(HD) RECIPE: Home Made Chinese Roasted Pork Belly 脆皮燒肉
HTML-код
- Опубликовано: 15 сен 2024
- (HD) RECIPE: Home Made Chinese Roasted Pork Belly 脆皮燒肉
** This was actually my very first attempt at this Roasted Pork Belly. I wasn't going to film a video of it as I didn't know if it would be a success or fail. Fortunately, it turned out quite nice. =) So, please excuse the crappy unprofessional filming ~.~"
If you find it is too difficult to prick the pork skin when the pork is raw, you could follow the steps in the video exactly, EXCEPT wait until you have removed the thick layer of course salt, prick the pork skin before you put it back into the oven for the very last step (skin popping and crackling). The skin becomes much easier to handle (pricking holes) when the piece of pork is cooked.
HEAR ME EAT (ASMR): • Roasted Pork Belly w/ ...
FACEBOOK: / 340231169436831
RECIPE:
For every 1.2kg of Pork Belly:
1/2 tbsp Chinese cooking wine
3.5 tsp Salt ( for marinating )
2 tsp Sugar ( which I didn't add )
1/2 tsp Five Spice Powder
1/3 tsp White Pepper Powder
FREE Audio By: mp3skull.com/mp...
+1milkcow1010
You can actually skip the vinegar. I've tried it both with and without. I prefer without.
But if you want to try this with vinegar, it is white vinegar. =)
i tried and is really good yummy your receipe but only disadvantage was so hard to pok the holes in the raw pork belly skin~ i guess is better to do it after the first cooking session with salt~
food4444lyfe™ I've tried with the apple vinegar and the result was awsome. I don't like rice vinegar which is a traditional vinegar in my country and the smell at the end was terrible
Have you made it before and followed this video?
Or are you planning on making this?
If you want to have more juicy ones... you must buy a GOOD quality piece of pork belly. It should have at least 5 distinct layers ( from the most top layer of skin to the most bottom layer of meat ).
Pause @0:01 of the video... you will see what I mean =)
Just hearing that knife go through the pork skin, and hearing the crackling sound that it makes is such a sublime experience. It makes me want to make this myself. Thank you for uploading this.
+Drake Santiago You're very welcome, Sir. (*˘︶˘*).｡.:*♡
sounds like a vegan crying
Refer to the description box for a further detailed explanation ( tip ). (^_~)
@ Chrisnier moo
During ' baking ' ... 395F.
During ' broiling ' ... " HI ". There's is no temperature setting for 'broiling'. =)
Except that one some stoves (like mine) there is no "LOW" or "HI" for broil...the only thing that be changed is the temperature setting used for baking. When I see instructions for HI broil I usually just set it for 525F... but even that might be a bit high. Or a bit low. I'm not sure.
+Franken Stein If you have various setting for the broil function, you have better turn on the interior light and watch for the first trial, or you may burn it like my girl did.
Hehee... THANK YOU!! ^3^
If you decide to give my recipe a shot (which means no parboiling)... don't forget to refer back to the description box for 'extra' instruction.
I can't remember exactly how many grams.. since it was recorded a LONG time ago... =P From the looks of it... I would say around... 800-1000g :*)
I have made this half a dozen times and it is an amazing recipe. Very simple and my family says it tastes better than store bought pork belly. I live in the SF Bay Area and if they can say that, that says a lot because we have a lot of authentic Asian restaurants here.
jldmd Wowww... glad you and your family enjoy it !! ♡〜٩(^▿^)۶〜♡
@ Candy Lee Yes... around 1 hour.
Taking off the salt is for the skin to crackle and pop during broiling. =)
@ thinh nguyen
It has to be Coarse salt, whether is sea or not, it doesn't matter.
Coarse meaning it must be the bigger grains of salt. =)
Is the below of the pork belly eatable ? It seems abit black :)
***** I have used ordinary table salt and it hs worked well. Just make sure to scrape off all the salt before you do the final phase
Vulgar salt?
Michael Differ Old Salts can be pretty vulgar. Especially after being at sea for any length of time.;)
He He.
It depends if you'll be serving a lof of other foods too with the pork belly.
Normally, I'd say around 1/4 lb per person... so for 5-6 people, I'd use a 1.5 pound piece of pork belly.
You could definitely leave the pork belly in the fridge longer than the suggested time.
Do not forget to read the little extra info in the description box =)
Pls let me know how it goes... (^_~)
THAT CRUNCH HAS ME SHOOK. THANK YOU FOR THIS.
No problem, LIz. =)
Yes... you can definitely boil it first.
Oh.. don't forget to read the little extra ' hints ' in the description box ( especially if you plan to boil the meat first (^_~)
FYI for some ovens, GRILL is the same as BROIL, as long the heat is from above
I can't remember the name exactly. But I've included a link in the description of where I got the song. It is by a RUclipsr named, Sungha Jung. =)
Thumbed up for your epic crunch lol
Hahaa.. Thank Youuu !! ~(˘▾˘)~
What is the Temp? Low or medium low or high?
Different machine got different option?
Frozen pork can be work?
ifeng
God tier crunch
So many versions of roast pork belly on RUclips but this is the best version... Been following thus recipe more than 10 years and I keep coming back when making roast pork belly 😊
Thank You So Much!! 💖💞💕💕💕
Finally, a chinese recipe where they don't boil the meat.
Very nice recipe. I hv tried it countless times until I can bake it without referring to the recipe. Its the best. Everyone I made for just loves it.I skipped the sugar too. Tq for sharing. In fact, I hv just marinaded another 2 kg this week.😀
you woke up my tummy worms..hungry! nice video by the way
Cooked up this recipe for the family dinner. I did not have chinese rice wine so I used vinegar. Had a problem pricking the pork, BUT, it was delicious and thoroughly enjoyed by all. The "crackle" was the best I had every made! Today I purchased metal skewers, with plans to buy rice wine. So I cant wait for the next time!! Thank you very much xx
Wikitoria Singleton Wowww... SO glad you and your family enjoyed it !! (´▽`ʃƪ)♡
Ohh.. if you have difficulty pricking the pork skin. You could follow the small tip I left in the description box. Because I find even metal skewers are hard to prick sometimes. ~o~""
food4444lyfe™ Many thanks.
+suanne chong
I haven't tried using normal table salt. But I've heard from others that it works.
The only problem is... you'd need A LOT.
And also the tiny grains of salt might fall on to the meat part ( if the foil isn't snug enough around the meat ).. then you might end up with really salty meat.
is it a must to use salt?
seems like too much and very salty
+veronica Cullen
Pig skin is tough... coarse salt is less salty than fine table salt. Couldn't even taste the salt when I was eating it. =)
You can try using foil instead.
But the salt is there to draw out the extra moisture so the skin is puffy and crisp after it finishes broiling. Too much moisture in the skin... the skin will become chewy which is not what you want. =)
food4444lyfe™ Pak 594223599$467644000
Scotten C viii viii no
Witte chocolade
I lost count of the number of times I've seen this clip but each time I still will salivate when I see the meat being cut! :)) Thanks for the share.
Hi, i've tried your recipe last day and it was super delicious. Thank you!!!
+Laetitia Vaiana LAU You're very welcome !! =D
Delicious! Just made this tonight for my husband and I. Came out great! Super juicy and flavorful! I just used garlic powder and black pepper to marinate and only set in the fridge for 5 hours, still came out tasty and crispy. Thanks for sharing your recipe :)
amitufi5 Wow... very nice. You're very welcome !! Glad yours turned out great !! If you can find yourself a nice fresh piece of pork belly... the effort needed is immediately cut down by half. Minimal seasoning needed also... (^_~)
I'm having a foodgasm just from watching... Now I'm SUPER hungry..
LMAOoooooo !! XDD
My husband found your video n gave it a try. First few attempts he couldn't get the skin to crackling. So I watched your video from start to finish. Then realized he didn't change bake to broil when he return the pork to the oven. But once we did, omg it's so crunchy and yummy. Taste just like the BBQ store. Now we don't have to go buy it from the store anymore. Thank you so much for the video!!
yeiggam Hehee... you're very clever !! Yes, it needs to go from bake to broil. ^o^
Home made ones are wayyyyyyy better !!!! (っ˘ڡ˘ς) And you're very welcome !! ( •ॢ◡-ॢ)-♡
很谢谢你提供的食譜,很實用,效果出來真的爽脆,家人全都喜欢,超愛吃。
Lim bhoe Lim, you're very welcome. Very glad you and your family enjoyed this. (•‾⌣‾•)و ̑̑♡
No matter what health buffs say pork will always be delicious and fried pork has always been a favorite of my family and friends when I cook it and this looks yummy,thank you for the information on cooking it...
+guppymer Yessss... BEST !!!!!! =D
That skin looked awesome!
Yup... that's what I would suggest too. It's so much easier to work with the skin when it's cooked. Let me know how it turns out pleassssse =P
It is dishes like this and Beijing Duck, and lobster with lemon butter, and prime rib, and oyster po boys, and king crab... that have stymied all my attempts to go vegetarian.
I just baked it for tonight's dinner after I left it for 20 hours in the refrigerator. it was delicious! It is a very simple recipe. Thank you for sharing your recipe with us. Yummy!
Chen Schneider 20 hrs in the fridge is PERFECT !! ^o^ You're very welcome & glad you enjoyed it. (⸝⸝⍢⸝⸝) ෆ
food4444lyfe™ Do you cover the pork with anything when it is in the fridge skin side up?
Thanks!
food4444lyfe™ That make sense. Thank you very much :-).
Fuck, you know this shit is awesome by the crunch the skin makes.
I'm looking for simple pork belly recipes and this one seems to be the most simple of them all. Most i've seen call for so many steps such as boiling before roasting and and cooking for hours at a low temperature then raising temperature for a period of time. Also other recipes using alot of other ingredients for the meat. This is ideal for me; salt, pepper and 5 spice. Easy. Can't wait to try this! 😀
@@WeeStevieB Please do give this recipe a go !! All those different extra steps are't really necessary imo... and a bit intimidating, to say the least. Also the simplest ingredients / condiments allow you to ACTUALLY taste the pork. No soy sauce... oyster sauce necessary, trust me. Thank you for your support 🙏💖💕
大半夜看这个口水都出来了
+Wenhao Lu XDDDDDDD
food4444lyfe™
Not a plastic toy, the knife is made of a ceramic material. I recognize it right away. It's very hard and tough. Does not corrode and it needs very little sharpening unlike the forged metal knives. Great video!!
crunch-gasim
... (¬‿¬)
Yes... you can definitely boil it first.
Oh.. don't forget to read the little extra ' hints ' in the description box ( especially if you plan to boil the meat first (^_~)
But I can really remember the name of the song.... sorry =P
All of me
Hi. I've finally did it. The first time didn't work out well because I forgot to leave it on the fridge for 12 hour.
Today I try it again by follow you instruction strictly. It come out perfectly!! Thank you for your video!!
Oh Em Gee!!!! this is not good watching this while you are on a diet LOL
Tyler Mauga I'm actually on a diet atm...... (ToT)
food4444lyfe™ LMAO
Have made this 2-3 times already, simple, easy to follow, fabulous!
Thank you so much. Really glad it was a success !! 😎👍👍
that sound of the fat... unreal
William Leier Hahaa.. XDD
Wow! great recipe! i moved from nyc Flushing Queens, NY to sw Florida and of course i miss all the great asian food from NY. Now because of your video, i can make as good maybe even better that downtown Main st. Flushing. First time I made it i nailed it! I am a very avid cook and make stuff from all over the world and this is a great dish, Thank you for sharing!
Congrats on over a million hits, now i know why!
Regards from ,Florida!
Rene
Thank You so much for commenting ! So glad it was a success on your first try !! ^.^
Great recipe. Except, it turned out much too salty
The salt shouldn't penetrate at all. If it did, the salt ended up in the meat, either by the sides or the cuts/holes in the skin are too deep. If you do it right you shouldn't be able to taste it. Good luck!
Paul Matteucci
Goodness , i am so hungry now after watching and hearing the crispy sound under the knife. Good job and thanks for sharing.
Making this for the first time is really a success. The most important is the skin and you did it to perfection. Good job 👏. I need a wife like you to cook for me hehe.
自从3 年前开始，每次烤烧肉都会找回这个食谱，全家都爱吃。谢谢！
thanks for sharing! No more secrecy anymore... I always wondered how the skin could be so crispy! I will absolutely try this because it's one of my favourite dishes!
what if it doesn't crackle even after 30 mins after removing salt? my 1st attempt was perfect with 1 kg pork belly.....this time round i had 1.5 kg ....it's been more than 30 mins at 200C and it's slowly crackling..... :(
This is by far, the easiest to follow recipe for making a crispy pork belly. Thanks for the great video!
Thanks so much for your comment. ( ˘ ³˘)♥
And yes... it's PERFECT with rice !! (⌒▽⌒)☆
what i did with mine was also good, i brine it in salt water with garlic cloves and bay leave for a night. then air dry it for 30 mins. then slow cook in oven for 4 hours. let it rest 20 minutes. then in a pan, lightly oiled, fry the belly skin side down.takes 5 secs to puff up the skin.. nice puffy skin, juicy pork.
Wow.. sounds YUMMY !!!
Next time I make this… I will try you way !! Thankssss !!! o (^‿^✿)
Broil on " HIGH " . Are you sure there is no 'heating line' anywhere inside the oven (specifically on the inside TOP area) ??
Outstanding ! now i know..coz ive ate one of this in Hong Kong and cant get enough of it :)) thank you ^^,
Hey... no worries... I definitely welcome any tips! This was actually the very first time I made this... so I was stupid enough to stab the skin when the pork was still raw. My friend and I took turns stabbing... took us 30 minutes! As you can see... I didn't even have the right tools to begin with (being in a foreign western country does not help -_lll)
TQ for your video. Just made (and consumed) the crispiest and lightest crackling I have ever made using suggested method.
the sound of the crunchy pork skin sounded delicious! i will try this!
Thanks !! Wishing you success & hope you enjoy !!!! ^O^
It looks delicious. Crispy sound is also very nice. I think it is very good matching with rice. THank you for upload this video.
that crunchy skin sounds heavenly.. omg!
TheNumbaOneMiss Hahaa... thank you !!!! (｡’▽’｡)♡
I don't think there is anything wrong with the temp settings...
I'm thinking... it is because the skin is not dry enough ... ??
Next time... you may leave the pork in the fridge for an extra day or something. Also... did you use ' bake ' or ' broil ' for the last stage???
The sound it made when you sliced through it.... Its like the heavens opened up and god spoke to me..lmao! That's deliciously awesome! Great vid....subscribing NOW
Lolollolll.. thank you so much for subscribing !!!! =D
thumbs up for just the sound of the crackling alone!
this is the crunchiest pork skin I've ever see, it's even better than the store make. I gonna try this :-)
+Peace ToAll Please TRY !!!!! =D
The sound when you cut through the skin is unbelievable.
I'll definitely make it soon.
Please try making it !! It's so much fun and it's sooooo yummy !! ^O^･*♡
I made this twice already and it's always a big hit! Thakoon to so much for sharing!!!
Cathy Leslie Wow... that's good to hear !! You're very welcome !! ♡〜٩(^▿^)۶〜♡
I made the pork tonight after I failed last time (over a year ago) and this is what I want to share. Overall, great instructions and tutorial, I just need to tweak things here and there. I found that:
1) the coarse sea salt (despite it being coarse) still fell over the edges as I lay it on top and ended up making the meat a bit saltier than I want.
2) I was pretty generous with the seasoning and made sure I marinated all over the meat portion but still didn't have feel like it was well seasoned.
excellent video -- i can get this cut at a chinese grocery, but not afraid to try it now in fact it looks easy and fun to make -- thank you !!!
I tell u this is the best method for home cook . Still amazed me after so long thank you very much
are we need to boil 1st the meat before pouring the ingredients into it? because im affraid the pork is not cooked enough..
Best recipe ever !!!! Thank you.
You're welcome. EnJoy 💝
1) Before you cut up the pork belly to serve, you could use a clean kitchen towel to kind of pat dry the surface of the meat.
2) You could make a few slits across the meat part of the pork belly ( the bottom part ) before you add the seasonings.
+Paul Lam
For 1kg... around 3 tsp. This is only for the salt marinating the meat ( not the coarse salt on the skin ).
Many thanks for this recipe. Easy to cook and really tasty. Family members simply loved it.
Tan Boon Leong Thank you, Sir. Glad you and family enjoyed it. (´▽`ʃƪ)♡
I would use only course salt for the layer because with any other types of salt.. the grains are too fine that it might penetrate thru the skin. You top it with course salt because you need to draw as much moisture out of the skin as possible without adding too much saltiness to it.
You could just use a toothpick. I used a tool cos I chose to prick the skin when the meat is raw, which is so much harder.
Hello!! This looks really easy for beginner to make !
However, instead of seasalt, can I just use normal table salt? Will it makes a lot of different for the outcome?
I am buying pork bell today to get it ready for tomorrow! I am going to try this! I hope it come out as good as yours. Great and simple recipe.
요리 영상 너무 잘보고
구독하고 갑니다😀😀😀👍👍
This is by far the simplest (and most delicious!) way to make this! Thank you!
dogg909 Thank you and you're very welcome !!!! ｡^‿^｡
We do this a couple times and we always come back to your video great job.
Aww.. thank you so much for trying out my recipe !! =D
Did it again and still super amazing.
Thanks You!!! ♥♥♥ But I didn't really follow any recipes... so I just kinda estimated on the amount of condiments... but you could try this out...
For every 1.2kg of Pork Belly:
1/2 tbsp Chinese cooking wine
3.5 tsp Salt ( for marinating )
2 tsp Sugar
1/2 tsp Five Spice Powder
** You may want to read the comments some of the ppl left here for extra tips ** (^_~)
Did your skin turned out alright?
I'm not sure what the actual purpose is with the vinegar... :|
I wasn't going to use it, but had a few ppl said I should but didn't say why.
I tried it both with / without vinegar... I prefer ' without '... as the skin turned out a little better =)
What is a fan forced oven? Do you see a ' broil ' function???
That siu yuk looks great! You make it look so easy to cook!
Aww... thanks SO much Molly for your compliment ^^♥
I'm glad you are enjoying the videos and giving some of my recipes a try =D
I will keep making vids !!! (^_~)
Still the best method I’ve ever used 🙌🏻
Looking forward to making this soon!! Key is salt! Plenty!
Try this recipe and see how it turns out... =D
Hello, I am trying this today and my pork belly is 2.4 kg. I was wondering do I double all the ingredients measurements and also the cooking time ?
If you do not want to use salt... I guess you could use a sheet of aluminium foil to cover the top.. But keep in mind that the salt is there to 1) draw out excess moisture from the skin to yield a crispier skin 2) prevent the skin from burning before the actual ' broiling ' process.
Watching this video at mid night is such a torture!!!!! Well, at least I know what I'll have for tomorrow's dinner.
This is an excellent and fool proof recipe which I am very grateful to be able to cook now.
Thank you food4444lyfe™ for showing us how quick and easy it is to be making Chinese Roasted Pork Belly.
:)
Gong Hey Fat Choy
Talwyn22 Aww.... Gong Hey Fat Choy to you, too !! ♡〜٩(^▿^)۶〜♡
You're very welcome and please KEEP COOKING !!!!!!! (•‾⌣‾•)و ̑̑♡
I believe is to prevent the skin from crackling and burning. You want the crackling to happen towards the very end of the cooking process.
If you use course salt... never too salty. Could hard taste it at all...
How close was the skin to the heating pipes ??
If you are using a large conventional oven, try not to put the pork up too high... because when the skin is crackling, A LOT of the oil is escaping upwards... and that might be causing the smoke and fire (when so much oil is hitting the heating pipes).
Also, when the pork is on BROIL, you literally have to be standing in front of the oven watching it crackle the entire time ... so you can act accordingly.
2 cont.) i had left the pork to be marinated for over 15 hours, maybe next time I will add even more spices. The taste of the final product still tasted "gamey" from the pork meat. I used Hoisin Sauce as the side sauce and that helped with balancing the taste.
3) I placed the tray in the middle of the oven and with broiling, it burnt part of my pork. I had to cut the broiling short and scrape off the burnt part.
overall, pretty good! Any other advice will be appreciated!
Is it important to leave a little bit of salt on the skin when it goes into the oven for the broil process?
Is it true that rubbing vinegar on skin will make skin more crispy? If yes, should i rub vinegar again after i remove the salt and before broiling?
I am eating right now a crispy pork belly i bought in a chinese market. Ty for the recipe, i will try to make my own tasty crispy pork belly! ;)
that was ridiculous- looks absolutely amazeballs. i cannot wait to try that
Thankssss !!! ( ´͈ ॢꇴ `͈ॢ)･*♡
Ahhh!!! It turned out amazing, thank you so much, I made it for my whole family. They said we don't have go buy it anymore...just make our own. LOL You ROCK