I followed everything except for the wait 12 - 24 hours part. I placed it in my fridge and waited only 1 hour, after that, I did everything he said as per normal and it still came out delicious. The skin crackled well and crisped in my mouth, you couldn't tell the difference. Unless you're really particular about the puffness of the skin, you don't have to wait over 12 hours. Chances are we want to eat it today, and it's still delicious nevertheless.
So based off of other recipes I’ve looked at the main reason you’re “supposed to wait” is to marinate the meat where you brush the mixture on! It’s still delicious without the waiting on the marinade and you’re right it does still get just as crispy!
I did the same as John, impatient and have to say I didn’t even wait the hour, hahaha, it was delicious! Didn’t have 5 spice so used complete seasoning by badia and it was fantastic, mmmm . I am literally making it again as I am typing this note. Happy Thanksgiving to all
@theeTiaLor Heh, didn't know that. Been watching him cook for a long time now. I might actually have seen videos from the other channels but never noticed it being different.
I just cooked this today and all I got to say is IT IS A MUST TRY. Very flavorful. Super crunchy skin with a melty salty fat. It isn't too salty; it is the right amount. This is way better than buying in stores. Minor change I did was instead of leaving it for 12 hours, I left it for two days and cooked it for about 10 minutes more with the salt. Thank you Mike for the easy and fun tutorial! Appreciate it and will try more of your cooking soon! ❤️🙏🏼
Tried this twice and it worked perfectly!. It really is important to get all the water out of the skin or else you just get a surface crisp, not the bubbly crunchy stuff like in this video.
I have watched you for the longest time and followed you on your journey trying different foods all around the world and now you're making you're own foods!...so exciting! I absolutely adore your work and how real you keep it with all of your criticisms towards every foods that you try...You're awesome Mikey and I love what you do! This looks absolutely delicious and pretty easy to make as well...might have to try it out in one of my future Mukbangs and shout you out!
This looks amazing. I got my slab of pork belly marinating and drying in the fridge as I type this! Can't wait to pop it in the oven!! Edit: MY GOODNESS. This was the BEST crispy skin pork I've ever eaten!!! 😭 It's SOO JUICY and the flavor is PERFECT. And the skin is CRIPSY. This is like 10x better than even the ones they sell at the Asian markets in China towns. Woooooww
Mike - We followed your recipe today and it turned out amazing!! Thanks for the video. I've always thought this is a super difficult dish. It's truly shockingly easy.
Hay, cheer up. Everything is not so terrible So horrible So, so,so... Well smiles for miles please. Life is what you make it so put on a happy face and enjoy life before it's to late 😃 😃 😃!!!
Omg I follow ur receipe my porc it comes out so juicy et crispy !! I wish I could send the picture here to show how much it comes out really good from the oven. I'll go buy no more at the store !! Homemade is hundred time better !! So happy thank you 😁 !
Thanks for this video! The BEST pork belly I have ever eaten! I only let is rest for 8.5 hours prepared in morning cause I was impatient and couldn't wait. But it was already so good! The skin was sooo crispy and meat soo juicy!
I have spiced up my pork belly now its sitting in the fridge for a night.I can't wait to eat it tomorrow. I am sure it's going to taste yummiliciuos. Thank you!! 🙏😘
couple of additional tips: i) i prefer a longer cook with the salt crust so that the meat really turns super soft. ii) when poking the skin, preferably dont use wooden sticks cause after a while they will start splinting and may be all over ur pork skin.
Made this last night. Great flavour, thank you, The only thing i would mention is that everyones broiling is going to be different dependent on oven. So be careful not to burn the crackling.
What a surprise to find this channel when I've been watching strictly dumpling for a long time. Love Mikey, just didn't know he also had a cooking channel.
OMG!! I just made this over the last two days. It came out PERFECT!!!!!! It was the Hit of our Un Traditional Thanksgiving. Not much is left but what is will be fried up with potatoes and eggs in the morning. Thank you Mikey!!!!
Are you a mind reader? A few months back a friend made pork belly and it was awful. So I told them that I would try and find out how to make it better. This is what I needed.
Theres nothing like gnawing on a bone 🥰 Great job breaking it down Mike. It can seem very difficult with multiple steps but you simplified the process. 👍
Boston ❤️ my second home ☺️ You need to go back to Boston Chinatown when this is all over. So many new restaurants, including a bunch that sell ramen. I went last year and it was amazing!
@@shimas007 I moved to Puerto Rico a few years back in order to homestead, but I lived and worked in Boston (Charlestown) most of my life. Old Ironsides was my neighbor.☺️ I love and miss MA so much! ❤️
Yeey ! Papa Mike is helping us make simple and JUICY AND CRISPY AND WONDERFUL food at home since everything’s closed :3 Thank You Mike ! Every country in south east asia has it’s own version of this dish, i can see a good bagnet when i see one !
So happy you officially made a cooking channel now!! That is so perfect because now we have a place to go specifically for cooking from you, versus searching through different videos in Strictly Dumpling, i still remember i first watched your cooking with tomato egg in strictly dumpling and wished you had a channel specifically for cooking, and now here you are!! Thank you!!
Just finished eating the first batch of crispy pork belly. It was delicious but I didn't quite get the crust as crispy as yours and my salt crust didn't come off as easily (there were some remnant salt crystals on the top). I think my pork wasn't as dry coming out of the fridge (I waited 24 hrs)... The flavour was PERFECT though. I will try it again very soon but will let the skin crisp up a little longer and make sure to wipe off the salt more carefully. Served with Hoisin Sauce and eaten with plain white rice and steamed broccoli.... It was a dinner hit! THANKS SO MUCH MIKEY! I am going to try some of your other recipes too!
Im marinating my pork belly as you speak following your instructions.Tomorrow I will take it out and continue the process.I'm Cuban,and we love pork. I subscribed to your channel. Thank You.Can't wait.
Thanks for this! I always wondered why there was such a huge difference in the texture of Chinese roast pork and filipino lechon... It makes sense now! :)
In the Phillipines we call it chicharron when it’s just the pork skin fried. And eat it like chips. Are you saying in Colombia you call it chicharron when it is the entire pork belly? Because if so that is a culture shock for me
I used to watch your channel a lot, then got kind of burned out. I fast for 7 days every quarter, and at some point, it became a ritual to come back to this channel to eat vicariously. It's been a quarter. Day 2/7.
Just found out you had a cooking channel. You totally need to promote this more on your other channels and link it in the description box if you don't already. I need to find myself a butcher shop so I get awesome cuts of meat like this. Like you mentioned, I have nevere seen pork belly like this before in a grocery store.
Been trying to make this the past week and failed every time lol then I realized my wife was getting it skinless🤦♂️ Getting some more today skin on and making this childhood favorite the right way 🤤
Omg how dare you. That looks like a food dream!!!! But thanks for the recipe and techniques to try it myself one day!! Please collab with Peggie Neo in Singapore one day!!
@@kcsunshine7408 That's the same gusto I had when I did it. I did a char siu video, so it made sense for me to do a roast pork video. All I need to figure out now is the roast duck to finish my Chinese bbq trifecta. But according to my wife, all my attempts at it have sucked so just stick to those 2...
I am totally loving this channel of yours. It's wonderful that you're doing more on this channel.. I remember when I was in the hospital and staying at home post surgery, I was watching all your stuff. Hope you're doing well and keep up with your amazing content!
OMG THE BEST FIND ! Your cooking channel!!! YAYYYYYYY !!!!! Im more excited about finding your cooking channel over this video content, but i am HERE for that pork belly recipe
I finally had the chance to make porky belly using your recipe step by step. I’ve tried so many crispy pork belly recipes here on youtube and they never came out well on the skin. Yours took it home! Omg it came out perfect the skin was ON POINT 💯💯💯💯 I’m so happy and thankful for your video mike!
I love Siu Yuk! Made some on Lunar New Years for my HK relatives on my mom's side of family. It's definitely a Canton dish great for any special occasion. I might start using this recipes instead because I don't have to boil or blanche the meat. Never really understood that part.
Meats needing to rest for tenderness is more for lean meats. This should be pork belly which has extremely heavy marbling on the meat side. It's still tender. I eat this all the time. I just never knew how to make it
I adore your show MIKE!!! I am from Boston and have gone to school here. I always look forward to your videos and love to eat the spiciest Chinese food i can. Do you have any Boston Chinatown suggestions for BBQ and fun spicy food?
I never knew you had a cooking channel Mikey. Glad I was recommended this video then! I love pork belly; I usually buy it whenever I'm at the Eden Center. So so good!
haven't eaten much red meat in awhile but dayuuummmm, looks delicious!!! that crunch and crisp of the skin and the tenderness of the meat!= scrumptious!
Whenever we try this at home we always fail because the skin either too chewy or too hard, its never as crispy as in the restaurant. I havent tried it with the salt crust tho, maybe that will make the difference.
My family uses more vinegar and ageing but less salt. I'll give your method a go as well, especially the salt baked skin step. Thanks Mikey it looks absolutely mind blowingly good ♥️
Thank you Mike. I've been trying to make this for a long time but too scared. Saw your video and inspired me to give it a go....the family enjoyed. Thanks again!
I made this tonight and although I couldn't get the skin that crispy (I didn't let it dehydrate enough even though it was resting for over 12 hours) it turned out amazing. I haven't had this since I moved to Japan almost 3 years ago.
the way my mom does it, doesn't require the hole punching part, however, she she does season it and dry it out for 3-4 days in the fridge before baking it, but no need for hole punching.
Thank you so much for sharing this video! I have just cooked this for dinner following your steps and it was PERFECT! I had to roast it a little bit longer to make the skin really, really crispy - even that I left it in the fridge for 24h and pierced it a thousand times :D - , but the result was super delicious. 😍
@Fabian Kröger 204°C as he said 400°F. I used the oven without ventilation (maybe I should have turned it on?), removed the "sleeping bag" after 40 minutes and roasted for another 35-40 minutes. :) It was soooo tasty at the end!
