Crispy Pork: Building A Recipe Around One Ingredient
Want to think like a chef? Then build a dish around one ingredient.
When rich, fatty pork belly becomes the star – everything else supports it.
This is how you actually make a dish like a chef…
MY PRODUCTS:
MY COOKBOOK:
RECIPES:
TIMESTAMPS:
00:00 Intro
00:38 Pork Belly
02:38 Mustard Mash
03:28 Apple Cider Sauce
04:27 Parsley Oil
05:08 Calvados Apple
06:08 Apple & Fennel Salad
06:41 Pork Belly Finishing
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Director, Chef and Host: Andy
Producer: James Threadwell
Videographer: Ben Hasic
Editor: Caleb Dawkins
Kitchen Manager: Sarah Allchurch
#porkbelly #cookingskills #cheftechnique #restaurantquality #homecooking
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Okay, this looks f**king delicious. I'm making this
That was a great video 🎉
That's amazing!
Cooked this tonight, bloody delicious Andy
Love this, but what's that knife at 0:48? I checked back on your knife collection video and didn't see it, but I've been looking for a nice japanese petty and that kiritsuke style one looks amazing!
nice comment 😉
This may come across as a hater, but no, I’m one of the most loyal fans of AC.
Mate, the studio and the cam angles is giving me day time cooking shows on free to air tv.
You need to bring a bit of variety. Like going outside
Kinda losing interest 😢
Been lurking the channel for a while , but the ruff draft vinyl sealed the deal. Take my subscription!
How do you wash your cutting board?
You are a Kiwi living in Australia. Have you done an Anzac dish/es video? Paired with some wines!
absolutely love this!!!!! more videos like this would be killing if possible
Very cool video
3:53 Please, Chef, may I have a piece of your time? 😎
that was awesome mate!
Sieht gut aus
Holy shit, as someone coming up in this industry in it's zombified state, more videos like these please. Your Channel is an incredible resource alongside "school-of-hard-knocks"
What are the roasting trays you use?
Genius cooking video
This is excellent. Really enjoy the explanation around the chef’s method. Would also love some plant based recipes.
Great video, but one question- is it 140C fan-forced? Or not fan-forced?