Ok, I've made 3 attempts, and finally did it. Basically this video has shown the right way to do it, but some important points : - Get the leanest skin-on pork belly, don't get the ones with lots of fat, it would taste bad, like crispy crackers on pudding. - Boil the skin side with water around 20 minutes. If only 10 minutes, you'd feel that the skin is difficult to poke, and the result will be crispy but hard. Boil until the skin is very easy to poke with a fork. It's around 20 minutes. - Season the meat part heavily. - After 24 hours of drying from the fridge, BAKE it at 300F for 40-45 minutes on middle rake position, then BROIL at 500F for 30 minutes also on middle rake position. So use the middle rake for the whole cooking. When it's done, let it rest on a rack for about 15 minutes before cutting, so it's not oily. - Before you put into the oven, any part that is curving down, put a fold of aluminium foil in the bottom to raise it, so the whole skin is about equal height.
Try this , no boiling (Chinese boil to take some of the pork game flavor out ), no pricking the skin (unless you really want to) !. Season bottom with what ever you like (usually cumin, five spice, brown sugar, salt, black pepper, and maybe some mixed Italian herbs even quantities) then make a foil boat place meat skin side up. Then brush with rice vinegar , sprinkle some salt and rub in , cook low heat 1 hour then brush with oil cook 30 min around 200 degrees Celsius 😉 Chinese people / chefs / restaurants don't go through all the time and procedures you see in most videos but the results are the same !
@@chinathesideyoudontsee8157 Need to leave in the fridge to dry out after rubbing in the salt? Low heat I assumed 95 celcius or 200 Fahrenheit? Brushing with the pork's own oil (lard) or with cooking oil? The last 30 minutes of 200 Celcius, did you mean BROIL (only upper heat) or BAKE (upper and lower heat)? Thank you.
@@L110508 no need to refrigerate for 12- 24 hours , rub in the rub on bottom of meat - turn over - brush with rice vinegar and lightly sprinkle with salt - place in oven , can brush with what ever high heat oil you want or lard, Yes around 95- 100 Celsius for first hour, depending on if you have fan forced over or normal oven I would think middle tray @210 degrees for 30 -40 minutes would be ok for most ovens. Whole process from taking pork out of package to eating should be around 2- 2.5 hours Not saying it is better than your process , but the crisp should be nearly identical without so much effort , of course we all know the longer you marinate the meat the more flavor through out, maybe just try this way if you have time restriction .
@@chinathesideyoudontsee8157 There is no such thing as better or worse. The easier it gets, the better it is. This is not restaurant order but home cooking, we'd need to work on it. So the easier the better. Actually there is a way to make it very crispy, which is to fry it in oil like fried chicken, but it would splash everywhere and after you finished eating, need to spend time to clean the kitchen, I rather eat instant noodle.
@@L110508 I am just showing you how here in China most do it , Chinese cooking is usually very simple and fast with little prep required . But we must remember many countries have there own version of crispy pork belly hence the various ways to do it :)
Oh my goodness, this is exactly how I've been wanting to cook pork belly! Thank you so much for providing the ingredients and instructions in English. I was so happy to find that below. 👍 As I watched the video, I wondered if I would need a translation, and it made me so excited to see that you had already translated everything below 👏. I've seen many other videos on cooking pork belly, but none of them have been as helpful as yours with easy steps to follow and get that healthy part of the crispy skin, especially for someone like me who needs to use an oven instead of a barbecue. Thanks again! 🙏 🇨🇦 😁
You are generous in sharing your knowledge in the kitchen . I live in a Texas border city, USA where this dish is only favored by Asians . Priced very expensively , pork belly is hard to find . I shall follow your technique . Thanks so much.
This looks like a legit recipe. Any chance we can get English closed captions? I feel like im missing out on a lot of insights from when he is explaining each step
Really love watching Mr Hong videos, straight to the point. Crispy pork looks delicious 🤤🤤🤤🤤 I also like the additional of NG part at the end of the video😂😂😂
Thanks for the recipe and I have tried once then I love the taste. However I have a question about the first 80 min roast temperature, your script said 150 degrees but your written recipe stated 180 degree, may I have your clarification?
Yes "very thumbs up", what a fantastic educational. definitely worth a tick and subscribe. here in Australia the shops sell the ingredients, but they don't sell how to produce brilliance with those ingredients :) thank you for posting :)
Hello Mr. Hong! Thank you for this recipe, it looks really good. Is it possible to use the same method in an Air Fryer? Maybe the temperature/times will be different I think... 👍
First time watching video Look delicious Mấy I ask when you to cook the meat turn on the top and the bottom ? And do you turn the fan on ? I hope you reply ...Thanks a lot
大家好 如果您做成功了 恳请帮阿鸿小弟把视频分出去让更多人看到 还没订阅的朋友欢迎订阅开铃铛🔔 感谢大家支持🙏
第二步骤烤只是用上火，不用下火是吗？苏打粉是 baking soda?
@@xiakexingmeng 您好 是的
Hello please add on English sub please. Thank you.
Xie Xie
雖然紐約滿街都賣燒肉也便宜、但砂勞越人还是願意嘗試你的recipe 、喜歡這沒有雜音的視频及很專注用心制作美食
Ok, I've made 3 attempts, and finally did it. Basically this video has shown the right way to do it, but some important points :
- Get the leanest skin-on pork belly, don't get the ones with lots of fat, it would taste bad, like crispy crackers on pudding.
- Boil the skin side with water around 20 minutes. If only 10 minutes, you'd feel that the skin is difficult to poke, and the result will be crispy but hard. Boil until the skin is very easy to poke with a fork. It's around 20 minutes.
- Season the meat part heavily.
- After 24 hours of drying from the fridge, BAKE it at 300F for 40-45 minutes on middle rake position, then BROIL at 500F for 30 minutes also on middle rake position. So use the middle rake for the whole cooking. When it's done, let it rest on a rack for about 15 minutes before cutting, so it's not oily.
- Before you put into the oven, any part that is curving down, put a fold of aluminium foil in the bottom to raise it, so the whole skin is about equal height.
Try this , no boiling (Chinese boil to take some of the pork game flavor out ), no pricking the skin (unless you really want to) !. Season bottom with what ever you like (usually cumin, five spice, brown sugar, salt, black pepper, and maybe some mixed Italian herbs even quantities) then make a foil boat place meat skin side up. Then brush with rice vinegar , sprinkle some salt and rub in , cook low heat 1 hour then brush with oil cook 30 min around 200 degrees Celsius 😉 Chinese people / chefs / restaurants don't go through all the time and procedures you see in most videos but the results are the same !
@@chinathesideyoudontsee8157 Need to leave in the fridge to dry out after rubbing in the salt?
Low heat I assumed 95 celcius or 200 Fahrenheit?
Brushing with the pork's own oil (lard) or with cooking oil?
The last 30 minutes of 200 Celcius, did you mean BROIL (only upper heat) or BAKE (upper and lower heat)? Thank you.
@@L110508 no need to refrigerate for 12- 24 hours , rub in the rub on bottom of meat - turn over - brush with rice vinegar and lightly sprinkle with salt - place in oven , can brush with what ever high heat oil you want or lard,
Yes around 95- 100 Celsius for first hour, depending on if you have fan forced over or normal oven I would think middle tray @210 degrees for 30 -40 minutes would be ok for most ovens. Whole process from taking pork out of package to eating should be around 2- 2.5 hours
Not saying it is better than your process , but the crisp should be nearly identical without so much effort , of course we all know the longer you marinate the meat the more flavor through out, maybe just try this way if you have time restriction .
@@chinathesideyoudontsee8157 There is no such thing as better or worse. The easier it gets, the better it is. This is not restaurant order but home cooking, we'd need to work on it. So the easier the better. Actually there is a way to make it very crispy, which is to fry it in oil like fried chicken, but it would splash everywhere and after you finished eating, need to spend time to clean the kitchen, I rather eat instant noodle.
@@L110508 I am just showing you how here in China most do it , Chinese cooking is usually very simple and fast with little prep required . But we must remember many countries have there own version of crispy pork belly hence the various ways to do it :)
昨天试做了，烧肉皮很脆碎，孩子们都说很好吃😋这也是我第一次学做烧肉，开心😁谢谢阿鸿师傅😊
阿鸿,我看过这麼多视频,也研究过很多的做法,阿鸿的方法是最完整的,一百个赞!
您好 感谢您的支持
Oh my goodness, this is exactly how I've been wanting to cook pork belly! Thank you so much for providing the ingredients and instructions in English. I was so happy to find that below. 👍 As I watched the video, I wondered if I would need a translation, and it made me so excited to see that you had already translated everything below 👏. I've seen many other videos on cooking pork belly, but none of them have been as helpful as yours with easy steps to follow and get that healthy part of the crispy skin, especially for someone like me who needs to use an oven instead of a barbecue. Thanks again! 🙏 🇨🇦 😁
I tried this method. It's really amazing! My family love it so much! Thnx my master chef Mr Hong!
you are welcome
happy cooking
細心和步驟，非常有耐心講述，做出一道非常美味可口菜蒲!點贊。😋😋👍👍
谢谢
You are generous in sharing your knowledge in the kitchen . I live in a Texas border city, USA where this dish is only favored by Asians . Priced very expensively , pork belly is hard to find . I shall follow your technique . Thanks so much.
This looks like a legit recipe. Any chance we can get English closed captions? I feel like im missing out on a lot of insights from when he is explaining each step
非常感謝，說的十分清楚，音樂好聽又不大聲，真好！
谢谢您
哗，卜卜脆的烧肉是多么的诱人食欲。
谢谢老师分享！
赞👍
不客气 烹饪愉快
Really love watching Mr Hong videos, straight to the point. Crispy pork looks delicious 🤤🤤🤤🤤
I also like the additional of NG part at the end of the video😂😂😂
hahaha
看了好几个有关脆皮五花肉的视频。发现这个最好。感谢分享。收藏了。
感谢您的支持
👍👍呢个视频咖老烧猪确实一刘
够丨村人吃咯🎉🎉🎉
一个字 “棒” 👍👍👍 有 Mr Hong 真好 ，大家就有口福啦😊
正合時就快要過年了我可以在家做燒肉，謝謝你鴻師父。
不客气的
I follow Mr. Hong recipe. It is a big success. The skin is very crispy.
Thank you for the recipe. It's very clear to me , so I can try it.
You're welcome, hope you like it
So much way to make this Crispy pork ... I like your 's
Thanks for the recipe and I have tried once then I love the taste. However I have a question about the first 80 min roast temperature, your script said 150 degrees but your written recipe stated 180 degree, may I have your clarification?
我喜欢看鸿师傅的视频的其中一个原因是因为师傅每一个留言师傅都会亲自回复，师傅真的是很用心，所以大家要多多支持鸿师傅
您好 其实有时间的话 我看到就会恢复 感谢您的支持
他都没有回复我😢
切猪皮時的聲音真脆，阿鸿吃燒肉的樣子惹人流口水👍👍👍👍👏👏👏👏👏💪💪💪💪💪💪
Looks delicious
I love crispy pork in Restaurant with rice and vegetables,👍👍👍🇬🇧🇬🇧
Sedapnya!!!! klok klok klok... Very crispy!!!
haha klok klok
你是我第一個覺得你做的好👍👍
谢谢谢谢
I did it, first time found you in TH-cam. Following your method. At last I successfully making the roast pork. Yippie Yeah Yeah 🎉🎉🎉
谢谢師父，今天大日子家人都称赞我的烧肉又碎又好吃。而且还是烧好了，隔天吃也碎碎的😋😋🙏🙏😘🥰🥰🥰
不客气 学到的话 多多分享食谱给您的朋友
我按您的配方做成功了，外皮非常酥脆，非常感谢🙏
不客气 加油
Mr Hong, 請問燒肉的皮冷却后是不是就變得不脆？
你好 这是因为 好没烧之前 皮吹不够干身哦
謝謝師父， 教得好仔細！
I hv tried 2 day..yummy..really crispy.. thanks ..good tips.
Happy Cooking
Looks very very good!! Well done, Mr. Hong. 😃
Thank you! 😃
Yes "very thumbs up", what a fantastic educational. definitely worth a tick and subscribe. here in Australia the shops sell the ingredients, but they don't sell how to produce brilliance with those ingredients :) thank you for posting :)
You're welcome
looks great & love your cooking gadgets
Tq for sharing 👍👏
You're welcome, hope you like it
师父！看了很辛苦没得吃😝说真的很美味，感谢分享 🙏
不客气 烹饪愉快
Wow..amazing pork👍🏻👍🏻hai👋🏻👋🏻
I tried it and it is success ! Thank you Mr Hong.
you are welcome ，happy cooking
很帅啊!
我一定得做烤五花肉宵夜。
好好吃的话幸福啊!
厨师! 谢谢!
不客气 烹饪愉快
VERY well done video, much appreciated, thank you (From México)
You're welcome
谢谢分享💜 第一次尝试就成功！家人都赞不绝口，说比外面买的好吃。
不客气的 烹饪愉快 多多分享视频 感谢
Hi! Great video! Do you use normal or convection oven to bake the pork?
Mr. Hong thank you for sharing your "Crispy Pork Belly" 😋 !👍.
you are welcome
精典，上醋和苏打粉前，刮一下猪皮，就完美了
What are the oven settings put on ? Fan ? Grill ? Love your channel 👍🏽
Enjoy your show. You are the best!
鸿师傅，请问您的烤炉是什么牌子的？什么型号？一定是很好用的，很酷哦！
Thank you Mr Hong🥰
看來很間單不用插針豬皮、我應該試試。謝謝師父👍
不客气
Looking great 👍 cooking grill love ❤️ it? From Thailand 🇹🇭
这是我尝试的第二个方法，感觉更加酥脆美味，作法简单。谢谢阿鸿哥！
不客气 叫阿鸿就好了 烹饪愉快
需要铺一层厚盐吗？（看到有些人会这样做）
Wow best video sharing friend greetings know me from sarawak malaysia 👍👍🙏
我之前做過燒肉, 不是太脆口, 希望依你的方法做有驚喜 😀😄
Aawww tat is my no 1 favourite meal!👍👍👏👏
看了流口水🤤，谢谢🙏老师的分享。
不客气🙏
看起來又好看有好吃的樣，請問烤箱不需預熱嗎?製作完烤箱要大清洗吧?
哈哈 一定要洗啊
Must try and share to my friend it looks very delicious 😊
Happy Cooking👍
👍👍 好清楚 謝謝你 好味 ☕☕
不客气
@MrHongKitchen 請問為什麼你沒有包Aluminium Foil 肉也不會變黑呢？我是用air fryer, 請分享
我是搜索了卤猪脚之后看见简易的教程在看见这个烤烧肉然后果断订阅，谢谢师傅的分享
問一下，存放冰箱的部分有沒有能縮短一點的辦法？
这个嘛 其实主要目的就是要猪皮够干 不要有太多的水份
Hi, if the pork belly I use is only 0.6kg, may I know how long I should bake it please? Thank you.
Congrats Chef Hong!
thank you
It looks so good…mmmm…thanks so much for sharing…
看上去好像味道很淡，但感觉应该还是好吃的，所有我会试试的。谢谢分享！
不客气 烹饪愉快
如果照着视频的调味，味道比较淡，适合蘸酱吃。调味料方面通常我会放比平时腌肉的更多一点，因为烧肉在冰箱腌制的时候不是封闭的，不用怕腌过头的问题
Thank you. Looks so good. Will give a try.
Wow, I would be very happy if I could actually try this food. I want to try it someday. Thank you for always happy food.
You're welcome
Happy Cooking
阿鸿您好。嘩。很好吃。烧到美。👉💯💯💯💯💯👍👍💯🌟🌟🌟🌟🌟
w😍w...look easy and simple chef..👍👍🙏
Wow so crispy...will try it this weekend....
看了好好料谢谢🙏🙏
Thanks for sharing !
大厨師：你的技巧很好：明天就來学一下：謝謝你🎈🍹🉐
不客气
You are d best 👍👍👍💕
問題是不是每個家庭都有您這種高級的有上下火的烤箱，我就沒有，所以我是必須在下層另放一盤水，這樣肉在上層烤就不會硬梆梆又乾燥，因為便宜的烤箱只有下火。
很漂亮的脆皮猪，看起来很好吃，肉质要是再水嫩多汁就好了。
Wow looks good n tasty too, i will try to make it
Happy cooking
Miam-miam Miam-miam 👌😋😋😋😋😋😋🤪🇨🇵
你的食谱是我尝试了那么多 最成功的一个 加油加油
谢谢支持 我会陆续出好菜哦
excellent method of preparing crispy pork belly, I liked it very much, thank you very much.
你好👋如果只是涂上一种醋不用苏打粉的话会有这么脆的效果吗？
Thank you for the English subtitles love it your recipe
You are welcome 😊
Looks great! Will try your method next round I make siew yoke.
Have fun!
Hello Lo sai, NiHoMa, at the end of this vide you are serving the porc belly with green vegetable. What is it?
Thank you for guiding . I like much sio bak / crunchy pork belly. Pork fat contains vitamin D , choline, omega 3
谢谢分享👍👍🌹我想试试👌
有条件的话可以放 1茶匙的甘草粉和1茶匙的沙姜粉 会更好吃哦
這樣不會好吃，別亂教
Hello Mr. Hong! Thank you for this recipe, it looks really good. Is it possible to use the same method in an Air Fryer? Maybe the temperature/times will be different I think... 👍
鴻師傅，請問鬆肉針怎樣能把它清洗乾淨？它很油呢！
我是泡热水隔夜 然后在用小的刷子刷掉就干净了
Tks for sharing. I used to roast using air fryer
First time watching video Look delicious
Mấy I ask when you to cook the meat turn on the top and the bottom ? And do you turn the fan on ?
I hope you reply ...Thanks a lot
做了，很好吃，很脆
👍
Perfect so much love ❤❤❤❤❤❤❤❤❤❤
My friend, It's a great food. I really want to try it.
Thank you for showing me a good video. I look forward to more food videos. Thank you.
Good recipe ! Thanks !
還要放沙姜粉，雞粉會更加好味D！在反過來烤一下會更加好！
Perfect so much love ❤❤❤❤❤
师傅你好，我第一次看你，好棒
谢谢分享。请问可以用气炸锅吗？感恩