1:12 prepare seasoning 2:18 cut into the meat side 3:09 season the meat side 4:04 wrap the pork belly in tinfoil 5:45 apply vinegar on skin with a brush, helps water evaporate with no leftover flavor 6:09 sprinkle salt on skin 6:37 cook at 200-220F for 1 hour 7:27 brush a layer of oil on the skin 7:45 adjust oven to 400F and cook for 30-35 minutes
I often hear others speak of keeping their cooking secrets. Not Chef John. The most beautiful and flavorful pork belly for all the world to see. Xièxiè Chef John!
crispy pork isn't secret.. its widely known here in Philippines. a country majority dishes from pig meat.. we even well known best dish for pork blood.
約翰師傅，今天下午看了您的視頻，傍晚就開始做，烤出來是皮最鬆脆，肉最柔軟，工序最簡單，費時最少，效果最好的脆皮豬腩。謝謝您！ Chef John, I watched this video in the afternoon and started working in the evening. It's the crispiest roast pork belly I've ever made. It's the easiest recipe that produces the best results in the shortest time. Thanks Chef!
Tried it today and it really does work. Been trying quite a few methods recently, from scoring, boiling first or poking holes into the skin to various level of success but this recipe has the best result so far. It is simple yet very effective.
RandomNewGuy I was thinking of following this recipe, but adding the “skin-puncturing” step and “overnight drying in the fridge” step that I’ve seen in other videos. Surely these steps can only help the skin get even crispier?!
Not that thorough - failed to give us the measurements for the spices, with out the measurements then the dry season will be guessing and ruin the flavour
i did this today for my mums birthday and it was amazing. i put it in my oven for 2h 10 minutes. the first 1h 10min was at 100C the next 50mins was in at 200C then last 10mind was under the broiler at 200C. im a singaporean so ive been eating pork belly(siu yuk) for all my life and i say the seasoning for the meat doesnt need so much five spice maybe 1tsp instead and more salt maybe 1.5tsp. also make sure to put enough oil on the skin so it can crispen up and make air bubbles. if ur wondering if there was any taste of vinegar on the skin there wasnt. it was good and crispy. thank you for the recipe chef john! love from singapore!
I tried this today in my Phillips Air fryer and it really does work ! No prior skin drying, nor scoring ( except for the meaty underside) nor marination. Thank you Chef Jon for showing us!
@@annaqi8472 The initial temp was 160° for 50 min and 200° for 40min for crisping. The pork was a smaller slab than what Chef John used, hence the reduced cooking times. The crisping time was set for 50 min but when l checked at 40min, it was golden and blister-crisped. Hope that helps ! :)
Not that thorough - failed to give us the measurements for the spices, with out the measurements then the dry season will be guessing and ruin the flavour
I tried the recipe today with a different mix of spices and that was crispy and moist. I could have kept eating that all afternoon. A couple tips: - if you have a square tray of the right size, you can spare yourself the art & craft part with the aluminium foil. - the slow temperature cooking will probably dry the skin better in a forced air oven. Mine is a traditional gas oven and I had to finish the skin under the broiler to get a real good crispiness. Hence, with such an oven I would start cooking at a higher temperature (180°C). - as sometimes the belly makes a wave and presents a divot, water exuded from the skin can stagnate there. The trick is thus to put the piece of meat at a slant angle to enable the water to flow out of the divot.
Hey, i have a question with the gas oven. I have one as well, not a convection oven sadly. Mine doesnt have any broiler setting either, do you think i can get it crispy enough if i actually dry out the skin by putting it in the fridge for 2 days uncovered? i think maybe itll have an effect and itll be dry enough so when i do cook it in the gas oven without a broiler it can get a crispy skin. Like chef john, do it for an hour at 100 C then the last 20 minutes, i'll turn it up very high and see if it works.
@@internetmichael2198 I think it can work indeed. You don't even need to leave it in the fridge that long. Just make sure that any liquid is evacuated from the skin during the cooking process by putting the plate at a slant angle and an hour at 100°C doesn't do anything. Crank it up to 160°C and finish it at full blast. Might be tricky though because the gas oven does not evacuate moisture as well as fan forced ones. Give it a try and let us know!
@@thebutcher7919 youre definitely right to be honest! it worked without using a broiler, it didnt get as puffy as I wanted it to though, probably because it needed more of those holes in the skin and i cooked it a bit too long when i cranked it up haha, the brown sugar kinda became burnt from it. All in all, it was tasty. However, this was what i did. Same seasonings as chef John (though i suggest trying to use a marinade first), now cooking in the oven is a bit different. - Firstly, I put it in the fridge uncovered with the foil wrapped around it to make it dry out for 24 hours. The key to crispy skin is drying it as much as possible. - Before putting it in the oven, i brushed on some vinegar on top of the skin, then proceed to cook it at 180 C for 1 hour. Afterwards, take it out of the foil and put it on the tray then brush some more vinegar on it again. - Cook it in the oven for around 20 minutes at 240 C. - If you got a broiler i suggest using it, before broiling it though, brush some vegetable oil on it and turn on the broiler for about 5 to 10 minutes until the skin is puffy and crispy. Be careful, it might get burnt so keep an eye on it.
I tried many ways of cooking pork belly here in Switzerland, Chef your receipt is just PERFECT. Very crispy skin, moist meat simply delicious Chef John. Claude
I've been interested in learning to cook Chinese cuisines ever since getting addicted to reading chinese light novels. The show used to have only the cooking procedure video but now Chef John can also impart his knowledge like a teacher in a classroom. Truly one of the best cooking shows out there. The pork belly looks delish! I have all the ingredients at hand hehe
@@gold9994 As what you said.. It' s free to like..then you don't need to bother ppl who like the Chinese Light novel. Just get myself a Chinese Novel : The Grandmaster of Demonic Cultivation that is one of the best seller paperback novel according to NYT :D It sucks for you but not suck for other as I think Western novel boring...
I made it tonight for dinner. The meat was tender & skin was so crispy. I tried different techniques in the past, boil until tender, then fry, but the skin wasn't crispy. This is honestly the best technique ever! Thank you chef John.
Thanks for saving hours of time and perhaps even days. This is quickest and the best way to produce highest quality crispy pork belly. You are a Chinese hero.
Most of the pork belly recipe out there requires you to prick the skin in order to get the crispiness. This recipe is way more simple and spot on. Can't wait to try it out. Thanks chef John, you're the best!
@@Danelly112 didn't prick it.. result was 👍... but needa make sure the oven is hot enough and the skin is dry.. If not it'll take longer for the skin to "crack"
Just made it. We didn’t have the 5 spice and used a bit of Garam masala instead and it came out pretty good! I don’t eat pork but the whole family were impressed. Thanks Chef John.
I tried it and my family kept asking me to make more! It’s even better because I don’t cook usually, but you made it so simple that even I could follow, Thanks Chef John!! You are brilliant!!
I followed the steps exactly and wasn’t able to get the skin to bubble up like that, did you poke holes? It doesn’t say to poke holes in recipe though… i don’t know what went wrong… i even extended the cooking times to see if it would but the skin just wouldn’t puff up/bubble up. It was crispy tho but not that satisfying bubble texture
Chef John has not only shown the professional cooking methods but also modified the "restaurant-style" dishes adaptable for the home cooks like myself. I appreciate his friendly approach, clear explanations focusing on the fundamental must-have techniques. Each of his episodes has been the masterclass of cooking in modern time while fully preserving the classic dish characteristics. The best part is, he let his cooking shines, lets the viewers be the judges of his talents rather than boring rambling, boasting about himself. This is one of the few best professional cooking channels I've come across so far, thank you and keep up the good works
I love the convenience & simplicity of this recipe: No need to marinate overnight, no need to prick, and no need to waste a big chunk of salt on the skin layer! Have 2 questions though: 1) Should the fan in the oven be turned on or off? 2) If the skin turned out too hard, what is the cause / how should I adjust in my next attempt?
I would say fan on all the time, I think the reason it works its because of modern fan oven its effective so you can skip the drying part. I did it successfully with 1 hour fan over in low and 1 hour high temp in fan grill.
ALL crispy pork belly recipe I saw always poking pork skin with anything sharp, more hole = more crispy, this is the first time I see recipe made without it, no hassle at all, look super easy, will definitely try it.
This is the best pork belly roast recipe of all time! I have tried 7 different styles and this is the quickest, easiest and perfectest crackling pork! Thanks Chef John!
@@LoveDoctorNL Thats strange, if you followed the exact technique. I would ensure that the pork skin is not cut and meat is levelled. Some butchers or shops already cut the skin. Also when you put it in the first time for an hour, ensure that the skin is totally dry and if bigger piece, leave it longer, it has to be totally dry and almost crispy sound like what Chef John did. Brush with layer of oil and increase the temperature, I am sure you will get it to a perfect crispy. I have done this recipe abour 5 times and always get it crispy. Only time certain parts are not crispy is when the meat is not level or there were cuts in the skin. I hope this helps. Cheers.
Just did this for lunch a couple of hours ago. Easiest and foolproof method I've tried. No need to put in the oven for 3 hours, or poke the skin or broil the skin. Made the mistake of not making sure the skin was completely dry before increasing temp to 400F but 10 minutes under the grill on low and it crisped up perfectly. None of this hard 'break your teeth' crackling. Nice and crisp skin. Tender and juicy pork. Wow!!
It's awesome how you explain the purpose of the ingredients and cuts, and what it will do to the final product. It's great that you gave tips at the end too. Now I need to carve out 2 hours to make this.
Thank you chef John! Made this tonight for my family and it came out perfect. Great flavour from the spices and a perfect crispy skin. Served it on rice with bok choy and Enoki mushrooms.
I followed the recipe exactly and the skin didn’t bubble up and puff like that… did you poke holes in yours? He doesn’t mention to do that in the recipe i wonder what went wrong ..
@@Bdiddy714 before brushing the oil, be sure the skin is dry it may explain. And be sure your oven has the right temperature, small oven, do not hesitate to add 10 degrees.
@@khaelamensha3624 Did you really used only 200F in the first step? I really don't believe that it will make any difference for 1 hour only. Did you use convection?
Dear Chef John, i just wish you knew how much i love your every single recipe, your smooth and calm personality really brings the recipes together! Much love from Brazil!
Tried it today. Easiest thing ever. Followed the chef’s instructions to the letter. Got the results he said I’d get. I’m a convert. Thank you sir!!! All these other channels give us a PhD thesis on how to get crispy skin. Hours!!! If only they had watched this video before posting theirs. Thanks again chef. Love it!!!
Hi chef john! The food turned out very well but the skin didn’t form a crackle. Should I have added more vinegar or salt before putting it in the oven?
感谢你 thank you Chef John...My family love crispy pork belly very much😋😊. And now i can follow your awesome recipe to cook crispy pork belly using my newly bought AirFryer 😉😄
Thank you so much for sharing this awesome, yet simple recipe. I tried it out and got good results; the meat was tasty and the skin very crisp and crunchy - it came out soaked in oil though; so I feel you gotta have it rest first, for some of that excess grease to drain.
Chef John. You make amazing food!! Thank you for sharing your wisdom! I have made a few of your recipes and your instructions where so clear, I as a novice, was successful. Thank you so much!! You take a lot of time and effort to make these videos. We appreciate it!!
First time this kiwi boy has watched chef John, and all I can say is he is unbelievable. His cooking and his way of showing you how to cook makes it look so simple to do. Will be watching a lot more of Chef John cooking .
This is more easy and straight forward, compared to some who still pokes the skin and marinate over night and adding layers of salt on top, will definitely try this version.
Thank you chef Jon for this short easy wonderful recipe!!! I’m glad you included English subtitles for us ABC’s😄👍🏻🙏 Really really looking forward to trying this 😋
Well, that’s why you have to listen to the chef of a 4,200-year-old master of cuisine. He explained it clearly, briefly, grasping the essential points. I’ve made this dish several times, sometimes it worked somewhat, sometimes it didn’t and it became chewy. Now the food was perfect, it was never like that. I would say fried pork is more beautiful than the video, but no one would believe it either. Thank you and I really appreciate your expertise and grasp of the essentials.
No "scraping", no puncturing, no boiling, no leaving uncovered in fridge for 2 days, no salt cake, no broiling towards the end... Just make a foil boat, brush vinager, sprikle salt. Then start low and finish on high. Amazing!
Hi Chef John, did oil splatter in the oven when you increased the temp to 400F? I usually air fry my pork belly because cleaning the whole oven takes so much time. Thank you.
The Crispy pork belly looks so tasty chef...Thanks for speaking chinese..I can learn the recipe and chinese language at the same time..Greetings from Dalian,Chef ♥️♥️
Thanks a lot for your intersting video ... I showed different style to make this pork crispy and most of the time we need to make small holes on the skin before cooking . Here it's another way to proceed .
Let me tell you something : This pork belly is the real deal!! For years I couldn't find the right recipie where skin is the right balance between crunchy and eatable. Most of recipies out there make sure that skin is crunchy but it's so tough that it's not enjoyable. I also watch gugas food chanel but his recipies seemed too complicated. I decided to do this one as its so easy. You can't go wrong. Perfect pork belly in 1:35 h. Moist, well flavoured ( not too salty) crunchy and enjoyable. Thank you chef!
Hello chef john Please can you help me where is the best place to buy a good wok.i live in the UK... I have made you orange chicken last night omg it to die for . Now want to learn more of your dishes so im a new subscriber thank you so must keep up with the awsome work thank you from bottom of my heart
I've been looking for a crispy pork belly recipe for a while. I truly appreciate how thoroughly you explained the steps. I will be making it using your recipe this evening. Thank you Chef John
Not that thorough common failed to give us the measurements for the spices, with out the measurements then the dry season will be guessing and ruin the flavour
Wow crispy pork belly without poking holes in the skin! Didn’t think it was possible! Definitely will give this recipe a go considering that I can eat the pork on the same day!
Thank you Chef John, love how you put in so much consideration into choosing each ingredients as you teach, making it easy for all to learn :) love your detailed explanations too!
Not that detailed - failed to give us the measurements for the spices, with out the measurements then the dry season will be guessing and ruin the flavour
Love that you explained the purpose of vinegar and salt! I hate chefs who just tell you do this do that and you don't know why. Little tip: please write Celcius too! Most of the world isn't American :)
This method works great. Yesterday was the first time in my life making this. It turned out great, very crispy and very tasty. I wish I could upload my pictures to share.
Wonderful, Sensational, Spectacular ... Mix of harmony, love and lots of color in such a tasty dish; Chef Jhon's tasting is out of the ordinary !! Congratulations 👏👏
I love chef John !!! So professional and talented. More than that, so generous to show all the tips. 我愛John 主廚！專業又有才能，更不吝提示各種訣竅，太讚了。 PS.. 台灣用攝氏不用華氏 ...>_
Looks great! What kind of oil is used before raising the oven‘s temperature? Olive oil? Vegetable Oil? Peanut Oil? And another question: did the pork belly go through some sort of drying procedure before it was used in the video? The temperature for the first oven phase seems a bit too low to dry the skin out completely in 1 hour...
1:12 prepare seasoning
2:18 cut into the meat side
3:09 season the meat side
4:04 wrap the pork belly in tinfoil
5:45 apply vinegar on skin with a brush, helps water evaporate with no leftover flavor
6:09 sprinkle salt on skin
6:37 cook at 200-220F for 1 hour
7:27 brush a layer of oil on the skin
7:45 adjust oven to 400F and cook for 30-35 minutes
Umluft oder Ober-/ Unterhitze?
@@DaS-zk7ew auf jeden fall umluft
@@elia433 danke
@doctorale84 for president 👍
thanks daddy
I often hear others speak of keeping their cooking secrets. Not Chef John. The most beautiful and flavorful pork belly for all the world to see. Xièxiè Chef John!
crispy pork isn't secret.. its widely known here in Philippines. a country majority dishes from pig meat.. we even well known best dish for pork blood.
約翰師傅，今天下午看了您的視頻，傍晚就開始做，烤出來是皮最鬆脆，肉最柔軟，工序最簡單，費時最少，效果最好的脆皮豬腩。謝謝您！
Chef John, I watched this video in the afternoon and started working in the evening. It's the crispiest roast pork belly I've ever made. It's the easiest recipe that produces the best results in the shortest time. Thanks Chef!
Tried it today and it really does work. Been trying quite a few methods recently, from scoring, boiling first or poking holes into the skin to various level of success but this recipe has the best result so far. It is simple yet very effective.
RandomNewGuy I was thinking of following this recipe, but adding the “skin-puncturing” step and “overnight drying in the fridge” step that I’ve seen in other videos. Surely these steps can only help the skin get even crispier?!
@@ianc1001 did you try it out though? I saw those additional steps in other videos too. How did it turn out?
@@ianc1001 and did u use those steps? How did it go? I have a large piece of prok belly but don't feel quite comfy trying right now 😅😗
@@Sickkarma It does help I think. I’m still trying to perfect it though. Luckily pork belly is fairly inexpensive. I don’t cook it too often.
Chef John has such positivity and happy vibe when he cooks. I love his thorough explanation. A chef that cooks with his/her love for food is the best!
Not that thorough - failed to give us the measurements for the spices, with out the measurements then the dry season will be guessing and ruin the flavour
@@DuzBee YOU DON'T NEED MEASURE... JUST USE YOUR FEELING !!!!
Agree with @DuzBee, we need accurate measurement Also May we pls have the type of heat combi and oven type/mode u use there must be at least 2 types.
Thanks! One of the easiest recipe to follow. This will be added to our family dinner list.
My family used to age the meat in the fridge around 2 days before roasting, amazing that this level of crispness can be achieved in 2 hours!
this is what I pay the internet for! thank you so much for making such high quality contents free!
The camerawork, the kitchen, the music, and Chef John is amazing - he's neat and precise, yet friendly.
Yepp
Yes, the Chinese people strive for perfection, balance, and heavenly beauty.
This is the basis of their culture.
and those acting chops! on a par with john wayng.
thank the chinese tax payers for this government funded video
2 lb. pork belly Dry Rub
1 tsp. salt
1 tsp. garlic salt
1 tsp. onion powder 1/2 tsp. Italian seasoning
1 tsp. ground black pepper
1 tsp. cumin powder
1 tsp. smoked paprika
11⁄2 tsp. five-spice powder
2 tsp. brown sugar
Marinade for Pork Belly Skin
• 1 tsp. white vinegar
1 tsp. salt
1 tsp. olive oil
i did this today for my mums birthday and it was amazing. i put it in my oven for 2h 10 minutes. the first 1h 10min was at 100C the next 50mins was in at 200C then last 10mind was under the broiler at 200C. im a singaporean so ive been eating pork belly(siu yuk) for all my life and i say the seasoning for the meat doesnt need so much five spice maybe 1tsp instead and more salt maybe 1.5tsp. also make sure to put enough oil on the skin so it can crispen up and make air bubbles. if ur wondering if there was any taste of vinegar on the skin there wasnt. it was good and crispy.
thank you for the recipe chef john! love from singapore!
What kind of oil would you use? :)
@@Goldenhawk583 I used canola. I reckon any oil that has a neutral flavour and high smoke point would work (eg peanut, vegetable)
@@emillunasco787 thank you, yes, it makes sense :)
Hi, do you 'poke' the skin first as per other recipes?
thanks for the tip!
I tried this today in my Phillips Air fryer and it really does work ! No prior skin drying, nor scoring ( except for the meaty underside) nor marination.
Thank you Chef Jon for showing us!
What temperature and time did you use for air fryer?
@@annaqi8472
The initial temp was 160° for 50 min and 200° for 40min for crisping.
The pork was a smaller slab than what Chef John used, hence the reduced cooking times. The crisping time was set for 50 min but when l checked at 40min, it was golden and blister-crisped.
Hope that helps ! :)
* Phillips fryer was model XXL
@@robertthong1926 Thanks for your information Robert
@@rosaling2023 Very welcome 😊
Glad you started speaking in your videos and that they have captions below in English! I will try to cook this dish using your methods and spices!
Chef John, thank you very much. When the reason for each operation is explained, everything becomes clearer. I'll do it as soon as possible!
I love the music, his thorough explanation, and the simplicity of this recipe. He’s a great instructor. Beautiful production and photography too!
Not that thorough - failed to give us the measurements for the spices, with out the measurements then the dry season will be guessing and ruin the flavour
I tried so many techniques and this was the easiest and fail proof. Thanks so much, you are definitely the MASTERCHEF! Bravo!
I tried the recipe today with a different mix of spices and that was crispy and moist. I could have kept eating that all afternoon.
A couple tips:
- if you have a square tray of the right size, you can spare yourself the art & craft part with the aluminium foil.
- the slow temperature cooking will probably dry the skin better in a forced air oven. Mine is a traditional gas oven and I had to finish the skin under the broiler to get a real good crispiness.
Hence, with such an oven I would start cooking at a higher temperature (180°C).
- as sometimes the belly makes a wave and presents a divot, water exuded from the skin can stagnate there. The trick is thus to put the piece of meat at a slant angle to enable the water to flow out of the divot.
Hey, i have a question with the gas oven. I have one as well, not a convection oven sadly. Mine doesnt have any broiler setting either, do you think i can get it crispy enough if i actually dry out the skin by putting it in the fridge for 2 days uncovered? i think maybe itll have an effect and itll be dry enough so when i do cook it in the gas oven without a broiler it can get a crispy skin. Like chef john, do it for an hour at 100 C then the last 20 minutes, i'll turn it up very high and see if it works.
@@internetmichael2198 I think it can work indeed. You don't even need to leave it in the fridge that long. Just make sure that any liquid is evacuated from the skin during the cooking process by putting the plate at a slant angle and an hour at 100°C doesn't do anything. Crank it up to 160°C and finish it at full blast. Might be tricky though because the gas oven does not evacuate moisture as well as fan forced ones. Give it a try and let us know!
@@thebutcher7919 youre definitely right to be honest! it worked without using a broiler, it didnt get as puffy as I wanted it to though, probably because it needed more of those holes in the skin and i cooked it a bit too long when i cranked it up haha, the brown sugar kinda became burnt from it. All in all, it was tasty.
However, this was what i did.
Same seasonings as chef John (though i suggest trying to use a marinade first), now cooking in the oven is a bit different.
- Firstly, I put it in the fridge uncovered with the foil wrapped around it to make it dry out for 24 hours. The key to crispy skin is drying it as much as possible.
- Before putting it in the oven, i brushed on some vinegar on top of the skin, then proceed to cook it at 180 C for 1 hour. Afterwards, take it out of the foil and put it on the tray then brush some more vinegar on it again.
- Cook it in the oven for around 20 minutes at 240 C.
- If you got a broiler i suggest using it, before broiling it though, brush some vegetable oil on it and turn on the broiler for about 5 to 10 minutes until the skin is puffy and crispy. Be careful, it might get burnt so keep an eye on it.
@@internetmichael2198 what is a broiler.?
I tried many ways of cooking pork belly here in Switzerland, Chef your receipt is just PERFECT. Very crispy skin, moist meat simply delicious Chef John. Claude
I've been interested in learning to cook Chinese cuisines ever since getting addicted to reading chinese light novels. The show used to have only the cooking procedure video but now Chef John can also impart his knowledge like a teacher in a classroom. Truly one of the best cooking shows out there. The pork belly looks delish! I have all the ingredients at hand hehe
Xiaolongbao
Chinese light novel sucks though, the mc is too op often.
@@gold9994 I'd prefer Chinese light novel than western novel or marvel comic. I don't care about OP. 😁
@@animanga_sensei you're free to like anything, but it still sucks
@@gold9994 As what you said.. It' s free to like..then you don't need to bother ppl who like the Chinese Light novel. Just get myself a Chinese Novel : The Grandmaster of Demonic Cultivation that is one of the best seller paperback novel according to NYT :D
It sucks for you but not suck for other as I think Western novel boring...
Thank you so much chef. I used this method today and it came out perfect. First time making a pork belly joint. It was simple to follow.
I made it tonight for dinner. The meat was tender & skin was so crispy. I tried different techniques in the past, boil until tender, then fry, but the skin wasn't crispy.
This is honestly the best technique ever! Thank you chef John.
Thanks for saving hours of time and perhaps even days. This is quickest and the best way to produce highest quality crispy pork belly. You are a Chinese hero.
Most of the pork belly recipe out there requires you to prick the skin in order to get the crispiness. This recipe is way more simple and spot on. Can't wait to try it out. Thanks chef John, you're the best!
Was about to say the same thing but decided to look through the comments to 👍🏾 the first comment I see that beat me to it 😂 🤣 😂
I tried it.. turned out pretty good.. pricking it makes a different skin texture... just preference..
More like English crackling..
Timothy Wong did you prick the skin or no? What was the result?
@@Danelly112 didn't prick it.. result was 👍... but needa make sure the oven is hot enough and the skin is dry..
If not it'll take longer for the skin to "crack"
Timothy Wong sounds like pricking it on dry skin is best
I have never seen such crispy pork! Definitely trying Chef John's method. And because no boiling of the pork, the flavor should be out of this world!
Just made it. We didn’t have the 5 spice and used a bit of Garam masala instead and it came out pretty good! I don’t eat pork but the whole family were impressed. Thanks Chef John.
I tried it and my family kept asking me to make more! It’s even better because I don’t cook usually, but you made it so simple that even I could follow, Thanks Chef John!! You are brilliant!!
How much spice are there in one of each bowls?
@@cactus3051 2 lb. pork belly Dry Rub
1 tsp. salt
1 tsp. garlic salt
1 tsp. onion powder 1/2 tsp. Italian seasoning
1 tsp. ground black pepper
1 tsp. cumin powder
1 tsp. smoked paprika
11⁄2 tsp. five-spice powder
2 tsp. brown sugar
Marinade for Pork Belly Skin
• 1 tsp. white vinegar
1 tsp. salt
1 tsp. olive oil
I followed the steps exactly and wasn’t able to get the skin to bubble up like that, did you poke holes? It doesn’t say to poke holes in recipe though… i don’t know what went wrong… i even extended the cooking times to see if it would but the skin just wouldn’t puff up/bubble up. It was crispy tho but not that satisfying bubble texture
@@Bdiddy714 someone once told me that the part of the skin you have is important too. Some parts of the pig skin are not suitable.
Yeah I’m not much of a cook but I’m going to try cook this tonight!
Chef John has not only shown the professional cooking methods but also modified the "restaurant-style" dishes adaptable for the home cooks like myself. I appreciate his friendly approach, clear explanations focusing on the fundamental must-have techniques. Each of his episodes has been the masterclass of cooking in modern time while fully preserving the classic dish characteristics. The best part is, he let his cooking shines, lets the viewers be the judges of his talents rather than boring rambling, boasting about himself. This is one of the few best professional cooking channels I've come across so far, thank you and keep up the good works
I love the convenience & simplicity of this recipe: No need to marinate overnight, no need to prick, and no need to waste a big chunk of salt on the skin layer! Have 2 questions though:
1) Should the fan in the oven be turned on or off?
2) If the skin turned out too hard, what is the cause / how should I adjust in my next attempt?
I would say fan on all the time, I think the reason it works its because of modern fan oven its effective so you can skip the drying part. I did it successfully with 1 hour fan over in low and 1 hour high temp in fan grill.
and brush with oil is essential too I think it frys the skin
ALL crispy pork belly recipe I saw always poking pork skin with anything sharp, more hole = more crispy, this is the first time I see recipe made without it, no hassle at all, look super easy, will definitely try it.
Ya i saw this video after i bought the poke tool. lol
Yeah...im surprised
Did it work out without poking?
This is the best pork belly roast recipe of all time! I have tried 7 different styles and this is the quickest, easiest and perfectest crackling pork! Thanks Chef John!
I tried the exact technique as shown but the skin didn’t become crispy as shown. Any tips?
@@LoveDoctorNL Thats strange, if you followed the exact technique. I would ensure that the pork skin is not cut and meat is levelled. Some butchers or shops already cut the skin. Also when you put it in the first time for an hour, ensure that the skin is totally dry and if bigger piece, leave it longer, it has to be totally dry and almost crispy sound like what Chef John did. Brush with layer of oil and increase the temperature, I am sure you will get it to a perfect crispy. I have done this recipe abour 5 times and always get it crispy. Only time certain parts are not crispy is when the meat is not level or there were cuts in the skin. I hope this helps. Cheers.
@@shamazay6486 Thank You so much for taking the time to answer my question and giving me some tips.
I shall try again soon.
Wow! That looks amazing!! I love how you don’t have to poke holes in the skin . I hate that part . Makes sense how he dries the skin at low temp.
That is not only fast & easy, but you can see the skin gets extremely bubbly without the holes punched. I will certainly try this method.
Just did this for lunch a couple of hours ago. Easiest and foolproof method I've tried. No need to put in the oven for 3 hours, or poke the skin or broil the skin. Made the mistake of not making sure the skin was completely dry before increasing temp to 400F but 10 minutes under the grill on low and it crisped up perfectly. None of this hard 'break your teeth' crackling. Nice and crisp skin. Tender and juicy pork. Wow!!
Made this for Christmas! Delicious! Technique works perfectly! Seasoned meat with salt and brown sugar overnight for extra juice!!
It's awesome how you explain the purpose of the ingredients and cuts, and what it will do to the final product. It's great that you gave tips at the end too. Now I need to carve out 2 hours to make this.
Thank you so much, Chef John!! I made my crispy skin pork belly today. It came out perferct!!!! Save me so much time.✌️
謝謝ＣＨＥＦＪＯＨＮ！！很少看到他在節目中試吃！大概是這燒豬太香了！他好可愛！
I’ve seen many many crispy pork belly recipes, this most definitely is the best!!!!
This channel really reads comments. Most comments joke about how it takes long time to make this recipes but this one is really short :)
Thank you chef John! Made this tonight for my family and it came out perfect. Great flavour from the spices and a perfect crispy skin. Served it on rice with bok choy and Enoki mushrooms.
I followed the recipe exactly and the skin didn’t bubble up and puff like that… did you poke holes in yours? He doesn’t mention to do that in the recipe i wonder what went wrong ..
@@Bdiddy714 before brushing the oil, be sure the skin is dry it may explain. And be sure your oven has the right temperature, small oven, do not hesitate to add 10 degrees.
@@khaelamensha3624 Did you really used only 200F in the first step? I really don't believe that it will make any difference for 1 hour only. Did you use convection?
Dear Chef John,
i just wish you knew how much i love your every single recipe, your smooth and calm personality really brings the recipes together!
Much love from Brazil!
Tried it today. Easiest thing ever. Followed the chef’s instructions to the letter. Got the results he said I’d get. I’m a convert. Thank you sir!!!
All these other channels give us a PhD thesis on how to get crispy skin. Hours!!! If only they had watched this video before posting theirs.
Thanks again chef. Love it!!!
It's amazing how many ways he's done pork belly and they all look amazing.
badtz maru a lot of Chinese people like to eat pork
Hi chef john! The food turned out very well but the skin didn’t form a crackle. Should I have added more vinegar or salt before putting it in the oven?
感谢你 thank you Chef John...My family love crispy pork belly very much😋😊. And now i can follow your awesome recipe to cook crispy pork belly using my newly bought AirFryer 😉😄
I cooked this for my family tonight and it was a success! Thank you Chef John :)
Omg!! This was sooo good! You guys need to try it. Just follow exactly what he is doing and your pork belly is perfection. ❤️
Thank you so much for sharing this awesome, yet simple recipe. I tried it out and got good results; the meat was tasty and the skin very crisp and crunchy - it came out soaked in oil though; so I feel you gotta have it rest first, for some of that excess grease to drain.
Chef John. You make amazing food!! Thank you for sharing your wisdom! I have made a few of your recipes and your instructions where so clear, I as a novice, was successful. Thank you so much!! You take a lot of time and effort to make these videos. We appreciate it!!
Tried this recipe a few times. The best fail safe roast pork recipe on RUclips. 100% success rate on the crispy skin, with perfect tender meat.
Thank you taste to let the chef speaks, even in Chinese. He’s awesome explaining the recipe.
it is 2 AM and I am at work. Didn't bring food, now I am STARVED and had to watch this video! It looks absolutely AMAZING.
First time this kiwi boy has watched chef John, and all I can say is he is unbelievable. His cooking and his way of showing you how to cook makes it look so simple to do. Will be watching a lot more of Chef John cooking
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This is more easy and straight forward, compared to some who still pokes the skin and marinate over night and adding layers of salt on top, will definitely try this version.
The music makes the cooking process beautiful💕💝
I have follow chef Chan intrusions, the result was fantastic , the skin was very crispy! Thank you so much!
Thank you chef Jon for this short easy wonderful recipe!!!
I’m glad you included English subtitles for us ABC’s😄👍🏻🙏
Really really looking forward to trying this 😋
Well, that’s why you have to listen to the chef of a 4,200-year-old master of cuisine.
He explained it clearly, briefly, grasping the essential points.
I’ve made this dish several times, sometimes it worked somewhat, sometimes it didn’t and it became chewy.
Now the food was perfect, it was never like that.
I would say fried pork is more beautiful than the video, but no one would believe it either.
Thank you and I really appreciate your expertise and grasp of the essentials.
It's good that Chef John is speaking.. We can have more of his cooking tips...thank you chef😊
No "scraping", no puncturing, no boiling, no leaving uncovered in fridge for 2 days, no salt cake, no broiling towards the end...
Just make a foil boat, brush vinager, sprikle salt. Then start low and finish on high. Amazing!
"one of the best pork bellies I have ever eaten today" :D
Noticed that too. 😭
He probably said ‚till today‘ and it’s translated wrong
@@Johnfrancis405 He didn't even say "today" in that sentence. Don't know what's going on with the subtitles.
@@Johnfrancis405 Who knows? He def. looks like he´s into pork belly ;)
😂
Hi Chef John, did oil splatter in the oven when you increased the temp to 400F? I usually air fry my pork belly because cleaning the whole oven takes so much time. Thank you.
The Crispy pork belly looks so tasty chef...Thanks for speaking chinese..I can learn the recipe and chinese language at the same time..Greetings from Dalian,Chef ♥️♥️
ill be honest. you make me wanna pursue culinary. it makes me happy seeing you cook these dish, and I wanna do that for others.
Chef John, you’re the best cook.
Thanks a lot for your intersting video ... I showed different style to make this pork crispy and most of the time we need to make small holes on the skin before cooking . Here it's another way to proceed .
Amazing chef john ... always make cooking like magic and art .. ❤❤
been watchinh chef john for years. always has the best recipes. thank you from Colorado!
Thank you for enjoying
chef john: using 2 ingredients
me: let me guess
Salt and pepper
chef john: Salt and *Vinegar*
me: Dang it
Jio Jiovana Cantonese style BBQ duck/chicken/piggy will use red vinegar and malt sugar to make the skin crispy and showing dark brown color
Hahaha.. me too ! Too eager to guess.
Gordon Ramsay:
I thought olive oil and knorr stock pot but hey.....
@@lzl4226 That's Marco
Let me tell you something : This pork belly is the real deal!! For years I couldn't find the right recipie where skin is the right balance between crunchy and eatable. Most of recipies out there make sure that skin is crunchy but it's so tough that it's not enjoyable. I also watch gugas food chanel but his recipies seemed too complicated. I decided to do this one as its so easy. You can't go wrong. Perfect pork belly in 1:35 h. Moist, well flavoured ( not too salty) crunchy and enjoyable.
Thank you chef!
Hello chef john
Please can you help me where is the best place to buy a good wok.i live in the UK... I have made you orange chicken last night omg it to die for . Now want to learn more of your dishes so im a new subscriber thank you so must keep up with the awsome work thank you from bottom of my heart
Have a day trip to Chinatown in London, loads of different sized Woks imported from China there in their grocery stores.
amazon, search china wok
@@squidribz4781 thank you so much
@@sailv7916 thank you
I've been looking for a crispy pork belly recipe for a while. I truly appreciate how thoroughly you explained the steps. I will be making it using your recipe this evening. Thank you Chef John
Not that thorough common failed to give us the measurements for the spices, with out the measurements then the dry season will be guessing and ruin the flavour
這個燒肉看起來也太誘人了吧！真的要試一次給我先生吃！😍😍😍
Wow crispy pork belly without poking holes in the skin! Didn’t think it was possible! Definitely will give this recipe a go considering that I can eat the pork on the same day!
This man is a 100% genuine
It's just very good when you talk about the recipe. I respect you chef John
I can feel the smell and taste... yummy, thank you!
Easy crispy pork belly cooking by masterchef. So.. nyummy and delicious. Thanks you for sharing my friend.
Thank you Chef John, love how you put in so much consideration into choosing each ingredients as you teach, making it easy for all to learn :) love your detailed explanations too!
Not that detailed - failed to give us the measurements for the spices, with out the measurements then the dry season will be guessing and ruin the flavour
Great video. Didn't know about the white vinegar trick - will definitely try that.
Omg he talks?!!? 👏 It's the first video that I have ever heard him speak lol. Nice one
Thanks for this wonderful way to cook this delicious pork belly greetings from Salem Oregon
Thank you Chef John! A success on my first attempt. Really crispy and delicious! All in such a short time.
Love that you explained the purpose of vinegar and salt! I hate chefs who just tell you do this do that and you don't know why. Little tip: please write Celcius too! Most of the world isn't American :)
I can hear how crispy when you were eating! Awesome chef!
Followed many clips but never commented, but today is the crispy pork belly, which is my favorite food again.
謝謝大師清楚的教學，受益無窮
This method works great. Yesterday was the first time in my life making this. It turned out great, very crispy and very tasty. I wish I could upload my pictures to share.
I love it when he says, “OK”.
Thanks so much for this recipe. Tried it out and it works! Loving this recipe as it is so easy.
I ❤️ your show, Chef! Thank you for making this channel. I learned a lot too.
I have been looking for a decent tutorial that doesn't involve marinating or tons of salt for this recipe.
Thank you very much！
Wonderful, Sensational, Spectacular ... Mix of harmony, love and lots of color in such a tasty dish; Chef Jhon's tasting is out of the ordinary !! Congratulations 👏👏
It's really amazing that I can get master class from a professional chef from the other side of the world right at home
I love chef John !!! So professional and talented. More than that, so generous to show all the tips.
我愛John 主廚！專業又有才能，更不吝提示各種訣竅，太讚了。
PS.. 台灣用攝氏不用華氏 ...>_
其實你只要問siri or google asistant , 他就會幫你轉換了
Thank you for the wonderful video and clear explanations. Made it this evening . Skin bubbled up nicely and very crispy
Auw...chef John when are you going open a restaurant. I can't wait to try your cooking😛😛😛
Wow! So easy.I choose ur way . I don’t like too salty my pork belly.
I have one question to ask you, why u don’t use meat tenderizer?
I made this today. Easy, but great flavor! Thanks, chef.
Looks great! What kind of oil is used before raising the oven‘s temperature? Olive oil? Vegetable Oil? Peanut Oil?
And another question: did the pork belly go through some sort of drying procedure before it was used in the video? The temperature for the first oven phase seems a bit too low to dry the skin out completely in 1 hour...