Comments on: Crispy Pork Belly Tricks No One Knows About | Perfect Crackling

By: @pablosskates7067

@pablosskates7067 — Sat, 26 Oct 2024 09:55:43 +0000

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!

By: @estonemiller

@estonemiller — Sat, 26 Oct 2024 09:55:43 +0000

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?

By: @alfullard8887

@alfullard8887 — Sat, 26 Oct 2024 09:55:43 +0000

I have had the same frustrations with consistent pork belly.
I tried this today and it came out almost as good as yours. Fantasic!

By: @maryfrancis3

@maryfrancis3 — Sat, 26 Oct 2024 09:55:43 +0000

You should invest in a jacquard. Makes piercing the skin an absolute breeze.

By: @expansioniskeyrn

@expansioniskeyrn — Sat, 26 Oct 2024 09:55:43 +0000

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 😅

By: @coraasuncion4989

@coraasuncion4989 — Sat, 26 Oct 2024 09:55:43 +0000

I dont take or dromk liquor

By: @guguigugu

@guguigugu — Sat, 26 Oct 2024 09:55:43 +0000

this is the chinese method basically except they use vinegar instead of vodka

By: @Bob-v6h8t

@Bob-v6h8t — Sat, 26 Oct 2024 09:55:43 +0000

Is there anything unique about vodka that makes this work or will any liquor yield the same result, more or less?

By: @archiecruz8032

@archiecruz8032 — Sat, 26 Oct 2024 09:55:43 +0000

Can it be cooked with cooking oil? I mean deep frying it?

By: @Cinnam0nr0ll

@Cinnam0nr0ll — Sat, 26 Oct 2024 09:55:43 +0000

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."