How to Make the Crispiest Pork Belly Ever

Byamazingfoodstv


Test cook Dan Souza makes a showstopping Crispy Slow-Roasted Pork Belly for Julia.

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49 Comments

  2. Every lover of Chinese crispy pork is watching this and laughing at this ridiculous method. How is it possible that the nation that got men to the moon can't get their pork to go crispy in an oven? 😂

  6. I do the same process without the sugar, but deep fry at the end and serve it with some leche de tigre with lots of tiny diced habanero. Had it served this way on the west coast of Costa Rica and it's perfection.

  11. You can get a good job done in an air fryer. What I liked here was the cutting of the skin through the fat in portions before frying and turning it on its side so its easier to cut with the crispy skin still remaining on the meat.

  16. Just made this and….🤮🤮🤮🤮 so salty it’s disgusting! Like eating a salt lick. I live in Japan and we don’t use salt very much so we are a bit sensitive to it. But it was like a whole new level of saltiness. What a waste of time and money.

  23. This is not true, and everyone who cooks prk belly every christmas know better, i had it 2 times this week, and it was a big cut cooked in oven on a rib rack, you can also use a serving plate to get a better angle, I CALL BS, it was crispy as ever, it was the talk of the table. Happy NY

  30. Salt&pepper all sides for 2-3 days in fridge. Skin side down.

    Steam in water 45min 230c° skin side down.

    Remove from oven and flip.
    Reduce heat to 80-90.
    Slowroast for 8-12 hours.

    Remover from oven. Turn the heat up 180-220c° and the skin will puff up like popcorn.

  35. Thank you to everyone in production, this is a fantastic how to that goes into the technical aspects in a very palatable manner. More technical information for a research deep dive at the end would be much appreicated, the animation was great

  36. This video is completely misleading. It is, in fact, very much possible to get crispy skin in the oven.
    This kind of dish is traditional danish Christmas food and we always and ONLY make it in the oven, and the skin does indeed become incredibly crispy.

  46. With danish pork roast, you broil it skin side down, skin covered in water for 30 mins, then rest it, flip it salt it and broil it for another hour or untill cooked.
    You can also rub some vinegar on the skin for added crisp.

  49. There is absolutely no problem getting crispy pork belly In the oven.

    First, salt and pepper the. pork belly the day before

    Set oven to 200c hot air and have about 2cm or and inch of water for you imperial minded people.in the a deep tray.

    place pork belly skin down in the deep tray (enough water to cover the fat layer) in the oven for 30 min

    Take out of oven, then score the fat (now so easy you can use a butter knife)

    Flip pork belly over and back into oven for 90 min at 200C.

    Stay close by for the last 10-15 minutes and watch it crisp up

    Not mine, but works a treat

    https://www.youtube.com/watch?v=iraVBupxHAs&t=1509s

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