Ive benn Carnivore for 9 months now. I always struggled liking Beef, but LOVE anything pork. Ive pretty much given away Beef now, other than Beef Ribs slow cooked. This (any Crispy Pork Belly) however is my go to, 2 to 3 times a week, cook losts as cold its almost even better the next day etc !! Ive tried so many different ways to cook this. This one is awesome, but you have to get the Chinese Cooking Wine, its the real game changer in the prep.
@@adriennepereira thx! Nope I didn’t have a container of water in the oven. The meat remained moist from being enclosed in the foil boat (to keep it from over cooking) and choosing a good cut of pork belly with alternating layers of fat will keep the meat insulated.
It better of to deep fly them because the skins becoome crispyer and easyer to eat when you cut it up when you cook in the oven the skins become tougher to eat even when it crispy
@@sarunyareese6697 I don’t like to deep fry because it uses too much oil and is more unhealthy. The oven is a great method using the techniques I’ve shown in the video. The skin turns out very light and crispy (not hard at all) and it renders its’ own fat in the oven. You should give it try!
Looks so yummy, pork is my favourite meat, thankyou for sharing😊
@@denisenoble4010 thank you! 🙏 ☺️ and you’re very welcome!
Looks absolutely delicious 😋 Thank you for the video. Will definitely try it.
Ive benn Carnivore for 9 months now. I always struggled liking Beef, but LOVE anything pork. Ive pretty much given away Beef now, other than Beef Ribs slow cooked. This (any Crispy Pork Belly) however is my go to, 2 to 3 times a week, cook losts as cold its almost even better the next day etc !! Ive tried so many different ways to cook this. This one is awesome, but you have to get the Chinese Cooking Wine, its the real game changer in the prep.
Pork is definitely delicious! You chose well 😄 and yes! Can’t skip the cooking wine in this recipe 👌
Beautiful, it looks so delicious! I can't wait to try this recipe. 🎉
Thank you so much! 🙏😊 hope you enjoy it!!
Looks amazing, def going to try this!
Thanks so much! 🥰 lmk how it turns out
That Recipe is So Good I'm going to cook that Thank you
Thank you! Hope you enjoy it 😋
wow, super crispy!! 😍 looks delicious
Thanks! 😊 they sure passed the crispy sound check
Looks good! Did I spot a small container of water in the oven, to keep the meat moist? Thank you.
@@adriennepereira thx! Nope I didn’t have a container of water in the oven. The meat remained moist from being enclosed in the foil boat (to keep it from over cooking) and choosing a good cut of pork belly with alternating layers of fat will keep the meat insulated.
Did you use a regular oven or a convection oven?
Regular oven
could you needle the skin prior to the par boiling process?
Parboiling helps soften the skin making it easier to poke holes so better to parboil beforehand
Goodness YES I'm trying this Thank you ❤
You’re welcome! Hope you enjoy this recipe ☺️
It better of to deep fly them because the skins becoome crispyer and easyer to eat when you cut it up when you cook in the oven the skins become tougher to eat even when it crispy
@@sarunyareese6697 I don’t like to deep fry because it uses too much oil and is more unhealthy. The oven is a great method using the techniques I’ve shown in the video. The skin turns out very light and crispy (not hard at all) and it renders its’ own fat in the oven. You should give it try!
❤❤❤❤❤
🥰💕
Delicious 😋
Thank you! 🙂
Where to buy is more important !!!!!
Homemade is always better but if you’re in a pinch, you can always find siu yuk at a Cantonese bbq shop.
use air fryer, much easier
Thanks for the suggestion