This Perfect Bite of Crispy Pork Takes Three Days to Prepare — The Meat Show

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We’re in Manhattan’s East Village. We’re at a restaurant called Tuome, run by Chef Owner Thomas Chen. He has made a dish that I think is the best evocation of
Chinese roasted meats. It’s a pork belly that he’s
made into a kind of terrine, and then lay it on a
supremely crisp pork skin. It really is one of the great
pork dishes in my opinion. To basically make the perfect pig bite. Let’s go inside and let’s
see how it comes together, and more importantly, how it tastes. (rock music) It’s a three-day process,
and we use the bouchon pork. What I love about this dish is that it’s very, sort of, comforting. It’s pork belly. It’s very, sort of, homey food. But the technique that
you use is really, like, nobody could have come up with this that didn’t have a really
strong culinary background. We take the belly, dry brine it in salt, and we rub ginger and garlic into it, and throughout the cooking
process, it moistens the meat. We pour duck fat over it and
that’s another layer of flavor. And then it gets cooked in the oven at a really low temperature. So you confit it, basically? – [Thomas] Yeah, confit, for 15 hours. Wow, so that really
breaks everything down, and it just becomes, you can
pull it apart with your hands. Yeah.
At that point. At that point, we discard the skin where the meat lays. All the gelatin is kind of scraped off. After it’s cooked, you’re
left with a skin that doesn’t have that chewy feeling
that you get from a pork. – [Nick] Do we pull the meat? We press it on the skin and
then it goes into the walk-in. Obviously when it cools,
the fat congeals, right? So it’ll be solid?
Yeah. Then we cut it into cubes. Each order gets about ten cubes. Then we render it down in a pan. (rock music) Okay, well, here we go. This three-day process ends up with this magnificent
feast laid out before us. I think I should just get right in there and just try the first piece of pork. What do you think? (crunch) Mmm, you hear that crunch? So many layers of pork going on in that. It’s not chunks of meat, but it doesn’t completely
fall apart like a mousse. It’s got some character
to it, it’s got some bite, and what that does is really convey the different parts of the
pig in a really nice way. You’re getting really different flavors. I keep going back to the skin because, in a weird kind of way, it’s
so crisp on the outside, it’s like the skin on Peking duck, so it is kinda very referential to a lot of classic Chinatown food. And with the resulting contrast of that really supple, tender inner flesh, except that instead of duck,
you get the flavor of pork, which, in my opinion, is more profound. But I think that once we add
some of these other condiments, we’re gonna kinda change
the dynamic of the dish. Then it becomes a very
different experience. This is a sambal. Chilies, lime juice, it’s spicy. It’s gonna give it a nice kick. That adds a really nice acidic punch. There’s also a little bit of heat. It’s not overpowering. It’s not even as strong as like, maybe like a vinegar-based
hot sauce might be, but it does really help to sorta counterbalance the
extreme richness of that. What I really appreciate about this dish is the time and care that goes into it. Three days, it’s an arduous process. Really, it’s a lot of work for what is essentially about ten bites
of food at the end of the day. But, I think what he’s done is really quite unique in my experience. He’s really synthesized the
best parts of those dishes. Whether it’s Peking duck,
whether it’s pork belly, whether it’s spare ribs, and sort of distilled them into single bites that are just the perfect bites of pork. You know, pork belly is
implicitly a very rich dish. And there’s so many different
things you can do with it. But what I like about this is that he’s using pork belly to evoke the rest of the animal,
if that makes sense. This doesn’t really taste like bacon. It doesn’t really taste like ribs. It doesn’t really taste like pork chop. But it kinda tastes like
all of them at once, if that makes sense. Every bite is like the
perfect part of the pig. You get the crunchiness. You get the salt. You get that tender, sweet flesh. And it really is quite
sweet-tasting just on it’s own, because that’s the nature of pork flesh. My recommendation to you is if you are a lover of pork belly, get down to Tuome, try the Pigout for Two. You don’t have to share it. That’s just a recommendation on the menu. Thank you very much for watching. I’m gonna sit here and finish this off, and we’ll see you on the next
episode of The Meat Show. – [Chef] Put in there, not a huge amount. Little lemon juice. Extra virgin olive oil. I mean, this is basic.

100 comments

  1. Ruined the dish. There wasnt the need to seperate the meat from the skin and going thru all that hassle. Where is the layer of fat under the skin???

  2. dont think presenter knows what confit means. it would have to be in rendered pork belly or bacon fat to be considered a confit, not using duck fat.

  3. Trying too hard, it's good the first time already, just crisp the skin and eat it. Waste of time and effort, not enough on the plate too.

  4. It's 2am in the morning I'm watching this and I'm hungry af… This is this worst punishment you can inflict on yourself.

  5. I say it's a well executed dish that showcases and elevates cooking because it encapsulates the multiple flavor profiles pork can have ranging from Crunchy to soft.

  6. Stop interrupting the chef's explanation with your "extensive knowledge" on meat preparation. Start asking them more thoughtful questions, and maybe you'll be a better host.

  7. think its texture should be similar to wagu/kobe beef(melty fatty) with a crispy exterior. and the sambal doesn't look sambal.

  8. Wow for people who just can't seem to stand Nick you sure do make sure that you keep watching all of his videos.. Look, the guy talks about food in a kind of technical way compared other food presenters, but that's just his thing I guess. It's nice to have different lenses through which we can enjoy these foods that most of us wouldn't normally be able to experience. Stay calm guys and just enjoy Nick for what he is! 😉

  9. But does it have the essence of that funkiness and the platonic bite that signifies the mailard reaction?

  10. I don't understand why the comment section bullies Nick so much. I appreciate his commentary, since he actually seems to have a clue about what he's talking about. Him and Lucas pretty much make this channel.

  11. I dont understand the hate on this guy…you haters are jealous cause he gets to eat all these amazing food right? You rock Nick. Keep it up

  12. Not only does this meat hit those flavourful notes, it also invokes a sense of enrichment and satisfaction only a child would experience eating their first barbecue

  13. this restaurant doesn't "transform pork belly to evoke classic chinese dishes like barbeque pork ribs and Peking duck, but it a new way". It is just a new method of doing Cantonese style roast pork. I don't comprehend how it could be compared to Peking duck.

  14. I mean…Peking duck sure it literally there's a better comparison. Almost all Chinatown butchers should have a roast pork with crispy skin…

  15. When Nick likes something, he eats it, and keeps eating it. One bite and that was it here? You can tell he wasn't in love

  16. It's food. It shouldn't be synthesized. You can make delicious crispy pork belly In less than an hour. And it won't cost $30 like I'm sure that one did.

  17. that looks do damn good. bro i spend alot of my freetime watching shows like this on youtube and it makes me sad i dont have the money or time to go out and eat all this delicious ass food. t h a n k g o d f o r b e i n g b r o k e

  18. For $56 for that plate, before tax, I can appreciate the work that goes into it. But that's outrageously expensive for pork. It's 10 small pieces, and a small salad. I don't think I'll try it when I'm in nyc

  19. I think this is one that you need to try to understand. From what i see and your commentary it is hard to imagine what it is like, and to justify treating pork belly like this.

  20. Nick’s show prep:

    6 weeks on dictionary.com looking for ridiculous words to use to describe the food

    2 minutes right before taping on yelp learning about the restaurant

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