Ultimate Michelin Pork Belly
By Fallow
Community Score: 50% | 60.0K views | 1w
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Can you make Michelin-star barbecue without a smoker? We set out to recreate the legendary Peach Tea Pork Belly Bites from InterStellar BBQ in Texas – one of only a handful of Michelin-starred barbecue restaurants in the state. After tasting the original dish from Chef John Bates, we challenged ourselves to recreate it using equipment any home cook can use. From the pepper, salt and garlic cure to the iconic peach tea glaze, slow confit cooking, and a bourbon butter finish, we break down every step so you can make incredibly tender, melt-in-the-mouth pork belly at home. Video Chapters: 00:00 - Intro 00:16 - Cure 01:14 - Tasting the real deal 01:33 - Pork belly cure 01:46 - The glaze 03:45 - Confit the pork 04:37 - Setting the pork belly 06:03 - Portioning the pork belly 06:47 - Glazing 07:26 - Finishing glaze 08:20 - Tasting
Tags: michelin star recipe, michelin star bbq, texas bbq, interstellar bbq, interstellar barbecue, chef john bates, pork belly recipe, bbq pork belly, smoked pork belly, pork belly bites, burnt ends, barbecue recipe, texas barbecue recipe, how to cook pork belly, confit pork belly, peach glaze, bbq glaze, low and slow cooking, bbq techniques, restaurant recipe
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