another way to make the skin even more crispier and popping more is to rub the skin with a mixture of 4 parts of salt and 1 part of sodium bicarbonate (baking soda). And punch in this mixture into the skin. When baked, the bicarbonate will desintegrate into carbondioxide thus making bubbles inside the collagene of the skin giving it even crispier and and more fluffy texture by literally making the skin rise like leavened dough (more crunchy bubbles in the skin).
A tip I like to give out when dealing with pig skin and one I picked up from years of scoring the skins on pork shoulder is to use a box cutter. Rather than using a knife to score the skin I like using a cheap box cutter with a retractable razor blade from the dollar store. The blades come already sharper than it is wise to take an all purpose kitchen knife, and you can easily control the depth of the cut.
I just had surgery on my gums and this recipe is wicked to me right now, but I promise, after my gum heals, I am eating a pound all by myself. Keep on cooking.
Mahalo (thank you) from Hawaii! Found a loaf pan that would fit in my air fryer and this came out great! Went only 6 minutes at 400 for the final stretch, and toothpicks didn’t work for the prep stage so I used a super sharp, poitnty paring knife for the holes. Let it come to room temp and keep wiping it off! The comment on using a rub of 4:1 salt to baking soda helped!
Tried it first time and it was a hit! Ive watched so many other how-to videos on this and this so far is the easiest way but still so much flavor! Thank you so much!
This siu yuk(roast pork) and your garlic noodles are the one-two punch, above restaurant quality and so easy to make. Have done this duo several times over the past year--no need for take outs. Thank you so much for these easy tasty recipes.
OMG 😆 this was so easy 🤩 and came out perfect 😍 thank you for sharing on RU-vid. I’ve missed this since moving from Hawaii to the South… Blessing to you and your family 🙏🏻
Being German and Latino, I’ve always appreciated everyone’s cultures and as well as holidays and traditions! I am glad I came across this! I want to try this at home BUT I also love learning the culinary parts among the world ☺️🔥🔥🔥
You are an amazing gifted cook Flo and a heart of gold to share with viewers. What an incredible Creation ☺️❤️ Love all your cooking. Have learned a lot. You deserve the Best ☺️😙
Fabulous....my only tweak was to rub the meat part of the belly with 1 tsp of sesame oil mixed with 1/2 tsp of five spice powder before trying to wrap it as beautifully as you did & then into the air fryer. Mmmm delicious...
Flo!!! I just made this Roast Pork Belly from your RU-vid video! OMG! I turned out perfect! I cannot believe that I actually made it myself!!! Thank you so much for your amazing instructions! I’m so excited!
I had to watch this when I was eating dinner. It still wasn't enough! I am hungry looking at that and will be asking for an air fryer for my bday to recreate this asap
OMG Flo I came across your recipe on RU-vid and it was my my first time trying to make a crispy pork belly it was so juicy and crispy and I have to tell you your recipe was your recipe was one of the most delicious that I've ever had thank you so much..😁
This.was.fantastic. Once the meat was ready, it was so easy to make! My family didn’t give me time to take pictures! 😂 It was my first time cooking like this with my instant pot duo crisp + air fryer, and it came out great! I just ignored the burn food warning and it was perfection. I have both of your cookbooks from Amazon and I can’t wait to try this and other recipes at our next family get together 🎉❤
Ok I'm Irish American, but I took 5 years of wing chun and hung gar....6 to 8 hours a day 5 to 6 days a week. As a result I was steeped in a little bit of Chinese culture, and of course the food, since there was a Chinese restaurant across the street from the school. I ordered this dish IDK how many times, and it never looked this good. Not only am I going to try this at home, but I am subscribed to this channel and looking forward to trying more recopies from it! It's not cultural appropriation, it's cultural appreciation! :)
I just bought the air fryer and that cool meat tenderizer so I can make this dish! Thanks for taking the time to share all your wonderful recipes with us. I’ve been having the best time making the recipes from your book as well. Your book is a well needed distraction for all the craziness in the world right now. Blessings to you and Dude!
Got your cookbook and love it... BUT, while watching this video, I hand-wrote the recipe down to slide between the pages of the book. Yay!!! All is right in the world! (Well, maybe not the whole world, but at this moment in my little world it is and we have to take the victories when we can get them, right?) Thanks Flo and Dude!
Cheers!! Been watch your channel for a month now and has made cooking at home a lot easier during the pandemic for the kids and wife. It's painful to get around in Toronto these days cause of the lockdown.
Flo, Wow! It is so easy to follow your instructions to make the roasted pork belly! I did not pierce the pork belly skin, instead, I applied vinegar to the pork belly skin before I put it in the air fryer. It was still crispy.😋
There is not enough cracking on the skin, from the picture of your roast pork. I am prettty sure the skin was pretty tough too. You have not treated the skin well enough . Try these additional step and it will make better roast pork.. 1) Boil just the skin by putting the pork belly over 1/4 inch of water in a frying pan for 10 minutes. You may have to add water from time to time This will make the skin soft and easier to poke holes. This will guarantee the skin will crack nicely in the air fryer. Yours did not crack. 2) Add viniger on the skin before you poke holes, so it will get inside the skin. 3) To dry the skin, I don't pt it in the frig overnight. I put it in the air fryer at 150F until you think the skin is dry enough. Usually I start around 9AM and the roast port is ready around noon. 4) The last secrete I have been using to guarantee 100% success to get the skin to crack is to use an industrial heat gun to burn the areas that did not crack enough. In the US you can get one at Harbor Fright for about $18. 5) Any one can make roast pork to taste great. The hardest part is to make the skin to crack just like the BBQ place. By adding the above steps, you have a much better chance to succeed.
That s absolutely amazing!!! I made it last night and although I don t have a Air fryer per say, I used the airfryer from the pressure cooker and it worked perfectly!!! Thank you Flo!!! ❤️❤️❤️
I’ve been looking though a lot of online videos on how to make this - this one is for real! I made it and it is as easy and really delicious as she says it. Thank you for sharing! I will add a little bit more of the 5 spice next time to adjust to my personal taste.
From Ecuador, this pork belly recipe is what I was looking for to cook. Thank you. I will try it next week with family. It looks soooooooo good, I am looking forward. Will keep you updated. Regards,
Crispy roast pork all by itself is legitness. Just give me a bowl of rice and bango! Not sure if it's a Hawaii thing but I love to stir fry crispy roast pork with some mustard cabbage. And eat with a bowl of rice.
Warm greetings from Florida. 🌴🌞New subscriber here! And oh my goodness I'm so thankful for finding this recipe that you beautifully executed! And a resounding YESSS, PLEASE NOW and THANK YOU to "smell'a-vision" 😄 ...even just for this recipe and I'd be satisfied! 😋😋😁 My daughter will be delighted to try this recipe. She lived in Taiwan for a year on a student scholarship 2019 - 2020 learning Traditional Chinese and culture. So now being home since September 2020 she has really been missing the delicious Chinese and Taiwanese food since she's been home. She's trying to recreate some of her favorite dishes she absolutely loved over there so this will be added to her list to try for certain! Thanks guys!
Wow My mouth is watering while watching and hearing that crunchy it looks delicious 😋 thanks l hope I can do it like you did. I'm going to try hard, greatful for your time.
My families like roasted pork we don't wait for a holiday to come to buy them but holidays l make one , I will try your recipe. Thank you for sharing. I will look forward to seeing more recipes❤🙏🌹
New subscriber here in Kansas City. Grabe naglalaway ako sa tunog palang ng pagnguya very crispy talaga! I will make too if I can buy a pork billy in asian market.
Thank you for sharing your recipe; very good explanation; that looks so crispy and delicious; I'll soon try it. I'm the same, can't be bothered with too many steps either! I'm letting you know that I've already subscribed to your channel. Thank you again and God bless 🙏🌈
This looks super easy and super yummy! Looks like I am going to the grocery store tomorrow morning and get us a piece of pork belly with the skin on to try this.
Great video Flo. Suggest scoring the "meat side" of the pork belly to allow the seasoning to absorb better and for easy cutting (vs scoring the skin side).
If you don't want to wait 24 hours for the pork belly to dry out then just use some aluminium foil and fold up the sides to make a dish that protects the meat of the pork belly. Pat the top dry with a paper towel and then brush it with some vinegar and put it in the airfryer at 90C/200F for 30 minutes. Then brush on some oil and salt the skin put it back in at 200C/400F for 40 mins. Using this method you don't even have to prick the top skin and you will still get wonderful crispy pork belly.
Yes yes yes 👍 yes yes super easy thank you for this recipe and God bless you and just keep cooking yes I love pork belly I have to hurry up and give me an air fryer LOL seriously
Deborah, perhaps you may want to invest in a counter top convection oven instead? It's essentially the same thing as an air fryer, just bigger. The key is the recirculated warm air for faster cooking.
Thank you flo for those wonderful recipe. I take the skin off and dry and Air fry it and sous vied the pork belly which again helps render the fat. I think both methods will end up with juicy pork and crispy skin
