脆皮烧肉制作过程︱Cantonese Crispy Pork Belly Recipe [Eng Sub]
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- Опубликовано: 10 сен 2024
- 来自妈妈的秘方 - 广式脆皮烧肉
材料：
带皮五花肉 1.5kg
五香粉 1茶匙
盐 3茶匙
胡椒粉 1茶匙
醋适量
腌料分量仅供参考，视个人喜好酌情增减
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Background Music: Cherry - Josh Woodward
謝謝你！按這方法做了好幾次，每次都成功，但會將步驟一和步驟二對調，即先刮好皮和針刺皮。才分別在肉上醃味和刷鹽在皮上。
看视频时我也在想，为什么不先挂猪皮才腌肉,这样子做起来似乎更方便。
请问冷藏三天后拿出来需要解冻后才烤吗
对，先刮皮和針刺皮再醃肉這样做比较卫生，醃好肉再刮皮感觉肉很脏🙄
I just made this for my family after failing the first time (I didn’t use vinegar to dry out the skin and the pork belly didn’t crisp up!) and they told me it was better than the store bought ones! I slightly changed the cooking time 350 F for 1 hour and then 450 F for 20 minutes, 10 minutes broil- and then let it cool on the rack for 10 additional minutes. DELISH!! Ho ho sik 👍💕 thanks for your recipe!! ( also I only dried it for 1 day instead of 3)
Fit. Tiffanie Glad that you and your family love it ♥️
To all those complaining that they can't see the English subtitles: just click the 'CC' on the bottom right of the screen and they will be revealed. I just did and it worked for me.
Sensational crackling recipe, thank you.
normally those are the type that have to spoon-feeding. lol
Ini
@@gracesanger9096 What?
前两年我跟您的食谱做，去年皮痒找别的减少麻烦的做法。我后悔了。感谢您的食谱 我今年会乖乖的。还是您最好 给的食谱不会败。
Best crispy pork recipe I have seen. Scraping of the skin is a good aspect of the preparation.
步步到位，符合原理，解说有条不紊轻松自然，活泼可爱，赞👍👍👍
After years of research through all pork belly recipe video in youtube, this one has the most bubbly skin, and I can conclude this method is the one that won't break my teeth
Willson Jo definitely wont break your teeth! This pork skin won’t turn hard or chewy
My teeth are tough, I take the caps of my beer bottles with them.
做了。吃了。老婆不会欣赏烧肉的都讲很好吃。
喜欢这个材料少又不用那么多盐的烧肉食谱。
Cinch Vv Tan 哈哈哈 不怎么欣赏烧肉的都说好吃那真的是最好的赞美😁
感謝分享，看過許多做法，這個最合適我家庭煮婦的做法，讚👍👍👍
謝謝無私分享全製作過程
已經自制了兩次都非常成功😋
我第一次做，照她的方法👍👍十分成功。好脆皮😋😋多謝你
Fonggosun Kong Fong 嘻嘻😁
解釋清楚 圖片已證實超靚必定好吃!
已經看過無數燒肉的視頻, 選擇你是最好的! 我必定要試試你的方法!🙏
Susan Warren 谢谢☺️真的一定要试试
cocina delicioso,yo aprendo y me encanta sus platos.felicitaciones.
Con que adoba el chicharrón?
Gracias
I've studied lots of pork crackling recipes - and this is one of my favourite ones!
Wow that is good to know, Boo Cross. I have seen pork skin cleansed with the knife blade like that before, and that is probably why the crackling looked so good. Good to know, so I can do that when I make Roasted Pork Belly.
Hi, have you the recpe in English ? Thank you
看了这么多视频最喜欢这个了
謝謝無私分享完美的做法.
HkTV
為何不是刮了皮後才放味？D味咪落哂板上？
你有道理
1年前我按照了你的食谱做了 超香脆的 1年后让我想起我又想做来吃了。哈哈，多亏有你的分享。谢谢。
好感动～竟然每年都做😭
Huey Chie Poon 没有新作品了吗？😁
近期内会出一个，有什么想学的吗？
那你打算做些什么呢？
我目前没什么特别想学的，最近都在忙着做年饼呢！
你是马来西亚哪个洲属的？
怪古灵精 想做些饼干和面包～我是槟城人啊～
The best and very simple and tasty recipe of all that i see!!!!
Well, Preparation is the Key to a delicious Roast Pork Belly, Well done. "Kang Hu" in Hokkien means skilful in this case cooking.
I prepared mine and roasted it under an Airfryer for 40min 200deg C, much easier and faster to clean up. I just marinated it overnight in the fridge, that's all, the rest is similar.
Hi.. Really hope you will notice my comment here..
May I know is that only REFRIGERATED for 3 days? After that we just put it directly into the oven? Or do we need to take it out for a moment and do something more? This recipe looks extremely delicious!
请问，我们不需要冷冻，只是冷藏3天后，拿出来马上烤？还是需要怎么处理？
这食谱看起来好好吃！😆
Yes, you dont have to wait , straight roast it after taking out from fridge
冷藏三天后就可以直接送入烤箱烤
@@HueyChiePoon thankssssss 🤗❤️❤️
I use a hair dryer to dry out the skin. I can't wait 3 days. I'm sure it comes out better if you let it dry naturally though.
bushcraft adventure just curious how long you take to blow dry the skin?
@@HueyChiePoon 10-15mins but that's after it comes out of the fridge for 24hours after being brushed with vinegar and salted. I put it in the oven @ 120degrees celsius for 35-45mins to let it dry out further depending on size of pork. Thenanother 40mins at 180 degrees c then 10-15mins under the grill. I think your crackling looks the best so will try your recipe I just dont like waiting for the pork it's too good!!
it works very well try it if your looking at the comments to see if its good :)
有這麼棒的媽媽真好
儀陳
Ok I
儀陳 Baby 在吗
儀陳 你妈妈听了会生气的
I did try your recipe and it was the hit of the party. Sooo crunchy and flavorful. I have requested to make this again and also share your You tube video. More recipes please.
What exactly are you roasting this in, halogen cooker where heat comes from the top similar to a grill?
Halogen heats meat 360deg not just from above closest to lamp, it's like microwave
Thank you for subtitles, beautiful prep techniques demonstrated.
Thank you very much.good
请问我涂上醋后可以收冷藏然后再涂第二次醋吗？
还是涂了一层醋，放在风扇地下（有菜盖盖住）风干可以吗？
因为挂着很多苍蝇🪰😅
看起来真好吃，好脆，谢谢 您.
I'd scrap clean the skin first... Anyway, the recipe is great. Thx
棒棒哒！👍🏻谢谢啦！感恩的心❤️
Wish I could read the comments.... looks like it tastes good
Marcus Crochett same
Marcus Crochett I'm trying it. Its not hard at all. Pork has been in fridge for two days. Hope it goes well!!
zmeiling I’m a year late responding but, how did it come out? Lol
您好 我看到您的烤箱里 上面有放铝箔纸 请问要如何放？这样就不会让油喷到烤箱上面对吗 谢谢
yap mk 就是剪一片铝箔纸然后大略的包😂没有什么特别的技巧 哈哈哈
Is it okay if the pork belly have a spot of discolouration while it’s waiting in the fridge for 2 days? It’s just one spot that’s dark red.
Hi Vincie
Thanks for your roasted pork demo. Btw do your wash the pork
First step should be poking the skin, the more the better. If you score the meat first it will be hard for you to poke holes into the tough skin because the meat underneath flatten out.
Second only score and rub the meat with spices
Third aluminium wrap the pork
4th brush white vinegar on skin
5th rub salt into the pork skin add a pinch of baking soda to hasten the drying process
Sun-dry if possible or you can set 100degC in oven for 1 hour to quickly dry out the skin.
Remove excess salt. Brush excess oil from pork onto the skin or use cooking oil.
Bake again at 250degC 30 minutes at highest point in oven.
Finish.
Hi Vincie, thank you for yr reply. My highest temperature is 240 degrees C. Not too high to bake? Should i put my baking rack in the middle or bottom level of the oven? Thanks again.
52muimui it’s okay if you bake at 240 degree, but make sure you observe from time to time and cover it with aluminium foil once the skin turn golden. Recommend to roast it at top level first then move to bottom level after the skin golden in colour
I loved this recipe. Was easy and yummy. Thanks for the video.
Hi, should I use grill or bake function ya?
试过几种烧肉的方法，还是这个最赞👍，可以顺便教教烧肉蘸酱的做法吗😅？
请问吃不完的烧肉第二天要怎样加热呢？
I tried it and everyone was amazed lol. Thx for the recipe
ferdynand2402 Happy to hear that😄
What times and temperature did you use?
谢谢师父！
Awesome hands down. I can’t wait to try this myself. Yummy in the tummy.
很賢慧婦人 應該要找這樣媳婦 嘻嘻
刮猪皮这步比较好👍👍
Hi Vincie, is it ok to store the pork for longer in the fridge in case I wanna prep well in advance for the weekend?
Really want to try this for New Year’s feast!
I watched other video and your's is no nonsense and authentic. Great job.
妈妈很漂釀😊
请问，腌制好的猪肉放在冰箱三天不会坏吗?
我在住家未做過，旦是可以簡單啲用滾水拖塊皮完後打針擦少少鹽釣干水就可以去燒烤，不用幾天，在香港北風天一晚已經有多，幾小時就可以。
tin sung lok 我也有试过你这种做法～烤出来的猪皮会比较硬～你可以试试这个视频的做法～烤出来的猪皮非常脆，不会又韧又硬
很多謝您的分享，同時妳的用心解答；贊 ！
Don't forget to use vinegar. That's the key.
Seems easy to follow..will try it thanks. Can you do a braised pork recipe?
Platypus you try it you love it! Hmmm...I don’t really have a good braised pork recipe, will try and share once I have lol
试过,效果很好👍
Kevin Su 谢谢你的肯定☺️
Really nice. Can't wait to eat.
多謝。可惜沒有切開，想看肉的顏色，及聽聽皮有多脆。
what's the ratio for the 5 spice, salt etc pls
Looks 1:1:1
3 days ? that too long to wait and eat roast pork
Did you wash the pork first before seasoning. Why not scraping first
lotus chang i do wash it and let it dry before scraping and seasoning
Oops, sorry for that. Anywhere thank you so much for the video English translation.
Hi there thank so much for to share. Pls. Tell me what kind of oven is that , temperture and time. Thank
Best looking crispy skin on all of You Tube. Shall try today.
Please can’t you let’s me no we’re you get the burn pork crispy machine thank you
Is it really OK that there is a foil inside the oven? Thanks in advance. 😊
tq so much for the lovely upload
Fantastic.nicely done
很诱惑 很有食欲
What was that type of oven used to cook the pork ?
your way is correct, thank for sharing, love it :)
I've saved this recipe, will try soon❤️
Was that a Turbo nuwave cooker the pork was cooking in
Finally found the youtube chef who really know how to make siu yuk(roast pork). too many fakers out there.
What happened to the English subtitles?
See my reply, above!
各施各法, 以此法合我參照, 食制之道, 步驟簡單而達到色香味形效果, 上乘能者也
Winy Line 咸肥餐
Winy Line ch
忘了先把豬肉過沸水6至7分鐘把污垢血水肉中尿酸除去。沸水后之腩肉更容易打孔。 燭二十分鐘取出，抹去表面油脂再打孔! 继續焗!
translation: easy, i like, simple to make, good job
Do you eat it as is or is there a sauce or side dish to recommend?
I personally will dip it with chilli sauce
it works
everyone is happy thanks
Very instructive though I hope the end product is worth all that time and effort.
谢谢您的video. 请问您是用amway锅烘吗? 怎么不像烤箱呢
TiDot - 不是amway的，是seiketsu的
考的时候不需要用盐盖住吗?
It is better to scrape and clean the skin first before the marinating step. I always add some sugar to the mixture.😄
Do you bake immediately taking out from the fridge? Or let it thaw for 1hour first?
I also hoping to get an answer for ur question.
@@hlladeline her reply was to bake immediately
你好，我来自俄罗斯。 什么样的醋，你已经使用了多少时间它干的皮肤？ 多謝。.
Andrew R 白醋 rice vinegar，刷一层醋等几分钟表面上的醋基本就干了，再刷下一层醋
Looks good must try this sometime
Definitely worth a try! :D
想问 烧肉烤前从雪柜拿出来 需要回到室温吗？
不需要
Thank you for sharing yr roast pork recipe. If i use an oven, what's the methods ?
52muimui It’s the same! One thing to take note is the temperature, use the highest temperature of your oven to roast
What did you apply, is it water or vinegar? Thank you
shobeyl yl vinegar
What sauce can I pair this with?
Can’t be assed to wait 3 days for it to dry in the fridge
您好 請問刷白醋的作用是什麼？
Huey Chie Poon 謝謝妳
我看過很多食譜都這麼說
只是不明白為何一定要刷醋才會脆
因為沒有人做過比較
單純想知道有醋跟沒醋的差異
不過妳的燒肉真的很漂亮
林瑋竣 有一种做法是烫猪皮的，没刷醋，烤好的猪皮会很硬；视频的做法比较费时，但是不会硬/韧，你可以试试看～😉
Huey Chie Poon 了解 感謝說明
可以加臉書嗎
希望可以多多交流廚藝
克里斯餐桌 ,
Very nice. Thank you for sharing.
每一次重复涮醋时间是多久？
Yong Zheng 猪皮上的醋干了就可以再刷了
妳好，我上次試做，烤箱設定上、下火250度，放進去一下子就把皮烤焦了，趕快拿出來把焦的部份刮除，然後將下火關掉慢慢烤才終於成功，是否用烤箱烤不能同時設定上、下火？溫度會太高？
陳綠蘋 可以同时上下火烤，但是温度要自行拿捏，如果肉还没熟皮就焦的话，建议把上火调低一些🙂
我昨天又做了一次，先將豬皮朝下，放在烤箱下層，上下火烤20分鐘，然後翻轉成豬皮朝上續烤25分鐘，隨時注意烤箱內狀況，結果非常成功，謝謝您。
陳綠蘋 恭喜你烤成功了😊😊😊
請問是不是全部3茶匙的盐都是放在肉裏？謝謝你
是的
你在冰箱拿出來直接燒烤嗎?因為已經在冰箱三天了需要等30分鐘或者一個小時才燒烤嗎?謝謝你
Daphne Loh 拿出来直接烤了
@@HueyChiePoon Thank you very much for your prompt reply. Apparently many people have asked you the same question. I am sorry to disturb you with the same question. I had been doing it wrong then.
May I ask if you have tried a thick layer of salt on top of the skin before?
Daphne Loh tried that but the pork skin will turn chewy after sometime out from oven
不焯水而用曬乾方式直上烤箱
感覺格外容易脆皮
very nice and crispy pork belly!
Hi there. Can you let us know what kind of oven being used for those?
Martha Martha I’m using Seiketsu Cosmos Oven Roaster in this video
Thankyou.. amazing receipe..
请问是只用上火还是上下火呢？
你好 请问猪肉要放在冰箱 上面 还是 下面?
不清楚您冰箱的格局 猪肉腌了放冰箱冷藏格3天 不是冷冻格
Hi Vincie, did you wrap the convection oven top with Aluminium Foil?
Clement Tan yup
@@HueyChiePoon I couldn't see it very clearly but did you wrap the inner section or outer section? Reason I am asking is because my Halogen light is way too bright and I would love to cover that part with some foil. Thanks!
Clement Tan i cover the outer section, to make it easier to clean up after roasting the pork