Hey Ninja ! I've been watching your videos for quite a while now, and I just wanna say congratulations ! You've come a long way and you already have 126K subscribers and man, your content quality just keeps getting better and better !
YES! You definitely made me hungry! I always try to keep one or two pieces of pork belly in the freezer. I usually make Asian crispy pork belly, but I will try one with your rub and taste test it. It looks DEEEEELICIOUS!!!!!!
Looks deeeelicious! I have a fresh pork belly in the fridge. I'm definitely trying this recipe, that crunchy goodness and juicy meat.....oh man I can't wait. You made me hungry!
Love belly pork never blanched it before.. But i have sous vided the belly fat for 5 hours and then dried and put in fridge and then baked it it was insanely crispy and the fat just dissolved on the tongue and the skin was so crunchy.... I need to do this though
I am definitely going to do this, but on the ol' Weber. Certain (aromatically challenged individuals) in my household think they don't like that incredible smell of hot roasted meats. Plus, I get to hang out at the grill with a few cold ones and play with fire. Win-Win!
Never have I blanched meat before!! I'm definitely going to try this, as I have never made pork belly that's amazing! Thanks for sharing my brother!! 😋😉👏🏾
Looks crackling and also easy to enjoy. I have been doing good progress on paying my bills but work have been dampered due to rising cases of pandemic.
I like the Ninja rub, but I’m going to try this with the Ms Ninja rub. Using it on everything! Love that stuff! Will be using it on Friday on my salmon
@@SaltyTales I feel that if I take away the red pepper flakes and chili powder, it will kill the Ninja rub, which I love…but the wife doesn’t like anything spicy…but I’ll definitely be trying this. Just bought a whole pork belly at Costco today (mostly your fault 😂)
I'm not sure where I might have gone wrong, but I barely managed to get the skin crispy. The middle if skin would not crisp up fully. I made it in the ninja foodi grill, so I was not sure whether to use roast or airfry function, and what temp. I let the water come to a full boil before I put the porkbelly in, and let it go for 5 min... it seemed like the meat was partially cooked when I pulled it. I had better success with your other method of simply letting the porkbelly sit in a foil boat for up to 5 days, til the skin became dry and hard, but now I don't want to wait so long for chicharrones lol
