By the way, your char siu recipe was amazing. I cooked this for a small family gathering and it was all gone in less than 10 minutes. Everyone raved about it. Thank you!! I love your channel, keep those videos coming.
man ur the best cook ever. ive looked up a bunch of recipes on how to make crispy pork n yours look like its the most promising. I've attempted to try other peoples recipe on how to make crispy chicken n it never turn out crispy. im gonna have to try this. thanks 4 the post.
My dad and I have tried making this once (different recepie) and it turned out pretty good but I decided to make one just for myself and the results were very good (minus the sweet condensed milk and vinegar solution, I didn't do that step) but skin was perfectly crispy. The only issue I had was the oven wasn't hot enough after following the steps (no worries I just increased the heat), and the seasoning was a little too heavy on the salt but then again I had 2.79lb slab. Overall, besides the minor problems that has been caused by myself, I'm so thankful for you making my first experience of making this dish by myself very rewarding. You're the best!
Thank You. Yes, as long as it's syrup(y). The condensed milk is used to give a slight hint of sweetness to the skin and it will masked the baking soda and vinegary taste.
I've tried this recipe and it really works. The meat is tender and the skin is crispy, not the teeth-shattering kind. Not sure if it made any difference, but I pricked the skin again after removing it from fridge and brushed a layer of salt and vinegar solution onto the skin.
Woe, I've never seen pork belly cooked like that. Love the use of nails to puncture the skin. Use of baking soda to soften the skin is a brilliant idea. Will definitely use some of these techniques in other recipes. Awesome video!
i there thank you very very very much for sharing your roast pork belly,really enjoy watching your blogs,good explaining + recipes.I'II try it one day.Thank you
Oh my, I've been looking for this all over youtube and just now I've found one! Thank you so much for sharing this recipe and video, thank you for the tips! I will definitely use this recipe and try! Thanks again!
Yummy! Yummy! Yummy! Definitely one of my favorite foods! I don't think I'll be cooking this anytime soon, but thanks for taking me through this mouthwatering experience!
It's been 1 year since I uploaded my first video on UA-cam and I thank all my subscribers and viewers for your support. This video my tribute to all of you. Thank You very much for your support.
wow, I have seen this pork sold at the Asian market and I always wonder how they make the skin puff up. cool. will definitely make this. thanks for sharing.
Well, I decided to give this one a try, and all I can say is... WOW! It came out just like you said it would, tasty, tender, and juicy. I was tempted to take a couple of shortcut's, but didn't, though I did substitute maple syrup for the condensed milk. Great recipe, great instruction's, great job! Thanks my friend.
i enjoy watching your videos. i followed your Peking Roast Duck and it came out great, did the second duck this New Year celebration. This Roast Pork Belly recipe you shared is simpler than the rest I watched, i am anxious to try it soon. Thank you for explaining the reasons why you are using the ingredients, too. You are indeed the Master YawChow 🤗✨💖✨
I would eat this just as is because the pork belly is marinated in spices overnight so it has enough flavor. As for the flounder with soy sauce I'll put that in my request list.
well, well, well. thank you soooooo much for this recipe. this is the first time i've seen someone use other engredients instead of salt, salt, salt to make this. i have a medical condition that makes my legs huge when i consume salty things soooo i will be givingthis a try. thnx afgain. oh, btw...i subscribed and will be passing your link on to others.
That's a great piece of meet , I love it n the must part that I love out of the pork is ironically "the skin" I'm going to try your way of backing or cooking this baby.... Thanks for such a great video. God Bless n I'm hoping for more great videos .😍😊👍
One more question. I do not hang the pork so during the baking time, i can see the melted fat on top the skin. Should i use paper tower to dry that fat off or just leave as is. Thank you
Damn, it's 04:30 in the morning and I'm cooking Chinese food right now! Don't resort to watching food cookery on UA-cam if you wake up in the middle of the night... :/ p.s Great cooking and perhaps even greater videos! :)
Going to give it a try. That looked absolutely delicious! Maybe I will surprise my Asian bride with this dish. By the way, my kids loved your video with your little skit with the young boy. :)
I'm making this right now, Raymond. Took a while to get the pork belly, so I bought enough for tonight and the freezer for another. Soaking in the condensed milk and vinegar as I write. ;-O
Hi Raymond, I want to say Thank You. I tried your method to make siu yuk 燒肉。My 80 year old father and mother in law can bite the skin. Usually they can only eat the meat.
Hello master, new subscriber here! Thanks for sharing your amazing recipe, will try to make it :) would you also share your tips in making hoisin sauce? Thank you x
Hia chef, fantastic cuisine and really informative. As an english chef I ve only really trained in classic french and english cuisine. But after studying your vidios has really inspired me to learn more about it and adapt it as much as I can. Are there any links chef for your restaurant :)
Your stuff is first class. I am an amateur chef and I've learnt a great deal from you about chinese cuisine and for that I am eternally grateful.
hahah i love when you describe the food. its so corny yet it WORKS w your accent its great!
Greatest UA-cam chef ever! I'm so glad to find your channel.
By the way, your char siu recipe was amazing. I cooked this for a small family gathering and it was all gone in less than 10 minutes. Everyone raved about it. Thank you!! I love your channel, keep those videos coming.
yes, you can omit condensed milk. It's there to mask the vinegar and baking soda taste and to give it a little bit of sweetness.
man ur the best cook ever. ive looked up a bunch of recipes on how to make crispy pork n yours look like its the most promising. I've attempted to try other peoples recipe on how to make crispy chicken n it never turn out crispy. im gonna have to try this. thanks 4 the post.
You are a madman, lol.
I am really digging your videos.
Thanks for sharing your culture with us.
Peace from Detroit.
My dad and I have tried making this once (different recepie) and it turned out pretty good but I decided to make one just for myself and the results were very good (minus the sweet condensed milk and vinegar solution, I didn't do that step) but skin was perfectly crispy. The only issue I had was the oven wasn't hot enough after following the steps (no worries I just increased the heat), and the seasoning was a little too heavy on the salt but then again I had 2.79lb slab. Overall, besides the minor problems that has been caused by myself, I'm so thankful for you making my first experience of making this dish by myself very rewarding. You're the best!
Love this recipe .. And you are number one .. Restaurant style Chinese-American cooking on UA-cam and in the world..
Your clear and no fuss explanation makes your videos outstanding. Many thanks, broe!
Thank You. Yes, as long as it's syrup(y). The condensed milk is used to give a slight hint of sweetness to the skin and it will masked the baking soda and vinegary taste.
you are the best amongst all of the chinese roasted port belly.
You're getting good at the arrangement of your videos. Keep 'em coming! Nice work!
you're funny and a damn good cook, thanks for the vids
The beginning was so cute! I love your videos.
You're my hero! Never stop sharing! You're the best!
I thought I was the only one who loved the crunchy skin!
I've tried this recipe and it really works. The meat is tender and the skin is crispy, not the teeth-shattering kind. Not sure if it made any difference, but I pricked the skin again after removing it from fridge and brushed a layer of salt and vinegar solution onto the skin.
You're a best Chinese chef .Thx
your videos are waayyy to addicting! great job!!
Tried it, and it's superb. Thanks for this awesome recipe !!!!
Woe, I've never seen pork belly cooked like that. Love the use of nails to puncture the skin. Use of baking soda to soften the skin is a brilliant idea. Will definitely use some of these techniques in other recipes. Awesome video!
Omg I love your description of this dish I'm gonna try it now you've inspired me to cook this
My mouth is watering for a bite
Foodgasmic, I love that word . I also love your easy to follow. instructions. Thank you!
Yay thank u nomi nom nom.. I'm Korean and this is my favorite dish. Thank you for posting. I make this today...
i there thank you very very very much for sharing your roast pork belly,really enjoy watching your blogs,good explaining + recipes.I'II try it one day.Thank you
You have the best narration!
Oh my, I've been looking for this all over youtube and just now I've found one! Thank you so much for sharing this recipe and video, thank you for the tips! I will definitely use this recipe and try! Thanks again!
best video you've made by far and I'm a huge fan!
Great recipe. I've made it twice…very good.
Mmmmm....I can just smell/taste the roasted belly...and the crunching & cracking of the skin!! Got to try this at home...
Food science at its best, thanks I will surely try this! Thank you Chef
A good pork belly is a work of art will def try this method thanks cheers
mate, love your cooking videos, keep up the good work
Yummy! Yummy! Yummy! Definitely one of my favorite foods! I don't think I'll be cooking this anytime soon, but thanks for taking me through this mouthwatering experience!
the crisp sounds explosive!! am gonna get this for lunch today!!
It's been 1 year since I uploaded my first video on UA-cam and I thank all my subscribers and viewers for your support. This video my tribute to all of you. Thank You very much for your support.
I love your tips for this recipe
My kids are asking about the words you are using - RAYMOND!! Thank you so much for being our cook master!
you do a very good job on these videos
Looks tasty! Will try this recipe.
I can't wait to make this.... Thank you so much and I just love your techniques and how you explain things.
Amazingly good video! Food is delicious as presented! Thank you very much, Chef!
I've just made a small piece. My husband & my daughter - they like it. Thankyou for sharing . :)
Luv ur vids!! Don't ever stop making them, ur so cute!!
I just love this channel.
Thank you. I will try it by using your method.
wow, I have seen this pork sold at the Asian market and I always wonder how they make the skin puff up. cool. will definitely make this. thanks for sharing.
Thankyou for your videos. It's very helpful for me.
I am going to make this this coming weekend for the New Years! Wish me luck!
Good Luck, if you have question feel free to contact me.
It looks nice and crispy
You are the best!!!! Love your videos !!!!
Well, I decided to give this one a try, and all I can say is... WOW! It came out just like you said it would, tasty, tender, and juicy. I was tempted to take a couple of shortcut's, but didn't, though I did substitute maple syrup for the condensed milk. Great recipe, great instruction's, great job! Thanks my friend.
This recipe is special, should be very good !
i enjoy watching your videos. i followed your Peking Roast Duck and it came out great, did the second duck this New Year celebration. This Roast Pork Belly recipe you shared is simpler than the rest I watched, i am anxious to try it soon. Thank you for explaining the reasons why you are using the ingredients, too. You are indeed the Master YawChow 🤗✨💖✨
Nice work!!! Looks amazing!!!
I would eat this just as is because the pork belly is marinated in spices overnight so it has enough flavor. As for the flounder with soy sauce I'll put that in my request list.
Hi, your videos are awesome. Could you please make a video showing how to make red bean paste sesame balls please? Thank you for your tutorials!
well, well, well. thank you soooooo much for this recipe. this is the first time i've seen someone use other engredients instead of salt, salt, salt to make this. i have a medical condition that makes my legs huge when i consume salty things soooo i will be givingthis a try. thnx afgain. oh, btw...i subscribed and will be passing your link on to others.
looks great--------- you are funny-- thank-you for your recipes
Love this! Very entertaining.
I LOVE THIS GUY!
wow lovely crispy pork
I love your videos .
I wish you would write this all down. This is a great recipe can't cook and watch at same time.
The recipe is in the caption!
Thanks for your efforts my friend.
That's a great piece of meet , I love it n the must part that I love out of the pork is ironically "the skin" I'm going to try your way of backing or cooking this baby.... Thanks for such a great video. God Bless n I'm hoping for more great videos .😍😊👍
What an interesting technique, definitely got to try this one? My respects to Master Wah-Chaw!! 😄
Great recipe!! Thank You
Interesting way to make the skin crispy
One more question. I do not hang the pork so during the baking time, i can see the melted fat on top the skin. Should i use paper tower to dry that fat off or just leave as is. Thank you
Good recipe! Can't wait to try!!!
I want to try this soon. But it looks difficult to make!
Thanck for rcipe
Damn, it's 04:30 in the morning and I'm cooking Chinese food right now! Don't resort to watching food cookery on UA-cam if you wake up in the middle of the night... :/
p.s Great cooking and perhaps even greater videos! :)
You have amazing videos
Great job, love pork skin....thanks
Ooh my dear. Amazing
Going to give it a try. That looked absolutely delicious! Maybe I will surprise my Asian bride with this dish. By the way, my kids loved your video with your little skit with the young boy. :)
Thanks.
I have to try this
Great video. Not sure what is the purpose of evaporated milk
I'm making this right now, Raymond.
Took a while to get the pork belly, so I bought enough for tonight and the freezer for another. Soaking in the condensed milk and vinegar as I write. ;-O
OMG, I am so hungry right now. I wish you'd slide a plate of that my way!
can i use honey instead of condensed milk . it looks DELICIOUS. thank
Looks yummy!
Perfect technique... The baking soda is really where the secret lies. Bravo!
Hi Raymond, I want to say Thank You. I tried your method to make siu yuk 燒肉。My 80 year old father and mother in law can bite the skin. Usually they can only eat the meat.
frances763 Great to hear that!
You are funny. Will try making this for sure.
Hello master, new subscriber here! Thanks for sharing your amazing recipe, will try to make it :) would you also share your tips in making hoisin sauce? Thank you x
Very good. Thank you.
A really great recipe and video. One question, why you must cool it into the ice water? Can it just let it cool down on room temperature?
that looks good
Thank you for your recipe . Can you show how to make cheung fun thanks again
Fun video!... Thanks for the laugh and the kool recipe, I'm gonna try it.
Hia chef, fantastic cuisine and really informative. As an english chef I ve only really trained in classic french and english cuisine. But after studying your vidios has really inspired me to learn more about it and adapt it as much as I can. Are there any links chef for your restaurant :)
you are good ,easy to follow and the foods are great .every time i make the food i will have a happy ending .
Crunchy perfection!
Great gastronomic and comedic presentation. You should also consider stand-up comedy :-) … Thanks for the recipe.
That's looks so good !!! :)
you are the best guy