Double fry doesn't only let the meat cool down, but allows excess moisture to steam off from the breading which would normally make the crust soggy over time. After the steam escapes, the second fry leaves you with something much more crunchy and crispy with much less chance of it deteriorating over time. This is the same concept in korean double fried chicken
It also lets the oil come back up to temperature quicker. As soon as the pork goes in the pan, the oil temperature drops. Another reason not to overcrowd the pan.
I just made this and followed your instructions. I too almost cried! Easiest and best pork belly dish I've ever made. Thank you for teaching us how to make this dish.
your joy in this video made me sooo happy - I can’t tell you how good it is for all your viewers to see a real life person eating and loving food purely for the taste
Fledgling Thai food cook here. I just made this exactly the way you show and it is AWESOME! I dont cook much but this is the best thing I have ever made! The sauce sends it over the top. I cant wait to try this sauce on one of my char grilled steaks. Thanks so much for your efforts.
No one can take things for what they are. The entire point is to show you how to have this quick instead of waiting two days. Also not everyone eats the skin. If you don't like this method move on. Apparently it was not for you. Stop trying to be better than everyone else. It's pork fat ... not the end of the world. Thank you for the recipe AKA why I am here. Thank you for teaching. I appreciate your knowledge and expertise. It's a blessing to have a teacher. Sometimes the long way is best. Sometimes the short way is best. Thank you for teaching both ways.
I live in Thailand and my Thai family have this several times a week because it's an over all favorite. Because we live in a very small rural village with many family member families, most nights we all meet together at grandma's house to eat. Everybody brings something so there's always lots to choose from. Strangely enough, i was surprised that many recipes that require frying have milk added to the marinade. They use a Danish brand that comes in little boxes. For moo cobb this fish sauce, white pepper, sugar, and milk liquid is brushed on the pork as it starts to blister. The lactose appears to help in the browning process and their moo cobb has a beautiful golden color when done. Edit: i want to add that somtimes, especially when pan frying pork ribs, bone in, the addition of a sprinkle or two of Golden Mountain Seasoning is used. There is a slightly different flavor but a good one.
@Pai , ironic I live in Bangkok but I have to watch you cook Thai food in Vancouver to learn how it’s done. It’s fun watching you eat the food and hearing the crisp ❤️ thanks
Thank you so much for your kind support! And just in case you haven't heard about it, you can also support us directly on Patreon where you will be able to get perks in return for your generosity. If you're interested, please check it out here: www.patreon.com/pailinskitchen
You can make chicharon with the skin, waste not want not. Thanks for the video looks like a real winner and for breakfast great idea, take care. God bless one and all.
You are absolutely brilliant, and a joy to watch. THANK YOU for the content, and please keep these videos coming. It is a highlight of my day to see a new video from you. Take care!
I just went to Thai restaurant and their fried chicken were exactly like your fried pork belly. The chef came to explain to me about the double frying method...👍👏👏 Thanks so much for sharing...💝🌟😋😋
I just made this last night! Heating the oil to the right temp is key. First batch oil was too hot so it browned really fast. Second batch was perfect. THIS will be my go to recipe! Thank you!
I didnt know how much i needed to learn this until i see you making it! (Been doing it differently, skin on.) I'll try doing mine this way; certainly looks juicier. Thanks, Pai!
I live in Thailand half time and love, I mean loveeee this stuff. Goes on a mound of rice topped with a cooked egg and stir fryed kale. Even the kake tastes good. Oyster and soy sauce really help jn the wok.
I made this last night and followed your recipe/technique to a T. I only wanted to make a small batch, just for me...and this was perfect in every way. Super crunchy, super tasty and so delicious!!!!! Thank you a million times over for sharing this with me/us. 🙂
Love the genuine FUN you had in telling " Secret quickie recipe " ! Looks so good , and did I mention I LOVE CRISPY PORK BELLY ! I like a sweet / spicy sauce with them ! Fan for life , can't wait to try this ! ❤ YUM ❤
@@natalierossi497 Absolutely, you can! Pad Krapow is a dish that can be cooked using just anything. Just topped it with fried egg and violas! Using crispy pork is definitely a good choice, I’m Thai and I love eating it as pad krapow.
Seriously this is one of the tastiest meals! Great with jasmine rice in the side, thank you so much for this wonderful and easy to make dish!❤❤❤❤❤❤🥰🥰🥰👍
I'm accustomed to the rule that fried food needs to get a sprinkle of salt as soon as it comes out of the fryer. Would salting after the second fry be a bad thing here, and if so, why? Thanks!
Hi Adam here - and 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 few days old. You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
Will using Mochiko flour instead of AP flour change the amount of crispiness and sweetness of the pork belly? That belly looks very appetizing. Greetings from the SF Bay Area.
Just discovered your channel for pad thai recipe, and you were so good on your video l watch so many of them... FYI was a 3 *** michelin chef... You are amazing.
Delicious! Thank you for your videos. I have followed your instructions and made gyoza and now, crispy pork belly. I wish I could upload a picture. It's perfect!
I'm doing this for dinner tomorrow...I accidentally bought a pork belly with the skin off! Was pretty upset because I wanted that super crispy skin. Later stumbled on this video....thank you! Looks and sounds amazing!
What if I want to use the skin as well? Can you please give some explanation? And the second point is can I boil the pork first and then follow all your process of frying ater that?
Was looking for something to do with some pork and stumbled upon this.Gave it a try as i had all the ingredients and it was amazing! It tasted really good - my partner and I finished the whole thing!! And it was so quick and easy to boot! All done by the time the rice cooker pinged. Definitely adding this to my regular rotation of dinner items. 😊
Im not gluten free but im just thinking could you use rice flour and corn starch in place of normal flour for a similar crunch? Non-Glutinous Rice flour often makes things very crunchy!
I tried this recipe a few mos. ago & it's da bomb!! I'd much rather double fry the pork belly & serve it immediately after vs. having to boil it then cool it in the fridge overnight
Hi Adam here! … and for deep frying or stir frying she tells me any neutral vegetable oil will do - but for deep frying she tends to use Canola, and for stir frying Avocado oil. Cheers!
Filipino here, the skin is why we eat pork belly. The holy grail of the pig is the crunchy skin. Lechon, Lechon, Kawali, Crispy Pata, Bagnet. Luv your fried chicken.
@@edwilderness Well, isn't the fact that it's well used (and still so well taken care of) the very thing that makes it beautiful? Buy one, and take good care of it for 10 years, and voilà! You'll have your very own gorgeous old copper wok! 😁
Hi Adam here - and 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 few days old. You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
Hey Siri, set timer for Chef response on this question... What is the frying wok-type used in this video? Is it copper lined for heat retention & even distribution? Sorry, answer could not be located in the Kitchen Tools & Ingredients blog section.
Hi! She bought it in Thailand and brought it back, so no link :) Technically it's referred to as a "brass wok" when you search, and you can find them on Amazon but watch out, some of them are crazy expensive! (it's brass, not gold :)) If you find a good one let me know and I'll add it to the tool list. Cheers! Adam
Crispy crunchy pork belly with sweet and spicy sauce.. aloy maaaak. I also like pork belly with condensed coca cola and added 1 half cup of sugar caramel glazed sauce with fresh cut Thai peppers thrown in. I'm drooling now 😊 Thank You for your video, khrap khun khrap. 🤤
Looks delicious! It's amazing how quick and simple this recipe is. I need to make this. I just wonder, do you know what the diameter of your pan is? And also its volume in liters?
Double fry doesn't only let the meat cool down, but allows excess moisture to steam off from the breading which would normally make the crust soggy over time. After the steam escapes, the second fry leaves you with something much more crunchy and crispy with much less chance of it deteriorating over time. This is the same concept in korean double fried chicken
Same principle Works the same for potato chips/french fries
It also lets the oil come back up to temperature quicker. As soon as the pork goes in the pan, the oil temperature drops. Another reason not to overcrowd the pan.
Can u use air fryer?
Ok smarty
I just made this and followed your instructions. I too almost cried! Easiest and best pork belly dish I've ever made. Thank you for teaching us how to make this dish.
Great job!👏 So glad to hear!!!
I wanna cry too! Must make it this week.
Ohh. I want to sell this!
I don't want to cry ! I just want a chocolate Thickshake 🥤😂
Try lechon kawali
I love this Thai chef. She's has always been my favourite chef from Thailand. I've watched her videos since 2018.
your joy in this video made me sooo happy - I can’t tell you how good it is for all your viewers to see a real life person eating and loving food purely for the taste
Fledgling Thai food cook here. I just made this exactly the way you show and it is AWESOME! I dont cook much but this is the best thing I have ever made! The sauce sends it over the top. I cant wait to try this sauce on one of my char grilled steaks. Thanks so much for your efforts.
Is pork belly loaded with salt ?
No one can take things for what they are. The entire point is to show you how to have this quick instead of waiting two days. Also not everyone eats the skin. If you don't like this method move on. Apparently it was not for you. Stop trying to be better than everyone else. It's pork fat ... not the end of the world.
Thank you for the recipe AKA why I am here. Thank you for teaching. I appreciate your knowledge and expertise. It's a blessing to have a teacher. Sometimes the long way is best. Sometimes the short way is best. Thank you for teaching both ways.
I live in Thailand and my Thai family have this several times a week because it's an over all favorite. Because we live in a very small rural village with many family member families, most nights we all meet together at grandma's house to eat. Everybody brings something so there's always lots to choose from.
Strangely enough, i was surprised that many recipes that require frying have milk added to the marinade. They use a Danish brand that comes in little boxes. For moo cobb this fish sauce, white pepper, sugar, and milk liquid is brushed on the pork as it starts to blister. The lactose appears to help in the browning process and their moo cobb has a beautiful golden color when done.
Edit: i want to add that somtimes, especially when pan frying pork ribs, bone in, the addition of a sprinkle or two of Golden Mountain Seasoning is used. There is a slightly different flavor but a good one.
@Pai , ironic I live in Bangkok but I have to watch you cook Thai food in Vancouver to learn how it’s done. It’s fun watching you eat the food and hearing the crisp ❤️ thanks
That fan trick is also awesome for cutting large amounts of onions
You beat me to it.
Thanks!
Thank you so much for your kind support! And just in case you haven't heard about it, you can also support us directly on Patreon where you will be able to get perks in return for your generosity. If you're interested, please check it out here: www.patreon.com/pailinskitchen
You can make chicharon with the skin, waste not want not. Thanks for the video looks like a real winner and for breakfast great idea, take care. God bless one and all.
You are absolutely brilliant, and a joy to watch. THANK YOU for the content, and please keep these videos coming. It is a highlight of my day to see a new video from you. Take care!
Thanks! Love your videos 😊!
Thank you for explaining the 2nd fry method. I never really understood that but you explained how by doing so it maintains the juiciness of the meat
When you double fry it stays crispy for hours even a day in the fridge and it still stay crispy.
I just went to Thai restaurant and their fried chicken were exactly like your fried pork belly.
The chef came to explain to me about the double frying method...👍👏👏
Thanks so much for sharing...💝🌟😋😋
I just made this last night! Heating the oil to the right temp is key. First batch oil was too hot so it browned really fast. Second batch was perfect. THIS will be my go to recipe! Thank you!
That second batch going in looked like a magic trick - they just kept coming and coming.
I didnt know how much i needed to learn this until i see you making it! (Been doing it differently, skin on.) I'll try doing mine this way; certainly looks juicier. Thanks, Pai!
Me too. I'll try her way.
I saw the recipe this morning, and my family and I are devouring the pork belly as I type. DELICIOUS and simple. Thank you so much!!
Reteta super,iar bucatarul ,o placere s o asculti!
Brilliant! I´ve waited my whole life for this recipe. Thank you maak maak krup!!!
I live in Thailand half time and love, I mean loveeee this stuff.
Goes on a mound of rice topped with a cooked egg and stir fryed kale. Even the kake tastes good.
Oyster and soy sauce really help jn the wok.
I made this last night and followed your recipe/technique to a T. I only wanted to make a small batch, just for me...and this was perfect in every way. Super crunchy, super tasty and so delicious!!!!! Thank you a million times over for sharing this with me/us. 🙂
Awesome! Costco sells skinless pork belly. Way easier and cheaper to get!
That looks really good. The explanation for double frying is by far the clearest I've heard. Thank you 😀
You activated my Siri THRICE 😂😂😂
Same!! LOL!!
Same!
Same!!
same :')
Sameeee my Siri was going crazy 😂😂😂😂
Love the genuine FUN you had in telling " Secret quickie recipe " !
Looks so good , and did I mention I LOVE CRISPY PORK BELLY !
I like a sweet / spicy sauce with them ! Fan for life , can't wait to try this ! ❤ YUM ❤
As a lazy cook, I approve of this dish.
I love everything about this woman's presentations. She is the best, the very best !
I love crispy pork belly, especially pad ka prao pork belly.
Me too!
I was going to ask, can I then use this to make pad krapow?
@@natalierossi497 Absolutely, you can! Pad Krapow is a dish that can be cooked using just anything. Just topped it with fried egg and violas! Using crispy pork is definitely a good choice, I’m Thai and I love eating it as pad krapow.
Also the contrast of textures makes this culinary nirvana. Crunchy pork belly and soft sticky rice. Yum!
Seriously this is one of the tastiest meals! Great with jasmine rice in the side, thank you so much for this wonderful and easy to make dish!❤❤❤❤❤❤🥰🥰🥰👍
I'm accustomed to the rule that fried food needs to get a sprinkle of salt as soon as it comes out of the fryer. Would salting after the second fry be a bad thing here, and if so, why? Thanks!
Hi Adam here - and 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 few days old. You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
Will using Mochiko flour instead of AP flour change the amount of crispiness and sweetness of the pork belly? That belly looks very appetizing.
Greetings from the SF Bay Area.
Just discovered your channel for pad thai recipe, and you were so good on your video l watch so many of them... FYI was a 3 *** michelin chef... You are amazing.
I love this recipe, I use potato starch instead of flour and corn flour 😋, I find it even more crispy
What would we do with the skin? Couldn't we just fry it along with the meat? Tx for the recipe, will try it for sure. 😊
Delicious! Thank you for your videos. I have followed your instructions and made gyoza and now, crispy pork belly. I wish I could upload a picture. It's perfect!
I'm doing this for dinner tomorrow...I accidentally bought a pork belly with the skin off! Was pretty upset because I wanted that super crispy skin. Later stumbled on this video....thank you! Looks and sounds amazing!
What if I want to use the skin as well? Can you please give some explanation? And the second point is can I boil the pork first and then follow all your process of frying ater that?
Was looking for something to do with some pork and stumbled upon this.Gave it a try as i had all the ingredients and it was amazing! It tasted really good - my partner and I finished the whole thing!! And it was so quick and easy to boot! All done by the time the rice cooker pinged. Definitely adding this to my regular rotation of dinner items. 😊
Nothing better than crispy pork belly 😊😊
I'm guessing that both Vegans and Jews would disagree with you.
@@brianbassettnumber1not all Jews are kosher 😅
@@brianbassettnumber1 ...and not everyone who disagrees is a vegan or Jew, either 😄.
@@brianbassettnumber1 Why did you leave out the Muslims, Hindus and Christian Adventists? 🙄
just made this & it was delicious 💕 thanks for sharing
Fantastic and thank you for sharing. Question - what can I use in the place of the Fish Sauce please. Thank you kindly. D
Info in here hot-thai-kitchen.com/thai-ingredients/ Cheers! Adam
@@AdamHotThaiKitchen 💖🤔
Im not gluten free but im just thinking could you use rice flour and corn starch in place of normal flour for a similar crunch? Non-Glutinous Rice flour often makes things very crunchy!
I find starches-only create a crust that is too light, so I like AP flour for a more substantial crunch.
I made it today and it was perfect! So good! Thank you for sharing this💖
OMG, I'm scared to try. I might get addicted. lol
Thanks Pailin. I tried this today and it was exactly how you described it. So good!!! Thanks
Thanks for sharing! Will have to try this one when I return from Bangkok next week. I have been enjoying others’ versions this week.
What would you recommend for someone who can't have fish sauce as a substitute?
Hi and this might help? hot-thai-kitchen.com/thai-ingredients Cheers! Adam
I did it today for lunch, it was absolutely delicious, many thanks for the recipe
Could you use oat flour + corn star h for a gluten free option?
Hi! She mentions this in the written recipe linked below the video and at hot-thai-kitchen.com/30-min-crispy-pork-belly/ Cheers! Adam
I tried this recipe a few mos. ago & it's da bomb!! I'd much rather double fry the pork belly & serve it immediately after vs. having to boil it then cool it in the fridge overnight
I ate some of these at the Thai festival in my neighbourhood here in the Netherlands and it was soooo good. I will definitely do this at home.😇
OMG! Just bought whole pork belly @ the farmers Market near me! Can't wait to try this recipe 😋🤤❤
Looks delicious!! Is there an option to make this in the air fryer?
Noooo fun watching you eat this 😭 now i am hungry 😂 it sounds so delicious 😋 yummmmy !!! Thank you, trying it for sure.
Oooh man that looks so good with the sauce and rice!!
Hi! The recipes are linked below the video - if that's what you mean? Cheers! Adam
I will definitely try the recipes out! My sister loves the pad Thai recipe from your channel. ❤
Awesome and thanks! :)
Anxious to try this recipe. But not much experience in deep frying. What oil would you recommend for this recipe ... in Canada? ... in South Asia?
Hi Adam here! … and for deep frying or stir frying she tells me any neutral vegetable oil will do - but for deep frying she tends to use Canola, and for stir frying Avocado oil. Cheers!
Wow, I can't wait to try this. I'm salivating! Thank you!
Definitely going to try this. Can the skin be deep fried separate?
Filipino here, the skin is why we eat pork belly. The holy grail of the pig is the crunchy skin. Lechon, Lechon, Kawali, Crispy Pata, Bagnet. Luv your fried chicken.
Can you provide the recipe for the dipping sauce?
Hi! It's linked below the video - cheers! Adam
I made this tonight cant decide if it's better with or without the sauce ,its been added to the dinner rotation .
When you say we can prepare it ahead of time, we have to keep it at room temp right? Can’t put it in the fridge for days in advance right?
Could you use potato starch instead of corn flour as I’ve heard it’s a good coating for crisping things up ..??
Amazing! Thank you for this recipe Pailin!
I sure will try this! Thanks👏👏👏
Love it, gonna try it this weekend!
i love the recipe, thank you.
But can i use rice flour instead of regular flour.
My mouth was watering start to finish - looking forward to doing this amazing yet deliciously simple dish plus the sauce.
instead of the vegetable oil what other (healthier) oil do you recommend ?
Made this tonight and it was fantastic!! Thanks
I love this quick and easy crispy pork belly ❤ thanks for this recipe 👍👌
This looks so delicious!! Im definitely going to try this out
I love ❤️ your enthusiasm 😃 Thanks for your recipe!
That copper/brass pot is to die for!
I was thinking the same thing! Gorgeous! 😁
@@SrChatty Not much chance of finding one, I guess. I suspect she brought it from Thailand and it is old and well-used!
@@edwilderness Well, isn't the fact that it's well used (and still so well taken care of) the very thing that makes it beautiful? Buy one, and take good care of it for 10 years, and voilà! You'll have your very own gorgeous old copper wok! 😁
@@SrChatty Any idea where to buy one?
@@edwilderness Asian store? Online? Shouldn't be that hard 😊
Ms. Pailin, does this recipe work for air fry too?
Hi Adam here - and 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 few days old. You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
@@AdamHotThaiKitchen thanks!
@@nealmorse6787 Any time :)
Beautiful!❤They look delicious!Cheers.
What did you do with the pork skin?
The explanation of double-frying was so interesting!
You're an excellent chef and an exceptional presenter. Thank you for sharing.
this is so far the best method i've seen for frying pork belly.
Love it . Continue these easy recepies .
Surely you have something delicious to do with the skin. Can you give us ideas? Fry it too? This looks great & I will be trying it. Thanks!
Fantastic and great tips! Thanks.
is it possible to use air fryer?
Great method. I tried it and awsome taste. But what did you do withe the skin?
So good love your cooking nd thanks for sharing ❤
can you season the dredge to add more flavour, maybe adding ginger and/or garlic powder or dried herbs..?
This is something I am definitely going to try. Just had Thai style pork belly and it's amazing
Can you cut up the skin into small pieces to use it up and throw it in at the end while oil is still hot or do you have to treat it a special way?
your food looks so good. thanks for sharing.
Wow looks really yummy and delicious 😋 😍 😊 😜 will make.thanks foe sharing❤
i can't wait to try this some day. thank you for teaching us
Hey Siri, set timer for Chef response on this question...
What is the frying wok-type used in this video? Is it copper lined for heat retention & even distribution?
Sorry, answer could not be located in the Kitchen Tools & Ingredients blog section.
Hi! She bought it in Thailand and brought it back, so no link :) Technically it's referred to as a "brass wok" when you search, and you can find them on Amazon but watch out, some of them are crazy expensive! (it's brass, not gold :)) If you find a good one let me know and I'll add it to the tool list. Cheers! Adam
@@AdamHotThaiKitchen Thank you Adam for the quick response. Yes, the good quality ones stay for generations in the family, especially among chefs.
Adam is my Siri
lol - I never thought of it what way ... I like it ... :)
Thanks for sharing this recipe so generously. This is da bomb!
I just tried this. Soo soooo good thanks.
Crispy crunchy pork belly with sweet and spicy sauce.. aloy maaaak. I also like pork belly with condensed coca cola and added 1 half cup of sugar caramel glazed sauce with fresh cut Thai peppers thrown in. I'm drooling now 😊 Thank You for your video, khrap khun khrap. 🤤
Looks delicious! It's amazing how quick and simple this recipe is. I need to make this. I just wonder, do you know what the diameter of your pan is? And also its volume in liters?