*(Recipe Below)* Hey everyone, I just made this recipe and followed it exactly to the 'T' and got the exact same results shown in the video. The results were simply amazing and you'll be the rock star of your guests when you serve them this (can be served as an appetizer or as an entree with other accompaniments). I was disappointed when I went to the website and learned that I had to sign up for a subscription (trial or paid) just to get the recipe ... kinda shady if you ask me but I digress. Nevertheless, I extracted the necessary information from the video and created the steps below, along with some helpful tips. *Ingredients:* Pork belly Coarse Salt Brown Sugar, dark Dijon mustard Apple cider vinegar Hot sauce Worcestershire sauce Step 1. Purchase center cut pork belly (with the skin still attached). You want to look for an even distribution of meat and fat - approximately 3 lbs., 1 1/2 inches in thickness. You don't want to include the end(s) that has a higher fat to meat ratio for this preparation. Step 2. Before handling raw meat get all your prep work done first, which includes: 2a. Make an equal mixture of 2 TBSP coarse salt and 2 TBSP of dark brown sugar for the rub. 2b. Prepare the mustard sauce according to directions below. Step 3. Cut into 3 equal slabs, then score the skin (crosscut) with a sharp knife 1/4" deep spaced 1/2" apart. For best results, use an X-Acto precision knife to score the skin, as home knives usually aren't sharp enough. Link to purchase one appears below. Step 4. Place the pork belly slabs skin side down and season the meat (top and sides) with the rub making sure you don't get any on the skin. Step 5. Turn back over and season the skin with just the coarse salt (around 1/2 tsp of salt per slab) and let sit uncovered in the fridge for 12-24 hours. I went for the entire 24. If you see any moisture pooling on the surface you can blot it dry with a paper towel. Step 6. Once the 12 or 24 hours has elapsed, heat your oven to 250' F (121' C) and remove the pork belly slabs from the fridge. Allow the meat to sit at room temp for half an hour. It's never a good idea to take a cold piece of meat and insert it straight into a hot oven as it can toughen the meat. Step 6a. Use a non-stick spray on a wire rack so the flesh part of the pork belly does not stick during cooking. The wire rack should sit atop of the sheet pan. Transfer the pork belly slabs, skin side up, onto the wire rack and place the sheet pan onto the center rack in the oven and roast from 3 to 3.5 hours or until the internal temp reaches 195' F (90.5' C). You can proactively measure the internal temperature using a meat probe or reactively measure the internal temperature using an instant read thermometer around the 3 hour mark to gauge remaining cook time. Step 7. Once the internal temperature has been achieved, remove the sheet pan from the oven and transfer the pork belly slabs onto a plate (or another sheet pan with wire rack). Drain the rendered pork fat (called lard) into a measuring cup. Add vegetable oil as necessary to equal 1 cup (236 ml) of total fat/oil. Step 8. Transfer the oil to a 12" cold skillet and place the pork belly slabs into the pan skin side down. Heat the pan on medium. Step 9. Fry the slabs skin side down 6 to 10 minutes or until the skin puffs up and gets crispy. Carefully tilt pan occasionally to get even distribution of oil around all pieces of skin until it puffs up. I recommend a pan with deep sides to help prevent accidental spillage onto the stove. Step 10. Cut the pork belly slab into pieces using score marks as a guide. Pour mustard sauce over the meat portion of the pork belly to ensure the skin maintains it's crispiness. *South Carolina Mustard Sauce* 2/3 c (157 ml) Dijon mustard 1/3 c (79 ml) Apple cider vinegar 1/4 c (59 ml) Brown sugar, dark 1 TBSP (15 ml) Hot sauce 1 tsp (5 ml) Worcestershire sauce Combine ingredients and whisk together, reserve to the fridge until ready to use, covered. Equipment I used : X-Acto No 1 Precision Knife www.amazon.com/X-Acto-XZ3601-X-ACTO-Knife-Safety/dp/B005KRSWM6 Wire rack & Half sheet pan www.amazon.com/Wildone-Baking-Sheets-Stainless-Cooling/dp/B07NN8TFQN/ Meater Block | Wireless Smart Meat Thermometer www.amazon.com/MEATER-Thermometer-Rotisserie-Bluetooth-Connectivity/dp/B07TJ95CBM *Helpful tips not mentioned in the video:* - Upon removing the slabs from the oven, handle them carefully as they are extremely tender. You could accidentally damage the skin using tongs so make sure to grab them from side-to-side instead of from top-to-bottom. If the slabs you cut are too big to be handled by tongs, use a metal spatula instead to support them from the bottom. - You will have reservations about placing the pork belly slabs into the pan with cold oil; I did. It goes against instinct to place food into cold oil but I detached my expectations from the end result and instead trusted the process and you should too. The payoff will be so worth it. - You will feel inclined to raise the heat above medium because the skin won't puff and crisp up right away ... don't do it. The skin will just burn if you do. Again, trust in the process, you will see - it will work exactly as shown. - After you remove the slabs from the oil, I like to reserve them to a sheet pan lined with a wire rack instead of transferring straight to the cutting board as shown in the video. I prefer to let them drain so it's not so oily when you go to serve them. - You will hear audible pops and crackles as the slabs cool. This is how the term "cracklins" came to be. - If you wish to keep the lard for future cooks, pass the oil through a strainer lined with cheesecloth and store in a mason jar or container of choice (preferably glass). Stored in the refrigerator, lard can last up to a year before it goes rancid. - If you wish to dispose of the lard, do not pour it down your sink - you could clog your pipes as lard solidifies at room temperature. Instead, get a disposable container like you would get from a Chinese take-out restaurant with a tight fitting lid and dispose the oil in the trash. You can tape the container and lid together for extra assurance that it does not leak in your garbage bin. - If you have any uneaten portions, store the slab in a container with a tight fitting lid. The skin surprisingly does not get soggy but rather maintains it's crunchy/crispy texture - impressive! - To keep the meat from drying out, it's better to keep the slab whole and then slice portions off as needed, vs. slicing everything and then storing in the fridge. - When slicing a portion of cold meat, it's easier to turn the slab upside down (meat side up) and slice through the meat first and then strike the spine of the knife with the heel of your palm to break through the crunchy skin. - For best results, re-heat slowly in an oven/toaster oven at 350' F (176' C) for 10 minutes. This temperature ensures the the meat comes up to temp while still retaining the moisture in the meat without drying out. - If you had to absolutely use a microwave, use the re-heat feature to gently bring the meat up to temp. - Fatty meats like this can make you nauseous if you consume too much at once, so as hard as it will be, exercise portion control while enjoying. Hope this information helps!
Thank you so much for writing this out and telling us your experiences with it! Super grateful!! How tender was the meat? I am typically able to achieve the crispy skin but the meat is never flavorful/tender.
@@georgelaurne6178 You're welcome. I was happy to take my time doing this write-up because I was both excited and impressed with the results. If you follow everything exactly, you'll experience the most tender, flavorful, juiciest meat (you actually see juices running down the meat with the slightest squeeze of your fingers), and crispy crunchy but not rock hard, skin. Other recipes that call for cooking for shorter periods of time at higher temperatures don't achieve soft succulent meat because all that fat and collagen just didn't have the right conditions to fully breakdown and dissolve. I'm telling you with absolute certainty, the folks at the test kitchen really and truly knocked this recipe out of the park. Please try it and share your experience!
Tip from Norway. The key to crispy pork belly is SALT. Make a salt brine 2-3 days in advance or just let the meat rest on a bed of sea salt, skin down in the refrigerator. Remove all salt from the skin before cooking it. Slow cook in the oven at 120c for 5 hours, then 275c to make the skin crisp/pop like in this video. Easy, no oil, just your oven 😀
@@Changelingheart never did it myself, only ate it at my grandmas house, and that is the method i know. would be impossible to fry in a pan because those where giant pork bellies. if i recall it right, you cut the fat open to the half in a square pattern and then drip hot fat over it, i guess you could use its own fat for it but normally it sits in its own juices to flavor the meat and use external for for the crust.
It is difficult if you cook the meat low and slow. The point in this video is that you dont destroy the low and slow result by turning up the temperature in the end to get the crispy skin.
I'm from Denmark and we have made this type of pork for Christmas for many many years (without the sugar though) we call it "Flæskesteg" and it's very easy to make the skin crispy in the oven!
Flæskesteg is normally not made with the belly, unless you use the cheap "ribbensteg" cut - normally a real Flæskesteg is made with Svinekam which is from the neck of the pig :)
I had this for Christmas in Norway when I lived there as an exchange student. The host family I had at the time might have made it wrong though, because the skin was like biting a rock. 😅
@@AustenSolvie For our Christmas dinners, we changed from cooking it for 4 hours to cooking it even slower for an entire night. It makes all the difference. The slow cooking makes the entire piece of meat into one consistent and tasteful substance instead of feeling like too many different layers where some are tough and less edible. When we're getting close to serving, we grill it with high heat from above in the oven for about 20 minutes or as soon as most of the skin is puffed but before it gets burnt, which happens really fast at that point.
I've seen a number of techniques for crisping the skin, but they ultimately involve some kind of oil. A number of Chinese recipes rely on punctures and a salt crust at high heat. Another recipe I've seen simply bastes the skin in oil halfway through a high heat roast. A couple techniques involved either deep frying the belly or just pouring hot oil over the whole thing. What I like about your recipe is that you can independently control the doneness of the meat in relation to the skin. You can't go slow and low with any of the other techniques without losing the crispiness. By contrast, this is a more foolproof method because you don't risk overcooking the meat to get that crust. I think I'll try this soon.
funny how I always throw away the skin and try to get the leanest part of the pork every time I have to attend my grandparent's birthday party. I don't really like any of the Chinese cooking.
how to do it without (in danish tho, its a common thing here and no one is shallow frying their pork to get it crispy) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XgCFvvU5dg0.html
Just increase the temperature in the oven rapidly at the end to high heat. Between 250 to 300 C is about the sweet spot, but you have to pay attention so you don't burn the skin as this process goes fast. No oil needed, and its a lot less work than frying it in a pan.
i have tried nearly all the ways u can find on how to cook pork belly on youtube and this time around decided to try out the frying part of this video for fun. Surprisingly it worked. i did everything based on the chinese style siu-yuk (brushing vinegar, poking holes, drying, salt crust), threw it in the oven at 160C for 2 hrs (this renders enough fat and makes the pork very soft with a slight chew to it which is how i like it). Thereafter, I fried one piece, starting out with cold oil as the video suggested and it looked exactly like the one in the video, so i decided to turn up the heat and throw it back into hot oil for a double fry to get a more golden color. The second piece, i straight out fried it in the already hot oil just to see if there is any difference to the texture of the crackling. There wasnt much difference and both results were great, no one could tell that the pork wasnt done using the *normal* methods. It looked and tasted like normal chinese style siu-yuk. This shallow fry technique is good for those who dont have a good oven that can provide high and even heat to create the crackling. just be very careful with oil splatters when dealing with hot oil.
Thanks mate. My top oven heat is not even, hence everytime the skin was crisp in the middle but hard in the edges. If I add the oven time it will burn in the middle and still hard in the edges. It makes me frustated. Wondering if this fry method can help me to get better
@@willsonjo679 try it and see how it goes! its all about experimenting and even after many pork belly cooks im still trying out different methods, timing and temp in search of the best possible combo.
@@willsonjo679 I had the exact same issue and this fry method with the oil had results just like in the video and it wasn't difficult at all. There was also little to no oil splattering.
Oh yea...my oven is screwed. The highest temp it could go is only 160C and that gives me headache. I shall try this method until I get my new oven but I still prefer to roast everything in the oven.
I love this channel. You take all the unnecessary drama out and just cook with ultra-clear instructions. I just love it. Thankyou. I'm an amateur cook who takes cooking very seriously. All in all, I know very little (I'm no chef) but what I do know of meat and sourdough baking, for instance, is solid, and that's largely due to you guys on this channel.
Here in Denmark this is a national Sunday dinner and/or part of a Christmas dinner. Normally not that complicated though. It is mostly done in on time in the oven, only changing temperature during the cooking.
With danish pork roast, you broil it skin side down, skin covered in water for 30 mins, then rest it, flip it salt it and broil it for another hour or untill cooked. You can also rub some vinegar on the skin for added crisp.
Crispy pork belly is delicious and although I don't seek it out, I'll order when on the menu. It's often an appetizer or small plate. *Bangkok* - with white rice and a thin chili sauce; also with a sweet soy sauce *Brussels* - the pork belly was crispy but placed in a bowl of broth *Madrid* - tapa served with fries *Denver* - served on polenta *New Orleans* - plain pork belly sandwich on white bread 👍 *all over the U.S.* - pork belly tacos
I made this tonight and it came out PERFECT. I was skeptical about frying the skin starting in cold fat but it was the best crackling I’ve ever had. Pretty easy too
Can confirm, made this at home (australian pork belly, dunno if diff or not) and my god finally it works a treat. If anyone is having second thoughts about what you need to do to make a top notch pork belly, follow this video. As for the dijon-y sauce, it's personally not for me. But as far as pork goes, it hits the nail on the head.
I’ve been making a Cantonese style crispy roasted pork belly (siu yuk) for a few years now. DO NOT buy pork belly from Costco...they remove the skin!!! (Thankfully I have a great local butcher for my slabs.)
If you have a Costco Business Center in striking range, that's where you want to buy your pork belly (or any large hunk of meat of above average quality). You'd get your choice of skin-on or skinless, generally for $2.75-$3.00 / lb.
If you want to perfect crispy pork, just watch Asian chefs, particularly Chinese style roast or even Filipino. They are the master of proper crispy meats.
I made this recipe following the instructions with the exception of the internal temp. I took it out at 175F as 195 seemed a bit high to me. Sensationally flavoursome tender pork with perfect crunchy crackling. Thanks Test Kitchen!
I've been making crispy pork belly the Asian way for ages. Works every time. Prick the skin with lots of holes. Refrigerate for a day. Brush skin with vinegar and put back in fridge for 24hrs. Take out and lightly sprinkle some kosher salt on skin. Not too much! Roast in oven skin side up for about an hour. Then dab skin with paper towel. Place under broiler and those little holes will turn into puffy crispy bubbles. Keep an eye on it so it doesn't burn. Cover any dark bits with foil. Wait 30 minutes before slicing.
Will you make one from this video and tell us which one is better? The Asian roast pork is awesome and doesn't require frying it (less grease). I haven't seen anyone make it this way before.
@@jessewashere4734 i tried copying the recipe, its too greasy, the skin is less crunchy compared to the usual way, usual way i mean following most chinese recipee, using vinegar no need poking, just clean the skin side, on the meat part rub the spice (5 spice powder+salt+onion powder+pepper+paprika powder) then turn it over, on the skin side dry it with paper towel, then add vinegar and lots of salt on top of it, then let it rest in refrigerator for 12 or 24 hours, take it out next day, put aluminum foil around the pork, put it in oven for an hour and a half, the skin will buldge very crispy, then after an hour an a half, take it our, let it rest for 10 mins, brush some olive oil on the skin part, put it back in oven for 10 minutes, you will have a beautiful golden crispy roast pork, with very crunchy and delicious skin.
You guys are awesome, and not often wrong. However, it is very easy to crisp the skin in the oven, and I think even better than using a pan with oil. Do exactly what you did, then bake at 465 for 30 minutes. (Don't use the broiler.) Cheers!
Whenever I go to burger joint in Asia and the burgers are good, I say 'wow these are good burgers.' I don't say 'this is an Asianized Frankenstein of an important food appropriated from my precious culture!'
@@marieandemerson1555 Hopefully those burger joints don't say "we FRY our hamburgers because it's impossible to get them cooked on the grill, because SCIENCE". Laughing about bad cooking myths has nothing to do with bellyaching about "cultural appropriation" bullshit, no need to reach like that lol.
@@marieandemerson1555 Are you familiar with both Lechon Kawali and Siu Yuk? Filipino Lechon Kawali has it's roots in Chinese Siu Yuk, but Lechon Kawali is always deep fried. Siu Yuk is almost never deep fried. Both are very good versions of pork belly, but deep frying imparts a completely different flavor and texture. My issue is what was the point of roasting this pork belly to try to imitate Siu Yuk, when you were going to deep fry the thing anyway? Just deep fry the pork belly and make a good Lechon Kawali. If I had to make an analogy, it would be take several hours to smoke a brisket and then deep frying slices of it to make chicken fried steak? What was the point?
I had a similar dish in a Colombian restaurant once and I always wanted to know how that crispy skin on pork belly was made. Now I know thanks to this material. Thank you 😊 💓 Regards from Poland 🇵🇱
Made pork belly today for tacos, and the skin got plenty puffy and crunchy under the broiler, you just have to put it on a lower oven rack (1-2 racks from the bottom so the heat isn't so severe). If you're afraid of frying at home, or don't want to dirty another pan, you can still make this work!.
Just kind of what I was saying in my comment ...It works just fine. I have never had a problem with using the broiler..as I told my husband let the oven do the work, and learn to work with the oven . My best friend in the kitchen.. Roasted pig legs with the skin....Same thing but takes a bit longer with slow cooking because of the bone.
i'm not impressed. t doesnt look good. There's more fat than the meat. There's a ton of wsys to do that with even better result. You can just simply put it inside the oven and it's on you to decide on the temperature. I do that all the time.
Hi i'm from HK. The Cantonese style crispy pork belly is achieved through poking many deep holes on the skin with a fork and cooking in the oven at high heat. I usually cook meat side up first (190C for 30 mins), flip and poke, then return to oven top rack (230-250C for 1 hr). (Not slow cooking, 1-1.5kg meat) What happens is the fat oozes out of the holes and the skin is frying in its own fat. Very crispy and no need to transfer to a pan. The sauce I use is apple cider vinegar, lemon, sugar, mixed herbs, garlic, chili powder. There is no fat in the sauce since there is plenty from the meat itself and balances out. Remember to rest before cutting!
7:17 simply not true, you can get crisp pork skin in the oven, its a classic "Danish" Roast Pork, very common around Christmas but eaten through out the year, no mom is going to cook her pork in oil like that doing the holidays, also that is a lot of sugar for a pork roast.
Tip from Denmark where crispy pork belly is very widely used. The trick is to use kosher salt and make sure you get it into all the scores in the skin. This makes it easy to get crispy skin.
wow. this works. I tried other recipes out there online and they've dried out the pork skin making it tough in the oven. but this recipe actually works. wow.
In Denmark we did this forever. Everyone eats this for Cristmas Eve. I never understood why the American bacon eating country #1 did not eat crispy pork skin. And by the way, we made it in oven no problem. You do not need to fry it to get crispy skin.
As a fellow chef I have a suggestion try to use VINIGER on the the skin at the baking time and you will get the saltiness and the perfect chichoron style crisp skin..!!🙏
Hm. You got what seems like a very plausible explanation for why you need to put the pork belly skin side down in skillet. But I've done pork belly's in the oven for years and years and they always turn out perfectly crispy in the oven. I start 2 hrs in advance with salt and let it rest in the fridge. 24 hours later it goes in the oven. Take it to the target internat temp and crank up the heat for the last few minutes. Remember to keep an eye on the pork belly skin the whole time for the final part. You can actually see the skin crisp up and bubble. Short line between perfectly crispy pork belly and blacken'd burned skin. So keep your eyes at pork belly for the final crank up of the heat. It only takes a few minutes. A broiler is nice, but not needed.
Just made this and….🤮🤮🤮🤮 so salty it’s disgusting! Like eating a salt lick. I live in Japan and we don’t use salt very much so we are a bit sensitive to it. But it was like a whole new level of saltiness. What a waste of time and money.
I’ve tried to make this dish several times with varying levels of success, but nothing that’s full proof! I’ll have to try this method on my next attempt! Thanks for sharing!!! ☮️🖖🏽
Just a follow up on my last post. I’ve finally attempted the method shown on this video and it was a bona fide success!!! The meat was tender and juicy, while the skin was very crunchy!!! Now that’s what I call chicharon!!! It was sinfully delicious!!! I have to be careful and just have every once in a while! Thank you again for sharing this recipe!!! Request: Could you please attempt a version of Jamaican Oxtail. Thank you! ☮️🖖🏽
Not so long ago, you couldn't find pork belly in the Western supermarkets and most went to Chinese restaurants to make into Chinese BBQ or crispy roast pork.
It is a traditional dish in Austria and the south of Germany. They cut the skin into cubes. No frying in oil. Might not be quite as crispy, but they aim for the crack. Spices are salt, pepper, pressed or chopped garlic and caraway seeds. Except pepper all are obligatory and in generous quantities for the typical flavor. Some people add paprica powder but that is not traditional (if they season it for BBQ on the foil or with indirect heat in summer). That can burn though and become bitter, so if at all I would add it later. The traditional method for a pork roast with crunchy skin is to put it in the oven with a cup of hot water or soup and to braise it from time to time, and to fill up a little hot fluid when too much evaporates. If the meat sits snuggly in pan less will be needed, if there is more free room more will be needed initially and more will evaporate. But with the skin the braising is counter productive (it prevents the skin from getting crispy), you need to do that for pork roast from more lean cuts so the meat will not get dry. I recently saw an instruction for traditional Austrian crunchy pork roast (from the middle cut of the belly) where they preboiled / simmered the skinside in the rectangle form on the stoptove in some water (level of fluid a little more than skindeep), 5 minutes or so. Then the form with the water (not to high) goes into the oven, meat is first ! roasted skin down, and they do not cut up the piece in 3 pieces like in this recipe. 30 minutes later it is flipped, so it has time to lose the fat and water and some volume. The skinside stays up after that. If needed some fluid is added (hot water or bouillon) so the residue in the pan does not get too brown or burns. In the end some fat from the pan is removed, then one fills up with hot soup, and scratches down the sides of the pan to get all the brown goodness. Maybe it needs some salt, then it is served as hot gravy with the pork, potatoes and / or dumplings. And of course the traditional salad from (green) cabbage (neutral oil or rendered liquid fat, salt, pepper, lots of caraway seed, and if possible apple vinegar. the salad is in small, thin stripes, and it gets much better if you can give it at least 1 hour to marinate (or 1 day). Rest of the fat with some brown goodness is used as spread for bread or to warm up veggies, potatoes etc. in it. One can cheat and add a spoon of soy sauce if there is more fat than tasty brown roast substance in the rendered fat.
When ure watching this and ure from. Asia... You'll laugh at some portion of it... Weve been cooking that since forever... But yeah... I wonder if they've tasted a crispy Pata and crispy lie po, lechon belly from cebu
This recipe is different than the Asian way, because there’s no time consuming “poking holes in the fat” . Also different is the deep fat frying of the fat cap, in the pork fat that rendered . This is much better because of the control you have in the pan, which you don’t have in the oven. Overall this is an improvement on the traditional Asian recipe.
We had a family contest making pork belly using different recipes, and this one scored 7, while the best one was baked in foil for one hour at 400F and then broiled for 15 min. This one just produced crispy skin in some areas but hard in others, prob because of frying an uneven shape in a pan after it gets rounded during baking.
I make roasted pork belly Cantonese style with salt and vinegar +/- baking soda in the oven. Always get crispy skin, but quite time consuming. I am interested in trying this. If it works, it will certainly make preparing the pork belly a lot quicker.
@@spdragon2403 So I'd have to say that, all in all, it did. I made a spice rub to simulate what one would find in those Chinese BBQ stores (5-spice powder, red fermented bean curd, garlic powder, white pepper, salt and dark soy sauce). and made the recipe as outlined. I was pleasantly surprised to find the skin did puff up and was crispy and not tough. Also surprised that the skin was not overly salty. However, if any part of the skin does not get deep fried, that part is no good. So, I wonder if a steak press might help in keeping the whole skin in the oil. Definitely a lot easier than poking holes in the skin and then rubbing it with various concoctions of vinegar +/- salt +/- baking powder....and not as messy...no oil spitting out in the oven! Definitely will try again. Thank you!!
@@buddhatbay9041 Thanks for coming back, didn't expect a reply as it was a two years old comment, glad you doing fine! The tips are helpful and will definitely try out the rub sauce.
Not true, skin of the pork belly will also go crisp, if you scour the fat all the way to the first lair of meat. Also why does everything has to contain sugar (American i guess) ? just salt on top a few bay leaves. Pre heat your oven 200 degree C for 20 min and then 1,5 - 2 hours at 180 in the oven. Done. No need to add extra fat to a super fatty peace of meat in the first place
This is why you guys produce such a valuable channel. A little science always helps. I made this tonight and had to skimp on the drying time (4 hours rather than 12 - 24), so got the expected result: great meat, good crackling but a thin slightly rubbery layer behind the crackling that I expect would not have occurred if the cut had longer in the fridge. Next time I'll start a day early. Thanks for the content.
What a load of rubbish frying in oil. Put it in the oven cook at 230 for 30 mins and then turn it down to 180 C, Never fails perfect pork skin everytime. They both need to learn how to cook
@@embry729 It is about the size of the roast. I normally put a family size roast in for about 20 - 30 mins at 230 then take it out and baste it and then put it back in at 180 for the remainder of the cooking time. This works for both Leg and Belly Pork. You can also just use the skin to make crackling straws they are great fo parties
The thing is I've just watched a video of pork shoulder in the oven and they were able to get crispy crackling on the top without putting in a pan with oil. With that said, they liberally dressed the scored skin with oil after drying it out, then threw in over on high heat, then low, then high again. And bam, same thing as above. Not saying one is better than the other, it's all delicious, just showing other methods
The Norwegian way solves it without any oil: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Wf5DhVDvuKo.html Sorry, it is in Norwegian, so you will miss a lot of the details as I unfortunately do not have time to translate the steps.
I've made Schweinhexe in the oven and it had crispy skin. You put the pork shanks in the oven top down so they look like a teepee, and then roast then at high heat for a couple of hours. The skin gets crispy and the meat inside almost steams and renders out the fat.
dutch german heritage and my Oma just slit & salted and broiled the skin. put potatoes under the roast to get it off the bottom of the pan a bit and dome it to drain.
Did not get the results; did not puff up or get crispy at all. Perhaps because I used a non-stick pan? Also, it did not look quiet as gelatenous when it came out of the oven, either. Looked drier. Also, I used Grey Poupon dijon. This seems like a really strong dijon and may have overpowered the recipe.
@@seatbater6211 The last I bought nearly a year ago is still in the freezer and was pretty cheap considering today's prices. I think it was around $5 per pound.
@silver casacova. It's incredible you spent such times and effort to write down the recipe and experiences. It's noble deed indeed. Definitely will follow your instructions. Thnks for sharing
If you think about it, pork crackle is made almost the same way, so it makes sense. We do a couple of whole pork bellies per day at work, (Salt, sugar, garlic soy and five spice for the meat side) but we have a commercial oven with a fan that will blow your roof off, so its easy to get that super searing heat for fine bubble crackling, though we have to take extra steps like pricking the entire skin or else you get huge areas of skin lifting off the whole belly. I think I will try this pre-scoring/slicing technique you used. Thank you for showing me, your results are so presentable.
