Hi Michael, I hope you're doing well, and thanks for sharing this simplify version of crispy pork belly. One question: I saw you turn your oven knob from 175C to 220C after 40 mins. I just want to clarify if it should be 200C to 220C ? Also is your oven an air fryer oven, or it doesn't matter what oven ?
HI there, I am doing very well thank you. ☺️ And thank you for your comment. I know that the temperature is important and I apologize for any confusion. Sometimes, I need to film multiple takes to capture a 1 or 2 seconds short clip and may accidentally adjust the oven knob. I will try to be more mindful in the future. To answer your question, the temperature should be set to 200°C for the first 40 minutes, and then raised to 220°C for the last 30 minutes. Please note that if you are using a convection oven or a smaller oven, you may need to adjust the cooking time accordingly. The baking mode should be set to top and bottom heating elements without a fan. 😊
Wow amazing result for a first time. Thank you for your version of crispy pork. Is a much more healthier version with less salt. Thank you and take care chef Michael!
Your video is making me super hungry now 🤤🤤🤤 My oven is with fan and I cannot set it without fan function 😢 will the setting still be same? Hope to hear from you soon cause I really have to try your recipe Thank you 🙏🏼
Made today for lunch. Having not seen this until this morning, I had already salted and dried out the pork since last night as I knew this was essential to good crackling. I followed his recipe exactly and cooked in air fryer. Excellent recipe, thank you.
I just did this recipe with a not so thick portion of pork belly and it turned out great. Im surprised as how good and tender was the meat and Of course, the skin was crisp to perfection. I only had banana vinegar and it work out well. Cant wait to do it again with a different set of spices (garlic, oregano & ginger). Thanks for a great recipe.
Oh my gosh I’m going to do it this way!!!! I just watched another persons video they did it in a deep fryer but I rather do it this way!!! It sounds so delicious!!! Thank you!!!!
Thank you so much for your generous support. Your contribution through SuperThanks means a lot to me and helps me to continue creating and sharing more delicious recipes. Thank you again for your support, and I hope you continue to enjoy my content in the future!
The place i'm at has an old style knob oven without the temp setting. Will try to eyeball it, but have you measured internal temp of meat at the end by any chance?
When you have rested the pork, turn it upside down so that the Crackling is on the bottom. Then you can cut through the Meat and the Crackling easily with a knife such as the one here in your video.
Yes, you can definitely follow the same method to make crispy pork and fry it instead of grilling. Just make sure to heat up enough oil in a deep frying pan or a wok and fry the pork until it's golden brown and crispy on the outside. Keep an eye on the temperature of the oil to avoid burning the pork. Also, be careful when frying as hot oil can be dangerous. Enjoy your crispy pork!
Yes, you can achieve an extra crispy skin by pouring hot oil over the pork belly. This technique, known as “hot oil bath,” can give you that desired crispiness. Here’s how you can do it safely: 1. Prepare the Pork Belly: Follow the recipe as usual until the pork belly is fully cooked. 2. Heat the Oil: Heat a generous amount of oil in a deep pot until it reaches a high temperature, around 350-375°F (175-190°C). 3. Protect Yourself: This step can be dangerous due to the hot oil, so make sure to wear protective gloves and use long utensils. 4. Pouring the Oil: Place the cooked pork belly on a wire rack over a baking sheet to catch the oil. Carefully and slowly pour the hot oil over the pork belly skin. You should hear it sizzle and see the skin bubble up, becoming extra crispy. 5. Drain and Rest: Let the pork belly rest for a few minutes to allow any excess oil to drain off. This method should give you an extra crispy skin. Just be very careful when handling hot oil. Enjoy your crispy pork belly!
Hi Michael! I wanted to make this pork belly for a very long time. After watching tons of videos on how to make it I stumbled across yours. I did the salt part twice just to make sure the skin was extra dry. Now the belly is resting in the fridge waiting to go into the oven tomorrow. Can't wait to see and most of all taste the result. I'll give an update! 😊
Can a smaller oven bake this pc of crispy pork? At what temperature control to set, time set to bake 2x...to be ideal. Yea, smaller oven is not ideal to bake at high temperature....heat i ever encountered. Thanking u in advance for advice n guidance.
In smaller ovens, the food is typically closer to the heating elements. This proximity can cause the exterior of the pork to burn or become overly crispy before the interior is fully cooked. Since crispy pork releases significant amounts of fat and oil during cooking, there's an increased risk of these oils splattering onto the heating elements. Such splatters can produce smoke or even ignite a fire. The limited space in a smaller oven can impede the effective circulation of heat. For crispy pork, it's essential for the entire surface of the meat to be uniformly exposed to the oven's heat, which might be difficult in a cramped space. Many smaller ovens may not achieve the high temperatures needed for crispy pork. Even if they can reach these temperatures, maintaining them can be an issue. Ovens, especially those not of top-tier quality, can overheat when operated at high temperatures for extended durations. This overheating presents risks, such as potential fires or damage to the oven. Continually operating a small oven at its maximum temperature can wear out its components faster, potentially leading to malfunctions or safety hazards in the future. Considering these challenges, if crispy pork is a dish you're passionate about, it might be worth investing in a standard-sized oven that can accommodate and efficiently cook larger cuts of meat. If not, there are other delicious pork recipes more suited to smaller ovens that you might want to explore.
Hi Michael. Thanks for the recipe. After I scrape the skin I notice some hair still on it. I used a small torch to burn them off. I’m wondering if I can just use a small blow torch to dry the skin instead of the salt or vinegar. Maybe I will experiment with this next time.
You're welcome! Using a small torch to remove any remaining hairs from the skin is a clever idea. When it comes to drying the skin, a small blow torch could potentially work, but it's essential to be cautious and avoid burning it excessively. Experimenting with it next time sounds like a fun way to explore different techniques in your roast crispy pork recipe. Avoiding excessive burning is crucial to prevent a bitter taste, unpleasant texture, and unappetizing appearance. Overly burnt skin can introduce bitterness and toughness, making the dish less enjoyable, and it may also pose safety risks. Maintaining control and moderation in the browning process is essential for achieving a flavorful and visually appealing outcome. Enjoy your culinary adventures!
Amazing results for the first time making this crispy pork belly, Michael. 👍👍👍👍I have made this many times, but your way seems much simpler. I'll try your recipe to compare the difference results. Thank you for sharing, Michael. Enjoy your video as always. ❤
Thank you for your kind words and feedback on my video, I'm glad to hear that you found my recipe simpler and are considering trying it out for yourself. It's always great to compare different recipes and techniques to see what works best for your individual taste and cooking style. I hope that my recipe produces great results for you as well and that you enjoy making and eating this crispy pork belly dish. Thanks again for watching and for your support! ❤
I love the cracklin part but would assume that brief amount of cooking would leave the meat/fat way too tough. Down here in the south we slow smoke a pork belly for at least 6 hours at roughly 225 degrees which causes the meat to be fork tender and the fat to melt in your mouth like butter. Trick to the cracklin part is to just take it off the smoker and fry it briefly fat side down in thin layer of oil. Looks good though!
It looks very crispy indeed but not very succulent and looks otherwise quite rough. Having thinking about it, perhaps it is impossible to get both? I have had both succulent and crispy but perhaps not both.
Thank you for your comment! I'm glad you found my crispy pork recipe interesting, even though it's not your personal favorite. It's great that you're willing to give it a try and share it with your family. I hope you enjoy making it and that your family enjoys the delicious outcome! Don't hesitate to let me know if you have any questions about the recipe.
For best results, it's recommended to let pork belly reach room temperature after refrigerating overnight before putting it in the oven. Alternatively, you can cook it straight from the fridge, but you'll need to increase the cooking time.
I know this isn't good for me. But it looks really good. 😢❤ I have always wanted to make fried pork belly. I have worked as a professional cook and this is one thing I have never made. I will try this recipe, easy to follow.
Dear Micheal, Thank you for sharing this recipe! I made this today but it was not crispy at all. ( it was hard and it had no bubbles) Do you maybe know what went wrong? Maybe temperature was too high or too low? Thank you!
"Joshua Weissman" does a deepfried version on RUclips that you might want to look into. Search Joshua Weissman pork belly. If it's the right video he also shows how to make a sandwich with it.
I've a question because I always want to make it but I'm too scared of fire. You didn'T show the part where it pops up but won't the fat from the pork when popping up splatter on the heating elements in the oven and can cause fire?
As a person who has made versions of this more than 50 times, the answer is a definite no. In a standard oven The little pops of fat don't last long enough to start a grease fire, if they even reach the heating elements at all. However if your referring to a toaster oven i can't vouch for it.
Hi Michael, in Melbourne, I found that pork belly sold at supermarket there are slits on the skin . Is it still suitable for making the roasted crispy pork ?
As long as it is slit only thru the skin and not going too deep or you risk having juices coming back out and ruin the skin. Depends if the butcher is good or not.
Hi Michael, Thanks for making these inspiring cooking videos. Have you experimented with different recipes for the roast pork? Especially for coating the meat. I have seen some use fermented beans and Xiao hsing wine.
I'm glad you found my videos inspiring, and thank you for watching! While I haven't tried fermented beans and Xiao hsing wine in my crispy pork recipe yet, those are interesting ingredients to experiment with.
Thats very similar to how we prepare the pork rib to christmas here in Norway, traditional christmasmeal. But instead of poking it, people usually cut with a knife the skin to squares.... apart from that oh and that people have salt and Pepper on it ...
Awesome.. Thank you for sharing your recipe, question - what if I want to eat it on the same day and I don’t want to refrigerate it overnight after I coated with the vinegar? What do you suggest? - and follow up to this. Mine came out dark, everything was crispy including the meat.. burnt I’d say. The skin remained smooth and didn’t come out like your, better luck next time.
Hi Michael. You placed the meat at the bottom most level of the oven at 200 degrees C for 40 minutes and then at 220 degrees C for 30 minutes . For the last 30 minutes, is the meat also placed at the bottom most level of the oven also. Please advise.
Quindi faccio bollire 8 minuti in acqua bollente. Asciugo , buco e metto sopra sale grosso. Quanto tempo devo aspettare prima di togliere il sale? Una volta tolto il sale metto in frigo e quanto tempo deve rimanere in frigo prima di andare in forno?
Maybe you missed some steps, you first boil water until it's bubbling, then turn off heat and put pork inside, make sure it's submerged in water all the way, make sure you put lid on top because if not all heat will go out fast.
Hi Michael it's so good to see one of your recipes. Hope you're doing fantastic and that the year of the Rabbit brings you lots of health and happiness
Thank you 😋 The sound of the crackling can be quite satisfying, can't it? If you decide to try making it yourself, I hope it turns out just as delicious! Let me know if you have any questions.
Hi Michael, I hope you're doing well, and thanks for sharing this simplify version of crispy pork belly. One question: I saw you turn your oven knob from 175C to 220C after 40 mins. I just want to clarify if it should be 200C to 220C ? Also is your oven an air fryer oven, or it doesn't matter what oven ?
HI there, I am doing very well thank you. ☺️ And thank you for your comment. I know that the temperature is important and I apologize for any confusion. Sometimes, I need to film multiple takes to capture a 1 or 2 seconds short clip and may accidentally adjust the oven knob. I will try to be more mindful in the future. To answer your question, the temperature should be set to 200°C for the first 40 minutes, and then raised to 220°C for the last 30 minutes. Please note that if you are using a convection oven or a smaller oven, you may need to adjust the cooking time accordingly. The baking mode should be set to top and bottom heating elements without a fan. 😊
Wow amazing result for a first time. Thank you for your version of crispy pork. Is a much more healthier version with less salt. Thank you and take care chef Michael!
Your video is making me super hungry now 🤤🤤🤤
My oven is with fan and I cannot set it without fan function 😢 will the setting still be same?
Hope to hear from you soon cause I really have to try your recipe
Thank you 🙏🏼
Yes without a fan otherwise it make a Hugh mess in the oven
@@Sunline7 what if I use air fryer? Can it be done? Will the setting the same? Thanks
Made today for lunch. Having not seen this until this morning, I had already salted and dried out the pork since last night as I knew this was essential to good crackling. I followed his recipe exactly and cooked in air fryer. Excellent recipe, thank you.
I just did this recipe with a not so thick portion of pork belly and it turned out great. Im surprised as how good and tender was the meat and
Of course, the skin was crisp to perfection. I only had banana vinegar and it work out well. Cant wait to do it again with a different set of spices (garlic, oregano & ginger). Thanks for a great recipe.
Such a lovely, super clean and elegant presentation! Superb job…
Oh my gosh I’m going to do it this way!!!! I just watched another persons video they did it in a deep fryer but I rather do it this way!!! It sounds so delicious!!! Thank you!!!!
I will definitely try your recipe & the cooking technique is much easier than frying
Thank you again for sharing!❤
Thanks for no talk but action with subtitles.🎉❤
Thanks!
Thank you so much for your generous support. Your contribution through SuperThanks means a lot to me and helps me to continue creating and sharing more delicious recipes. Thank you again for your support, and I hope you continue to enjoy my content in the future!
The place i'm at has an old style knob oven without the temp setting. Will try to eyeball it, but have you measured internal temp of meat at the end by any chance?
Looks amazing. That crunchy skin looks and sounds perfect. I will definitely try it your way. Thanks
Стесняюсь спросить,
сколько
времени потрачено
жарки на сковороде???
When you have rested the pork, turn it upside down so that the Crackling is on the bottom. Then you can cut through the Meat and the Crackling easily with a knife such as the one here in your video.
Thank you Michael! WIll definitely try this soon! I look forward to sharing this dish with my children, and grandchildren!
200°C for 40 minutes, is it up heat or bottom heat?
Hi there!! Can I follow ur method but then fry it instead of grilling?
Yes, you can definitely follow the same method to make crispy pork and fry it instead of grilling. Just make sure to heat up enough oil in a deep frying pan or a wok and fry the pork until it's golden brown and crispy on the outside. Keep an eye on the temperature of the oil to avoid burning the pork. Also, be careful when frying as hot oil can be dangerous. Enjoy your crispy pork!
@@michaellim thanks for replying!!!! Btw, I have subscribed, keep it up!!!!😘
Hi Michael how much time the chicharrón it keeps being crunchy, how many hours after cooked????
Wszystko jest odpowiednie - prezentacja, przepisy i intonacja!
You are doing great ! for 1st time to make crispy pork belly! Looks soo Yummy!!👍
Do you have to put sugar?
If we wanted to be extra crispy, can we fired the skin with hot oils over?
Yes, you can achieve an extra crispy skin by pouring hot oil over the pork belly. This technique, known as “hot oil bath,” can give you that desired crispiness. Here’s how you can do it safely:
1. Prepare the Pork Belly: Follow the recipe as usual until the pork belly is fully cooked.
2. Heat the Oil: Heat a generous amount of oil in a deep pot until it reaches a high temperature, around 350-375°F (175-190°C).
3. Protect Yourself: This step can be dangerous due to the hot oil, so make sure to wear protective gloves and use long utensils.
4. Pouring the Oil: Place the cooked pork belly on a wire rack over a baking sheet to catch the oil. Carefully and slowly pour the hot oil over the pork belly skin. You should hear it sizzle and see the skin bubble up, becoming extra crispy.
5. Drain and Rest: Let the pork belly rest for a few minutes to allow any excess oil to drain off.
This method should give you an extra crispy skin. Just be very careful when handling hot oil. Enjoy your crispy pork belly!
It’s so simple. I’ll try it out. Thank you for sharing.
For the oven,Do you used top heating only, bottom heating only or top bottom heating? Thanks before
Both top and bottom heating elements.
Thank you so much koh🫰
What is distilled vinegar? im in England. We have distilled water?🤷 if I can not get this can I bet another vinegar?
Si de arroz estaría bien en una tienda asiática
Thank you Michael, Trying this out tomorrow!
What about tapeworm eggs and larvae? How can you tell if the pork is undercooked or fully cooked.
Hi Michael! I wanted to make this pork belly for a very long time. After watching tons of videos on how to make it I stumbled across yours. I did the salt part twice just to make sure the skin was extra dry. Now the belly is resting in the fridge waiting to go into the oven tomorrow. Can't wait to see and most of all taste the result. I'll give an update! 😊
The pork belly was amazing! Sorry for the belated update btw haha. It was so good we're making it again today!
Gracias lo haré para esta Navidad. Felices Fiestas
Yo solo ví 4 especias, me podrías decir cual es la quinta?
Can a smaller oven bake this pc of crispy pork? At what temperature control to set, time set to bake 2x...to be ideal. Yea, smaller oven is not ideal to bake at high temperature....heat i ever encountered. Thanking u in advance for advice n guidance.
In smaller ovens, the food is typically closer to the heating elements. This proximity can cause the exterior of the pork to burn or become overly crispy before the interior is fully cooked. Since crispy pork releases significant amounts of fat and oil during cooking, there's an increased risk of these oils splattering onto the heating elements. Such splatters can produce smoke or even ignite a fire.
The limited space in a smaller oven can impede the effective circulation of heat. For crispy pork, it's essential for the entire surface of the meat to be uniformly exposed to the oven's heat, which might be difficult in a cramped space.
Many smaller ovens may not achieve the high temperatures needed for crispy pork. Even if they can reach these temperatures, maintaining them can be an issue. Ovens, especially those not of top-tier quality, can overheat when operated at high temperatures for extended durations. This overheating presents risks, such as potential fires or damage to the oven.
Continually operating a small oven at its maximum temperature can wear out its components faster, potentially leading to malfunctions or safety hazards in the future.
Considering these challenges, if crispy pork is a dish you're passionate about, it might be worth investing in a standard-sized oven that can accommodate and efficiently cook larger cuts of meat. If not, there are other delicious pork recipes more suited to smaller ovens that you might want to explore.
Hi Michael. Thanks for the recipe. After I scrape the skin I notice some hair still on it. I used a small torch to burn them off. I’m wondering if I can just use a small blow torch to dry the skin instead of the salt or vinegar. Maybe I will experiment with this next time.
You're welcome! Using a small torch to remove any remaining hairs from the skin is a clever idea. When it comes to drying the skin, a small blow torch could potentially work, but it's essential to be cautious and avoid burning it excessively. Experimenting with it next time sounds like a fun way to explore different techniques in your roast crispy pork recipe. Avoiding excessive burning is crucial to prevent a bitter taste, unpleasant texture, and unappetizing appearance. Overly burnt skin can introduce bitterness and toughness, making the dish less enjoyable, and it may also pose safety risks. Maintaining control and moderation in the browning process is essential for achieving a flavorful and visually appealing outcome. Enjoy your culinary adventures!
Amazing results for the first time making this crispy pork belly, Michael. 👍👍👍👍I have made this many times, but your way seems much simpler. I'll try your recipe to compare the difference results. Thank you for sharing, Michael. Enjoy your video as always. ❤
Thank you for your kind words and feedback on my video, I'm glad to hear that you found my recipe simpler and are considering trying it out for yourself. It's always great to compare different recipes and techniques to see what works best for your individual taste and cooking style. I hope that my recipe produces great results for you as well and that you enjoy making and eating this crispy pork belly dish. Thanks again for watching and for your support! ❤
I love the cracklin part but would assume that brief amount of cooking would leave the meat/fat way too tough. Down here in the south we slow smoke a pork belly for at least 6 hours at roughly 225 degrees which causes the meat to be fork tender and the fat to melt in your mouth like butter. Trick to the cracklin part is to just take it off the smoker and fry it briefly fat side down in thin layer of oil. Looks good though!
It looks very crispy indeed but not very succulent and looks otherwise quite rough. Having thinking about it, perhaps it is impossible to get both? I have had both succulent and crispy but perhaps not both.
Wow Looks awesome. Surprisingly it’s not my favorite but my family loves it. Tks for sharing. I must try ur recipe
Thank you for your comment! I'm glad you found my crispy pork recipe interesting, even though it's not your personal favorite. It's great that you're willing to give it a try and share it with your family. I hope you enjoy making it and that your family enjoys the delicious outcome! Don't hesitate to let me know if you have any questions about the recipe.
Hi Michael I will definitely try & let u know the outcome. Btw the pork belly need to be at room temperature before roasting.TIA
For best results, it's recommended to let pork belly reach room temperature after refrigerating overnight before putting it in the oven. Alternatively, you can cook it straight from the fridge, but you'll need to increase the cooking time.
He there!!
You did it very well.
This is the most simple way and the explanation too.
Already made it and it was delicious 🤤
Thank you ☺️
Put in the oven straight from the fridge?
I follow the instructions, the skin is crispy but hard, I don't know why. I use an airfryer and set temperature as you said
Make sure you poke holes deep enough tru skin
Hi Micheal did you roast with bottom heat or top heat or both heat top and bottom with air flow thank you for you responding
Hi, I roast it using the top and bottom heating elements.
Looks beautiful and practical. Will give it a try. Thank you.
It's a delightful video just to watch. It looks really delicious. Thank you for delivering my happiness.
Have a nice day.
I made it and it was all that deliciousness like your video!
I know this isn't good for me. But it looks really good. 😢❤ I have always wanted to make fried pork belly. I have worked as a professional cook and this is one thing I have never made. I will try this recipe, easy to follow.
Wow that looks absolutely delicious, if that's your first time that's amazing, well done.
Dear Micheal,
Thank you for sharing this recipe!
I made this today but it was not crispy at all. ( it was hard and it had no bubbles) Do you maybe know what went wrong? Maybe temperature was too high or too low?
Thank you!
When you stick holes in the skins, the holes are not deep enough. Try to cook a little longer, like 10-15 min.
One more thing. When you poke lots of holes in the skin = The holes must go through the skin.
@@dontask4990 thank you for your response! I will try to make the holes deeper, hope it will work next time 🤞😊
if don't keep it in the fridge, can do it?
Woow 😲😲😲 Hao pang 👏👏👏 hau pang 👍👍👍👍👍 le 💐💖🌟⭐🌟⭐🌟🙏💪🤤😋😍😘😍👌 Terima kasih telah berbagi 🤗🤗🤗 chef mau tanya apakah bisa di goreng?
People who know how to cook are amazing! You guys are amazing!
How about cooking it using cooking oil, is it ok?
Perfect.!!! Thank you for sharing..tried cooking 2x already..god bless..👍
hi @michael Lim how about the air fryer same procedure and temperature?
Is deep frying the pork an option?
"Joshua Weissman" does a deepfried version on RUclips that you might want to look into. Search Joshua Weissman pork belly. If it's the right video he also shows how to make a sandwich with it.
I've a question because I always want to make it but I'm too scared of fire. You didn'T show the part where it pops up but won't the fat from the pork when popping up splatter on the heating elements in the oven and can cause fire?
As a person who has made versions of this more than 50 times, the answer is a definite no.
In a standard oven The little pops of fat don't last long enough to start a grease fire, if they even reach the heating elements at all.
However if your referring to a toaster oven i can't vouch for it.
Looks good. Tbh I'd like to see some sort of sauce in the bottom of the pan something along the line with wine chicken stock and pineapple
Wow , the crackle , amazing thanks for sharing Chef.
🤩 🤩 🤩,great job.
Wanna if is still crispy when turn cold?
Excellent!!! The Best Presentation !The Best And Easiest Method
Thank you
Hi Michael, in Melbourne, I found that pork belly sold at supermarket there are slits on the skin . Is it still suitable for making the roasted crispy pork ?
As long as it is slit only thru the skin and not going too deep or you risk having juices coming back out and ruin the skin. Depends if the butcher is good or not.
I tried your recipe and the crispy pork was perfect!! Thank you
Love lumpia toge and bibingka sa kawali- love it. ❤
Hi Michael, Thanks for making these inspiring cooking videos. Have you experimented with different recipes for the roast pork? Especially for coating the meat.
I have seen some use fermented beans and Xiao hsing wine.
I'm glad you found my videos inspiring, and thank you for watching! While I haven't tried fermented beans and Xiao hsing wine in my crispy pork recipe yet, those are interesting ingredients to experiment with.
@Michael Lim quite a few of the roast pork places here in San Francisco use those ingredients. Hing Lung, Wynn's and Sun's Meat market.
Thats very similar to how we prepare the pork rib to christmas here in Norway, traditional christmasmeal.
But instead of poking it, people usually cut with a knife the skin to squares.... apart from that oh and that people have salt and Pepper on it ...
May i know 1 tsp 5 spices? what are the spices?
now i am hungry... Thanks for the tipps and tricks- i like crispy pork skin and never get it that crispy. I will try this next week :)
Hi Michael, i think you did it very well and it looks great ! Yam yam 😋
Pls share your oven brand?👍❤️🙏🏻
Muy bueno y facil. gracias por compartir
Yum 😋 lo! Wish I could get a piece of that. Thanks again 👍👍🙏🙏
Your crispy pork belly looks so yummy! Wished my pork belly turn out like this ! Thanks for sharing a video.😁👍
Awesome.. Thank you for sharing your recipe, question - what if I want to eat it on the same day and I don’t want to refrigerate it overnight after I coated with the vinegar? What do you suggest? - and follow up to this. Mine came out dark, everything was crispy including the meat.. burnt I’d say. The skin remained smooth and didn’t come out like your, better luck next time.
Looks delicious you did a great job!! May I please have a taste 😂😂😂😂
Hi Michael. You placed the meat at the bottom most level of the oven at 200 degrees C for 40 minutes and then at 220 degrees C for 30 minutes . For the last 30 minutes, is the meat also placed at the bottom most level of the oven also. Please advise.
Hi there, I placed the meat on a level higher than the bottom level throughout the entire baking process.
I’m making this tonight, prepared it yesterday and it’s ready for the oven!
how did it come out? would love to know
Hello Michael, it's nice that you're making your cooking video again....Happy Sunday to you Greetings from Switzerland.
Thank you very much. 🥰 Greetings from Belgium.
Looks very good to me 😂❤. Can I use Black Pepper and Brown sugar too?
Yes of course, you can adjust the seasoning to your own taste.
@@michaellim I will try your method. Hopefully successful for the 1st attempt 😁😁😁😁😁😁😁
Looks so crispy and delicious 😋
So good! I will try your method . Thanks you
That looks amazing. I think you did really good
Tu no has probado los torreznos de Soria, verdad??? Pues sería una experiencia mística para vosotros amigos...
Oooooo! Arata minunat! Sigur voi face si eu dupa reteta ta ! Multumesc ❤
looks amazingly good, thanks for the video!
You did an amazing job! You certainly made me want to eat it too
Great video and simple to follow 🌞🌞🌞🌞🌞
that instantly makes my mouth water
Quindi faccio bollire 8 minuti in acqua bollente.
Asciugo , buco e metto sopra sale grosso.
Quanto tempo devo aspettare prima di togliere il sale?
Una volta tolto il sale metto in frigo e quanto tempo deve rimanere in frigo prima di andare in forno?
Thanks Michael. It looks so yummy. Do you cook the pork belly in the oven at 200oC with or without fan?
You are welcome. The oven setting is top and bottom heating elements without fan. Same settings for both baking temperature and time.
Can we skip the boiling method?
Buenas noches cuales son la 5 especias ... seria bueno subtítulos en español saludos desde Cuenca Ecuador
When u use the oven.. do you use the fan???
Top and bottom heating elements without fan.
Is there a way to cook the bottom part more crispy. It is kinda has an un appealingly grey look. Just wondering
i'll try this but the meat is hard still coz it was only boiled for 8mins
Maybe you missed some steps, you first boil water until it's bubbling, then turn off heat and put pork inside, make sure it's submerged in water all the way, make sure you put lid on top because if not all heat will go out fast.
I try yr style of roasting pork . Whao its delicious. I thank you a wonderful recipe
You roasted with top and bottom heat
@@tungvu5227 yes yummy tq
Hi Michael it's so good to see one of your recipes.
Hope you're doing fantastic and that the year of the Rabbit brings you lots of health and happiness
I also hope that the year of the Rabbit brings you lots of joy, good health, and prosperity. Thank you for taking the time for your lovely comment.😊
Kulit garing sekali. Nanti saya akan coba trik nya . Trimkasih resepnya👍👍👍
Excellent thank you for sharing 😊
Wow, great job, Michael. Thank you for showing us the secrets!!
My pleasure!
Wow! Is so yummy
Love to hear the cracking sound 😋😋😋👏👍
Must try it 👏👍
Thank you 😋 The sound of the crackling can be quite satisfying, can't it? If you decide to try making it yourself, I hope it turns out just as delicious! Let me know if you have any questions.
Is it still tender??
I'll try it next time
Thank you for making this simple recipe
Buenos días Michael, fantástica, fuera de lo común y deliciosa receta. Gracias.
Thank you. 🥰 and good morning!
这期视频学习效果很好,水平也很高，分享的同时语言表达也很出众，期待您的继续精彩~