Hi, Helen, Thanks for your responses, I wasn't expecting any, and I feel honoured. I am a "Homestay Father" for Foreign Students here in Toronto, who come here to study English, and my new student just arrived from Mexico on Friday night. Today I'm making "Chorizo Spanish Rice", also for the first time, and it promises to be spicy fun. I hope this finds you well. I love to cook so much, and your terrific videos, your gentle and kind presentations are inspirational for me. I have believed for many years that the best food's most important ingredient is LOVE. More big Canadian hugs, Harry, xx
Hi, Helen! I made the Thit heo quay today, and it was fantastic!! I made a Vietnamese style salad, as it was an extremely steamy hot day here in Toronto, and plain rice to serve it with. It is very filling, and a hit with my daughters and Homestay student. I chopped up fresh ripe peaches for dessert, no added sugar, just the fruit. Kumon! Ciao with hugs, from Toronto, Harry, xx
Kimi W Thanks, Kimi! I've made this 3 times now, and the 3rd was the charm. I made the temp 425 F and left the meat in the oven for 20, then 25 then 25 minutes to make the crispiness perfect. I made a pretty big piece, and it's pretty cheap in Chinatown, about $3.45/lb. It was during the Chinese New Year, I made Japanese Chicken Teriyaki, Korean Braised Short Ribs, Japanese salad, Szechwanese Pork Loin With Cashews, Vietnamese Pork Belly, Pad Thai and the dessert was Filipino Green Tapioca Pudding with Fresh Mangoes. Lots of rice. I used most of a 5 lb bag of peeled garlic for the entire meal, hahahaa! Kung Hai Fat Choi! Hugs, xx
Sounds lish! An understatement, I'm sure ;-) Soon you'll be able to sell tickets to your Sunday dinners, Harry. That green pudding is also of great intrigue to me.
Made this yesterday with my flavor wave. OMG!!! This is my very 1st time after years of trying that it came out FANTASTIC!!! The crispy skin, the flavor ... SO GOOD!!! The crunch was incredible. It's like eating Chicharrón. Thank you very much for your recipe. I much prefer to make my own now. I can control the salt.
My best friend is Vietnamese and he found this video when he was feeling homesick. He showed it to me about 3 or 4 years ago and told me about how much he missed when his mom would make it. So, I went out, got the ingredients, and surprised him with some. He told me it tasted just like how his mom used to make it and cried a little bit lol. I've been making it for him since then! I've also made this for my own family (we're Jamaican), served it the way my bff told me, and they loved it too! Thanks Helen!
I remember watching this 4-5 years ago and I'm back to it again now. U're not only give good recipes but you also remind me a lot of good memories back in time I was just found u and start watching your video 😉 keep on the good work
Hi from Frankfurt, Germany! Just wanted to say that I love all of your recipes! They're super easy to follow *-* I'm Chinese and have never tried cooking Vietnamese food before! My Vietnamese husband loves all of the food I make for him with your recipes, Thanks a lot!!! Keep up the good work ~
Hi Helen! I made this today, and it was just perfect! I have never cooked roast pork until today, but it turned out really good. thank you for posting such a great recipe, and inspiring me to make it for my family. I really appreciate your time and efforts. You are so wonderful!
Chi oi , em co thu lam cai hom wa , ngon lam. Easy and yummy I love it I follow and watch u everyday most of food I cook dinners now from u. My husband loves me more everyday thanks to u. Thumb up to all UR video👍👍
Hi Helen, Thịt Heo Quay was one of my favorite dishes that I discovered in Vietnam! Since I have been back I have really enjoyed watching your videos of all the foods I ate there. I made this last weekend and it turned out amazing! I made my own 5 spice (equal part ratio then ground) and it seemed really strong, but after cooking it was great! The only issue I had was the crispy skin: I only poked holes in half of it to see the difference, and of course only half got really crispy, but the problem is I couldn't remember which half!! I actually think the unpoked half that got crispier!! Cám on...
Lovely, I will definitely try it. I am married to vietnamies and we just moved from Uk to Da Nang. Learned so many recipe from my mother in law who cooks amazing but I always like to watch and learn from your chanel!! Its incredible how many different styles of cooking food you have depending to the south, north or middle of Vietnam.
it's really yummy when you serve with light sour sweet fish sauce mixed with chopped garlic, chilli, sugar and ground pepper and warm water. some sour salted white large spring onion too
Thanks Helen for very detailed how-to-cook roast port. The concept of showing video for each step really amazing. It helps English and non-English speaking audiences alike. It helps me a lot in mixing elements. Thank you very much for sharing.
+Mary Honeylyn Joy Alipio That was my first thought too. I guess she is a cooking angel. I just adore Char Siu which is kinda like the same. And this recipe also looks very delicious. Nice video. :)
Char Siu is Chinese barbecue... quite different than Vietnamese Crispy Pork. I'll agree that both are versions of pork belly and are amazingly delectable
I cooked my pc of pork today and it comes so tasty by the marinade and crunchy ... but i made a criss cross cut on the pork skin and once in while i pour the dripping over the skin and it made even more crunchy... thanks and soon i'll get a copy of your book!!!
Omg im drooling im Filipino and we make really nice crispy pork but this looks so good as well i will try this for my family here in England it will blow them away with yumminest i hope lol
Hi Helen, Thank you very much for such an easy recipe. This is the first time I am in the kitchen(well my parents are on vacation so I am home alone) and it is also my first success in the kitchen. The meats turn out very yummy!!
Same thing happened to me today also. I cooked at the times intended and applied the same times but mine actually didn't turn out crunchy so that means I had to put the heat to 450F and let it cook a little longer. I remember to pay the skin dry every time I applied the #2 mixture .
Thao Nguyen It also depends on the quality of the pork you use, you may need to adjust the temperature a liltle bit. If the pig is old, the skin is thick and hence it will turn hard.
Made this! It was delicious, I marinated it for 2 hrs only yet it still had a good amount of flavor. I added fermented tofu a little. I love this recipe though, very simple easy and good! I roasted it but then had to broil the top for 10 mins because it didnt crisp up the skin like hers did.
I love this recipe of yours. I am making it right now. By dinner this is what we're going to eat! So good!! Eat this with Hot spicy pepper and rice oh yummy! Thank you for sharing!
Just last month at a restaurant in Hanoi specials of dog meat . Senator John McCain and his lover in middle of dinner . McCain was asking me : Sa Hoang , my best friend ! Please tell me how to know Vietnamese by language to know the Area they were born . Truly , I was laughing then answered McCain : -Take a sample ! People in the North VN call Pig is Lon . But you must very careful "Lon" is dirty word too . McCain love "dirty. . ." So he talked to my ear : -"Lon" what is it ?Then I answered to his ear : "Lon" is the thing your wife has . McCain was laughing loud : I se . Then he : I love "Lon" -Sa Hoang . How about South VN , What they call Pig ? -Heo . . . McCain : Sound like HELL .Hellen's Recipes from South VN ."Heo" ???!!!
manh cuong tran Thanks ! You Tube only I tell the truth with the writing of former Fighter Pilot and Navy Officer . This world in the messy with a lots of sorrows . . funny of writing make people relax . Nice day Sa Hoang
Sa Hoang How hilarious you are!!! Of course a lot of Vietnamese understand the meaning of your chatting, I presume so but maybe it's quite vulgar for many to respond.
Thanks so very much Miss Helen for sharing this simple and DELICIOUS recipe, and making our family very happy...The only difficulty I ever have with this is just in finding the pork belly.... BTW, you have a lovely voice...so soft and soothing... Blessings from the midwest...
Thanks Helen! I like to know how u learn to cook at such a younger age? I fall in love with your cooking instruction it goes as smoothly as your voice. I hope to learn more of your recipes. Once again thank a million.
Hi Helen! With my oven I had to go to 405 and put the meat side up at 34 mins. Then turned it around n broiled it. My oven sucks but it came out delicious! Thank you Helen 😊 btw, I am in Okinawa
Thanks for posting this video, Chi! I made it today and it's yummy. I couldn't find the measuring tools so I just estimated. It turned out crunchy but a little too much salt for my taste!! Will do this again. :)
Helen, the crispy roast pork looks delicious! I like how you use basic home seasonings. It look simple and easy to do. Thank you for sharing this recipe.
Coi recipe da lau ma hom nay moi lam thu, ngon tuyet! Thank you so much. Co dieu oven cua minh chac yeu qua nen minh phai broil them 20 mins nua da moi gion va thit moi chin o ben trong. I served it immediately with plain white porridge and pickle green mustard. Everybody loves it. Thanks again.
Hi Helen, I researched lots of recipes and decided to go with yours because it was simple and looks delicious. I already have it in the fridge marinating, can't wait to cook it tomorrow to see how it comes out. I'm sure it's gonna be tasty.
Its simple just turn your clock 3 hrs then its ready to put in the oven lol, I make sure turn my clock too so I won't be late to enjoy your crispy pork roast hehehe
My mom does exactly the same way you did except she adds baking powder to mix number 2 and precooks the pork belly before putting it in the fridge so it doesn't need to be cooked too much in the oven :) and as you mentioned, she also pokes through the pork's skin so it can become really thick! watching your video made me hungry anyway, thanks alot :)
Helen did a great job, love the way see present and her smile. the reason pork skin not crispy... let do this add more salts and less vinegar ok. try it
Crispy Roast Pork looks delicious. Mmmmmmmm I love this recipe very much. I can eat with banh mi or bun va rau song all day long mmmm yummy. Thanks Helen!
Made this the other day and it was great! I used a only .5kg so I cut the cook time down a bit, but it came out a little under cooked. If I had followed your recipe exactly it would have been perfect!
Hi, Helen, Thanks for your responses, I wasn't expecting any, and I feel honoured. I am a "Homestay Father" for Foreign Students here in Toronto, who come here to study English, and my new student just arrived from Mexico on Friday night. Today I'm making "Chorizo Spanish Rice", also for the first time, and it promises to be spicy fun. I hope this finds you well. I love to cook so much, and your terrific videos, your gentle and kind presentations are inspirational for me. I have believed for many years that the best food's most important ingredient is LOVE. More big Canadian hugs, Harry, xx
Harry Steel That's very kind of you. I agree with you about the most important ingredient ;)
p
We were just in Vietnam over Christmas and New Years for 17 days and absolutely loved the food. Thanks for all your great recipes!
I hope you've tried "Pho Gia Truyen" at 49 Bat Dan, Ha Noi. Its possibly the best pho in the world.
Hi, Helen! I made the Thit heo quay today, and it was fantastic!! I made a Vietnamese style salad, as it was an extremely steamy hot day here in Toronto, and plain rice to serve it with. It is very filling, and a hit with my daughters and Homestay student. I chopped up fresh ripe peaches for dessert, no added sugar, just the fruit. Kumon! Ciao with hugs, from Toronto, Harry, xx
Harry Steel great job Harry ;)
Yummm!
Kimi W Thanks, Kimi! I've made this 3 times now, and the 3rd was the charm. I made the temp 425 F and left the meat in the oven for 20, then 25 then 25 minutes to make the crispiness perfect. I made a pretty big piece, and it's pretty cheap in Chinatown, about $3.45/lb. It was during the Chinese New Year, I made Japanese Chicken Teriyaki, Korean Braised Short Ribs, Japanese salad, Szechwanese Pork Loin With Cashews, Vietnamese Pork Belly, Pad Thai and the dessert was Filipino Green Tapioca Pudding with Fresh Mangoes. Lots of rice. I used most of a 5 lb bag of peeled garlic for the entire meal, hahahaa! Kung Hai Fat Choi! Hugs, xx
Whoah Nelly! While I may be mixing int'l folklore, all that garlic's enough to keep any 'Year of the Goat/Sheep' demons at bay!!
Sounds lish! An understatement, I'm sure ;-)
Soon you'll be able to sell tickets to your Sunday dinners, Harry. That green pudding is also of great intrigue to me.
Made this yesterday with my flavor wave. OMG!!! This is my very 1st time after years of trying that it came out FANTASTIC!!! The crispy skin, the flavor ... SO GOOD!!! The crunch was incredible. It's like eating Chicharrón. Thank you very much for your recipe. I much prefer to make my own now. I can control the salt.
It came out PERFECT!!!! I just finished making it. Hot out of the oven! Thank you so much for sharing your recipe!!!
Victoria L. Excellent!
My best friend is Vietnamese and he found this video when he was feeling homesick. He showed it to me about 3 or 4 years ago and told me about how much he missed when his mom would make it. So, I went out, got the ingredients, and surprised him with some. He told me it tasted just like how his mom used to make it and cried a little bit lol. I've been making it for him since then! I've also made this for my own family (we're Jamaican), served it the way my bff told me, and they loved it too! Thanks Helen!
Lol I have some in the oven now and I was thinking about this video.
I tried this recipe, it was awesome. I'll be making it again this Easter.
I remember watching this 4-5 years ago and I'm back to it again now. U're not only give good recipes but you also remind me a lot of good memories back in time I was just found u and start watching your video 😉 keep on the good work
+Sothsi Phandeth Kim Thanks for tuning back :)
Hi from Frankfurt, Germany! Just wanted to say that I love all of your recipes! They're super easy to follow *-* I'm Chinese and have never tried cooking Vietnamese food before! My Vietnamese husband loves all of the food I make for him with your recipes, Thanks a lot!!! Keep up the good work ~
Jia Qi Awesome! Send me some photos next time you cook please! Xie xie!
Hi Helen! I made this today, and it was just perfect! I have never cooked roast pork until today, but it turned out really good. thank you for posting such a great recipe, and inspiring me to make it for my family. I really appreciate your time and efforts. You are so wonderful!
Chi oi , em co thu lam cai hom wa , ngon lam. Easy and yummy I love it I follow and watch u everyday most of food I cook dinners now from u. My husband loves me more everyday thanks to u. Thumb up to all UR video👍👍
This is FANTASTIC and so are YOU! Your book is also the BEST!
Hi Helen, Thịt Heo Quay was one of my favorite dishes that I discovered in Vietnam! Since I have been back I have really enjoyed watching your videos of all the foods I ate there. I made this last weekend and it turned out amazing! I made my own 5 spice (equal part ratio then ground) and it seemed really strong, but after cooking it was great!
The only issue I had was the crispy skin: I only poked holes in half of it to see the difference, and of course only half got really crispy, but the problem is I couldn't remember which half!! I actually think the unpoked half that got crispier!!
Cám on...
Lovely, I will definitely try it. I am married to vietnamies and we just moved from Uk to Da Nang. Learned so many recipe from my mother in law who cooks amazing but I always like to watch and learn from your chanel!! Its incredible how many different styles of cooking food you have depending to the south, north or middle of Vietnam.
Welcome to Danang! Thank you for your sharings, I'm so happy that you liked my videos. Stay tunned for new recipes!
You sound like an Angel and your food looks Heavenly.
Thank you for this video, are there any sauces you recommend for Crispy Roast Pork?
No. The Pork is salty by itself but if you like you can eat with Soysauce,...
it's really yummy when you serve with light sour sweet fish sauce mixed with chopped garlic, chilli, sugar and ground pepper and warm water. some sour salted white large spring onion too
ngọc phạm Thanks for the tip!
Thanks Helen for very detailed how-to-cook roast port. The concept of showing video for each step really amazing. It helps English and non-English speaking audiences alike. It helps me a lot in mixing elements. Thank you very much for sharing.
i love the sound of your voice tho. nice cooking btw
+Mary Honeylyn Joy Alipio That was my first thought too. I guess she is a cooking angel. I just adore Char Siu which is kinda like the same. And this recipe also looks very delicious. Nice video. :)
Char Siu is Chinese barbecue... quite different than Vietnamese Crispy Pork. I'll agree that both are versions of pork belly and are amazingly delectable
No kidding, right? I listen to her giving directions in English to relax. Very breathy voice.
harddazeknight this one is originated from Chinese crispy pork. Char Siu is totally different dish.
Babi pangang
I cooked my pc of pork today and it comes so tasty by the marinade and crunchy ... but i made a criss cross cut on the pork skin and once in while i pour the dripping over the skin and it made even more crunchy... thanks and soon i'll get a copy of your book!!!
I absolutely love your recipes, and your voice my God your voice.
I tried this recipe. Turned out very well. The meat was tender and the skin was very crispy. Thank you for sharing.
Omg im drooling im Filipino and we make really nice crispy pork but this looks so good as well i will try this for my family here in England it will blow them away with yumminest i hope lol
o
This looks so good! I'm using this recipe to make my banh mi sandwich, today! I love your videos, thank Helen!
Hi Helen,
Thank you very much for such an easy recipe. This is the first time I am in the kitchen(well my parents are on vacation so I am home alone) and it is also my first success in the kitchen. The meats turn out very yummy!!
+nhu pham That's cool!
+Helen's Recipes (Vietnamese Food) do you have the oven on bake or broil ?
It was baked :)
+Da5 binn Hoang
I was wondering how old u r since u were able to make it
This is one of my all time favorites. My family usually just buys this to have with banh hoi but given this easy it is I might give this a go!
her voice so angelic
This is awsome! I can have home made roast pork any time now! Crooked this a few times now, fast, simple, and delicious!
i think your videos could use less music because the view of your cooking is already enjoyable, plus it gets in the way of your soft voice. :)
Yes curry powder is a great option. I tried it and it taste and smells so good! Thanks Helen!
chị này làm nhiều món ngon mà đơn giản quá. cám ơn chị đã quảng bá món ăn việt nam với bạn bè thế giới. chúc chị thành công trong cuộc sống
This pork recipe looks absolutely delish, thank you for posting.
Amazing secrets. What do i have to do without Helen
Great! Thanks for letting me know! Traditionally we serve this dish with pickled bean sprouts (video recipe in description box) and dipping fish sauce
great! thank you for sharing this! And you may want to sharpen your knife before you cut the crispy pork^^
this is the only recipe for crispy pork that works in my kitchen. I go back to this recipe all the time!
You have such a beautiful voice. Please make a video of you just reading bed time stories..... and maybe eating crackly too..... yeah that’d be sick 🤙
This is so calming
thank you helen. i hv tried but the skin isnt crunchy. i bake at 200°C bottom rack for 60min. please advice. thank you very much
you need to keep the skin dry and brush the vinegar salt several times
put it on the top rack because heat rises. and make sure the skin is very dry first. then use the salt and vinegar or just salt
Same thing happened to me today also. I cooked at the times intended and applied the same times but mine actually didn't turn out crunchy so that means I had to put the heat to 450F and let it cook a little longer. I remember to pay the skin dry every time I applied the #2 mixture .
Gregs Wife Melly BFF d
it can take for a maximum of 2 hours for baking if you really want to do it..
Helen...thank you for this very clear and very delicious recipe !
I did exactly like this, put the pork skin to the highest rack, 400F, 20 mins twice, and it turned out extremely hard to the point that i can't chew.
Thao Nguyen It also depends on the quality of the pork you use, you may need to adjust the temperature a liltle bit. If the pig is old, the skin is thick and hence it will turn hard.
Made this! It was delicious, I marinated it for 2 hrs only yet it still had a good amount of flavor. I added fermented tofu a little. I love this recipe though, very simple easy and good! I roasted it but then had to broil the top for 10 mins because it didnt crisp up the skin like hers did.
Look wonderful but I no eat pig so I try same but Haddock.
Thnk you indeed!
You are a great talented chef and teacher!!! Keep up the great work!!!
What a sexy, calming voice !
O_O
I would sleep like a baby if she read me a bed time story!
Me three
Srr but she got the most disturbing english ever. Tho her recipes r pretty good
ellissama I bet Helen's English is a hundred times better than your Vietnamese! And her pronunciation a thousand times more pleasant.
I love this recipe of yours. I am making it right now. By dinner this is what we're going to eat! So good!! Eat this with Hot spicy pepper and rice oh yummy! Thank you for sharing!
Just last month at a restaurant in Hanoi specials of dog meat . Senator John McCain and his lover in middle of dinner . McCain was asking me : Sa Hoang , my best friend ! Please tell me how to know Vietnamese by language to know the Area they were born . Truly , I was laughing then answered McCain : -Take a sample ! People in the North VN call Pig is Lon . But you must very careful "Lon" is dirty word too . McCain love "dirty. . ." So he talked to my ear : -"Lon" what is it ?Then I answered to his ear : "Lon" is the thing your wife has . McCain was laughing loud : I se . Then he : I love "Lon" -Sa Hoang . How about South VN , What they call Pig ? -Heo . . . McCain : Sound like HELL .Hellen's Recipes from South VN ."Heo" ???!!!
+Sa Hoang lololol i love to read your cmt . it very funny
manh cuong tran Thanks ! You Tube only I tell the truth with the writing of former Fighter Pilot and Navy Officer . This world in the messy with a lots of sorrows . . funny of writing make people relax .
Nice day
Sa Hoang
You are smart , quick understand . I like that , but only one . Thanks to Sweet .
Nice day
Sa Hoang How hilarious you are!!! Of course a lot of Vietnamese understand the meaning of your chatting, I presume so but maybe it's quite vulgar for many to respond.
your voice is so calm. love the recipe video. thank you
I am so damn hungry that it's not even funny.....
Vietnam's best gift to world. I love it with noodles and Sautéed garlic and scallions. Or just with some of the sauce and French bread.
TheBee Lol
True, with out them who would cook all this wonderful food!
This is a superb, easy to understand and follow recipe for my favorite dish. Many thanks to Chef Helen!
Awesome!
Thank you so much for the recipe. As easy as 123 and I am making more tomorrow. The skin is very crunchy and tasty. Yummy!
Thank you so much. I made it, it's good and crunchy skin. Delicious 😋
Hi Helen,
I aways love your cooking. Will try this today for sure!
Thanks so very much Miss Helen for sharing this simple and DELICIOUS recipe, and making our family very happy...The only difficulty I ever have with this is just in finding the pork belly....
BTW, you have a lovely voice...so soft and soothing...
Blessings from the midwest...
I love all the recipes you posted Helen. Just keep doing what you're doing. Good luck!
Thank you very much for sharing the wonderful recipe. You are the best!!!!!! Love your presentation.
I absolutely LOVE crispy pork belly. Probably the most delicious cut of meat of all time. With this video, I am being teased big time.
Thanks Helen! I like to know how u learn to cook at such a younger age? I fall in love with your cooking instruction it goes as smoothly as your voice. I hope to learn more of your recipes. Once again thank a million.
Love your voice,
your accent,
the little music,
your little craziness
and your unbelievable gourmet spirit!!!
Thanks from France!
i made this today and it was delicious.😊 thanks for the recipe 👍👍👍👍
made this tonight and it was beautiful thanks for sharing.
Hi Helen! With my oven I had to go to 405 and put the meat side up at 34 mins. Then turned it around n broiled it. My oven sucks but it came out delicious! Thank you Helen 😊 btw, I am in Okinawa
Thank you so much for sharing all the cooking recipes ! I love watching your cooking videos.
I just finish your recipe. It was good, just a little salty for my husband..very good tutorial video.Thank a bunch Helen.
Thanks for posting this video, Chi! I made it today and it's yummy. I couldn't find the measuring tools so I just estimated. It turned out crunchy but a little too much salt for my taste!! Will do this again. :)
Helen, the crispy roast pork looks delicious! I like how you use basic home seasonings. It look simple and easy to do. Thank you for sharing this recipe.
Coi recipe da lau ma hom nay moi lam thu, ngon tuyet! Thank you so much. Co dieu oven cua minh chac yeu qua nen minh phai broil them 20 mins nua da moi gion va thit moi chin o ben trong. I served it immediately with plain white porridge and pickle green mustard. Everybody loves it. Thanks again.
Hi Helen, I researched lots of recipes and decided to go with yours because it was simple and looks delicious. I already have it in the fridge marinating, can't wait to cook it tomorrow to see how it comes out. I'm sure it's gonna be tasty.
Its simple just turn your clock 3 hrs then its ready to put in the oven lol, I make sure turn my clock too so I won't be late to enjoy your crispy pork roast hehehe
I really love this dish. I have to try this soon. It looks simple when you make it. Thank you very much.
cant wait to make this recipe. great demo. thanks friend.
Excellent recipe!
Mine's sitting in the fridge to marinate in the rub. Thanks for posting this awesome dish! I can't wait to try the deliciousness!
Fantastic and a lovely voice. I will definitely do this one.
I can't wait the crispy pork on the plate,Helen. I can finished them before goes on to plate. Thank you Helen'recipe. I will try it later.
Your voice is so gentle and silky, I like it.
Thank you for your video. I have made this twice now and am making my 3rd whilst writing this comment. Always comes out perfect!
Wow, it looks simple to make. Gotta try it soon. Thanks for your recipe.
wow Hellen thank you now i can try to make crispy roast pork,I have been asking for this recepy but none of my friends know how to make it.
This recipe was delicious, easy and everybody loved it thank you so much. :) My family really enjoyed it.
looks really good
Waaoo the sound of your voice is that of an angel.
Hey Helen, i have followed your recipe and everytime i make this, guarantee crispy& delicious, thank you😘
This came out amazing!!!!! So so delicious and easy to make. Thank you Helen!!!
Your recipe looks amazing, thank you
thanks a lot for this video, you are so kind to share such useful recipes...
Love all your video! Please continue to make more. I like to make and eat Vietnamese food.
As someone who also enjoys doing video recipes, I would like to say thank you for sharing!
Hi Helen
Thanks so much for your recipe!!!
I was very happy last night, for first time I got the crispy skin Perfect!!!
Yohoo!
Dear Helen , I tried your crispy pork roast n adjusted to my liking , tks for sharing ,is very useful to me!
My mom does exactly the same way you did except she adds baking powder to mix number 2 and precooks the pork belly before putting it in the fridge so it doesn't need to be cooked too much in the oven :) and as you mentioned, she also pokes through the pork's skin so it can become really thick!
watching your video made me hungry anyway, thanks alot :)
very calm voice! will give recipe a try! More cooking video please...
I tried your this recipe and the result is fantastic. Thanks for puttin up
Thanks Helen! I made it and it was sooo delicious. Crunchy and good looking. I added hoisin sauce also.
Bonjour Helen,
Ca a l'air très appétissante votre recette et facile à réaliser. Je ne manquerai pas de l'essayer. Merci.
Wow.. like man wow, this is a house favourite at our home. thanks for the cook tips.! Keep up the good job.
Helen did a great job, love the way see present and her smile. the reason pork skin not crispy... let do this add more salts and less vinegar ok. try it
Crispy Roast Pork looks delicious. Mmmmmmmm I love this recipe very much. I can eat with banh mi or bun va rau song all day long mmmm yummy. Thanks Helen!
Looks very tasty mmm. Plus your clever skills are very good
Made this the other day and it was great! I used a only .5kg so I cut the cook time down a bit, but it came out a little under cooked. If I had followed your recipe exactly it would have been perfect!
podes88 Great!
Helen's Recipes (Vietnamese Food)
thanks for a wonderful recipe