CRISPY PORK BELLY RECIPE - No Boil, No Fry, No Salt Crust หมูกรอบ ไม่ต้ม ไม่ทอด
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- เผยแพร่เมื่อ 22 พ.ค. 2024
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After trying MANY different methods for crispy pork belly (Siew Yoke), I finally understand what makes it work, and have distilled the process down for you in this video. Guaranteed to have crispy, puffy, bubbly skin with perfectly cooked, perfectly seasoned juicy meat. Just follow the recipe!
FULL WRITTEN RECIPE: hot-thai-kitchen.com/crispy-p...
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RECIPES TO USE PORK BELLY TRIMS:
Five Spice Eggs and Pork Belly Soup • Five Spice Pork Belly ...
Pork Adobo with Pineapple • Filipino Pork Adobo w/...
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I don't understand why people would thumbs down this video. Your cooking videos are so helpful and informative and Entertaining. You are such a great teacher and you do such a great job!
Thanks Iris - and I know, right? ... mostly children I think, but then some people just like doing damage for fun. (Is rather sad isn't it?) Thanks for the support though!! Cheers, Adam
Thank you 😊
I was also thinking the same. Why would someone do that? This video is great and that pork belly looks way better than some I have had at restaurants.
People being petty and jealous because Internet, is my guess and I frown on that as well. Miss Pai is not only adorable, she's LEGIT. Works for me.
True! She is. She gave up her time and knowledge for making videos for us and teach us thai cusine. Our thai friends complimented me every time how authentic i make food and I am europian!!!!! I am very proud bc I love thai culture and food. 🌹♥️
I love how Pai’s videos goes beyond cooking! It’s like a cooking show and also somehow a science show as well! She goes into how and what the ingredients does. So so cool!
Thank you 😊
Kind of like alton brown's show good eats.
Totally agree
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Thanks for explaining the concept of how it works. I made sure to dry the skin as much as I could. Unfortunately, I didn't have 24 hours. So instead I sprinkled it with salt to draw out the moisture, waited half an hour, and used a napkin to dab away all the moisture that came up. I repeated this 3-4 times. When I finally roasted it, I got the crispiest and FLUFFIEST pork belly I ever made. Holy crap, it was so airy! Thanks again!
I made this for the first time recently because I was missing the crispy roast pork I used to get in Macau. It came out amazing! I really didn't even have to season it much either. This recipe is a keeper!
Hi Pailin! I've been obsessed with finding the "perfect" way to cook crispy, juicy pork belly, and have watched at least a dozen TH-cam videos on it. I must say, I just love and appreciate the way you explain and educate while you go through the steps. I subscribed to your channel - big fan here!
Thank you for making it simple but still with a lot of detailed explanation about why you do or don’t do certain things. Perfect for a newbie guy who’s learning how to cook. Please keep up the good work.
Is it me, or is that tiny little cleaver so cute and adorable? Love your tutoring skills and explanation. Definitely want to try this.
Everything turned out just as you said it would. This pork belly tasted like pork chops used to taste when we were children. Perfection!!!!! Loved the dipping sauce as well. Thank you for this recipe, my first time eating pork belly.
Wow, every new video I just get more and more impressed with how much homework you've done to give us the audience the best way to achieve the final scrumptious results. You continue to educate and inspire, Pai. I'm so thankful this channel exists.
Love the no salt crust step. Makes it so much simpler!!
I like the idea that it has lesser steps and doesn't wastes salt. Will be roasting this once the skin dries out overnight. Am hoping it works.
This recipe is AMAZING. So good and so simple. I ruined my brand new baking sheet in the process but NO REGRETS. It was crispy after a few minutes in the toaster the next day.
This came together so beautifully and easily. I'm so happy with how it came out. The dipping sauce was wonderful as well, really counterbalances the richness nicely.
Thank you! This makes it simpler and less daunting! You are do good at this!
I just stumbled across her and I love the way she presents. She speaks perfect English and I could also hear an underlying Thai passion. Truly amazing to watch and the food looks so good.
I strongly believe, you used to work in the kitchen and very passionate about it. You know what you do and what you talk about! I can learn so much from this video. Thanks!
Wow Pai, I always enjoy and appreciate the detail you put into your videos. I love how you explain everything so thoroughly. Unlike many other youtubers and even TV chefs you always explain the best ways to do things and most importantly why. You also explain why not to do certain things which saves some of us and our dishes 😅. Thank you very much Pai 😊
Completely agree...
Wow! This is sooo much simpler than the way I learned to make this. No blanching the pork! Much faster 🙌🏻 This looks so good, we’ll done on that skin😉 I can’t wait to try the dipping sauce.
Found this channel by accident, as I was trying to find food that approximated my own frittata recipe that includes tumeric - Yes, tumeric. I LOVE THESE videos. Pai is not talking "down" to the audience, and it's very educational. Consider me subbed! Keep the videos coming!
Pailin, your recipes are always amazing!!! Just love all of them!!! Please keep them coming.
I have tried making Crispy Pork Belly many many times from different recipes that I found on TH-cam. Your recipe is absolutely the best I ever. I can’t thank you enough.👍😋
Thank you for sharing this staple recipe! This is the only crispy roast pork recipe I’ve tried where the skin came out perfectly crisp and airy. There were no dull spots or overly burnt ones either. Also, mine cooked moist without any pink. However, I prefer the marinade from NPFamily Recipes with the spicy Korean bibimbap sauce from The Yummy Life. I’ll definitely use this Thai dipping sauce in cold noodle dishes though.
We bought one of those little cleavers from Thailand a few months ago and loved it so much we bought one for each of the kids. Amazing how useful it has become.
wow! your version produced the best balance of the many recipes i've seen!! and awesome tip on broiling at the bottom rack, and NOT the top rack!
2:01 gotta appreciate how evenly the porc grew its belly.
Pailin, great job and excellent show 👍👏❤️! First of all, I like this simplified recipe which requires fewer steps than most others for pork belly, and it does not involve deep-frying. Secondly, I appreciate your explanation of the reason behind every step of the process, including the ideal cut of meat to buy. The resulting crunchiness of the skin is unbelievable. I wish that I could have a (large) piece of it to satisfy my gourmandise, but then I would have to drive 200+ kilometers north to do so 😊.
Amazing channel. This is one of my favorite dishes -- much appreciated for the recipe.
I have tried several recipes for crispy pork belly. This one was the easiest and the absolute best! More importantly, the explanations helped. I knew exactly what to look for when I purchased the pork belly, and how to prepare the skin. It was perfect! Many thanks!!!
I admit that I was a bit skeptical about how easy this recipe was, but I tried it a couple of nights ago and I have to say that I was really impressed with how good the skin was….crispy but not tough. Gave some to my father and sister and they said it was excellent. Gotta say that this Siu Yuk could rival any hanging from a BBQ shop in Chinatown. The Chinese shops do put a rub onto the meat so I mixed up 2 cubes of fermented bean curd, 1 tsp 5 spice powder, 1 tsp dark soy sauce and ½ tsp white pepper powder and rubbed it into the meat when it sat overnight. When I put the coarse salt on, I found it flew all over the place so I did sprinkle regular table salt on the skin. Also, when it came to broiling the pork belly, I had to have the range fan going full out with all the windows open as a LOT of smoke was generated. Although I placed the pork belly in a fairly deep dish, oil flew all over the oven. I found this out when we used the oven today and smoke started billowing out of it. Will have to think of something else for next time. Still, this was an excellent recipe and will definitely be making again. Well done!!
Nicely done, Miss Pai, and even though pork is a no no on my diet, if and when I break my diet this is one thing I'll consider doing it with!
Hi Pailin, I have tried many receipes and mostly failed but yours was da bomb! Skin came out crispy and meat was perfect! Thank you
Tried this recipe, and IT WORKS. That's all I think needs to be said. Do yourself a favor and give it a shot.
watching you eat makes me hungry.....this is one of my favorite dishes.....
Here in Hong Kong people dip it in mustard, of which I'm not a big fan. Your sauce looks amazing, so I'm definitely going to give your recipe a try.
Update: Made it just now and it turned out fabulous. My family couldn't believe how simple it was. A few comments:
1. My chopper wasn't sharp enough even though I tried to sharpen it, so I gave up scoring the skin and went for scissors when serving.
2. If your oven doesn't have the grilling (=broiling in Canada/the US) function, it should at least go up to 250C (=480F) or the skin won't puff.
3. If your oven doesn't go that high, a blow torch kind of works, too. Go low and slow and try not to burn the skin.
I think this is your best video yet. I really appreciate the research and explanation. I haven't watched one of your videos in a long time, but it's great to see how much you've improved.
"You cannot deny that sound"
Pailin, sheer perfection !
I'm using this recipe from now on. I think I had always 'over cooked' it before watching this video.
So easy !
5 Stars Girl !
Thank you so much for this recipe. I tried it today and it was perfect! I wasn’t able to refrigerate the slab for 24 hours even but just a little less than 8 hrs and yet it came out crispy and crunchy. Lives it 💕❤️
Ò😅
@@RasheedaAli-cq5ekpiss off muzzi
Hubby and I love your channel! I made this and should have taken a picture. OMG so easy and so good!
I have to get rid of most "hot" spicy things so I changed the dipping sauce a bit. No pepper flakes, bit I added about a teaspoon of light soy.
I'm so full!
We ended up with some left, so I took the skin off those and made a pork belly fried rice.
Thank you for all you do!
Hi Pailin! This roast pork recipe is great! Easy to do, no boil, no mess, got skin to puff up 3 times out of 3! Works well! Thanks for sharing!
Pai, thank-you for sharing your simple Recipe. Each time never fails and so crunchy!!! Shared your Recipe among Family and Friends many times.
This is exactly what I didn't realize I needed! Definitely time to up my pork belly game!
well thank you so much, your content so far is the most scientific explaination on how to make pork belly on youtube ive ever watched lol. very very great!
Pailin is really knowledgeable in what she does. Thanks for sharing your tons of expertise. 👍
Sooooo nice to see pork that is not horribly overcooked and over seasoned. Delish.
I've found that brining the belly meat (keeping the skin dry) a few hours before cooking is a great way to keep it moist for those that want to cook it longer.
That tiny cleaver is the cutest little thing of all the “little things” you have in your kitchen. Where on earth did you get it?! This is definitely by far, the most straightforward crispy pork belly recipe I’ve seen. Thanks so much for your super clear explanations!! 🤗
Looks like Kiwi brand who make a very good range of knives.
Isn't that really a type of cheese knife? Still ... .
I'll give your recipe a try, last time I tried making this, it was super salty and was overpowered with five spice. It was one of my favorites when I lived in Chiang Rai!
That looks so good 🤤🤤🤤 Gonna have to try this method. Thanks!
Your recipes are always a hit!! I can’t wait to try this
That little cleaver is so cute...perfect for when I have a mini psychotic episode.
lol! :)
One of my favorite, thank you.
Holy crap. After so a few fails on this dish, I never approached it again from guilt of wasted money/time from other recipes. But after seeing you cook and explain why you do things, I'm willing to give it another go.
I love pork belly part because for me its the most tender and moist part of the pork.The crispy bits on the pork belly looks amazing!
When she cut the pork my mouth was salivating like crazy
It look so delicious. Thank you!
17:06
That crunch! So nice and delicious. I can't wait to make it too!
There are many ways to do this! I love crispy pork belly! Baked, fried, & air fried! They all work!👍👍👍
One of the best recipe so far! I’ve tried so many methods and recipes but this one the best!! I just made this today.. thank you so much 🙏🏻🙏🏻
Omg...that looks so much simpler than others I've seen. And that crunch... I salivated.
I always use this recipe when I cook pork belly. It has never failed me. Thank you so much!
I have looked at many Belly pork recipes but this by far is the best. Well done and thanks for sharing.
Thank you so much for this recipe, it was so successful!! The best one I have tried for sure!!
"I'm gonna use my tiny little mini cleaver...... Ok, forget it." Hahaha... lol. So glad it redeemed itself on the lime.
It did! :) (going to sharpen it now)
@@adamthehtkminion6750 Lol. That would be a fun video to watch.
@@meeyang111 LOL! It would wouldn't it? hmmm will see if we can film that ... good idea :)
Moo Daeng from a cart in the alley was one of my favorite dishes when I lived in BKK. Thai Chinese MAGIC. The lady that sold it near my apartment used pork belly just like this.
Just tried your method and it turned out fantastic!! This will now be our way to cook pork belly. My wife and I love your videos, Thanks so much ❤
I am an amateur cook but managed to successfully pull this off, thank you. This recipe is too easy to make.
Hi...
Pailin....
How are you and all family ?
Long time no see ?
So good of today's gourmet !
You are really the "The Thai Kitchen Goddess" !
🥰😍🤩😘💟💯💢💥💫
I've made pork belly many times and with many recipes, but this is by far the best recipe. The meat is nicely done and the skin is crispy.
I already have a favourite way to cook my crispy pork belly, but I had to watch your video, you take the time to explain everything. Superb!
I have tried so many methods and I’ve sworn so many times that I would not make this ever again. But now I guess I gotta try one more time 🤨
If you have an air fryer you can make it even easier. Just boil the pork until a chopstick or for cam be inserted easily but the meat is still firm. Take it out, dry it off with some paper towels, take a fork and stab the skin a bunch of times. Either throw it in the oven or in an air fryer (my preferred method) until crisp.
@@nikosfilipino how does the boiling affect the flavor tho? and I noticed, there's no need to salt it at all if it it's boiled first?
Great video, thanks! A good tool for scoring the skin is a common Stanley Knife. You can adjust it so that there is exactly the amount of blade sticking out which ensures you don't cut too deep.
I'm going to have to buy one of "death by a thousand pin pricks" thingos!
Pailin, you're not only a great presenter but you have such great common sense and also know yo use a good choice of words!! Brava@!
We visit the Philippines a lot and they call this Lechon. It's the best thing ever. I grew up in Texas and we call this "cracklins". In both places it tastes delicious. I had never seen the poking of holes in the skin before. In Texas, we do score the skin a little deeper than you did and then we place rosemary and thyme in the opening for flavor. Thanks for the tips.
15:45 That's a really angry "Mmmmm!" LOL
The crispiness is insane! 😱😍🔔
Amazed by the level of research and how well the details and reasoning are articulated in an easy way. Amazing 👏👏👏
not only are the instructions and content very clear and enlightening, you are naturally entertaining to watch :D
I love your take on Chinese dishes. Your Chinese pronunciation is pretty good 😊. With this you hit on another dim sum favorite!
I'm glad to see you talk about the method a bit because I've thought a lot about it. I was taught the blanching method. Works well enough but found it didn't taste as good as roasting. I've been doing the salt crust with foil up the sides which is great but it does feel wasteful with the salt and egg whites. I thought it did 2 things: keeping it dry while roasting and keeping it insulated from direct heat before the broiling. That's more a guess on my part though. I'll definitely try it your way next time.
I do like to score the meat side but mainly so I can get more seasoning surface area.
One problem I have though is the poker device. Maybe it's because some belly skins are tougher than others, or maybe because the nails on some pokers are not as good as others. I just found it wasn't working uniformly well from one time to the next. What has worked fantastically for me is a retractable utility knife/box cutter. It's super sharp so poking is easy. Just extend the blade out a tiny bit and it won't cut too deep no matter how hard the stab.
Keep up the great work. Best wishes!
Wow! Thank you so much for sharing this and explaining things like the science behind cooking lol coz it’s very helpful for a novice like me... I bumped into your channel and subscribed immediately as I’ve always been wanting to know how to cook Thai food. The funny thing is, I used to live in Thailand for close to a decade teaching English to Thai kids and love Thai food but didn’t learn to cook any of it at all as cooking isn’t really my thing. (I’m a Filipino by the way) But now that I’m living here in Australia, I’m missing eating authentic Thai cuisine and wished that I learned how to cook it so I could just have it anytime I want lol. Please keep making videos and kudos to your channel! Susu na kha! Sawasdee kha!🙏🏼
I really enjoyed your video. As a professional Chef, I would recommend this to anyone that had any questions about getting a crispy pork belly. This is informative and you have such a naturally beautiful style in presenting. Cheers.🍺🍻
One guy didn't poke holes in it instead he used chinese white vinegar and painted the skin with the vinegar he said it will eat through the top layer of skin allowing the fats to bubble up and fry the top and according to what his finished product looked like it seems to have worked. He did it the simplest of methods too put salt on the bottom after he sliced it into 1 inch x 1 inch chunks but not all the way through the skin until after it was cooked, then he wrapped the bottom half all the way around with alluminum foil to keep the juices in and put it in the oven. After it was cooked in the oven it was done. Oh yeah and he didn't leave it in the fridge for any time, but he did dry the skin with a paper towel before applying the white vinegar.
I like her voice and her instructions
It's as if you've read my mind again! I've really tried many other complicated recipes for "mu+grob" before and have always failed where the "grob" is concerned. Can't wait to try yours out! The sauce sounds great too. Kob Khun Krub!
Do report back :)
@@PailinsKitchen Will do, I´d love to. You´ll hear from me! 😀
Just found your channel. Love your style, so informative thank you
OMG....you make it so beutifull, I will definetly choose the way you cook Pailin.....thank you for sharing🙏
Omg thank you, this is one of my dad's favorite things...will definitely have to try this!!
Thank you so much for this particular recipe. I have tried this recipe for years and never got succeeded. This is the first time that I could make this dish exactly what I wanted!!!
th-cam.com/video/sMG1nlQi5bg/w-d-xo.html ,,
So precise but clear and straight to the point. This is perfect :) thank you for your knowledge and tips 🙏
Looks beautiful. I loved all the explanations you shared. Not too much chattering about nothing - just the recipe.👍🏼
The sound of that crunch when you bite into it...😋
This is my first time watching your video. I love how you really teach us about cooking. I can tell you’re passionate about cooking. Thank you for sharing. I can’t wait to make this!
Well done, obviously some testing and research went into the recipe, and the crunch sound is very convincing. Will try !
I need that tenderizer, thanks for sharing the recipe Pailin!
you described a lot of mistake that my roommate did when she made one of these (extremely salty skins). your looks perfect. very nice.
You discussed it so clearly. Thank you.
This is just amazing.
Very well made cooking show. I like how she hover the pork belly over a stainless steel rack in the fridge so the water drip 100% out of the pork belly where the meat wont soak it back in. This rack step is missing in most pork belly TH-cam videos that I have seen. Well done. Thanks for sharing. Your partner, children and family are so lucky to eat great delicious food from you everyday. :)
I was like at the beginning this is gonna be hard, 10 mins later gotta go to the butcher 20 mons later I have to cook this dish Pailin made lol
20 mins*
Hahaha, that's what I like to hear!
then you forgot to dry it in the fridge.
Yey! Another video!
Pai is such a teacher. I love watching your videos because I learn a lot - beyond the recipe, I learn the fundamentals of cooking. :))
That's the goal :) Thank you.
Such a fantastic, thorough explanation and presentation! I never knew why mine never bubbled and have always cut too deep. Love your channel, Pailin!
Greetings from the SF Bay Area Pailin is an excellent presenter.
Thorough enjoyed this including the Squarespace ad Bravo!! Going to make the recipe