I don't understand why people would thumbs down this video. Your cooking videos are so helpful and informative and Entertaining. You are such a great teacher and you do such a great job!
Thanks Iris - and I know, right? ... mostly children I think, but then some people just like doing damage for fun. (Is rather sad isn't it?) Thanks for the support though!! Cheers, Adam
True! She is. She gave up her time and knowledge for making videos for us and teach us thai cusine. Our thai friends complimented me every time how authentic i make food and I am europian!!!!! I am very proud bc I love thai culture and food. 🌹♥️
I love how Pai’s videos goes beyond cooking! It’s like a cooking show and also somehow a science show as well! She goes into how and what the ingredients does. So so cool!
I just stumbled across her and I love the way she presents. She speaks perfect English and I could also hear an underlying Thai passion. Truly amazing to watch and the food looks so good.
Thank you for making it simple but still with a lot of detailed explanation about why you do or don’t do certain things. Perfect for a newbie guy who’s learning how to cook. Please keep up the good work.
I have tried making Crispy Pork Belly many many times from different recipes that I found on RUclips. Your recipe is absolutely the best I ever. I can’t thank you enough.👍😋
This is my first time watching your video. I love how you really teach us about cooking. I can tell you’re passionate about cooking. Thank you for sharing. I can’t wait to make this!
This has been super useful, I've always been rubbish at roast pork. Asian style (Chinese as well) seems to have denser crackling, and I think its because you don't pour boiling water over the skin before drying it out. Will give this a go on the weekend! I made your beef rendang last weekend and it was delicious. Thanks for the great content on the channel, keep it up!
Thank you for filtering all those methods and put the one that really worked in this video Myself have been trying different methods also. So far I've done 23 versions of making this dish lol... Yours will be 24th haha I've prepared some pork belly, I seasoned it with salt, pepper, 5 spice and garlic powder. The belly is in the fridge right now and tomorrow gonna be d day. Can't wait! Again, thank you!
Wow! Thank you so much for sharing this and explaining things like the science behind cooking lol coz it’s very helpful for a novice like me... I bumped into your channel and subscribed immediately as I’ve always been wanting to know how to cook Thai food. The funny thing is, I used to live in Thailand for close to a decade teaching English to Thai kids and love Thai food but didn’t learn to cook any of it at all as cooking isn’t really my thing. (I’m a Filipino by the way) But now that I’m living here in Australia, I’m missing eating authentic Thai cuisine and wished that I learned how to cook it so I could just have it anytime I want lol. Please keep making videos and kudos to your channel! Susu na kha! Sawasdee kha!🙏🏼
Holy crap. After so a few fails on this dish, I never approached it again from guilt of wasted money/time from other recipes. But after seeing you cook and explain why you do things, I'm willing to give it another go.
Because of this recipe I managed to get the skin crispy first time ever! Tried a few other recipes but never managed getting the skin to 'pop' :) Can't wait to make this again for my birthday ^^ Oh and btw the Mango's are excused lol
I love ข้าวคั่ว and I have always made it up before hand and put it in a jar like you have done and grind it as needed. Then one day I had an idea! Put it in an electric pepper grinder and set the coarseness to whatever level you like. I keep mine now in a set of 3 rather than 2 on the back of my stove with course sea salt, peppercorn medley, and ข้าวคั่ว!
Thank you for this, I have another style to cook pork belly in my arsenal however I don't have an oven so I often deep fry my pork belly which everytime I cook pork belly its inconsistent. Can you show another way of cooking pork belly (frying). Thanks again.
We visit the Philippines a lot and they call this Lechon. It's the best thing ever. I grew up in Texas and we call this "cracklins". In both places it tastes delicious. I had never seen the poking of holes in the skin before. In Texas, we do score the skin a little deeper than you did and then we place rosemary and thyme in the opening for flavor. Thanks for the tips.
Oh man, don't mention Ribbe 😭. It's only on the menu for Christmas, but I could eat it all day 😂. I'm not in Norway during Christmas often, but when I am I'm always amazed when I see the sheer amounts of Ribbe at butcher shop and the long lines of people trying to buy some. One of Norway's national treasures for sure! ❤️
Ive never cooked pork belly before but wanted to use it in the donburi bowls I'm making this weekend. Ive been looking for ways to prepare it and this seems pretty simple and uncomplicated, prefect for my needs. Thanks!
I think you are lovely! You have really nice energy and I love the lime, chilli, fish sauce dressing idea! I am just cooking belly pork first time, I just stabbed it real good, put salt, roast it on high for 45 mins then slow cook on a bed of onions, carrots, rosemary and white wine for 3 hours. I wanted slow cooked to get the meat really tender, but the top is very crispy! I will try you're recipe next time, especially with the sauce ❤
Moo Daeng from a cart in the alley was one of my favorite dishes when I lived in BKK. Thai Chinese MAGIC. The lady that sold it near my apartment used pork belly just like this.
Hi! ... and for sure! See www.pork.org/news/new-usda-guidelines-lower-pork-cooking-temperature as one source for information on this, but there are several others. Cheers! Adam
Pork a long time ago needed to be cooked with no pink because of the farming practices and stuff that can lead to parasites. Now the conditions and inspections are better so you can have pork with some pink in it.
When cutting the crispy pork belly depending on the crisp of the skin I find using a sharp bread knife or a Wusthof Wavy Super Slicer really helps get through the skin. The Super Slicer makes for a better cut through the meat as you dont really want to cut meat with a bread knife. That wavy Super Slicer also is really great for getting through the bark of a good brisket or smoked meat. Love the channel !!!! Keep it up
I like that meat tenderizer, but of course my favorite pork belly. Thank you for sharing this video, it's like you're more than a tv host on a cooking show, you nailed it. Keep cooking and stay safe
Greetings from San Francisco! We have a large Thai community here, as you know, and I have tried this dish in many places, but never knew of how to prepare it. We will give it a try as it seems less complicated than I imagined. Looks like you are up in Canada (I noticed the Alcan aluminum foil).
This was the easiest and best result I have had with pork crackling. Worked a treat. The skin was crispy and the meat juicy. Well done on a simple but very effective video. Delicious!
Because we dont have oven so i deep fry it but before deep fry i boil it in a water and when its time to fry it can be challenging cause its like having happy new year fire works in the kitchen cause the sound of explosion while frying that often when i open the cover can be dangerous cause the oil pops aggressively
Pailin's recipes are great ... I love her cooking - I love her explanation ... simple easy and very good Step by step for beginner and expert ... One thing ... why no seasoning on the meat side ..?? .. otherwise Crispy Pork will have no taste Only just salt on the skin side , Look is good but look and taste good is better ...
Oh my God I'm in love with you!! OK. Not really. But I love the way your present. Just so much fun! I'm going to try this again after failing about 34 times with other methods - using vinegar, salt, oil etc etc. Definitely going to buy one of those meat skewering devices. By the way, love your other recipes too!
this is THE BEST way to cook crispy pork belly. I must say the ways you found on youtube how to make crispy pork belly are hoax. I have already thrown away 8 pieces of pork belly within this six months of stay home time. None of the way, posted by whoever claim themself big chef, celebrity chef, well-known blogger etc etc..., works at all. IT ONLY WORKS ON Paillin's WAY. THANK YOU PAILLIN, YOU ARE THE BEST. (BTW, I am not a Thai. but I am a professional sushi maker with 22 years experience)
Thanks looks wonderful. You explain things so well. And the recipe seems simple. I’m really enthusiastic to try it. However first I need to ask is the 350 degree oven preheated to that temperature or is it an unheated set to 350 degrees?
OMG, I love this video and I love you! I bought a slab of pork belly not realizing what I got myself into and I've been looking for recipes. I STILL think it's all a bit complicated, but you made it feel like it's doable. And that CRUNCH!
I'm Filipino and we boil our liempo first. But your technique is such a time-saver and the result is almost the same, if not, this one is juicier than the pre-cooked one. I will try this recipe. One question, though. Did it splatter in your oven? On a side note, have you tried this in an air fryer? Thank you.
Haven't tried it in an air fryer, but getting a lot of people asking the same - so if you try it let us know! :) Re spatter, no over is big enough we didn't get that - though you're right to be concerned. Could cause a lot of smoke! Cheers! Adam
Hello, thank you for all your hard beautiful work into these videos. I truly enjoy them all. I have a question; You make sriracha sauce from fresh chillies boiled in vinegar. I see most people who make sriracha sauce use fermented chillies. What is the difference if there is one?
Hi! Good question and yes there are two (at least two) types, and they are different in taste. This one is the Thai version, which is not fermented. (Vietnamese for example is.) Cheers! Adam
The little pink is because of the marinated meat. Notice at the very bottom of meat is pink too. The outside cooks first so it’s done but pink because of the salt, just like ham is pink.
First time watching video Look delicious. May I ask you to cook the meat on the top and the bottom oven ? And do you turn the fan on ? I hope you answer Happy new year to you and your family
I've just watched half a dozen crispy pork belly recipes, (some super complex, some just horrible) and instantly subscribed, to be honest partly because of the T shirt..!
I am going to make this for Christmas this year, but i do not have a broiler setting on my oven? Anyone got some reccomandations on things i can do instead? I like the idea of using hot oil myself
Love your chanel as always, definitely will give it a try soon. May i know where in the world did u bought your itty bitty cleaver? Gosh...it's so adorable 😍. I'm in love with tiny stuff 😍😍😍😍😍
Hi Linda, Adam here - and lol I know right? :) We have quite the collection of mini things from over the years (some I even brought back from Japan). Re the cleaver I don't remember though (Daiso? Culinary Warehouse?) - so if you want to ask her that one directly (as she doesn't see the comments on here once the post is more than a week old as per her note above), click on "Show more" above to see how to contact her. Cheers!
Excellent instructions and explanations :) Done this a few times and every time mouth watering, just need to try your spicy dipping sauce next time, or mine version of it lol thanks for sharing!
First time I’ve watched your channel.. the pork looks divine.. I can’t wait to try it. Although.. all the street food stalls in Bangkok fry it.. I love that too!🙈😬 I can’t believe you just told us your married!!🙈🥰 Looking forward to watching more of this channel.👌🏾
Pailin love this crispy pork belly recipe, as I'm unable to finished my pork belly within one day , wonder if you can give us some tips on how to maintain the crispiness of the pork belly after a few days. Is reheating in an oven an option and at what temp and duration. Thanks.
Hi Ronald, Adam here - and great question! Don't know myself, so I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
How do you deal with the little hairs on the pork belly? I bought a slab of belly and I noticed the hair when I unpacked it. It's very unsightly, I have seen some recipes saying to burn the hairs off but the skin is burning in this process I noticed.
I don't understand why people would thumbs down this video. Your cooking videos are so helpful and informative and Entertaining. You are such a great teacher and you do such a great job!
Thanks Iris - and I know, right? ... mostly children I think, but then some people just like doing damage for fun. (Is rather sad isn't it?) Thanks for the support though!! Cheers, Adam
Thank you 😊
I was also thinking the same. Why would someone do that? This video is great and that pork belly looks way better than some I have had at restaurants.
People being petty and jealous because Internet, is my guess and I frown on that as well. Miss Pai is not only adorable, she's LEGIT. Works for me.
True! She is. She gave up her time and knowledge for making videos for us and teach us thai cusine. Our thai friends complimented me every time how authentic i make food and I am europian!!!!! I am very proud bc I love thai culture and food. 🌹♥️
I love how Pai’s videos goes beyond cooking! It’s like a cooking show and also somehow a science show as well! She goes into how and what the ingredients does. So so cool!
Thank you 😊
Kind of like alton brown's show good eats.
Totally agree
@@cindygoh2291 ccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccCcccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccrccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccdcccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccxccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccxcccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccxccccccccccccccccccccccccfccccccccccccccccccccccccccccccccccccccxccccccccccccccccccccccCccccccccccccccccccccccccccccccccccccccCCCCCCCCCCCCCCCCCCCCCcccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccxcccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccxcccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccdcccccccccccccccccccccccccccccccccccccccccccccccfccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccfccccccccccccccccccxccccccccccccccccccccccccccccccccccccccccccccccccccccccccCccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccfccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccrcccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccCccccccccccccccccccccccccccccccccccccccccccxcccccccfccccccccccccccccccccccccccccccccccccfccccccccccccccccccccccccccccccCcccc
I just stumbled across her and I love the way she presents. She speaks perfect English and I could also hear an underlying Thai passion. Truly amazing to watch and the food looks so good.
Thank you for making it simple but still with a lot of detailed explanation about why you do or don’t do certain things. Perfect for a newbie guy who’s learning how to cook. Please keep up the good work.
I have tried making Crispy Pork Belly many many times from different recipes that I found on RUclips. Your recipe is absolutely the best I ever. I can’t thank you enough.👍😋
That little cleaver is so cute...perfect for when I have a mini psychotic episode.
lol! :)
Anything Thai .... it's Pailin's Kitchen , hands down!!!
This is my first time watching your video. I love how you really teach us about cooking. I can tell you’re passionate about cooking. Thank you for sharing. I can’t wait to make this!
I love pork belly part because for me its the most tender and moist part of the pork.The crispy bits on the pork belly looks amazing!
This has been super useful, I've always been rubbish at roast pork. Asian style (Chinese as well) seems to have denser crackling, and I think its because you don't pour boiling water over the skin before drying it out. Will give this a go on the weekend! I made your beef rendang last weekend and it was delicious. Thanks for the great content on the channel, keep it up!
I've made pork belly many times and with many recipes, but this is by far the best recipe. The meat is nicely done and the skin is crispy.
"I'm gonna use my tiny little mini cleaver...... Ok, forget it." Hahaha... lol. So glad it redeemed itself on the lime.
It did! :) (going to sharpen it now)
@@adamthehtkminion6750 Lol. That would be a fun video to watch.
@@meeyang111 LOL! It would wouldn't it? hmmm will see if we can film that ... good idea :)
Thank you for filtering all those methods and put the one that really worked in this video
Myself have been trying different methods also. So far I've done 23 versions of making this dish lol... Yours will be 24th haha
I've prepared some pork belly, I seasoned it with salt, pepper, 5 spice and garlic powder. The belly is in the fridge right now and tomorrow gonna be d day. Can't wait!
Again, thank you!
Thank you so much for this recipe, it was so successful!! The best one I have tried for sure!!
Greetings from the SF Bay Area Pailin is an excellent presenter.
Thorough enjoyed this including the Squarespace ad Bravo!! Going to make the recipe
Wow! Thank you so much for sharing this and explaining things like the science behind cooking lol coz it’s very helpful for a novice like me... I bumped into your channel and subscribed immediately as I’ve always been wanting to know how to cook Thai food. The funny thing is, I used to live in Thailand for close to a decade teaching English to Thai kids and love Thai food but didn’t learn to cook any of it at all as cooking isn’t really my thing. (I’m a Filipino by the way) But now that I’m living here in Australia, I’m missing eating authentic Thai cuisine and wished that I learned how to cook it so I could just have it anytime I want lol. Please keep making videos and kudos to your channel! Susu na kha! Sawasdee kha!🙏🏼
Holy crap. After so a few fails on this dish, I never approached it again from guilt of wasted money/time from other recipes. But after seeing you cook and explain why you do things, I'm willing to give it another go.
Because of this recipe I managed to get the skin crispy first time ever! Tried a few other recipes but never managed getting the skin to 'pop' :) Can't wait to make this again for my birthday ^^ Oh and btw the Mango's are excused lol
I always use this recipe when I cook pork belly. It has never failed me. Thank you so much!
wow! your version produced the best balance of the many recipes i've seen!! and awesome tip on broiling at the bottom rack, and NOT the top rack!
I was like at the beginning this is gonna be hard, 10 mins later gotta go to the butcher 20 mons later I have to cook this dish Pailin made lol
20 mins*
Hahaha, that's what I like to hear!
then you forgot to dry it in the fridge.
I love ข้าวคั่ว and I have always made it up before hand and put it in a jar like you have done and grind it as needed. Then one day I had an idea! Put it in an electric pepper grinder and set the coarseness to whatever level you like. I keep mine now in a set of 3 rather than 2 on the back of my stove with course sea salt, peppercorn medley, and ข้าวคั่ว!
Thank you for this, I have another style to cook pork belly in my arsenal however I don't have an oven so I often deep fry my pork belly which everytime I cook pork belly its inconsistent. Can you show another way of cooking pork belly (frying). Thanks again.
I will send u the video but in Vietnamese. I hope u can understand. ruclips.net/video/1iNqhS51eG0/видео.html
@@phuonganhtran0809 thank you.
We visit the Philippines a lot and they call this Lechon. It's the best thing ever. I grew up in Texas and we call this "cracklins". In both places it tastes delicious. I had never seen the poking of holes in the skin before. In Texas, we do score the skin a little deeper than you did and then we place rosemary and thyme in the opening for flavor. Thanks for the tips.
Oh hey. That's what half of Norway eats for Christmas dinner. We call it svineribbe, or just ribbe. The "svin" is pig :D
Men ingenting slår pinnekjøtt 😁
@@CatPopcorn1996 Fact!
Oh man, don't mention Ribbe 😭. It's only on the menu for Christmas, but I could eat it all day 😂. I'm not in Norway during Christmas often, but when I am I'm always amazed when I see the sheer amounts of Ribbe at butcher shop and the long lines of people trying to buy some. One of Norway's national treasures for sure! ❤️
Ive never cooked pork belly before but wanted to use it in the donburi bowls I'm making this weekend. Ive been looking for ways to prepare it and this seems pretty simple and uncomplicated, prefect for my needs. Thanks!
Arroy! Dang,...when that crunch dropped. I literally made your char su pork tonight and open RUclips to see this!
I think you are lovely! You have really nice energy and I love the lime, chilli, fish sauce dressing idea! I am just cooking belly pork first time, I just stabbed it real good, put salt, roast it on high for 45 mins then slow cook on a bed of onions, carrots, rosemary and white wine for 3 hours. I wanted slow cooked to get the meat really tender, but the top is very crispy! I will try you're recipe next time, especially with the sauce ❤
Moo Daeng from a cart in the alley was one of my favorite dishes when I lived in BKK. Thai Chinese MAGIC. The lady that sold it near my apartment used pork belly just like this.
“Pork you can have medium done”
Can someone testify that?
Hi! ... and for sure! See www.pork.org/news/new-usda-guidelines-lower-pork-cooking-temperature as one source for information on this, but there are several others. Cheers! Adam
Pork a long time ago needed to be cooked with no pink because of the farming practices and stuff that can lead to parasites. Now the conditions and inspections are better so you can have pork with some pink in it.
Such enthusiasm and infectious enjoyment. What’s not to love? Thank you.
Subscribed because of this one recipe! Thank you for the simple steps and I can’t wait to make this for my Thai-food-obsessed husband.
we dont have oven. can we cook it in a turbo broiler?
Thank you for your video. It’s the best recipe I’ve seen for pork belly. I’m so going to try this easy method ♥️. That crunch 🤤
When cutting the crispy pork belly depending on the crisp of the skin I find using a sharp bread knife or a Wusthof Wavy Super Slicer really helps get through the skin. The Super Slicer makes for a better cut through the meat as you dont really want to cut meat with a bread knife. That wavy Super Slicer also is really great for getting through the bark of a good brisket or smoked meat. Love the channel !!!! Keep it up
I LOVE thai crispy pork belly but deep frying a big piece of pork is intimidating. Thank you so much for sharing the technique. Im so trying it!!
I appreciate all the science explanation and exact temperature to cook it to. Thank you.
Good video cooking , nice recipes crispy pork belly, thanks for sharing to us such an awesome taste and yummy 😋, I like it very much
I like that meat tenderizer, but of course my favorite pork belly. Thank you for sharing this video, it's like you're more than a tv host on a cooking show, you nailed it.
Keep cooking and stay safe
One of my favorite, thank you.
Greetings from San Francisco! We have a large Thai community here, as you know, and I have tried this dish in many places, but never knew of how to prepare it. We will give it a try as it seems less complicated than I imagined. Looks like you are up in Canada (I noticed the Alcan aluminum foil).
สวัสดีค่ะ เพิ่งดูรายการของหนู ชอบมากสอนละเอียด เสียดายไม่ได้เจอที่งาน RIS fun fair 2017 ป้าทำงานที่รรเป็นปีสุดท้ายค่ะ เด็กตึก ES บางคนชอบทำอาหาร เขาจะได้เรียนรู้จากหนูได้ ครูบางคนชอบอาหารไทยนะคะ มีโอกาสจะแนะนำเขา ป้าชอบทำกับข้าวค่ะจะได้เรียนรู้จากหนูมากขึ้น ขอบคุณค่ะ
mouth watering... hearing that crunch... good job
Love your voice and American accent!
This was the easiest and best result I have had with pork crackling. Worked a treat. The skin was crispy and the meat juicy.
Well done on a simple but very effective video.
Delicious!
Because we dont have oven so i deep fry it but before deep fry i boil it in a water and when its time to fry it can be challenging cause its like having happy new year fire works in the kitchen cause the sound of explosion while frying that often when i open the cover can be dangerous cause the oil pops aggressively
Pailin, your recipes are always amazing!!! Just love all of them!!! Please keep them coming.
ຂອບຄຸນຄຣັບ Chef Pailin!
10:26 I think PaiHTK.exe glitched out for a moment
also 13:35 - 13:36 rare sighting of one of Adam's appendages lol
lol! Yes my left arm is now famous :)
Pailin's recipes are great
... I love her cooking - I love her explanation ... simple easy and very good
Step by step for beginner and expert
... One thing ... why no seasoning on the meat side ..?? .. otherwise Crispy Pork will have no taste
Only just salt on the skin side ,
Look is good but look and taste good is better
...
Other dry seasonings will be burnt before you get puffy pork skin then only salt is enough and let the dipping sauce do their job. 😉
15:42 that sound... OMG
Adorable chef, great recipe thank you so much. My mouth is watering at 12am.
Oh my God I'm in love with you!! OK. Not really. But I love the way your present. Just so much fun! I'm going to try this again after failing about 34 times with other methods - using vinegar, salt, oil etc etc. Definitely going to buy one of those meat skewering devices. By the way, love your other recipes too!
this is THE BEST way to cook crispy pork belly. I must say the ways you found on youtube how to make crispy pork belly are hoax. I have already thrown away 8 pieces of pork belly within this six months of stay home time. None of the way, posted by whoever claim themself big chef, celebrity chef, well-known blogger etc etc..., works at all. IT ONLY WORKS ON Paillin's WAY. THANK YOU PAILLIN, YOU ARE THE BEST. (BTW, I am not a Thai. but I am a professional sushi maker with 22 years experience)
OMG! OMG!... I absolutely LOVE the dipping sauce!!! Wow! Mmmmm ❤😊
Thanks looks wonderful. You explain things so well. And the recipe seems simple. I’m really enthusiastic to try it.
However first I need to ask is the 350 degree oven preheated to that temperature or is it an unheated set to 350 degrees?
Hi George, and pre-heated - see hot-thai-kitchen.com/crispy-pork-belly/ (also linked above) Cheers! Adam
amazing recipe love that there is an option without boiling and frying!
I always love watching these .
I love that mini butcher knife
Did it..excellent, and now I have the pork belly in mine.....fitness club next!!!
This was so helpful. Thank you.
you are a scientist
OMG, I love this video and I love you! I bought a slab of pork belly not realizing what I got myself into and I've been looking for recipes. I STILL think it's all a bit complicated, but you made it feel like it's doable. And that CRUNCH!
I'm Filipino and we boil our liempo first. But your technique is such a time-saver and the result is almost the same, if not, this one is juicier than the pre-cooked one. I will try this recipe. One question, though. Did it splatter in your oven?
On a side note, have you tried this in an air fryer? Thank you.
Haven't tried it in an air fryer, but getting a lot of people asking the same - so if you try it let us know! :) Re spatter, no over is big enough we didn't get that - though you're right to be concerned. Could cause a lot of smoke! Cheers! Adam
I've tried this in airfry and the result is great. 👍👍👍
You are a beaut lady! Thanks for your recipe!
Hello, thank you for all your hard beautiful work into these videos. I truly enjoy them all. I have a question; You make sriracha sauce from fresh chillies boiled in vinegar. I see most people who make sriracha sauce use fermented chillies. What is the difference if there is one?
Hi! Good question and yes there are two (at least two) types, and they are different in taste. This one is the Thai version, which is not fermented. (Vietnamese for example is.) Cheers! Adam
@@adamthehtkminion6750 Thank you.... so many versions. I use palm sugar in mine it gives it a bit of a smoky flavour.
@@johanharlaar4604 Sounds brilliant! Will mention to Pai :)
Yay! Glad you have a sponsor now :) get that coin
Yay indeed!
The little pink is because of the marinated meat. Notice at the very bottom of meat is pink too. The outside cooks first so it’s done but pink because of the salt, just like ham is pink.
I need that tenderizer, thanks for sharing the recipe Pailin!
Excellent
First time watching video
Look delicious. May I ask you to cook the meat on the top and the bottom oven ? And do you turn the fan on ?
I hope you answer
Happy new year to you and your family
Hi! At the top and under the "grill" or "broiler" setting if you have one on your stove. Cheers! Adam
I've just watched half a dozen crispy pork belly recipes, (some super complex, some just horrible) and instantly subscribed, to be honest partly because of the T shirt..!
Thanks
Pork belly for me this weekend,, that crunchy sound made me want some right now, Thanks for sharing 🥳❣️
It was perfect. Thank you.
I am going to make this for Christmas this year, but i do not have a broiler setting on my oven? Anyone got some reccomandations on things i can do instead? I like the idea of using hot oil myself
wow! thanks! my hubby asked me try to make it 2 days ago
Phone footage, 10/10. Camera footage, 8/10.
Love your chanel as always, definitely will give it a try soon. May i know where in the world did u bought your itty bitty cleaver? Gosh...it's so adorable 😍. I'm in love with tiny stuff 😍😍😍😍😍
Hi Linda, Adam here - and lol I know right? :) We have quite the collection of mini things from over the years (some I even brought back from Japan). Re the cleaver I don't remember though (Daiso? Culinary Warehouse?) - so if you want to ask her that one directly (as she doesn't see the comments on here once the post is more than a week old as per her note above), click on "Show more" above to see how to contact her. Cheers!
@@PailinsKitchen i see, no worries 🥰. Thanks for the response ❤
Excellent instructions and explanations :) Done this a few times and every time mouth watering, just need to try your spicy dipping sauce next time, or mine version of it lol thanks for sharing!
Hi! Loved your video! My question is what if your oven doesn't have a broiler? Can you still make it crispy?
Thanks once again , now i know.no need to boiled from water. Your friend Maeng Cooking Show.
First time I’ve watched your channel.. the pork looks divine.. I can’t wait to try it.
Although.. all the street food stalls in Bangkok fry it.. I love that too!🙈😬
I can’t believe you just told us your married!!🙈🥰
Looking forward to watching more of this channel.👌🏾
that tiny cleaver needs it's own channel!!!
lol - it does!! :)
Starting this today and finishing tomorrow 😋
❤Right! Life is short😊 Eat thai food❤❤
I'm liking this video simply because she skipped the whole boiling part. Immediate 5 Stars.
and a follow
Pailin love this crispy pork belly recipe, as I'm unable to finished my pork belly within one day , wonder if you can give us some tips on how to maintain the crispiness of the pork belly after a few days. Is reheating in an oven an option and at what temp and duration. Thanks.
Hi Ronald, Adam here - and great question! Don't know myself, so I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
@@PailinsKitchen thanks for the info
Can you tell me where to buy the tool to poke the pork? Thank you
Very thorough, I love this; you're great👌
It looks so delicious😋
Been waiting for this for soooooo long
Nice recipe
That looks super tasty 🤤
Wow looks delicious 😋😋😋😋
loved my mascara JUST melted
You need a broiler for it to work ? Not all oven can get it done ?
I believe the problem would be that you might overcook the meat itself by the time the top is done. Cheers! Adam
Thank you for sharing the concept of making pork skin crispy. Any pork cut with the skin is now fair game. Even making chicharon out of just skin.
Looks so yummy
How do you deal with the little hairs on the pork belly? I bought a slab of belly and I noticed the hair when I unpacked it. It's very unsightly, I have seen some recipes saying to burn the hairs off but the skin is burning in this process I noticed.
Yummy I just left Islam for this recipe🤤