The Best & Easiest Chinese Roast Pork Belly
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- Опубліковано 19 кві 2023
- Recipe with measurements: christieathome.com/blog/chine...
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Recipe link with measurements: christieathome.com/blog/chinese-roast-pork-belly/
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Can't open the link. Can you make it a hyperlink so when you click on it, it goes straight to the recipe?
Holy ****! The easiest recipe, explained in perfect simple terms! Exactly what i was looking for. You are my new culinary warrior queen.-Mike
Glad it was helpful and thank you so much for your kind words :)
I just took mine out the freezer. We’ll be trying this tonight!
This look delicious! I’m going to try it and see how it tastes.
Thank you! Enjoy my recipe ☺️
Yep yep yep. This is the one. Im trying to make pork belly and finding a lot of recipes. But this is the one. My first pork belly.
Such easy brief explanation. Appreciate the rack tips too!
my pleasure ☺️
Tried success! Have tried 4 other recipe all useless. Thank you!
This actually looks pretty legit. I have heard that vodka leads to a better result than vinegar thouhh
Yum again! Thank you!
omg my fav! pork belly!!!
Oh wow. I can't wait to try this. The "easiest" recipe so far. Meaning, something i think i can follow & won't take forever. Wish me luck!
Good luck and enjoy 😊
Just use airfryer 30 min 100c, rub some oil, and cook another 45 min in 200c, no need to make small cut and no need to put in individual strip....
Perfect talaga sarap Pag ka Luto niya ❤
yum yum
As a self proclaimed food snob I'm highly impressed with this technique and final product. 10 thumbs up!
Fabulous! Thanks for making it. Glad you enjoyed it! ☺️
Nice taste thanks for your helping recipe (Love it
You’re welcome ☺️
Just made a nice 3 pound slab of this stuff made it extremely untraditional mixed with a few traditional seasonings used throughout Asian culture boiled up lots of onion garlic celery bok choy and cabbage with a heaping cup or so of chicken bouillon to about a gallon of water threw in some 5 spice tons of black and white pepper cooked it down a few hours pre boiled the belly scored the skin (forgetting to shave/pluck the remaining hairs up until it’s been in the oven for 5 minutes is key for getting mad at yourself) with a this layer just enough to cover the bottom of the sheet tray of the broth mix and bake for about an hour to hour and a half 400 for 45 min and 350 for the last bit turned out really good sorry for no punctuation if I get any likes or comments I’ll edit and punctuate as well as add my sweet tangy orange plum sauce
Hi thanks for sharing, I was able to make roast pork successfully, but the pork meat was still very "porky" and this kind of ruined it. My question is, how to remove the porkiness odor/flavor completely?
Ginger and orange can help!!!! I like Bay leaves as well I know it isn't traditional but it helps and also boil the meat for 8 to 15 (depending on size) before hand
I made this and it's super yummy ❤
Innovator!
Delicious
Thank you 😋
Wow
Thank you so much!
Mam pork belly recipe weight gain help please suggest
Looks great..lost me with the 5 spice, but its fine as long as it is in the complexity
🤤🤤🤤
I prefer white vinegar and soy sauce but this still looks so good 😋
Thank you 😋
What is broil?
I live in rural east Texas. Our supermarkets sell sliced bacon, but I've never seen unsliced pork belly 😢
Aw sorry to hear that! I hope one day you're able to get your hands on it!
Make a request of your butcher to order the slab for you if he can.
I live in the city and they always slice it the way she shows here in the short. To get a slab I go into the spanish or asian markets.
1 video I did said 375 for 1.45 hours. Then turn to 500 for 30 minutes. Still not getting the full crisp. Should it still be at 500 or turn down again?
Was the skin well dried? You need to leave in the fridge overnight to dry out. The poking of holes or scoring of the skin is very important too.
Why did you apply vinegar to the surface? Will try however I wonder what difference that makes in comparison with not using vinegar....
"Vinegar can be used to dry out the skin of pork belly, which helps create crispy, crunchy crackling. Vinegar also softens the skin when baking and removes any odor." - Google. Also echoes what I've seen from other cooks/chefs doing this to pork belly. Vinegar is really key compared to just salt layers. Dont forget the oil before the broil.
After researching and watching countless videos I opted to try yours. I dont have the patience to wait 24 hours while it marinates, didn't want to make a mess boiling it first with baking soda water, AND I neither have that metal thing-a-ma-jiggy that punctures the skin OR 200 bamboo skewers that I can tie together to puncture the skin.
I sharpened my knife real good and made cross hatch marks.
One strip kept falling over and didn't want to stand up...why the little rascal. 😂
My BIGGEST challenge was the aluminum foil. It was a shit show and I couldnt make them look anywhere near as nice as yours. 😭😭😭😭😭
Wish I could upload a picture on here so you can see my hot mess if aluminum foil boats.😂🛶
Coming back in 2 hours ⏳️ to share results. Off to do laundry! 🥼👚👖🩳
Edit: surprising results.
i'd recommend watching marion's kitchen - she has a great video on an easy roast pork belly recipe
Just use airfryer 30 min 100c, rub some oil, and cook another 45 min in 200c, noon need to make small cut and no need to put in individual strip....
Can it be cook in turbo broiler?
Sorry, I haven't tried it in that appliance so I can't say for sure.
Would Cider Vinegar be a suitable upgrade?
yes, that works too!
Meat will be hard and dry
Boil it first
Do you think this way is better than boiling the pork belley first?
Yes
@@ChristieatHome Willing to try your way, but why is it better?
@@blackeyedsusan727 if the skin is too wet before going in it wont bubble up as much and just be hard/unappetizing
🌷🌷🌷🥰🥰🥰🎉🎉🎉
Can u please tell at what tempreature can we cook in microwave oven?
Forgot to say get rid of salt
Your pork will be hard and undercooked
Wrong, most recipes boil first so that to slightly render skin fat and also par boil the meat. Her method uses small strips and low temp. It literally cannot over cook at 225. This also better renders the fat in the skin so that it becomes crispy and not rock solid. This method is way better for home cooking. The only down side is that you can''t cook it as one big slab.
Im Muslim
Cantonese
😢
i have thick skin and a meaty underside
Crackling pik.
“Chinese roast pork belly”
“fahrenheit”
Really?
?
Am trying now! Beats my chewy skin pan fry pork 😂😂
Hope you enjoy!
You could probably drop the temp of the broil if you just put the meat closer 😂
Broil on the bottom rack? lmao what?
You can control the intensity of the heat by adding distance from the element. Gives you more time, reduces risk of burning/hotspots. Not that crazy when you think about it.
yeah, whatever.