I don't understand why people would thumbs down this video. Your cooking videos are so helpful and informative and Entertaining. You are such a great teacher and you do such a great job!
Thanks Iris - and I know, right? ... mostly children I think, but then some people just like doing damage for fun. (Is rather sad isn't it?) Thanks for the support though!! Cheers, Adam
True! She is. She gave up her time and knowledge for making videos for us and teach us thai cusine. Our thai friends complimented me every time how authentic i make food and I am europian!!!!! I am very proud bc I love thai culture and food. 🌹♥️
I love how Pai’s videos goes beyond cooking! It’s like a cooking show and also somehow a science show as well! She goes into how and what the ingredients does. So so cool!
Hi Pailin! I've been obsessed with finding the "perfect" way to cook crispy, juicy pork belly, and have watched at least a dozen RU-vid videos on it. I must say, I just love and appreciate the way you explain and educate while you go through the steps. I subscribed to your channel - big fan here!
Thanks for explaining the concept of how it works. I made sure to dry the skin as much as I could. Unfortunately, I didn't have 24 hours. So instead I sprinkled it with salt to draw out the moisture, waited half an hour, and used a napkin to dab away all the moisture that came up. I repeated this 3-4 times. When I finally roasted it, I got the crispiest and FLUFFIEST pork belly I ever made. Holy crap, it was so airy! Thanks again!
I just stumbled across her and I love the way she presents. She speaks perfect English and I could also hear an underlying Thai passion. Truly amazing to watch and the food looks so good.
I made this for the first time recently because I was missing the crispy roast pork I used to get in Macau. It came out amazing! I really didn't even have to season it much either. This recipe is a keeper!
I strongly believe, you used to work in the kitchen and very passionate about it. You know what you do and what you talk about! I can learn so much from this video. Thanks!
Thank you for making it simple but still with a lot of detailed explanation about why you do or don’t do certain things. Perfect for a newbie guy who’s learning how to cook. Please keep up the good work.
Everything turned out just as you said it would. This pork belly tasted like pork chops used to taste when we were children. Perfection!!!!! Loved the dipping sauce as well. Thank you for this recipe, my first time eating pork belly.
I have tried making Crispy Pork Belly many many times from different recipes that I found on RU-vid. Your recipe is absolutely the best I ever. I can’t thank you enough.👍😋
This came together so beautifully and easily. I'm so happy with how it came out. The dipping sauce was wonderful as well, really counterbalances the richness nicely.
well thank you so much, your content so far is the most scientific explaination on how to make pork belly on youtube ive ever watched lol. very very great!
I admit that I was a bit skeptical about how easy this recipe was, but I tried it a couple of nights ago and I have to say that I was really impressed with how good the skin was….crispy but not tough. Gave some to my father and sister and they said it was excellent. Gotta say that this Siu Yuk could rival any hanging from a BBQ shop in Chinatown. The Chinese shops do put a rub onto the meat so I mixed up 2 cubes of fermented bean curd, 1 tsp 5 spice powder, 1 tsp dark soy sauce and ½ tsp white pepper powder and rubbed it into the meat when it sat overnight. When I put the coarse salt on, I found it flew all over the place so I did sprinkle regular table salt on the skin. Also, when it came to broiling the pork belly, I had to have the range fan going full out with all the windows open as a LOT of smoke was generated. Although I placed the pork belly in a fairly deep dish, oil flew all over the oven. I found this out when we used the oven today and smoke started billowing out of it. Will have to think of something else for next time. Still, this was an excellent recipe and will definitely be making again. Well done!!
I think this is your best video yet. I really appreciate the research and explanation. I haven't watched one of your videos in a long time, but it's great to see how much you've improved.
I have tried several recipes for crispy pork belly. This one was the easiest and the absolute best! More importantly, the explanations helped. I knew exactly what to look for when I purchased the pork belly, and how to prepare the skin. It was perfect! Many thanks!!!
Wow, every new video I just get more and more impressed with how much homework you've done to give us the audience the best way to achieve the final scrumptious results. You continue to educate and inspire, Pai. I'm so thankful this channel exists.
This recipe is AMAZING. So good and so simple. I ruined my brand new baking sheet in the process but NO REGRETS. It was crispy after a few minutes in the toaster the next day.
"You cannot deny that sound" Pailin, sheer perfection ! I'm using this recipe from now on. I think I had always 'over cooked' it before watching this video. So easy ! 5 Stars Girl !
Pailin, great job and excellent show 👍👏❤️! First of all, I like this simplified recipe which requires fewer steps than most others for pork belly, and it does not involve deep-frying. Secondly, I appreciate your explanation of the reason behind every step of the process, including the ideal cut of meat to buy. The resulting crunchiness of the skin is unbelievable. I wish that I could have a (large) piece of it to satisfy my gourmandise, but then I would have to drive 200+ kilometers north to do so 😊.
1- first of all I agree with all the others: you are absolutely GORGEOUS (so easy on da eyes) & you really ROCK that shade of pink lipstick 2- your recipe is such a good one - that is yours personally, obviously not just one that you stole from someone else's yt video 3- your articulation, accent is clear & spot-on. you explain things properly, correctly & in depth-whew! such a welcome relief compared to other videos who are often lacking & obviously don't know what they are talking about 4- thank you thank you for sharing. especially love the fish sauce/lime juice/ toasted rice dipping sauce-soooooooo original and delish! 5- this vid 10 out of 10 yay! you got me to subscribe girl! 😜
Hubby and I love your channel! I made this and should have taken a picture. OMG so easy and so good! I have to get rid of most "hot" spicy things so I changed the dipping sauce a bit. No pepper flakes, bit I added about a teaspoon of light soy. I'm so full! We ended up with some left, so I took the skin off those and made a pork belly fried rice. Thank you for all you do!
Thank you for filtering all those methods and put the one that really worked in this video Myself have been trying different methods also. So far I've done 23 versions of making this dish lol... Yours will be 24th haha I've prepared some pork belly, I seasoned it with salt, pepper, 5 spice and garlic powder. The belly is in the fridge right now and tomorrow gonna be d day. Can't wait! Again, thank you!
Thank you for sharing this staple recipe! This is the only crispy roast pork recipe I’ve tried where the skin came out perfectly crisp and airy. There were no dull spots or overly burnt ones either. Also, mine cooked moist without any pink. However, I prefer the marinade from NPFamily Recipes with the spicy Korean bibimbap sauce from The Yummy Life. I’ll definitely use this Thai dipping sauce in cold noodle dishes though.
We bought one of those little cleavers from Thailand a few months ago and loved it so much we bought one for each of the kids. Amazing how useful it has become.
Thank you so much for this recipe. I tried it today and it was perfect! I wasn’t able to refrigerate the slab for 24 hours even but just a little less than 8 hrs and yet it came out crispy and crunchy. Lives it 💕❤️
That tiny cleaver is the cutest little thing of all the “little things” you have in your kitchen. Where on earth did you get it?! This is definitely by far, the most straightforward crispy pork belly recipe I’ve seen. Thanks so much for your super clear explanations!! 🤗
Found this channel by accident, as I was trying to find food that approximated my own frittata recipe that includes tumeric - Yes, tumeric. I LOVE THESE videos. Pai is not talking "down" to the audience, and it's very educational. Consider me subbed! Keep the videos coming!
Holy crap. After so a few fails on this dish, I never approached it again from guilt of wasted money/time from other recipes. But after seeing you cook and explain why you do things, I'm willing to give it another go.
Here in Hong Kong people dip it in mustard, of which I'm not a big fan. Your sauce looks amazing, so I'm definitely going to give your recipe a try. Update: Made it just now and it turned out fabulous. My family couldn't believe how simple it was. A few comments: 1. My chopper wasn't sharp enough even though I tried to sharpen it, so I gave up scoring the skin and went for scissors when serving. 2. If your oven doesn't have the grilling (=broiling in Canada/the US) function, it should at least go up to 250C (=480F) or the skin won't puff. 3. If your oven doesn't go that high, a blow torch kind of works, too. Go low and slow and try not to burn the skin.
Wow! This is sooo much simpler than the way I learned to make this. No blanching the pork! Much faster 🙌🏻 This looks so good, we’ll done on that skin😉 I can’t wait to try the dipping sauce.
Sooooo nice to see pork that is not horribly overcooked and over seasoned. Delish. I've found that brining the belly meat (keeping the skin dry) a few hours before cooking is a great way to keep it moist for those that want to cook it longer.
I love ข้าวคั่ว and I have always made it up before hand and put it in a jar like you have done and grind it as needed. Then one day I had an idea! Put it in an electric pepper grinder and set the coarseness to whatever level you like. I keep mine now in a set of 3 rather than 2 on the back of my stove with course sea salt, peppercorn medley, and ข้าวคั่ว!
I'll give your recipe a try, last time I tried making this, it was super salty and was overpowered with five spice. It was one of my favorites when I lived in Chiang Rai!
Wow ! Thank you for showing this method without all that wrapping in alu paper and the thick layer of salt. I need to buy a tenderiser like yours ! I have been poking holes with escargot picks. The skin turned out nice and crispy but not puffed up like yours. Will surely try yr method. Thank you again Pailin.
I like what you mentioned the temperature; specifically mention in both Farhenhite and Celsius. Thanks. This is very important for people’s oven has Fahrenheit in temperature..
Very well made cooking show. I like how she hover the pork belly over a stainless steel rack in the fridge so the water drip 100% out of the pork belly where the meat wont soak it back in. This rack step is missing in most pork belly RU-vid videos that I have seen. Well done. Thanks for sharing. Your partner, children and family are so lucky to eat great delicious food from you everyday. :)
I think you are lovely! You have really nice energy and I love the lime, chilli, fish sauce dressing idea! I am just cooking belly pork first time, I just stabbed it real good, put salt, roast it on high for 45 mins then slow cook on a bed of onions, carrots, rosemary and white wine for 3 hours. I wanted slow cooked to get the meat really tender, but the top is very crispy! I will try you're recipe next time, especially with the sauce ❤
This is my first time watching your video. I love how you really teach us about cooking. I can tell you’re passionate about cooking. Thank you for sharing. I can’t wait to make this!
If you have an air fryer you can make it even easier. Just boil the pork until a chopstick or for cam be inserted easily but the meat is still firm. Take it out, dry it off with some paper towels, take a fork and stab the skin a bunch of times. Either throw it in the oven or in an air fryer (my preferred method) until crisp.
great tutorial this, I tried your cooking methodologies Pailin and did tried an idea of my own. Love the way the bake/broil pork, much better than deep frying. What i did was i used a knorr pork stock cube which can easily be obtained at a local 7/11 or supermarket. I made a marinate using stock cube, just one because they can be salty, added a little bit of oil and herbs. mix and then marinate the pork belly. Leave in fridge over night then follow your precise cooking methodology. What i found was really tasteful pork and i added a little bit of honey to the pork skin to give a sweet and salty taste. thank you for this great video
This has been super useful, I've always been rubbish at roast pork. Asian style (Chinese as well) seems to have denser crackling, and I think its because you don't pour boiling water over the skin before drying it out. Will give this a go on the weekend! I made your beef rendang last weekend and it was delicious. Thanks for the great content on the channel, keep it up!
Moo Daeng from a cart in the alley was one of my favorite dishes when I lived in BKK. Thai Chinese MAGIC. The lady that sold it near my apartment used pork belly just like this.
I love your take on Chinese dishes. Your Chinese pronunciation is pretty good 😊. With this you hit on another dim sum favorite! I'm glad to see you talk about the method a bit because I've thought a lot about it. I was taught the blanching method. Works well enough but found it didn't taste as good as roasting. I've been doing the salt crust with foil up the sides which is great but it does feel wasteful with the salt and egg whites. I thought it did 2 things: keeping it dry while roasting and keeping it insulated from direct heat before the broiling. That's more a guess on my part though. I'll definitely try it your way next time. I do like to score the meat side but mainly so I can get more seasoning surface area. One problem I have though is the poker device. Maybe it's because some belly skins are tougher than others, or maybe because the nails on some pokers are not as good as others. I just found it wasn't working uniformly well from one time to the next. What has worked fantastically for me is a retractable utility knife/box cutter. It's super sharp so poking is easy. Just extend the blade out a tiny bit and it won't cut too deep no matter how hard the stab. Keep up the great work. Best wishes!
Wow! Thank you so much for sharing this and explaining things like the science behind cooking lol coz it’s very helpful for a novice like me... I bumped into your channel and subscribed immediately as I’ve always been wanting to know how to cook Thai food. The funny thing is, I used to live in Thailand for close to a decade teaching English to Thai kids and love Thai food but didn’t learn to cook any of it at all as cooking isn’t really my thing. (I’m a Filipino by the way) But now that I’m living here in Australia, I’m missing eating authentic Thai cuisine and wished that I learned how to cook it so I could just have it anytime I want lol. Please keep making videos and kudos to your channel! Susu na kha! Sawasdee kha!🙏🏼
Thank you for sharing your video on cooking pork.i also enjoyed to pork in the Philippines on my visit there for 2 years. Sometimes they cook it with spicy sauce already added but they give extra sauce mixture to add to your taste. I love pork in Asian countries they are so experienced in cooking pork. Yummy 😋
I just love it, thank you for sharing this beautiful recipe, no fuss, straight forward. Looks so yummy and your great personality adds a lot to it too 🤩, such great cooking videos, I can watch them/you for hours 🥰
Thank you so much for this particular recipe. I have tried this recipe for years and never got succeeded. This is the first time that I could make this dish exactly what I wanted!!!
Hi Pailin. I can’t wait to give this a try. After 24 hours in the fridge to dry, does the pork belly need to come to room temperature prior to cooking?
I have watched your presentation numerous times to learn the science behind in making this all-time favorite recipe. And you make me laugh every single time. Thank you.
Great video, thanks! A good tool for scoring the skin is a common Stanley Knife. You can adjust it so that there is exactly the amount of blade sticking out which ensures you don't cut too deep. I'm going to have to buy one of "death by a thousand pin pricks" thingos!
Really enjoyed this video... thank you. The steps were very clear and concise and I like the way you provide your reasoning for doing it a certain way...
Question, how long do you wait before popping the pork belly into the oven after taking it out of the fridge? Do you let it come back up to room temperature?
Hi Pailin... i once copy your mins chicken with basil and the taste is awesome, and today I just make it again, I love your T-shirt ( thats true life is so short and I want to eat Thai food more, I love Thai food so very much, but stupid covid make everyone stuck and cannot go holiday ) your fan from Singapore ❤️❤️❤️
