Just hearing that knife go through the pork skin, and hearing the crackling sound that it makes is such a sublime experience. It makes me want to make this myself. Thank you for uploading this.
So many versions of roast pork belly on TH-cam but this is the best version... Been following thus recipe more than 10 years and I keep coming back when making roast pork belly 😊
I have made this half a dozen times and it is an amazing recipe. Very simple and my family says it tastes better than store bought pork belly. I live in the SF Bay Area and if they can say that, that says a lot because we have a lot of authentic Asian restaurants here.
Very nice recipe. I hv tried it countless times until I can bake it without referring to the recipe. Its the best. Everyone I made for just loves it.I skipped the sugar too. Tq for sharing. In fact, I hv just marinaded another 2 kg this week.😀
Cooked up this recipe for the family dinner. I did not have chinese rice wine so I used vinegar. Had a problem pricking the pork, BUT, it was delicious and thoroughly enjoyed by all. The "crackle" was the best I had every made! Today I purchased metal skewers, with plans to buy rice wine. So I cant wait for the next time!! Thank you very much xx
Wikitoria Singleton Wowww... SO glad you and your family enjoyed it !! (´▽`ʃƪ)♡ Ohh.. if you have difficulty pricking the pork skin. You could follow the small tip I left in the description box. Because I find even metal skewers are hard to prick sometimes. ~o~""
Delicious! Just made this tonight for my husband and I. Came out great! Super juicy and flavorful! I just used garlic powder and black pepper to marinate and only set in the fridge for 5 hours, still came out tasty and crispy. Thanks for sharing your recipe :)
amitufi5 Wow... very nice. You're very welcome !! Glad yours turned out great !! If you can find yourself a nice fresh piece of pork belly... the effort needed is immediately cut down by half. Minimal seasoning needed also... (^_~)
Love your video and especially the sound of the pork skin crackling while it's being sliced- yum yum. Usually I parboil my pork belly then let it rest in fridge overnight then rub salt and oil prior to roasting. But I might try your method next time. How many grams was the pork belly that you used by the way?
thanks for sharing! No more secrecy anymore... I always wondered how the skin could be so crispy! I will absolutely try this because it's one of my favourite dishes!
+suanne chong I haven't tried using normal table salt. But I've heard from others that it works. The only problem is... you'd need A LOT. And also the tiny grains of salt might fall on to the meat part ( if the foil isn't snug enough around the meat ).. then you might end up with really salty meat.
+veronica Cullen Pig skin is tough... coarse salt is less salty than fine table salt. Couldn't even taste the salt when I was eating it. =) You can try using foil instead. But the salt is there to draw out the extra moisture so the skin is puffy and crisp after it finishes broiling. Too much moisture in the skin... the skin will become chewy which is not what you want. =)
Hello, Can you please tell me what exact amount of white pepper, salt, five spices powder, and coarse sea salt?? I really do not wanna my meat to be either too tasteless and too salty. Thanks for your amazing video, btw.
Usually when I make Chinese style roast pork, I would parboil it first and let it rest uncovered in the fridge, then rub oil and salt on the skin before roasting. But I decided to try your method for a change. Guess what?! The result is SUPERB! Incredibly tender and flavorful and the crackling just - crackled. The fact that I used a free range meat may also have been a factor. Reckon I'll do roast pork this way from now on. Do you think this would work on a round pork loin roast?
Hi, looks super yummy. Mind sharing what type of oven did you use? I am thinking of getting an oven to cook this. Your oven can cook German Pork Knuckle too? Thanks!
Except that one some stoves (like mine) there is no "LOW" or "HI" for broil...the only thing that be changed is the temperature setting used for baking. When I see instructions for HI broil I usually just set it for 525F... but even that might be a bit high. Or a bit low. I'm not sure.
+Franken Stein If you have various setting for the broil function, you have better turn on the interior light and watch for the first trial, or you may burn it like my girl did.
I am from 廣東 as well, and have made this before. I have a family of really picky eaters, any fellow Cantonese would know exactly what I mean. I have since tinkered with the cooking time and rubbed the meat with sauces to maintain more moisture. (The results are getting better.) Just wondering if you have other tips. Your method is great and super easy btw. Thx!
My husband found your video n gave it a try. First few attempts he couldn't get the skin to crackling. So I watched your video from start to finish. Then realized he didn't change bake to broil when he return the pork to the oven. But once we did, omg it's so crunchy and yummy. Taste just like the BBQ store. Now we don't have to go buy it from the store anymore. Thank you so much for the video!!
yeiggam Hehee... you're very clever !! Yes, it needs to go from bake to broil. ^o^ Home made ones are wayyyyyyy better !!!! (っ˘ڡ˘ς) And you're very welcome !! ( •ॢ◡-ॢ)-♡
+1milkcow1010 You can actually skip the vinegar. I've tried it both with and without. I prefer without. But if you want to try this with vinegar, it is white vinegar. =)
i tried and is really good yummy your receipe but only disadvantage was so hard to pok the holes in the raw pork belly skin~ i guess is better to do it after the first cooking session with salt~
food4444lyfe™ I've tried with the apple vinegar and the result was awsome. I don't like rice vinegar which is a traditional vinegar in my country and the smell at the end was terrible
I just baked it for tonight's dinner after I left it for 20 hours in the refrigerator. it was delicious! It is a very simple recipe. Thank you for sharing your recipe with us. Yummy!
It is dishes like this and Beijing Duck, and lobster with lemon butter, and prime rib, and oyster po boys, and king crab... that have stymied all my attempts to go vegetarian.
I made the pork tonight after I failed last time (over a year ago) and this is what I want to share. Overall, great instructions and tutorial, I just need to tweak things here and there. I found that: 1) the coarse sea salt (despite it being coarse) still fell over the edges as I lay it on top and ended up making the meat a bit saltier than I want. 2) I was pretty generous with the seasoning and made sure I marinated all over the meat portion but still didn't have feel like it was well seasoned.
The salt shouldn't penetrate at all. If it did, the salt ended up in the meat, either by the sides or the cuts/holes in the skin are too deep. If you do it right you shouldn't be able to taste it. Good luck!
Looking forward to trying this. A question though: How would you change this if using a fan forced oven? Change the time or the temperature? And if so, to what?
Yummy!!! Where do you normally buy pork belly? I don't see it at the mass grocery stores but I've been too nervous to buy meat at a Chinese store (The ones in Chinatown LA never seem sanitary lol...maybe I shall venture to the 626).
I don't think there is anything wrong with the temp settings... I'm thinking... it is because the skin is not dry enough ... ?? Next time... you may leave the pork in the fridge for an extra day or something. Also... did you use ' bake ' or ' broil ' for the last stage???
Hi. I've finally did it. The first time didn't work out well because I forgot to leave it on the fridge for 12 hour. Today I try it again by follow you instruction strictly. It come out perfectly!! Thank you for your video!!
Your cooking videos are superlative! I've made this one and your chilled cucumber recipe. Please keep making these kinds of videos! They're really helpful and I haven't yet come across a good Chinese cook book for English speakers.
No matter what health buffs say pork will always be delicious and fried pork has always been a favorite of my family and friends when I cook it and this looks yummy,thank you for the information on cooking it...
Did your skin turned out alright? I'm not sure what the actual purpose is with the vinegar... :| I wasn't going to use it, but had a few ppl said I should but didn't say why. I tried it both with / without vinegar... I prefer ' without '... as the skin turned out a little better =)
Wow! great recipe! i moved from nyc Flushing Queens, NY to sw Florida and of course i miss all the great asian food from NY. Now because of your video, i can make as good maybe even better that downtown Main st. Flushing. First time I made it i nailed it! I am a very avid cook and make stuff from all over the world and this is a great dish, Thank you for sharing! Congrats on over a million hits, now i know why! Regards from ,Florida! Rene
Hi there, I been follow all the stage, tried for twice for this, but i found out difficult to get the pork skin become crispy, it need to bake another 45 minutes only can particularly success. may i know whats wrong with my pork ? with the salt i bake it in 210 c, without salt in 230c .. thanks !
1st, love your video. I just made the roast pork following your video to the T. It was supper juicy,moist &yummy, however the skin is not as fluffy as yours. I set the time for 11 mins for broiling , but, about 7-9 mins, one end is already burning - black. So lower the rack and continue broil for 2 mins. So the totalmthe is about 10 mins. But, when bite into the skin it was more on the chewy side. What did I do wrong-pls advise?
Can I actually use fine sea salt instead of coarse sea salt? What is the difference between the two or are they the same? cause it is a bit hard for me to find any at the stores, lol. Thanks.
2 cont.) i had left the pork to be marinated for over 15 hours, maybe next time I will add even more spices. The taste of the final product still tasted "gamey" from the pork meat. I used Hoisin Sauce as the side sauce and that helped with balancing the taste. 3) I placed the tray in the middle of the oven and with broiling, it burnt part of my pork. I had to cut the broiling short and scrape off the burnt part. overall, pretty good! Any other advice will be appreciated!
I would use only course salt for the layer because with any other types of salt.. the grains are too fine that it might penetrate thru the skin. You top it with course salt because you need to draw as much moisture out of the skin as possible without adding too much saltiness to it. You could just use a toothpick. I used a tool cos I chose to prick the skin when the meat is raw, which is so much harder.
Hi thanks for tips..im gonna try today.. Do you have any suggestions of how the make the side sauce? Usually at chinesseredt that sells roast pork they always have souce/jus to accompany the meat.. Do you have any recipe for that?? Thank you
I'm looking for simple pork belly recipes and this one seems to be the most simple of them all. Most i've seen call for so many steps such as boiling before roasting and and cooking for hours at a low temperature then raising temperature for a period of time. Also other recipes using alot of other ingredients for the meat. This is ideal for me; salt, pepper and 5 spice. Easy. Can't wait to try this! 😀
@@WeeStevieB Please do give this recipe a go !! All those different extra steps are't really necessary imo... and a bit intimidating, to say the least. Also the simplest ingredients / condiments allow you to ACTUALLY taste the pork. No soy sauce... oyster sauce necessary, trust me. Thank you for your support 🙏💖💕
I am making this wonderful crispy pork belly again today. How should I keep the left over pork belly? How do I re-heat it to get the crispy again later? Thanks.
Chen Schneider Usually, these are best eaten fresh... right out of the oven. After a while... they won't taste the same texture-wise, especially the skin. Even after you re-heat it the next day say... in an oven, it might still be crunchy... but it won't be exactly the same. And the meat might dry out. =( What I usually do is just make enough for that one meal so there's no leftovers. Or... I would use the leftovers to make another dish the next day. For example, a simple stir-fry with green chives or garlic shoots. The skin won't be crispy anymore of course, but it'd still taste good. Hope that helps.
Isn`t salty since you put so much coarse sea salt on top while roasting? And is there any specific type/brand of "vinegar" did you use when you brushed the skin before roasting? Thanks!
Not a plastic toy, the knife is made of a ceramic material. I recognize it right away. It's very hard and tough. Does not corrode and it needs very little sharpening unlike the forged metal knives. Great video!!
What does the vinegar do then? Does it also act as a way to pull out moisture? Obviously the goal here is to make the skin as "puffed" and crispy as possible, how does vinegar do that?
Cfli731 That is because I've made this twice. But I prefer it without the vinegar. If you would like to use the vinegar.... it is just ' white vinegar '. =)
Hello!! This looks really easy for beginner to make ! However, instead of seasalt, can I just use normal table salt? Will it makes a lot of different for the outcome?
I tried this recipe the other day and I found it kind of annoying to remove the salt after baking. I found that it also mingled with the juices that came out during baking and made the meat a little saltier too. Any tips?
Punching holes allow for rapid dehydration of the skin by the coarse salt and the vinegar. Other the skin is too thick to allow for natural drying. If you dont punch holes, you can achieve the same effect through hanging it outdoor (with the same salt and vinegar) but that would only work in temperate countries. The quality of the crunch depends on how dry the skin will be before the broiling. At what temperature should be the broiling be?
what if it doesn't crackle even after 30 mins after removing salt? my 1st attempt was perfect with 1 kg pork belly.....this time round i had 1.5 kg ....it's been more than 30 mins at 200C and it's slowly crackling..... :(
A 'fan forced' oven is a convection oven (either a fan-assisted oven or a fan oven) that has fans to circulate air around food. And yes, I do have a broil function but I wasn't planning to use it. Should I?
I believe is to prevent the skin from crackling and burning. You want the crackling to happen towards the very end of the cooking process. If you use course salt... never too salty. Could hard taste it at all...
You may try to use aluminum foil... but I'm not sure how well that will protect the skin though. You definitely don't want it to start crackling before the ' broil ' process. If you are worried about the amount of salt here, don't worry, they won't penetrate the skin... as you can tell by the end of the ' bake ' process.
But.. May I know what's the use of the vinegar? Coz I forgot to put it before I lay the sea salt. (I only remembered it after the 1st of cooking.) I brush it on after I took out the salt.
Thank you for the video! I'm making this for the first time. My oven has broil on low or high options. Which should I choose? Thanks for your time. Hope it turns out well! I'm excited!
I tried it once and I was too impatient to leave it in the fridge for 12 hours. It was still good but not as good as yours. When you cook it on broil, is it high or low? I tried high and it almost got burnt with no cracks yet. Is there another type off seasoning that I can use? I'm not too fond of the Five Spice Powder. :-(
Yes.. most likely it wasn't dry enough, because I've heard some ppl do not even prick the skin and it still turned out crispy. But I'm not sure what they mean by crispy. Because you not only want it crispy... you also want it to be puffy, similar to eating pork rind.
It was not too close. I set it on the lowest 2nd rack. I should stand by and watch the broiling part. But even you stand there, if it caught on fire, there is not much you can do beside turn off the oven and wait till all the oil burn out. Last time when this happened, my husband took it out from the oven, the flame shoot up almost half way to the ceiling. Have this ever happen to you or other people? I am afraid to try again. Do you have any other suggestions? Thanks.
Just hearing that knife go through the pork skin, and hearing the crackling sound that it makes is such a sublime experience. It makes me want to make this myself. Thank you for uploading this.
+Drake Santiago You're very welcome, Sir. (*˘︶˘*).｡.:*♡
sounds like a vegan crying
So many versions of roast pork belly on TH-cam but this is the best version... Been following thus recipe more than 10 years and I keep coming back when making roast pork belly 😊
Thank You So Much!! 💖💞💕💕💕
I have made this half a dozen times and it is an amazing recipe. Very simple and my family says it tastes better than store bought pork belly. I live in the SF Bay Area and if they can say that, that says a lot because we have a lot of authentic Asian restaurants here.
jldmd Wowww... glad you and your family enjoy it !! ♡〜٩(^▿^)۶〜♡
Very nice recipe. I hv tried it countless times until I can bake it without referring to the recipe. Its the best. Everyone I made for just loves it.I skipped the sugar too. Tq for sharing. In fact, I hv just marinaded another 2 kg this week.😀
THAT CRUNCH HAS ME SHOOK. THANK YOU FOR THIS.
No problem, LIz. =)
Cooked up this recipe for the family dinner. I did not have chinese rice wine so I used vinegar. Had a problem pricking the pork, BUT, it was delicious and thoroughly enjoyed by all. The "crackle" was the best I had every made! Today I purchased metal skewers, with plans to buy rice wine. So I cant wait for the next time!! Thank you very much xx
Wikitoria Singleton Wowww... SO glad you and your family enjoyed it !! (´▽`ʃƪ)♡
Ohh.. if you have difficulty pricking the pork skin. You could follow the small tip I left in the description box. Because I find even metal skewers are hard to prick sometimes. ~o~""
food4444lyfe™ Many thanks.
Thumbed up for your epic crunch lol
Hahaa.. Thank Youuu !! ~(˘▾˘)~
What is the Temp? Low or medium low or high?
Different machine got different option?
Frozen pork can be work?
ifeng
God tier crunch
Delicious! Just made this tonight for my husband and I. Came out great! Super juicy and flavorful! I just used garlic powder and black pepper to marinate and only set in the fridge for 5 hours, still came out tasty and crispy. Thanks for sharing your recipe :)
amitufi5 Wow... very nice. You're very welcome !! Glad yours turned out great !! If you can find yourself a nice fresh piece of pork belly... the effort needed is immediately cut down by half. Minimal seasoning needed also... (^_~)
Hi, i've tried your recipe last day and it was super delicious. Thank you!!!
+Laetitia Vaiana LAU You're very welcome !! =D
Love your video and especially the sound of the pork skin crackling while it's being sliced- yum yum. Usually I parboil my pork belly then let it rest in fridge overnight then rub salt and oil prior to roasting. But I might try your method next time. How many grams was the pork belly that you used by the way?
FYI for some ovens, GRILL is the same as BROIL, as long the heat is from above
thanks for sharing! No more secrecy anymore... I always wondered how the skin could be so crispy! I will absolutely try this because it's one of my favourite dishes!
+suanne chong
I haven't tried using normal table salt. But I've heard from others that it works.
The only problem is... you'd need A LOT.
And also the tiny grains of salt might fall on to the meat part ( if the foil isn't snug enough around the meat ).. then you might end up with really salty meat.
is it a must to use salt?
seems like too much and very salty
+veronica Cullen
Pig skin is tough... coarse salt is less salty than fine table salt. Couldn't even taste the salt when I was eating it. =)
You can try using foil instead.
But the salt is there to draw out the extra moisture so the skin is puffy and crisp after it finishes broiling. Too much moisture in the skin... the skin will become chewy which is not what you want. =)
food4444lyfe™ Pak 594223599$467644000
Scotten C viii viii no
Witte chocolade
Hello, Can you please tell me what exact amount of white pepper, salt, five spices powder, and coarse sea salt?? I really do not wanna my meat to be either too tasteless and too salty. Thanks for your amazing video, btw.
That skin looked awesome!
Usually when I make Chinese style roast pork, I would parboil it first and let it rest uncovered in the fridge, then rub oil and salt on the skin before roasting. But I decided to try your method for a change. Guess what?! The result is SUPERB! Incredibly tender and flavorful and the crackling just - crackled. The fact that I used a free range meat may also have been a factor. Reckon I'll do roast pork this way from now on. Do you think this would work on a round pork loin roast?
很谢谢你提供的食譜,很實用,效果出來真的爽脆,家人全都喜欢,超愛吃。
Lim bhoe Lim, you're very welcome. Very glad you and your family enjoyed this. (•‾⌣‾•)و ̑̑♡
Hi, looks super yummy. Mind sharing what type of oven did you use? I am thinking of getting an oven to cook this. Your oven can cook German Pork Knuckle too? Thanks!
@ Chrisnier moo
During ' baking ' ... 395F.
During ' broiling ' ... " HI ". There's is no temperature setting for 'broiling'. =)
Except that one some stoves (like mine) there is no "LOW" or "HI" for broil...the only thing that be changed is the temperature setting used for baking. When I see instructions for HI broil I usually just set it for 525F... but even that might be a bit high. Or a bit low. I'm not sure.
+Franken Stein If you have various setting for the broil function, you have better turn on the interior light and watch for the first trial, or you may burn it like my girl did.
I loved the video, thanks. I cook this often without the vinegar but would like to know the reason for the vinegar?
Finally, a chinese recipe where they don't boil the meat.
I am from 廣東 as well, and have made this before. I have a family of really picky eaters, any fellow Cantonese would know exactly what I mean. I have since tinkered with the cooking time and rubbed the meat with sauces to maintain more moisture. (The results are getting better.) Just wondering if you have other tips. Your method is great and super easy btw. Thx!
you woke up my tummy worms..hungry! nice video by the way
My husband found your video n gave it a try. First few attempts he couldn't get the skin to crackling. So I watched your video from start to finish. Then realized he didn't change bake to broil when he return the pork to the oven. But once we did, omg it's so crunchy and yummy. Taste just like the BBQ store. Now we don't have to go buy it from the store anymore. Thank you so much for the video!!
yeiggam Hehee... you're very clever !! Yes, it needs to go from bake to broil. ^o^
Home made ones are wayyyyyyy better !!!! (っ˘ڡ˘ς) And you're very welcome !! ( •ॢ◡-ॢ)-♡
+1milkcow1010
You can actually skip the vinegar. I've tried it both with and without. I prefer without.
But if you want to try this with vinegar, it is white vinegar. =)
i tried and is really good yummy your receipe but only disadvantage was so hard to pok the holes in the raw pork belly skin~ i guess is better to do it after the first cooking session with salt~
food4444lyfe™ I've tried with the apple vinegar and the result was awsome. I don't like rice vinegar which is a traditional vinegar in my country and the smell at the end was terrible
It looks yummy..what if i use small oven only like the one for heating pizza n such.will.it turn as crispy like yours too my roast pork?
@ thinh nguyen
It has to be Coarse salt, whether is sea or not, it doesn't matter.
Coarse meaning it must be the bigger grains of salt. =)
Is the below of the pork belly eatable ? It seems abit black :)
***** I have used ordinary table salt and it hs worked well. Just make sure to scrape off all the salt before you do the final phase
Vulgar salt?
Michael Differ Old Salts can be pretty vulgar. Especially after being at sea for any length of time.;)
He He.
I just baked it for tonight's dinner after I left it for 20 hours in the refrigerator. it was delicious! It is a very simple recipe. Thank you for sharing your recipe with us. Yummy!
Chen Schneider 20 hrs in the fridge is PERFECT !! ^o^ You're very welcome & glad you enjoyed it. (⸝⸝⍢⸝⸝) ෆ
food4444lyfe™ Do you cover the pork with anything when it is in the fridge skin side up?
Thanks!
food4444lyfe™ That make sense. Thank you very much :-).
I'm having a foodgasm just from watching... Now I'm SUPER hungry..
LMAOoooooo !! XDD
Hi! I would like to know that do you want to boil the belly pork with water before spread the wine and seasonings? Thank you for your kindly reply!
It is dishes like this and Beijing Duck, and lobster with lemon butter, and prime rib, and oyster po boys, and king crab... that have stymied all my attempts to go vegetarian.
Thanks. Will be trying it. When you put in fridge, can you cover it with cling film or foil?
Fuck, you know this shit is awesome by the crunch the skin makes.
hello there! will it still be crispy without the coarse salt on top of the skin? thank u very much..
大半夜看这个口水都出来了
+Wenhao Lu XDDDDDDD
food4444lyfe™
I made the pork tonight after I failed last time (over a year ago) and this is what I want to share. Overall, great instructions and tutorial, I just need to tweak things here and there. I found that:
1) the coarse sea salt (despite it being coarse) still fell over the edges as I lay it on top and ended up making the meat a bit saltier than I want.
2) I was pretty generous with the seasoning and made sure I marinated all over the meat portion but still didn't have feel like it was well seasoned.
Great recipe. Except, it turned out much too salty
The salt shouldn't penetrate at all. If it did, the salt ended up in the meat, either by the sides or the cuts/holes in the skin are too deep. If you do it right you shouldn't be able to taste it. Good luck!
Paul Matteucci
Looking forward to trying this. A question though: How would you change this if using a fan forced oven? Change the time or the temperature? And if so, to what?
Oh Em Gee!!!! this is not good watching this while you are on a diet LOL
Tyler Mauga I'm actually on a diet atm...... (ToT)
food4444lyfe™ LMAO
Yummy!!! Where do you normally buy pork belly? I don't see it at the mass grocery stores but I've been too nervous to buy meat at a Chinese store (The ones in Chinatown LA never seem sanitary lol...maybe I shall venture to the 626).
crunch-gasim
... (¬‿¬)
I don't think there is anything wrong with the temp settings...
I'm thinking... it is because the skin is not dry enough ... ??
Next time... you may leave the pork in the fridge for an extra day or something. Also... did you use ' bake ' or ' broil ' for the last stage???
All of me
Goodness , i am so hungry now after watching and hearing the crispy sound under the knife. Good job and thanks for sharing.
that sound of the fat... unreal
William Leier Hahaa.. XDD
Hi. I've finally did it. The first time didn't work out well because I forgot to leave it on the fridge for 12 hour.
Today I try it again by follow you instruction strictly. It come out perfectly!! Thank you for your video!!
Your cooking videos are superlative! I've made this one and your chilled cucumber recipe. Please keep making these kinds of videos! They're really helpful and I haven't yet come across a good Chinese cook book for English speakers.
No matter what health buffs say pork will always be delicious and fried pork has always been a favorite of my family and friends when I cook it and this looks yummy,thank you for the information on cooking it...
+guppymer Yessss... BEST !!!!!! =D
Did your skin turned out alright?
I'm not sure what the actual purpose is with the vinegar... :|
I wasn't going to use it, but had a few ppl said I should but didn't say why.
I tried it both with / without vinegar... I prefer ' without '... as the skin turned out a little better =)
does it matter what kind of vineger you use before you lay on the sea salt? Thanks btw! I made it once, somehow failed miserably. gonna try it again!
Wow! great recipe! i moved from nyc Flushing Queens, NY to sw Florida and of course i miss all the great asian food from NY. Now because of your video, i can make as good maybe even better that downtown Main st. Flushing. First time I made it i nailed it! I am a very avid cook and make stuff from all over the world and this is a great dish, Thank you for sharing!
Congrats on over a million hits, now i know why!
Regards from ,Florida!
Rene
Thank You so much for commenting ! So glad it was a success on your first try !! ^.^
That siu yuk looks great! You make it look so easy to cook!
I want to say thank you for sharing such a good, easy, practical and delicious recipe.
Hi there, I been follow all the stage, tried for twice for this, but i found out difficult to get the pork skin become crispy, it need to bake another 45 minutes only can particularly success. may i know whats wrong with my pork ? with the salt i bake it in 210 c, without salt in 230c .. thanks !
Do you have any tips on getting the meat more juicy? Prep work, temp or cooking time wise ... ?
What knife is that? It's amazing!! my crackling always shatters when I cut through it. Please share! :)
Making this tonight and so excited.
Great Video! Do you think this method could be used on beef brisket?
1st, love your video. I just made the roast pork following your video to the T. It was supper juicy,moist &yummy, however the skin is not as fluffy as yours. I set the time for 11 mins for broiling , but, about 7-9 mins, one end is already burning - black. So lower the rack and continue broil for 2 mins. So the totalmthe is about 10 mins. But, when bite into the skin it was more on the chewy side. What did I do wrong-pls advise?
Thank you!! I am trying it today! :D How long did you have to wait before you cut it?
Is it important to leave a little bit of salt on the skin when it goes into the oven for the broil process?
Can I actually use fine sea salt instead of coarse sea salt? What is the difference between the two or are they the same? cause it is a bit hard for me to find any at the stores, lol. Thanks.
2 cont.) i had left the pork to be marinated for over 15 hours, maybe next time I will add even more spices. The taste of the final product still tasted "gamey" from the pork meat. I used Hoisin Sauce as the side sauce and that helped with balancing the taste.
3) I placed the tray in the middle of the oven and with broiling, it burnt part of my pork. I had to cut the broiling short and scrape off the burnt part.
overall, pretty good! Any other advice will be appreciated!
I would use only course salt for the layer because with any other types of salt.. the grains are too fine that it might penetrate thru the skin. You top it with course salt because you need to draw as much moisture out of the skin as possible without adding too much saltiness to it.
You could just use a toothpick. I used a tool cos I chose to prick the skin when the meat is raw, which is so much harder.
Hi thanks for tips..im gonna try today.. Do you have any suggestions of how the make the side sauce? Usually at chinesseredt that sells roast pork they always have souce/jus to accompany the meat.. Do you have any recipe for that?? Thank you
This is by far the simplest (and most delicious!) way to make this! Thank you!
dogg909 Thank you and you're very welcome !!!! ｡^‿^｡
It looks delicious. Crispy sound is also very nice. I think it is very good matching with rice. THank you for upload this video.
I'm looking for simple pork belly recipes and this one seems to be the most simple of them all. Most i've seen call for so many steps such as boiling before roasting and and cooking for hours at a low temperature then raising temperature for a period of time. Also other recipes using alot of other ingredients for the meat. This is ideal for me; salt, pepper and 5 spice. Easy. Can't wait to try this! 😀
@@WeeStevieB Please do give this recipe a go !! All those different extra steps are't really necessary imo... and a bit intimidating, to say the least. Also the simplest ingredients / condiments allow you to ACTUALLY taste the pork. No soy sauce... oyster sauce necessary, trust me. Thank you for your support 🙏💖💕
Broil on " HIGH " . Are you sure there is no 'heating line' anywhere inside the oven (specifically on the inside TOP area) ??
Do I have to add the sugar as well, since you did not add any of them in the video?
How about the amount of white pepper used for a 1.2 kg pork belly?
Hello, I am trying this today and my pork belly is 2.4 kg. I was wondering do I double all the ingredients measurements and also the cooking time ?
I am making this wonderful crispy pork belly again today. How should I keep the left over pork belly? How do I re-heat it to get the crispy again later? Thanks.
Chen Schneider Usually, these are best eaten fresh... right out of the oven. After a while... they won't taste the same texture-wise, especially the skin. Even after you re-heat it the next day say... in an oven, it might still be crunchy... but it won't be exactly the same. And the meat might dry out. =(
What I usually do is just make enough for that one meal so there's no leftovers.
Or... I would use the leftovers to make another dish the next day. For example, a simple stir-fry with green chives or garlic shoots. The skin won't be crispy anymore of course, but it'd still taste good.
Hope that helps.
food4444lyfe™ Yes. It helps. Thanks!
Fascinating. I enjoyed your video. Loved the crunch when you sliced it.
Thanks so much !! ( ˘ ³˘)❤
Isn`t salty since you put so much coarse sea salt on top while roasting? And is there any specific type/brand of "vinegar" did you use when you brushed the skin before roasting?
Thanks!
Not a plastic toy, the knife is made of a ceramic material. I recognize it right away. It's very hard and tough. Does not corrode and it needs very little sharpening unlike the forged metal knives. Great video!!
What does the vinegar do then? Does it also act as a way to pull out moisture? Obviously the goal here is to make the skin as "puffed" and crispy as possible, how does vinegar do that?
At 1:34 you brushed vinegar on..
But not listed in ingredient list.. Which vinegar did you use?
Cfli731 That is because I've made this twice. But I prefer it without the vinegar. If you would like to use the vinegar.... it is just ' white vinegar '. =)
Hi, this looks so yummy and simple. When you say 'broil' you mean grill with fire directly on top?
Hello!! This looks really easy for beginner to make !
However, instead of seasalt, can I just use normal table salt? Will it makes a lot of different for the outcome?
I tried this recipe the other day and I found it kind of annoying to remove the salt after baking. I found that it also mingled with the juices that came out during baking and made the meat a little saltier too. Any tips?
Punching holes allow for rapid dehydration of the skin by the coarse salt and the vinegar. Other the skin is too thick to allow for natural drying. If you dont punch holes, you can achieve the same effect through hanging it outdoor (with the same salt and vinegar) but that would only work in temperate countries. The quality of the crunch depends on how dry the skin will be before the broiling. At what temperature should be the broiling be?
This is by far, the easiest to follow recipe for making a crispy pork belly. Thanks for the great video!
I am buying pork bell today to get it ready for tomorrow! I am going to try this! I hope it come out as good as yours. Great and simple recipe.
what if it doesn't crackle even after 30 mins after removing salt? my 1st attempt was perfect with 1 kg pork belly.....this time round i had 1.5 kg ....it's been more than 30 mins at 200C and it's slowly crackling..... :(
I lost count of the number of times I've seen this clip but each time I still will salivate when I see the meat being cut! :)) Thanks for the share.
the sound of the crunchy pork skin sounded delicious! i will try this!
Thanks !! Wishing you success & hope you enjoy !!!! ^O^
A 'fan forced' oven is a convection oven (either a fan-assisted oven or a fan oven) that has fans to circulate air around food. And yes, I do have a broil function but I wasn't planning to use it. Should I?
I believe is to prevent the skin from crackling and burning. You want the crackling to happen towards the very end of the cooking process.
If you use course salt... never too salty. Could hard taste it at all...
erm.. the prickling look easy in the video. but it is quite difficult to prick actually. any tips for the prickling?
You may try to use aluminum foil... but I'm not sure how well that will protect the skin though. You definitely don't want it to start crackling before the ' broil ' process.
If you are worried about the amount of salt here, don't worry, they won't penetrate the skin... as you can tell by the end of the ' bake ' process.
Have made this 2-3 times already, simple, easy to follow, fabulous!
Thank you so much. Really glad it was a success !! 😎👍👍
But.. May I know what's the use of the vinegar? Coz I forgot to put it before I lay the sea salt. (I only remembered it after the 1st of cooking.) I brush it on after I took out the salt.
do you meant I have to put in the fridge extra day after marinated and leave it unwrapped?
sorry! what vinegar do you use, rice, apple, or white vinegar? Thank you!! looks great! ... is not the pork salted even if you have removed the salt?
Thank you for the video! I'm making this for the first time. My oven has broil on low or high options. Which should I choose? Thanks for your time. Hope it turns out well! I'm excited!
DiuQui I would use HIGH.... except remember to keep a close eye on it. ^O^;
The sound when you cut through the skin is unbelievable.
I'll definitely make it soon.
Please try making it !! It's so much fun and it's sooooo yummy !! ^O^･*♡
I tried it once and I was too impatient to leave it in the fridge for 12 hours. It was still good but not as good as yours. When you cook it on broil, is it high or low? I tried high and it almost got burnt with no cracks yet. Is there another type off seasoning that I can use? I'm not too fond of the Five Spice Powder. :-(
I think its to drain the fat out more, how long did you hang it? After last time we speak I brought a stabbing tool, and Ill try make it at home
I tried to do it. But the skin is not crispy. Isit because its wet? Or didn't prick the skin enough?
Yes.. most likely it wasn't dry enough, because I've heard some ppl do not even prick the skin and it still turned out crispy. But I'm not sure what they mean by crispy. Because you not only want it crispy... you also want it to be puffy, similar to eating pork rind.
It was not too close. I set it on the lowest 2nd rack. I should stand by and watch the broiling part. But even you stand there, if it caught on fire, there is not much you can do beside turn off the oven and wait till all the oil burn out. Last time when this happened, my husband took it out from the oven, the flame shoot up almost half way to the ceiling. Have this ever happen to you or other people? I am afraid to try again. Do you have any other suggestions?
Thanks.