The chef surprisingly saying "Holy Cow" made this video for me. He's obviously cooked this before, but this time it turned out better than expected. I love when a recipe you've made before, turns out better than before and surprises you.
Didn't realise I was watching a small channel. Great video quality and editing. Food content is always enjoyable to watch. Hope to see future content here
Every video I've watched of this seems different, some put foil some dont. Some put oil some put vinegar, other put salt for 24 hours before, this guy didnt. I'm about to make this so I wanna make sure I get it down
I followed this recipe to the letter and it did not turn out well. The meat was good but the skin remained flat, hard, and thin. The majority of other recipes call for poking the skin. Did you leave something out?
Poking the skin is helpful as the oil from the skin will rise to the surface and dry the skin, but the most important factor is a dry skin on your pork belly. I don’t poke my pork belly because I don’t have a tool for it.
I followed this identical process with another chef from UA-cam. It didn’t work for me either and all the spice remnants trapped in the cuts were not appetizing either.
@FoodCr4fts I found some good recipes for pork belly done in an hour or less using an air fryer. The skin was crispy and the meat was thoroughly cooked. I didn't try the quick frying method because I always burn myself. I found the videos by searching for "Moo Grob". That is the Thai version of pork belly. Check it out.
Okay, lesson, you cut the SKIN in a thin slice, do NOT cut INTO THE MEAT!!! Then you fill the cuts with Coarse Salt!!! You can do it in 1 hour in an Airfryer!!! If you add it to an Oven, turn it the skin side down for 30 minutes in a dish fill with enough water to cover the skin, then you flip it and finish cooking it!!! This is pretty much the national dish of Denmark, and this is horrible to see how this is done, like SERIOUSLY, sorry to say, not to mention, that right there, looks really RAW
The chef surprisingly saying "Holy Cow" made this video for me. He's obviously cooked this before, but this time it turned out better than expected.
I love when a recipe you've made before, turns out better than before and surprises you.
me and my little friend really enjoyed watching this :)
making this with wifey tonight thanks for the idea
Awesome 👍 I'm definitely going to try this next time I get my hands on some pork belly
Didn't realise I was watching a small channel. Great video quality and editing. Food content is always enjoyable to watch. Hope to see future content here
Agreed. Really well done!
That means a lot thank you!
Jummy❤
Many thanks for this,
sure gonna give it a try soon!
You had me until that seed oil!!! I used homemade Tallow instead & it came out DELICIOUS!!❤😋 Thanks for the recipe 😊
bro this feels so professional i thought this channel had millions of subs, def keeping this in mind when making pork belly next time
Uhmmmmm NO!!!
The "Holy Cow!", and greasy fingers, says it all. Thank-you.
awesome video! I'm going to be trying this soon! Earned a sub!
imagine how amazing this channel will be once it grows if this is the quality at 150 subs
No poking holes. Most recipes say poking holes allows the crispiness.
Every video I've watched of this seems different, some put foil some dont. Some put oil some put vinegar, other put salt for 24 hours before, this guy didnt. I'm about to make this so I wanna make sure I get it down
Can i put the pork belly on a baking sheet or will that effect the cooking negatively?
Yeah definitely, as long as you got the foil wrap to keep the meat side from drying out.
Pork Belly rules !!!!!!!
WHEN FOOD TASTES GOOD TO YOU, IT SHOWS IN YOUR FINGERS, THEY GIVE THE APROVAL💝😎
❤👍👍👍
You didn't say in the oven you used broil or bake function ?
Bake! You can broil at the end if your skin hasn’t puffed up as much as you want. Just keep an eye on it.
@FoodCrafts the drying temp was said 225 but video shows 200. Please confirm.
225 for better drying. I originally started it at 200 but increased the temperature afterwards.
Consider a different chopping technique on the finished product.
I followed this recipe to the letter and it did not turn out well. The meat was good but the skin remained flat, hard, and thin. The majority of other recipes call for poking the skin. Did you leave something out?
Poking the skin is helpful as the oil from the skin will rise to the surface and dry the skin, but the most important factor is a dry skin on your pork belly. I don’t poke my pork belly because I don’t have a tool for it.
@@FoodCr4fts thank you for replying, what I liked about this recipe is the time was shorter than other recipes which can can go above 3 hours total.
I followed this identical process with another chef from UA-cam. It didn’t work for me either and all the spice remnants trapped in the cuts were not appetizing either.
@FoodCr4fts I found some good recipes for pork belly done in an hour or less using an air fryer. The skin was crispy and the meat was thoroughly cooked. I didn't try the quick frying method because I always burn myself. I found the videos by searching for "Moo Grob". That is the Thai version of pork belly. Check it out.
meat looks tough
Okay, lesson, you cut the SKIN in a thin slice, do NOT cut INTO THE MEAT!!! Then you fill the cuts with Coarse Salt!!!
You can do it in 1 hour in an Airfryer!!!
If you add it to an Oven, turn it the skin side down for 30 minutes in a dish fill with enough water to cover the skin, then you flip it and finish cooking it!!!
This is pretty much the national dish of Denmark, and this is horrible to see how this is done, like SERIOUSLY, sorry to say, not to mention, that right there, looks really RAW