Traditionally I have used pig skin instead of flank steak for braciole. I add it to my sauce and simmer for a couple of hours. It comes out nice and tender and tasty. In the past I was able to get pig skin from local markets; however, the skin still had a load of fat attached that I had to trim. A week or so ago I was at our local Asian market and he had pig skin in the freezer. It was as clean of fat as the one you show in your video. This led me to wonder how else to cook it up. Your video popped up and fascinated me with how you prepare the skin for frying. I shall be following your method up to the point where you marinated the skin. Instead I prefer Lee Kum Kee Korean barbecue sauce diluted with fresh orange juice. I use that whenever I make char siu and usually marinate overnight. Thank you for your informative and entertaining video.
What a beautiful market here in Costa Rica only in San José there are markets here only on Saturdays there are farmer's fairs although there are greengrocers they seem super market Of fruits and vegetables, very nice greetings from Costa Rica
This was delicious! I ended up honey combing the pork and then cutting it into cookable pieces after it was boiled. It was a lot easier than cutting the skin before cooking. I’m excited to see what other recipes you have!
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Traditionally I have used pig skin instead of flank steak for braciole. I add it to my sauce and simmer for a couple of hours. It comes out nice and tender and tasty. In the past I was able to get pig skin from local markets; however, the skin still had a load of fat attached that I had to trim. A week or so ago I was at our local Asian market and he had pig skin in the freezer. It was as clean of fat as the one you show in your video. This led me to wonder how else to cook it up. Your video popped up and fascinated me with how you prepare the skin for frying. I shall be following your method up to the point where you marinated the skin. Instead I prefer Lee Kum Kee Korean barbecue sauce diluted with fresh orange juice. I use that whenever I make char siu and usually marinate overnight. Thank you for your informative and entertaining video.
Thank u very much I’ve been craving for this recipe.
Omg so good
What a beautiful market here in Costa Rica only in San José there are markets here only on Saturdays there are farmer's fairs although there are greengrocers they seem super market Of fruits and vegetables, very nice greetings from Costa Rica
This was delicious! I ended up honey combing the pork and then cutting it into cookable pieces after it was boiled. It was a lot easier than cutting the skin before cooking. I’m excited to see what other recipes you have!
There are many recipes on my channel. If you haven't visited yet, try visiting my channel😉
This was so good!!! I tried yesterday and it was a hit!!! Will definitely do it again!!! But my pork skin was exploding so much while pan frying.
haha Be careful, it can be dangerous when the pig's skin explodes😅
This looks delicious 🤩
Thank you for sharing your recipe. I will try this recipe tomorrow support you from 🇻🇳🇻🇳🇻🇳🇻🇳🇻🇳🇰🇷🇰🇷🇰🇷🇰🇷
I hope you enjoy👍
Woww delicious!!!!!
Is it suggested to just grill? or fry? and what is that dip made of again? bean flour?
It's ground ground beans
Did you used soy bean flour??
what? no it's cake flour
oh sorry yes that is bean flour
Why my pig skin curled when I boiled
Boiled the pork skin with cuts?