OpenTube

Ultimate Michelin Pork Belly at Home

Fallow

549,821 views

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

20 Comments

@innertuber4049 2 months ago

✅ Cartouche
✅ A couple knobs o' butter
✅ Confit

@youtubeaddict1 2 months ago

I cover my bellybutton with a cartouche.

@Pistols4 2 months ago

Custom rectangular cartouche ! What a day to be alive ❤

@murderbeam9614 2 months ago

"That JIGGLE!"
"What does that remind you of?"
".....ah..."

@ravir75 2 months ago

As amazing as this looks I cant make this at home.as i dont have the custom rectangular cartouche, just the regular round ones. Such is life.

@HappyTwoBe 2 months ago

8:32
"look at that jiggle."
"what's that remind you of?"
"..uh."

@ChauNyan 2 months ago

6:04 Jack is expressing his inner 📺 TV chef, preparing a batch a night before 😂

@georgehelliar 2 months ago

Man, you guys have a real knack for putting out just the recipes I need. Like, how did you know I have a lovely piece of pork belly in the freezer?
When you live in Barbados, you kind of have to buy nice produce when you see it, and then figure out what to do with it later.
The question now is do I confit, or fire up my homemade smoker...?

@danhan121 2 months ago

2:50 didn’t realise Deep Purple were culinary genious’

@CssHDmonster 2 months ago

cooking the fattest part of the fattest animal in fat and then a butter sauce, never change restaurants

@naterivers6107 2 months ago (edited)

Granted yes, its not true barbaque, but as a southerner I do approve. You've got liptons and peaches represented.

@Jason.Puttering_around 2 months ago (edited)

Happy to have a Texan dish. Yall are welcome to come and spend time down here.
FYI, the BBQ you get at our restaurants isn't like what many of us make at home, they smoke for a few hours then toss it in the oven. Many of us baby BBQ, try a 24 hour smoke. They try to make it about the rub, but real BBQ doesn't need it, salt, pepper, garlic and a perfect blend of different woods to create perfection.

@dangerousbee 2 months ago

Impossible not to like. Pork belly, fat, butter, bourbon and a custom cartouche.

Legendary levels of decadence. Chapeau.

@davidhalldurham 2 months ago

Been to Interstellar, had the Peach Tea Pork Belly. It's worth the effort. Absolutely delicious.

@TETT. 2 months ago

7:10 he ready to throw hands

@lukelightstone 2 months ago (edited)

@wilsonsbbq posted a video with the recipe. He’s cooked with John Bates and knows his shit. The glaze uses peach jam and cold brewed tea.

@brianlojeck 1 month ago

Oh, I just had a thought.

I'd bet a decent amount of money that the place in texas doesn't boil down the tea to make a syrup. They likely get the syrup from their beverage distributor, as it's used in the self-serve drink machines.

Sadly, unless you have a commercial account set up, boiling down the product is about the best option.