ULTIMATE PORK BELLY | Jamie Oliver

So I'm going to show you how to make the perfect

pork

belly

and it's tough: how do you get that amazing

pork

belly

that's crispy but then melts in your mouth, tender, juicy and gorgeous, right? A good chunk of that. Well, that's what I'm going to give you. This is a beautiful, basic recipe that works every time and you will love it. You'll get crispy, you'll get meat, and you'll get huge smiles around the table. So guys, let's start with the pork. Go to the butcher: you want a piece of free-range pork. Look for marbling, and this fat will be mostly removed, but the journey kisses, cares, cares for the meat.

Why am I doing a big part? Well, the leftovers from this will be amazing. Whether you freeze it, refrigerate it, or use it the next week, it will be amazing. Now I'll show you how to rate it. Now there's a little secret weapon: the Stanley knife. So get a Stanley knife, change the blade (I don't want your dirty old blade doing your DIY) and the cool thing about this is the fact that this blade can go up and down and it clicks properly, and we know we can click on that and that will go through the skin and mark and you won't get into that meat, which means the juiciness is optimized.

Okay, I'm going to go down the middle and I'm going to score all the way. Take the skin and I'll mark it maybe every inch. Almost like a fishbone. So that's a ready side, but what you'll notice is when I open it up, can you see that kind of concertina? The heat can come in faster and the flavor can come in more. This is going to be amazing. Turn it around. So check it out here too and then I want to make a flavored salt. It's a really exciting part of cooking. We will use beautiful spices and herbs.

First it's the coriander seeds, then the fennel seeds, then the black pepper, 2 tablespoons of each and 2 tablespoons of sea salt. Then 2 bay leaves. Take that little center stem out of here and hit it. Now is the time to use it. Rub it into all the little nooks and crannies. Let him in there. So I added a little bit of olive oil in there and that little bit of oil helps render, but now I want to remove the seasoning from the skin. Brush it because it's in there, and we're going to take four beautiful white onions, we leave the skin on and I'm going to cut it into quarters.

This will grill like a trivet under the pork and the skin will prevent the onions from burning. So use the onion to hold the pork. You want everything to be roughly on the same plane and then it's going to go into the oven at full power, which is about 230 degrees Celsius or 250, which is about 500 degrees Fahrenheit. That takes between 40 minutes and an hour. Then I'll show you what to do next in the meantime. I'm going to get soap and I'm going to clean this place. It's going to be impeccable and that includes me. The pork looks amazing and since the pork rinds are getting perfect, I want to eat a lot of vegetables.

We have some beautiful potatoes, leave the skin on. Chop them into one-inch pieces. It goes in and then we will do exactly the same with the fennel and carrots. I also have some celery here. Take some herbs like rosemary. A whole head of garlic, skin removed, literally tear it apart. So season it with salt and pepper and then mix it very well. But there is no oil here, because what we are going to do is take the pork out of the oven, look at that! Come on! We have cracklings, but now we have to change the attitude towards cooking because high heat produces cracklings but will make the meat tough on the bottom.

Now we're going to go to the oven and we're going to turn it down to 150 degrees Celsius, which is about 300 Fahrenheit. Well, we have gone from high to low cooking, this is the genius. What we have underneath, listen to that crunch, what we have here, ladies and gentlemen, is the potential for the most incredible homemade salsa. People will go crazy for this. We already have guaranteed crunchy crunches, right, so I want to guarantee tenderness. So we'll do it using another brilliant technique that I love. So I'm going to take this pig and put it right on the bars.

Place it back toward the top of the oven. The vegetables go underneath and literally that fat, as it melts off the pork belly, will rain down on all those beautiful vegetables. It will be amazing. Cook it for about three or four hours at 150 degrees Celsius, which is about 300 Fahrenheit, and you'll know when it's done when the meat falls apart and is beautiful. We are at the end of history. The best just when everything comes out. We have amazing sauce, it smells so good in here. This recipe is rock solid. It will take care of you and the good thing is that since that pork cooked and poured fat over these amazing vegetables, I just mixed it in every once in a while, like every hour.

Check it out! Just amazing. Wow. Incredible crackle. Outrageous. Oh my lord! Come on, enough talking, let's get into it! and look at that! Come on man, just amazing. Tender, juicy. If I squeeze it, there is plenty of juice. Truly amazing. You have these ribs here and look how much meat will come off of them. Just absolutely beautiful. Check it out! Just absolutely beautiful. Oh right, I'm peaking too soon. It's time to serve a portion. So caramelized and delicious. Come on! Yeah, you know that makes sense, let's try it. So good. The flavor of the pork is spectacular.

Cute as you want. Crunch! Hmm. The vegetables are very tasty. So guys, please don't just watch this without doing anything. Go shopping tomorrow, buy pork belly, click the link for the recipe. Take care.