Take a Look at Bavarian porkbelly recipes, if you want a Western recipe. Here the fat gets crispy, too. Most homecook recipes just demand to put the pork in the oven Witze sauce underneath the meat. This already produces a tasty „Schweinebraten“, but the Skin might not get crispy all the way ecenly. Big restaurants cook the meat they serve and the sauce they serve, therefore seperatly. The meat goes into the oven without any sauce and the sauce gets cooked on the stove with bones leftover meat. Just before serving both Are combined (provably with Sauerkraut and Knödel (dumblings)
My problem with every crispy pork belly recipe is that there is not any easy way to know how dry the skin is. Also, that fridges seem to vary in how much they will dry meat. Can we get some science here?
Doesn't take much ACTIVE time. A handful of active minutes to do the curing, bagging, cooking, skin pricking, drying in the fridge, etc... all the time in the sous vide or in the fridge drying doesn't matter... even the final stage in the oven is low effort!
Take a Look at Bavarian porkbelly recipes, if you want a Western recipe. Here the fat gets crispy, too.
Most homecook recipes just demand to put the pork in the oven Witze sauce underneath the meat. This already produces a tasty „Schweinebraten“, but the Skin might not get crispy all the way ecenly. Big restaurants cook the meat they serve and the sauce they serve, therefore seperatly. The meat goes into the oven without any sauce and the sauce gets cooked on the stove with bones leftover meat. Just before serving both Are combined (provably with Sauerkraut and Knödel (dumblings)
After cooking it, if my pork belly isnt puffed up, i just fry the skin in oil, work every time! Best with just portion sizes though...
@@Astryca I do the same thing
Cũng là heo nhưng màu sắc, độ giòn đạt đến mức độ nào là cả một công trình ❤ bạn làm rất tốt, xin cảm ơn
Am I missing anything. This piece of pork slab is like 80 percent fate and 20 percent meat.
علي موحان👏👏👏💙👏💙👏😘👏💙💙👏💙👏💙👏💙👏💙💞💙💞💙👏💙👏💙💞💙👏💙👏💙💞💙💙💞💙👏💙👏💙👏💙👏💙💞💞💞
Chef really likes having "no rhyme or reason" 😂
My problem with every crispy pork belly recipe is that there is not any easy way to know how dry the skin is. Also, that fridges seem to vary in how much they will dry meat. Can we get some science here?
If your fridge isn’t drying pork belly in 3 days you need a different fridge lol
Good technique. Not sure that I would do this though. I can't be bothered to wait that long. 🤷♂
First!
I needed to mute this video from minute 5 all the way to the end and it was bearable
@@klefdnb It was too wordy for me as well. I think we all know how to place meat into a zip lock bag. No explanation needed.
Trying to hit the minimum vid length for ad breaks
9:46 😮
NO pork belly deserves that amount of effort and time . Sorry. I do mine in less than an hour . Cmon.chef.
Doesn't take much ACTIVE time. A handful of active minutes to do the curing, bagging, cooking, skin pricking, drying in the fridge, etc... all the time in the sous vide or in the fridge drying doesn't matter... even the final stage in the oven is low effort!
Then neither do you
imagine still wearing a mask in 2024 hahahahah
Imagine still complaining about someone wearing a mask in 2024 like bruh