Yes, the purpose of adding thirteen powder is to reduce the amount of five-spice powder, so that the duck juice will be cleaner. You can also leave out the thirteen spice powder
Thank you chef, I have tried to make the crispy pork skin. But I found the skin get soften agter fee hours if not xonsume. Is there any trick to keep the skin crispy for longer time? Tx
You need to use baking soda to coat the pig skin and blow it dry. Two hours before burning, then use white vinegar to coat the pig skin evenly, and then dry it. The drier the pig skin will be, the more brittle it will be. Only when the pig skin is dry enough can it be crisp for a long time. After the taste is good, use 1 tablespoon of baking soda and half a tablespoon of salt to coat the pigskin evenly and blow it with a fan for a day, then put it in the top layer of the refrigerator dish grid, let it stand for two to three days, take it out, apply white vinegar evenly, blow it for more than four hours, and then burn it . Because the pig skin is dry enough, with baking soda and vinegar, the effect will be better. You can try it.
Chef, last Sunday I made 3kg sold for Church donation, all love your crispy pork skin recipe. I follow your insrruction but at the last 20 mnt with 460 degree bake the skin only did not burst only same part. So I increas the temperature to 500 degree for about 10mnt, both up and below fire and the skin start to burst evently to gold brown. My question is how far the distance from the top fire to the skin should be? Thank you for sharing your recepie, today I already recived order 1kg for this coming sunday.
Dear Master,for "papain" or "small crisps" for more crispy skin => what is this? Because I search on google that I can not find it! Can you help me tell more information?
@@littlekitchentaste9187 Dear Master, tks for your feedback! Because I think I will be successful if make follow as your receip. After I search in internet, I find information for "papain". that is material enzyme with name "papain", Ingredients from Papaya, Papain is most concentrated in the green skin of green papaya, it is use to tenderize meat!in Vietnam, I don't know "powder papain" is same with your mention. Thanks again for telling me what to try to do!
I haven't measured the specific distance, and the oven size of each family is different, so I don't think the distance will have much relationship. It is mainly an oven with a surface fire. You can master it by trying it often. Do it a few times and you will gain experience.
Thank you. I did made crispy pork belly with your recepie severel time already. Smell and tease very nice. I sell it at church donation and people love it. I bake it at 500 celcius to get the skin crispy but the meat lost it juice.
Cjef can we bake the first 35 minutes 390 degre, after that we keep in the refrigerator for 1 or 2 days. After that bake again 20 mnt 460degree ? Or can we keep it in the frezzer for few day and bake again to gain crispyness of the skin?
It can be put in the refrigerator for a few days, the pig skin will be drier, and the pig skin will be more crispy after roasting. It is advisable to put it in the refrigerator for three to four days, and the pork will deteriorate after more than six days. The longer the time, the poorer the taste of the pork will be.
