Chinese Crispy Roasted Pork Belly 101 脆皮燒肉 | Hunger Pangs
Hunger Pangs is a series about cooking great Chinese food at home, starring ATK’s Kevin Pang and his father Jeffrey. In this episode, they show you how to achieve crispy roast pork.
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This video is pointless. You basically regurgitated Dan's recipe almost verbatim, the only 'innovation' was the addition of 5-spice powder. You could have at least added a link to Dan's video, instead of a brief acknowledgement in the video intro. Your knife-work and finished end-product is also quite sloppy, it has to be said.
Is there a recipe for the mustard? I love that stuff I put it on everything from egg rolls to corned beef with cabbage
my favorite is kau yuk, your Wuhuarou took 2 days to do; that's too too long!!!! Get hungry w/i 1 hr.
This looks so delicious. – I will have to try making it!
IMO too salty :p of course i dont add much salt to anything :
making this as we speak…
"Look how crunchy that rind is, let's take a bite", and he took a bite only at the meat
"Dong forget to tilt the pang for the even cooking"
"Dong forget to tilt the pang for an even cooking"
I'm all for the spicy mustard but that other sauce, oh hell no. It looks awful! So gunky.
I found that tool in my kitchen and was like wtf, now I know thank you 🙂
Just made this today and you really need to start temping at the last half-hour before the 3 hour mark. I used 110°C (Fan) and it reached this internal temp (~91°C) at around 2.5 hours. I'll work with 100°C (Fan) next time to give it a longer duration in the oven to render more fat out. But the belly meat ended up still super duper juicy/tender with the fats having a melt-in-your-mouth quality. So so good.
My only regret is not frying it at a higher heat (was concerned the high temps would burn the skin). I took one strip out from the pan during the frying stage at 10 minutes and another at 13-14 min mark and the longer time is definitely the crispier of the two. For those who have yet to try this: you need to get the skin fried until it literally puffs, bubbles, and deforms for the best result. The skin will also be one to two shades lighter in colour vs the rest of meat. For Asians, the addition of sugar was an eye opener: it amplifies the Chinese five spice flavours and gave the pork an even richer flavour profile. Don't skimp by using light brown sugar. You want the molasses from dark brown sugar in there.
Will def make this again but I'll bite the bullet and just leave the pan at medium high heat.
Beef in black bean sauce please guys, oh and Chinese spare ribs. 🙂
I've tried making the hot mustard but it never comes out right, did they post anywhere if they made this one or if it was purchased?
Made this today. It’s tasty, but too salty for my and my family’s taste. Next time I’ll use half the salt.
Hello, Pangs. I made this today! What an amazing recipe, thanks. I got so proud to serve this to my family: they loved! 👏🏻
So this recipe is halfway between a Filipino lechon and a Cantonese roast pork. Don't get why we can't just do it the traditional Cantonese way of bubbling up the skin via roasting rather than deep frying. Lots of videos on youtube with the needle poker and an oven to achieve it. That poker can be found in most Chinese markets or Chinatown, maybe even ebay, amazon/America's Chinese online black market or alibaba.
Very very good
This was actually an easy recipe! Other than the wait for it to do its thing overnight in the fridge, it was fairly quick. I cooked mine in the air fryer (Dreo) for 3 hours @ 250F and it came out perfect. The "meat" was very tender and just falling apart on the inside (the outside was tough and held shape). I was not sure about the skin (which was still hard out of the oven) but after about 6-8 minutes in the pan it was perfectly crackling, just like pork rinds (which I would normally avoid but in this case devoured). The skin reminded me of New England fireplaces … just occasionally popping on its own, even after it was removed from the oil!
1. Steamed chicken with green onion oil sauce
2. Steamed fish
Keep up the good work! My favorites on the "barbeque" menu at my local Cantonese restaurants: Soy Sauce Chicken, Roast Duck, Crispy Skin Chicken (poached then deep fried). Don't think it is Cantonese but Tea-smoked Duck beats Peking Duck any day in my book.
Thanks for the technique. Fortunately I live in SF Bay Area and quality Cantonese Roast Pork is available 5 minutes away by car. I may try this for fun anyway. I like Chinese hot mustard for dipping siu mai and fun gor too. Dim sum restaurants usually serve it if you ask.
I am having trouble finding pork belly WITH the skin, but I am going to make as soon as I do. Looks so yummy.
Simple
Why are you knives dull…
I have my pork resting in the fridge right now, can't wait to fry it up tomorrow, thanks Pangs for the great recipes!! This isn't the 1st one I've tried and they've all been a hit in my family
yummy! reminds me of when my nephew made us a huge pork belly a few years back…the crispy skin is the best!!
Excellent!
ATK
The Pangs,
Why doesn't Chinese Restaurants make this in American Chinese Restaurants?
He looks like a Giant next to his dad 😄
I love The Pangs!!! But, tbh, i hope they get their own show on PBS or any network.