Crispy pork belly every time
ฝัง
- เผยแพร่เมื่อ 30 ก.ย. 2024
- Ingredients
- Pork belly (you want a piece from the centre of the belly preferably)
- Salt, lots of salt…
- Any seasoning or rub your little heart desires for the flesh
Method
1. The day before, take the pork from the packet and dry it really well with a paper towel.
2. Score diamond patterns into the skin but make sure you don't cut past the fat, you just want to cut through the skin.
3. Place your pork belly onto a wire rack and season it heavily on the skin side.
4. Place in the fridge overnight.
5. The next day, pre-heat your oven to 180°C.
6. Take the pork belly from the fridge and brush off any excess salt on the top.
7. Season the flesh side with any barbecue rub or cracked pepper.
8. Place into the oven for 1 hour. After 1 hour, turn the oven up to 220°C on the grill or broil function but make sure your pork is still in the bottom half section of the oven.
9. Cook it like this for another 30 minutes or until the skin goes super crispy. Just be super careful you don't burn the crackling at this point as all ovens are different.
10. After a total of roughly 1.5 hours in the oven, your pork belly should be super crispy and still juicy in the centre. Remove from the oven and let it rest for at least 25 minutes before you slice it.
11. Enjoy!
Crackle is addicting to me stop making me hungry
Look at babes cute smuggie ‘this is good’ face at the start :D
@@xSCHEF 👍❤️❤️❤️❤️
LoL...
Hahaha same
"Crackle"
Yeah no crap, Sherlock.
For those new to the channel. Don't forget that Andy cooks using the metric system! So he's talking about Celsius not Fahrenheit
No wonder it is still raw 😅😅
Us Aussies are always converting to Celsius from US based cooking shows. We’re used to it now. 👋🏻
@@AnneMB955 Andy is from New Zealand ok, get that through your head, not gonna steal him like everything else you Ozzies try and steal from us.
@mentalasylumescapee6389 but he lives and works in Australia, so he's an Australian chef. A New Zealand-born Australian chef
@@pastashack3517 sorry caught ya again trying to steal a Kiwi, you dam dingo.
"After leaving school in Year 10, he trained at chef college in Auckland, New Zealand"
F..cking normal instructions, simple and straightforward. I’ve been looking for a recipe for an hour and then you show up. Thanks!
my wife adds milk at the last minute to make popcorn
That crispy skin😍😍😍
😋😛
Fore?
Cantonese version is Siuyuk, instead of scoring the skin, traditional BBQ (Siu Mei) shops usually use spikes to poke holes and roast in huge charcoal fired oven.
When I crave siu mei I’m so blessed to have a Vietnamese “sub town” (?) very close. And I’m blessed that DH doesn’t love it as much as I do, it’s ALL MINE!!!!!
@@suechapman6026 烧肉and烧卖are very different things
@@RandomGuy-ghs She meant 燒味（mei）not 賣（mai）
@@ac-stingz mb
We're not craving the Asian methods Thank you. Right now we're talking about this recipe. Stop trying to make every conversation about Asian😮😮😮😮. Other nations do like their foods too! 🤔🤔🤔🤔🇺🇲
This guy is one of the few TH-cam chefs who seems genuine and isn’t over the top, dancing around and being unnaturally happy. I’m a fan
@Fisher - I know exactly what you mean.
He has a restaurant. He is an outstanding chef
@@meddlerx9930 yet he puts garbo spices on pork.....
Uncle Roger approved his fried rice.
Same
That crunch... music to my ears... 🥰
Hearing these two heathens eat hurts me. Delicious no doubt
I swear my dad had godmode everytime he made porkbelly. I saw him take a todler-sized piece of hog out the freezer morning of Christmas Eve, lock the family out of the kitchen, then serve THE crispiest, best seasoned, most succulent, melt-in-Your-mouth, hunk of goodness 6 hours later. WITH fucking made from scratch sides AND dessert!
The kind of meal where everyone nerds a nap afterwards.
Him: Hey babe, what do you want for lunch tomorrow
Babe: Babe !
LOL! 😂 😂
That was wicked!!🐷😅
That'll do, Pig. That'll do.
Npcs
Bwahahaha
Andy. You are too fucking chef on TH-cam. So direct, simple, and to the point. I appreciate the genuine simplicity of your dishes. Of course it has taken you many years to achieve the level of professionalism in your cooking to the point where it seems like anyone can do it, its simply amazing. When a pro makes their trade and make it look like child’s play is truly mesmerizing. You’re top 3 chefs for me personally on the web. Love your content brother. Sending much love from Chicago IL
you need to check your grammar champ.. specially the first few words champ..
Can’t wait to try this. Thanks for making one of my favourites cut so simple.
What you just did it’s called: “chicharrón” (chee-cha-run), in Latinamerica! 🇨🇴🇲🇽
In Cantonese cuisine it's called Siu yuk! Great minds think alike with roasted pork it seems.
This isn't gonna do the January weight loss efforts any good 🤣
Lolz...hahaha
Oh well there’s always next January 😉👌🤤
It will if you’re low carb/keto 😂😂😂
Gotta try this one m’self.
Actually it might. Carnivore diet
If you truly want the best crackle and the juiciest most succulent meat, the best trick is to place the roast pork in the sink sitting on a rack and pour 2 full kettles of boiling hot water over both sides of the pork, skin side and underside. The boiling hot water melts away the fat and shrinks the skin as well as par boiling the first few layers of the meat to help lock in the moisture as it cooks in the oven. Once you have completed the 2 full kettles of boiling water, then completely dry the skin and meat with a hair dryer and paper towel and then oil and salt the skin and meat as normal. Cook on high until the crackles is perfect and the meat has sealed with a crusty crunchy outer coating. Then turn down the heat and cook on low until the meat is cooked right through. The crackling will be super crunchy awesome and the meat will be soft, juicy and easy to eat with some yummy pork gravy and crunchy roast potatoes.
Beautiful Andy and you said the magic words “careful or you’ll over season it”! 😆❤️
I just finished cooking it. Andy, you're a legend. It worked perfectly.
Is it cooked on celsius or farenheit?
Celsius. 😊
Celsius 😊
I looked at a lot of really elaborate prep recipes to get that crunch but I knew there had to be a faster simpler way so I was searching for temp ranges needed. totally forgot how nice broil can be for certain applications. thanks a lot Andy. My name is Andy and I'm a fairly decent cook so I had to click on your page haha
Looks good only on youtube. If you were a good cook you would know why belly pork recipes are long and complicated. It takes 12 month to make a Parma Ham. But you go! Put your belly pork in the oven for 2 hours then grill it🤢🤮
@@wardiya3arbiya Oh I absolutely get you and i ended up doing it slow and low over cherrywood smoke. I cooked it too slicing temperatures so it wouldn't be falling apart and I put the boiler on really high in the kitchen then and just finished it. Finished it to pork grind consistency blessed was smoked it was really good
@@wardiya3arbiyasnitty cow.
@@wardiya3arbiya what does parma ham have to do with it... ive never cooked this but if theres a large difference between this simple method and something more complex, what exactly sucks about this method that the other methods improve upon
Andy I've been coming back to this simple and delicious recipe everytime. My parents are visiting from abroad and pork belly is my dad's favourite dish. Cooking this tonight as a final treat before they go back home tomorrow.
How did it go with the recipe?
Brazilians call this "Pururuca", and we do it like you do or by pouring scolding hot oil on top of the already cooked pork! Cheers mate!
Latinos call it “Chicharon” we cook it plenty of different ways
Sometimes we just fry the skin
His wife strikes me as deceitful lol
crispy baked instead of crispy fried👍
God that looks SOOOO good. Truly one of the most delicious things on earth. I feel sorry for Muslims and Jews.
They look like two kids who are thoroughly enjoying themselves. 😂
Thing is, they're a couple who still know how to keep the magic going!
😂
@@Gerolanfalan I mean it is pretty easy to find magic when you are eating crispy pork belly!
Is the the temperature F or C
@@alucina2010 Celsius
Thank god for Muslims. More pork chops, bacon, prosciutto…for me.
Sounds like heaven! All we need is a scratch and sniff 😂
I know that's right!! 😘🙃😋🤣
Someone invent smellovision already
I love that it's crunchy on the outside and juicy on the inside.
In Norway we call this «ribbe» and it’s one of the most popular dishes to serve on Christmas Eve. An absolute classic and the crispy part (svor as we call it) is always the most exciting 🙏🏽
Best food on the table. Except we include the actual ribs, though, hence “ribbe”.🇳🇴
If you want it to be even more crispy, brush the skin lightly with oil before cooking. #MarcoPierreWhite
omg, that looks soooo good ... and sounds even better :D
i searched john pork and this is what came up instead 😭
I can't tell you how much you resemble my maternal uncle. Not just face but body language as well. Love the food you make and happy new year. 🎉🎉🎉
I'm no vegetarian eating pork is not recommended or else you might have some bad luck
Wow I always thought you start off with the highest heat to get the skin to puff up and then you reduce the heat to cook the meat. Didn't realise how well it works with it flipped the other way around.
Me too haha I saw in on Jamie Oliver I think
Too much prep, make an aluminium foil boat, season and cut the underside to your liking. DONT cut or pierce the skin, air fryer 30 mins to dry skin @ 95c. Salt, oil. 50 mins @ 200.c Easiest foolproof method. Crackle even keeps in the fridge crispy for days if removed from the belly.
Normal Oven @ 200c for 50 mins - or also in Air Fryer
THAT is the kind of crispy, crusty I remember from my Grandma's pork roast!! NO BODY has ever made a pork roast like she did!! I do remember lots of garlic, too
This is a real question. So this cut of meat is pork roast? Or would this be bacon? I hear cooks talking about it but the meat confuses me.
@@wyntersteele1a yeah it's pork, pork belly like he said
@@wyntersteele1a No, pork belly and pork roasts are not the same cuts of meat.
My comment was specifically because of the crispiness and the pork being shared in common.
Pork belly is what bacon, and often burnt ends, are made from; as is many ethnic dishes.
Pork roast usually come from the shoulder and the loin is generally referring to the meat above the belly below the backbone.
vinegar after the first cooking process for better crust
Omg! Finally something that looks like crunchy heaven that I can actually eat being on Keto lol!!!
Andy the pork looks absolutely delicious!
🤤 I’m craving your crackling right now. I’m usually a bit disappointed at half of the skin being too hard or rubbery, so I’m thankful or the new techniques. 😃👍
You have to try the Chinese method of doing this. A few more steps, but the result is super crispy skin
welp I know what I'm making next.
Pair with steamed rice and I suppose lightly pickled veggies.
fried chicken
Tried this and it was phenomenal! I made a Chinese sticky sauce to go with mine as it complimented the BBQ Rub I used! Thank you Chef
You gave me an idea🤔
ラーメン🍜🍥のトッピングにピッタリですね。
Or...Bibam Naengyeon
Where does one buy/find pork belly or is it known to those of us in Tennessee as something else ?
Would just be Pork Belly. American bacon is made out of pork belly
My wife and I just had the pleasure of visiting Mississippi for a week. Those fellas in the south have it down!!! If get a chance to visit definitely check out those guys making it in big vats right in the back of their pick ups same as the Crawfish boils!!! Left heavier than I showed up Love your videos tremendously!!! Very jealous of how much Waygu used in your videos never had it and living in Michigan you will pay 300$ for a 6 oz if you can find it lol!!!
الحمدلله على نعمة الاسلام❤☪️
Loving this new style of voice over videos chef, a deep dive to more different cooks!
Isn’t the pig haram ?
@@trampt99gpOf course it is haram.
Please tell you rinsed that meat.
Just made this yesterday. I did a light white vinegar wash to the skin before I salted it and it was amazing.
What does the flesh side taste like. I feel like it would be very fatty
@@JustGotSomeIdeas It’s got fat underneath the crisp, but you don’t think about it when you eat it - it’s just a lot of flavor and crunch, almost like a deep fry on steroids without the oil.
I'm definitely going to try this method. Thanks mate.
You need to make a cook book!!! Unless you have one, I dont know about? 😊
Great job it was very simple and to the point I’m finally going to be able to do it all things to you that rocks
It's so good that there was no need to ask Babe what she would like to eat. 🥰😍😋
That is perfection, I love watching this bloke cook!
This is the BEST show‼️ GREAT team, you two ❤️
Pork is like a cake and i love cake
Just when I need it. Thanks Andy!
I don't eat pork😝
This is one of Norways traditional christmas dinners😉👍
Danish too
Except we include the actual ribs, this is just the belly.
Looked forever for a video and this was the simplest way I’ve seen it explained. Turned out perfect thank you!
180 & 220 Celsius correct?
yep
Yeah I think it might be 350-390
@@kinglaffey8174350 and 425 (356 and 428 to be precise)
@@psilocypher get out of my face
omg thank you, I figured the temperatures were otherwise too low!
That looks so delicious where can I go buy some of that at..😋
Yummy
Absolutely love these videos! Inspires me to cook much more creative dishes at home
The Waffle House has found its new host.
"but, but that's not bacon"
I'll be honest, looked great, I never knew you would use pork belly for anything besides bacon. Can't wait to try to make this!!
Make sure you have the skin on
we call that chicharon back in the Philippines 🇵🇭...or the widely known "bagnet "...yummy Chef🍾🍾🍾
You're gonna make a wonderful old couple
Finally! A realistic not overly seasoned recipe with utterly difficult instructions..make more videos...you're helping simple people who want to make their own good food a great deal
I love pork cracklings. Here in North Carolina we have a restaurant that serves them on their buffet❤️
It’s not the same as crackling. Once you try it you are hooked. Might be where the name crack came from…. Trust me it’s so much better than what you are getting. Good luck!
The Waffle house has found it's new host
Looks so darn DEEEEEELICIOUS..😋....that CRRRRRUNCH......😋
sure wish I cud make it at home ....😐
I glad to see you guys up and about 🥰
I don't eat pork but looks really good..enjoy
Here in Norway, this is called «ribbe» which is what we eat at christmas😀
That's Celsius btw
Yankee friends, don't forget - he's from down under, so those temps are in Celsius. I've put the appropriate conversion to Freedom Units below.
180°C (355°F) for the 1st hour, then crank it up to 220°C (430°F) AND put the broiler/grill on, and then watch it like a hawk (who are well-known as the grilled meat bosses of the avian world) until the skin puffs up.
Does he really cook for his wife regularly or only when he wants to post content?!
Because if he cooks dinner often I want a clone of him 😂
Our family favorite with steamed rice 🍚😮😅😂😂😂👍💪💕💖💖💖💖💖💕💕🥰🥰🥰🥰 oh my gosh!!! 🤤🤤🤤🤤😋😋😋😋💃💃💃💃💃💃😁🤣😂😂😂😂
With flour tortilla 😋
Crispy pork has always been a known Filipino delicacy for ages
The origin of crispy pork belly recipe is Chinese. Specifically, Cantonese.
Thank you, my first attempt at crackling was delicious.
i thought salt couldnt penetrate fat, would adding more salt really over season it?
not halal, but looks good !
A Muslim that doesn't just judge others. Allah says you shouldn't judge, you're a real one. Respect
There’s nothing worse than soggy crackling. Nice technique. I usually brine my pork belly for up to 48 hours. Oven on full whack for the first 30 mins and turn down to 180°C for 1 hour. Yet to try pouring over hot oil.
Mmm with some eggs
Great!!! That's the way how Chinese roasted pork are made👍👍👍💞
I made my husband crispy pork belly last week and he loves it. Now he calls it "big bacon" and hes already asking when i'll make it next. 😂
Turkish manti or Bún thịt nướng for Emilie, please Chef!
Love him! Babe is sooooo lucky!!
Just can confirm this. Nothing new :)
Its like 100gr of salt to 1kg of pork.
And we season complete meat. Without anything other.
Mate, Love ya vids BUT and its not a but on you, I am asking because I love your stuff, Do you use an Air fryer? I live in a garage at the moment and do not have access to a proper oven, I do find cooking with an air fryer pretty good especially roasts. I know there are many recipes out there for air fryer, But I would simply trust your expertise on this if you did.
Thanks heaps for your content. (Oh this is obviously aimed at the Pork Belly ;)
Very Very inspiring
Different slightly than the youtubes long version. 230C oven first then 180 later rest then under grill and watch “Like a Tiger” (if ya know ya know) a hawk then. He makes a nice looking apple sauce red cabbage thingy and mustard mash I prefer traditional mash lots of butter Anyways I’ve now subscribed great stuff
The crunch doesnt look any ordinary crunch... Its a special crunch
OK, on reflection, downvote rescinded. Forget any association with the Asian Version, this is simply different. Essence of salty crunchy pork. That'll do fine, even if I would normally default to a more chinese version. Pass the beers.
PLEASE PLEASE look up Misophonia and consider us when crunching in that disgusting way.
Where are you talking about Celsius or Fahrenheit? What’s the temperatures? I’m just making sure because you did not clarify.
Dimmies Andy, fried and or steamed. I'm told the Dim Sim is an Australian thing, an oversized dumpling created on the goldfields by Chinese Gold miners to put in their tucker box for the long days on the gold feilds. Not sure how true it is but DIMMIES MATE!
Ok, I’m assuming that the 180 and 220 degrees are in Celsius bc I was thinking how did he get that skin crispy while slow cooking 😂😂
😋😋😋i want some possess😋😋but I have hbp ( high blood pressure)😟is salt d mane thing to use 🤔 r can u make mine differently 🙃
My brother and I want duck breast that comes out crispy like that. I wonder if that salting/cooking technique would work?
Only TH-cam chef who is actually cooking...the rest are just showing off their chopping skills and raw steaks