How To Make the CRISPIEST Chinese Roast Pork Belly TODAY…no overnight salting! | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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hi can someone tell me whats the oven temp for slow cook for 2 hours and after that what would be the temp
2 hours slow roast, what temperature?
For skin crackling after that, what temperature and how long roast?
I need cook times and temperatures please 😃
Tried it but the skin is too salty. any tips?
hi sounds lovely , going cooking it tomorrow was wondering should i put the 5 spice on it today and give it 12 hours to absorb… i have been doing your recipes now for over a year and they are excellent. really enjoy your channel.
This is hilarious. She starts off by saying she's worked out a way to make crispy pork belly without the usual steps, then she uses exactly the same steps that can be seen in a thousand other videos on YouTube.
What is the temperature?
Hi Marion, everything is good but the skin is abit too salty to taste (obviously) to my liking. any advice to cut down the saltiness but still get that crispnesses?
We bought bone in pork belly, what can we do to make this work?
I tired few different recipes in the past (not Marion’s) and was never quite successful(and so much hassle). Decided this dish must be purchased rather than home cooked. Last night I gave my last try and it worked and it was so easy! And it tasted amazing! Thank you for sharing this recipe Marion!
Super Cool
Marion grassy Chinese pork recipe
Soo tasty – thank you Marion.
Use fork, instead of toothpicks
What's the name of the tool? I'm not doing the toothpick thing again
Looks very yummy yummy 😋
I think your other way by flipping the skin for 1 hr then 10 is simpler then this
May I ask what temperature you put in the oven first for slow cooking and for how long? And what heat and time required to crispy up the skin? Thanks
Omg 😱 it looks delicious
K I'm gonna try this so…. stay tuned 😉
Update: after the 2 hours at 300°F mine looked wet and wasn't brown on top but still I put it back in at 480°F like the recipe said. Did 20 min and my skin is the right color but isn't crispy so if I fudged it up I may have just made dog food instead 🤔 😅🤷♂️.
I will try. Please also see my pork belly oven baked and you will love it.
https://www.youtube.com/watch?v=LtEqOKQGp2M&lc=UgwGH1I7CPQP0i41Iat4AaABAg
So this is delicious but is anyone able to eat more than a few bites of this without getting the runs later from all the fat?
Hi! I'm dying to make your crspy pork belly, but the piece I got had the skin removed ;(. Still lots of fat on top though. Can I use your same method with the holes and the salt? Will it still crisp? Thank you! I'm a huge fan 🙂
What was the roasting temperature for the first 2 hours?
What is the temperature for the low and temperature for the high?
Try using a fork… it’s MUCH faster than using a toothpick ☺️
Pork belly is in the oven as we speak. My little concern is about this mountain of salt 😳! It's scary but we will see how the oven and the pork belly will play their game together without ruining this beatiful smell that am already smelling 😍