Its funny to me that the two things you mentioned are two of the most eaten things here in Perú, but I would have never thought of eating them together. You just blew my mind
@@thesmokerbaker The only difference between this and almost every other pork belly is the seasoning. Your misleading titles show how much of a click bait hack you really are.
It's called siu yak in Cantonese and you see this commonly sold in bbq stalls. Lots of other cultures have a similar concept to crispy or deep fried pork belly.
Oh yeahhh baby 💗💗💗 I was literally thinking of why you didn't use this foil wrapped around roasted chinese pork style . Here you are doing it 🎉 I love the meat tender and juicy and very crispy crackling 🕊🕊🕊
The Moker Baker, I like blanching my pork for at least 10 mins in boiling water. Then lightly brush under running water, then leave it overnight in the fridge. Then continue like you're doing
I made pork belly for the first time using another of your videos methods. It turned out delicious but the skin did not do what you are showing here. Turns out the video did not specify you need a grill setting on your oven or an alternative. Not crispy skin but delicious. Any tips on how to crisp the skin?
So theres a few things id recommend that he doesnt do, i would par boil in wok or large pan skin side down for 2 minutes. Flip it cook the meat side 2 mins. Take it out and stab tons of holes but dont go too deep only stab thru the skin. Then salt the skin, leave it there for 10 minutes covered in salt, then use a knife and run the edge across the skin to scrape up the salt and youll also clean whatever hair or debris is left on the pig skin. Then salt it again massaging the salt into the skin. Then go ahead and do what he does. If youre an American like me, your oven doesnt have grill setting so youre gonna wanna broil it.
@@Ryotasuッ stop bringing politics. As a native Chinese I am disgusted with what China is doing to the south China Sea but bro this is a fricking cooking video
That is good pork belly my recpie are: pork belly melon soup, fried stuffed pork belly, mango pork belly pie, steamed and brasied pork belly, pork belly vegetables and pork belly with beans.
Ok im not 100% but I think it's broil setting. You want approx 20cm distance from the pork belly to the heating element. If you have that distance follow the 250c. If you don't have that distance, I would probably start low and see how it goes. Let me know what you end up doing.
That is the way I cook it . Notice that you need to eat it on the day as the crackling will become chewy with the humidity in the air . Now I really love pork bellies but overall the best of the best pork recipe is the Chinese Char Siu . When you have tried it you can’t stop !
I can't eat Pork anymore as I formed an allergy to it. I love to watch recipes on it though as I remember the taste & image myself eating it. Some may say I'm teasing myself, it maybe true but I just miss pork so much. 15yrs now.
I love how multinational cooking is. Truly transcendent bringing us all together to get fat 😊
That's a really convoluted and pretentious way of saying it's convenient that most cultures enjoy quality tasting food
😂❤
animal fats couldn't makes you fat, Starches, sugar and anything that contains carbohydrates, animal fats are not soluble
@@eindride1268 im sure youre fun at parties
@@eindride1268🤓
Finally, a pork belly recipe that doesn't take 6+ hours, a grill, a smoker, and an oven all to cook one meal.
hell ya
Just what I needed!
Chinese style 🤙🏽
Where's the recipe?
Fr fr
They said " seeing is believing". i say seeing is tasting plus hearing that heavenly sound of CRUNCH.....Yummo!
No overnight stuff. Simple and easy, thanks.
Stay tuned. I got you covered👌
thumbs up for not pimping some branded spice rub/blend
Crispy pork belly with egg fried rice. U can't go wrong with that 🤤
Its funny to me that the two things you mentioned are two of the most eaten things here in Perú, but I would have never thought of eating them together. You just blew my mind
Such an easy, straightforward method that doesn't require overnight moisture draws or deep frying!
That crunch sounds really divine
Daaaaaaaaaaaaamn 🤤🤭🤣
The first time he says
180 degrees.
The second time he says 250 degrees Celsius.
Was the first time also Celsius or Fahrenheit?v
both temps are Celsius.
180c for 60 mins. Then 250c on the grill setting for 20 to 30min
Well fuck, what do I do now.
As a traditional Chinese cantonese guy, that looks like my go to childhood food
It is one of my favourite was to cook pork belly. I'm glad you approve👊🙌
Just made this. Accurate temperature and easy procedure. Its a hit !! Thanks mate.
Great to hear mate!
This recipe is great and so accessible to pleople with no smokers
Brother your videos are the best keep up the content ❤❤
Really appreciate that my friend!
@@thesmokerbaker The only difference between this and almost every other pork belly is the seasoning. Your misleading titles show how much of a click bait hack you really are.
A limey the the best at cooking? Pfffh. No such animal
@thesmokerbaker excuse me do you have for beef brisket, followed your pork and was unreal 😊
It's called siu yak in Cantonese and you see this commonly sold in bbq stalls. Lots of other cultures have a similar concept to crispy or deep fried pork belly.
They're amazing, and here in Cambodia, they're called sar siu
yes and bbq in cantonese is siu mei
@@bonso6702??? BBQ is not siu mai. Siu mai is a type of dim sum
you mean siu yuk?
算啦燒腩仔
Question, i have watched a lot of these pork belly recipes but what's the purpose of the salt?
The salt extracts moisture from the skin. You want dry skin for crispy pork.
As a Chinese this is so good, but as I grow I don't eat this much, crispy but salty, still, i approve this 😊
Oh yeahhh baby 💗💗💗
I was literally thinking of why you didn't use this foil wrapped around roasted chinese pork style . Here you are doing it 🎉
I love the meat tender and juicy and very crispy crackling 🕊🕊🕊
this is a filipino cuisine called "lechon kawali" which is very popular! and adding chinese style with it spices things up!
Dont belive you would answer, but what souse did you used in the end and how to make it
It's a Caramelised Chilli Sauce. You will find the recipe & how to vid here 👉 ruclips.net/video/vauLxJAeW28/видео.htmlsi=1Y-qKDWnhDHSd4z0
Thanks so much
The Moker Baker,
I like blanching my pork for at least 10 mins in boiling water. Then lightly brush under running water, then leave it overnight in the fridge. Then continue like you're doing
Super easy to make a good pork belly. You guys try one with hickory barbecue sauce as the binder and then classic barbecue spises add pepper and thyme
I made pork belly for the first time using another of your videos methods. It turned out delicious but the skin did not do what you are showing here. Turns out the video did not specify you need a grill setting on your oven or an alternative. Not crispy skin but delicious. Any tips on how to crisp the skin?
So theres a few things id recommend that he doesnt do, i would par boil in wok or large pan skin side down for 2 minutes. Flip it cook the meat side 2 mins. Take it out and stab tons of holes but dont go too deep only stab thru the skin. Then salt the skin, leave it there for 10 minutes covered in salt, then use a knife and run the edge across the skin to scrape up the salt and youll also clean whatever hair or debris is left on the pig skin. Then salt it again massaging the salt into the skin. Then go ahead and do what he does. If youre an American like me, your oven doesnt have grill setting so youre gonna wanna broil it.
Really drying it out, letting it sit for a while uncovered and salted helps, specifically using rice wine vinegar helps
😮 my mouth is watering 😂 I'd munch that square no problem to myself 😂😂 x
Does this recipe work without the vinegar? Thanks
Yes it does. Only if the skin is dry though. If you are worried it will taste like vinegar, it won't.
@@thesmokerbaker I had no vinegar to hand and the store was closed. I tried it without and it was great! Everyone happy 😊
I've made one of your recipes, and everyone LOVED it!! Cheers from Central Coast!
@thesmokerbaker
Chili sauce recipe, please!!
Epic recipe! I'm going to share it with my halal and koscher friends.
Mbravo!!! Most consistent & precise vid on crispy chinese pork belly!!
Sensational
Wow Yummy😊
Would suggest throwing water into the pan for the final stage. For first time cooks keeps the meat moist.
As a chinese you nailed that
摩西！
As Chinese dispute west Phillipine sea💀
@@Ryotasuッ always one that will bring politics into cooking 😒
@@Ryotasuッ stop bringing politics. As a native Chinese I am disgusted with what China is doing to the south China Sea but bro this is a fricking cooking video
@@AirRBnpc why you're replying to my old comment
does that recipe comes from Chinese or the Philippines?
This one is Chinese. In the Philippines, it is Lechon Kawali, and the pork is boiled first with seasonings and aromatics and then dried & fried
180 60mins which rack? Mine failed. The second brush same vinegar or different one?
Thank you for sawing you way of cooking. it's nice delicious taste and keep it going boss 👍
what do you call that tool to pierce the skin?
it's called a Jaccard
@@thesmokerbaker Ah, wisdom! Thank you!
Wow...where u stay...im coming
🤣🤣
Bake first (bottom heat) and then broil (top heat)?
Correct👌 process with times and temps in the description
Yum! ( that's a lot of salt! 😮)
💪🏻🍖💪🏻
A E I O U!! One day my brother… one day
💯🔥💪🤙
🤜💥🤛
Is the salt necessary? Can I just cover it with the aluminum foil instead?
What did you put after vinegar chef ??
What kind of sauce did you use as a dip at the end?
As a pig I can say this is well worth to die for
The pork king
The only cook on RUclips that clearly share the temp and time🎉
Were these temps in celcius?
Great recipe ! Family loves it !! ❤❤
Thanks! Glad you like it🙏🙏
Yes please! 😋😋😋👏🏿👏🏿👏🏿👏🏿👏🏿
Are these American oven temps I have mine in the oven now? The only reason I'm asking is because 180 seems awfully low.
Celsius!! I live in Australia. Hope it turned out ok
Beautiful my friend
Made this today followed his recipe and it was something else 👌🏻 bearing in mind a couldn't cook toast before this honestly, So a can cook 😂😂😂
Great job! really really happy you tried it. This method will never let you down
@@thesmokerbaker have you got any for brisket buddy
whats that tool thing you used to pierce the skin at the start?
It's called a Jaccard. Amazon👍
@@thesmokerbaker thanks
Making this with the addition of fish sauce and brown sugar in the rub. I am so excited. Had to covert the c for f but it'll be good
That is good pork belly my recpie are: pork belly melon soup, fried stuffed pork belly, mango pork belly pie, steamed and brasied pork belly, pork belly vegetables and pork belly with beans.
How long do you let it rest?
15 mins tented with foil
That's one of the best I've seen!
Much appreciated 🙏
What is the device you're using to pierce the skin??
Fork works just as fine if you dont have that spikey thing
I found that vinegar has no effect. It's all about drying out that skin as much as possible before broiling it.
Love this recipe ❤❤❤much respect from South Africa 😎👍🏼
😋
Is that low broil setting? My oven only has temperature setting for bake. Broil only has a low or high setting.
Ok im not 100% but I think it's broil setting. You want approx 20cm distance from the pork belly to the heating element. If you have that distance follow the 250c. If you don't have that distance, I would probably start low and see how it goes. Let me know what you end up doing.
Ughhh yesss
What's the liquid on the surface before make it crispy?
White Vinegar
180 degrees for 45 minutes but it depends on how big your meat and with salt.then bake for about 20 to 30 minutes with salt to make the skin crispy
Never use garlic powder for seasoning. You use salt, sugar, 5 spice and sand ginger (not ginger) for that taste you get at restaurant. And MSG.
Going to make it today..how much garlic and 5 spices powder??...And the saus recipi..sorry for al the demands😂
You really perfected your crispy skin game. Flawless crackling every time... 💪🏼😀👍🏼
Thank you! Pork belly is my wife's favourite & probably the reason I'm still married🤣🤣😭💪🙌
@@thesmokerbaker
Please share your recipe...
is there any way to make something close to this one with beef or meat
I get this question alot. Unfortunately there is no real substitute. You can do crispy skin chicken or duck but it's not the same.
Wow, looks amazing what’s the tool called your using? 😊
Thanks it's called a jaccard. It's in the category of meat tenderiser
Whats the sauce recipee, looks soo goood
Where do I buy one of those stabby thingys that u use one the skin side
I've got a link for it somewhere but you can get them from Amazon. It's called a Jaccard 👍
Yessssss!! That's AWESOME!!
Keep it up
What oven mode are u using. With the fan on or just top grill
Just top grill for the 2nd part of the cook. My oven settings for grill are normal grill and maxi grill. I use normal. Hope that helps👍
That crackling gave me actual goosebumps. Wish I could get a plate of that.
i'm here for the sauce...
How can I do it in a gas oven 😄?
One of my favourite Cantonese barbecue dish
Bro, spot on. Made it and it was awesome....Cheers Legend!!!
What’s the name of the poking tool?
It's called a Jaccard. Amazon😉
That is the way I cook it . Notice that you need to eat it on the day as the crackling will become chewy with the humidity in the air .
Now I really love pork bellies but overall the best of the best pork recipe is the Chinese Char Siu . When you have tried it you can’t stop !
What's the dipping sauce? Thanks
Its a Caramelised Chilli Sauce. I do have a long form Crispy Pork vid where I have the recipe and show you how to make it👍
Whats the dip?
It's a Caramelised Chilli Sauce. You can find the video for the sauce & pork here; ruclips.net/video/vauLxJAeW28/видео.html
Whats the name of the hole punching tool that you used? Please and thanks you.
It's called a Jaccard. It's in the category of a meat tenderiser
@@thesmokerbaker Thanks for responding....
Brother had no words at the end 😂
Home master od pork belly. Man this look so good like another pork belly video from your channel
Doesn’t the skin get too salty using this process?
No it really doesn't. To the point you could add salt at the last stage of the cook for seasoning. Trust the process. Don't score the skin.
I am making this now just popped it in the oven 😊
What sauce did you use to dip in the crispy belly?
It's a Caramelised Chilli Sauce. The recipe is on my page
Asian approved!
Would the recipe not work if you season the skin?
Looks amazing! I need to do this this weekend! Where do you get your pork bellies?
I get my pork bellies from lugarno gourmet meats in Sydney
From a pork
@@mymy22able Hahaha. Very true!
I was wondering what is the name of the tool u used to put all those holes in the skin
Now THAT could make perfect filling for a Banh Mi.
Nice nice very nice👍👍 I so love this ❤❤❤
I can't eat Pork anymore as I formed an allergy to it. I love to watch recipes on it though as I remember the taste & image myself eating it. Some may say I'm teasing myself, it maybe true but I just miss pork so much. 15yrs now.
Whats the name of that little machine..to poke holes??
It's called a Jaccard
@@thesmokerbakerthank you❤