Tip from Norway. The key to crispy pork belly is SALT. Make a salt brine 2-3 days in advance or just let the meat rest on a bed of sea salt, skin down in the refrigerator. Remove all salt from the skin before cooking it. Slow cook in the oven at 120c for 5 hours, then 275c to make the skin crisp/pop like in this video. Easy, no oil, just your oven 😀
*(Recipe Below)* Hey everyone, I just made this recipe and followed it exactly to the 'T' and got the exact same results shown in the video. The results were simply amazing and you'll be the rock star of your guests when you serve them this (can be served as an appetizer or as an entree with other accompaniments). I was disappointed when I went to the website and learned that I had to sign up for a subscription (trial or paid) just to get the recipe ... kinda shady if you ask me but I digress. Nevertheless, I extracted the necessary information from the video and created the steps below, along with some helpful tips. *Ingredients:* Pork belly Coarse Salt Brown Sugar, dark Dijon mustard Apple cider vinegar Hot sauce Worcestershire sauce Step 1. Purchase center cut pork belly (with the skin still attached). You want to look for an even distribution of meat and fat - approximately 3 lbs., 1 1/2 inches in thickness. You don't want to include the end(s) that has a higher fat to meat ratio for this preparation. Step 2. Before handling raw meat get all your prep work done first, which includes: 2a. Make an equal mixture of 2 TBSP coarse salt and 2 TBSP of dark brown sugar for the rub. 2b. Prepare the mustard sauce according to directions below. Step 3. Cut into 3 equal slabs, then score the skin (crosscut) with a sharp knife 1/4" deep spaced 1/2" apart. For best results, use an X-Acto precision knife to score the skin, as home knives usually aren't sharp enough. Link to purchase one appears below. Step 4. Place the pork belly slabs skin side down and season the meat (top and sides) with the rub making sure you don't get any on the skin. Step 5. Turn back over and season the skin with just the coarse salt (around 1/2 tsp of salt per slab) and let sit uncovered in the fridge for 12-24 hours. I went for the entire 24. If you see any moisture pooling on the surface you can blot it dry with a paper towel. Step 6. Once the 12 or 24 hours has elapsed, heat your oven to 250' F (121' C) and remove the pork belly slabs from the fridge. Allow the meat to sit at room temp for half an hour. It's never a good idea to take a cold piece of meat and insert it straight into a hot oven as it can toughen the meat. Step 6a. Use a non-stick spray on a wire rack so the flesh part of the pork belly does not stick during cooking. The wire rack should sit atop of the sheet pan. Transfer the pork belly slabs, skin side up, onto the wire rack and place the sheet pan onto the center rack in the oven and roast from 3 to 3.5 hours or until the internal temp reaches 195' F (90.5' C). You can proactively measure the internal temperature using a meat probe or reactively measure the internal temperature using an instant read thermometer around the 3 hour mark to gauge remaining cook time. Step 7. Once the internal temperature has been achieved, remove the sheet pan from the oven and transfer the pork belly slabs onto a plate (or another sheet pan with wire rack). Drain the rendered pork fat (called lard) into a measuring cup. Add vegetable oil as necessary to equal 1 cup (236 ml) of total fat/oil. Step 8. Transfer the oil to a 12" cold skillet and place the pork belly slabs into the pan skin side down. Heat the pan on medium. Step 9. Fry the slabs skin side down 6 to 10 minutes or until the skin puffs up and gets crispy. Carefully tilt pan occasionally to get even distribution of oil around all pieces of skin until it puffs up. I recommend a pan with deep sides to help prevent accidental spillage onto the stove. Step 10. Cut the pork belly slab into pieces using score marks as a guide. Pour mustard sauce over the meat portion of the pork belly to ensure the skin maintains it's crispiness. *South Carolina Mustard Sauce* 2/3 c (157 ml) Dijon mustard 1/3 c (79 ml) Apple cider vinegar 1/4 c (59 ml) Brown sugar, dark 1 TBSP (15 ml) Hot sauce 1 tsp (5 ml) Worcestershire sauce Combine ingredients and whisk together, reserve to the fridge until ready to use, covered. Equipment I used : X-Acto No 1 Precision Knife www.amazon.com/X-Acto-XZ3601-X-ACTO-Knife-Safety/dp/B005KRSWM6 Wire rack & Half sheet pan www.amazon.com/Wildone-Baking-Sheets-Stainless-Cooling/dp/B07NN8TFQN/ Meater Block | Wireless Smart Meat Thermometer www.amazon.com/MEATER-Thermometer-Rotisserie-Bluetooth-Connectivity/dp/B07TJ95CBM *Helpful tips not mentioned in the video:* - Upon removing the slabs from the oven, handle them carefully as they are extremely tender. You could accidentally damage the skin using tongs so make sure to grab them from side-to-side instead of from top-to-bottom. If the slabs you cut are too big to be handled by tongs, use a metal spatula instead to support them from the bottom. - You will have reservations about placing the pork belly slabs into the pan with cold oil; I did. It goes against instinct to place food into cold oil but I detached my expectations from the end result and instead trusted the process and you should too. The payoff will be so worth it. - You will feel inclined to raise the heat above medium because the skin won't puff and crisp up right away ... don't do it. The skin will just burn if you do. Again, trust in the process, you will see - it will work exactly as shown. - After you remove the slabs from the oil, I like to reserve them to a sheet pan lined with a wire rack instead of transferring straight to the cutting board as shown in the video. I prefer to let them drain so it's not so oily when you go to serve them. - You will hear audible pops and crackles as the slabs cool. This is how the term "cracklins" came to be. - If you wish to keep the lard for future cooks, pass the oil through a strainer lined with cheesecloth and store in a mason jar or container of choice (preferably glass). Stored in the refrigerator, lard can last up to a year before it goes rancid. - If you wish to dispose of the lard, do not pour it down your sink - you could clog your pipes as lard solidifies at room temperature. Instead, get a disposable container like you would get from a Chinese take-out restaurant with a tight fitting lid and dispose the oil in the trash. You can tape the container and lid together for extra assurance that it does not leak in your garbage bin. - If you have any uneaten portions, store the slab in a container with a tight fitting lid. The skin surprisingly does not get soggy but rather maintains it's crunchy/crispy texture - impressive! - To keep the meat from drying out, it's better to keep the slab whole and then slice portions off as needed, vs. slicing everything and then storing in the fridge. - When slicing a portion of cold meat, it's easier to turn the slab upside down (meat side up) and slice through the meat first and then strike the spine of the knife with the heel of your palm to break through the crunchy skin. - For best results, re-heat slowly in an oven/toaster oven at 350' F (176' C) for 10 minutes. This temperature ensures the the meat comes up to temp while still retaining the moisture in the meat without drying out. - If you had to absolutely use a microwave, use the re-heat feature to gently bring the meat up to temp. - Fatty meats like this can make you nauseous if you consume too much at once, so as hard as it will be, exercise portion control while enjoying. Hope this information helps!
Thank you so much for writing this out and telling us your experiences with it! Super grateful!! How tender was the meat? I am typically able to achieve the crispy skin but the meat is never flavorful/tender.
@@georgelaurne6178 You're welcome. I was happy to take my time doing this write-up because I was both excited and impressed with the results. If you follow everything exactly, you'll experience the most tender, flavorful, juiciest meat (you actually see juices running down the meat with the slightest squeeze of your fingers), and crispy crunchy but not rock hard, skin. Other recipes that call for cooking for shorter periods of time at higher temperatures don't achieve soft succulent meat because all that fat and collagen just didn't have the right conditions to fully breakdown and dissolve. I'm telling you with absolute certainty, the folks at the test kitchen really and truly knocked this recipe out of the park. Please try it and share your experience!
I love this channel. You take all the unnecessary drama out and just cook with ultra-clear instructions. I just love it. Thankyou. I'm an amateur cook who takes cooking very seriously. All in all, I know very little (I'm no chef) but what I do know of meat and sourdough baking, for instance, is solid, and that's largely due to you guys on this channel.
i have tried nearly all the ways u can find on how to cook pork belly on youtube and this time around decided to try out the frying part of this video for fun. Surprisingly it worked. i did everything based on the chinese style siu-yuk (brushing vinegar, poking holes, drying, salt crust), threw it in the oven at 160C for 2 hrs (this renders enough fat and makes the pork very soft with a slight chew to it which is how i like it). Thereafter, I fried one piece, starting out with cold oil as the video suggested and it looked exactly like the one in the video, so i decided to turn up the heat and throw it back into hot oil for a double fry to get a more golden color. The second piece, i straight out fried it in the already hot oil just to see if there is any difference to the texture of the crackling. There wasnt much difference and both results were great, no one could tell that the pork wasnt done using the *normal* methods. It looked and tasted like normal chinese style siu-yuk. This shallow fry technique is good for those who dont have a good oven that can provide high and even heat to create the crackling. just be very careful with oil splatters when dealing with hot oil.
Thanks mate. My top oven heat is not even, hence everytime the skin was crisp in the middle but hard in the edges. If I add the oven time it will burn in the middle and still hard in the edges. It makes me frustated. Wondering if this fry method can help me to get better
@@willsonjo679 try it and see how it goes! its all about experimenting and even after many pork belly cooks im still trying out different methods, timing and temp in search of the best possible combo.
@@willsonjo679 I had the exact same issue and this fry method with the oil had results just like in the video and it wasn't difficult at all. There was also little to no oil splattering.
Oh yea...my oven is screwed. The highest temp it could go is only 160C and that gives me headache. I shall try this method until I get my new oven but I still prefer to roast everything in the oven.
I'm from Denmark and we have made this type of pork for Christmas for many many years (without the sugar though) we call it "Flæskesteg" and it's very easy to make the skin crispy in the oven!
Flæskesteg is normally not made with the belly, unless you use the cheap "ribbensteg" cut - normally a real Flæskesteg is made with Svinekam which is from the neck of the pig :)
I had this for Christmas in Norway when I lived there as an exchange student. The host family I had at the time might have made it wrong though, because the skin was like biting a rock. 😅
@@AustenSolvie For our Christmas dinners, we changed from cooking it for 4 hours to cooking it even slower for an entire night. It makes all the difference. The slow cooking makes the entire piece of meat into one consistent and tasteful substance instead of feeling like too many different layers where some are tough and less edible. When we're getting close to serving, we grill it with high heat from above in the oven for about 20 minutes or as soon as most of the skin is puffed but before it gets burnt, which happens really fast at that point.
I made this tonight and it came out PERFECT. I was skeptical about frying the skin starting in cold fat but it was the best crackling I’ve ever had. Pretty easy too
I've been making crispy pork belly the Asian way for ages. Works every time. Prick the skin with lots of holes. Refrigerate for a day. Brush skin with vinegar and put back in fridge for 24hrs. Take out and lightly sprinkle some kosher salt on skin. Not too much! Roast in oven skin side up for about an hour. Then dab skin with paper towel. Place under broiler and those little holes will turn into puffy crispy bubbles. Keep an eye on it so it doesn't burn. Cover any dark bits with foil. Wait 30 minutes before slicing.
Will you make one from this video and tell us which one is better? The Asian roast pork is awesome and doesn't require frying it (less grease). I haven't seen anyone make it this way before.
@@jessewashere4734 i tried copying the recipe, its too greasy, the skin is less crunchy compared to the usual way, usual way i mean following most chinese recipee, using vinegar no need poking, just clean the skin side, on the meat part rub the spice (5 spice powder+salt+onion powder+pepper+paprika powder) then turn it over, on the skin side dry it with paper towel, then add vinegar and lots of salt on top of it, then let it rest in refrigerator for 12 or 24 hours, take it out next day, put aluminum foil around the pork, put it in oven for an hour and a half, the skin will buldge very crispy, then after an hour an a half, take it our, let it rest for 10 mins, brush some olive oil on the skin part, put it back in oven for 10 minutes, you will have a beautiful golden crispy roast pork, with very crunchy and delicious skin.
Here in Denmark this is a national Sunday dinner and/or part of a Christmas dinner. Normally not that complicated though. It is mostly done in on time in the oven, only changing temperature during the cooking.
If you think about it, pork crackle is made almost the same way, so it makes sense. We do a couple of whole pork bellies per day at work, (Salt, sugar, garlic soy and five spice for the meat side) but we have a commercial oven with a fan that will blow your roof off, so its easy to get that super searing heat for fine bubble crackling, though we have to take extra steps like pricking the entire skin or else you get huge areas of skin lifting off the whole belly. I think I will try this pre-scoring/slicing technique you used. Thank you for showing me, your results are so presentable.
With danish pork roast, you broil it skin side down, skin covered in water for 30 mins, then rest it, flip it salt it and broil it for another hour or untill cooked. You can also rub some vinegar on the skin for added crisp.
As a fellow chef I have a suggestion try to use VINIGER on the the skin at the baking time and you will get the saltiness and the perfect chichoron style crisp skin..!!🙏
I made this recipe following the instructions with the exception of the internal temp. I took it out at 175F as 195 seemed a bit high to me. Sensationally flavoursome tender pork with perfect crunchy crackling. Thanks Test Kitchen!
I am Norwegian , we add salt and pepper to the rind 2 days prior to christmas, steam the scored porkbelly utsiden down rind into little bit of water, then take it out, turn it around rind up and slow roast it on low heat all day, with juices from the steaming in the pan with some veggies to make the gravy better. At the end, we turn up the temprature and watch the rind pop , keep an eye on it at all times. Crackling done. If for some reason some parts of the crackling Does not pop, turn the grill on for a few minutes- under constant watch. A few years ago the national broadcast made a slow tv show, from the oven watching the rib belly from minute to minute ALL DAY. We serve it with apples fried in butter and warm prunes, potatoes, veggies, mini sausages and «christmas sausage» ( xmas spices ) and meatballs made of sausage meat. Substancial meal!
Crispy pork belly is delicious and although I don't seek it out, I'll order when on the menu. It's often an appetizer or small plate. *Bangkok* - with white rice and a thin chili sauce; also with a sweet soy sauce *Brussels* - the pork belly was crispy but placed in a bowl of broth *Madrid* - tapa served with fries *Denver* - served on polenta *New Orleans* - plain pork belly sandwich on white bread 👍 *all over the U.S.* - pork belly tacos
I had a similar dish in a Colombian restaurant once and I always wanted to know how that crispy skin on pork belly was made. Now I know thanks to this material. Thank you 😊 💓 Regards from Poland 🇵🇱
I've seen a number of techniques for crisping the skin, but they ultimately involve some kind of oil. A number of Chinese recipes rely on punctures and a salt crust at high heat. Another recipe I've seen simply bastes the skin in oil halfway through a high heat roast. A couple techniques involved either deep frying the belly or just pouring hot oil over the whole thing. What I like about your recipe is that you can independently control the doneness of the meat in relation to the skin. You can't go slow and low with any of the other techniques without losing the crispiness. By contrast, this is a more foolproof method because you don't risk overcooking the meat to get that crust. I think I'll try this soon.
funny how I always throw away the skin and try to get the leanest part of the pork every time I have to attend my grandparent's birthday party. I don't really like any of the Chinese cooking.
how to do it without (in danish tho, its a common thing here and no one is shallow frying their pork to get it crispy) th-cam.com/video/XgCFvvU5dg0/w-d-xo.html
Just increase the temperature in the oven rapidly at the end to high heat. Between 250 to 300 C is about the sweet spot, but you have to pay attention so you don't burn the skin as this process goes fast. No oil needed, and its a lot less work than frying it in a pan.
Hi i'm from HK. The Cantonese style crispy pork belly is achieved through poking many deep holes on the skin with a fork and cooking in the oven at high heat. I usually cook meat side up first (190C for 30 mins), flip and poke, then return to oven top rack (230-250C for 1 hr). (Not slow cooking, 1-1.5kg meat) What happens is the fat oozes out of the holes and the skin is frying in its own fat. Very crispy and no need to transfer to a pan. The sauce I use is apple cider vinegar, lemon, sugar, mixed herbs, garlic, chili powder. There is no fat in the sauce since there is plenty from the meat itself and balances out. Remember to rest before cutting!
Tip from Denmark where crispy pork belly is very widely used. The trick is to use kosher salt and make sure you get it into all the scores in the skin. This makes it easy to get crispy skin.
Can confirm, made this at home (australian pork belly, dunno if diff or not) and my god finally it works a treat. If anyone is having second thoughts about what you need to do to make a top notch pork belly, follow this video. As for the dijon-y sauce, it's personally not for me. But as far as pork goes, it hits the nail on the head.
Made pork belly today for tacos, and the skin got plenty puffy and crunchy under the broiler, you just have to put it on a lower oven rack (1-2 racks from the bottom so the heat isn't so severe). If you're afraid of frying at home, or don't want to dirty another pan, you can still make this work!.
Just kind of what I was saying in my comment ...It works just fine. I have never had a problem with using the broiler..as I told my husband let the oven do the work, and learn to work with the oven . My best friend in the kitchen.. Roasted pig legs with the skin....Same thing but takes a bit longer with slow cooking because of the bone.
Married to a Filipino, so we make Lechon Kawali all the time. 2 things, I’ve learned to flip it skin skin side down to cut the sections. And I use a new razor blade to score the skin, then a sharp knife to continue the cut deeper if I need to. Much easier
@@seatbater6211 The last I bought nearly a year ago is still in the freezer and was pretty cheap considering today's prices. I think it was around $5 per pound.
@@Changelingheart never did it myself, only ate it at my grandmas house, and that is the method i know. would be impossible to fry in a pan because those where giant pork bellies. if i recall it right, you cut the fat open to the half in a square pattern and then drip hot fat over it, i guess you could use its own fat for it but normally it sits in its own juices to flavor the meat and use external for for the crust.
It is difficult if you cook the meat low and slow. The point in this video is that you dont destroy the low and slow result by turning up the temperature in the end to get the crispy skin.
@silver casacova. It's incredible you spent such times and effort to write down the recipe and experiences. It's noble deed indeed. Definitely will follow your instructions. Thnks for sharing
wow. this works. I tried other recipes out there online and they've dried out the pork skin making it tough in the oven. but this recipe actually works. wow.
Im watching other crispiest cooking pork belly with four bloggers but this style aside of handsome chef he is very good cook as i look theres moisture and not burned not dry i love this style
This is why you guys produce such a valuable channel. A little science always helps. I made this tonight and had to skimp on the drying time (4 hours rather than 12 - 24), so got the expected result: great meat, good crackling but a thin slightly rubbery layer behind the crackling that I expect would not have occurred if the cut had longer in the fridge. Next time I'll start a day early. Thanks for the content.
Our local poolhall deep fries a honey bun and deep-fries pork belly, then serves both as a sandwich. They put the honeybuns in a cast iron press, then into a wire mesh holder, fry it, then press out excess grease. The pork belly has been cold smoked. It comes in a no-leak parchment wrap, 4 heavy-duty paper towels and 2 handi-wipes. It's awesome. I get mine with double meat, extra cripy. They also make pork belly bites. Tiny cubes cooked very crispy. Comes with dipping sauce. I get the jalapeño apple jelly sauce or the blackened peach sauce. The tomato gravy is also good. They also serve pork belly French Toast. The pork belly has a light maple-onion glaze. They use a culinary torch on the outside and the Frech Toast is absolute perfection. They also torch the pork belly at the high points. It's not a standard culinary torch. It's big and gets hotter.
If you want to perfect crispy pork, just watch Asian chefs, particularly Chinese style roast or even Filipino. They are the master of proper crispy meats.
Excellent recipe. Made it for the first time today and it came out great. Only change to the recipe I would make is “cut back on the salt”... maybe half the recommended amount.
I am Filipino. I don't know if you have heard the specialty in the Philippines called LECHON? You should try watching how we cook and serve the whole pig in some of your big family ocassions and holidays. Everyone knows Lechon. We fry our pork in a pan not oven. Not too many households in the Philippines can own an oven. We slow roast the whole pig in charcoal with rotating motion tied in bamboo poles. Try watching it!! You will be amaze!!
I just made this and it blew my mind! Thank you so much for your content... keep it coming and dont hold back on the honesty which is phenomenal. Thank you so much... my family is so greatful.
I do the same process without the sugar, but deep fry at the end and serve it with some leche de tigre with lots of tiny diced habanero. Had it served this way on the west coast of Costa Rica and it's perfection.
Omggg this recipe is perfect 👌 I have tried several other recipes and the skin came out hard crunchy. But this recipe comes out perfectly for me. The meat is so moist and tender and the skin is super crunchy but not hard. Thank you for sharing
@@blicce9597 ladies and gentlemen the political correctness police has arrived…thank you for clarifying he’s a man I’ll sleep better tonight knowing that
@@AA-tc5if I’m just saying this MAN is nearly 40 years old, calling him a kid is just weird….call him what ever you please. It’s just weird. You wouldn’t call 60 year olds a kid so why call a 40 year old one? Just weird. Do what you please baby gurl.
@@blicce9597 we are in a free country so I can call him anything I want..what if I’m 90 years old ? a 40 year old man would be a kid to me plus he doesn’t seem to care otherwise he’d reply. I’m a retired ex cop and many times we did welfare checks on old folks and every single one of those old people called us “ good boys “ for checking on them and sometimes cut their grass or just stop by to chat and make their day
Salt&pepper all sides for 2-3 days in fridge. Skin side down. Steam in water 45min 230c° skin side down. Remove from oven and flip. Reduce heat to 80-90. Slowroast for 8-12 hours. Remover from oven. Turn the heat up 180-220c° and the skin will puff up like popcorn.
I make roasted pork belly Cantonese style with salt and vinegar +/- baking soda in the oven. Always get crispy skin, but quite time consuming. I am interested in trying this. If it works, it will certainly make preparing the pork belly a lot quicker.
@@spdragon2403 So I'd have to say that, all in all, it did. I made a spice rub to simulate what one would find in those Chinese BBQ stores (5-spice powder, red fermented bean curd, garlic powder, white pepper, salt and dark soy sauce). and made the recipe as outlined. I was pleasantly surprised to find the skin did puff up and was crispy and not tough. Also surprised that the skin was not overly salty. However, if any part of the skin does not get deep fried, that part is no good. So, I wonder if a steak press might help in keeping the whole skin in the oil. Definitely a lot easier than poking holes in the skin and then rubbing it with various concoctions of vinegar +/- salt +/- baking powder....and not as messy...no oil spitting out in the oven! Definitely will try again. Thank you!!
@@buddhatbay9041 Thanks for coming back, didn't expect a reply as it was a two years old comment, glad you doing fine! The tips are helpful and will definitely try out the rub sauce.
You guys are awesome, and not often wrong. However, it is very easy to crisp the skin in the oven, and I think even better than using a pan with oil. Do exactly what you did, then bake at 465 for 30 minutes. (Don't use the broiler.) Cheers!
Thank You Julia and Dan, This Pork Belly recipe will be on the Holiday Menu for Home this Year. On the other hand, Why wait for the Holidays? You are All Awesome 👌
We had a family contest making pork belly using different recipes, and this one scored 7, while the best one was baked in foil for one hour at 400F and then broiled for 15 min. This one just produced crispy skin in some areas but hard in others, prob because of frying an uneven shape in a pan after it gets rounded during baking.
I’ve tried to make this dish several times with varying levels of success, but nothing that’s full proof! I’ll have to try this method on my next attempt! Thanks for sharing!!! ☮️🖖🏽
Just a follow up on my last post. I’ve finally attempted the method shown on this video and it was a bona fide success!!! The meat was tender and juicy, while the skin was very crunchy!!! Now that’s what I call chicharon!!! It was sinfully delicious!!! I have to be careful and just have every once in a while! Thank you again for sharing this recipe!!! Request: Could you please attempt a version of Jamaican Oxtail. Thank you! ☮️🖖🏽
Brilliant - will be trying this technique tomorrow! Exactly what I've been looking for as it combines melt-in-the-mouth texture only possible with low and slow cooking, and a foolproof method of obtaining crispy skin. Will tweak the rub mix with some Asian flavours such as five spice. Thanks!
The thing is I've just watched a video of pork shoulder in the oven and they were able to get crispy crackling on the top without putting in a pan with oil. With that said, they liberally dressed the scored skin with oil after drying it out, then threw in over on high heat, then low, then high again. And bam, same thing as above. Not saying one is better than the other, it's all delicious, just showing other methods
The Norwegian way solves it without any oil: th-cam.com/video/Wf5DhVDvuKo/w-d-xo.html Sorry, it is in Norwegian, so you will miss a lot of the details as I unfortunately do not have time to translate the steps.
I've made Schweinhexe in the oven and it had crispy skin. You put the pork shanks in the oven top down so they look like a teepee, and then roast then at high heat for a couple of hours. The skin gets crispy and the meat inside almost steams and renders out the fat.
dutch german heritage and my Oma just slit & salted and broiled the skin. put potatoes under the roast to get it off the bottom of the pan a bit and dome it to drain.
Comes out just as good in the air fryer...but I usually score the meat side in sections, season, and put in my fridge (skin side up) when I'm not in a hurry to have it, I'll let it sit in the fridge about 6-7 days, allowing the skin to become super dry and hard. Then I sprinkle skin with salt and pop in the air fryer.
Yep. My dad was a chef and I would help him make Chinese roast pork as a child. We used an oven and made crispy skin every week. It was pretty easy to make the back and belly crispy, but the ham and leg parts were a challenge.
@@allesuye2551 Exactly. Some people are so stubborn to stick with traditional chinese roasting methods and not be open to new methods... People don't realize that the fried pork skin is a different type of crisp and much more evenly cooked.
In Denmark we did this forever. Everyone eats this for Cristmas Eve. I never understood why the American bacon eating country #1 did not eat crispy pork skin. And by the way, we made it in oven no problem. You do not need to fry it to get crispy skin.
Can’t wait to make this. I already bought a nice center cut pork belly. But after it’s done I might use some in a Chinese dish with oysters in a clay pot.
Hm. You got what seems like a very plausible explanation for why you need to put the pork belly skin side down in skillet. But I've done pork belly's in the oven for years and years and they always turn out perfectly crispy in the oven. I start 2 hrs in advance with salt and let it rest in the fridge. 24 hours later it goes in the oven. Take it to the target internat temp and crank up the heat for the last few minutes. Remember to keep an eye on the pork belly skin the whole time for the final part. You can actually see the skin crisp up and bubble. Short line between perfectly crispy pork belly and blacken'd burned skin. So keep your eyes at pork belly for the final crank up of the heat. It only takes a few minutes. A broiler is nice, but not needed.
I tried a new method at home. Put the pork belly in a tray of rock salt skin side down and leave it in the fridge for 3+ hours to draw the moisture from the skin and to season the meat. I also apply a pork rub to the meat side to dry marinade it. Once complete I dust off the excess salt, rub a bit of oil on the skin side and bake it in the oven at medium heat to render of a lot of the fat. Towards the end, I turn on the broiler to crisp up the skin. The Pork needs to be on the middle rack (not the top) so that the skin does not burn.
In the Philippines we would eat this with a side of white rice and a vinegar or soy sauce + vinegar sauce like this: www.rivertenkitchen.com/dipping-sauce-soy-sauce-vinegar.html It’s also delicious with pickled papaya though that might be difficult to find/make: panlasangpinoy.com/pickled-papaya-appetize-atsara-achara-atchara-recipe/ The acidity from the sauce and pickled papaya help to cut through the richness of the pork and make it super delicious!
I’ve been making a Cantonese style crispy roasted pork belly (siu yuk) for a few years now. DO NOT buy pork belly from Costco...they remove the skin!!! (Thankfully I have a great local butcher for my slabs.)
If you have a Costco Business Center in striking range, that's where you want to buy your pork belly (or any large hunk of meat of above average quality). You'd get your choice of skin-on or skinless, generally for $2.75-$3.00 / lb.
I did not have the time to do the overnight or even hours thing, my pork belly was a lot thinner too. I dried it really good and then salted the top, salt and sugar on bottom. After half an hour or so I dried the skin off again with paper towels and salted it again, then followed the recipe. Damn best crunchy skin ever and I've been making Bavarian style pork roast for a long time, when ever I can find pork with the skin on, not so easy in California. Great recipe, thank you! I skipped the sauce and served Bavarian dumplings and Bavarian cabbage salad (with apple and bacon), next time I'll make a sauce too. And yes, there will be a next time.
You can get it crisp in the oven. Search for the danish dish "Flæskesteg". You put it in a tray skin side down, pour hot water to just cover the skin, in the oven for 20 minutes, flip it and salt the skin genereously. ~50 minutes (depending on size) later it's done with puffy crispy skin and juciy tender meat.
Thank you to everyone in production, this is a fantastic how to that goes into the technical aspects in a very palatable manner. More technical information for a research deep dive at the end would be much appreicated, the animation was great
Finally got to try this recipe (also trying Chinese style) and it worked like a charm. Pork belly is one of those 'special occasion' dishes for me so it's nice to get it right when I do make it.
That method is not new to us , Filipinos.. in fact , during the holidays especially Christmas and Easter, it is a must to have the crispy pork belly in the center of the dining table. A celebration without the LECHON ( that’s how we call it) is not a feast without it! For big family gatherings we even have the whole piglet roasted with the crispiest skin in the Philippines! A special sauce pairs with it. However, here in the United States we use the pork belly , cook it , the way you demonstrated . You can even roll it to make it really fancy … a very nice presentation… I’m glad to know other culture have embraced this recipe which I could be proud to say , originated in the Philippines then the Chinese in Macao followed .Thank you , all of a sudden I craved for it 😊
Sensational slow roast method, I love the frying in pork fat to get the crackling so crisp. By the way, despite what we've all been told growing up, it's not fattening or as rich as you'd think.
Baking can result uneven crisp for many reason: the cut of meat is not even, leaving part of the skin higher. The oven, or airfryer can make the outer part of the cut pop, leaving the middle skin flat, the outer burn, ect... Cooking with oil will ensure the entire surface cook even. I tried in oven, air fryer and this method, I can get the skin to be crispy. But I think method is the best for making even cook, color and crisp.
Wow, great technique which turned out amazing. My way of cooking it is more oriental-styled, puncturing the skin with toothpicks and finishing it off with a vinegar rub over the skin. Of course the salting of the skin is 'mandatory' to ensure water from the skin is absorbed.
Julia to Dan: "Nothing is more beautiful, except maybe you. What are you doing after work?" 😁 Okay, I made that up, but the way she was looking at Dan for the first few minutes just seemed like...😍
Tip from Norway. The key to crispy pork belly is SALT. Make a salt brine 2-3 days in advance or just let the meat rest on a bed of sea salt, skin down in the refrigerator. Remove all salt from the skin before cooking it. Slow cook in the oven at 120c for 5 hours, then 275c to make the skin crisp/pop like in this video. Easy, no oil, just your oven 😀
NICE 👍 ThankYou
Thank you..
ain't nobody got time for thett. 5hrs roast???? seriously
@@westsidescape481 sure it's the "fugehtaboutit" level of cooking! 👍
@@westsidescape481
No patience = a bad cook
*(Recipe Below)*
Hey everyone, I just made this recipe and followed it exactly to the 'T' and got the exact same results shown in the video. The results were simply amazing and you'll be the rock star of your guests when you serve them this (can be served as an appetizer or as an entree with other accompaniments).
I was disappointed when I went to the website and learned that I had to sign up for a subscription (trial or paid) just to get the recipe ... kinda shady if you ask me but I digress. Nevertheless, I extracted the necessary information from the video and created the steps below, along with some helpful tips.
*Ingredients:*
Pork belly
Coarse Salt
Brown Sugar, dark
Dijon mustard
Apple cider vinegar
Hot sauce
Worcestershire sauce
Step 1. Purchase center cut pork belly (with the skin still attached). You want to look for an even distribution of meat and fat - approximately 3 lbs., 1 1/2 inches in thickness. You don't want to include the end(s) that has a higher fat to meat ratio for this preparation.
Step 2. Before handling raw meat get all your prep work done first, which includes:
2a. Make an equal mixture of 2 TBSP coarse salt and 2 TBSP of dark brown sugar for the rub.
2b. Prepare the mustard sauce according to directions below.
Step 3. Cut into 3 equal slabs, then score the skin (crosscut) with a sharp knife 1/4" deep spaced 1/2" apart. For best results, use an X-Acto precision knife to score the skin, as home knives usually aren't sharp enough. Link to purchase one appears below.
Step 4. Place the pork belly slabs skin side down and season the meat (top and sides) with the rub making sure you don't get any on the skin.
Step 5. Turn back over and season the skin with just the coarse salt (around 1/2 tsp of salt per slab) and let sit uncovered in the fridge for 12-24 hours. I went for the entire 24. If you see any moisture pooling on the surface you can blot it dry with a paper towel.
Step 6. Once the 12 or 24 hours has elapsed, heat your oven to 250' F (121' C) and remove the pork belly slabs from the fridge. Allow the meat to sit at room temp for half an hour. It's never a good idea to take a cold piece of meat and insert it straight into a hot oven as it can toughen the meat.
Step 6a. Use a non-stick spray on a wire rack so the flesh part of the pork belly does not stick during cooking. The wire rack should sit atop of the sheet pan. Transfer the pork belly slabs, skin side up, onto the wire rack and place the sheet pan onto the center rack in the oven and roast from 3 to 3.5 hours or until the internal temp reaches 195' F (90.5' C).
You can proactively measure the internal temperature using a meat probe or reactively measure the internal temperature using an instant read thermometer around the 3 hour mark to gauge remaining cook time.
Step 7. Once the internal temperature has been achieved, remove the sheet pan from the oven and transfer the pork belly slabs onto a plate (or another sheet pan with wire rack). Drain the rendered pork fat (called lard) into a measuring cup. Add vegetable oil as necessary to equal 1 cup (236 ml) of total fat/oil.
Step 8. Transfer the oil to a 12" cold skillet and place the pork belly slabs into the pan skin side down. Heat the pan on medium.
Step 9. Fry the slabs skin side down 6 to 10 minutes or until the skin puffs up and gets crispy. Carefully tilt pan occasionally to get even distribution of oil around all pieces of skin until it puffs up. I recommend a pan with deep sides to help prevent accidental spillage onto the stove.
Step 10. Cut the pork belly slab into pieces using score marks as a guide. Pour mustard sauce over the meat portion of the pork belly to ensure the skin maintains it's crispiness.
*South Carolina Mustard Sauce*
2/3 c (157 ml) Dijon mustard
1/3 c (79 ml) Apple cider vinegar
1/4 c (59 ml) Brown sugar, dark
1 TBSP (15 ml) Hot sauce
1 tsp (5 ml) Worcestershire sauce
Combine ingredients and whisk together, reserve to the fridge until ready to use, covered.
Equipment I used :
X-Acto No 1 Precision Knife
www.amazon.com/X-Acto-XZ3601-X-ACTO-Knife-Safety/dp/B005KRSWM6
Wire rack & Half sheet pan
www.amazon.com/Wildone-Baking-Sheets-Stainless-Cooling/dp/B07NN8TFQN/
Meater Block | Wireless Smart Meat Thermometer
www.amazon.com/MEATER-Thermometer-Rotisserie-Bluetooth-Connectivity/dp/B07TJ95CBM
*Helpful tips not mentioned in the video:*
- Upon removing the slabs from the oven, handle them carefully as they are extremely tender. You could accidentally damage the skin using tongs so make sure to grab them from side-to-side instead of from top-to-bottom. If the slabs you cut are too big to be handled by tongs, use a metal spatula instead to support them from the bottom.
- You will have reservations about placing the pork belly slabs into the pan with cold oil; I did. It goes against instinct to place food into cold oil but I detached my expectations from the end result and instead trusted the process and you should too. The payoff will be so worth it.
- You will feel inclined to raise the heat above medium because the skin won't puff and crisp up right away ... don't do it. The skin will just burn if you do. Again, trust in the process, you will see - it will work exactly as shown.
- After you remove the slabs from the oil, I like to reserve them to a sheet pan lined with a wire rack instead of transferring straight to the cutting board as shown in the video. I prefer to let them drain so it's not so oily when you go to serve them.
- You will hear audible pops and crackles as the slabs cool. This is how the term "cracklins" came to be.
- If you wish to keep the lard for future cooks, pass the oil through a strainer lined with cheesecloth and store in a mason jar or container of choice (preferably glass). Stored in the refrigerator, lard can last up to a year before it goes rancid.
- If you wish to dispose of the lard, do not pour it down your sink - you could clog your pipes as lard solidifies at room temperature. Instead, get a disposable container like you would get from a Chinese take-out restaurant with a tight fitting lid and dispose the oil in the trash. You can tape the container and lid together for extra assurance that it does not leak in your garbage bin.
- If you have any uneaten portions, store the slab in a container with a tight fitting lid. The skin surprisingly does not get soggy but rather maintains it's crunchy/crispy texture - impressive!
- To keep the meat from drying out, it's better to keep the slab whole and then slice portions off as needed, vs. slicing everything and then storing in the fridge.
- When slicing a portion of cold meat, it's easier to turn the slab upside down (meat side up) and slice through the meat first and then strike the spine of the knife with the heel of your palm to break through the crunchy skin.
- For best results, re-heat slowly in an oven/toaster oven at 350' F (176' C) for 10 minutes. This temperature ensures the the meat comes up to temp while still retaining the moisture in the meat without drying out.
- If you had to absolutely use a microwave, use the re-heat feature to gently bring the meat up to temp.
- Fatty meats like this can make you nauseous if you consume too much at once, so as hard as it will be, exercise portion control while enjoying.
Hope this information helps!
Thank you so much for writing this out and telling us your experiences with it! Super grateful!! How tender was the meat? I am typically able to achieve the crispy skin but the meat is never flavorful/tender.
@@georgelaurne6178 You're welcome. I was happy to take my time doing this write-up because I was both excited and impressed with the results.
If you follow everything exactly, you'll experience the most tender, flavorful, juiciest meat (you actually see juices running down the meat with the slightest squeeze of your fingers), and crispy crunchy but not rock hard, skin.
Other recipes that call for cooking for shorter periods of time at higher temperatures don't achieve soft succulent meat because all that fat and collagen just didn't have the right conditions to fully breakdown and dissolve.
I'm telling you with absolute certainty, the folks at the test kitchen really and truly knocked this recipe out of the park.
Please try it and share your experience!
@@nothing_burger I hope to try it soon. Really wishing I could've seen how yours turned out as well :D
@@georgelaurne6178 Oh, that's an easy one ... turned out just like in the video - for real for real.
Don't overthink it, just do it
wow thanks arent you kind
I love this channel. You take all the unnecessary drama out and just cook with ultra-clear instructions. I just love it. Thankyou. I'm an amateur cook who takes cooking very seriously. All in all, I know very little (I'm no chef) but what I do know of meat and sourdough baking, for instance, is solid, and that's largely due to you guys on this channel.
I love that you denote the score marks as portions. For me cutting the belly into thirds was the portioning process 😂
still is
But it is the portioning process. Each slice is one bite. Each third is a serving. I'm sure that's what Dan meant! :)
My first time trying to make pork belly and followed this recipe it turned out fantastic! Thanks Dan!
i have tried nearly all the ways u can find on how to cook pork belly on youtube and this time around decided to try out the frying part of this video for fun. Surprisingly it worked. i did everything based on the chinese style siu-yuk (brushing vinegar, poking holes, drying, salt crust), threw it in the oven at 160C for 2 hrs (this renders enough fat and makes the pork very soft with a slight chew to it which is how i like it). Thereafter, I fried one piece, starting out with cold oil as the video suggested and it looked exactly like the one in the video, so i decided to turn up the heat and throw it back into hot oil for a double fry to get a more golden color. The second piece, i straight out fried it in the already hot oil just to see if there is any difference to the texture of the crackling. There wasnt much difference and both results were great, no one could tell that the pork wasnt done using the *normal* methods. It looked and tasted like normal chinese style siu-yuk. This shallow fry technique is good for those who dont have a good oven that can provide high and even heat to create the crackling. just be very careful with oil splatters when dealing with hot oil.
Thanks mate. My top oven heat is not even, hence everytime the skin was crisp in the middle but hard in the edges. If I add the oven time it will burn in the middle and still hard in the edges. It makes me frustated. Wondering if this fry method can help me to get better
@@willsonjo679 try it and see how it goes! its all about experimenting and even after many pork belly cooks im still trying out different methods, timing and temp in search of the best possible combo.
@@willsonjo679 I had the exact same issue and this fry method with the oil had results just like in the video and it wasn't difficult at all. There was also little to no oil splattering.
Oh yea...my oven is screwed. The highest temp it could go is only 160C and that gives me headache. I shall try this method until I get my new oven but I still prefer to roast everything in the oven.
I'm from Denmark and we have made this type of pork for Christmas for many many years (without the sugar though) we call it "Flæskesteg" and it's very easy to make the skin crispy in the oven!
Flæskesteg is normally not made with the belly, unless you use the cheap "ribbensteg" cut - normally a real Flæskesteg is made with Svinekam which is from the neck of the pig :)
@@nooli22 ribbensteg goated
getseksealf hehe Denish language sounds better when you write them backwards
I had this for Christmas in Norway when I lived there as an exchange student. The host family I had at the time might have made it wrong though, because the skin was like biting a rock. 😅
@@AustenSolvie For our Christmas dinners, we changed from cooking it for 4 hours to cooking it even slower for an entire night. It makes all the difference.
The slow cooking makes the entire piece of meat into one consistent and tasteful substance instead of feeling like too many different layers where some are tough and less edible. When we're getting close to serving, we grill it with high heat from above in the oven for about 20 minutes or as soon as most of the skin is puffed but before it gets burnt, which happens really fast at that point.
I've been cooking pork belly for 20 years and it never occurred to me to fry it skin-side down at the end. Genius.
I made this tonight and it came out PERFECT. I was skeptical about frying the skin starting in cold fat but it was the best crackling I’ve ever had. Pretty easy too
Glad you gave feedback on your experience. I too was questioning the placing of the pork skin in the cold oil. I will follow the recipe as given now.
Thanks very much for this
Are you still making it? How do reheat left over slices typically? Around here I don't think you can buy it fresh to cook yourself. Only frozen.
Left over slices.....? Wth is wrong with you! :')
thats gross you obese american
Looks WAY easier than the methods I've used in the past...and I've no reason to doubt it, because ATK has never let me down with any of their recipes!
sounds sarcastic? whats wrong with atk?
@@cate01a it's not sarcasm
I've been making crispy pork belly the Asian way for ages. Works every time. Prick the skin with lots of holes. Refrigerate for a day. Brush skin with vinegar and put back in fridge for 24hrs. Take out and lightly sprinkle some kosher salt on skin. Not too much! Roast in oven skin side up for about an hour. Then dab skin with paper towel. Place under broiler and those little holes will turn into puffy crispy bubbles. Keep an eye on it so it doesn't burn. Cover any dark bits with foil. Wait 30 minutes before slicing.
Will you make one from this video and tell us which one is better? The Asian roast pork is awesome and doesn't require frying it (less grease). I haven't seen anyone make it this way before.
Add Chinese 5 Spice and I'll be coming over and queue up for an order.
@@jessewashere4734 i tried copying the recipe, its too greasy, the skin is less crunchy compared to the usual way, usual way i mean following most chinese recipee, using vinegar no need poking, just clean the skin side, on the meat part rub the spice (5 spice powder+salt+onion powder+pepper+paprika powder) then turn it over, on the skin side dry it with paper towel, then add vinegar and lots of salt on top of it, then let it rest in refrigerator for 12 or 24 hours, take it out next day, put aluminum foil around the pork, put it in oven for an hour and a half, the skin will buldge very crispy, then after an hour an a half, take it our, let it rest for 10 mins, brush some olive oil on the skin part, put it back in oven for 10 minutes, you will have a beautiful golden crispy roast pork, with very crunchy and delicious skin.
@@masahirukouta21 tied that. Skin just burnt , no bubbles..
Here in Denmark this is a national Sunday dinner and/or part of a Christmas dinner.
Normally not that complicated though.
It is mostly done in on time in the oven, only changing temperature during the cooking.
No it's not, thats the neck part of the pig.
I swear to god 99% of danes see any pork with skin on, its automatically flæskesteg.
If you think about it, pork crackle is made almost the same way, so it makes sense. We do a couple of whole pork bellies per day at work, (Salt, sugar, garlic soy and five spice for the meat side) but we have a commercial oven with a fan that will blow your roof off, so its easy to get that super searing heat for fine bubble crackling, though we have to take extra steps like pricking the entire skin or else you get huge areas of skin lifting off the whole belly. I think I will try this pre-scoring/slicing technique you used. Thank you for showing me, your results are so presentable.
With danish pork roast, you broil it skin side down, skin covered in water for 30 mins, then rest it, flip it salt it and broil it for another hour or untill cooked.
You can also rub some vinegar on the skin for added crisp.
Danish pork roast with brown gravy is heavenly too
As a fellow chef I have a suggestion try to use VINIGER on the the skin at the baking time and you will get the saltiness and the perfect chichoron style crisp skin..!!🙏
I made this recipe following the instructions with the exception of the internal temp. I took it out at 175F as 195 seemed a bit high to me. Sensationally flavoursome tender pork with perfect crunchy crackling. Thanks Test Kitchen!
We did it to 195 and it was juicy and super tender, the fat was like butter!
I am Norwegian , we add salt and pepper to the rind 2 days prior to christmas, steam the scored porkbelly utsiden down rind into little bit of water, then take it out, turn it around rind up and slow roast it on low heat all day, with juices from the steaming in the pan with some veggies to make the gravy better. At the end, we turn up the temprature and watch the rind pop , keep an eye on it at all times. Crackling done. If for some reason some parts of the crackling Does not pop, turn the grill on for a few minutes- under constant watch. A few years ago the national broadcast made a slow tv show, from the oven watching the rib belly from minute to minute ALL DAY. We serve it with apples fried in butter and warm prunes, potatoes, veggies, mini sausages and «christmas sausage» ( xmas spices ) and meatballs made of sausage meat. Substancial meal!
Crispy pork belly is delicious and although I don't seek it out, I'll order when on the menu. It's often an appetizer or small plate.
*Bangkok* - with white rice and a thin chili sauce; also with a sweet soy sauce
*Brussels* - the pork belly was crispy but placed in a bowl of broth
*Madrid* - tapa served with fries
*Denver* - served on polenta
*New Orleans* - plain pork belly sandwich on white bread 👍
*all over the U.S.* - pork belly tacos
philipines in singapore the best pork bellys
I love Pork Belly in Bangkok , Vietnam and Hongkong.
Thank God, you come back! I'm very happy to see how you deliver your recipes with pride and dignity. Thank you!
I had a similar dish in a Colombian restaurant once and I always wanted to know how that crispy skin on pork belly was made. Now I know thanks to this material. Thank you 😊 💓 Regards from Poland 🇵🇱
I've seen a number of techniques for crisping the skin, but they ultimately involve some kind of oil. A number of Chinese recipes rely on punctures and a salt crust at high heat. Another recipe I've seen simply bastes the skin in oil halfway through a high heat roast. A couple techniques involved either deep frying the belly or just pouring hot oil over the whole thing.
What I like about your recipe is that you can independently control the doneness of the meat in relation to the skin. You can't go slow and low with any of the other techniques without losing the crispiness. By contrast, this is a more foolproof method because you don't risk overcooking the meat to get that crust. I think I'll try this soon.
funny how I always throw away the skin and try to get the leanest part of the pork every time I have to attend my grandparent's birthday party. I don't really like any of the Chinese cooking.
It works without oil and in the oven no problem
how to do it without (in danish tho, its a common thing here and no one is shallow frying their pork to get it crispy) th-cam.com/video/XgCFvvU5dg0/w-d-xo.html
Just increase the temperature in the oven rapidly at the end to high heat. Between 250 to 300 C is about the sweet spot, but you have to pay attention so you don't burn the skin as this process goes fast. No oil needed, and its a lot less work than frying it in a pan.
@@samuelhakansson6680 that's how I do my cashew nuts XD
This is so much better than crisping in the oven. Great recipe, thanks!
Hi i'm from HK. The Cantonese style crispy pork belly is achieved through poking many deep holes on the skin with a fork and cooking in the oven at high heat. I usually cook meat side up first (190C for 30 mins), flip and poke, then return to oven top rack (230-250C for 1 hr). (Not slow cooking, 1-1.5kg meat) What happens is the fat oozes out of the holes and the skin is frying in its own fat. Very crispy and no need to transfer to a pan. The sauce I use is apple cider vinegar, lemon, sugar, mixed herbs, garlic, chili powder. There is no fat in the sauce since there is plenty from the meat itself and balances out. Remember to rest before cutting!
Tip from Denmark where crispy pork belly is very widely used. The trick is to use kosher salt and make sure you get it into all the scores in the skin. This makes it easy to get crispy skin.
Can confirm, made this at home (australian pork belly, dunno if diff or not) and my god finally it works a treat. If anyone is having second thoughts about what you need to do to make a top notch pork belly, follow this video.
As for the dijon-y sauce, it's personally not for me. But as far as pork goes, it hits the nail on the head.
I don't know if I'm a fan of the mustard sauce either. What would you use as an alternative?
@@cameodamaneo I use a pomegranate glaze and serve with a cous cous salad. Customers enjoy it.
Made pork belly today for tacos, and the skin got plenty puffy and crunchy under the broiler, you just have to put it on a lower oven rack (1-2 racks from the bottom so the heat isn't so severe).
If you're afraid of frying at home, or don't want to dirty another pan, you can still make this work!.
Just kind of what I was saying in my comment ...It works just fine. I have never had a problem with using the broiler..as I told my husband let the oven do the work, and learn to work with the oven . My best friend in the kitchen..
Roasted pig legs with the skin....Same thing but takes a bit longer with slow cooking because of the bone.
Married to a Filipino, so we make Lechon Kawali all the time. 2 things, I’ve learned to flip it skin skin side down to cut the sections. And I use a new razor blade to score the skin, then a sharp knife to continue the cut deeper if I need to. Much easier
Box cutter is much easier, since you can adjust the depth of the cut
Wow, what a breath of fresh air you guys are. Masterfully done. I'll be trying this out in the near future. Keep up the amazing work!!
I've been dealing with pork belly for a while, and this is one of the best recipes I've ever seen. Thanks.
how much a pound?
@@seatbater6211 The last I bought nearly a year ago is still in the freezer and was pretty cheap considering today's prices. I think it was around $5 per pound.
Most of Norway gets crispy pork belly skin in the oven every christmas. It's not impossible or very difficult.
yep just put hot oil over the fat while in the oven, it looks tasty but looks nothing like the pork belly i had in Germany.
@@ASSASINE0 ..so do you finish by frying in the oil drippings in the pan as they did?? Or simply use the oven method??
@@Changelingheart never did it myself, only ate it at my grandmas house, and that is the method i know. would be impossible to fry in a pan because those where giant pork bellies. if i recall it right, you cut the fat open to the half in a square pattern and then drip hot fat over it, i guess you could use its own fat for it but normally it sits in its own juices to flavor the meat and use external for for the crust.
Well it is pork which, fortunately, is easy make crispy. I have a pork belly I’m doing today
It is difficult if you cook the meat low and slow. The point in this video is that you dont destroy the low and slow result by turning up the temperature in the end to get the crispy skin.
@silver casacova. It's incredible you spent such times and effort to write down the recipe and experiences. It's noble deed indeed. Definitely will follow your instructions. Thnks for sharing
wow. this works. I tried other recipes out there online and they've dried out the pork skin making it tough in the oven. but this recipe actually works. wow.
I’ve tried a few different methods and I can say with confidence this technique is the best! It works perfectly
I asked for a video about this years ago. Now its here! And with a great scientific explanation for it too! This channel is the best!!!
Im watching other crispiest cooking pork belly with four bloggers but this style aside of handsome chef he is very good cook as i look theres moisture and not burned not dry i love this style
This is why you guys produce such a valuable channel. A little science always helps. I made this tonight and had to skimp on the drying time (4 hours rather than 12 - 24), so got the expected result: great meat, good crackling but a thin slightly rubbery layer behind the crackling that I expect would not have occurred if the cut had longer in the fridge. Next time I'll start a day early. Thanks for the content.
Thanks....You answered my question":can i do a 4 or 5 hr dry time?... glad to know you got the same results...
ill be having it tonight...
Our local poolhall deep fries a honey bun and deep-fries pork belly, then serves both as a sandwich. They put the honeybuns in a cast iron press, then into a wire mesh holder, fry it, then press out excess grease. The pork belly has been cold smoked. It comes in a no-leak parchment wrap, 4 heavy-duty paper towels and 2 handi-wipes. It's awesome.
I get mine with double meat, extra cripy.
They also make pork belly bites. Tiny cubes cooked very crispy. Comes with dipping sauce. I get the jalapeño apple jelly sauce or the blackened peach sauce. The tomato gravy is also good.
They also serve pork belly French Toast. The pork belly has a light maple-onion glaze. They use a culinary torch on the outside and the Frech Toast is absolute perfection. They also torch the pork belly at the high points.
It's not a standard culinary torch. It's big and gets hotter.
Preboiling (of the skinside) in the beginning also works, and cutting squares not only lines. That way even more fat and water can escape.
I watched y'all on Pluto TV and y'all are VERY informative y'all know what you're talking about!!!!
If you want to perfect crispy pork, just watch Asian chefs, particularly Chinese style roast or even Filipino. They are the master of proper crispy meats.
Durka durka Muhammad jihad
Why is this not citable?
The kosher salt on the pork belly got me good.
Excellent recipe. Made it for the first time today and it came out great. Only change to the recipe I would make is “cut back on the salt”... maybe half the recommended amount.
I made this today and it’s disgusting……so salty. Threw it in the trash can.
I am Filipino. I don't know if you have heard the specialty in the Philippines called LECHON? You should try watching how we cook and serve the whole pig in some of your big family ocassions and holidays. Everyone knows Lechon. We fry our pork in a pan not oven. Not too many households in the Philippines can own an oven. We slow roast the whole pig in charcoal with rotating motion tied in bamboo poles. Try watching it!! You will be amaze!!
The way it’s done in the Caribbean or Latin America is unmatched!
Its all the same. Just different ways of prep and cooking. I like all ways equal.
Ask a filipino.
Idk I think they're all good. Watched a Japanese version yesterday
Try Lechon Cebu and other Filipinos pork menus. It's the best
@@ninoridhenanies8906 Ay Bagnet na lang!!
I just made this and it blew my mind! Thank you so much for your content... keep it coming and dont hold back on the honesty which is phenomenal. Thank you so much... my family is so greatful.
I have made this several times and it is the best recipe I’ve ever tried for this. Bravo!
I do the same process without the sugar, but deep fry at the end and serve it with some leche de tigre with lots of tiny diced habanero. Had it served this way on the west coast of Costa Rica and it's perfection.
I've made this recipe 3-4 times it is so so TASTY. One of my favorite dishes for a dinner party.
Omggg this recipe is perfect 👌 I have tried several other recipes and the skin came out hard crunchy. But this recipe comes out perfectly for me. The meat is so moist and tender and the skin is super crunchy but not hard. Thank you for sharing
This kid is a great chef…he takes his time explaining all the details
Idk about kid, he's nearly 40
Calling him a kid is disrespectful. He’s a chef, he’s also a MAN.
@@blicce9597 ladies and gentlemen the political correctness police has arrived…thank you for clarifying he’s a man I’ll sleep better tonight knowing that
@@AA-tc5if I’m just saying this MAN is nearly 40 years old, calling him a kid is just weird….call him what ever you please. It’s just weird. You wouldn’t call 60 year olds a kid so why call a 40 year old one? Just weird. Do what you please baby gurl.
@@blicce9597 we are in a free country so I can call him anything I want..what if I’m 90 years old ? a 40 year old man would be a kid to me plus he doesn’t seem to care otherwise he’d reply. I’m a retired ex cop and many times we did welfare checks on old folks and every single one of those old people called us “ good boys “ for checking on them and sometimes cut their grass or just stop by to chat and make their day
Salt&pepper all sides for 2-3 days in fridge. Skin side down.
Steam in water 45min 230c° skin side down.
Remove from oven and flip.
Reduce heat to 80-90.
Slowroast for 8-12 hours.
Remover from oven. Turn the heat up 180-220c° and the skin will puff up like popcorn.
I make roasted pork belly Cantonese style with salt and vinegar +/- baking soda in the oven. Always get crispy skin, but quite time consuming. I am interested in trying this. If it works, it will certainly make preparing the pork belly a lot quicker.
hi, how was the result, was it taste same as Cantonese style?
@@spdragon2403 So I'd have to say that, all in all, it did. I made a spice rub to simulate what one would find in those Chinese BBQ stores (5-spice powder, red fermented bean curd, garlic powder, white pepper, salt and dark soy sauce). and made the recipe as outlined. I was pleasantly surprised to find the skin did puff up and was crispy and not tough. Also surprised that the skin was not overly salty. However, if any part of the skin does not get deep fried, that part is no good. So, I wonder if a steak press might help in keeping the whole skin in the oil. Definitely a lot easier than poking holes in the skin and then rubbing it with various concoctions of vinegar +/- salt +/- baking powder....and not as messy...no oil spitting out in the oven! Definitely will try again. Thank you!!
@@buddhatbay9041 Thanks for coming back, didn't expect a reply as it was a two years old comment, glad you doing fine! The tips are helpful and will definitely try out the rub sauce.
145 C for 2 1/2 hours. Rest for 8mins, preheat oven at 240 C in for 8 mins. Always comes out perfectly golden crispy.
You guys are awesome, and not often wrong. However, it is very easy to crisp the skin in the oven, and I think even better than using a pan with oil. Do exactly what you did, then bake at 465 for 30 minutes. (Don't use the broiler.) Cheers!
Very, very well explained. Exceptional and thorough job.
Thank You Julia and Dan,
This Pork Belly recipe will be on the Holiday Menu for Home this Year.
On the other hand,
Why wait for the Holidays?
You are All Awesome 👌
In Colombia we call that Chicharron. it is a staple dish and it is part of many dishes. probably one of my favorite cuts.
@infinity beats per minute is that a question, remark, or what the heck? hahahah
@∞ BPM why not?
@∞ BPM Being from Colombia is cringe?
We had a family contest making pork belly using different recipes, and this one scored 7, while the best one was baked in foil for one hour at 400F and then broiled for 15 min. This one just produced crispy skin in some areas but hard in others, prob because of frying an uneven shape in a pan after it gets rounded during baking.
Maybe it was the cook.
Broil 15 min? How did it not burn the skin?
@@pvtjoker3833 same, this is western style pork belly, in Chinese or Cantonese style just oven. not even air fryer
@@milesw2318 ? Tried oven-only way. Broiled not 6 minutes and skin burnt instead of bubble..
@@pvtjoker3833 that is not the cantonese way, just search cantonese crispy pork belly then you will see.
An alternate sauce: grab a couple bottles (12 oz.) of hard apple cider, add 2 tbsp of honey, reduce, drizzle over the crispy skin.
I’ve tried to make this dish several times with varying levels of success, but nothing that’s full proof! I’ll have to try this method on my next attempt! Thanks for sharing!!! ☮️🖖🏽
Just a follow up on my last post. I’ve finally attempted the method shown on this video and it was a bona fide success!!! The meat was tender and juicy, while the skin was very crunchy!!! Now that’s what I call chicharon!!! It was sinfully delicious!!! I have to be careful and just have every once in a while! Thank you again for sharing this recipe!!!
Request: Could you please attempt a version of Jamaican Oxtail. Thank you! ☮️🖖🏽
I have tried the method of just dried the skin, no need to boiled then fried it, come out really good puffy crispy 🎉 lucky me
Thank you for the informative video on how to cook pork belly!!
Brilliant - will be trying this technique tomorrow! Exactly what I've been looking for as it combines melt-in-the-mouth texture only possible with low and slow cooking, and a foolproof method of obtaining crispy skin. Will tweak the rub mix with some Asian flavours such as five spice. Thanks!
yep, I mixed in 5 spice, amazing
The thing is I've just watched a video of pork shoulder in the oven and they were able to get crispy crackling on the top without putting in a pan with oil. With that said, they liberally dressed the scored skin with oil after drying it out, then threw in over on high heat, then low, then high again. And bam, same thing as above. Not saying one is better than the other, it's all delicious, just showing other methods
Correct. The crispy skin on the video you saw will be slightly more chewy, this skin will be dryer and airy. Both will taste great.
The Norwegian way solves it without any oil:
th-cam.com/video/Wf5DhVDvuKo/w-d-xo.html
Sorry, it is in Norwegian, so you will miss a lot of the details as I unfortunately do not have time to translate the steps.
My mum always broiled the crackling with out oil. Such an American way of doing it, lol
I've made Schweinhexe in the oven and it had crispy skin. You put the pork shanks in the oven top down so they look like a teepee, and then roast then at high heat for a couple of hours. The skin gets crispy and the meat inside almost steams and renders out the fat.
dutch german heritage and my Oma just slit & salted and broiled the skin.
put potatoes under the roast to get it off the bottom of the pan a bit and dome it to drain.
Thanks chef for your demo of crispy pork belly. Do I need to wash or blanch the pork belly before roasting
"Hellloooo~"
I love it when she talks to the food like it's a sexy stud. That's the way you should be talking to food.
That is the best thing I've ever seen on the internet. And I spend 8 hours on the net at least every day
There is a ton of TH-cam videos (Chinese roast pork) showing how to crisp the pork belly skin without deep frying.
Comes out just as good in the air fryer...but I usually score the meat side in sections, season, and put in my fridge (skin side up) when I'm not in a hurry to have it, I'll let it sit in the fridge about 6-7 days, allowing the skin to become super dry and hard. Then I sprinkle skin with salt and pop in the air fryer.
Yep. My dad was a chef and I would help him make Chinese roast pork as a child. We used an oven and made crispy skin every week. It was pretty easy to make the back and belly crispy, but the ham and leg parts were a challenge.
I made this often and i agree frying with oil is always better the crunch is different
I am chinese and I make chinese siew yuk regularly. I find that deep fried pork skin has a different crisp which I prefer to just roasting.
@@allesuye2551 Exactly. Some people are so stubborn to stick with traditional chinese roasting methods and not be open to new methods... People don't realize that the fried pork skin is a different type of crisp and much more evenly cooked.
In Denmark we did this forever. Everyone eats this for Cristmas Eve. I never understood why the American bacon eating country #1 did not eat crispy pork skin. And by the way, we made it in oven no problem. You do not need to fry it to get crispy skin.
Poor owen 😆
Don’t change it, now i have to remove my comment 😔😅
In Argentina it’s about a year’s salary to buy that much pork belly
pero si yo compro uno de esos todos los meses XDD
Really? here in brazil its so fucking cheap. The supermarkets even raised the value cause it got a little popular, but still cheap.
I have to work about 1 hour to be able to afford it, and my salary is low here in Norway.
@@fabriciotakaki5357 no, it isnt. i assume op has no work
Do you make a penny an hour
Can’t wait to make this. I already bought a nice center cut pork belly. But after it’s done I might use some in a Chinese dish with oysters in a clay pot.
Hm. You got what seems like a very plausible explanation for why you need to put the pork belly skin side down in skillet. But I've done pork belly's in the oven for years and years and they always turn out perfectly crispy in the oven. I start 2 hrs in advance with salt and let it rest in the fridge. 24 hours later it goes in the oven. Take it to the target internat temp and crank up the heat for the last few minutes. Remember to keep an eye on the pork belly skin the whole time for the final part. You can actually see the skin crisp up and bubble. Short line between perfectly crispy pork belly and blacken'd burned skin. So keep your eyes at pork belly for the final crank up of the heat. It only takes a few minutes. A broiler is nice, but not needed.
make a video on it
I tried a new method at home. Put the pork belly in a tray of rock salt skin side down and leave it in the fridge for 3+ hours to draw the moisture from the skin and to season the meat. I also apply a pork rub to the meat side to dry marinade it. Once complete I dust off the excess salt, rub a bit of oil on the skin side and bake it in the oven at medium heat to render of a lot of the fat. Towards the end, I turn on the broiler to crisp up the skin. The Pork needs to be on the middle rack (not the top) so that the skin does not burn.
ATK, what's good to eat this with? Slaw, salad, any kind of starch? Thanks for showing this!
I would serve it with baked beans and an Asian slaw!
In the Philippines we would eat this with a side of white rice and a vinegar or soy sauce + vinegar sauce like this: www.rivertenkitchen.com/dipping-sauce-soy-sauce-vinegar.html
It’s also delicious with pickled papaya though that might be difficult to find/make: panlasangpinoy.com/pickled-papaya-appetize-atsara-achara-atchara-recipe/
The acidity from the sauce and pickled papaya help to cut through the richness of the pork and make it super delicious!
Super Smart way!
Looks the Easiest way!
Crisping in its natural oils must be the best and Cheapest way!!
Thank You!!!
You dip that that in liver gravy and/or combination of vinegar and soy sauce with a bit of bird eye chilli is very Filipino.
filipino eating habits are even worse than the Chinese ones.
@@MrBuschkamel u mean chinese msg dishes?
I love the scientific explanation at the end. So insightful ❤
I shied away from this cut before, not having a good recipe,
Time to boldly go!!
Zesty Lemon Zach My grandson wants legit ramen, and pork belly is in most recipes I’ve seen (& the biggest reason I haven’t tried yet!).
Many thanks, got this in the fridge uncovered tonight in the UK to cook for my Mum tomorrow, i'll make the sauce and be sure to take some mustard too!
Excellent technique Chefs!
Yes I’m a Filipino I like this channel I’m watching from Hawaii.
I’ve been making a Cantonese style crispy roasted pork belly (siu yuk) for a few years now. DO NOT buy pork belly from Costco...they remove the skin!!! (Thankfully I have a great local butcher for my slabs.)
The Costco here (hawaii) has pork belly slabs with either skin on and without skin. I'm glad they do, I always get the slab with skin on.
siu yuk is the best!
Do you have any tips? I’ve never made siu yuk before but it’s next on my list.
If you have a Costco Business Center in striking range, that's where you want to buy your pork belly (or any large hunk of meat of above average quality). You'd get your choice of skin-on or skinless, generally for $2.75-$3.00 / lb.
Joel Langenfeld same with our Costco Business Center. Great deal.
I did not have the time to do the overnight or even hours thing, my pork belly was a lot thinner too. I dried it really good and then salted the top, salt and sugar on bottom. After half an hour or so I dried the skin off again with paper towels and salted it again, then followed the recipe. Damn best crunchy skin ever and I've been making Bavarian style pork roast for a long time, when ever I can find pork with the skin on, not so easy in California.
Great recipe, thank you! I skipped the sauce and served Bavarian dumplings and Bavarian cabbage salad (with apple and bacon), next time I'll make a sauce too. And yes, there will be a next time.
you don't need to pan fry it to get it like that if you do it the canton way, and it's still crispy skin!
You can get it crisp in the oven. Search for the danish dish "Flæskesteg". You put it in a tray skin side down, pour hot water to just cover the skin, in the oven for 20 minutes, flip it and salt the skin genereously. ~50 minutes (depending on size) later it's done with puffy crispy skin and juciy tender meat.
Just a suggestion. It would be helpful to include the recipe in the description area
The link is right there
It's not free. If you want the written recipe get the trial or pay for membership.
Copy the recipe from the video or join their website
Thank you to everyone in production, this is a fantastic how to that goes into the technical aspects in a very palatable manner. More technical information for a research deep dive at the end would be much appreicated, the animation was great
Finally got to try this recipe (also trying Chinese style) and it worked like a charm. Pork belly is one of those 'special occasion' dishes for me so it's nice to get it right when I do make it.
That method is not new to us , Filipinos.. in fact , during the holidays especially Christmas and Easter, it is a must to have the crispy pork belly in the center of the dining table. A celebration without the LECHON ( that’s how we call it) is not a feast without it! For big family gatherings we even have the whole piglet roasted with the crispiest skin in the Philippines! A special sauce pairs with it. However, here in the United States we use the pork belly , cook it , the way you demonstrated . You can even roll it to make it really fancy … a very nice presentation…
I’m glad to know other culture have embraced this recipe which I could be proud to say , originated in the Philippines then the Chinese in Macao followed .Thank you , all of a sudden I craved for it 😊
Lol the chinese invented it first. Relax.
12 hours later and they both still look the same! That’s crazy!
They used switch outs. It's very common on cooking shows.
I think that was 12 hours in the fridge...
@@disispaddy that’s ridiculous.
@@guapodel Just telling you how it works mate. I've seen it first hand.
Sensational slow roast method, I love the frying in pork fat to get the crackling so crisp. By the way, despite what we've all been told growing up, it's not fattening or as rich as you'd think.
Thank you! I will try this method 🤞
3:40 sauce
3:30 after getting the pork out of the fridge, does the salt get wiped off?
It was super salty after frying it 😮
There’s so many videos in which they only bake it and the skin still comes out just as crispy
Baking can result uneven crisp for many reason: the cut of meat is not even, leaving part of the skin higher. The oven, or airfryer can make the outer part of the cut pop, leaving the middle skin flat, the outer burn, ect... Cooking with oil will ensure the entire surface cook even. I tried in oven, air fryer and this method, I can get the skin to be crispy. But I think method is the best for making even cook, color and crisp.
@@La__Rat ok true, thanks for the insight. I tried in air fryer and it didn't work either. I'll try frying in oil next text time
Wow, great technique which turned out amazing. My way of cooking it is more oriental-styled, puncturing the skin with toothpicks and finishing it off with a vinegar rub over the skin. Of course the salting of the skin is 'mandatory' to ensure water from the skin is absorbed.
"... you literally whisk this all together"
I wonder what would happen if you whisk it metaphorically.....
probably nothing but your point would be made
Hipster speak
are you really hung up on a single word? It's not like they said holocaust
Somebody mentioned whiskey?
th-cam.com/video/4JpuWucKlwM/w-d-xo.html
I did last week by my experiment by my self, pork belly not gonna crispy if just roasted in the oven,and use this way it's works
Julia to Dan: "Nothing is more beautiful, except maybe you. What are you doing after work?" 😁 Okay, I made that up, but the way she was looking at Dan for the first few minutes just seemed like...😍
Dan beats Julia..
I
I just tried it today and it worked 100% Best crispy pork belly ever :-)
As others mentioned, taste show's pork belly is way less effort and turned out perfect for le
Hello, looking forward to finishing this later today. Would you please let me know if the oven is fan-forced and convection? Thanks muchly.