Double fry doesn't only let the meat cool down, but allows excess moisture to steam off from the breading which would normally make the crust soggy over time. After the steam escapes, the second fry leaves you with something much more crunchy and crispy with much less chance of it deteriorating over time. This is the same concept in korean double fried chicken
It also lets the oil come back up to temperature quicker. As soon as the pork goes in the pan, the oil temperature drops. Another reason not to overcrowd the pan.
I just made this and followed your instructions. I too almost cried! Easiest and best pork belly dish I've ever made. Thank you for teaching us how to make this dish.
your joy in this video made me sooo happy - I can’t tell you how good it is for all your viewers to see a real life person eating and loving food purely for the taste
Fledgling Thai food cook here. I just made this exactly the way you show and it is AWESOME! I dont cook much but this is the best thing I have ever made! The sauce sends it over the top. I cant wait to try this sauce on one of my char grilled steaks. Thanks so much for your efforts.
@Pai , ironic I live in Bangkok but I have to watch you cook Thai food in Vancouver to learn how it’s done. It’s fun watching you eat the food and hearing the crisp ❤️ thanks
I live in Thailand and my Thai family have this several times a week because it's an over all favorite. Because we live in a very small rural village with many family member families, most nights we all meet together at grandma's house to eat. Everybody brings something so there's always lots to choose from. Strangely enough, i was surprised that many recipes that require frying have milk added to the marinade. They use a Danish brand that comes in little boxes. For moo cobb this fish sauce, white pepper, sugar, and milk liquid is brushed on the pork as it starts to blister. The lactose appears to help in the browning process and their moo cobb has a beautiful golden color when done. Edit: i want to add that somtimes, especially when pan frying pork ribs, bone in, the addition of a sprinkle or two of Golden Mountain Seasoning is used. There is a slightly different flavor but a good one.
You can make chicharon with the skin, waste not want not. Thanks for the video looks like a real winner and for breakfast great idea, take care. God bless one and all.
You are absolutely brilliant, and a joy to watch. THANK YOU for the content, and please keep these videos coming. It is a highlight of my day to see a new video from you. Take care!
Thank you so much for your kind support! And just in case you haven't heard about it, you can also support us directly on Patreon where you will be able to get perks in return for your generosity. If you're interested, please check it out here: www.patreon.com/pailinskitchen
I didnt know how much i needed to learn this until i see you making it! (Been doing it differently, skin on.) I'll try doing mine this way; certainly looks juicier. Thanks, Pai!
No one can take things for what they are. The entire point is to show you how to have this quick instead of waiting two days. Also not everyone eats the skin. If you don't like this method move on. Apparently it was not for you. Stop trying to be better than everyone else. It's pork fat ... not the end of the world. Thank you for the recipe AKA why I am here. Thank you for teaching. I appreciate your knowledge and expertise. It's a blessing to have a teacher. Sometimes the long way is best. Sometimes the short way is best. Thank you for teaching both ways.
I just went to Thai restaurant and their fried chicken were exactly like your fried pork belly. The chef came to explain to me about the double frying method...👍👏👏 Thanks so much for sharing...💝🌟😋😋
Love the genuine FUN you had in telling " Secret quickie recipe " ! Looks so good , and did I mention I LOVE CRISPY PORK BELLY ! I like a sweet / spicy sauce with them ! Fan for life , can't wait to try this ! ❤ YUM ❤
I made this last night and followed your recipe/technique to a T. I only wanted to make a small batch, just for me...and this was perfect in every way. Super crunchy, super tasty and so delicious!!!!! Thank you a million times over for sharing this with me/us. 🙂
I just made this last night! Heating the oil to the right temp is key. First batch oil was too hot so it browned really fast. Second batch was perfect. THIS will be my go to recipe! Thank you!
I live in Thailand half time and love, I mean loveeee this stuff. Goes on a mound of rice topped with a cooked egg and stir fryed kale. Even the kake tastes good. Oyster and soy sauce really help jn the wok.
@@natalierossi497 Absolutely, you can! Pad Krapow is a dish that can be cooked using just anything. Just topped it with fried egg and violas! Using crispy pork is definitely a good choice, I’m Thai and I love eating it as pad krapow.
I'm doing this for dinner tomorrow...I accidentally bought a pork belly with the skin off! Was pretty upset because I wanted that super crispy skin. Later stumbled on this video....thank you! Looks and sounds amazing!
Delicious! Thank you for your videos. I have followed your instructions and made gyoza and now, crispy pork belly. I wish I could upload a picture. It's perfect!
Was looking for something to do with some pork and stumbled upon this.Gave it a try as i had all the ingredients and it was amazing! It tasted really good - my partner and I finished the whole thing!! And it was so quick and easy to boot! All done by the time the rice cooker pinged. Definitely adding this to my regular rotation of dinner items. 😊
Just discovered your channel for pad thai recipe, and you were so good on your video l watch so many of them... FYI was a 3 *** michelin chef... You are amazing.
@@edwilderness Well, isn't the fact that it's well used (and still so well taken care of) the very thing that makes it beautiful? Buy one, and take good care of it for 10 years, and voilà! You'll have your very own gorgeous old copper wok! 😁
Seriously this is one of the tastiest meals! Great with jasmine rice in the side, thank you so much for this wonderful and easy to make dish!❤❤❤❤❤❤🥰🥰🥰👍
I tried this recipe a few mos. ago & it's da bomb!! I'd much rather double fry the pork belly & serve it immediately after vs. having to boil it then cool it in the fridge overnight
Crispy crunchy pork belly with sweet and spicy sauce.. aloy maaaak. I also like pork belly with condensed coca cola and added 1 half cup of sugar caramel glazed sauce with fresh cut Thai peppers thrown in. I'm drooling now 😊 Thank You for your video, khrap khun khrap. 🤤
Wow so lovely n supper ending pork belly fry recipe, The A2Z speaking explained is the excelent way to understand it, I'm pleased n happy watching ur post from TANGA Tanzania,
Filipino here, the skin is why we eat pork belly. The holy grail of the pig is the crunchy skin. Lechon, Lechon, Kawali, Crispy Pata, Bagnet. Luv your fried chicken.
Great recipe! Funny enough, we Belgians cook potato fries exactly the same way: the double fry! Once to cook the inside, second time to crisp the outside 😋
So I have my pork sitting quietly awaiting the second fry at dinner time! I've made the dipping sauce. Thought I ll add the spring onions and cilantro just before we eat... I'm not sure I like the taste of the toasted rice, let's see after I've added the herbs, maybe its an acquired taste ... I thought of adding in some chopped fresh chillies as well... Thanks for sharing and I'm looking forward to dinner time!
I’m watching this and eating a bowl of roast vegetables… and I’m drooling over that pork…. Yummm I have to make this, it’s worth the fried element 👍🏼👍🏼
This is similar to how we do adobo in the central islands in the Philippines. Instead of the braise in pretty much the rest of the country, our adobo is the usual marinated pork and then fried (traditionally in lard).
Cant wait to make this tonight!!! Oh em gee, I am in love with your frying pot!! May I ask where you got this from? It looks like it is an oldy but goodie 🙂
Double fry doesn't only let the meat cool down, but allows excess moisture to steam off from the breading which would normally make the crust soggy over time. After the steam escapes, the second fry leaves you with something much more crunchy and crispy with much less chance of it deteriorating over time. This is the same concept in korean double fried chicken
Same principle Works the same for potato chips/french fries
It also lets the oil come back up to temperature quicker. As soon as the pork goes in the pan, the oil temperature drops. Another reason not to overcrowd the pan.
Can u use air fryer?
Ok smarty
I just made this and followed your instructions. I too almost cried! Easiest and best pork belly dish I've ever made. Thank you for teaching us how to make this dish.
Great job!👏 So glad to hear!!!
I wanna cry too! Must make it this week.
Ohh. I want to sell this!
I don't want to cry ! I just want a chocolate Thickshake 🥤😂
Try lechon kawali
I love this Thai chef. She's has always been my favourite chef from Thailand. I've watched her videos since 2018.
your joy in this video made me sooo happy - I can’t tell you how good it is for all your viewers to see a real life person eating and loving food purely for the taste
Fledgling Thai food cook here. I just made this exactly the way you show and it is AWESOME! I dont cook much but this is the best thing I have ever made! The sauce sends it over the top. I cant wait to try this sauce on one of my char grilled steaks. Thanks so much for your efforts.
Is pork belly loaded with salt ?
@@SweetPea-s5k You buy without nitrit in it....
That fan trick is also awesome for cutting large amounts of onions
You beat me to it.
@Pai , ironic I live in Bangkok but I have to watch you cook Thai food in Vancouver to learn how it’s done. It’s fun watching you eat the food and hearing the crisp ❤️ thanks
I live in Thailand and my Thai family have this several times a week because it's an over all favorite. Because we live in a very small rural village with many family member families, most nights we all meet together at grandma's house to eat. Everybody brings something so there's always lots to choose from.
Strangely enough, i was surprised that many recipes that require frying have milk added to the marinade. They use a Danish brand that comes in little boxes. For moo cobb this fish sauce, white pepper, sugar, and milk liquid is brushed on the pork as it starts to blister. The lactose appears to help in the browning process and their moo cobb has a beautiful golden color when done.
Edit: i want to add that somtimes, especially when pan frying pork ribs, bone in, the addition of a sprinkle or two of Golden Mountain Seasoning is used. There is a slightly different flavor but a good one.
You can make chicharon with the skin, waste not want not. Thanks for the video looks like a real winner and for breakfast great idea, take care. God bless one and all.
You are absolutely brilliant, and a joy to watch. THANK YOU for the content, and please keep these videos coming. It is a highlight of my day to see a new video from you. Take care!
Thank you for explaining the 2nd fry method. I never really understood that but you explained how by doing so it maintains the juiciness of the meat
When you double fry it stays crispy for hours even a day in the fridge and it still stay crispy.
Thanks! Love your videos 😊!
Thanks!
Thank you so much for your kind support! And just in case you haven't heard about it, you can also support us directly on Patreon where you will be able to get perks in return for your generosity. If you're interested, please check it out here: www.patreon.com/pailinskitchen
That second batch going in looked like a magic trick - they just kept coming and coming.
I saw the recipe this morning, and my family and I are devouring the pork belly as I type. DELICIOUS and simple. Thank you so much!!
Reteta super,iar bucatarul ,o placere s o asculti!
I didnt know how much i needed to learn this until i see you making it! (Been doing it differently, skin on.) I'll try doing mine this way; certainly looks juicier. Thanks, Pai!
Me too. I'll try her way.
No one can take things for what they are. The entire point is to show you how to have this quick instead of waiting two days. Also not everyone eats the skin. If you don't like this method move on. Apparently it was not for you. Stop trying to be better than everyone else. It's pork fat ... not the end of the world.
Thank you for the recipe AKA why I am here. Thank you for teaching. I appreciate your knowledge and expertise. It's a blessing to have a teacher. Sometimes the long way is best. Sometimes the short way is best. Thank you for teaching both ways.
Awesome! Costco sells skinless pork belly. Way easier and cheaper to get!
I just went to Thai restaurant and their fried chicken were exactly like your fried pork belly.
The chef came to explain to me about the double frying method...👍👏👏
Thanks so much for sharing...💝🌟😋😋
Love the genuine FUN you had in telling " Secret quickie recipe " !
Looks so good , and did I mention I LOVE CRISPY PORK BELLY !
I like a sweet / spicy sauce with them ! Fan for life , can't wait to try this ! ❤ YUM ❤
I made this last night and followed your recipe/technique to a T. I only wanted to make a small batch, just for me...and this was perfect in every way. Super crunchy, super tasty and so delicious!!!!! Thank you a million times over for sharing this with me/us. 🙂
I just made this last night! Heating the oil to the right temp is key. First batch oil was too hot so it browned really fast. Second batch was perfect. THIS will be my go to recipe! Thank you!
Brilliant! I´ve waited my whole life for this recipe. Thank you maak maak krup!!!
That looks really good. The explanation for double frying is by far the clearest I've heard. Thank you 😀
I love everything about this woman's presentations. She is the best, the very best !
I live in Thailand half time and love, I mean loveeee this stuff.
Goes on a mound of rice topped with a cooked egg and stir fryed kale. Even the kake tastes good.
Oyster and soy sauce really help jn the wok.
I love crispy pork belly, especially pad ka prao pork belly.
Me too!
I was going to ask, can I then use this to make pad krapow?
@@natalierossi497 Absolutely, you can! Pad Krapow is a dish that can be cooked using just anything. Just topped it with fried egg and violas! Using crispy pork is definitely a good choice, I’m Thai and I love eating it as pad krapow.
I'm doing this for dinner tomorrow...I accidentally bought a pork belly with the skin off! Was pretty upset because I wanted that super crispy skin. Later stumbled on this video....thank you! Looks and sounds amazing!
Delicious! Thank you for your videos. I have followed your instructions and made gyoza and now, crispy pork belly. I wish I could upload a picture. It's perfect!
Was looking for something to do with some pork and stumbled upon this.Gave it a try as i had all the ingredients and it was amazing! It tasted really good - my partner and I finished the whole thing!! And it was so quick and easy to boot! All done by the time the rice cooker pinged. Definitely adding this to my regular rotation of dinner items. 😊
Just discovered your channel for pad thai recipe, and you were so good on your video l watch so many of them... FYI was a 3 *** michelin chef... You are amazing.
Oooh man that looks so good with the sauce and rice!!
Hi! The recipes are linked below the video - if that's what you mean? Cheers! Adam
I will definitely try the recipes out! My sister loves the pad Thai recipe from your channel. ❤
Awesome and thanks! :)
Also the contrast of textures makes this culinary nirvana. Crunchy pork belly and soft sticky rice. Yum!
That copper/brass pot is to die for!
I was thinking the same thing! Gorgeous! 😁
@@SrChatty Not much chance of finding one, I guess. I suspect she brought it from Thailand and it is old and well-used!
@@edwilderness Well, isn't the fact that it's well used (and still so well taken care of) the very thing that makes it beautiful? Buy one, and take good care of it for 10 years, and voilà! You'll have your very own gorgeous old copper wok! 😁
@@SrChatty Any idea where to buy one?
@@edwilderness Asian store? Online? Shouldn't be that hard 😊
Nothing better than crispy pork belly 😊😊
I'm guessing that both Vegans and Jews would disagree with you.
@@brianbassettnumber1not all Jews are kosher 😅
@@brianbassettnumber1 ...and not everyone who disagrees is a vegan or Jew, either 😄.
@@brianbassettnumber1 Why did you leave out the Muslims, Hindus and Christian Adventists? 🙄
I love this recipe, I use potato starch instead of flour and corn flour 😋, I find it even more crispy
I did it today for lunch, it was absolutely delicious, many thanks for the recipe
Seriously this is one of the tastiest meals! Great with jasmine rice in the side, thank you so much for this wonderful and easy to make dish!❤❤❤❤❤❤🥰🥰🥰👍
Thanks for sharing! Will have to try this one when I return from Bangkok next week. I have been enjoying others’ versions this week.
OMG! Just bought whole pork belly @ the farmers Market near me! Can't wait to try this recipe 😋🤤❤
I ate some of these at the Thai festival in my neighbourhood here in the Netherlands and it was soooo good. I will definitely do this at home.😇
The explanation of double-frying was so interesting!
OMG, I'm scared to try. I might get addicted. lol
just made this & it was delicious 💕 thanks for sharing
I made it today and it was perfect! So good! Thank you for sharing this💖
Thanks Pailin. I tried this today and it was exactly how you described it. So good!!! Thanks
My mouth was watering start to finish - looking forward to doing this amazing yet deliciously simple dish plus the sauce.
I tried this recipe a few mos. ago & it's da bomb!! I'd much rather double fry the pork belly & serve it immediately after vs. having to boil it then cool it in the fridge overnight
Wow, I can't wait to try this. I'm salivating! Thank you!
Thank Pailin for this QUICK & MOUTH-WATERING recipe of Crispy Pork Belly.
At last! A video that is to the point, moves at the right pace and has a charming, warm host . Subscribed.
This is something I am definitely going to try. Just had Thai style pork belly and it's amazing
Made this tonight and it was fantastic!! Thanks
Love it, gonna try it this weekend!
this is so far the best method i've seen for frying pork belly.
ohhhh, I love you so much. I'm just so full of food and appreciation for your lessons.
Amazing! Thank you for this recipe Pailin!
I love ❤️ your enthusiasm 😃 Thanks for your recipe!
Crispy crunchy pork belly with sweet and spicy sauce.. aloy maaaak. I also like pork belly with condensed coca cola and added 1 half cup of sugar caramel glazed sauce with fresh cut Thai peppers thrown in. I'm drooling now 😊 Thank You for your video, khrap khun khrap. 🤤
Love it . Continue these easy recepies .
This looks so delicious!! Im definitely going to try this out
Beautiful!❤They look delicious!Cheers.
Need the dipping sauce recipe now ;) - wonderful as always Pailin!
The secret at last to delicious crispy pork belly ❤ Thank you Chef. Cannot wait to make these
I made this tonight cant decide if it's better with or without the sauce ,its been added to the dinner rotation .
Thanks for sharing this recipe so generously. This is da bomb!
This is how the Thai restaurants in my area cook it! Ty! I love getting it from them but I’m moving soon so this is perfect!
Amazing recipe!! Thank you!! ps that wok is awesome! I know what to ask for my bday now. Cheers!!!
Noooo fun watching you eat this 😭 now i am hungry 😂 it sounds so delicious 😋 yummmmy !!! Thank you, trying it for sure.
Fantastic and great tips! Thanks.
i can't wait to try this some day. thank you for teaching us
Wow so lovely n supper ending pork belly fry recipe, The A2Z speaking explained is the excelent way to understand it, I'm pleased n happy watching ur post from TANGA Tanzania,
You're an excellent chef and an exceptional presenter. Thank you for sharing.
Filipino here, the skin is why we eat pork belly. The holy grail of the pig is the crunchy skin. Lechon, Lechon, Kawali, Crispy Pata, Bagnet. Luv your fried chicken.
I love this quick and easy crispy pork belly ❤ thanks for this recipe 👍👌
You are such a marvelous cook.
As a lazy cook, I approve of this dish.
I sure will try this! Thanks👏👏👏
Great recipe! Funny enough, we Belgians cook potato fries exactly the same way: the double fry! Once to cook the inside, second time to crisp the outside 😋
Love this recipe! Thanks for sharing. Easy and quick.
Can I please request “double cook pork belly” a chinese recipe
Thank you for sharing mam.Im just scrolling in youtube and got this simple way of cooking ...thank you so much😊 new follower here.
U make me cry, such a guide recipe
You activated my Siri THRICE 😂😂😂
Same!! LOL!!
Same!
Same!!
same :')
Sameeee my Siri was going crazy 😂😂😂😂
Just back from Thailand I want to go back ❤
Go back to Pakistan.
Love all your recipes Pai...yumyum
She is adorable. And this looks fantastic, too bad I’m too lazy to make it.
I'm gonna try it once I get my hands on some pork belly! Thanks for sharing Pailin! Oh the skin can be used to make Crispy Pork Rinds for TV snacks!
So I have my pork sitting quietly awaiting the second fry at dinner time! I've made the dipping sauce. Thought I ll add the spring onions and cilantro just before we eat... I'm not sure I like the taste of the toasted rice, let's see after I've added the herbs, maybe its an acquired taste ... I thought of adding in some chopped fresh chillies as well...
Thanks for sharing and I'm looking forward to dinner time!
Amazing! I need this fried pork belly in my life! I miss my Thai mom’s cooking! TYSM! New sub here! 🙏🏼😋
Thanks for sharing this video 🙏🏽 greetings from Indonesia 🇮🇩
I just tried this. Soo soooo good thanks.
I’m watching this and eating a bowl of roast vegetables… and I’m drooling over that pork…. Yummm
I have to make this, it’s worth the fried element 👍🏼👍🏼
Thank you for such an uncomplicated lovely dish.
Thank you for the video. I just love your way of instructing.
Omg! This looks amazing and easy! Thank you for sharing!
I tried this recipe, now my favorite!
This is similar to how we do adobo in the central islands in the Philippines. Instead of the braise in pretty much the rest of the country, our adobo is the usual marinated pork and then fried (traditionally in lard).
I love watching you cook
Cant wait to make this tonight!!! Oh em gee, I am in love with your frying pot!! May I ask where you got this from? It looks like it is an oldy but goodie 🙂