Quickest Crispiest Cantonese Pork Belly 烧肉 (Siu Yuk) BEST Recipe - Keto Friendly by Tim Leung
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- เผยแพร่เมื่อ 13 พ.ค. 2024
- Here is the quickest, crispiest, no-fail Cantonese Pork Belly 烧肉 (Siu Yuk) Keto-friendly recipe. Pastor Tim Leung shares with you THE BEST and simplest method from start to finish to produce crispy, crunchy, tender, succulent pork belly every time in UNDER 2 hours. No poking, no deep frying, no salt crusts, no overnight wait times, no skewers, no foolin’! Just good eatin’!
**Tim is not offering medical or nutritional advice, so please consult with your doctor or healthcare professional regarding any diet or lifestyle changes.
Make sure not to miss a single video from Tim Leung! Click here to Subscribe: / timleung1
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On April 20th, 2019, Pastor Tim Leung suffered a massive ischemic stroke which left him almost completely paralyzed on the left side of his body. In one devastating blow, he lost his ability to walk, sing, play the piano, and to speak clearly. Since then, God has taken him and his family through the toughest journey of healing and redemption. These videos are part of his road to recovery. Please join us. We hope to be an encouragement to you.
Please click to subscribe and hit the notification bell. / timleung1
Come follow along on our family's blog. Click here for updates on Tim and Lillian: www.leungministries.org/strok...
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Here are some other videos from Tim:
"Evidence for God in Chinese Writing Part 4: Trees"
• "Evidence for God in C...
"Peace with God through Jesus"
• "Peace with God throug...
Living in the Aftermath of a Stroke: A Personal Interview with Pastor Tim Leung - Part 1 • Living in the Aftermat...
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Quickest Crispiest Cantonese Pork Belly 烧肉(Siu Yuk) BEST Recipe - Keto Friendly by Tim Leung
• Quickest Crispiest Can...
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![Crispy Pork Belly Experiment - Is the Salt Crust Really Necessary? [Siu Yuk 燒肉]](/img/n.gif)
I just found this channel. I can't wait to try this recipe. Especially not having to wait over night !!!! Thanks
Awesome to watch. I was browsing looking at various pork belly recipes. I'm so glad that I decided to watch your footage. I appreciate how you had the ingredients for the recipe on a tray, making it easier for new beginners to understand and follow. Truly a worth while watch. Thank you so much for sharing. Children know when food tastes great. 😊❤😊 regards from New Zealand.
Appreciate the feedback. I understand that there's a lot of sheep there. Do you have a hard time w pork belly?
@TimLeung1
Good Morning Tim.
Thank you for replying. There is definitely no shortage of sheep in New Zealand. In saying that generally speaking meat is expensive. More noticeable after covid. I had been browsing the internet, YOU-TUBE but was not tempted to try the recipes. They looked like too much work. By the end of the night I came across your site and decided ok, I'll give it one last time. That was a blessing and an answer to my prayers. Thank you, God bless. Shalom.
God blessed you and family! Thank you for the recipe!
Gotta try this one for sure thank you chef.
Pastor Tim!!! I did it and it was a success! It was very crunchy and delicious 😋 😋😋 anymore upcoming recipes? Wish TH-cam would allow me to post a picture of the result
Well done. your picture looked delicious!
This looks so good, I'm going to give it a go. Thank you for putting this on here 🙏 peace and love to you and your family
I am cooking panceta de cerdo (pork belly in Spanish) following your recipe & techniques but in an air fryer. So hungry right now! Thank you from Spain.
How nice to hear from Spain! Bon appetit.
WOW! So crunchy!
I like that crunch. I'm your new subscriber. I'll be baking pork belly soon. 😋 Thank you for sharing your recipe. You have beautiful family 👪❤
Thank you so much, Josie. Please tell us how it turns out. God bless you!
I made this last month and it was a huge hit in my house. Thank you sooo much.
Good job! God bless.
@@TimLeung1 thank you.
Thanks for your humble video
Thank you so much !!!
Looks delicious Pastor Tim! I like your style. Keep on keeping on! Props to you, and your Family.
God bless! Thanks!
So proud of you and your recovery!!! Sending you much healing, love & light to you and your amazing family!! May God continue to keep you in the palms of his hands. HE aint done with you yet! Keep cooking your way back to FULL health my brother! Proud of YOU!!!
Thanks. Need the encouragement. I had another stroke in august.
Sorry to hear about your second stroke.
Eat more veggies, especially cabbage! The fiber can clear out a lot of the bad fat you're eating. No dessert, just cabbage at the end.
Going to try this at home on a rainy day in the UK 🇬🇧 Thanks, looks great.
Yummy!! The crispiest looking I've seen so far. That background aquarium rocks, fish and all.
Thank you! Btw, my kids wanted you to know that the aquarium has their fish named "Pacu" along with his fishy friends.
Great family! I gotta try this way since no more fridge time 😂
I love the way the minute that pork comes out the kids appear.
Me too
Great video! I've tried the rest and now hopefully I'll try the rest!
Great! Don't skip or rush the drying time in the oven. Very important! Best wishes!
Looks fantastic!! Gonna try tomorrow. Congratulations on your health recovery!! You had me laughing out loud watching your son wait for the crispy skin. God bless!🙏
Good luck. Let me know how it turns out. Unfortunately I had another stroke that affected my speech. Doing my best to improve daily. God bless.
I will try it next time. Can't wait.
Tim, This is the BEST recipe EVER...
what a great family video! I will try the recipe! thank you.
Thanks for the encouraging words. God bless!
Omg love it I definitely will try thank you Paster Tim
Let me know how it goes!
Been wanting to try pork belly like this and your way seems to be the fastest. Man your neighbors can hear that crunch lol
Thank you, Mark! Best wishes. Please tell me how it comes out for you.
Fantastic recipe brother, God bless you and your lovely family. Thank you for sharing your recipe.
God bless you too.
Thank you 🙏
Pastor Tim, Just want to thank you for posting this video which I can call now the ULTIMATE in crispy pork belly. I have been trying out several methods to achieve crispy puffy pork skin with tender juicy and succulent meat and nicely rendered melt-in-your mouth buttery fat. It has become quite an obsession actually. I have amassed tens of TH-cam videos on my playlist and nothing worked that I can call ‘perfect’ to my taste. Until, I tried your method (with a minor modification). And it immediately garnered my wife’s approval. And she let me for the first time to prepare this dish to bring to our ‘potluck’ fellowship dinner for our weekly Bible Study which I did this past Saturday. And it was such a hit that there were no leftovers! Although my wife proudly said that I made it, everyone thought that it was bought from a popular Chinese restaurant here in Atlanta, Georgia. But, some asked me in private if I really made it. The modifications that I did was I boiled the meat for 1 hour to reduce animal fat (lard) content and make the skin softer. I also left it in the fridge overnight to dry out. I used the oven in Convection Bake mode. I am no food expert, I am just a healthcare professional in search for the method that can cook perfect crispy pork belly with consistent results. Days later and I am still looking at the pictures and marveling at how perfect it was. My search is over. Thank you Pastor Tim and may God bless you and your beautiful family. I pray that in time you will make a full recovery so you may go back to what you love doing - that is leading worship and ministering to the people. 🙏🏼✝️
Shepherd Boy, Thank you so much for your comment. It brought me great encouragement at a time when I really needed it. Thank you so much for your prayers, and I would consider it an honor if your group prayed for me as well! I really miss worship music.
So glad the pork belly worked out for you. I wish your potluck fellowship Bon Appetit and God bless!
Thanks Pastor Leung!
I have reviewed your video many times and am going to try your recipe directions for no hole punching or refrigerating for 12-24 hours like most recipes state. Hopefully your recipe works well because I love Chinese Sui Yuk more than any other meat! Thanks for your very explanatory and simple video instructions! Happy Chinese New Years to you and your family for good health, happiness & prosperity in whatever you do! 🎉
Thank you TIM the best crispy pork I ever seen, cheers and hulaluia..
Bon Appetit and God bless!
waahhhhh, i want some! looks so good, and glad you all looking well.
Thanks
Tried and worked like a charm. Thanks!
Glad to hear it. God bless you.
First time watching. And I'm a fan! I am Asian and we love crispy pork belly. Your video looks easy. Thank you!
Appreciate the comments. God bless.
got my pork belly from costco and cooking it now cant wait until its done
I made this yesterday in the oven and it is the best crackle I have ever made mmmmm. Thank you
Thanks so much for the feedback. I'm so pleased it worked out well for you! God bless.
thanks, I will try for chinese new year dish
That looks amazing
Thanks. God bless.
I will do your recipe. God bless you and your family
May try this, yum
Hi Tim, nice to see your new video.
Sorry I somehow missed your comment. Thanks and God bless.
Bless you all 🙏❤️
Likewise, bless you too!
Haha...yammer pork ...
Tq for sharing...
Ok. I’ll give it a try
Tried it first time today, 😜😜. Can’t wait to do it again. We have pork belly in Costco here in UK or local butchers
Sorry I didn't get back to you. God bless and Bon Appetit.
Thank you Tim
God bless!
Omg looks delicious gad bless you wish you good health
Thank you. God bless.
Awesome
OMG...this trick amazingggg!!! I ve tried thousand trick..but this is most great...saving your time and salt too...its a bubble cracking
I will enjoy and share...bless your family
Bon appetit and God bless!
Awesome.. love your recipe... Thumbs up..
Appreciate it. God bless.
@@TimLeung1 Merry Christmas to you and your family.
I made this last night I have to say it was the best pork belly ever, you are a genius! It worked out brilliant deep flavor and crunchy top . Wow absolutely heaven 🤩🤩
Alexander, much thanks for the feedback. So very glad it worked out for you! God bless.
It's better than Hong Kong 👍👍
@@alexanderreeveshamilton3577 Well that's high praise indeed though I might be undeserving! So glad it worked out. Great job!
Oh I am so going to do this one on my next cook on my BBQ, THANK YOU SO MUCH! New Sub right here ;) Plus I hope you recover all the way x
Best wishes from the UK.
Best wishes for crispy pork skin! Thank you so much for the kind words. May God richly bless you!
BTW I've never tried this on my Bbq. I can't say if it would work. You do need 2 distinct and precise temperatures. Best wishes!
That's great
Look really yummy and delicious ！😋😋😋😋😋
Thanks so much. Please tell us if you tried the recipe!
Quá ngon và bắt mắt cảm ơn bạn rất nhiều ❤
Bon appetit and God bless you.
i am trying this tonight in my air fryer.
Let me know how it goes!
Im wondering if your method would work on Bavarian pork hocks. (Schweinshaxe).
But this looks great. Ill be trying it. Thanks! I went Keto 12 years ago. I lost a bunch of weight & it also reversed my T2 diabetes. The medical community lies to us. But God will guide us to truth. Praise Him!
Man, you are a fighter!!!! Hope God let you fully recover and provide to your beatiful family!!! By, the way, I MUST TRY this recipe, looks fantastic!!!!
Thanks i needed that
I'm sold. I've been doing it the old fashion way with the salt drying for 4 hours and a fan blowing on it. And I get no where close to that crispiness. I don't know why it took me a year to find your video. I'm going to try this next time the butcher has pork belly with skin available. Thank you and God bless you, brother!
Thanks
Thank you Tim. This is going to be my Super Bowl dish!.
How did it turn out?
@@TimLeung1 just perfect Tim. Exactly how you showed it in your video. Thanks again!
Thank you so much for the tutorial. I stopped making it for a few years because I need to score the skin or poke it with a fork.
It took me about 2 hours to make. Meat is just right. Skin is crispy! And most of all, no more poking or covering with salt!
My convection oven cooks faster. I only cooked it for 20min at 410F.
Only issue I had was my steam oven is close to vacuumed when closed. So the moist from the meat didn't make the skin dried enough. But I followed all the steps anyway. And turned out absolutely amazing!
God bless
I wonder if you use an airfryer will be faster or just at 20 mins?
that looks very yummy............
This looks so simple compared to all the other recipes I've seen. Gonna try this one for sure
Making this this evening! Thank you so much for your video. What type of vinegar did you use?
I used palm vinegar but you can use any type except for really dark ones like balsamic. Id stick with clear ones. Thank you for watching! God bless and tell me if you liked it. 👍
Okay now I like the way you cook that just the way you do it and enjoy it
Thanks. God bless you!
My left ear enjoyed this.
Wow super yummy chef 😋
Thanks for watching. God bless you!
Brazilian meat markets and butchers will have pork belly as well!
I had heard of the vinegar before, (and heard of vodka working in a similar way..) and i had seen the foil before too.
Know what i havent seen? Baking powder, and Pork that looks THIS GOOD!!
definitely gotta try this 😊💯
Good luck! God bless!
I've cooked Pork belly 4 times and I never get the puffy crispy skin... I"m going to try this method today.. Thanks for sharing your recipe.
Hope it works out for you. Make sure you use baking powder and be patient with the low heat dry time. God bless
Such a beautiful Family
Holy God Jesus Christ 👑 bless you all forever ❤
Praise and glory to our Holy King 👑 almighty God
Amen
Thank you. God bless you too!
One of the methods that Actually works
Pastor Tim, you legend!!! Thanks for the recipe and the hilarious video. I just tried it this morning and it was perfect! Stay strong. And stay Blessed!!!
Thanks for the reply! I just got it. Pray for me. God bless!
Looks delicious , Yummy. Hi from Indonesia
Good luck and God bless!
I will try your method, I had tried so many recipes on TH-cam yet guessed what I failed and got much scolding by my wife for her clearing and cleaning....😭
So glad you recovered! Please tell me, the oven you used was it fan-forced or not?
I actually had another stroke in August. This one took my speech. I'm clawing my way back.
If you have a convection oven by all means use it.
Trying this today
Good luck.
Thank you Pastor Tim. Great video and I definitely heard the crunch from your son. This video was fast and easy to follow. Also I had a stroke and I see you are walking 🚶♀️ with out any assistance. Do you have any tips for therapy and motivation? Thanks, God bless.
Sorry for the late reply. I haven't checked on the website for many days.
Unfortunately I had a SECOND stroke. This one took my ability to communicate. It was devastating.
What was the extent of your stroke?
@TimLeung1 The hospital said I had 2 mini strokes. I am recovering now, walking with the walker, right hand in pain and doesn't function as normal. Hard to normal right hand activities like eating, writing ✍️ my name etc. Are you doing physical therapy. Do you have any tips or anything that you think can help me? Thanks for replying to me. I'll be praying for you and your family. God bless 🙌 🙏.
First time watching
Looks delicious
May I ask you to cook the meat on the top and bottom?
And do you have the fan on ?
I hope you answer
Happy new year to you and your family
No need to cook it from the top and bottom. If you have a fan, by all means use it.
But, if you have a top broiler, you can use it at the end. Be very careful and watch it because it can burn.
Thanks
Hi , i hope you doing well and so are your family 🙏💕🤗✌️👌🇧🇧
Thanks for the well wishes!
wait, you dont need to poke holes on the skin? ooo that is amazing!
Hi looks so yummy..Would this work in a pellet grill
I've never tried a pellet grill. You need to have control over two distinct heat levels. Very low and quite high, so I would think a convection is best. Blessings.
Alright 👍👍👍
👍
Crispy pork belly in 2 hours, tried and turned out as shown! No more waiting, air drying in the fridge for 3 days. Yes I have tried many different recipes but this really works. I used a small toaster oven and temp varies, it crisped up at the end with broil. Be patient!
Great job! It looked really crispy especially impressive with a toaster oven!
Hi Tim. I used to have issues making my roast pork's skin crispy but the pork skin was so so crispy this time after trying to make it your way. Thank you so much. You made it perfect. By the way please see if you can follow the instruction I am sending you for your left fingers to be able to open up and be flexible again. Please remember to skip step 2 within the 5 steps (do not massage upward toward your shoulder or it will make it worse). First step is to queeze your tricep to block b-lood flow up to the upper area of your arm. Step three and four are to press the points as shown. Step 5 is to massage as shown toward your fingers. Blessings to you and your family!!! th-cam.com/video/nD42HrmFOTo/w-d-xo.html
Jus saw one of your replies to others' comments that you had another stroke. I hope you are much better by now. May I suggest that you eat fresh pinapple as dessert after each meal to help digesting proteins. You may also want to take digestion enzymes and probably better with bile salt (about 15-20 minutes after meal(s) so that your body still work and produce enzymes while you are eating. If you take these before meals, your body will stop producing what are needed, which is not good for you). Vitamine B3 = Niacin is very good to lower cholesterol naturally (250 mg only, 500 mg sold in the market now may cause live damage). Quite a few B vitamins help turn fat into energy, please take B-Complex C about daily and in the A.M., which is very good for the body. Whenever you eat carbs. like rice or bread, pasta, increase your intake of vitamin B1 (try to eat minimun carbs). And please look into Astaxanthin. Wishing you and your family all the best.
Thank you for the tips. Could use your prayers.
@@TimLeung1 will keep you and your family in my prayers.
Should I use convection on toaster oven in the drying process? 210f or lower since it is convection? Thanks
Good question. If you have a convection feature, by all means, use it. Remember, altogether, you want to dry out the skin for almost an hour. The foil boat and low heat will keep the meat juicy. You want to dry out the skin as much as you can before applying high heat. Hope it turns out!
I thought I new all the ways to cook pork for a good crackle, but I got schooled today. Definitely gonna try in my pizza oven with some Australian hard wood.
Good luck and God bless.
Liked the video as soon as you made of the mess of salt😂
Enjoy
Your funny love it
Thanks
나의 체널에 와져서 고마워요 아름다운 가정입니다
Thank you so very much. May God bless you richly!
Is it baking powder or baking soda. They are two different things?
regards
Wayne
Baking Powder. You don't want soda. Please try baking powder and dry out the pork skin.
I mean for a Chinese new year dish
I did this recipe, but had to tweak the oven times. It may be a gas vs electric thing. Skin came out perfect. Meat was juicy! I worried there for awhile, but then, puff!! Now, how do I reheat without running the crisp on the skin?
Instead of reheating in the oven, try a hot wok.
I recommend air fryer
I’m going to try it today and return wt response, thanx pastor for sharing… god bless your family n you!
Let me know how it turns out!
Will this work in a smoker?
Haven't tried it. Keep in mind you need two distinct temps.
I’ve tried so many methods and it never turns out the way I want. I’m gonna try this today… we’ll see lol
Pastor,sorry about your stroke problem, but what is the weight loss secret? I need to lose too. I’m an obese heart patient need all the help I can get. Got pork in the fridge now will try.Thanks for sharing and my God Bless you an$ family.
Try keto diet it worked for me
Can I do this with pork roast, which is a lot thicker.
I wouldn't suggest pork roast because you won't get the crunchy top. But, it wouldn't be bad.
I thought you had to make holes in the skin in order to allow the fat to bubble the skin into a crispy texture is that not one of the steps or do you not need to do it?
Not necessary.
Ya I had bamboo splinters in my hands for days using one online method for poking.
Would the residue of baking soda on the skin made the skin taste bitter?
Thats why we use baking POWDER. Good luck
You don't need to poke holes?