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Easy Crispy Pork Belly Cooking by Masterchef | 脆皮燒肉 • Taste Show 

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Perfectly crispy pork belly is easier to make than you think. Masterchef John shows you simple tips on EASY Crispy Pork Belly cooking at home with step by step instruction.
#masterchef #porkbelly #cooking
The pork skin is incredibly crispy, perfectly golden, and the prep work is very minimal compared to all the other pork bellies Chef John has made.
Get the recipe: www.tastelife.tv/recipe/crisp...
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Crispy pork belly magic with an air fryer! 🐖🍴✨
• Easy Air Fryer Crispy ...
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Crispy Pork Belly: The Ultimate Guide to Perfect Crackling
Pork belly, with its tantalizing layers of meat and fat, crowned with a crispy, golden skin, is a dish that can make anyone's mouth water. But achieving that perfect crackling can sometimes be a culinary challenge. In this article, we'll unravel the secrets behind the crispy pork belly and answer some of the most common questions about this delectable dish.
What is the secret of crispy pork belly?
The secret to a crispy pork belly lies in the preparation and cooking process. Ensuring the skin is dry, using the right seasonings, and cooking at the correct temperatures are crucial. Our recipe below provides a step-by-step guide to achieving that irresistible crackling every time.
Why won't my pork belly get crispy?
There could be several reasons:
👉Moisture on the skin: The skin needs to be as dry as possible before roasting. Any moisture will prevent it from becoming crispy.
👉Not using fresh pork.
👉Incorrect oven temperature: Starting at a low temperature to render out the fat and then increasing it to crisp up the skin is essential.
Why is my pork belly not crispy in the oven?
The oven plays a pivotal role in achieving the desired crispiness. If your pork belly isn't crisping up:
👉Ensure your oven is preheated to the right temperature.
👉Make sure the pork belly is placed skin-side up.
👉Avoid opening the oven door frequently, as this can lower the temperature and affect the cooking process.
How to get the best crackling on pork belly?
For the best crackling:
👉Dry the skin thoroughly.
👉Use the right combination of seasonings.
👉Start with a low cooking temperature and finish with a high one.
Crispy Pork Belly Recipe:
PREP TIME: 1 hr 40 min
COOKING TIME: 1 hr 35 min
TOTAL TIME: 3 hr 15 min
SERVINGS: 2
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27 июн 2020

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Комментарии : 1,7 тыс.   
@holidayyeoh
@holidayyeoh 3 года назад
Chef John has such positivity and happy vibe when he cooks. I love his thorough explanation. A chef that cooks with his/her love for food is the best!
@DuzBee
@DuzBee Год назад
Not that thorough - failed to give us the measurements for the spices, with out the measurements then the dry season will be guessing and ruin the flavour
@muslim_itu_tolol_sekali
@muslim_itu_tolol_sekali Год назад
@@DuzBee YOU DON'T NEED MEASURE... JUST USE YOUR FEELING !!!!
@blessed2976
@blessed2976 Год назад
Agree with @DuzBee, we need accurate measurement Also May we pls have the type of heat combi and oven type/mode u use there must be at least 2 types.
@unsopken0623
@unsopken0623 Год назад
2 lb. pork belly Dry Rub 1 tsp. salt 1 tsp. garlic salt 1 tsp. onion powder 1/2 tsp. Italian seasoning 1 tsp. ground black pepper 1 tsp. cumin powder 1 tsp. smoked paprika 11⁄2 tsp. five-spice powder 2 tsp. brown sugar Marinade for Pork Belly Skin • 1 tsp. white vinegar 1 tsp. salt 1 tsp. olive oil
@doctorale84
@doctorale84 Год назад
1:12 prepare seasoning 2:18 cut into the meat side 3:09 season the meat side 4:04 wrap the pork belly in tinfoil 5:45 apply vinegar on skin with a brush, helps water evaporate with no leftover flavor 6:09 sprinkle salt on skin 6:37 cook at 200-220F for 1 hour 7:27 brush a layer of oil on the skin 7:45 adjust oven to 400F and cook for 30-35 minutes
@DaS-zk7ew
@DaS-zk7ew Год назад
Umluft oder Ober-/ Unterhitze?
@eliasbernzen433
@eliasbernzen433 Год назад
@@DaS-zk7ew auf jeden fall umluft
@DaS-zk7ew
@DaS-zk7ew Год назад
@@eliasbernzen433 danke
@700nunes
@700nunes Год назад
@doctorale84 for president 👍
@shaloook
@shaloook Год назад
thanks daddy
@Xabsolem
@Xabsolem 3 года назад
I ❤️ your show, Chef! Thank you for making this channel. I learned a lot too.
@aglent2583
@aglent2583 3 года назад
The music makes the cooking process beautiful💕💝
@arnaldorentes5371
@arnaldorentes5371 3 года назад
Chef John, thank you very much. When the reason for each operation is explained, everything becomes clearer. I'll do it as soon as possible!
@TheDfirstevilangel
@TheDfirstevilangel 3 года назад
It's awesome how you explain the purpose of the ingredients and cuts, and what it will do to the final product. It's great that you gave tips at the end too. Now I need to carve out 2 hours to make this.
@shuchenlin4022
@shuchenlin4022 3 года назад
謝謝CHEFJOHN!!很少看到他在節目中試吃!大概是這燒豬太香了!他好可愛!
@hoilst
@hoilst 3 года назад
The camerawork, the kitchen, the music, and Chef John is amazing - he's neat and precise, yet friendly.
@aprilyalisie6873
@aprilyalisie6873 3 года назад
Yepp
@tiboreszes3845
@tiboreszes3845 2 года назад
Yes, the Chinese people strive for perfection, balance, and heavenly beauty. This is the basis of their culture.
@knotkool1
@knotkool1 2 года назад
and those acting chops! on a par with john wayng.
@Furn427
@Furn427 2 года назад
thank the chinese tax payers for this government funded video
@hywelmorgan3800
@hywelmorgan3800 2 года назад
"Neat and precise, yet friendly"? Is a personable nature dependent on tidiness???
@jenniemoi1020
@jenniemoi1020 4 года назад
Thank you chef Jon for this short easy wonderful recipe!!! I’m glad you included English subtitles for us ABC’s😄👍🏻🙏 Really really looking forward to trying this 😋
@lorachiem8499
@lorachiem8499 3 года назад
I tried so many techniques and this was the easiest and fail proof. Thanks so much, you are definitely the MASTERCHEF! Bravo!
@lormiejoyalbarracin4231
@lormiejoyalbarracin4231 3 года назад
It's good that Chef John is speaking.. We can have more of his cooking tips...thank you chef😊
@elizabethwang7408
@elizabethwang7408 3 года назад
Chef John. You make amazing food!! Thank you for sharing your wisdom! I have made a few of your recipes and your instructions where so clear, I as a novice, was successful. Thank you so much!! You take a lot of time and effort to make these videos. We appreciate it!!
@Danelly112
@Danelly112 3 года назад
I love the music, his thorough explanation, and the simplicity of this recipe. He’s a great instructor. Beautiful production and photography too!
@DuzBee
@DuzBee Год назад
Not that thorough - failed to give us the measurements for the spices, with out the measurements then the dry season will be guessing and ruin the flavour
@TheHeidjitube
@TheHeidjitube 3 года назад
Thank you taste to let the chef speaks, even in Chinese. He’s awesome explaining the recipe.
@TheGoldenChip
@TheGoldenChip 3 года назад
I’ve seen many many crispy pork belly recipes, this most definitely is the best!!!!
@arihoang7716
@arihoang7716 4 года назад
Chef John, you’re the best cook.
@TasteShow
@TasteShow 4 года назад
Get the recipe: www.tastelife.tv/recipe/crispy-pork-belly-2_14345.html
@ashesfrombones
@ashesfrombones 4 года назад
1. Vinegar DOES NOT extract the water, it will soften the skin before roasting, making it crispy! 2. Poke holes in the skins, it will prevent the bubble to form. FORMING BUBBLE DOES NOT MAKE IT CRISPIER! 3. when you cut the belly, FLIP IT! start from the MEAT back then a quick snap to the skin, this will prevent the skin from falling after too many wiggle during the cut
@thomascraig3296
@thomascraig3296 4 года назад
@@ashesfrombones u for sure have no friends
@jenniemoi1020
@jenniemoi1020 4 года назад
ashesfrombones Thank you! I appreciate your tip🙏😋
@mujinhua8133
@mujinhua8133 4 года назад
简单明了!谢谢大師
@basicIT709
@basicIT709 4 года назад
@@ashesfrombones sir i think u know how to cook, may i ask u something? if i use palm sugar instead brown sugar. will it works well?
@cacritic28
@cacritic28 3 года назад
I love it when he says, “OK”.
@tseihoongchee6299
@tseihoongchee6299 3 года назад
Thank you Chef John! A success on my first attempt. Really crispy and delicious! All in such a short time.
@yusufyilmaz852
@yusufyilmaz852 4 года назад
This channel really reads comments. Most comments joke about how it takes long time to make this recipes but this one is really short :)
@mhwoodsculpture
@mhwoodsculpture 4 года назад
謝謝大師清楚的教學,受益無窮
@emmatamago
@emmatamago Год назад
I cooked this for my family tonight and it was a success! Thank you Chef John :)
@josevelez7539
@josevelez7539 3 года назад
Glad you started speaking in your videos and that they have captions below in English! I will try to cook this dish using your methods and spices!
@ZALOL1000
@ZALOL1000 4 года назад
Amazing chef john ... always make cooking like magic and art .. ❤❤
@zakeibc
@zakeibc 4 года назад
My family used to age the meat in the fridge around 2 days before roasting, amazing that this level of crispness can be achieved in 2 hours!
@janebenmitchell3453
@janebenmitchell3453 2 года назад
Just made it. We didn’t have the 5 spice and used a bit of Garam masala instead and it came out pretty good! I don’t eat pork but the whole family were impressed. Thanks Chef John.
@adelezayin9252
@adelezayin9252 3 года назад
Thank you Chef John, love how you put in so much consideration into choosing each ingredients as you teach, making it easy for all to learn :) love your detailed explanations too!
@DuzBee
@DuzBee Год назад
Not that detailed - failed to give us the measurements for the spices, with out the measurements then the dry season will be guessing and ruin the flavour
@fawlteemontee3118
@fawlteemontee3118 4 года назад
I can feel the smell and taste... yummy, thank you!
@jepolch
@jepolch 3 года назад
I made this today. Easy, but great flavor! Thanks, chef.
@ellarussell8769
@ellarussell8769 3 года назад
I've been looking for a crispy pork belly recipe for a while. I truly appreciate how thoroughly you explained the steps. I will be making it using your recipe this evening. Thank you Chef John
@DuzBee
@DuzBee Год назад
Not that thorough common failed to give us the measurements for the spices, with out the measurements then the dry season will be guessing and ruin the flavour
@KhornPark88
@KhornPark88 3 года назад
My favorite chef, his food is always looking beautiful and delicious, thank you big big
@forachange26
@forachange26 3 года назад
Omg!! This was sooo good! You guys need to try it. Just follow exactly what he is doing and your pork belly is perfection. ❤️
@braelyn2note2050
@braelyn2note2050 4 года назад
感谢你 thank you Chef John...My family love crispy pork belly very much😋😊. And now i can follow your awesome recipe to cook crispy pork belly using my newly bought AirFryer 😉😄
@banshong3997
@banshong3997 2 года назад
Tried it many times and it always come out perfect everytime 👍👍👍
@beige_ricaforte
@beige_ricaforte 2 года назад
I always serve this during birthdays and holidays. One of my go to recipe!!
@utubeironchef
@utubeironchef 3 года назад
I can hear how crispy when you were eating! Awesome chef!
@HaiJustDangiT
@HaiJustDangiT 3 года назад
Tried it today and it really does work. Been trying quite a few methods recently, from scoring, boiling first or poking holes into the skin to various level of success but this recipe has the best result so far. It is simple yet very effective.
@ianc1001
@ianc1001 3 года назад
RandomNewGuy I was thinking of following this recipe, but adding the “skin-puncturing” step and “overnight drying in the fridge” step that I’ve seen in other videos. Surely these steps can only help the skin get even crispier?!
@VashTY0706
@VashTY0706 3 года назад
@@ianc1001 did you try it out though? I saw those additional steps in other videos too. How did it turn out?
@Sickkarma
@Sickkarma 2 года назад
@@ianc1001 and did u use those steps? How did it go? I have a large piece of prok belly but don't feel quite comfy trying right now 😅😗
@ianc1001
@ianc1001 2 года назад
@@Sickkarma It does help I think. I’m still trying to perfect it though. Luckily pork belly is fairly inexpensive. I don’t cook it too often.
@angng4881
@angng4881 3 года назад
Thank you for the wonderful video and clear explanations. Made it this evening . Skin bubbled up nicely and very crispy
@nokinaz856
@nokinaz856 3 года назад
I love your cooking shows! Your new kitchen looked amazing. Thanks so much for this recipe. I'm going to try it.
@ethanwong9080
@ethanwong9080 3 года назад
Thank you chef John! Made this tonight for my family and it came out perfect. Great flavour from the spices and a perfect crispy skin. Served it on rice with bok choy and Enoki mushrooms.
@Bdiddy714
@Bdiddy714 Год назад
I followed the recipe exactly and the skin didn’t bubble up and puff like that… did you poke holes in yours? He doesn’t mention to do that in the recipe i wonder what went wrong ..
@khaelamensha3624
@khaelamensha3624 Год назад
​@@Bdiddy714 before brushing the oil, be sure the skin is dry it may explain. And be sure your oven has the right temperature, small oven, do not hesitate to add 10 degrees.
@leonardoulian764
@leonardoulian764 4 месяца назад
​@@khaelamensha3624 Did you really used only 200F in the first step? I really don't believe that it will make any difference for 1 hour only. Did you use convection?
@nadtz
@nadtz 4 года назад
It's amazing how many ways he's done pork belly and they all look amazing.
@livictor6140
@livictor6140 3 года назад
badtz maru a lot of Chinese people like to eat pork
@chongoifoon716
@chongoifoon716 3 года назад
Chef John,thank you so much for this wonderful and easy recipe, I have tried yesterday it really crunchy and juicy, amazing result!
@sebastianshu3217
@sebastianshu3217 3 года назад
Watching chef John cook is therapeutic. Amazing technique. Thanks for sharing all the tips.
@damselgard3036
@damselgard3036 3 года назад
I made it tonight for dinner. The meat was tender & skin was so crispy. I tried different techniques in the past, boil until tender, then fry, but the skin wasn't crispy. This is honestly the best technique ever! Thank you chef John.
@amyleejamie7
@amyleejamie7 4 года назад
這個燒肉看起來也太誘人了吧!真的要試一次給我先生吃!😍😍😍
@dawnrobbins5877
@dawnrobbins5877 2 года назад
I have never seen such crispy pork! Definitely trying Chef John's method. And because no boiling of the pork, the flavor should be out of this world!
@kimlim5701
@kimlim5701 3 года назад
約翰師傅,今天下午看了您的視頻,傍晚就開始做,烤出來是皮最鬆脆,肉最柔軟,工序最簡單,費時最少,效果最好的脆皮豬腩。謝謝您! Chef John, I watched this video in the afternoon and started working in the evening. It's the crispiest roast pork belly I've ever made. It's the easiest recipe that produces the best results in the shortest time. Thanks Chef!
@cece2408
@cece2408 4 года назад
每一道菜品都是最棒的艺术品😍❤真的舍不得吃👧🏻👧🏻👧🏻👧🏻👧🏻👧🏻
@rajam.yassin5152
@rajam.yassin5152 4 года назад
This man is a 100% genuine
@Vidjayanand
@Vidjayanand 3 года назад
im very impressed of his cooking skils,thank you for sharing this!!
@EggandBanana08
@EggandBanana08 Год назад
Thank you so much chef. I used this method today and it came out perfect. First time making a pork belly joint. It was simple to follow.
@Kiekebusch
@Kiekebusch 4 года назад
"one of the best pork bellies I have ever eaten today" :D
@THEPINOLEPROJECT
@THEPINOLEPROJECT 4 года назад
Noticed that too. 😭
@Johnfrancis405
@Johnfrancis405 4 года назад
He probably said ‚till today‘ and it’s translated wrong
@super2068
@super2068 4 года назад
@@Johnfrancis405 He didn't even say "today" in that sentence. Don't know what's going on with the subtitles.
@Kiekebusch
@Kiekebusch 4 года назад
@@Johnfrancis405 Who knows? He def. looks like he´s into pork belly ;)
@barendleroux6618
@barendleroux6618 4 года назад
😂
@aquarius3318
@aquarius3318 2 года назад
Chef John has not only shown the professional cooking methods but also modified the "restaurant-style" dishes adaptable for the home cooks like myself. I appreciate his friendly approach, clear explanations focusing on the fundamental must-have techniques. Each of his episodes has been the masterclass of cooking in modern time while fully preserving the classic dish characteristics. The best part is, he let his cooking shines, lets the viewers be the judges of his talents rather than boring rambling, boasting about himself. This is one of the few best professional cooking channels I've come across so far, thank you and keep up the good works
@lailau1433
@lailau1433 3 года назад
I have follow chef Chan intrusions, the result was fantastic , the skin was very crispy! Thank you so much!
@hummingbird1999
@hummingbird1999 3 года назад
Thank you Chef John 😘 I've been wanting to make one. Yummy 😋
@marshallaw2138
@marshallaw2138 4 года назад
I love your cooking sir when you cooked some think my mouth fill full of water 👍👌,
@thebutcher7919
@thebutcher7919 3 года назад
I tried the recipe today with a different mix of spices and that was crispy and moist. I could have kept eating that all afternoon. A couple tips: - if you have a square tray of the right size, you can spare yourself the art & craft part with the aluminium foil. - the slow temperature cooking will probably dry the skin better in a forced air oven. Mine is a traditional gas oven and I had to finish the skin under the broiler to get a real good crispiness. Hence, with such an oven I would start cooking at a higher temperature (180°C). - as sometimes the belly makes a wave and presents a divot, water exuded from the skin can stagnate there. The trick is thus to put the piece of meat at a slant angle to enable the water to flow out of the divot.
@internetmichael2198
@internetmichael2198 3 года назад
Hey, i have a question with the gas oven. I have one as well, not a convection oven sadly. Mine doesnt have any broiler setting either, do you think i can get it crispy enough if i actually dry out the skin by putting it in the fridge for 2 days uncovered? i think maybe itll have an effect and itll be dry enough so when i do cook it in the gas oven without a broiler it can get a crispy skin. Like chef john, do it for an hour at 100 C then the last 20 minutes, i'll turn it up very high and see if it works.
@thebutcher7919
@thebutcher7919 3 года назад
@@internetmichael2198 I think it can work indeed. You don't even need to leave it in the fridge that long. Just make sure that any liquid is evacuated from the skin during the cooking process by putting the plate at a slant angle and an hour at 100°C doesn't do anything. Crank it up to 160°C and finish it at full blast. Might be tricky though because the gas oven does not evacuate moisture as well as fan forced ones. Give it a try and let us know!
@internetmichael2198
@internetmichael2198 3 года назад
​@@thebutcher7919 youre definitely right to be honest! it worked without using a broiler, it didnt get as puffy as I wanted it to though, probably because it needed more of those holes in the skin and i cooked it a bit too long when i cranked it up haha, the brown sugar kinda became burnt from it. All in all, it was tasty. However, this was what i did. Same seasonings as chef John (though i suggest trying to use a marinade first), now cooking in the oven is a bit different. - Firstly, I put it in the fridge uncovered with the foil wrapped around it to make it dry out for 24 hours. The key to crispy skin is drying it as much as possible. - Before putting it in the oven, i brushed on some vinegar on top of the skin, then proceed to cook it at 180 C for 1 hour. Afterwards, take it out of the foil and put it on the tray then brush some more vinegar on it again. - Cook it in the oven for around 20 minutes at 240 C. - If you got a broiler i suggest using it, before broiling it though, brush some vegetable oil on it and turn on the broiler for about 5 to 10 minutes until the skin is puffy and crispy. Be careful, it might get burnt so keep an eye on it.
@lex28lush10
@lex28lush10 2 года назад
@@internetmichael2198 what is a broiler.?
@costelusvasluianu6301
@costelusvasluianu6301 2 года назад
It's just very good when you talk about the recipe. I respect you chef John
@cynthiasamson8830
@cynthiasamson8830 3 года назад
You're the best Chef Jhon..! I really love every food that you cook. And the master piece of making different noodles. I'm learning some of your technique's. 💖💖😍
@tiffanyma8848
@tiffanyma8848 4 года назад
Wow! That looks amazing!! I love how you don’t have to poke holes in the skin . I hate that part . Makes sense how he dries the skin at low temp.
@magicalil
@magicalil 3 года назад
Thank you, Chef! I've been wanting to try to make my own crispy pork belly! I will definitely give this recipe a try!
@MartinSmith123
@MartinSmith123 3 года назад
Chef John, you are Chef Excellence. Pork belly turned out incredible. Cheers, mate.
@soneares9172
@soneares9172 3 года назад
FINALLY a quick recipe for crispy pork belly. Thank for the video and decent subtitles in English.
@killerpantsTango
@killerpantsTango 4 года назад
One of my all time favourite dishes, childhood memories.
@Cookingandtraveling514
@Cookingandtraveling514 3 года назад
What fav??
@iamyourdad2984
@iamyourdad2984 3 года назад
@@Cookingandtraveling514 yes, pork is love. We Nepali love pork.
@gwapowaffles9227
@gwapowaffles9227 3 года назад
Did it come out just like that?
@killerpantsTango
@killerpantsTango 3 года назад
@@gwapowaffles9227 yes made it twice, best receipe i seen so far
@antoniocarlossantos8186
@antoniocarlossantos8186 3 года назад
Wonderful, Sensational, Spectacular ... Mix of harmony, love and lots of color in such a tasty dish; Chef Jhon's tasting is out of the ordinary !! Congratulations 👏👏
@vicaandriani688
@vicaandriani688 3 года назад
I already try this amazing recipes. This is awesome delicious. Thank you Chef! Yummy 🤤😻
@elizabethtd1006
@elizabethtd1006 6 месяцев назад
Such clear , fool-proof explanations - even if you are a first-timer you can't miss !! And the recipes look yummy ! I'll definitely give them a try ! Thank you !
@bobocheng5400
@bobocheng5400 4 года назад
太喜欢你的视频
@rmjoanne9158
@rmjoanne9158 4 года назад
I've been interested in learning to cook Chinese cuisines ever since getting addicted to reading chinese light novels. The show used to have only the cooking procedure video but now Chef John can also impart his knowledge like a teacher in a classroom. Truly one of the best cooking shows out there. The pork belly looks delish! I have all the ingredients at hand hehe
@nexadrobas618
@nexadrobas618 4 года назад
Xiaolongbao
@gold9994
@gold9994 4 года назад
Chinese light novel sucks though, the mc is too op often.
@animanga_sensei
@animanga_sensei 2 года назад
@@gold9994 I'd prefer Chinese light novel than western novel or marvel comic. I don't care about OP. 😁
@gold9994
@gold9994 2 года назад
@@animanga_sensei you're free to like anything, but it still sucks
@animanga_sensei
@animanga_sensei 2 года назад
@@gold9994 As what you said.. It' s free to like..then you don't need to bother ppl who like the Chinese Light novel. Just get myself a Chinese Novel : The Grandmaster of Demonic Cultivation that is one of the best seller paperback novel according to NYT :D It sucks for you but not suck for other as I think Western novel boring...
@maxdore7163
@maxdore7163 3 года назад
Chef John is my hero!
@unclebee5674
@unclebee5674 3 года назад
Yeah, Chef John is a really great chef.
@sleepingbeauty0000
@sleepingbeauty0000 3 года назад
Omg he talks?!!? 👏 It's the first video that I have ever heard him speak lol. Nice one
@felipedocarmo5172
@felipedocarmo5172 Год назад
Dear Chef John, i just wish you knew how much i love your every single recipe, your smooth and calm personality really brings the recipes together! Much love from Brazil!
@marucasantander6539
@marucasantander6539 2 года назад
I am salivating already! thank you Chef John for sharing your great cooking!
@ryankrMM
@ryankrMM 3 года назад
Just copied this technique and extremely mouthwatering and super crispy, 谢谢 Chef!!
@jiojiovana3741
@jiojiovana3741 4 года назад
chef john: using 2 ingredients me: let me guess Salt and pepper chef john: Salt and *Vinegar* me: Dang it
@user-bb7ic8kw1r
@user-bb7ic8kw1r 4 года назад
Jio Jiovana Cantonese style BBQ duck/chicken/piggy will use red vinegar and malt sugar to make the skin crispy and showing dark brown color
@babilabub
@babilabub 4 года назад
Hahaha.. me too ! Too eager to guess.
@zy7056
@zy7056 4 года назад
Gordon Ramsay:
@lzl4226
@lzl4226 4 года назад
I thought olive oil and knorr stock pot but hey.....
@gold9994
@gold9994 4 года назад
@@lzl4226 That's Marco
@user-ve7yc7fz5w
@user-ve7yc7fz5w 4 года назад
I love chef John !!! So professional and talented. More than that, so generous to show all the tips. 我愛John 主廚!專業又有才能,更不吝提示各種訣竅,太讚了。 PS.. 台灣用攝氏不用華氏 ...>_
@lovemini8
@lovemini8 3 года назад
其實你只要問siri or google asistant , 他就會幫你轉換了
@OmegaSeraphim
@OmegaSeraphim 3 месяца назад
thank you. excellent technique
@deniseravizza3287
@deniseravizza3287 3 года назад
Love this show stumbled on it while looking for something else have pasted it on to many here in Australia and they also love it , very informative and easy to follow
@olin3indalian809
@olin3indalian809 4 года назад
The Crispy pork belly looks so tasty chef...Thanks for speaking chinese..I can learn the recipe and chinese language at the same time..Greetings from Dalian,Chef ♥️♥️
@jayy1980
@jayy1980 Год назад
I tried it and my family kept asking me to make more! It’s even better because I don’t cook usually, but you made it so simple that even I could follow, Thanks Chef John!! You are brilliant!!
@cactus3051
@cactus3051 Год назад
How much spice are there in one of each bowls?
@unsopken0623
@unsopken0623 Год назад
@@cactus3051 2 lb. pork belly Dry Rub 1 tsp. salt 1 tsp. garlic salt 1 tsp. onion powder 1/2 tsp. Italian seasoning 1 tsp. ground black pepper 1 tsp. cumin powder 1 tsp. smoked paprika 11⁄2 tsp. five-spice powder 2 tsp. brown sugar Marinade for Pork Belly Skin • 1 tsp. white vinegar 1 tsp. salt 1 tsp. olive oil
@Bdiddy714
@Bdiddy714 Год назад
I followed the steps exactly and wasn’t able to get the skin to bubble up like that, did you poke holes? It doesn’t say to poke holes in recipe though… i don’t know what went wrong… i even extended the cooking times to see if it would but the skin just wouldn’t puff up/bubble up. It was crispy tho but not that satisfying bubble texture
@strouty
@strouty Год назад
​@@Bdiddy714 someone once told me that the part of the skin you have is important too. Some parts of the pig skin are not suitable.
@vamprqs
@vamprqs Год назад
Yeah I’m not much of a cook but I’m going to try cook this tonight!
@jillgrannon5149
@jillgrannon5149 3 года назад
Looks delicious, thanks John
@lorin80
@lorin80 3 года назад
Tried it today. Easiest thing ever. Followed the chef’s instructions to the letter. Got the results he said I’d get. I’m a convert. Thank you sir!!! All these other channels give us a PhD thesis on how to get crispy skin. Hours!!! If only they had watched this video before posting theirs. Thanks again chef. Love it!!!
@wayside_gardener
@wayside_gardener 3 года назад
This is definitely going in my cookery bookmarks folder.
@pokee1854
@pokee1854 3 года назад
Auw...chef John when are you going open a restaurant. I can't wait to try your cooking😛😛😛
@garym2671
@garym2671 3 года назад
Chef John your the best! Thanks
@pabloescobar9140
@pabloescobar9140 Год назад
Thanks for saving hours of time and perhaps even days. This is quickest and the best way to produce highest quality crispy pork belly. You are a Chinese hero.
@kristinel1474
@kristinel1474 3 года назад
OMG, that looks so freaking good. Definitely will try this recipe this weekend! 😍😍
@Crackalacking_Z
@Crackalacking_Z 4 года назад
That looks amazing and the whole process every doable. Off to the butcher, I got pork belly to buy.
@snailosyd
@snailosyd 3 года назад
Thank you so much for sharing this awesome, yet simple recipe. I tried it out and got good results; the meat was tasty and the skin very crisp and crunchy - it came out soaked in oil though; so I feel you gotta have it rest first, for some of that excess grease to drain.
@David_Canada557
@David_Canada557 3 года назад
Beautiful presentation, I’m excited to try this recipe
@zakeibc
@zakeibc 4 года назад
Wow the outcome was PERFECTION. I will try this method the next time i make 烧肉 roasted belly pork! 😍😍😍😍🥺🥺🥺🥺🤤🤤🤤🤤🤤
@DennyMarton
@DennyMarton 4 года назад
ALL crispy pork belly recipe I saw always poking pork skin with anything sharp, more hole = more crispy, this is the first time I see recipe made without it, no hassle at all, look super easy, will definitely try it.
@ying7600
@ying7600 3 года назад
Ya i saw this video after i bought the poke tool. lol
@francois-colgeraldine3694
@francois-colgeraldine3694 3 года назад
Yeah...im surprised
@rosaling2023
@rosaling2023 3 года назад
Did it work out without poking?
@loyolaquicano2595
@loyolaquicano2595 Год назад
❤Thank you so much Chef John , you are the best !!!! I will definitely give this recipe a try. 👏👏👏👏👏👏
@robertwong4857
@robertwong4857 Год назад
Thanks! One of the easiest recipe to follow. This will be added to our family dinner list.
@robertthong1926
@robertthong1926 3 года назад
I tried this today in my Phillips Air fryer and it really does work ! No prior skin drying, nor scoring ( except for the meaty underside) nor marination. Thank you Chef Jon for showing us!
@annaqi8472
@annaqi8472 3 года назад
What temperature and time did you use for air fryer?
@robertthong1926
@robertthong1926 3 года назад
@@annaqi8472 The initial temp was 160° for 50 min and 200° for 40min for crisping. The pork was a smaller slab than what Chef John used, hence the reduced cooking times. The crisping time was set for 50 min but when l checked at 40min, it was golden and blister-crisped. Hope that helps ! :)
@robertthong1926
@robertthong1926 3 года назад
* Phillips fryer was model XXL
@rosaling2023
@rosaling2023 3 года назад
@@robertthong1926 Thanks for your information Robert
@robertthong1926
@robertthong1926 3 года назад
@@rosaling2023 Very welcome 😊
@Pizz48
@Pizz48 4 года назад
Most of the pork belly recipe out there requires you to prick the skin in order to get the crispiness. This recipe is way more simple and spot on. Can't wait to try it out. Thanks chef John, you're the best!
@esasan
@esasan 4 года назад
Was about to say the same thing but decided to look through the comments to 👍🏾 the first comment I see that beat me to it 😂 🤣 😂
@timothywong4431
@timothywong4431 3 года назад
I tried it.. turned out pretty good.. pricking it makes a different skin texture... just preference.. More like English crackling..
@Danelly112
@Danelly112 3 года назад
Timothy Wong did you prick the skin or no? What was the result?
@timothywong4431
@timothywong4431 3 года назад
@@Danelly112 didn't prick it.. result was 👍... but needa make sure the oven is hot enough and the skin is dry.. If not it'll take longer for the skin to "crack"
@Danelly112
@Danelly112 3 года назад
Timothy Wong sounds like pricking it on dry skin is best
@claudedizerens4492
@claudedizerens4492 2 года назад
I tried many ways of cooking pork belly here in Switzerland, Chef your receipt is just PERFECT. Very crispy skin, moist meat simply delicious Chef John. Claude
@ashmortazavi
@ashmortazavi 3 года назад
Just tried it. Works like a charm. Thank you :)
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