oh hello guys and welcome back to the urban butchery channel on today's show
we're gonna be doing something really really special and quite close to my
heart since i started off as a pork butcher we're gonna be doing the pork
belly I'm gonna show you how to single bone it I'm gonna show you how to score
it and ultimately how to roll it so without further ado let's move over to
the butchers garden and bottoms up heads down let's crack on hi guys and welcome
back so here we are the star of the show a beautiful piece of belly pork now this
is a massively versatile piece of meat we can use the Fleur fat which is on the
top here we can use that for tieing on fat we use it for sausages we can render it
down it's just fantastic then we move on to the belly pork itself fantastic
sausage meat we get a beautiful joint from this part here we can get belly
pork slices we can get spare ribs and we can get a beautiful beautiful belly pork
joint and that's what we're gonna be doing today
so the first step what we need to take is to remove what we call the Fleur fat
always maintain the edge of your knife so first cut that we're gonna do
it's just along here so just using the tip of the knife which is only that much
just draw the knife along nice and gentle you don't wanna go too deep to
cut the underlying muscle put the knife down then we just grab all of this
corner on the floor fat just loosen that a little bit more and we should be able
to pull this aware what we want to do we'll render that down we'll mix some
lard with it what we have here we have the diaphragm skirt here so we're going
to take that off point of the knife again just to the end move it down very
gently you will come across some little knobbly bits of the bones there we just
go over those and then we'll just take that off the next step I turn it this
way for you and we're going to reveal the ends of these rib bones here so we
start from the small ball at the ends not the big hand we just move our way
down making sure our hands are out the way so what we're looking for you can
just see them coming into play now use these gristle parts on the end here the
end of the ribs so I've just got my knife nice and flat just running across
the top this is a victorinox six inch flexible knife by the way excellent
knife for this you can use a 5-1 inch if you wish now I could she taught this out
and we could love this as spare ribs but because I wants to utilize all the meats
and all these intercostal muscles going in between the ribs here we're gonna
single born these but before we can do that I just wants to release this meat
here just on the end of the sternum will they take our time with this no rush
let's be a sausage meat there and then just for this part here we're just going
to go through these joints here so punch your knife where this novel is
here just beyond the novel no I'm just pushed down nice and gentle like that
just push through that one as well and then we're going to remove the sternum
part just following the bone or the points of the knife and we'll trim that
up a little bit later on so the next step we're gonna debone this single
bone it I turn it that way for you so this is what we call the dagger grip so
start with a small one on the end here take that one off and this one now this
is really good practice if you point work and just getting that feel for the
knife
I'm going very gentle here on ball at a time no once we start getting to this
bone here the Cartilage starts coming to play so
we're gonna have to follow this bone down under rowing the cartilage as well
just take that off and they were gonna have to follow the cartilage long so
nice and gentle here twist your wrist around and come right down we go
twist your wrist round and come out
you can start to see the shape there start again
there we go like I say a very satisfying job to do something you can do in your own kitchen
no issue so I'll just check for a small bone on
the end here and then we'll check again see make sure there's nothing on this
end either so there we go just run things in between these
intercostal muscles just feel for any bone chips this part your hand here is
very sensitive and an old butcher that I used to work with call Cliff Duxbury
he said always used I said that will pick up bone chips anything that you
might not see so don't be afraid rub your hand over it pick something up
just there then
just take that out
and there we have it so there's your deboned belly pork you know I'm just gonna
straighten this end off this is rather a big belly for sure yeah it's a beautiful
piece of Belly if I just cut you one slice off
I mean just look at that it's absolutely gorgeous, gorgeous that fried up oh my
god super of course you can see we've got
these little parts here what I like to do it's just to straight line through
the rind keeping it straight with this side just bring that along just cus
underneath I turn it that way for you you can see and then just run my knife
underneath just to get rid of those pieces
that's one side check it over got excellence so what I'm gonna do now I'm
gonna score this baby, bit of edge maintenance especially on the point, now I'm gonna
score so there's a couple of reasons why we score this I mean firstly it enables
us to cut through it if we need it to like that and the other reason is it's you
can peel strips off of the crackling and give it out when you're presenting
the meal the way to score is just the point of your knife that part there now
what I would suggest is that you go halfway work your way along half way
turn it round then match up your lines as you go down there another little
urban butchery hack is that if you do you your score lines equal distances
apart you can then make sure that your string goes equal distances apart
as well so let's give it a go we go half way through
just scouring through not too deep you don't wanna go into that underlying
muscle the thing is you've you score into the muscle and then when the joints
cooking all the juices start to run out of it and then it can the contribute to
drying up of the joint so we don't want to do that it's also classed as bad
practice as well so nice and steady take your time about this make sure
your hands out the way make sure your knife sharp enough for doing this there
we go you can see that now we're going to turn
it round but we're just going to match up the lines get more edge maintenance
so match the lines up see 1, 2, 3 keeping it nice and straight of course
you could Diamond score this as well but it's a little bit more difficult maybe
you wish to do that you could do that
so there we go so this piece that we cut off here I'm just gonna trim the rind
off then we'll just pop that into there cuz we want to use the whole the whole
belly for this so the next step we're gonna roll this roll it over as you see
this quite a considerable amount of fat on this about mean that will after the
flavor it will be superb and it will render down during the cooking process
as well so don't be too frightened of that
so let's tie this Beauty up then so we've got our butchers twine I'm going
to start from the middle on this one
come over over urban butchery speed not you here they're not click-through put your
string on to the next line so I'm going to put quite a number of
strings on this one there's a different way of tying this off which I'll show
you in a later video which is a little bit more fancy
see how quick that knot is really handy for when you are tieing bacon or you are doing
Gammons at Christmas most butchers will know all about Gammons
at Christmas
quite to this end now
it's coming together quite nicely so speed things up a little bit here I do
love the sound of that string when it's under tension and then you get the click
of the knot it's very satisfying
what we're gonna do with this once we've bonded and rolled it we're gonna cut it
into nice usable joints don't forget what I said should you go to your local
butcher you will prepare this for you no issue no problems
a lovely rolled belly of pork little bit of edge maintenance isn't that a beautiful sound
so now I'm just going to trim off the ends just to send they're just square it
up ask any butcher in any shop he will say the
face of the meat sells the meat so just check this off
a beautiful sharp knife there so there we are there we have it a beautiful
roll belly pork so now I'm gonna put it into say three joints out of that so we
start there so I'll cut down in the middle of the just see how sharp my
knife is keep your hands together now and push through right through to the
bottom and then again
once you get to that stage put your hand over the top cut down nice and straight
and there you have it guys beautiful bond and rolled belly a pork I
hope you enjoyed that video as much as I enjoyed doing it
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skills for life!