Comments on: One more attempt at crispy pork from @kwokspots

By: @Burryburry-b4s

@Burryburry-b4s — Sun, 13 Jul 2025 11:17:00 +0000

في مصداقيه واسولوب بالمجتوى، ابلع اشتراك

By: @Kaina-JellyJams

@Kaina-JellyJams — Sun, 13 Jul 2025 11:17:00 +0000

Respectfully, I love you. Have a good day!

By: @Lockdown22

@Lockdown22 — Sun, 13 Jul 2025 11:17:00 +0000

ive never done a pork belly, but how the hell does one burn one to BLACK ? rofl.

By: @ArleneTambis-e1g

@ArleneTambis-e1g — Sun, 13 Jul 2025 11:17:00 +0000

He didn't burn it yay and why is it spreading

By: @dingdong896

@dingdong896 — Sun, 13 Jul 2025 11:17:00 +0000

Best tip yall gon heard of making this, let the pork belly soak in white vinegar for our or two n yall gon get rlly puff and crunchy pork belly

By: @raceliable

@raceliable — Sun, 13 Jul 2025 11:17:00 +0000

Kwokspot is kind of a snob tho

By: @Urlocalcrumstain

@Urlocalcrumstain — Sun, 13 Jul 2025 11:17:00 +0000

BRO FINALLY DID IT!!!!!!!!!

By: @benschafer1660

@benschafer1660 — Sun, 13 Jul 2025 11:17:00 +0000

Oh hell yeah 👍

By: @isaacarana7711

@isaacarana7711 — Sun, 13 Jul 2025 11:17:00 +0000

Damn g. I really love this context
So relatable when they say season it and I'm like how wtf. You nailed it

By: @MrPotatoPro

@MrPotatoPro — Sun, 13 Jul 2025 11:17:00 +0000

A few notes:
1- Perforate the skin deeper than you did, but not too deep that you enter the fat.
2- Wipe the skin dry, salt lightly and leave in the fridge for 30min. Remove from fridge wipe off salt and brush the skin with white vineger, dry again, and then apply the thick salt layer before baking.
3- Keep the salt layer after baking, it makes great seasoning for future cooking.
4- Ensure the pork belly is flat and level, use aluminium foil under low sections to raise it up.
5- I prefer a wet rub for the meat side, something acidic like cider, with any herbs and spices, with a bit of brown sugar works great.