How to: Ultimate Crispy Pork Crackling – Marion's Kitchen
The secret to ultra crispy pork crackling… I’m sharing my tips and tricks for getting that perfect Asian crispy roast pork.
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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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nice-it makes sense
You should check out how Chinese BBQ MASTERS Roast Pigs to PERFECTION!! https://youtu.be/3pAWJuBq0eg
temps would be helpful
this absolutely doesn’t work. Ended up with a very salty and hard skin. No crackling
This is probably one of the easiest way to do it 💯
Gotta Have The Hot 🔥 Sauce With That, EASY NOW!
Any ladies in the chat who can make this…. Would u marry me? 🙂
I tried to watch, but that background "music?" is unbearable
Thank you for your simple instructions to cook roast pork and crackle 👍
Wow made it today , and it came out super crunchy and delicious..❤ Thankuu for the recipe.
Hi Marion I'm a fan from Philippines I always watching and following your videos and I cooked for my family.
Absolutely no temperature given in the video. Great work. Wtf?
Hi Marion, just want to know, what is the difference in term of result between this and the recipe which you posted 2 years back. I mean, the one with title NO overnight
Amazing video thk y so much)
What temp do I set my oven to?
Have u ever tried Cooking or making ADOBO whether Chicken or Pork?
Another would be Pork HUMBA. Those would be the dishes that are very popular in the Philippines.
Marion, u did not mention the temperature
Nice fake glasses lol
You said to bake for one hour, remove the paper and put it back for 10 more minutes. But at what temperature? Thank you 😊
Oohh
Yummy
Yum
Ymumy
👏👏👏👏👏👏👏👏👏
Botched it, all juices from the pork made the top fat layer gooey and stuck to the bottom. Couldn't salvage the crackling. Might stick to not flipping it.
Making pork Crackling from the Pork belly really ruins the whole family roast pork dinner. I would never put pork belly on as the 'main'. Fighting over the pork crackling is the fun part of a traditional Roast Pork dinner. Bringing in what is pretty much a very fatty slab of bacon is not fun, nor even traditional. Cooking shows have spruiked this previously disposed of pork belly, purely to make crackling. You are looking at pretty much 80% fat and hardly any pork meat.
"Knives tend to be a bit dull" <– hasnt discovered Japan yet.
When I heard your accent I thought you were kiwi. Nothing bad about being Aussie but NZ is objectively better, just saying lol.
I don't eat meat, a friend sent me this bc I had never heard of pork crackling. Anyway, I LOVE your glasses!! Where did you get them?!
Lol at using a massive baking tray as a "guide"!
Seriously slicing pork skin isn't difficult even for a 10 year old……
My daughter and I watch Bluey and they made Crackling on the Christmas Swim episode. I've wanted to try it and now I can. I can't wait to make this!
Bloody looks amazing
Marion, you have giving me the best advise and my Chicken Salted Pork Crackle was the best I've ever made. Big thank you.
P.S. using baking paper under the pork is a good idea with some baking trays
Putting the crackling side down was the worst tip ever. After the hour I went to flip it and the crackling was all stuck to the pan and when I finally got it flipped over the best part was gone. Yes I oiled the pan and put oil on the pork belly. Waste.
Oh no! The meat fell away from the skin which is now glued to the baking tray. No crackling for me 😭
What's the name of the song background??
I had to turn it off when she started measuring her cuts with the tray 🤣🤣🤦♂️ that's just absolutely ridiculous 🤣
Nice short video straight to the point, nice!
Would've been nice if she told us what temperature the oven was at. It does my head in when chefs do this, or when they use stupidly vague terms like "generous heat".
What's the temperature for the first hour and the last 10 mins?
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