Crispy pork belly every time
Vložit
- čas přidán 2. 01. 2023
- Ingredients
- Pork belly (you want a piece from the centre of the belly preferably)
- Salt, lots of salt…
- Any seasoning or rub your little heart desires for the flesh
Method
1. The day before, take the pork from the packet and dry it really well with a paper towel.
2. Score diamond patterns into the skin but make sure you don't cut past the fat, you just want to cut through the skin.
3. Place your pork belly onto a wire rack and season it heavily on the skin side.
4. Place in the fridge overnight.
5. The next day, pre-heat your oven to 180°C.
6. Take the pork belly from the fridge and brush off any excess salt on the top.
7. Season the flesh side with any barbecue rub or cracked pepper.
8. Place into the oven for 1 hour. After 1 hour, turn the oven up to 220°C on the grill or broil function but make sure your pork is still in the bottom half section of the oven.
9. Cook it like this for another 30 minutes or until the skin goes super crispy. Just be super careful you don't burn the crackling at this point as all ovens are different.
10. After a total of roughly 1.5 hours in the oven, your pork belly should be super crispy and still juicy in the centre. Remove from the oven and let it rest for at least 25 minutes before you slice it.
11. Enjoy! - Jak na to + styl
Crackle is addicting to me stop making me hungry
Look at babes cute smuggie ‘this is good’ face at the start :D
@@xSCHEF 👍❤️❤️❤️❤️
LoL...
Hahaha same
"Crackle"
Yeah no crap, Sherlock.
For those new to the channel. Don't forget that Andy cooks using the metric system! So he's talking about Celsius not Fahrenheit
No wonder it is still raw 😅😅
Us Aussies are always converting to Celsius from US based cooking shows. We’re used to it now. 👋🏻
@@AnneMB955 Andy is from New Zealand ok, get that through your head, not gonna steal him like everything else you Ozzies try and steal from us.
@mentalasylumescapee6389 but he lives and works in Australia, so he's an Australian chef. A New Zealand-born Australian chef
@@pastashack3517 sorry caught ya again trying to steal a Kiwi, you dam dingo.
"After leaving school in Year 10, he trained at chef college in Auckland, New Zealand"
F..cking normal instructions, simple and straightforward. I’ve been looking for a recipe for an hour and then you show up. Thanks!
This guy is one of the few CZcams chefs who seems genuine and isn’t over the top, dancing around and being unnaturally happy. I’m a fan
@Fisher - I know exactly what you mean.
He has a restaurant. He is an outstanding chef
@@meddlerx9930 yet he puts garbo spices on pork.....
Uncle Roger approved his fried rice.
Same
That crunch... music to my ears... 🥰
Hearing these two heathens eat hurts me. Delicious no doubt
That crispy skin😍😍😍
😋😛
They look like two kids who are thoroughly enjoying themselves. 😂
Thing is, they're a couple who still know how to keep the magic going!
😂
@@Gerolanfalan I mean it is pretty easy to find magic when you are eating crispy pork belly!
Is the the temperature F or C
Cantonese version is Siuyuk, instead of scoring the skin, traditional BBQ (Siu Mei) shops usually use spikes to poke holes and roast in huge charcoal fired oven.
When I crave siu mei I’m so blessed to have a Vietnamese “sub town” (?) very close. And I’m blessed that DH doesn’t love it as much as I do, it’s ALL MINE!!!!!
@@suechapman6026 烧肉and烧卖are very different things
@@RandomGuy-ghs She meant 燒味（mei）not 賣（mai）
@@ac-stingz mb
We're not craving the Asian methods Thank you. Right now we're talking about this recipe. Stop trying to make every conversation about Asian😮😮😮😮. Other nations do like their foods too! 🤔🤔🤔🤔🇺🇲
Him: Hey babe, what do you want for lunch tomorrow
Babe: Babe !
LOL! 😂 😂
That was wicked!!🐷😅
That'll do, Pig. That'll do.
Npcs
Bwahahaha
crispy baked instead of crispy fried👍
Andy. You are too fucking chef on CZcams. So direct, simple, and to the point. I appreciate the genuine simplicity of your dishes. Of course it has taken you many years to achieve the level of professionalism in your cooking to the point where it seems like anyone can do it, its simply amazing. When a pro makes their trade and make it look like child’s play is truly mesmerizing. You’re top 3 chefs for me personally on the web. Love your content brother. Sending much love from Chicago IL
you need to check your grammar champ.. specially the first few words champ..
I swear my dad had godmode everytime he made porkbelly. I saw him take a todler-sized piece of hog out the freezer morning of Christmas Eve, lock the family out of the kitchen, then serve THE crispiest, best seasoned, most succulent, melt-in-Your-mouth, hunk of goodness 6 hours later. WITH fucking made from scratch sides AND dessert!
The kind of meal where everyone nerds a nap afterwards.
This isn't gonna do the January weight loss efforts any good 🤣
Lolz...hahaha
Oh well there’s always next January 😉👌🤤
It will if you’re low carb/keto 😂😂😂
Gotta try this one m’self.
Actually it might. Carnivore diet
Can’t wait to try this. Thanks for making one of my favourites cut so simple.
Finally! A realistic not overly seasoned recipe with utterly difficult instructions..make more videos...you're helping simple people who want to make their own good food a great deal
Chicharrón en salsa verde😋 wow!!!
Beautiful Andy and you said the magic words “careful or you’ll over season it”! 😆❤️
I looked at a lot of really elaborate prep recipes to get that crunch but I knew there had to be a faster simpler way so I was searching for temp ranges needed. totally forgot how nice broil can be for certain applications. thanks a lot Andy. My name is Andy and I'm a fairly decent cook so I had to click on your page haha
Looks good only on youtube. If you were a good cook you would know why belly pork recipes are long and complicated. It takes 12 month to make a Parma Ham. But you go! Put your belly pork in the oven for 2 hours then grill it🤢🤮
@@wardiya3arbiya Oh I absolutely get you and i ended up doing it slow and low over cherrywood smoke. I cooked it too slicing temperatures so it wouldn't be falling apart and I put the boiler on really high in the kitchen then and just finished it. Finished it to pork grind consistency blessed was smoked it was really good
@@wardiya3arbiyasnitty cow.
@@wardiya3arbiya what does parma ham have to do with it... ive never cooked this but if theres a large difference between this simple method and something more complex, what exactly sucks about this method that the other methods improve upon
I just finished cooking it. Andy, you're a legend. It worked perfectly.
Is it cooked on celsius or farenheit?
Celsius. 😊
Celsius 😊
Andy I've been coming back to this simple and delicious recipe everytime. My parents are visiting from abroad and pork belly is my dad's favourite dish. Cooking this tonight as a final treat before they go back home tomorrow.
How did it go with the recipe?
Sounds like heaven! All we need is a scratch and sniff 😂
I know that's right!! 😘🙃😋🤣
Someone invent smellovision already
Brazilians call this "Pururuca", and we do it like you do or by pouring scolding hot oil on top of the already cooked pork! Cheers mate!
Latinos call it “Chicharon” we cook it plenty of different ways
Sometimes we just fry the skin
Looked forever for a video and this was the simplest way I’ve seen it explained. Turned out perfect thank you!
That is perfection, I love watching this bloke cook!
In Norway we call this «ribbe» and it’s one of the most popular dishes to serve on Christmas Eve. An absolute classic and the crispy part (svor as we call it) is always the most exciting 🙏🏽
Best food on the table. Except we include the actual ribs, though, hence “ribbe”.🇳🇴
I can't tell you how much you resemble my maternal uncle. Not just face but body language as well. Love the food you make and happy new year. 🎉🎉🎉
Omg! Finally something that looks like crunchy heaven that I can actually eat being on Keto lol!!!
What you just did it’s called: “chicharrón” (chee-cha-run), in Latinamerica! 🇨🇴🇲🇽
In Cantonese cuisine it's called Siu yuk! Great minds think alike with roasted pork it seems.
omg, that looks soooo good ... and sounds even better :D
My wife and I just had the pleasure of visiting Mississippi for a week. Those fellas in the south have it down!!! If get a chance to visit definitely check out those guys making it in big vats right in the back of their pick ups same as the Crawfish boils!!! Left heavier than I showed up Love your videos tremendously!!! Very jealous of how much Waygu used in your videos never had it and living in Michigan you will pay 300$ for a 6 oz if you can find it lol!!!
I love that it's crunchy on the outside and juicy on the inside.
THAT is the kind of crispy, crusty I remember from my Grandma's pork roast!! NO BODY has ever made a pork roast like she did!! I do remember lots of garlic, too
This is a real question. So this cut of meat is pork roast? Or would this be bacon? I hear cooks talking about it but the meat confuses me.
@@wyntersteele1a yeah it's pork, pork belly like he said
@@wyntersteele1a No, pork belly and pork roasts are not the same cuts of meat.
My comment was specifically because of the crispiness and the pork being shared in common.
Pork belly is what bacon, and often burnt ends, are made from; as is many ethnic dishes.
Pork roast usually come from the shoulder and the loin is generally referring to the meat above the belly below the backbone.
Just when I need it. Thanks Andy!
*me watching these videos, knowing I’ll never actually get up and make them* yum delicious
If you truly want the best crackle and the juiciest most succulent meat, the best trick is to place the roast pork in the sink sitting on a rack and pour 2 full kettles of boiling hot water over both sides of the pork, skin side and underside. The boiling hot water melts away the fat and shrinks the skin as well as par boiling the first few layers of the meat to help lock in the moisture as it cooks in the oven. Once you have completed the 2 full kettles of boiling water, then completely dry the skin and meat with a hair dryer and paper towel and then oil and salt the skin and meat as normal. Cook on high until the crackles is perfect and the meat has sealed with a crusty crunchy outer coating. Then turn down the heat and cook on low until the meat is cooked right through. The crackling will be super crunchy awesome and the meat will be soft, juicy and easy to eat with some yummy pork gravy and crunchy roast potatoes.
Loving this new style of voice over videos chef, a deep dive to more different cooks!
Isn’t the pig haram ?
@@trampt99gpOf course it is haram.
This is the BEST show‼️ GREAT team, you two ❤️
Ive watched videos for a very long time. I think you are one of the best Chefs on youtube and probably overall .
Absolutely love these videos! Inspires me to cook much more creative dishes at home
You need to make a cook book!!! Unless you have one, I dont know about? 😊
I don't eat pork but looks really good..enjoy
That looks so good!!! The crunch gives me tingles!!
Wow I always thought you start off with the highest heat to get the skin to puff up and then you reduce the heat to cook the meat. Didn't realise how well it works with it flipped the other way around.
Me too haha I saw in on Jamie Oliver I think
Andy, you are truly a "Cheffy" God. Been making your Butter Chicken recipe ever since you posted it. Too good by half! :-)
I'm cooking this tonight. Been researching recipes. This 1 is by FAR the simplest, most authentic method.
I cook this in my Cobb, fantastic.
Chef Andy that's sooo delicious!!
It's so good that there was no need to ask Babe what she would like to eat. 🥰😍😋
🤤 I’m craving your crackling right now. I’m usually a bit disappointed at half of the skin being too hard or rubbery, so I’m thankful or the new techniques. 😃👍
Great job it was very simple and to the point I’m finally going to be able to do it all things to you that rocks
Nailed it on the time and temps mate!!!
ラーメン🍜🍥のトッピングにピッタリですね。
Or...Bibam Naengyeon
I love you guys... mlungisi from. south africa 🇿🇦
This looks so good. You two look like twins.
i searched john pork and this is what came up instead 😭
Just made this yesterday. I did a light white vinegar wash to the skin before I salted it and it was amazing.
What does the flesh side taste like. I feel like it would be very fatty
@@JustGotSomeIdeas It’s got fat underneath the crisp, but you don’t think about it when you eat it - it’s just a lot of flavor and crunch, almost like a deep fry on steroids without the oil.
Tried this and it was phenomenal! I made a Chinese sticky sauce to go with mine as it complimented the BBQ Rub I used! Thank you Chef
You gave me an idea🤔
I think you might be the best chef on CZcams
I love you guys facial expressions! 😅🫰
This is one of Norways traditional christmas dinners😉👍
Danish too
Except we include the actual ribs, this is just the belly.
Love this! I’m here in the US from the UK and it’s very difficult to find pork with skin to do crackling 😢
Louisiana. Come on down.
When you go to an American grocery store, skip the pre-packaged choices in the meat section and go over to the butchers' counter to ask for the cut you want. They likely will have to order it for you, but are usually glad to. You can also go to a butcher shop proper instead. Most cities have a few. One more thing: check online to make sure you know the American English word for the cut you want since they sometimes differ from British. Good luck!
Try your local Asian market. They often have a more varied meat selection at great prices.
That crunch sounds amazing
Gotta try this. Looks delicious 😋
I love the how to videos. Definitely going to be trying these
welp I know what I'm making next.
Pair with steamed rice and I suppose lightly pickled veggies.
fried chicken
Was not expecting Pork skin ASMR. Year's off to a good start!
Oh the broiler is a smashing idea!😮 Looks amazing!
That looks so delicious where can I go buy some of that at..😋
Yummy
"but, but that's not bacon"
I'll be honest, looked great, I never knew you would use pork belly for anything besides bacon. Can't wait to try to make this!!
Make sure you have the skin on
I glad to see you guys up and about 🥰
Mashaallah very nice n crispy👍🏾
Love the simplicity of this recipe, thank you.
Looks delicious!
we call that chicharon back in the Philippines 🇵🇭...or the widely known "bagnet "...yummy Chef🍾🍾🍾
The crunch doesnt look any ordinary crunch... Its a special crunch
The way he looks at her for approval, she rolls eyes 😂😍👍
The first video of yours that I like bc of not slamming things around or going too fast. Love how the pork belly turned out.
You really should stop!!! All of his recipes contain the ingredients and assuming you can cook his methodology is clear and plain for all to see. These are shorts and Chef also has long form videos Jesus Christ u don’t know how to chop an onion??? Or crush a garlic clove???
@@JayyBee5557 lol - no idea what you’re talking about. No need to be aggressive with me. Hope you have a good day where you aren’t triggered by a random internet comment. 🌟
That looks really good 😊😊😊
Andy the pork looks absolutely delicious!
Day 2 of asking you to make Mutton Pulao, i guarantee you will love it😩❣️
180 & 220 Celsius correct?
yep
Yeah I think it might be 350-390
@@kinglaffey8174350 and 425 (356 and 428 to be precise)
@@psilocypher get out of my face
omg thank you, I figured the temperatures were otherwise too low!
That looks so good.
Thank you for sharing your recipe in the description 😀.
The Waffle house has found it's new host
Looks really good 💯😊
I seriously need a bite of that. OMG that crunch made my mouth water 😋
Actual mouthwatering, sheesh! Easily one of my favorite dishes and CZcamsrs!
I can't stop watching this 😫 looks so good!
I keep rewatching it just to hear that crunch right at the start 🤤
Crispy pork has always been a known Filipino delicacy for ages
The origin of crispy pork belly recipe is Chinese. Specifically, Cantonese.
Love your content buddy 👍
Looks delicious
Yummy 🫣 we will definetly try this recipe😊
Liked the more details in this video. Awesome dish to boot.
I’m definitely trying this way
This recipie get much easyer. And its crispyer like this one.
Greatings Form Germany (sry for my English)
Tried this, came out perfect. Thanks Andy
That crunch was eargasmic
Thanks for the recipe mate, simple and easy
Yummmy, Chef!!! i want it now!!!
My favorite