Crispy Pork Belly! Full proof crispy pork skin & juicy meat! start to finish in the oven. It's EPIC!
ฝัง
- เผยแพร่เมื่อ 17 ส.ค. 2023
- This is one of my favourite methods for crispy pork belly, start to finish in the oven. If you struggle to get Crispy Pork Belly success, this is the method that will never let you down!
The Pork Crackling is Crispy, aerated & delicious! whilst the meat is juicy!
Full Recipe Inc the Caramelised Chilli Sauce is below👇
______________________________________
Products & Tools I Used in this Video
--------------------------------------------------------------
1. The white tool to prick holes is called a Jaccard. It's in the category of a meat tenderiser & works really well on pork skin. This is the Jaccard I use from my amazon shop amzn.to/3BrBhgy
2. All my meats come from Lugarno Gourmet Meats in Sydney.
www.lugarnogourmetmeats.com.au/
3. Chef Supply Co are my knives of choice. 20% OFF Discount Code SBYT20 chefsupplyco.com.au/
________________________________________
Crispy Pork Belly Recipe
Crispy Pork Belly - Ingredients
2kg Pork Belly, Skin ON, Boneless
1 Tbps Chinese 5 Spice
1/2 Tbsp Garlic Powder
1 tsp Dried Thyme
1 tsp Salt
1/2 Tsp Mesh Black Pepper
* Woestershire Sauce - Add just enough to create a wet surface on the meatside of your pork belly.
1/2 Tbsp Distilled White Vinegar
Crispy Pork Belly - Method
1. Pat dry the skin of the Pork Belly with Paper Towels (this will be the case if you buy your pork belly in a vacuum sealed bag.
2. Use a Jaccard or the tip of a sharp pointy knife to prick 1M tiny holes into the skin of the pork belly.
3. Place your Pork Belly skin side up on a wire rack and leave uncovered in the fridge to dry out the skin.
*IF YOUR PORK COMES VAC SEALED, I RECOMMEND 2 DAYS DRYING TIME IN THE FRIDGE!
* IF YOUR BUTCHER IS AS GOOD AS MINE, OVERNIGHT DRYING TIME SHOULD BE SUFFICIENT WITH THIS COOKING METHOD.
4. Cook Day! Preheat the oven at 180c. With the oven grill set in the middle
5. Season the meatside of the Pork Belly. Wipe of any seasoning that may have gotten onto the skin of the Pork Belly.
6. Build your foil boat with your pork belly in the centre.
7. Top the skin of the Pork Belly with Rock Salt. I live in Australia 🇦🇺 The brand I use here is Saxa.
8. Bake in the oven at 180c for 60min
9. Wipe off all the salt from the Pork Belly, the skin and the sides of the meat.
10. Brush the skin with vinegar.
11. Place your Pork Belly on a wire rack in a deep roasting dish. Set your oven now to grill setting, 250c with the oven rack positioned furthest away from the heating element. Roast for 20 to 30min until pork is golden, bubbly & cracked up!
12. Cover loosely with foil & let it rest for 10min.
Spicy Caramelised Chilli Sauce Recipe🌶
One of my favourite sauces to pair with Asian style Pork Belly.
If you find spicy too hot to handle, you can dial back the heat by removing the seeds of the Chilli & by losing the Hot Sauce 🔥
Recipe - Caramelised Chilli Sauce👇
Ingredients
2 Eshallots, finely diced
2 Red Cayenne Chilli's, finely diced
1 Tbsp @mamamelisse Hot Sauce
2 Garlic Cloves, Minced
1 Ginger, Fresh, Diced
1/4 Cup Soft Brown Sugar
1/4 Cup White Wine
1/4 Cup Hoisin Sauce
2 Tbsp Soy Sauce
400ml Chicken Stock
1 Tbsp Olive Oil
Method
1. In a med saucepan, over med-high heat add oil & cook your Onion, Chilli, Garlic & Ginger for a few minutes until softened.
2. Add in the brown sugar & stir to combine. Let the sugar caramelise & give the pan a swirl every now & then until it darkens in colour. approx 2min
3. If you are using Hot Sauce now would be the better time to add it in. Stir to combine.
4. Turn the heat up to high & add in your wine. Cook it off for 2 mins & add in the housing, soy & stock.
5. Bring to boil & reduce to a low simmer for 15 to 20 minutes, until the sauce has thickened.
6. Serve this sauce Hot / Warm.
Tips
- A squeeze of citrus would elevate the flavour profiles to round out the; Sweet, Spicy, Salty & Sour
- If you use fresh Ginger, you need to make sure the Ginger has softened before adding in the wine.
- If you are not using Hot Sauce a medium heat level I find is 1 seeded chilli + 1 seedless chilli
- If it's too spicy, add more sugar or 1 Tbsp of honey
- If at the end you want more spice, use your favourite hot sauce or Chilli powder.
Let me know if you try it👍
![24 ชั่วโมง ซื้อของสีเดียว!! [Ver.2024]](http://i.ytimg.com/vi/TNPgzIMr_w8/mqdefault.jpg)
This is one of the most happiest cooks online. So much energy and passion, very informative too.
de 100 videos que he visto de como hacer pork belly crujiente eres el primero que a detalle explica todo el proceso y el porqué, gracias
Muchas Gracias amigo ! Estoy muy agradecido de poder compartir mis queridas recetas familiares . Tan contento de que hayas disfrutado 🙏
It looks so delicious
Thanks for sharing
Very knowledgeable and worth the time to actually sit and watch this video. Cheers from Australia mate
Much appreciated mate! Glad you liked it👍
Love the slower step by step videos on how you get such a great result with your pork crackling
Thanks so much my friend. I do like the longer format. Looking forward to doing alot more of these vids🙏
@@thesmokerbaker😊
😊😊😊😊😊😊😊😅😅😊😅😅
I just made this recipe today and the result was pure perfection. Thank you for sharing this video with us. 😊
I'm so happy you tried it!!🙏🙏
@@thesmokerbaker , I wish I can add a pic here.
Impeccable knife work brother!
Thanks bro👊
Love the energy, thanks for the recipe!🎉
Thanks! much appreciated. Let me know if you try it👍
Thank you so much for this recipe! First time try and it came out perfectly! I've tried many recipes but they all let me down.... I said I'd give it one more try and.... The perfect crispy pork belly! Sending you lots of love from our family here in Romania! ❤️ God bless you! 🙏🏻🤗🤗
I can't explain to you how happy I am to read your comment! Thank you so much for trusting me and trying it. It really is a great method. This is the method I recommend to everyone who has struggled in get that Crispy skin. Now you have mastered it, you will find a more advanced video of mine called crispy Pork belly burnt ends. Highly recommended 👌 Would love to visit Romania 🇷🇴 🙏
Found this real helpful. I’m not much of a cook but I managed to get the crackle pretty much spot on by following these tips! Finding out if it’s beginners luck by trying again tonight 😂
It's 228a.m. and I want to make this NOW! what a fantastic recipe!!!🎉🎉🎉🎉🎉 Thank you! Subscribed❤
This is the first time I have seen your channel and Iove your teaching style!! So entertaining 😂and I have learned so much about cooking pork belly. Thank you so much!!
I’m just learning about pork belly as I’m beginning a carnivore diet. Cheaper & more substantial than bacon. Thank you for your specific & detailed step by step instructions. I’m planning on trying this!🐷🐖🐷
Looks easy enough to try. Love the five spice flavoring. Now to make it myself
Thank you for a well-explained video for guys like me who have never attempted to cook pork belly. Thank you for sharing. Best Regards to you and your wife.
Great Reviews 👍
Looks incredible
Youre an amazing cook dude, glad i discovered your channel
Yummo!!! I'll be definitely trying this recipe. Thank you
Let me know how you go👍
I definitely will 👍🏼@@thesmokerbaker
After numerous previous failures I followed this recipe and it worked - edible crackling at last! Many thanks for sharing the process.
Glad it helped!
ABSOLUTELY the MOST fun, entertaining "teaching" video I've ever, EVER watched! I've been trying to teach my husband that "Cooking isn't rocket science and you can adjust the seasonings as you wish. The only IMPORTANT phases in cooking are the prep, the temp. and the time". THANK YOU - coming from a man, he might be willing to learn more from you, in your most entertaining and engaging style, he might actually listen to you. Where can I find more of you? (Hope your wife knows how lucky she is).
Wow, thank you! Well said my friend. I hope I can help your husband make you something special 😊
Yup, he made it (with a few reminders from me because of your video). WOWIE, ZOWIE - - was SPECTACULAR - - like a party in my mouth!
Loved this, step by step well explained and interesting. I'm gonna try your method. Thanks.
Really glad you enjoyed the vid. Let me know how you go with it👍
Found it! Looks very doable and delicious. Thanks!
Enjoy my friend! let me know if you try it👍
Amazing! Just had it and it was fantastic! Thanks heaps! 😊
Yessssss!! Awesome to hear👍
What a great recipe and video... I've been using the Jaccard in my career for decades… Happy to see somebody else utilizing the tools of the trade correctly... 👍👍👍👨🍳👨🍳👨🍳
Amazing video 👏👏👏
We made this today for Sunday Lunch! It was AWESOME 🎉🎉🎉🎉🎉. Thank u for fabulous instructions!
Yessssss!🙌🙌 You are so welcome!
Amazingly Delicious👍
Thank you! really glad you liked it 👍
Good clear instructions Chef!
Thanks my friend🙏
Love it.Just came home with pork belly.Going to try your recipe.
Awesome!! Let me know how you with it👍
HOLY MOLY!!! I needed a bib to watch you vid man! I'm making this pork belly recipe next Sunday for the Miami Dolphin game! I can't wait!!!!!! Great job man!
You are THE MAN!!!! I struggled mightily to get crispy skin before i saw ur recipes.... not anymore..... Came out awesome!
Yessssss!!! Well done my friend. It's a method that won't let you down👊
Making this for the family bro! What a great video brother thankyou! ❤🙏
That's great to hear! let me know how you go🙏
@thesmokerbaker I will bro thankyou 👊👍
One of the best video i have ever seen!Perfect result
That means alot to me! Thank You my friend 👊 🙏
Brilliant 👏 cheers brother
Absolutely delicious and good 👍 😋
Thank you so much!
Well that looked interesting, I'm always after the best way to get great crackling, will give this a go, thanks.
Let me know if you give it a go. It's not the fastest or most convenient method, but it is one that works👍
It's great!!!👍😀
Thanks Raul! glad you liked it
Great vid! Thanks man!!
Thanks! Glad you liked it👍
Wow I Think I Will Try This Mate, Thank you :)
AWSOME!!
Let me know how you go👍
was just lookin at pork bellies today, I need to try this, looks amazing
This is a great method. Don't be shy with the salt, I promise you once you wipe it all off, you won't taste it👍
A great product. A comprehensive list of hacks put together to make the magic happen. Thanks for the tip on protecting the already done crackling with foil. I’ll be trying that today.
Really glad you liked it my friend. I really appreciated your comment🙏
@@thesmokerbaker I used your method that day with the exception of the foil because it wasn’t required. The result was perfect 👌🏽
Winner!!! Nice thanks 👍
No problem 👍
Just watched your vid. Looking forward to attempting cooking my own this weekend. Brilliant informative video. Really impressed mate. All the best.
I'm really glad you liked it mate. Let me know how it turns out🙏
The knife skills variation were on point 👍🏽😁
Thanks!
Thanks for sharing 😊
My pleasure 😊
Thanks mate. Going to give it a go
Hope you enjoy! let me know what you think👍
That’s a great crispy crunchy pork belly.I’ve cooked pork belly many times over the years,but I’ll give your method ago.Your pork belly looked amazing 👍
Thanks. I'm really glad you liked it. Let me know how you go👍
Fantastic job my friend from down under. love the trick with the foil, amazing !!!!!!!!!
Thank you so much 👍
@thesmokerbaker my oven has a broil setting. Is that the same cooking temperature as grill???👌
Mate, this looks top notch !
Thanks mate! I'm really glad you liked it
Nicely done and some great tups in it. Looks great and something I will draw on. Keep going you have a passion for this, I wish you every success.
Thanks, will do!
Superb !!!
Glad you liked it!🙏
Excelent recipe ohhh my !👍💕
Thank you! I'm really glad you liked it🙌
Nicely done!
Thanks! I'm glad you liked it
Superb!
Much appreciated! Really glad you liked it👍
Wow looks lush and Grt the way you come across enjoyed
Thank you so much 😊
Luvin it
Perfection 🔥
Thanks legend!!
Some nice knife skills, brother! Another nice way to make crispy pork belly. Good work.
Thanks bro much appreciated 🙏
Veeeeery instructive cooking video, nicely explained. I have to try this, thank you =)
Please do!
Awesome recipe
Glad you liked it!🙏🙏
Love that crispy skin, going tomorrow to get some pork belly.Oh my god I could taste.
I'll try it for sure🎉
Let me know how it turns out👍🙏
Beautiful!! My mouth is on water 🤤🤤🤤
Greetings from Colombia 🇨🇴
Hello Colombia👊🙌 Thank my friend! Im really glad you liked it!
Looks yummy post some over my way!
No problem! glad you liked it
Where have you been , great to see you back .... Perfect outcome as always
I've been busy my friend. Hope you have been well brother👊👍
@@thesmokerbaker As long as you and family are well . We are struggling with being outcasts where we live and my brother with special needs and I are going to be OK . Great to see you back
Wow . looks very tasty.
It's delicious my friend 😋
Good Job, Cheers from Austria !
Much appreciated my friend 🙏
Brilliant😀
Thanks! Really glad you liked it!
Regarding perforation of the skin - my dad made his own tool for that. He used a piece of cardboard & pushed stout office pins (not sure you can those anymore) through it, covered the top with another layer of cardboard & bound it together with string. This porcupine pincushion worked for years.
Wow!! thats pretty cool. Where there's a will, there is a way
Thanks!
I'm really glad you liked it my friend! Much appreciated 🙏
I have one of those jaccards. Have had it for years and have never used it. Just now knew the name of it
Great video
Glad you enjoyed it👍🙏
I like the foil protection for the crackling... used to cut those out and bless my favourite guests 😂
🤣🤣🤣
I love pork belly so much 😊
You are definitely in the right place! a few days ago, I uploaded a tutorial for my most viral Pork belly😉
You are good my friend I cook it the same but you give me e few methods to make it great, You are the best for it,
Thank you so much!🙏🙏
Good recipe
Thanks a lot!
@@thesmokerbaker Welcome 🤗
Very good Mate! I would like to ask if I will be able to get that crispness on the skin with a normal Oven instead set on grill mode? Thanks a lot
Obviously, it's not my preference, but yes, you can do it without the grill setting. This is what I would do; In the last stage of the cook, wipe off the salt, brush vinegar on the skin, i would then make a new foil boat for the pork belly and put it in the oven at maximum temp for 30min or until golden and crispy. The new foil boat will keep the meat juicy and protect it from burning. Depending on how good your oven is, it could take anywhere between 30 to 45min to achieve that crispy skin. If you try it, let me know how you go👍
Thanks Man! Yep I will make at work for Melbourne cup here in Australia. Our oven doesn’t have the grill option that’s why I ask. Cheers Man I will let you know how it went.
Oh crap. I almost killed myself electrocuted from the drool dripping from my mouth to my keyboard... incredible job!
Perfect!! 😍
Thanks Kim🙏
Looking good ❤😊
Thank You. I'm really glad you liked it.
Boy that looks delicious. Find me a husband that cooks like that. I love pork belly. Boston.
Just started within the past year, experimenting with various pork belly recipes. I've done a similar cook method as the one you published, but I have to say what stood out most interesting to me was the use of the Chinese 5 spice as part of the rub and chili sauce. This I look forward to trying your reciepe next. Thanks for the well demonstrated reciepe! Can I ask about your loaded rice reciepe?
lets see what he has to say as the last method didnt work
does it have top be the grill not the gas oven?whats the diff?
and what if you have a modern oven thats sucks donkey balls ands is really shit at cooking well and only cooks way milder then a normal oven what then?
but i have just brought one so i will try it this way.i have a onion chopper with a ziggy zag blade(sharp as fuck) would this doo or is it more a scoring thing
could you also dry out the skin in the fridge covered over with the same salt???
Great vid. In the process of cooking this but just realised my oven is a fan oven. Not sure what your using. Is 180 on a fan ok??😮
My oven is the same! fan forced at 180c. Then switch to Grill Setting 250c for the 2nd part. Let me know how you go
Yummy 👌😀
Thank you 😊
Good tip on the foil boat corners. Does your knife have a serrated blade? Name? You are very good with it.
This knife is not serrated. It's a limited edition Meatstock Kiritsuke Knife from Chefsupplyco.com.au I have a discount code sbyt20
11/10
I'm definitely doing this. the best and clear instructions. I love it! You're right. I freaked out at the amount of Rock-salt, but that is where I probably failed. Before I watched your video, I saw a Malaysian Street food video (very impressive) but seeing how you do this with ingredients and familiar equipment in a kitchen, is EPIC! . And yours looks more delicious too. THANK YOU! i SUBSCRIBED AND CANT WAIT FOR YOUR NEXT VIDEO
Thanks so much for your comment!! Their is always a reason for what I do, I try and make sure you understand the why.... This method is fantastic, if you follow my instructions you will love it! Try it and let me know how you go👍🙏 Thanks for the sub too!
I'm not married to a Chilean, happily or otherwise, pork belly looks great. Played strong done good.
Thanks for the link on the Jaccard. I was amazed on how quickly it arrived!
What are the chances of piercing too deep reaching the meat below the skin? Any tips or advice?
Good question! You don't have to worry about going too deep, the raw pork skin is still tough enough to stop those blades from going past the skin. I use a fair bit of force when using it and never gone too deep. The only time with pork you need to be careful is if you boil the pork, the skin becomes super soft and the jaccard will go deep! Remember it's also a meat tenderiser so any meat that your marinate you can jaccard before marinating. Enjoy my friend👍
@@thesmokerbaker thank you for your reply and great post. It’s the first time I’ve been completely successful in creating pork crackle. My kids love it. So, thanks again!
@rupertbelzunce8381 That's so awesome to hear!
Where to buy the jackart
Can I do this exact recipe with rib bone in pork belly
I absolutely 💯 love ❤️ your crispy cracklin' pork belly oven baked roast 😋 my niece and nephew always buy cracklin' pork skins at the store and to bite into your recipe like a candy bar 🍫 makes me delirious in a good way 😋 😀 and I subscribed to your channel and I hit the like 👍 button.
Thank you so much!! Im so glad you like it🙏🙏
Deep fried comes out muuuuuuuuch better!
Yeah sometimes I don't mind going deep fried but for me my preference would be this method. Smoked is also amazing
Can't wait to try this! My pork belly is in the fridge drying out.
Did it work?
an improvement on this process is prick the skin after the first hour oven, so much easier to prick your arm doesnt die.
Is it necessary to prick the skin?
ty papa
mantap
Instead of using the oven at the end for the final crackling. You can take all the rendered fat from the pan (and add canola oil, if there's not enough fat, you want about a cups worth), and put it in a fry pan, add your belly skin side down, and over a medium heat, bring the oil up to frying temp. after about 5-10 mins of frying, you have beeeeeautifully crispy crackle.
I've poured hot oil on top of the skin but havnt tried it the way you described. I've seen it done like that but never tried. It's now on the to do list👍
@@thesmokerbakerit’s a method I pulled from this video: th-cam.com/video/3ucXLDX_xrE/w-d-xo.html
It’s how I always make mine.
Buuuut, I’m thinking I need to buy a jaccard, and do a vinegar wash too like you did. See if I can’t take it next level.
@megabobrulz the jaccard is definitely good to have! Try the jaccard without scoring the skin and I'll try the fry pan crackling!