SnuffCartoon: Did I just see Greg use an oven? Does your charcoal chimney know you’re cheating on her?
gregthegregest2: Here’s the original source video recipe: https://youtu.be/om1v32YQHKQ
This recipe takes a bit of prep time but will give you the most tender meat and perfect crackling.
On a personal note, I would to extend a huge thank you to this sub for their support.
Today I have been sober for two years!
Two years ago today I woke up and made one of the best decisions of my life. I decided enough was enough, drinking alcohol was slowly destroying me, my health and my relationships.
Thanks to my beautiful and amazing wife, we took steps to remove alcohol from our life. Looking back it amazes me how much of my time was wasted while drinking heavily.
Giving up alcohol has changed my life in so many positive ways.
A few of the things I wouldn’t have been able to achieve due to time, energy and money that was being wasted while drinking are:
My wife and I buying our first house together and being able to plan for the future.
Creating a cooking show that has gained a pretty good following and has helped me expand my knowledge in cooking and barbecuing in so many delicious, fun and interesting ways.
The way everyone here has supported my gif recipe (even the people that complain) has continued to motivate me to make more of these but also to keep me focus on not going back to the life I use to live.
I was able to find the time to film a documentary series with my dad about his journey into Beekeeping. It has not only taught me a whole lot about bees but given me the opportunity to spend quality time with my dad.
If you feel like you’re stuck in the trap of drinking too much, just focus on not drinking one day at a time and remind yourself “If I don’t drink, I won’t feel like shit tomorrow”.
zxBludShedxz: Is it low in sodium?
terretsforever: Man, I can’t ever find Pork Belly at any of our local grocery stores, even the butcher doesn’t have it. I’m vaguely convinced it doesn’t exist for consumer purchase.
TornadoApe: Did you take the trays out of the oven without an oven mitt or am I missing something?
rob5i: I had something called “thick bacon” at a Thai restaurant. It tasted nothing like bacon and was very chewy. Is that what this is?
heykarlll: wow didn’t know it was that complex
completelytrustworth: TBH I was starting to get tired of all the fairly simple recipes greg has been posting, but as a Chinese dude I had to chime in that this is pretty much spot on and looks great!
One thing that my family does is to tie a bunch of metal skewers together to stab the skin all over like the knife, but this way it’s more evenly done and marked everywhere.
Salt Kiln isn’t something typically done, but it is a great way to lock in juices and intesify flavors when roasting meat, and I don’t mind it’s usage at all here. It’s also a great flashy way to impress guests as well by cracking it in front of them (for other roasts, here the second roast step is necssary)
All in all, great recipe!
lovemypooh: I saved this for the recipe and the inspiring story, thank you so much for sharing both
TheLadyEve: This looks really awesome. I’ve never used that salt and vinegar technique–I will definitely give this a try, thank you!
codyfukincat: Thank you
philsner999: I thought of the scene in Aliens when Bishop did the knife trick when you were stabbing the pork belly.
[Aliens: Bishop Knife Trick](https://m.youtube.com/watch?v=NT0epw9P7-o)
Enforcementthrowaway: That’s a very weird way to make this dish. That’s not how the Chinese make it.
