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I have a small countertop appliance with many different settings. Do you recommend I use bake, convection bake, air fry, or roast? I would still use the same temperatures.

Thanks!

So why didn't you put both of them in a foil bath?

I'm rather curious to know why one of yours is grey from the start while the other is clearly raw. The smaller one looks looks half cooked before you start.

Traditionally, white vinegar is used, not vodka. But I assume vodka would work if you don't have white vinegar. If you truly want the best lechon of your life. Follow any Pacific Islander or Asian Style. Pork belly is a common staple of theirs

Okay poke with toothpicks rub with salt and a splash of vodka, got it! Oh, and a foil boat!😁

Nice knife drawer Dexter Morgan

Hi where did you buy your chicharron from please

Cảm ơn bạn đã chia sẻ

Does the water take flavor from the meat?

Thank you for this video it explains it well and clearly

My skin isnt turning orangish.

So I’m guessing from my O’level chemistry the alcohol in the vodka is drawing out moisture from the crackling. 🤔☺️

come to Thailand, i ll teach you 😎 its easier as shown here and you get it here everywhere. Btw, instead of using Toothpics (mai jim fan) you can use a normal fork ;)

Can can u do a very spicy chicken recipe please

A good provençal way of doing this is by starting as you do, neutral oil and garlic blend or crush it, go for a whisk had the egg yolk to start the emulsion. Had the olive oil little by little (The acidity comes from the extra virgin olive oil). This is how my family do aïoli in Provence.

Man, I'm sorry, I know I already wrote this in another video, but you are a God of explaining. I'm planning to open my own cafe in 2-4 years and your channel will definitely help.

I would try to convince myself to be brave enough and cook this dish for our anniversary.

Ohh, this is a video of a God. Exactly what I was looking for.

but isnt it wrapped in foil too when you cook it the regular way? i have made this and always the pork is wrapped arund the meat so your control experiment is merde anyway.

Found out your channel recently and I'm addicted to your food and cooking tips, keep it up

Looks like I know what I'm trying next week.

Why do you have Ciel bottle of water in your fridge? Mistery😮

No-one seems to do the simple thing, which is to cut the cracking off when the meat is perfectly cooked, and grill finish the crackling on it's own.

I cook two legs.and a whole belly at work for the last 18 years. With the convenience of a combi oven and brined meat, they go in seasoned ror a 5 minute steam and then cook at 175 until the legs probe to 68c and the belly will be closert to 75c. Then the temp is ramped up to 250c and full fan speed for five minute. This is the second stage of crackling...the first give you those nice small crackle bubbles and thos final stage gives you those much larger air cells of a.paler color. Have to keep an eye on it for this.part becaause it can quickly go from perfection to black in seconds.

Is there a difference using all the same ingredients including the butter directly, vs using a compound butter.

Thanks for the tips

I love this video! Great ideas! Can’t wait to try them. Thanks!!

No body knows? My mother who died in 1976 knew.

The last way is best 👍🏻 by the way I'm going to share 3 best methods of peeling desi garlic on my channel ❤

Also your pork belly will not be halal if you rub vodka on it 🤣

It should be illegal to sell pork so lean 😹

They're "tricks that Noone knows" because people are aware of how bad that crap is for you. Everyone used to know how to cook it properly back when people were unaware that they were killing themselves 20-30 years sooner by eating cracklins

Dont need to watch the video. The trick is to rub it in plenty of salt. And make sure you get right into all the ridges. Has been done in denmark for decades or more. Dont need vinegar, just do it right

Some said vinegar.

Can you explain that you bake it or broil it?

Brilliant! I'm definitely gonna try this, thanks 👍🏻(btw it's not blood coming out the cured meat. It's purge - water coloured by proteins)

They should erect a statue of yourself!!

Does it have to be vodka? Could I use whiskey or tequila?

I use a retractable craft knife to score, set the length properly and you'll never go too deep again.

lol! I got so excited about the possibility of a new way to make the pork to perfection the way you do, but as a recovered alcoholic, I can’t do this. Is there something else you can recommend instead of the alcohol?

No. No. No. A Thousand times NO. Aioli has no eggs.

What you are doing with the pork belly skin in hot water is what I also do, but do not leave it in, I pull it out and scrape the skin with a very sharp cleaver to remove the impurities usually repeating a couple of times after rinsing, if there is a lot of hair you can singe them off in a hot wok before water treatment, I never apply salt to the meat, yes you can help to dy out the skin using vinegar's or any alcohol as both will repel moisture. as for leveling out I usually insert skewers beneath the skin line along the length and breadth of the belly you do need to have 2 different sizes of skewers for the oven, we do have a difference in preperation as you have seasoned the belly with salt some will use a dry spice rub, I marinate in a paste for an intense flavour, what I have noticed with the majority of youtube video makers is that they never seem to hang the belly on hooks to drain off the excess fats and they always cut into the belly through the crackling 1st! these are the 2 biggest mistakes we all make, I was 1st allowed to take park in cooking belly pork in 1966 when I had turned 8 years old, never allow your butcher to bone or score the skin as they usually remove too much meat that you want to keep from the ribs and score too deep through the skin.

I tried jabbing with toothpicks, but went through 42 of them as they bounced off the pork skin then splintered. I then went through a couple of glasses (small) of Pino Gris to recover.

Looks like you did something to the pork belly that successfully crackled first? Did you poor boiling water over it and then chill it in iced water to avoid cooking the meat? That might help loosen the skin I guess

Do you have a recipe for the chili sauce?

If nobody knows you can not tell us !!!!!

👍👍👍🥰👏👏👏🌹🌹🌹🙏👏👏👏

i just smoke my pork belly for a few hours until it hits 180f and then put it in the oven on low broil to crackle the skin. works every time

The little bit of alcohol could also be used to impart a ton of flavour. Something oaked would work nicely, the right gin would add a lot of herbal flavour. Really looking forward to trying this next time i get a skin on cut of pork