???????????? Classic Chinese Style Pork Belly Recipe! #porkbelly #siuyuk
is Chinese style Pork Belly the BEST!
The aerated crunch from this method is no doubt one of the best. As always, 70% of your success comes from how you dry out the skin of the pork.
Dry skin = Crunchy Pork Crackling.
Chinese Style Pork Belly, with Rice & a Caramelised Chilli Sauce,
Hello China ????????????
Ep 4 - Crispy Pork Belly from around the world ????
Using @murrayvalleypork belly for this classic!
I'm on a mission to explore pork belly from around the world, Join me on this pork belly ride,
And let's explore the world's cuisines with pride.
What Country is Next?
Recipe - CLASSIC CHINESE STYLE PORK BELLY
Ingredients
2 Kg Murray Valley Pork Belly
1 Tbsp Chinese 5 Spice
1 Tbsp Salt
1 Tbsp Garlic Powder
1/2 Tbsp Rice Wine Vinegar
1/2 Tbsp Distilled White Vinegar
*Rock Salt - Enough to Cover the skin of the Pork Belly
Method
1. Using a Jaccard, (if you want that white tool, link in bio) Prick 345,678 holes into the skin of the pork.
2. Dry The Skin of Pork. 2 to 4 days in the fridge, place the Pork Belly skin side up on a wire rack, uncovered.
3. On Cook Day, Preheat oven to 180c
4. Make some slits in the meatside & season well. Flip your pork belly skin side & wipe off any seasoning on the skin. It will burn so brush it off.
5. Build a foil boat & wipe some rice wine vinegar onto the skin. It will help break it down a little. Top the skin of your pork belly with Rock Salt. You don't want to see skin.
6. Bake at 180c for 60min
7. Take the pork belly out of the oven & remove all the salt, wipe the sides as well.
8. Brush White Vinegar onto the skin.
9. In the oven on Grill Setting at 250c for 20 to 30 min, until crispy & golden.
Stay tuned for the Caramelised Chilli Sauce Recipe! It's a knockout????????
#murrayvalleypork
Best Bite in BBQ - CRUNCHY Burnt Ends
Crispy Outside and Juicy Inside | No smoke alarm Approved
Thank you for watching my video,
Crispy Outside and Juicy Inside | No smoke alarm Approved
In this video, I'll walk you through,
Mix seasoning with oil, so they won’t burn quickly. Airdrie 15 min at 250F, then 15 min at 400F Flip a couple of times
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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!
Popcorn Pork
Popcorn Pork
Over the past couple months I’ve gone through 5 pork bellies trying to figure out how to get that popcorn looking effect. I tried dry brining over multiple lengths of time, using baking powder, different oil & oven temps - all ending in frustration.
I finally realized that the quality of the pork belly actually was the most important variable, which really surprised me. There is a big difference in flavor between standard pork and heritage breed pork (I think of it as the wagyu of pork), and apparently its ability to bubble up.
I’ll post the full tutorial and process soon!
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Foolproof CRISPY Pork Belly
#shorts #easyrecipe #dinner
SKIN ON Pork Belly (size don't matter (; )
1tbs salt
1tbs sugar
1tsp five spice power
(this is a basic rub, you can use whatever spices you like!)
- Season the pork belly on the meat side, depending on the thickness (you won't end up use all the seasoning)
- Season the skin side with ONLY salt
- Let it sit in the fridge covered over night.
- Roast on a rack at 250 for 3 to 3.5 hours
- It should temp at 195 using a thermometer
- Pour the rendered pork fat into the pan, then the pork belly skin side down.
- Bring up to heat over medium high heat and that will cause the skin to puff (:
Adapted from the ATK Method:
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I buy all my Wagyu/Steaks/Fish from CrowdCow
$25 off coupon on your FIRST order of A5 WAGYU BEEF (:
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