Easy Crispy Pork Belly Cooking by Masterchef | 脆皮燒肉 • Taste Show
Perfectly crispy pork belly is easier to make than you think. Masterchef John shows you simple tips on EASY Crispy Pork Belly cooking at home with step by step instruction.
#masterchef #porkbelly #cooking
The pork skin is incredibly crispy, perfectly golden, and the prep work is very minimal compared to all the other pork bellies Chef John has made.
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You are great chef jhon,
Sir we are vegitarian Indian
Plz send some vegitarian recieps
大厨是上海人吗？听口音有点亲切 😄
Made this before and I'm making it right now again
1:12 prepare seasoning
2:18 cut into the meat side
3:09 season the meat side
4:04 wrap the pork belly in tinfoil
5:45 apply vinegar on skin with a brush, helps water evaporate with no leftover flavor
6:09 sprinkle salt on skin
6:37 cook at 200-220F for 1 hour
7:27 brush a layer of oil on the skin
7:45 adjust oven to 400F and cook for 30-35 minutes
Looks crispy and crunchy, yummy
You inspire me every time..
不需要在肉皮上扎孔吗？
Love to eat this crispy pork straight but Chef, do you have any recipe of gravy sauce suiting this crispy pork? Please give us recipe. Thank you very much.
Looks great Chef! Will try soon.
It's crazy how similar the flavourings are to Guga's rub
At this rate, Pork is Halal
That's poetry not pork belly.
Bonjour Chef. Ça a l'air très bon. Merci pour la démonstration
Very very wonderful master Jhon 👏👏👏👏👏
Thanks for saving hours of time and perhaps even days. This is quickest and the best way to produce highest quality crispy pork belly. You are a Chinese hero.
The key for waffle crisp is 1) very high quality pork belly (thin skin). Most likely in regular store you have those thick skin pork belly. It will result in very hard crisp, not waffle crisp. 2) Take time to dry out the skin. He slow cook it for over an hour to ensure the skin is dry. 3) Now the third point is important: he uses a relatively small oven that have heat focus on the skin. In most house hold ovens, the size is quite big, resulting in sporadic skin parts turning hard without cracking. 4) I think he should punch the skin a bit to have holes that release the moist and allow the hot oil to crack up the skin better. But again he is using very high grade pork belly so he might not need to do it. But for regular thick skin pork belly, you might want to punch holes … a lot of them.
Such soothing pretty music!
Dear Chef John,
i just wish you knew how much i love your every single recipe, your smooth and calm personality really brings the recipes together!
Much love from Brazil!
I have to watch a whole minute 9f commercial about Biden the kid rapist.
厉害👍
Can somebody tell me how it behaves the next day? How can we maintain crispy skin the next day if we store it in the fridge overnight?
Followed this exactly and ended up with rock hard skin. I don't get it.
皮肉分離
qual melhor acompanhamento para esse crispy prk..qual melhor salsa?
Why can you only give only one thumbs up 😂
Top level
skin dried out wayyyyy too much. ancestors would be dishonored
this did not work for me.. so the 2nd time, i followed everything but cranked up the heat for 1 hour at 240, basted the pork belly with olive oil, brought temp down to 180 for 30 mins and back up again to 220 for last 20 mins and turned out perfectly
Thank you Chef John! First time trying it today and turned out awesome! Just a little burnt on the crispy skin cause I put it on 230 Celcius at the last 10 minutes of baking. I haven't tasted yet, the pork is still resting. Just so excited right now!