0:00
- Y'all, I'm fixing to share with y'all,
0:02
it's got to be my favorite appetizer,
0:05
and I'll tell you the first time I ever had it,
0:15
what's the name of that casino, Eddie?
0:19
- Foxwoods. Yes. And we had dinner in the steak restaurant.
0:24
- [Eddie] Salt Table.
0:26
- What's the name of what?
0:28
- [Eddie] I think it was Salt Table maybe.
0:31
'Cause the posts were made out of salt.
0:36
So anyway, somebody said "Make sure you get the pork belly".
0:40
Well you say pork and belly and I'm in.
0:45
It was the best thing I'd ever put in my mouth.
0:49
It was like eatin' candy. It was so good.
0:53
And the other day, Eddie and Michael
0:55
and I finally got out to our new Costco here
0:58
and went into the meat department and there set pork belly.
1:04
Now I've never seen it here at my regular grocery store.
1:07
Eddie said he has seen it at Publix before.
1:11
But I've, I've just never saw it.
1:14
I guess my eyes just missed it.
1:17
But, so I wanna share with y'all today,
1:21
if you have the ability to run up on some pork belly,
1:26
honey, you got to try this
1:29
'cause it's just out of this world.
1:31
So I'm gonna mix up a rub first
1:35
and I'm gonna do a half a teaspoon of onion powder,
1:44
a half a teaspoon of garlic powder.
1:51
Now last time I cooked it, I used paprika.
1:54
But I think I'm gonna kind of stay away from the paprika.
1:58
And besides, I don't have the sweet kind,
2:00
I've just got regular paprika.
2:02
But that has a tendency to make it turn dark. And...
2:08
- [Eddie] You know what I think made the other one so good?
2:13
- Yes. The pink peppercorn. Oh my goodness.
2:18
It was, and to me that was the trick, Eddie, was the pink.
2:23
It just gave it, I wonder if we have any?
2:30
All right, now I'm gonna use a half a teaspoon.
2:32
Everything's a half a half a half, y'all.
2:35
So a half a teaspoon of salt, half a teaspoon of pepper.
2:43
I'm gonna use probably maybe a tablespoon of brown sugar.
2:48
That's a half a teaspoon
2:51
and another half that's one teaspoon.
2:54
How about that? Just like that.
2:59
And that's probably a tablespoon.
3:04
Alright, now if I had some fresh ginger,
3:08
I would certainly use that.
3:09
But I don't have fresh, but I do have a paste.
3:20
put a little ginger just 'cause I like the,
3:24
And it's wet, so it's not dry like our other ingredients.
3:36
Yum. Oh I hope, I hope, I hope y'all can get ya hands
3:46
And I've got company, oops.
3:49
I've got company coming in tonight so
3:53
this is gonna be my appetizer for them.
4:04
Look at this pork belly.
4:05
Now they had two different kinds, y'all.
4:06
They had one that was already sliced like this
4:10
and then they had the whole piece like a slab of bacon.
4:14
Look at this beauty. Is that not beautiful?
4:19
Looks just like bacon, doesn't it?
4:26
So I'm just gonna rub this down.
4:37
I like mine a little sweet.
4:39
I'm gonna just add the rest of that suga'.
4:45
All right. I'm gonna flip that over
4:51
and cook it on the other side.
4:55
Coat it on the other side, not cook it.
4:57
I am gonna cook it on both sides.
5:00
About halfway through the cooking process,
5:04
I will flip 'em over.
5:13
So if you cook a lot, you'll have to
5:18
double your seasonin'.
5:24
(fingers scraping plate)
5:40
I'm gonna put it in the oven, probably 2-50, 250 degrees
5:46
and I'm gonna cook it low and slow.
5:50
And then I may bump up the oven temperature
5:54
to a little bit higher.
5:56
Maybe 300, 3-50, something like that.
6:00
Like I said, what I read on,
6:06
on the web, some people cook it at like 400 degrees
6:10
and I don't like to cook it that quick
6:13
'cause I like the all that fat to get nice
6:16
and soft and cooked real good.
6:21
So, I don't know how long it's gonna take, low and slow.
6:24
It may take 45 minutes.
6:29
I ain't got nothing better to do.
6:30
So I will wait on my pork belly.
6:39
Y'all, this is my finished product on the pork belly
6:42
and it is so, so good.
6:45
And I got it right on time for my company.
6:49
You know I told y'all I was having company
6:50
and spend the night company,
6:53
so I just took this outta of the oven.
6:55
My company just got here.
6:59
Okay, y'all. Pork belly!
7:02
Y'all say hey to my friends, please.
7:08
- [Paula] There you go.
7:09
Pork belly. Pork belly.
7:12
And there's your fork right there.
7:17
- [Friend] Looks good, smells good.
7:19
- [Paula] I guess y'all need a plate, don't ya?
7:21
- [Friend] No, we don't need a plate.
7:22
- No, we can stuff it in.
7:25
Gotta try that pork belly girls and guys.
7:28
Oh, the men love it. Men love it.
7:34
Hey, y'all, it's Paula Deen.
7:36
Now, if you enjoyed this video, be sure to like it
7:39
and click the subscribe button as well as the notification
7:43
and bail to be alerted when I post a video.
7:47
Love and Best Dishes Y'all.
