to being a cook.
Experienced cooks with class and empathy don’t treat others in the way you just did.
Did this recipe during the weekend, oven cooking is not heatwave friendly, but this pork recipe is worth it, it came out amazing!! thank you for sharing!
Is the lipton peach tea brewed from teabag or is it bottled beverage
Any particular recommendations on smoke water? I bought some a while back and while it had some hickory flavour it tasted mostly sweet and molasses / malty — there was none of the bitterness or minerality I expect out of the thing. Tasted more like a component of barbecue sauce than anything (which maybe is the point of BBQ sauce, I suppose).
Yep. me too. Subscribed. No recipe...
If Michelin started handing out pork belly perhaps I’d have a big of respect for them.
I subscribed so that I could see this recipe but cannot see it. I am definitely logged in to substack and am definitely paid up on my subscription. Can anyone let me know what is going on?
I am logged in and can't see the recipe. You need to post the recipe, not just the video.
Yeah, the Duroc pork. The lovely red pigs from Spain that are sweet and friendly.
You spoil us with these posts! Jeez
I can’t see the recipe, and this is definitely one I’m keen to make. I’ve seen all the others and I’m up to date on subscription, help!
Just wondering the recipe calls to reduce the lipton to 1/3 off the total volume except (about 80ml) but the recipes starts with 960ml lipton. Do you have to reduce it until it reaces around 320ml?
Thanks for catching that, we tripled the amount of glaze at the last minute so it should be 320ml.