Crispy Pork Belly aka Siu Yuk 脆皮燒肉 in the Air Fryer
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- เผยแพร่เมื่อ 12 ต.ค. 2021
- The secret to making the best pork belly aka Siu Yuk 脆皮燒肉 with super crispy and crunchy crackling at home in the air fryer.
I'm sharing all my tips, tricks and recipe, so your neighbours will be able to hear that crunch from next door.
Step by step instructions on how to impress your family and friends with crispy and juicy roast pork in the air fryer.
***The most important thing is to get the skin dry and to ensure that, you have to give the pork enough time to do so.
I make sure the skin is hard and that the colour goes from a white colour to a pink colour. When the skin is hard, the rest of the pork will be rigid because of the skin hardening up.
This can take more than overnight to get it just right, especially if the pork has been vacuum sealed, it may take 2 or more days, so plan a head and be patient. :)***
Please let me know how you go and don't forget to take lots of pics because it'll make it easier to help you nail it, as a picture tells a story of a thousand words.
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Wow Thank-you David! Great advice and great video. Can't wait to see more of your AF recipes, not least because I now have the same Air Fryer!
Thank you very much! You're welcome and I'll see what I can do, as we cook in ours all the time. :)
U
I just made this today after drying it for 48 hrs it was AMAZING!! My husband is Peruvian and he's a chef, so he's very picky about food. I followed your steps, using only salt and pepper to season, and he LOVED it. Thank you!! 👍🌟
That's so awesome to hear! I'm glad to hear you made hubby happy! :) Thanks so much for watching and congrats on your success!
Where do you dry it out? In the fridge?
left in the fridge for 48 hrs, cooked and came out nearly perfect, so happy with the result. will definitely do it again. Thank you very much for sharing with us
That's awesome to hear! So glad it worked for you too.
Cheers for watching. 😊
Thank you so much for the recipe ! It turned out perfectly
That's so awesome to hear Karen! Thanks for watching and sharing your results! 😊
Thanks David I'm gonna have to give this a go. The look of that pork belly and the sound of that crackle my gosh!🙊👌
Please let me know how you go. I'm always happy to help. Have a great weekend! :)
My goodness, that's looks great. My air fryer only has one level, but I'll still give it a try.
Thank you and thanks for watching! How did you go? 😊
Pictured Perfect.
dave ..Love ya work and the selflessness and the shear will to help .... Ive got a tray AF .... I'm gunna bust one out this week !! Thanks heaps ....
Legend mate! It's my pleasure!
Please let me know how you go. :)
Thanks so much for this recipe! Dried our pork for 2 days like you suggested and it was spectacular 👍👍
That's awesome Jennifer! I saw your post on Facebook. Do you mind if I share that to our Pitmaster University Facebook page?
@@pitmasteruniversity yes share away! I'm proud of my work, I never cook. I call "airfrying" cooking haha
@@jenl5892 thank you so much! Your results look awesome and is even better than a lot of cooks with more experience. Air frying is cooking to me too! :)
Thank you for sharing! Your pork looks delicious. Definitely going to try this!
Thank you and you're welcome! Let us know how you go, as we're always happy to help. Thanks for watching! :)
@@pitmasteruniversity Thank you. I certainly will let you know the outcome.
Tried your recipe today. It was a great hit, only the skin was not as puffy as yours is. The crackling was crispy and the pork was delicious. Thank you!
We tried it and it's the best we've ever achieved. Thanks so much. ❤️
WOO HOO!!! That's so awesome to hear! Thanks for watching!
Ongie, awesome video mate. Easy as to cook perfect crackle everytime.
Cheers mate! Just saw this. Please let us know if there's anything we can do to help! Thanks for watching! :)
that looks amazing
Thank you very much! Let me know if there's anything I can do to help. :)
What a awesome video! Time to get a airfryer!
Cheers mate! Please let me know how you go. Happy to help you nail it too! 😀
thankyou very much David! look at your little girl💛is eating the crackel belly
Yeah she absolutely loves pork belly! Thanks for watching!
Pork belly plus airfryer equals win! 😊
Amen!
Cheers for watching and let me know how you go. 😊
Perfect so much love
Thank you very much and thanks for watching! :)
Awesome video Dave!
Thank you very much!
Perfect!
Thank you very much! Cheers for watching and let me know how you go. 😊
Please take lots of pics, like of the raw skin, once dried and of the results and I'll assist with tweaking it until perfect.
So good!
Cheers legend!
Love the upload mate, love the shirt just as much too lol. Cheers
Haha! Cheers mate! Yeah I luv all the old tv shows, especially Monkey!
That stick and cloud!!! Had all the imagination of kids those days haha
@@tongietonks haha! Yeah classic tv mate!
Thanks you for that yumm I love it so much 💞💕👍👍👍👍 yummy
Thank you very much! Please let us know if there’s anything we can do to help. :)
Perfect so much love ❤❤❤❤❤
Thanks a million! Cheers for watching!😊
Brilliant…👌🏼👌🏼👌🏼
Cheers mate!
Absolute gold! This is the all the world needs to know about belly and crackle. Thank you for your selfless service to the cause.
Thank you sir! I love sharing and want everyone to be able to eat pork like this!
Please let me know if there's anything I can do to help. Thanks for watching! :)
Cannot wait to try- Thank you. What do you serve with it?
I love it in a banh mi or an Asian inspired taco or even with some cauliflower purée and broccolini. Thanks for watching! Please let me know how you go. :)
Looks absolutely killer mate! Will have to try when I get a chance but I've got the Philips airfryer so we'll see how that goes ✌
Cheers mate! That should be fine. Just make sure you give yourself heaps of time to get the skin dry first.
Your life will be made heaps easier and the crackle be that bit better, if you can get your butcher to pre-dry it and not vac pack it prior to you receiving it too.
Now I gotta go to the shops!
Haha! Sorryyy Jessica! Thanks for watching!
Please let me know how you go, as I'm always happy to help. :)
Great instruction. Can I do same with pork roast
Sure can! It’ll just require a bit longer to get the meat to melt in your mouth.
Thanks for watching and don’t forget to take lots of pics, like of the raw meat, of it in the air fryer and of the results and it’ll make it much easier to assist in tweaking things until perfect.
I was a bit disappointed because my mrs tried your method before i got to. I wish i hadn't shown her so i could have been the one to look like a legend in the kids eyes. When she pulled it out she thought it hasn't worked but then i tried it and it was the best crackle she's ever cooked
Haha! That's awesome! I'm so glad to hear it worked for you too.
Cheers for watching! 😊
Nice one mate.
Cheers mate!
@@pitmasteruniversity it's been a while Ongy. Glad your doing well.
Hey David, what brand Garlic Powder do you have and where do you purchase it? Everywhere usually has it "powderised" and not in a fine grain like yours.
I usually like Costco garlic powder and find the grain size is the size I like.
Hi, thanks for the recipe!
Question : how do you dry it overnight? With salt? With a paper towel? Leaving at ambiant temperature? In the fridge?
Thanks.
Hiya Ikura. Uncovered in the fridge but it's really important to keep drying it until the skin goes hard which can take up to 5 days. Avoid vac sealed pork belly because it'll take longer to dry properly. I'd recommend checking out this video, where I go into the drying process in more detail because it's the most important part. Thanks for watching and let me know how you go. :) th-cam.com/video/qKeztAkKw2Y/w-d-xo.html
Love the shirt bro.
Cheers mate! I have so many fond memories of Monkey! Cheers for watching, I hope you're well.
Legend
Cheers mate! Thanks for watching! Please let us know if there's anything we can do to help. 😊
Your recipe looks great and the result is awesome. Don’t mean to question you, it’s surprising me that 10 mins of 400 Fahrenheit and another hour of 350F do not burn the meat?
I will definitely give this a try. Thanks for sharing
Thank you and thanks for watching! Yeah no burning of meat in the air fryer that's been used in the video and those temps will be fine for most air fryers but I noticed the Anko 23L and the Cuisinart prefer temps of 350F for the crackle to set but I think if I put a thermometer in each air fryer, that they would be closer to 400F and think that their thermometers aren't accurate. In my original, older UFO style air fryer, I was cooking at 450F to set the crackle and I regularly cook at those temps in my Weber charcoal BBQ. Being able to lower the meat down from the top shelf helps because the intensity of heat is less there. Let me know how you go! :)
@@pitmasteruniversity thank you, I have the old UFO one and the Gourmia air fryer as well. I am waiting for the meat to dry up then trying with my Gourmia one. Will definitely let you know the result.
@@viettran9714 ah nice! Don't forget to make sure the skin goes hard before cooking, which can take 3-5 days to get just right and even longer, if it's been vacuum sealed. If you'd like to see more on the drying process and what to look for, check out this video. th-cam.com/video/qKeztAkKw2Y/w-d-xo.html
Looks good mate! Any changes you would make for a draw style where you can't really change levels?
Cheers mate! Yep! You can stick a trivet or rack or something to prop it up. How have you gone prior with what you've got?
@@pitmasteruniversity sounds good, thanks mate. Haven't done one yet so I'm looking forward to it now after seeing your results 👌
Hey david! Just wanted to ask what you do to dry your pork skin before cooking it. Do you just buy the pork belly, poke holes in the skin, then leave it uncovered and skin-side up in the fridge for 8 hours?
No need to lay the pork belly at an angle for water to run off the skin?
My man from Perth ❤️
Cheers mate! Happy New Year!
This looks really good, I am a failure with pork belly every time. Do you only get your pork belly from the butcher or would the supermarket piece work just as well. thanks.
That's a really good question Phillipa. Pork that hasn't been vac packed is your friend and usually that means getting it from a butcher but that's not always possible.
The most important thing is to get the skin dry. So if it's been sitting in a vacuum sealed pack from a supermarket, you may need to give yourself a bit more time.
When you first pull the skin out, it'll appear white but when it's dried properly, it'll look pink. It should start to feel hard to the touch.
Pricking lots of tiny holes in the skin can help with the tiny bubbles but it's not necessary.
Please let me know how you go, as I'm always happy to help.
Thank you so much, I'll try the butchers next.
Hi david, thanks for sharing my partner will love this.. Only question is we have a kmart brand AF 7L. Would you still do the same time for the pork as its a basket style, so we cant change shelves? Thanks 😊
You're most welcome and thank you!
Yep. I reckon those times and temps should work. Please let me know how you go and I'll do my best to help you nail it to.
The most important thing is to get the skin dry. So if it's been sitting in a vacuum sealed pack from a supermarket, you may need to give yourself a bit more time.
When you first pull the skin out, it'll appear white but when it's dried properly, it'll look pink. It should start to feel hard to the touch.
Pricking lots of tiny holes in the skin can help with the tiny bubbles but it's not necessary.
Hi David, can’t wait to try this method. Usually use salt crust. Question : If I use smaller slab (half of yours in this video), would you recommend reducing the cooking time?
Hiya Sandra. Good question but I'd say that you should start checking for doneness with a skewer a little bit before I do but often if the meat is the same thickness, although it may be a different size, that it'll often cook in the same time, as I find thickness of the meat is a better predictor than weight. Thanks for watching and please let me know how you go. :)
Hi Dave, hey what brand is that air fryer. I’m interested in a shelf version myself. What temp does it go to?
Good question! The Anko 25L from Kmart. Usually around the $150 mark.
Cheers for watching and please let me know how you go. :)
This looks great! Can this be done in a regular oven? I have an instant pot air fryer lid and it’s very small to fit a slab of pork belly. Also a mess to clean up. I want to try your method of drying for 2 days without any salt or vinegar, but cooking in the oven. Do you have a video or recipe for that? Thanks!
Hiya Nally. Yes it can be done in an oven but I need to update the oven video, to reflect the new drying process. The best way to ensure that your pork belly looks like mine is to avoid vac sealed pork or pork that's been frozen or sitting in plastic because it's less likely to get the next level, tiny bubble on bubble appearance and the same goes for not putting anything on before drying. If you remove the salt and vinegar and avoid the things mentioned, this method should work:
th-cam.com/video/k2Y-VtCLeK8/w-d-xo.html
But I would recommend watching this to see what I look for when the skin is ready for cooking. Sometimes it will take more than 2 days, if your pork's skin is wet.
th-cam.com/video/qKeztAkKw2Y/w-d-xo.html
Thanks for watching! Please let me know how you go and if you take lots of pics, like before you cook it, so I can see how dry the skin is and during the cook, whilst in the oven and of the results, it'll make it easier to help you tweak things until perfection and it looks exactly like mine. :)
@@pitmasteruniversity thank you! I’ll check out those other videos for tips.
@@nallya9018 awesome! Let us know how you go. :)
Hello there! I just found you through Reddit - what kind of air fryer do you use? I tried to catch it in the video but keep missing it!
Hiya Meghan! Thanks for watching. I've got 3 air fryers with one being a UFO style, which we no longer use but 2 see through door style ones. There's one from Cuisinart which we've only had a short time, that's been awesome and our trusty Kmart 3 in 1, which has been a workhorse. I much prefer the see through door style over the drawer style for room, being able to see things cook without opening and versatility, as they often have rotisserie and other handy accessories.
Doing some right now but breaking three cardinal rules haha vac sealed pork, frozen/thawed, fridge for 12 hours not over night haha ❤
How do you get the skin to crisp evenly on the entire slab? I've tried it many times and keep getting giant bubbles in some areas and soft patches in others. I do poke lots of holes all over.
Thanks for watching? What are you poking with? It's possible to poke too deep. Also what are you cooking with? Please message us at the Pitmaster University Facebook page messenger with some photos if you have them.
Question: Did you have to poke the skin with sharp needles or knife?
Good question. Sometimes yes, sometimes no. It’s not absolutely crucial. The most important part is the drying of the skin but most people don’t take the time to get it right. Avoid vac sealed pork to start, don’t score and be prepared for 3-5 days of drying the first time. Once the skin is right, the rest is easy. Thanks for watching and let me know you go. If you take pics it’ll make it easier to help you perfect it too. :)
so after drying the skin do you not need to make little holes in the skin to make the crackling better?
Good question. It can help but it's not necessary and I'd be more inclined to poke before drying.
I have had success with and without poking holes. The problem is often people poke too deep, which can cause issues but the poking can assist with more even bubbling but I did one the other day and forgot to poke and it came out the same as if I'd poked.
Please take lots of pics, like of the raw skin, once dried and of the results and I'll assist with tweaking it until perfect.
Cheers for watching and let me know how you go. 😊
If drying the skin is the main trick, how exactly do you do that (there's no mentioning it in video)? Marinating and roasting it in the oven are the easy parts.
Check out this video, as I go into it a bit deeper here. How to cook PERFECT, CRISPY PORK BELLY in the Weber kettle by David Ong
th-cam.com/video/qKeztAkKw2Y/w-d-xo.html
Hi David! How does one dry out the pork belly? Will keeping it open on a plate in the fridge, skin side up, for 24 to 48 hours work?? Or is there another way? Please do tell. Thank you!
Good question! It's important not to just go on time, so here's more on the drying process and details below.
th-cam.com/video/qKeztAkKw2Y/w-d-xo.htmlsi=jgBaPy6mJi5hewwy
Cheers for watching and let me know how you go. 😊
Thank you!
Hey Ongy, what size is this PB? Also know any good butchers in Perth? I’m in Morley
Hiya Jed. I really couldn't say at the top of my head, sorry mate, as I never check the weight but at a guess, I would say around the 1 kilo mark. I'm south of the river but I'd try Coventry Markets at the Asian butcher mate. Someone said they just shut down but I recall the Italian butcher having some reasonable stuff. The non vac packed stuff is the good gear. Let me know how you go, as I'm always happy to help. Happy New Year and thanks for watching! 😀
@@pitmasteruniversity thanks so much for your reply! Will do! Happy New Year 😊
What air fryer is that? I like the shelves so you can do two different things at once.
Good question! The Anko 25L from Kmart. Usually around the $150 mark.
Cheers for watching and please let me know how you go. :)
Does it go above 200? Mines a bit underpowered.
@@matthewtaylor8727what do you need to go over 200 for? All my stuff is produced at 200C and under.
@@pitmasteruniversitywith yours I agree no, with mine I think yes. Just wondering because I know mine won’t do that.
@@matthewtaylor8727temperature is all relative mate, so I wouldn’t worry about how hot it goes on the dial, more so about what it produces at the temp stated on the dial.
I have one that goes hotter but hotter isn’t necessarily a good thing and I set crackle, without issue in this rig.
What is the temperature to set in the air fryer?
Hiya Sherine. It really depends on the air fryer but I find the maximum setting for most air fryers works fine.
This one was done at 200C but I did another in my other air fryer at 230C. My really old air fryer went to 250C, so all those temps should work.
Please let me know how you go, as I'm always happy to help. :)
Thanks for sharing! This looks amazing and simple; can't wait to try 😃 Just quick question - I've only got a drawer-style air fryer unfortunately. Though I do also have an oven & mini-oven. Would you change anything in the instructions for someone like me?
You're welcome! I'm always happy to help. I've not tried in that style but lots have used that method with success, as people are sending me pics of their success stories.
Don't forget to give yourself plenty of time to dry the skin. It should go from white to pink and feel hard to the touch. Sometimes I poke lots of tiny holes in the skin before it goes in the fridge for at least 24 hours but sometimes more.
I find pork that hasn't been vacuum sealed to perform the best and make life easier with shortening the drying process.
I've also got a video that I made for the oven too. Just take out the salt and vinegar step because I have simplified my method and removed that step.
Here's the link: th-cam.com/video/k2Y-VtCLeK8/w-d-xo.html
Please let me know how you go and I'll help you nail it too. :)
@@pitmasteruniversity Nowadays, whenever you use air fryer to make the siu yuk. Do you poke holes in the skin before drying the pork belly in the fridge?
Poke holes after drying in the fridge?
Or don't bother at all?
@@TheDreamLeaf I will often do so but it’s more for the reason that it is less likely to create big bubbles when poked versus not poked. You don’t necessarily get more bubbles but it can assist with the drying process to poke holes prior to placing in the fridge to dry. How have you gone with previous cooks?
@@pitmasteruniversity I've tried it 4 times, with 3 different equipment lol. 1st and 3rd were great, 2nd and 4th could be better 🤣 But I'm learning with each cook, so the hope is I'll nail it eventually
Is there a rule for you when poking holes in the skin? Hole in skin only, don't penetrate down to fat layer?
Or to fat layer is fine, but don't reach the meat layer?
P.S. Love how you're still responsive even to comments on a video months old. Thanks a lot for the help and insight! Already I've done pork belly better than my previous attempts because of you. I appreciate it 😊
@@TheDreamLeaf nice! What sort of equipment are you using, as the method may vary slightly between cookers. Also, try to avoid vacuum sealed pork or pork that's been sitting in plastic, as that'll make it harder to get consistent, next level crispness. I usually only poke enough to just pierce the skin and going too far can have negative effects. The poker I use in my videos are perfect for the job.
Why have you removed the Spiking Step with the punch?
Good question. I've tried with and without and found it's not necessary but it can help make the bubbling more consistent. Cheers for watching and Merry Christmas!
Great easy to follow vid for this simpleton that doesn't like to cook but loves to eat!😂
Thanks so much for watching! Please let me know how you go, as I'm always happy to help. :)
Airfyer brand?
Thanks mate..
KMart $129
Yep! I’ve got two mate. The Kmart 3 in 1 with the see through door for $129 but I just bought a Cuisinart for bigger pork bellies.
The one with the door and shelves not the drawer is better, if you can get one.
Bingo Kay!
Where's the air fryer from ?
The one in the video is a Kmart 3 in 1 but there’s some very similar ones out there that come with a rotisserie too.
I’ve also just bought a Cuisinart one for bigger cuts.
Those hand gestures at the start had me certain that you're the most passionate Pork Belly chef this world has ever known.
But what about the humble fan oven? What are the tips?
Hiya Eoin! Thank you! Yeah I can't help but be addicted to a good pork belly! Sure! There's another oven method on this channel but I'd recommend using the drying process from our Super Crispy Kamado video and combine it with the oven video, which can be found here. Hopefully this link works. th-cam.com/video/k2Y-VtCLeK8/w-d-xo.html I'm going to redo my oven video in the next few months though, in recognition in the drying process improvements. Thanks for watching and let me know how you go. :) If you take lots of pics, it'll make it easier for me to help fine tune and tweak things to perfection. 😊
You let it dry out overnight in the fridge? Covered or not or how?
Yep! I prick the skin heavily and then dry it overnight in the fridge uncovered.
@@pitmasteruniversity thank you! Somehow I missed that step in video 😂 Too bad my air fryer is different. It only has heat from top.
No, thank you!
I just checked and I left that bit out, so will have to repost with the edit.
The one you have is fine. The one in the video only has the heat from the top too.
Please let me know how you go.
@@pitmasteruniversity will do! Thanks!
How do you do this in the oven not the airfryer?
Hiya Lorraine. Try this method: th-cam.com/video/k2Y-VtCLeK8/w-d-xo.html
But really important to note I’ve changed my drying method to this one and no longer use salt or vinegar to dry.
I also avoid vacuum sealed pork, pork that’s been frozen or sitting in plastic, which can massively impact the results.
Let me know how you go. :)
Don’t forget to take lots of pics because it will make it easier to help you tweak things until perfect.
This method has more on the drying:
th-cam.com/video/qKeztAkKw2Y/w-d-xo.html
How do you dry it?
Good question! Just in the fridge uncovered but you need to keep drying until the skin goes hard.
Avoiding vacuum sealed pork will assist in giving you those next level results.
Don’t forget to take lots of pics, like of the raw meat, so I can see how dry the skin is, of it in the cooker and of the results and it’ll make it much easier to assist in tweaking things until perfect.
I don’t understand tilting the air fryer. Does this pool the fat onto the counter?
Ahh! It's to stop the fat pooling on the skin because any moisture on the surface will prevent the crackle forming properly.
Very rarely does fat end up on the counter. You can also just put something under the meat to keep it on an angle but this works well for me.
Tuntul bah yg sedappppp arhhhhh
Pulang..sy mau tu
Muli ndo kopio syg..
Where to buy this pork belly?
I get mine from a butcher in Perth. Just make sure you get one that hasn’t been vacuum sealed, if you want the next level results.
Where are you located?
Thanks for watching! Don’t forget to take lots of pics, like of the raw meat, so I can see how dry the skin is, of it in the cooker and of the results and it’ll make it much easier to assist in tweaking things until perfect.
Unreal, how did you about keeping warm and crispy transporting it to your mum and dads place?
Cheers mate! I just foil the bottom of the meat and leave the crackle exposed. Cheers for watching and please let me know how you go. :)
How much does this weigh dude ?
I never measure weight, sorry as weight has less bearing on cooking times than thickness and I don't find either reliable for predicting times. The most important thing is to keep cooking until the meat is tender, like in the video, as times can vary slightly from piece to piece. Cheers for watching and let me know how you go. :)
I want start this business, can you give me advice for me?
Sure! Reach out to us on Pitmaster University on Facebook. Thanks for watching! :)
Just tried this method and the crackling was a little disappointing, quite chewy.
Where did I go wrong? Dried the skin in the fridge for 48 hours, followed your instructions, cooked at 160c for 45 minutes for the last part (two smaller pork belly pieces so I’d thought I’d do it for less).
Reckon I should have cooked it at 180c for longer instead? Most of the skin bubbled up but some parts of the crackle wasn’t bubbly and kind of dark in colour.
Sorry to hear. Do you have any pics?
Please reach out to us on Pitmaster University on Facebook Messenger and I’ll try work out what went wrong, as it’s rare this method doesn’t work.
Does anybody tried with regular air fryer?
Hiya Elvie. Yep. Lots of people have tried it and it has worked for them too. I've been getting lots of messages and photos of people's success. Let me know how you go.
Looks great. However, I must point out that people boil/salt/marinate overnight to try to remove the gamey smell.
I’m sorry but if your pork smells or tastes gamey, you need to change where you’re buying your pork from because it’s likely male pigs, which has a name.. Boar taint.
Best way to dry the skin ?
It's just at the start of the vid mate, there's a bit of prep right at the start which shows the drying process.
Your life will be made heaps easier and the crackle be that bit better, if you can get your butcher to pre-dry it and not vac pack it prior to you receiving it too.
Hi Rick. Here's another tip.
The skin will appear white when you first start but when it's dried properly, it'll look pink. It should start to feel hard to the touch.
I dry mine in the fridge uncovered on a rack, so it's elevated. I am about to do another video with a different air fryer, so will post the link when it's pblished.
Pricking lots of tiny holes in the skin can help with the tiny bubbles but it's not necessary.
Please let me know how you go, as I'm always happy to help.
@@pitmasteruniversity Thank you
You’re welcome mate!
Mine had no crackle and I left it in the fridge to dry for 2 days
Sorry to hear! Was the pork vacuum sealed at all or in plastic?
Now, how am I supposed to eat that crackling with weak teeth? Lol
Ah! It’s a common comment but this crackle is light, not hard but also not too fluffy, so even my Dad who hasn’t got many teeth can eat it.
Avoid vac sealed pork and salting until cooking and dry for an extended time and it’ll come out with lots of tiny bubbles.
Thanks for watching and please let me know how you go. :)
@@pitmasteruniversity thanks for the good advice.
Followed the video but the crackle didn't turn out great
How long did you dry the skin out for?
@@pitmasteruniversity 24hr
@@peteryoung6897 did you wait for the skin to go pink, instead of white, as mentioned at the start?
@@pitmasteruniversity yep
There’s something going wrong.
Flick me a message with some pics to the Pitmaster University on Facebook and I’ll try work out where you it went wrong.
I find it funny that people will eat pig skin blisters and find it amazing but if I ate a blister off my hand they would find it disgusting.
Are you saying you'd eat another cut of a human or eat something else from yourself? This is literally the weirdest comment I've ever had! 🤣
丨
drive a truck
Sorry to hear!