Test cook Dan Souza makes a showstopping Crispy Slow-Roasted Pork Belly for Julia.
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4:10 what happened to the brown sugar seasoning? It was washed off?
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? 😂
stupid move……..never cut the skin as he shows………….waste of food
This is about the simplest recipe that I have found…have pork belly in the fridge and will cook tomorrow…can't hardly wait…
You just ruined the pork fat with vegetable oil!
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.
HelloI like the crispiest pork belly thanks for teching.
29.999번째
엄지"척"
좋아요"콕"
It was all good until he mentioned vegetable oil.
Cooking foods at room temperature is really underrated cooking hack
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.
Ummm what happened to the Seasoning on the Pork after you let it sit 12 hours? It’s totally gone!!!!!
Yum! I am making this right now!!!
I have tried the method of just dried the skin, no need to boiled then fried it, come out really good puffy crispy 🎉 lucky me
Is the heat in Celsius or Fahrenheit when you cook?
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.
is it 250 degrees celcius or fahrenheit??
for 3 and a half hours
Press your bellies mate
Pork has too much fat.
I love the “science” on why things fried in oil get crispy, lol
Crispiest pork belly? Then why cut the shot when you are cutting the skin?
I don’t know what is more moist, this pork belly or Julia! 😂
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
You should check out how Chinese BBQ MASTERS Roast Pigs to PERFECTION!! https://youtu.be/3pAWJuBq0eg
Looks wonderful and im a big fan of dijon based sauce for pork but isnt 195 very high?
I’ve tried a few different methods and I can say with confidence this technique is the best! It works perfectly
Guess, your guys are way behind in cooking pork belly. #askthedanes 😉
"Can I give ya a little sauce?"
What temp do you set for the oil in pan?
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.
lechon kawali
I didn’t know Bjergsen could cook
Is this translatable to porchetta?
3:54 – well done to the American who can pronounce Worcestershire properly!
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
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.
Theyre standing so close to each other lol
the nasty "perfect pice" is bacon, the first one is trash
I was able to get super crispy skin using Joshua Weissman recipe. It was like a crackling
never eat vegetable oil…its poison
Malt vinegar on the skin before roasting – always crispy, never fails.
Bake it slow, brush the skin with white vinegar, crank the heat of your oven up to 250 (broil) and watch the magic happen!
Can't get the skin crispy in an oven? Strangely I've eaten every christmas for over 30 years crispy skin from pork belly made in the oven. Must be the Norwegian witch craft.
Too thin. When it cooks down the portions will shrink. 3/4 of inch instead of half is much better
kosher , wtf is kosher ? can`t you just say salt ? i guess it makes you feel better cook
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.
very nice technique!
Skin deep in hogs heaven.
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