Crispy Pork Belly Tricks No One Knows About | Perfect Crackling
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- เผยแพร่เมื่อ 11 ธ.ค. 2023
- In this roast pork belly recipe, learn how to achieve the lightest, crispest crackling possible on your pork belly. The best thing about this recipe is it only takes an hour to cook, it keeps the meat tender and succulent and gets great crackling.
Turn this cheap, tasty cut of meat into a weeknight meal option with this method!
For this recipe, I used:
500g, skin-on pork belly
6g salt
10-20ml vodka
RECIPES:
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Steak Secrets | Turn Cheap & Tough Into Juicy & Tender - th-cam.com/video/KgnZp1wijgc/w-d-xo.html
Don't Pierce holes in the skin! It crisps up more evenly.. when you pierce the skin it allows fat to come up through it which actually stop it from going as crispy.. ☺️ since I stopped scoring/piercing the skin I have consistently made really crispy pork belly with no chewy sections. The whole skin comes out like chicharonne skin rather than little blisters of crispy.
Hi Ben!
I am Origamicrane off egullet!
My friend was watching your video and spotted my username.
Thanks for referencing my 15 year old post!
One additional step I have added since that post is to insert some metal skewers through the meat to keep it straight and stop it from curling whilst cooking.
Enjoy!
Congrats :) How did you discover the vodka trick on the pork skin ?
Cool synchonicities like these remind me how good the internet can be.
@@jeepld I don't know how they found out, but it makes perfect sense! Alcohol pulls water out of things, similar to what salt does. Alcohol is used to dry dishes faster, for instance. But it is sometimes hard to connect the dots, right?
Thank you so much for this video..I did exactly what you suggested and my pork belly turned out amazing!
I just LOVE finding gems of channels like this! brilliant video
Thanks!
I can validate the recipe, just finished it and it came out near perfect! Good luck to the rest of you! Cheers!
Lovely! I gave it a try, and it came out exactly like in the vid. Delicious. Thanks!
tried yesterday and it was perfection. This was the first time that came perfect. Leveled skin, the cooking temperatures and the "VODKA" made all the difference. Thank you!
Wow... This vodka method REALLY WORKS!! Just tried it last night in comparison to a salt/vinegar traditional Chinese method and the Vodka prepared skin puffed up beautifully while the vinegar skin turned dark and hard with pockets of hard leather. This vodka method will forever be our fool proof way to get great skin!! Thank you for your video.
This method was discovered by the chinese. In fact the chinese way has a few more steps that will crack the skin to another level
I'm intrigued - has anyone just tried rubbing water on the skin? In bread baking, that's all you need to get crispy blistering
@@Alex-ck4in yeah, wheat is not what Pork belly is made of.
@@Alex-ck4in Well, I have to hide that Vodka inside my cabinet after using it. 😂🤣😂
All my pork belly trials and tribulations summed up in one video. Thank you for this, superb insight and delivery. Can’t wait to try it out
Glad it was helpful!
Excellent 👌Subscribed! I'll definitely try this
Wonderful video. I’m cooking it as I type.
Great video, well presented. I subbed and liked. I love cooking videos that are teaching the "whys". Too many are just copying someone else's videos they have watched and are repeating foolish ideas.
The little bit of alcohol could also be used to impart a ton of flavour. Something oaked would work nicely, the right gin would add a lot of herbal flavour. Really looking forward to trying this next time i get a skin on cut of pork
Very clever, I like my roast pork! Thanks for sharing
Good tips sir, Thank you.
Mine turned out amazing with this method. Thank you‼️
You’re welcome
excellent video. you definitely deserve more subs!
You can also put it on it’s head, pour water into the tray so it just covers the skin, give it 25 minutes at 150-170 celcius take it out, turn it around and do the same thing and it’s fool proof every single time. Perfectly cooled meat and a perfectly crisp skin every time. I will try the vodka thing though to take the skin to the next level. Great video!
love the tips (Vodka and levelling). Is there a lazier method with the air fryer?
thank u ive been cooking since mid 70s im since retired from that field. i do miss it. but i must say u may have taught me a trick or two w ur video. i cant wait to try this out. i also am looking foward to seeing more of ur videos. cheers
Thanks! Plenty more to come
Thank you. I recommend using an air fryer which gives much better results than an oven. Also, the Chinese/Vietnamese spray vinegar on the skin but vodka looks to work well too
Looks great. When I'm cooking it. I score the skin with a Stanley knife. Then apply Rock salt. Cook in the oven in some water and season with various herds and veg. Turns out great. I am happy to your vodka on the skin.
This really looks like a labour of love...hah...thankU. I am definitely gonna give it a try. It's too good to miss. 😊
This is christmas dish in norway another way to get amazing crackling is to first brine it in a prine with sugar salt spices and baking soda for three days. After that let the porkbelly airdry with only rhe oven fan running or in the fridge. Then low cook it on 90c for 10 hours. Take out the pork belly and heat the oven up to 250C. Watch it slowly so the cracking doesnt burn. Brown puffed up skin tastes bad. This has made the best pork belly me and my mom have ever tried and we eat it everychristmas you should try it
It's called siu yuk in Asia. Pailin on TH-cam has a great recipe that takes about 1 hour
Holy shit, that sounds really good. Gonna try it next time I make pork belly
low cook it for nearly half a day, not counting the brining and drying? that just takes too long. definitely reserved for holidays.
@@ninja.saywhat we do it usually on weekends. Its not as bad as it sounds because the temperature is so low you just put it in then forget it. Come back in the evening
im gonna try ur meathod as well as his. cheers
Great video! I will try it out
great video - thank you!!
I find a similar method, meat tenderiser works instead of tooth picks, the boat method is what i use, but also add a layer of rock salt on top and brush on some white vinegar (as opposed to vodka). Then about 45mins at 180, then remove rock salt, and 30mins at 250.
You can also use diluted apple cider vinegar (puréed pineapple also works), I use it to melt away skins on chicken hearts (some kind of chewy very thin protective layer), to turn hard steak into fillet, it’s very potent tenderiser. Use it as a brine for half an hour, or to your desired consistency. If brined for too long, it will turn into spongy mush. I also know Chinese restaurants apparently use bicarbonate soda to ‘velvet’ their meat, but that’s gross, I think.
@Ida-Adriana the velveting does work and just tastes normal (good).
Yeh I also brine chicken in buttermilk with salt. Works really well.
Organic chemist here...
The vodka has a lot of alcohol, which is both a polar solvent, and can also bind with fats via its hydroxyl group (something water or acid cannot typically do). It could very well be that the alcohol helps to denature the fat in this way, and why it would chemically work better than vinegar in doing so. This likely also means that you don't need to use vodka; any ethanol will do.
Chinese Hong Kong chef taught me to steam for 10mins, pad skin dry, salt place in hot oven mine is 250 F till crackling formed 45min, perfect every time.
Disculpa me interesa tu metodo cuando dices al vapor se tapa la pieza, y luego solo se pone sal y al horno!!!! Hay necesidad de guardar en el refrigerador o no es necesario, agradecería mucho tu respuesta 😃
@@raulgarcia5435no creo que es necesario eso nomas es para hacer “brine” o “dry brine”
Gracias
Great video. If you try to cook that uncracked skin in a hot oil, it will crackle like crazy. Also, white vinegar can replace the vodka
I love the thoughtful approach to trying to figure out a method that works.
I've seen a few methods that use vinegar instead of vodka but I think the vodka makes sense. It will encourage moisture to evaporate and it's water in the skin that prevents it crisping up.
I am personally fine with leaving the meat open in the fridge but I wonder if for those who aren't whether some paper towel or some very dry rice (maybe that's been baked) in the container could make sure all the condensation stays away from the pork skin once it evaporates. I sometimes put paper towel in a tub of overnight rice to absorb condensation so it fries better when making egg fried rice.
Thanks for the tips
This worked. I used crown royal instead. Turned out amazing!
I'm gonna try this now. One with Vodka and one with Crown ^^
Great video, explanatory, well edited - Nice work 😊
Thanks!
instead of using a knife in the traditional method, i tend to use a dispoable scalpel blade for easy scoring.
But gonna try your method tomorrow! Cheers
Fabulous 👏👏👏
Essentially you've stumbled upon the traditional way to make Chinese Crispy Pork belly, minus a few steps, especially seasoning.
You've got most of the basics down, so following any traditional recipe will yield great results I'm sure.
Yes I got a bit angry about his "new method" being essentially the way it's cooked in China/Vietnam. Most importantly for me is boiling the belly for 3 to 5 minutes.
@@Antoum77😂😂😂😂 Be mad bro. 😂😂
Wow, I think I joined Joshua Weissman when he had about the same number of subscribers you now have. I'm feeling you could grow as he did with this kind of A1 content. Thanks!
i think asian cuisine does similar, cooking and blanching then wok frying, what do you think about sous vide and then little cuttings onto the skin and slow slow pan heat. i done in michelin star restaurant with milk pork, like 65 C 15 h in goose or duck fat, then slowly pan roasting, was pretty good.
Amazing quality video mate
Glad you enjoyed it!
This is amazing.
In sweden this cut is about 7-9$/kg, so very cheap.
Followed your steps live while cooking.
Turned out great!
Made about 1kg so it lasted for two days making sandwiches and pasta dishes from the left overs.
This is truly bang for the buck.
Only thing is the grease in the oven from grease pops.
10/10
Använde du rimmat sidfläsk? Varmluftsugn eller över/undervärme? Min blev inte alls bra, ingen crackling alls :/
This works a treat, never cooked crackling properly and this worked first time, even without the overnight in the fridge. I used a rolled pork loin instead of a belly also. Cheers
Happy to help!
THANK YOU THANK YOU THANK YOU for covering your raw meat in the fridge. First online cook I've seen do this.
If you're going to do one thing do the foil boat. Absolute game changer and the rendered fat ends up cooking the meat like confit. Then you can also make a sauce from it afterwards too.
I usually just pour a kettle-full of hot water over the skin, dry off as best I can (pretty sure overnight uncovered would be king) and oil/salt before putting into the oven. I read that scoring or peircing is counter productive and so far I've found that to be true.
I tend to do a low and slow for two hours and then blast it to get the crackling done at the end. It works and I'm pretty happy with my results but I'd like to do better with a *really* light crackle.
I will try the skin-side shallow boil method next time to really pre-render the skin as much as possible.
Disculpa porque es contraproducente agujerear la piel de cerdo? Quisiera saber, gracias 👍
What temp is low and slow?
@@loungelizard3922 I have a bad memory... But something like 140c. It's not what BBQ people would call low and slow, but for an oven it kinda is.
You might find that you prefer more "bite" to the meat rather than being super soft like mine tend to be. So a bit hotter and a bit shorter is better if you don't want it too soft.
@@harambeexpress I've using 160C, I'll have a play around and see what's good. Thanks for the tip.
you are Golden, NEW SUB
I definitely might have to give this a try.
A lot of the other ways I've seen this done have used fruit juices like pineapple, which I'm allergic to 😅
Definitely might? HAHAHA!
I just discovered your channel, its amazing! Insta suscribed & best regards from México.
Gracias! Bienvenido
You can use corn on cob holders vs toothpicks
I need to try this immediately - a few times everything works and you get decent crackling on pork belly, but it's a rare thing. I think the hot water, then pricking all over technique is seen in either Thai or Korean methods, although they tend to put the whole piece into the water - with perhaps more cooking in the water/aromatics than our traditional roasting. I think you've got the best of both worlds with this technique.
I’m glad you wandered into my recommendations! Do you think this could be adapted to a pork shoulder roast with skin? In the US these are called picnic shoulders and can often dislocate your jaw.
Yeah it should work in the same way, let me know if you try it!
Well done bruva!!!!!!
Grab a bunch of toothpicks and run some tape around it. Brilliant video Ty 👍
I have cooked this many times.occasionally spot on but more fails.I’ll give this a go.let you know.Aussie in Australia 😎👍🏻
Nice one mate. Vodka can be subbed with Vinegar. Made With Lau does this method. Works 100%.❤
Really nice step by step. Just a few points I'd make.
You video should be comparable, so the meat should be similar in side and surface area. As you are keeping the oven at a specific temperature and putting the meat in at a certain height for a certain time, the this higher pork will have more heat exposure. The side piece is only crispy around the edges.
Once reason also why the Chinese boil the skin is to tenderise it. Because it can be crackling but still a hard thin layer type of crackling rather than puffed up.
It is possible to separate the entirre fat from the meat to cook it. You can get pieces like that in Morissons. But the flavour is different if you do so.
It's not a 7 minute video, but ideally you would have several, identical cuts of meat. Some would have the aluminum skirting, some have proper scoring vs. pricking, vodka vs. vinegar. This is nothing more than showing that if you cook a sirloin and a ribeye the same way, you get different results. Well, OK, maybe not that extreme, but if you are going to showcase a certain technique, you have to be consistent in your approach.
yep - agree
the poor old, sad-arsed second belly never stood a chance
when he cuts it, the reveal is that the two bellies are not even close
not saying the method isn't good - but in terms of a scientific experiment, it's a massive fail (as SoWhoDecidedThat rightly pointed out)
Can you explain that you bake it or broil it?
Out of this World, I have tried every method imaginable ...Unbelievable, Best Belly that I have ever roasted. 1 Hour at 225 degrees ,,,crank it up to 475 ..12 minutes...Perfect crackling , meat succulent and tender as you said..Thank You. Wow.....Any idea how you can warm a left over piece the next and retain the Crisp ????
Amazing! To reheat I would try protect the meat with foil I'm the same way and re roasting at a lower temp, maybe 140-160c 👍
Curious about the vodka i was taught to use rice wine on the flesh and the skin while living in Singapore.
The vodka does the same thing as vinegars, the vodka leaves no aftertaste
if you want it puffier, when you apply the salt on the skin, you'll draw out the moisture in a few minutes. When it draws out, wipe it off. You essentially want the moisture out. The drier the skin, the better (some leave it overnight or longer to let the skin dry). Aside of vodka, rice wine or white vinegar can do the trick as well.
Awesome video. FYI tomatoes are best stored outside the fridge :)
did u try skipping the acupunture if yes was there a significant difference
White vinegar works great, too.
Ben, thanks for sharing. Would substituting vodka with other liquor, like rum or other white wine, left in the pantry be ok?
Yes any alcohol will work, spirits (vodka, gin, rum, etc) will work the best. I haven't tried wine but they should work, also vinegars work as well but they leave a slight after taste.
@@BenGoshawkThank you. I have tried vinegar several times and each time the skin came out hard.
This is a phenomenal video, Ben. You really nailed it.
Thanks Jason, I appreciate your kind words 🙏
This video will go viral bro. Thank you for sharing
Agree with Jason! So freakin awesome to see breakouts like this! Hope you can figure out why this one goes so well and repeat!😎
Hi Ben, I wish to brag about my phenomenal outcome of my pork belly tonight using your method a la Origamicrane. I do not have vodka but accessed Origamicrane's video and viewed with interest the myriad mediums he used and his hits and misses. I did a little pondering and decided I would attempt this recipe with cider vinegar but using the vinegar with the Mother. I cannot express enough at how amazing this turned out and yes, I took photos, if you are interested.
I can stuff up pork beautifully and frequently but now I have in my hot little hands a recipe that will blow the smithereens out of any other cookbook's claims of the perfect way to cook this sublime piece of meat.
I have a question, do you think that this recipe would also apply to a rolled pork shoulder? If I were to unroll and treat in the same fashion, would a similar outcome apply to this cut of meat?
Im glad to hear it worked well for you. As for a rolled shoulder it should also work well, I haven't tried it as most of the shoulders I cook don't still have the skin on. As long as there's some fat between the skin and meat (which there will be) then all should be good 👍
😁@@BenGoshawk
I've been using vinegar and a cap of rock salt for the first 10 min, remove the cap and return to air fryer. Saw it in an air fryer video. Time actually gets cut even less then 45 min! Amazing results.
Sounds great!
leaving uncovered wont effect other things in your fridge. similair to how i do mine. great vid
i just smoke my pork belly for a few hours until it hits 180f and then put it in the oven on low broil to crackle the skin. works every time
Best roast pork with crackling reciepe ever and absolutely works every time, I've been trying and failing for 45yrs to get it right and now Eurika 👍🏻👍🏻👍🏻👍🏻👍🏻
The toothpick method is the chinese traditional method. Chinese already have a specialised tool for doing that. There are already many chinese videos making crispy pork belly with methods including vinegar, salt, covering the sides with foil and pricking the skin as well.
It's not Chinese it's actually a Mongolian method.
Wow... I'll have to give this a shot. Wouldn't the traditional use of vinegar work rather than the vodka?
BTW, how does anyone ever have that much free space in their refrigerator? 😅
A box cutter with the knife tip sticking out. Works great for cutting skin
Do you think the Vodka is better than the vinegar as often used in other recipes?
Yes, there's 0 aftertaste unlike the vinegars
I’ll try this although I love my very hard crackling, although as you say I am frightened of losing a tooth 😂
lol! I got so excited about the possibility of a new way to make the pork to perfection the way you do, but as a recovered alcoholic, I can’t do this. Is there something else you can recommend instead of the alcohol?
White vinegar works well as a substitute, it leaves a slight aftertaste but it's pretty subtle
@@BenGoshawk thanks a lot, brother I will definitely give them a shot…..I meant try!😂
Great video man , new sub
Ok couple of things can you use an air fryer do you have to use vodka I have no alcohol at home
Yes you can use an airfryer, things may happen quicker in the airfryer compared to a traditional oven. Vinegars can replace the vodka, anything clear like white wine vinegar, white vinegar, rice wine vinegar etc etc 👍
I tried an air fryer recipe to the letter and got an overdone burnt piece of meat. I think results will vary depending on the model of air fryer you have. I now use a regular oven and get much better results. You get more even airflow instead of a heating element inches from the meat.
@@davidyoung1610 yeah mine is always so hard I can not even bite it
I allways use my airfryer for porkbelly. Super easy and the same result every time. It takes 1h 10mins to cook without fridge time etc. With preparation maybe 1h 30mins
This makes sense as the alcohol would evaporate much quicker leaving little pockets in the crackling to make it airier and not hard and rubbery
You brine it uncovered as it lower humidity and will dry it out better.
If you have time, rub the meat including the skin with some steak rub, and leave the pork with skin side up inside a refrigerator for 48 hours (72 hours is even better) to dry out the skin. After that, it will be crackling while well-seasoned and taste much better.
What cooking time and temperature would you recommend for the best results? I'm not in a hurry.
Generally the slower the better. 95c for 10-12 hours gives buttery results BUT does risk the crackling never really crackling when you grill/broil/roast the belly on high heat afterwards.
So for me, the perfect balance is a cook time of around 4 hours, aiming for an internal temp of 90-100c, to achieve this you'll probably need your oven temp to be 130-140c.
Then the last step of high heat roasting will be the same as the video. Hope this helps!
@@BenGoshawk Thanks for the suggested time and temperature. I saw your reply almost exactly 5 hours before the time we planned to eat, so I preheated the oven, pulled the pork from the fridge and got cooking.
I used 94% ethanol and the resulting skin was very crunchy. Came out great!
Amazing! Glad it worked well for you
New Subscriber 🎉🎉🎉🎉
My main issue is the starting shapes and thickness,,, one is nearly dbl size on the top and much thinner ... even if both are similar weight
Do you have a copy of all of origamicrane’s results? The link isn’t working/opening for me 😢
forums.egullet.org/topic/108508-siu-yook-roast-pork-belly/page/2/#comment-1531721
Does this need tweaking if using a fan assisted oven?
No should be about the same timings and temp 👍
This channel will be 50k in 6 months with videos at this level, if I could invest in your channel I would!
You can
IF you want to score your pork skin, use a box cutter/craft kniife. You can set the depth the knife blade. Quick and efficient
Where do u get ur pork belly ? Like do u need to go to specialty butcher place ?
Just put in air fryer for 100c 30 min to dry the skin and rub some oil on top and put another 200c for 40 Min ....... its work everytime... no need pocking , no need boiling and its less mess...
Very cool video! I have noticed that you have a lot of Mexican items on your fridge, LOL
How would this work without the foil? Guess I’ll have to find out
The method in this video with the toothpick is what we have always been doing here in asia. But instead of vodka, we use any vinegar. Important thing is that its acid. The sale draws out the moisture, and the vinegar helps the skin to dry up.
Would have been good to use 2 cuts of meat that were more even in size for a better and more accurate comparison.
Maybe next time
@@BenGoshawk Good technique and tips btw though. I think it would be interesting to see it sous vide and finished in the oven.
What was your final internal temp??
85-90 celsius
Is vinegar a good substitute for vodka?
Yes
parboiling the skin side is new to me. Can you explain the reasoning behind it ?
It’s mainly for the poking method!
Softens the skin so you can make holes more easily
Holes poked ✅
Salted ✅
Vodka splash ✅
Dry brine time✅
Level ✅
Foil open casket ✅
It’s in the oven now at 325 my PB is large so going cook slow and low for one hour.
Then hit it with the higher temp. 🙏🏻🙏🏻🙏🏻
For the second one, you can cover the meat side in stock all the to the skin but not touching the skin and braise it in the oven
Thanks for sharing 😊
The vodka has a lot of alcohol, which is both a polar solvent, and can also bind with fats via its hydroxyl group (something water or acid cannot typically do). It could very well be that the alcohol helps to denature the fat in this way, and why it would chemically work better than vinegar, for example, in doing so. This likely also means that you don't need to use vodka; any ethanol will do.
94% ethanol works great.
Ya I was wondering If I could use Gin, as I dont have Vodka. ;)