Crispy Pork Belly Tricks No One Knows About | Perfect Crackling
In this roast pork belly recipe, learn how to achieve the lightest, crispest crackling possible on your pork belly. The best thing about this recipe is it only takes an hour to cook, it keeps the meat tender and succulent and gets great crackling.
Turn this cheap, tasty cut of meat into a weeknight meal option with this method!
For this recipe, I used:
500g, skin-on pork belly
6g salt
10-20ml vodka
RECIPES:
Brazilian Feijoada - Black Bean & Pork Stew Recipe
Learn how to make a Brazilian Feijoada recipe! Go to for the ingredient amounts, more information, and over 780 more video recipes! I hope you enjoy this easy Brazilian Feijoada recipe!
How to Prepare & Cook a Pork Belly / Porchetta on a Charcoal Rotisserie BBQ!
How To Pork Belly / Porchetta????
.
This is not your traditional Porchetta! It's a whole side of Pork Belly that I butterflied open, seasoned, then stuffed with; Chorizo, Onion, Apple, Fennel & this amazing dry Chimmichuri mix!
What I don't show you in this video:
1. How To tie up your Pork Belly. Just do normal knots but do double knots. It will be fine. The hardest part will be getting the string wrapped tightly enough to hold the perfect cylinder shape. The long, but achievable way around this is to string up pork belly first just to get it to hold shape, then whilst leaving the 'loose strings in place, string it up a second time which will be a lot tighter. Cut off the original strings. Make sure you tie double knots, otherwise they will split open.
2. Lighting the charcoal.
I used 1 x 3kg bag or Premium Olive Pip Co charcoal Briquettes. I will post a short to show you how to light your charcoal without a charcoal chimney.
PORK BELLY STUFFING RECIPE FOR A WHOLE SIDE OF PORK BELLY
Ingredients:
Fennel Bulb x 2
Apple x 2
Onion x 2
Chorizo x 4
Rosemary × 4 Sprigs
Salt & Pepper to taste
*@toadskitchencupboard has a dry Chimmichuri seasoning mix that is unreal. I added a Tbsp to my stuffing.
If you want to purchase the pricky tool that I use; the Jaccard. Click Here:
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For Those That Like The Detail
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1. Dry the Skin first - up to 4 days in the fridge uncovered, skin side up.
2. Prick tiny holes (lots of them) instead of scoring the skin! If you dont have that tool; a Jaccard, you can use the tip of a sharp pointy knife.
3. For the trim; I do remove the flap meat from the meat side of the belly. I do this for shape & more even cooking.
3. On the Rotisserie; Start with the spit rod close to the coals, as your cook progresses keep lifting that bar so it doesn't burn. If you see flames licking the skin of the pork, its a sign to raise the height of the bar. I moved the bar once within the first 10min! just gauge the heat & focus on the colour at the start. You want it to brown a little but remember is around about a 2hr Cook!
4. I took it off the spit when the internal temp of the pork was 180f/82c
5. Rested under foil for 15 to 20min
6. Slice & Enjoy
Instant Pot Brazilian Style Pork Stew- Publix Recipe
Time for another video cooking up healthy Instant Pot videos with my sidekick Chad Trout! Today’s meal comes straight from the Publix website and it scored a big thumbs up from my six year old!
Watch us whip up a Brazilian Style Pork Stew over Basmati rice! I adapted this slow cooker recipe to the Instant Pot after I saw the recipe being featured at my local Publix. Finished in 50 minutes and that is including time to pressure AND a natural pressure release! Best part was it cost me less than ten bucks for six servings! Check out the recipe here:
If you have any recipes that you would like to see me convert to the instant pot, please send me a message and let me know! And make sure to follow me on FB, Insta and at moderndayfox dot com!
Here is the Instant Pot I'm using in this video:
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When you make purchases using my Amazon links, you directly support this channel! Thank you!!
Feijoada (Feijoada à Transmontana: Portuguese Bean and pork Stew)
GET THE RECIPE:
2 pounds pork shoulder or pork butt
2 pounds pork feet, knuckle or shank
8 oz pork belly or uncured bacon
1 pound chourico or linguiça sausage
1 pound dry red beans or 4 cans of bean
1 yellow onion diced
1 head of cabbage chopped
3 carrots chopped
1/4 cup extra-virgin olive oil
1 cup white wine
1 bulb garlic chopped
1 TBSP paprika
4-6 bay leaves
1 can diced tomatoes (salt and pepper)
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How to Cook Brazilian Feijoada: Traditional Black Bean and Pork Stew [ Legendas PT]
In Brazil, there is one dish to rule them all. You will find one dish cooked with passion and eaten with great pleasure, all across Brazil from the North to the South. That dish is Feijoada, the national dish of Brazil.
Feijoada is so popular with Brazilians that even the vegans and vegetarians will confess that it is the ONLY meat dish they truly miss. That is because Feijoada is more than just a meal; it is an experience you share with your friends, family, and community. Someone has even described it as Brazilian soul food. The meal itself is eaten over the day. However, around the pot goes the laughing, chatting, singing, dancing, cheering and bonding. This particular recipe has been cooked by me countless times, for groups of a dozen or more Brazilian friends who all miss the little things from back home. You will see one of these parties at the end of the video, and then you will understand what I mean by an experience you share. So, stay tuned to the end.
0:00 Intro
0:28 Ingredients
0:41 Rehydrating the black beans
1:12 Bean fermentation (there is a reason)
1:41 Rinsing the rehydrated beans
1:55 Cooking the beans
2:10 Seasoning the beans
2:31 Preparing the meat
3:42 Adding the meat
4:05 Preparing the pork belly
4:37 Add the pork belly
4:56 Feijoada complete
5:31 How to make a farofa
6:35 Eating the feijoada, farofa and the typical sides
6:52 Some Brasileiras review the feijoada
7:15 A festa brasileira
8:04 Where to find Brazilian ingredients
The Recipe
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Everyone's Feijoada recipes are slightly different, but fundamentally they are all the same. So don't be surprised if your Brazilian friend, partner or mother-in-law recommends less garlic, more salt, add an orange, or use pork feet, etc. Over time, you will develop your own unique way of cooking it. I say this so you don't feel that you must follow this recipe rigidly - it is soul food, remember.
Feijoada ingredients:
500g Dry black beans
1kg Pork belly
500g Bacon
1 x Pork hock or pork knuckle (smoked works well)
2 x Chorizo sausages (if you find linguica, use about 400g)
2 x Onions
6 x Cloves of garlic
6 x Bay leaves
Salt
Water
Side dishes:
Rice
Orange slices
Chinese broccoli or kale
Farofa
Farofa Ingredients:
500g Toasted Cassava Flour (Farinha de Mandioca Torrada)
1 x Onion
3 x Garlic cloves
250g Bacon
1 x Cup of parsley
4 x Boiled eggs (cold and quartered)
You can find the Cassava flour and Black beans at brazilianstylefoods.com.au.