Crispy Pork Belly Tricks No One Knows About | Perfect Crackling

Steak Secrets | Turn Cheap & Tough Into Juicy & Tender - https://www.youtube.com/watch?v=KgnZp1wijgc

Hi Ben! I am Origamicrane off egullet! My friend was watching your video and spotted my username. Thanks for referencing my 15 year old post! One additional step I have added since that post is to insert some metal skewers through the meat to keep it straight and stop it from curling whilst cooking. Enjoy!

Wow... This vodka method REALLY WORKS!! Just tried it last night in comparison to a salt/vinegar traditional Chinese method and the Vodka prepared skin puffed up beautifully while the vinegar skin turned dark and hard with pockets of hard leather. This vodka method will forever be our fool proof way to get great skin!! Thank you for your video.

Thank you so much for this video..I did exactly what you suggested and my pork belly turned out amazing!

tried yesterday and it was perfection. This was the first time that came perfect. Leveled skin, the cooking temperatures and the "VODKA" made all the difference. Thank you!

This is christmas dish in norway another way to get amazing crackling is to first brine it in a prine with sugar salt spices and baking soda for three days. After that let the porkbelly airdry with only rhe oven fan running or in the fridge. Then low cook it on 90c for 10 hours. Take out the pork belly and heat the oven up to 250C. Watch it slowly so the cracking doesnt burn. Brown puffed up skin tastes bad. This has made the best pork belly me and my mom have ever tried and we eat it everychristmas you should try it

I can validate the recipe, just finished it and it came out near perfect! Good luck to the rest of you! Cheers!

All my pork belly trials and tribulations summed up in one video. Thank you for this, superb insight and delivery. Can’t wait to try it out

Lovely! I gave it a try, and it came out exactly like in the vid. Delicious. Thanks!

Essentially you've stumbled upon the traditional way to make Chinese Crispy Pork belly, minus a few steps, especially seasoning. You've got most of the basics down, so following any traditional recipe will yield great results I'm sure.

I just LOVE finding gems of channels like this! brilliant video

You can also put it on it’s head, pour water into the tray so it just covers the skin, give it 25 minutes at 150-170 celcius take it out, turn it around and do the same thing and it’s fool proof every single time. Perfectly cooled meat and a perfectly crisp skin every time. I will try the vodka thing though to take the skin to the next level. Great video!

Chinese Hong Kong chef taught me to steam for 10mins, pad skin dry, salt place in hot oven mine is 250 F till crackling formed 45min, perfect every time.

Wonderful video. I’m cooking it as I type.

I find a similar method, meat tenderiser works instead of tooth picks, the boat method is what i use, but also add a layer of rock salt on top and brush on some white vinegar (as opposed to vodka). Then about 45mins at 180, then remove rock salt, and 30mins at 250.

thank u ive been cooking since mid 70s im since retired from that field. i do miss it. but i must say u may have taught me a trick or two w ur video. i cant wait to try this out. i also am looking foward to seeing more of ur videos. cheers

Great video, well presented. I subbed and liked. I love cooking videos that are teaching the "whys". Too many are just copying someone else's videos they have watched and are repeating foolish ideas.

This really looks like a labour of love...hah...thankU. I am definitely gonna give it a try. It's too good to miss. 😊

Very clever, I like my roast pork! Thanks for sharing

Looks great. When I'm cooking it. I score the skin with a Stanley knife. Then apply Rock salt. Cook in the oven in some water and season with various herds and veg. Turns out great. I am happy to your vodka on the skin.