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Following Instructions from Gordon Ramsay (Crispy Pork Belly)



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Chapter:
0:00 Prep
1:13 Veggies
2:21 Cooking Pork
3:15 Making Stock
4:03 Roasting
6:03 Sauce
7:06 IG Comments
7:18 Tasting
8:45 Review

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22 Comments

  1. so you scored it right. we usually just puncture holes in it. get one of those meat tenderisers that punctures. use that on the skin. rub the salt. it has to get into the holes. then you leave it in the fridge. the salt will draw out the moisture. that's how you get proper crisp and not the chewy kind of hard crisp kind that gets stuck in your teeth.

  2. You can tell that Gordon overcooked the pork skin in a way that it has broken down and will never crisp up nicely. If you chew on it, it'll get stuck on your teeth. Look at how it sticks to his fingers. That's not crispy at all.

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