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Unheard of Cooking Method! "Collared" Pork Belly

Jan 14, 2022

pork

belly

is on the menu today and we found a fascinating recipe from 18th century cookbooks something very, very different from the standard way of

cooking

today it's going to be amazing thanks for joining us today as we savor the flavors and the aromas of the 18th century, so today's recipe is fascinating not only because of the cut of meat that we are using, but also because of the

cooking

technique and the technique here is called collaring, which has to do with rolling the meat and tying and boiling it is something that not only cooks the meat, but it's a very, very interesting kind of short-term preservation technique, so this coloring

method

is something that comes up in 17th century cookbooks, books 18th century cookbook and then it disappears and we don't see it today so that's from powell's cookbook there are about 10 necklace recipes here this one is called

pork

coloring take a piece of pork

belly

season it high with p Season with salt and spice and a good handful of grated sage, roll it up as above, boil it for five hours in the same marinade as for the veal before serving with mustard and a little sugar, that's an interesting recipe, I've never seen anything before like this this is really fascinating let's get started so when I look at these recipes I'm always careful what the words are actually saying and in this recipe uh it talks about crushing this sage so you know I'm cutting it but maybe I should separate and grind it but I really like the section where it talks about high spice huh this piece so part of the preservation technique is not just wrapping it but also the high spice that its happening. inside this and spices it just says spices, isn't that cool?
unheard of cooking method collared pork belly
What they probably mean is what we did in a few episodes makes spices in the kitchen, so that's what we're going to use in our recipe today. Our pork belly is very spicy. ready for the next ge station which is rolling it up and tying it and these recipes call for using tape a wide ribbon not string we want it to hold together better so I already have my strings laid out or my ribbon for that matter so to say. we're going to place our pork belly on top of it let me tweak our ribbon a bit there we go and i'm going to roll this up okay looks very interesting doesn't it? now we just have to tie this tie it tight before we go any further, i wanted to talk about the cut of meat just for a second in the recipe, she asks to bone it in, but it doesn't talk about trimming any fat, it doesn't talk about removing the skinless and it's that's why we left it and I think one of the reasons we see the skin not coming off is because this coloring

method

wouldn't work well if we didn't have the skin on it wouldn't hold together it would just cut through that grease and I mean there's not much else to a pork belly so without the skin I don't think it's bad it would work well so our pork belly is set up it looks great it has all those spices it should be amazing so our next step is our pickling solution for our pork belly to boil and it comes from a different recipe than a few recipes back, this one starts with boiling it in white wine vinegar and water, whole cloves and mace and u n bunch of sweet herbs and a slice or two of lemon, there we go, that's our pickling solution, so we've got water. vinegar and we've got our sweet herbs we need to prepare our gay nose or our little bunch of herbs that we're going to put together so you remember that the recipe actually calls for white wine vinegar but obviously the vinegar I poured in wasn't white wine vinegar we're using malt vinegar which is actually very similar to 18th century white wine vinegar that's why we use that vinegar where we want to add water until it covers the top and we're going to boil it with the top on we want to keep the as much of this pickle her as possible so the next step is just a few more spices that we throw in then it's ready to go on the fire so the last spice we have here is mace and normally I would put nutmeg in this point but I'm not going to cheat I'm just going to use the mace which is related to the nutmeg I just need a little bit of that here in the solution john the recipe doesn't require new z nutmeg, they'll never know, do it, this particular pork belly we boil for about two hours and depending on the size of the pork belly, you may need to boil longer.
unheard of cooking method collared pork belly

More Interesting Facts About,

unheard of cooking method collared pork belly...

The recipe actually mentions five hours. I'm not sure what would have been left after five hours, so we held it for two hours. on this one, but if you have a really big one, it might take five hours, you know, and if we look at this cut of meat, a pork belly or they might have referred to this as bacon in the 18th century, they use that term a little bit looser than us that was the least expensive cut if anyone ate meat maybe bacon is the only thing they could buy pork belly here now there's a lot of fat there's skin there's fat then there's the meat part of this pork belly pork uh most likely in the 18th century they would probably have eaten all of it she certainly not I'm not talking about cutting the fat out of our recipe or he or she the author so we have a choice although today we can eat as much as we want and some people find it will like everything I'm going to try a piece. at this very good time the spices are amazing very tender a lot of really very tasty spices show up in this and obviously we used our spice mix and had sweet herbs boiling with it and we have the salt and pepper it tastes tremendous and we should expect a lot of flavor all that fat adds a ton of flavor so this is probably one of the tastiest meats I've ever had it's tremendous I love experimenting with recipes like this we don't do today and it was so good if you would like me more episodes like this make sure you subscribe and hit that notification bell so you actually get notified hey we have a live stream every friday at four we had a great time on that live stream lots of fun so be sure. to see that thanks for watching today
unheard of cooking method collared pork belly

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