Fantastic video with perfect instructions. I've watched a lot of cooking how to videos regarding meat, as I've recently got back into cooking it, and this is by and large one of the best I've seen. Thank you! you've made my life a million times easier
Thank you! I love pork belly but have not been able to find it skinless. I did such a horrible job removing the skin last time. I'm more positive that I'll do a better job this time after watching your video.
Same here!! I made such a mess of it last time that I’ve avoided cooking pork belly for months due to my fear/guilt 😂 I feel much more confident this time around having studied this video!
I'm gonna make bacon, but could only get skin on pork belly, so this video is very helpful. Looking forward to making the skin into some nice crackling as well.
This was really useful. I'm doing a slap of belly pork on my smoker like a rack of ribs. Needed to remove it bc the rub wont penetrate that. Thank you very much
Very nice tutorial, strange question here but which video editor do you use please? I like the arrows you used, i could do with that for my videos thanks
Really good instructional video - Thanks the the time and effort to make / edit - Would have been nice to see on a larger bit of belly but well explained / shown
“This skin is very tough. So its very unlikely for your knife to go through that” The video I was watching before this was how to use my set of whetstones. lol….well seems I learned to sharpen my knives properly because the knife went straight through the skin with hardly any effort. 😂 Anyways thank you. I made Momofoku’s pork belly buns which I highly recommend. Never need to ask the butcher to skin the pork belly again.
Skin side down works much better. It's as effective as skin side up, faster, and much safer, especially when the pork belly isn't that even. The cutting surface makes a supported suface for the skin that's flat, which is what matters. Oh, and this vid can be made well within 2 minutes, if it's about removing the skin and not all of the other stuff.
Hey Chef Dai, Great video as always! Could you possibly do a video on how to make tsukemono or other pickle styled dishes? (P.s. do you know anywhere in London that do izakaya style dishes like nankotsu, haven't found any in the London and I'm missing it haha)
After you remove the skin, can you save it for another meal and still make it into pork crackling? I want to make Chashu Pork, but I don't want to waste the skin as the family loves crackling.
How silly to remove one of the most therapeutic part of the pork! The skin contains collagen which isn’t ONLY good for the skin but also good for our nerves and tendons and arteries and joints! Simmer it in soy sauce for an hour minimum and eat it for optimal health! Stop wasting good nutrition! Jeez, you young people!!!
Fantastic video with perfect instructions. I've watched a lot of cooking how to videos regarding meat, as I've recently got back into cooking it, and this is by and large one of the best I've seen. Thank you! you've made my life a million times easier
Thank you! I love pork belly but have not been able to find it skinless. I did such a horrible job removing the skin last time. I'm more positive that I'll do a better job this time after watching your video.
Sorry for the late response. Music to my ears. Good luck 😉
Same here!! I made such a mess of it last time that I’ve avoided cooking pork belly for months due to my fear/guilt 😂 I feel much more confident this time around having studied this video!
Very helpful. My first time doing somthing like this so this was like a life saver
Wow, exactly what I'm looking for. Thanks Chef
Thanks a lot friend, glad you liked it!
would Yanagiba work better for this application?
or Sujihiki / Utility is better?
+Jw K use what ever you feel more comfortable with
Love the detail about your technique.
This is so satisfying to watch!
wow here in mexico we leave the skin also but when i need to take it off i know how now thanks
Quick and effective! amazing as always dai.
I'm gonna make bacon, but could only get skin on pork belly, so this video is very helpful. Looking forward to making the skin into some nice crackling as well.
Great technique thank you
This was really useful. I'm doing a slap of belly pork on my smoker like a rack of ribs. Needed to remove it bc the rub wont penetrate that. Thank you very much
Very satisfying to watch
verry cool video... helpful af ♡
あっりがと dai !!!
You made it look easy! I struggled with a poor knife ( and I’m the daughter of a meat cutter). I wish he was here to teach me!😢
Awesome video, subscribed 😊
This is a great video, thank you!
Very helpful quick tip chef dai :) Looks like 豚の角煮 that you're making with it, looks delish!
Is it best to do this at room temperature?
great video trhank you
Very nice tutorial, strange question here but which video editor do you use please? I like the arrows you used, i could do with that for my videos thanks
I use pic monkey for the arrrows. FCP for editing
Really good instructional video - Thanks the the time and effort to make / edit - Would have been nice to see on a larger bit of belly but well explained / shown
Sorry for the late response. Will do another one with a bigger pork belly
What knife are you using?
Thanks heaps!
Thank you Chef. I'm making pancetta and the belly I got still had the skin on.
Nice video as always! I usually leave the skin on when making the braised pork belly, cause for some reason I love the sticky moist texture of it. :D
Hey chef great video! Can you make a video about how to sharpen knives using whet stones?
Oi, mate, are you allowed did have that pointy knoif in the UK? I kid, excellent explanation, I appreciate it!
Good video
Was that kakuni? It look boiled instead of braised. Maybe it was something else.
Good job!
Chef, is it easiest to trim when the meat is cold?
Christina W. not what it seems at smithfields foods inc on monday that meat be frozen as north pole 😹cant even feel if the problem is our knife 😖
Should go on master chef.
is that a clip from river cottage? just curious...
“This skin is very tough. So its very unlikely for your knife to go through that”
The video I was watching before this was how to use my set of whetstones. lol….well seems I learned to sharpen my knives properly because the knife went straight through the skin with hardly any effort. 😂
Anyways thank you. I made Momofoku’s pork belly buns which I highly recommend. Never need to ask the butcher to skin the pork belly again.
belly joint..?
Is that different than normal belly?
or is it just a different name due to culture difference
good
great tutorial! though i wish it would be in focus more of the time.
Thank you ..my first pork belly turned out decent except for the skin, witch turned into a crackling after smoking for 4 hours 🤦
is that a chisel grind knife?
Still waiting on the Miso Ramen Recipe Chef Dai as promise :)
When grinding pork belly, do you have to remove the skin?
I would. It’s super tough
Skin side down works much better. It's as effective as skin side up, faster, and much safer, especially when the pork belly isn't that even. The cutting surface makes a supported suface for the skin that's flat, which is what matters.
Oh, and this vid can be made well within 2 minutes, if it's about removing the skin and not all of the other stuff.
I always leave the skin on, especially braised pork belly and in soups
Wow no skin left here in usa, the skin is good to eat too.
Hey Chef Dai, Great video as always!
Could you possibly do a video on how to make tsukemono or other pickle styled dishes?
(P.s. do you know anywhere in London that do izakaya style dishes like nankotsu, haven't found any in the London and I'm missing it haha)
After you remove the skin, can you save it for another meal and still make it into pork crackling? I want to make Chashu Pork, but I don't want to waste the skin as the family loves crackling.
I'ma make dat crackling so hard!!!
and dat crackling gon make me hard.
What can I do with the skin after cutting it off? I don't really want to just toss it.
Fry it. Gets crispy like chips.
A sharp fillet knife is a better choice. Just what a butcher would use.
took the best park off lol
hungry...
Wait.. So we're supposed to take the skin off for braised pork??
There's no supposed way to do it. Leave it on if you like. I always leave it on because its delicious and I'm too lazy to remove it anyways.
Why would you remove one of he best parts?
Any way to cook or use the skin, throwing it away seems like a waste.
make rendered pork fat
2525shion Cut it into strips and deep fry at 350 degrees Fahrenheit. They are called pork rinds.
Roast it hard~
How to remove Serbia
Ask your mom
2nd
How silly to remove one of the most therapeutic part of the pork! The skin contains collagen which isn’t ONLY good for the skin but also good for our nerves and tendons and arteries and joints! Simmer it in soy sauce for an hour minimum and eat it for optimal health! Stop wasting good nutrition! Jeez, you young people!!!
I'm 666