Crispy Pork Belly Tricks No One Knows About | Perfect Crackling
In this roast pork belly recipe, learn how to achieve the lightest, crispest crackling possible on your pork belly. The best thing about this recipe is it only takes an hour to cook, it keeps the meat tender and succulent and gets great crackling.
Turn this cheap, tasty cut of meat into a weeknight meal option with this method!
For this recipe, I used:
500g, skin-on pork belly
6g salt
10-20ml vodka
RECIPES:
Steak Secrets | Turn Cheap & Tough Into Juicy & Tender – https://www.youtube.com/watch?v=KgnZp1wijgc
The "chicharrones" you bought are actually called "cortezas de cerdo." It's only the pig skin, no fat or meat (pork belly). The pork belly has the skin, fat & meat. When it's fried, it's called "chicharron." However, in Spain, the "chicharrones" you bought would be called "cortezas de cerdo." In the US, both types are either called "pork rinds or chicharrones." In Latin America, for the most part, both types are called "chicharrones."
Can it be cooked with cooking oil? I mean deep frying it?
Is there anything unique about vodka that makes this work or will any liquor yield the same result, more or less?
this is the chinese method basically except they use vinegar instead of vodka
I dont take or dromk liquor
Fool takes inspiration from acupuncture, physics, & a measley 15 year old blog. Broham must not heard of, let alone eaten Cantonese roast pork before. Them folks been doing it correctly for a century on 😅
You should invest in a jacquard. Makes piercing the skin an absolute breeze.
I have had the same frustrations with consistent pork belly.
I tried this today and it came out almost as good as yours. Fantasic!
for a porchetta or roast- after the water part, could you roll the belly with the herb mixture and then proceed with the recipe? I am looking for a foolproof, consistent pork roast recipe with crispy crackling outside. recommendations?
Cubans watching this video be like 🙅🏻♀️🙆🏻♀️🤦🏻♀️ braw what did I just watched 😳😂
I must have missed it. What's the second reason for the foil?
Step one by a £5000 self cooking rational oven, then go back and do the first steps. Edit – you can press the pork belly with a tray with a few large tins on top to make it even.
Are theese the same cuts? They look wildley different
I tried enclosing the meat in a foil container with only the skin on top uncovered exactly like you did. There’s a lot of liquid that collected in the foil container, meat juices and melted fat. So is that what we want, let the bottom meaty part soak while cooking in the oven?
What about using a microneedling roller for the skin? I had the thought to use one just for the kitchen of course
When i make Puerto Rican pernil i use a brand new razor blade to score the skin! Perfect cuts
Brother… go look for some chinese 5 spice powder in the seasoning stage for extra flavour 👍
1st he say he didn't want to get a knife then he just gets a knife…..
I really liked how you showed the comparison between the normal way and your new way. It shows how much of a difference it makes.
The whole video is very high quality too. Good job! I subscribed.
your other piece of porkbelly is such less quality so i dont belive you
I don't have vadka, can you use another kind of alcohol?
Another method that doesn't work. Does pricking the skin actually do anything? Totally non-scientific test, added vodka to both, pricked one, scored too much on the other, added salt to both, wrapped one in foil but not ther other, fridge dried both, what can you even conclude from this psuedoscience, it was just too confusing, does it work every time, nobody will ever know because you only made the good one once.
I just got back from Malaysia and Taiwan where I discovered crispy pork. First thing I did when I got back to US is buy a 10lb pork belly at the butcher. I'm gonna whack it into 3 parts and start mastering this.
Some good tips there. But I'm not sure that comparing the results of a carefully prepared and handled pork belly vs something that looks like a complete spanner might have smashed it together, is really a genuine comparison of the tips you showed….. 🤔
Silly comparison when you start by ruining one of the pork bellies…
Great results
Trust me, the toothpicks don't work to pierce the skin. Use a small metal skewer or corn cob holders.
Ben, I just trusted my pork belly to this method and it absolutely did not work.
The only thing I didnt do was store overnight however you said it could potentially go straight in the oven, and well…no, it cant.
I had to cook it for way longer, 45 mintues at 170 was fine but my skin had not started to bubble or color at all at this point.
I then gave it another 30 minutes at 250, turning it every 5 or so minutes. Still no bubble or color on the, skin, I have had to resort to taking the skin and fat off the meat so it doesnt dry out too much, and just roasting the skin on its own, at 250 under the grill, and now its starting to color and bubble….
Sorry to say I had no love at all from this method.
White folks never use gloves.. just show me one…. It's like on every YouTube channel, their dropping the salt, from their filthy fingerprints.. not the fingertips.. you guys smash all your fingerprint germs, into the salt, then smash your germs, hard as you can, sprinkling it, into the food.. how gross.. you ALL do it.. every channel.. you get like 50 gloves for a dollar.. smh
Awesome video, thanks ❤️❤️👍👍👍
use an airfryer
I'm curious. What is the purpose of simmering the belly skin side down in a little water for 2 minutes, then dunking it into cold water to cool off?? 🤔
What’s the temperature in F for the last 15 mins. (The last step)
I was glued to this video until there were tomatoes in the fridge…….
Very informative ! Thank you ! 🙂
My pork belly was favorable, but the cracklin didn't happen well. I will try again
I am surprised how many people don't use some kind of alcoholic beverage for pork. The added flavor is really great.
Followed your directions- the skin still almost broke my tooth and fat layers below foil did not render and has unpleasant texture.
buy a box cutter knife and set it to cut at a shallow depth. works for crackling every time
Man You are the top
Most pork bellies sold in the United States don’t come with skin 😢
Because it was Boil for hours dried and fried dummy Chefi
What if i don't have vodka or an oven?
DUDE!!!!!!!!
So very similar to how I cook my pork belly. Just a few comments: totally agree with leveling up the belly, and with using teh vodka, but honestly when done well all that poking is a waster of time.
I agree with making the nice foil bath lining up to the fat. But I use a double layer to make it stronger and then use it to create a marinade bath. My last belly, I used a marinade of organic apple cider vinegar, crushed pink peppercorns, a little salt, sliced garlic salt and mirin. I then do a long slow bake for about 2hrs at 140c. I bake in a pan with slightly higher sides, and help prop the walls up with a couple of whole unpeeled green apples, a few whole peeled onions, and a bunch of whole garlic cloves. While it's baking i quarter and pan fry brown some root vegitables, potatoes, pumpkin, carrots, swedes, what ever is at hand
Once the initial bake is done, I pull out the pork while heat the oven up to 220-240 depending on your oven.
I pull the pork out of the foil bath, drain out the yummy marinade juices keeping just a little at the bottom. Put the pork back in the foil and tighten it up then put it back in the oven along with the root vegitables for 15-20minutes to make the crackling. While the pork is crackling up, I squish all the now mushy apple and mushy garlic and onion out of their skins into the salvaged marinade, and add that along with some white wine to a blender, then back to a pot to boil off the alcohol, while I prepare my greens etc
I rest the pork, then serve
Your desire to find a way that was less messy (not frying in oil etc) is exactly the way I think too. I’m not always looking solely on the outcome, but the mess too. I hate the clean up! This method looks brilliant!