I know this is not the best quality video. It's only my second video EVER! Also, English is not my native language.... but the recipe is great! I'm going to do better with the format and editing going forward. Join me on my journey by subscribing
Nice one haha and you are funny and cute i am gonna cook this instead of just buying from the stall downstairs that sells it too expensive per catty lol..thanks
I love your videos. You are adorable and your instructions are fun and very clear to follow. I'm looking forward to watching more of your videos. I'm a happy new subscriber.
At the beginning of this video, she’s ecstatic over getting 24 subscribers after her first video. At the time I’m watching this, she has over 589,000 subscribers! She’s come a long way.
This is your second video! Wow! You've sure come a long way, Mandy! At the time you filmed this, you had 24 subscribers. And now, 1.19 million! Just incredible. I am a big fan, and today's dish looks scrumptious as always!
You know when a recipe is right when a Chinese foodie friend sends you a link to a RUclips video and tells you this is the best way to make perfect pork belly with crispy skin. It’s amazing and has the perfect crunch. Never fails. Always tender, juicy, crunchy, delicious. 😍
Hi from Australia; thank you for the very clear instructions on this recipe. I made this today and it worked out 100% how you said it would - very few recipes do, so... awesome work, take a gold star! It was also said to be delicious even by my Chinese partner, and she is hard to impress food-wise, so overall an excellent outcome. Thanks Mandy, I will try some of the other recipes soon. Cheers
We lived in China for 4 yrs, and this is one of our all-time favourite dishes. Since coming home - nobody has it, so I decided to learn to make it myself. Tonight my family is having a true Chinese dinner, with many authentic dishes and of course steamed rice! Appreciate this video so much! Thank you very much.
Thank you for subscrbing.Happy to know that you are trying my recipe. (for the crispy pork, please use baking powder not baking soda, they are different things). Will love to know how it come out=)
Beast Mode knock knock? whos there? your hungry neighbor. what do you want? the crispy pork belly hanging in the window. oh that,sorry im just showing off. Brrrh can you not do that or you're going to get a crispy brick thrown at your window. hahaha too funny
I think if someone is sad they should watch one of your videos... You are delightful, and your food is amazing. I rolled my own wonton skins because of you! And they were delicious. Who knew it was so simple! I've made so much delicious food based off of your knowledge, I don't understand why I've ever paid for take out!
Mandy this video was amazing. You had so much detail that made the pork come out perfectly. My best friend is Chinese and she always makes this for me in her restaurant and I never knew how to make it at home the right way. Thank you so much 😊
Haha, it was great to see your 2nd video ever. You are a lot more polished and smooth now, but your character and your love to share your cooking were always there. Great work! 👍
I am really enjoying your recipes and how well you give directions. I can’t always understand clearly when others explain recipes. Thank you for your hard work.
I am making this again. I live in the U.S. I'm a Chinese American who grew up in Chinatown. My Dad toiled in Chinese restaurants - cook and waiter. He would be very proud of some of the things I've been cooking and this in particular. With Covid I can't go buy this easily. I cannot even find beautiful cuts of pork belly like yours. The place I go has them in two inch wide slabs, but when I can find pieces with enough lean meat on them I snatch them up. I can totally relate about trying not to eat it up in one sitting. LOL! Seriously, mine don't look as nice as yours but OMG we ate up the last batch so fast. I got bigger cuts of pork belly this time so no way is this being eaten that fast but it IS best eaten the day its cooked. Your recipes have inspired a lot of my cooking during this Covid epidemic. Thank you.
Mandy, I just tried this recipe and I think It's very good. Doesn't take a long time and turns out great! I think the person who gave a nasty and negative comment is very mean, after all she made the mistake of using baking soda. I must tell you that I have tried many siu yoke recipes, and yours is THE BEST!!! Will stick to your recipe from now on. Thank you! And hope to see more interesting and delicious recipe from you.
Just found your channel yesterday and I am obsessed with your videos! I can hardly wait to try some of your recipes! You are so thorough with your descriptions and also, just a beautiful person and I love your voice -- I could listen to you on repeat all day. Thanks so much for sharing your knowledge of Chinese cuisine!
I made this today. The skin was a bit tough, I think it may have been thicker than the skin on your pork belly. I poked loads of holes and followed your recipe to the T. The flavour was delicious however. I also made milk tea with your homemade tapioca pearl recipe (squares). My Chinese homestay students approved! Thanks so much :)
Hello I'm a Filipino DH here in HK and I'm one of your followers because I love how you deliver your videos and I really understand what you are talking. I will try your crispy pork belly.
🌾. Thanks for the " highlighted " notation to my, prior, comment ; you , not only made my day, you were , on my heart, as I prepared our , main, meal today ! I cooked pork shoulder until it was crispy as your pork belly, then added sliced up, fresh onions, carrots, and turnips, then a quarter cup of pure orange juice to steam the vegetables with the pork, plus I cooked Egg Foo Yung, loaded with slices of green onions ( scallions ), and, for our " bread ", etc., I toasted flour tortillas ; ( LOL ) ! I am a widow and my sons, ages 25 and 19 complimented me on this delicious meal ! Oh; thanks for saying baking powder for when I do prepare the pork belly ! You are a gift from God to your viewers ! 🍃🍃 ✌. &. 👍👍👍
In Philippines, we call it Lechon. We eat it with vinegar seasoned with pepper, salt, and chopped up garlic, or we eat it with this sweet/tangy brown sauce. There’s a lot of brands of the brown sauce, but I like the one by Lasap.
Mandy, YOU are THE best!!!!!!!!!!!!!!!!!!! You have many, MANY supporters and fans of your recipes and excellent demonstrations of how to cook these excellent recipes. Thank YOU so much
Hi Mandy, I came across your videos only few weeks ago and finally took up the courage to do it coz all other video recipes are so complicated. So happy that I was successful with my first try! My family said it was so delicious. The meat was juicy, tender and the seasoning was just so right. Not salty as compared to store bought. Now my sister is requesting for char siu which I'm going to make tomorrow.
Omg girl yourve come a LONG way! Congrats on the subscribers! I remember watching this video 4 months after you uploaded it. I have always done my pork belly they way yourve shown. Thank you!!
So far you have been great in your videos, your recipe for the crispy pork is the most outstanding because of your method to scald the pork belly before applying the seasoning, and using baking powder to enhance the crispy ness of the skin.. I have torn up all my other recipes...... Thank you.......
I've been trying to cook crispy crackling for years- without any predictable results. :( I'm SO looking forward to trying your way!! I like that you blanche the meat, so that the fork can make the holes in the softened skin much easier, and I'm dying to try the bicarbonate of soda! Thanks so much, you are the source of amazingly brilliant cooking techniques!!
Hi Mandy, I was searching for a crispy pork recipe and came across your video. I am quite a good cook but only Italian and French dishes. I watched it carefully and thought.....I don't think it's going to work for me. But, I really liked the way you presented. Anyway, I did everything you suggested. And to my surprise.....it was absolutely sensational. Thank you very much for solving a problem I have had for many years. Keep up the good work. Regards Armando (Melbourne, Australia)
Its looks very good, Mandy. I really want to try the crispy pork belly someday. I have never tried it before, but it really looks like it taste great. You are doing a great job, with everything. Keep up the good work.
I always cook this kind of recipe.. I tried different style, but after trying yours... Perfect.. my children like it. Thanks. I like all your recipes.. 😘😘😘
Thank you very much for your secret tip. My pork's skin came out super crunchy and not chewy. Only few areas still were chewy and not crunchy might be because it was not evenly well cooked. I hope i can subscribe more than one for you. Thank you again.
Mandy the roasted pork belly look so good. I am going to try it the next day. At time of watching this episode, you have over 1.6M subscribers and I am your latest. Thank you so much for sharing your recipes with all of us over here in Canada. Good teacher. Clear instructions 🎉🎉🎉❤❤
To tell you the truth, from time to time I watch cooking videos. I just happened to follow a recommended video to get here. It seems that you have an interest and desire to grow your channel here. So I subscribed to help you grow.
The best advice I could give is to just be consistent with content. There is also either RUclips live or Twitch.tv, if you wanted to branch out and do live stuff on the side.
I love your videos. When I make your reacipes, my family is so happy. I will try this one on the mexican version . Thank you so much for sharing ❤️ 💕 💗
Jan 2022 Mandy you’re rocking! Now you have 1.06M subscribers! Plus one meeee :D CONGRATULATIONS! I’m from Hong Kong, I’m feeling homesick and I was talking a French guy who’s passionate about food. I told him about this 5-layer crispy pork. I mean man this is dedicated gourmet food you can get so easily from local restaurants cooked by chefs who do it everyday professionally. Now I know how spoiled my taste buds have been. It’s never the same anywhere else. Even getting the right ingredients is a bit difficult. Love your video x
Thank you for the pork belly recipe.Is it necessary for me to bring the cooked pork to the top level of my oven after cooking for 50 mins? My pork looked very crispy already and delicious .
Hi there, from Australia. I just followed your instructions and put my prepared belly in the fridge. I'll cook it tomorrow. Great video. Very funny, and your English is fine! Thank you.
Subscribed! Going to make this over the course of the next 2 days. I'm having a crispy pork belly competition with the Chinese chef at our favorite restaurant! Something fun as we always end up chatting about good food! We are going to taste test and then feed the entire staff! Will keep you posted! And thank you for sharing all these delicious recipes! Keep up the good work!
UPDATE: My friends, both Chinese chefs, could not believe I made this dish. And they, along with all of their staff, ate all of it. They kept questioning me, asking if I made this dish myself! "Yes! However it was a team effort!" ;) Thank you for providing a recipe that made my friends...both Chinese CHEFS...savor the moment!
🐷 Looks like a piece of delicious, thick Cracklins, here in South Louisiana ! Thanks for the information regarding the baking soda for the crispiness to the skin ! 🐖. 👍
I love your spontaneity, I’m following your recipes after the wonderful sesame chicken, got my family to start making it. We are all addicted to such delicious dish please teach me how to make char Sui sou. I will trust your recipe. I look forward to it.
I have a craving for crispy pork belly but only the Filipino restaurants in Canada serve it where I live. This is how I found your channel as I figured I would try to make it. Thanks for the recipe.
I made this yesterday and it was awesome. I would love it if you posted simplified directions with the ingredients, I ended up watching parts of the video several times to get times or directions.
You're so refreshing to watch cooking. I enjoy your recipes and ideas for cooking. I'm going to try making this tonight. Thank you! You speak very good English ‼️☺️
hi there sweetie, luv the simplicity of how you prepare this traditional pork dish. I'm from malaysia n this dish is a must have for all festivals and you made it look graet! I made my roast pork back in 1985 when i finished university. when i saw your video... i just has to do it n again and it actually came out fantastic n straight forward easy. A big thank you n keep up your fantastic video. My customers luv your recipe... by the way...i am running a restaurant and in the mist of opening another..so i will use your roast pork as a starter for the grand opening. Cheers n Thank you.
Hi, you are so sweet, That is a such nice compliment=) I know that in Malaysia, people make crispy pork too. Just letting you know, the one I made is actually Chinese style. And it is cool that you are running restaurants. Best wish for you
Hi your procedure looks very easy and apparently successful. I read you said not to boil it long. Can you tell me more or less around how many minutes should I boil it? Thanks :). By the way I just subscribed. Keep up the good work!
Thank you for watching, I am happy to know that you are going to give it a try. Put the pork belly into a pot with cold water. After it comes to a boil, let is cook for 2-5 minutes depends on the size of the pork. If you have any other questions, let me know.
Thanks for asking Vicky! I already bought the pork belly and I was wondering how long to boil it for. Luckily I scrolled through the comment section and found your comment. Thank you! I hope it turns out well :)
Thank you! Very nicely explained. I could not get a slab like you have. My store sells 1-1/2 cuts. But I pierced them together with with skewers. I understand your last comments. Once you taste you feel like I'm gonna eat this all up! The problem is the day you make it the crispy part is the best.
P.S. I'm in the U.S. You say "baking powder". I wondered if you really meant baking soda as we call it here. I thought this after reviewing a lot of different recipes. I ended up using baking soda. I must say my end result was quite delicious. Thank you again.
Love your videos, genuine and easy to follow. Nothing wrong with your English, it's easy to understand, actually very cute if allowed to say that. You are not European decentant, what do people expect, I bet critics don't speak Chinese in any form. Please keep the awesome videos coming.
Use baking powder to create a chemical reaction on the surface of the skin. Baking powder is a mix of baking soda (base) and cream of tartar (acid). In its powder form, it will not react until it comes into contact with liquid. Baking soda on its own has nothing to react with, so it will not make crispy skin.
I know this is not the best quality video. It's only my second video EVER! Also, English is not my native language.... but the recipe is great! I'm going to do better with the format and editing going forward. Join me on my journey by subscribing
Your English is fine
Nice one haha and you are funny and cute i am gonna cook this instead of just buying from the stall downstairs that sells it too expensive per catty lol..thanks
I love your videos. You are adorable and your instructions are fun and very clear to follow. I'm looking forward to watching more of your videos. I'm a happy new subscriber.
AliciaTransmuted 🙂
You did any excellent job. I am going to try your recipe tomorrow! Wish me luck!
At the beginning of this video, she’s ecstatic over getting 24 subscribers after her first video. At the time I’m watching this, she has over 589,000 subscribers! She’s come a long way.
lol yeah she's at 723K now well on her way to a millie and she deserves it her content is fantastic!
833 k now.she is loveable ❤️
May 2021 the video now has >1.5M views ... and she has 876K subs ... will check back in a year ...
911K subscribers now when i watch it.
she had a subscribe-gasm!
This is your second video! Wow! You've sure come a long way, Mandy! At the time you filmed this, you had 24 subscribers. And now, 1.19 million! Just incredible. I am a big fan, and today's dish looks scrumptious as always!
You know when a recipe is right when a Chinese foodie friend sends you a link to a RUclips video and tells you this is the best way to make perfect pork belly with crispy skin. It’s amazing and has the perfect crunch.
Never fails. Always tender, juicy, crunchy, delicious. 😍
Hi from Australia; thank you for the very clear instructions on this recipe. I made this today and it worked out 100% how you said it would - very few recipes do, so... awesome work, take a gold star! It was also said to be delicious even by my Chinese partner, and she is hard to impress food-wise, so overall an excellent outcome. Thanks Mandy, I will try some of the other recipes soon. Cheers
We lived in China for 4 yrs, and this is one of our all-time favourite dishes. Since coming home - nobody has it, so I decided to learn to make it myself. Tonight my family is having a true Chinese dinner, with many authentic dishes and of course steamed rice! Appreciate this video so much! Thank you very much.
The recipe and simple steps are in the description. Hope you enjoy my recipes. comment me if you have any questions.
Thank you for subscrbing.Happy to know that you are trying my recipe. (for the crispy pork, please use baking powder not baking soda, they are different things). Will love to know how it come out=)
*32me-dynasty * job
Souped Up Recipes i love it! You've got a great personality on camera, keep up the great work!
Thanks for the encouragement. Doing my best to make good videos. Hope you keep enjoying!
Souped Up Recipes Itried out your recipe and it came out awesome, you should do a Chinese hotpot or some tempura
Thanks! I made two sets.
One to eat and another to hang in the window for my neighbors to see.
LOL! That's funny. Did your neighbors come and try?
Beast Mode haha
lol savage
lol good idea
Beast Mode
knock knock?
whos there?
your hungry neighbor.
what do you want?
the crispy pork belly hanging in the window.
oh that,sorry im just showing off.
Brrrh can you not do that or you're going to get a crispy brick thrown at your window. hahaha too funny
My favourite recipe ever. This is the first time I had crackling without a lot of salt. This was so flavourful and juicy. You are amazing
I like what she said "don't be lazy" :D
30 seconds in and I liked this video as the young lady was so humble and appreciative of her likes. Having watched the video......subscribed!
I think if someone is sad they should watch one of your videos... You are delightful, and your food is amazing. I rolled my own wonton skins because of you! And they were delicious. Who knew it was so simple! I've made so much delicious food based off of your knowledge, I don't understand why I've ever paid for take out!
Mandy this video was amazing. You had so much detail that made the pork come out perfectly. My best friend is Chinese and she always makes this for me in her restaurant and I never knew how to make it at home the right way. Thank you so much 😊
Haha, it was great to see your 2nd video ever. You are a lot more polished and smooth now, but your character and your love to share your cooking were always there. Great work! 👍
I made this tonight for my husband. He must have thanked me half a dozen for making such "a fun meal."
I tried it and it is super crispy! My 5 spice was too old so I used Garlic and Onion powder instead, still a great dish! Thank you!
Pork meat bro 😋 u can use any spice.... still delicious 👍
She said I can’t talk while my mouths full just wait 😂 You are so funny
You are very therapeutic to watch and I like your articulation!
I am really enjoying your recipes and how well you give directions. I can’t always understand clearly when others explain recipes. Thank you for your hard work.
I am making this again. I live in the U.S. I'm a Chinese American who grew up in Chinatown. My Dad toiled in Chinese restaurants - cook and waiter. He would be very proud of some of the things I've been cooking and this in particular. With Covid I can't go buy this easily. I cannot even find beautiful cuts of pork belly like yours. The place I go has them in two inch wide slabs, but when I can find pieces with enough lean meat on them I snatch them up. I can totally relate about trying not to eat it up in one sitting. LOL! Seriously, mine don't look as nice as yours but OMG we ate up the last batch so fast. I got bigger cuts of pork belly this time so no way is this being eaten that fast but it IS best eaten the day its cooked. Your recipes have inspired a lot of my cooking during this Covid epidemic. Thank you.
I was just talking to my dad about making this. It’ll be our first time trying this. I’m happy about this recommendation 😊
this is all new food to me and I have been cooking for 35 yrs, I am learning so much, and I am so inspired! Thanks for sharing your gift with us!
I am going to try this. By the way, I live in the United States and your English is better than many people living here!
truth
Mandy, I just tried this recipe and I think It's very good. Doesn't take a long time and turns out great! I think the person who gave a nasty and negative comment is very mean, after all she made the mistake of using baking soda. I must tell you that I have tried many siu yoke recipes, and yours is THE BEST!!! Will stick to your recipe from now on. Thank you! And hope to see more interesting and delicious recipe from you.
Thanks so much for trusting me and trying my recipe. That is the sweetest thing=)
Doing my best to make more videos and hope you keep enjoying them.
You are so cute to watch. Enjoy your comments that give insight into choosing good ingredients but still keeping it simple.
Just found your channel yesterday and I am obsessed with your videos! I can hardly wait to try some of your recipes! You are so thorough with your descriptions and also, just a beautiful person and I love your voice -- I could listen to you on repeat all day. Thanks so much for sharing your knowledge of Chinese cuisine!
I made this today. The skin was a bit tough, I think it may have been thicker than the skin on your pork belly. I poked loads of holes and followed your recipe to the T. The flavour was delicious however. I also made milk tea with your homemade tapioca pearl recipe (squares). My Chinese homestay students approved! Thanks so much :)
Hello I'm a Filipino DH here in HK and I'm one of your followers because I love how you deliver your videos and I really understand what you are talking. I will try your crispy pork belly.
Wonderful. "I can't talk with my mouth full so just wait"
Subscribed.
IT WORKED!!!!! THE OTHER VIDEOS REQUIRED BROILERS ETC. AND THE SKIN DIDNT CRISP UP BUT THIS WORKED PERFECTLY!!! THANK YOU!!!
🌾. Thanks for the " highlighted " notation to my, prior, comment ; you , not only made my day, you were , on my heart, as I prepared our , main, meal today ! I cooked pork shoulder until it was crispy as your pork belly, then added sliced up, fresh onions, carrots, and turnips, then a quarter cup of pure orange juice to steam the vegetables with the pork, plus I cooked Egg Foo Yung, loaded with slices of green onions ( scallions ), and, for our " bread ", etc., I toasted flour tortillas ; ( LOL ) ! I am a widow and my sons, ages 25 and 19 complimented me on this delicious meal ! Oh; thanks for saying baking powder for when I do prepare the pork belly ! You are a gift from God to your viewers ! 🍃🍃
✌. &. 👍👍👍
In Philippines, we call it Lechon. We eat it with vinegar seasoned with pepper, salt, and chopped up garlic, or we eat it with this sweet/tangy brown sauce. There’s a lot of brands of the brown sauce, but I like the one by Lasap.
Pork belly is one of my favorite dishes, and this made my mouth water! Keep it up!
thanks for motivating me. and you should try it out, taste so good.
Mandy, YOU are THE best!!!!!!!!!!!!!!!!!!! You have many, MANY supporters and fans of your recipes and excellent demonstrations of how to cook these excellent recipes. Thank YOU so much
Thank you so much for sharing this recipe!! I made it this morning, it is so delicious and crispy!! My family members & I love it! ❤
Thank you for watching and trying my recipe. really nice to know you and your families enjoyed it.
Hi Mandy, I came across your videos only few weeks ago and finally took up the courage to do it coz all other video recipes are so complicated. So happy that I was successful with my first try! My family said it was so delicious. The meat was juicy, tender and the seasoning was just so right. Not salty as compared to store bought. Now my sister is requesting for char siu which I'm going to make tomorrow.
Listening to her I can tell she is really passionate about her pork! Good job!
u really make me hungry
roast duck
A GREAT RECIPE BUT IN YOUR ANSWERS FOR QUESTIONS YOU SAID YOU COULD NEVER PERFECT THIS RECIPE BUT THIS DOES LOOK PERFECT!!
It look so delicious. Thank you!
Oh hallo 🙋🏻♀️ du bist auch hier! Ich schaue mir deine Rezepte auch gerne an!
Being part German, I love pork dishes. Nothing like a crunchy pork shank skin. Similar to what you are making here. I will have to try it.
I just wanted to let you know that I really enjoy your recipes. You have a great personality :)
Omg girl yourve come a LONG way! Congrats on the subscribers! I remember watching this video 4 months after you uploaded it. I have always done my pork belly they way yourve shown. Thank you!!
Very easy to understand & I have tried some of your recipes,,,, all came out perfect. Wishing you the best on your channel.
So far you have been great in your videos, your recipe for the crispy pork is the most outstanding because of your method to scald the pork belly before applying the seasoning, and using baking powder to enhance the crispy ness of the skin..
I have torn up all my other recipes......
Thank you.......
Excellent. Really well explained - I just water-boarded myself on my own saliva.
I've been trying to cook crispy crackling for years- without any predictable results. :(
I'm SO looking forward to trying your way!! I like that you blanche the meat, so that the fork can make the holes in the softened skin much easier, and I'm dying to try the bicarbonate of soda!
Thanks so much, you are the source of amazingly brilliant cooking techniques!!
Ermm her recipe calls for baking powder not baking soda
is it optional to boil the pork first? I noticed other recipes use baking soda not powder? any reason why you recommended not to use baking soda?
I think she meant soda.
Hi Mandy,
I was searching for a crispy pork recipe and came across your video. I am quite a good cook but only Italian and French dishes. I watched it carefully and thought.....I don't think it's going to work for me. But, I really liked the way you presented. Anyway, I did everything you suggested. And to my surprise.....it was absolutely sensational. Thank you very much for solving a problem I have had for many years. Keep up the good work.
Regards
Armando
(Melbourne, Australia)
Its looks very good, Mandy. I really want to try the crispy pork belly someday. I have never tried it before, but it really looks like it taste great. You are doing a great job, with everything. Keep up the good work.
Nothing wrong with your English. Thanks for such good work.
I love this video. The instructions are clear and entertaining.
I always cook this kind of recipe.. I tried different style, but after trying yours... Perfect.. my children like it. Thanks. I like all your recipes.. 😘😘😘
I just love your recipes. Thank you so much for posting
My wife will love this. Keep up your videos. Love them
You've come a long way since 2017 :)
I don't even eat pork but I love this ❤️❤️❤️
that noise is sooooooo satisifying when u took the knife and rubbed it on the crispy skin. lol
Just to be sure, how long to boil the piece of pork in the pot for? Thanks
The video is great! What I loved most is when you said: “See that burned part? I looove that!” That was so cute!
on my menu tomorrow.....and now you have 1.6million views....woooooowwwwww.
This is the best way to make crispy pork belly
Hi from Texas. I am hearing impaired;you are very easy to understand. Thank you.
Thank you very much for your secret tip. My pork's skin came out super crunchy and not chewy. Only few areas still were chewy and not crunchy might be because it was not evenly well cooked. I hope i can subscribe more than one for you. Thank you again.
Thanks for sharing your results with me. That is very nice=)
Andy Lu Samoan cooking
Samoan movies
This was the first video I saw from you back in 2017. You've helped my cooking skills significantly. Still subscribed. Keep up the good work!
This looks absolutely amazing!
Mandy the roasted pork belly look so good. I am going to try it the next day. At time of watching this episode, you have over 1.6M subscribers and I am your latest. Thank you so much for sharing your recipes with all of us over here in Canada. Good teacher. Clear instructions 🎉🎉🎉❤❤
To tell you the truth, from time to time I watch cooking videos. I just happened to follow a recommended video to get here. It seems that you have an interest and desire to grow your channel here. So I subscribed to help you grow.
Thank you for subscribing and motivating
me keep going. I do take this really serious and putting my heart in it. =)
The best advice I could give is to just be consistent with content. There is also either RUclips live or Twitch.tv, if you wanted to branch out and do live stuff on the side.
I love this girl and the way she explains the process, she's so bubbly.
I'm so going to try it!!!! My fav thing when I go to dim sum but they only have it on sundays. That and their duck.
I love your videos. When I make your reacipes, my family is so happy. I will try this one on the mexican version . Thank you so much for sharing ❤️ 💕 💗
i'm finding myself adding more of your videos to my favorites list! you're adorable and you make your videos seem so easy to follow! ^_^
Thanks for watching and liking my videos. New videos every Wednesday and Friday. Hope you keep enjoying!
Jan 2022 Mandy you’re rocking! Now you have 1.06M subscribers! Plus one meeee :D CONGRATULATIONS! I’m from Hong Kong, I’m feeling homesick and I was talking a French guy who’s passionate about food. I told him about this 5-layer crispy pork. I mean man this is dedicated gourmet food you can get so easily from local restaurants cooked by chefs who do it everyday professionally. Now I know how spoiled my taste buds have been. It’s never the same anywhere else. Even getting the right ingredients is a bit difficult. Love your video x
Thanks for the recipe and the very good instructional video. What would you suggest for sauce or dip?
You are very honest,friendly,and very sincere.You are a real winner and will achieve happiness.GOD BLESS YOU and thank you for your excellent recipe
Thank you so much for the sweet comment. It is my pleasure to provide good videos. Hope you keep enjoying them.
Thank you for the pork belly recipe.Is it necessary for me to bring the cooked pork to the top level of my oven after cooking for 50 mins? My pork looked very crispy already and delicious .
Thanks for your reply.so it means that i do not have to my cooked pork to a higher level
Hi there, from Australia. I just followed your instructions and put my prepared belly in the fridge. I'll cook it tomorrow. Great video. Very funny, and your English is fine! Thank you.
Who cares about the pic quality , its the contents that matter! Great job! Good english too!
Subscribed! Going to make this over the course of the next 2 days. I'm having a crispy pork belly competition with the Chinese chef at our favorite restaurant! Something fun as we always end up chatting about good food! We are going to taste test and then feed the entire staff! Will keep you posted! And thank you for sharing all these delicious recipes! Keep up the good work!
UPDATE: My friends, both Chinese chefs, could not believe I made this dish. And they, along with all of their staff, ate all of it. They kept questioning me, asking if I made this dish myself! "Yes! However it was a team effort!" ;) Thank you for providing a recipe that made my friends...both Chinese CHEFS...savor the moment!
On a side note, they asked me to make more Chinese dishes, so I will be making more of your recipes!
🐷 Looks like a piece of delicious, thick Cracklins, here in South Louisiana ! Thanks for the information regarding the baking soda for the crispiness to the skin ! 🐖. 👍
I love your spontaneity, I’m following your recipes after the wonderful sesame chicken, got my family to start making it. We are all addicted to such delicious dish please teach me how to make char Sui sou. I will trust your recipe. I look forward to it.
I have a craving for crispy pork belly but only the Filipino restaurants in Canada serve it where I live. This is how I found your channel as I figured I would try to make it. Thanks for the recipe.
Mandy, I made this crispy pork belly tonight and it was delicious, thank you so much! 👏👏👏
that's the best pork belly video I ever seen...I love her technique... it was awesome
Really nice explanation...thank you! I am going to try it out.
I made this yesterday and it was awesome. I would love it if you posted simplified directions with the ingredients, I ended up watching parts of the video several times to get times or directions.
Hey, glad to hear that yours came out amazing. Thanks for the advice, will keed that in mind and put directions in the end next time =)
The directions and ingredients are also in the description.
You're so refreshing to watch cooking. I enjoy your recipes and ideas for cooking. I'm going to try making this tonight. Thank you! You speak very good English ‼️☺️
Thanks for the compliment=) You are very nice.
Very good idea using baking powder.. Thanks
My pleasure. Glad you like it.
U only use baking powder but no vinegar and salt needed right?
Andy Lu no vinegar if backing powder applied. Salt a little bit...
I use baking powder and salt=) No vinegar.
If i have leftover, how can i reheat it and is the skin still crispy?
I’m trying your recipe right now! Pork is in the fridge and my Chinese friend is waiting for the results from a half Canadian girl.
New suscriber. I've just made this pork belly. So crispy and delicious. Thank you!!!
I am looking forward to make your lap cheong recipe!!!
hi there sweetie,
luv the simplicity of how you prepare this traditional pork dish.
I'm from malaysia n this dish is a must have for all festivals and you made it look graet!
I made my roast pork back in 1985 when i finished university. when i saw your video...
i just has to do it n again and it actually came out fantastic n straight forward easy.
A big thank you n keep up your fantastic video. My customers luv your recipe...
by the way...i am running a restaurant and in the mist of opening another..so i will use your roast pork as a starter for the grand opening. Cheers n Thank you.
Hi, you are so sweet, That is a such nice compliment=)
I know that in Malaysia, people make crispy pork too. Just letting you know, the one I made is actually Chinese style.
And it is cool that you are running restaurants. Best wish for you
What did you put inside the water before you put the pork belly
Thanks for watching.
They were 5 slices of ginger and 3 tbsp of cooking wine.
Thank you for this recipe.
I made it two weeks ago and for the first time ever I had serious crackling.
The meat was delicious too 😋
Hi your procedure looks very easy and apparently successful. I read you said not to boil it long. Can you tell me more or less around how many minutes should I boil it? Thanks :). By the way I just subscribed. Keep up the good work!
Thank you for watching, I am happy to know that you are going to give it a try.
Put the pork belly into a pot with cold water. After it comes to a boil, let is cook for 2-5 minutes depends on the size of the pork. If you have any other questions, let me know.
Thanks for asking Vicky! I already bought the pork belly and I was wondering how long to boil it for. Luckily I scrolled through the comment section and found your comment. Thank you! I hope it turns out well :)
Thank you! Very nicely explained. I could not get a slab like you have. My store sells 1-1/2 cuts. But I pierced them together with with skewers. I understand your last comments. Once you taste you feel like I'm gonna eat this all up! The problem is the day you make it the crispy part is the best.
P.S. I'm in the U.S. You say "baking powder". I wondered if you really meant baking soda as we call it here. I thought this after reviewing a lot of different recipes. I ended up using baking soda. I must say my end result was quite delicious. Thank you again.
Oops sorry! I now see you say "baking powder not baking soda"
I am curious now. If you used baking soda., the end result should taste a bit weird and bitter...
@@SoupedUpRecipes Perhaps the shaoxing rice wine (an acid) reacted with the baking soda, which took away most of the bitterness.
That is almost the same as we in norway eat for christmas. Maan im sure that was good!
Love your videos, genuine and easy to follow. Nothing wrong with your English, it's easy to understand, actually very cute if allowed to say that. You are not European decentant, what do people expect, I bet critics don't speak Chinese in any form. Please keep the awesome videos coming.
I have a question. So are you sure the powder you use is baking powder? Or is it baking soda? Just want to make sure. Thank you for your video :)
baking powder not baking soda
Thank you :)
You can't use baking soda at any kind of food dude.. it will kill you for sure :)
Baking powder contains about 30% baking soda.
Use baking powder to create a chemical reaction on the surface of the skin. Baking powder is a mix of baking soda (base) and cream of tartar (acid). In its powder form, it will not react until it comes into contact with liquid. Baking soda on its own has nothing to react with, so it will not make crispy skin.
Polite, clean, very clear explaining, subscribed!
must try this recipe
Your simple explainations are very good and easy to follow. I love your recipies.