This is a Pork belly that’s slow roasted so the fat renders and it cooks “confit-style” in its own fat until the meat is ridiculously juicy and almost fall apart tender yet still sliceable, crowned with the most best crispy crackling of your life. It comes down to 3 simple game changers. 1. Do NOT score the skin. 2. Low then hot oven. 3. Keep the pork level using balls of foil.
BOOM. Perfect crispy pork crackling. Every. Single. Time!
PRINT RECIPE:
source
41 Comments
Leave a Reply
You must be logged in to post a comment.
I have made pork belly at least a half a dozen different ways, and this method is the best! The meat is so juicy and tender. The crackling has that unmistakable crispy crunch. I have abandoned every other way and now only use this method. Perfect results every time.
As much as I love that you are gaining momentum with your videos, I'm not telling anyone about this particular video, as I want the accolades from my family and friends, and having the distinction of cooking the best pork belly they've ever eaten.
Is that olive oil?
Great presentation.
Thank you for sharing.. i tried the recipe at home. 💯 tastes really good
Beautiful ❤
I just bought a pork belly today after finding this recipe! We usually have classic porkbelly for christmas eve here in Norway but i had to go to many stores to find one where the skin was not already pre cut in squares. Finally found one so we are having this tomorrow!
Is the second time you place it in the oven set to the same temp? I dong get why it says cook for 1.5 hours and you take it out to place it back in for another hour without any explication. Why not just say cook for 2.5 hours instead if nothing was done to it to merit taking it out of the oven?
Made this, it was AMAZING.
❤❤❤thanks for sharing your beautiful cooking ❤❤❤ easy to understand. Blessings to you and your family ❤❤❤❤❤
Worked an absaloute treat this recipe, what a hero, i only had it in for about 15 mins on 240c and it was perfect
best easiest recipe of all
Used lots different method and this was the most hassle free, easy and perfect method ! Meats still moist and skin was incredible crispy ! Thank you for sharing this recipe. Finally I have happy family dinner tonight with no complain of non crispy pork 😂
lol, I'm so hungry right now! 🙂
Holy moly! This is my fourth recipe of yours that I've cooked this week and my goodness it turned out amazing! The meat was so soft and tender and the crackling was on point!
I have to say that is very well done. 👍
That looks amazing
Thank you we did it your way and it was absolutely out of this world, the skin crackled and the meat was so soft and tender unbelievable, THANK YOU!
Love the music from your clips, shows you get the whole food experience.
Lovely to see an Asian variant of a very common Danish dish.
We did today and thank you , It does exactly what it says on the tin !! Happy New Year !! 🙋♂️🍻👍
cooked this last night. I followed instructions closely and the meat turned out great! The only downside is the crackling skin is too tough to cut. Did I overcook? Not enough salt? Should I reduce the last 30mins on high heat? Any advice is greatly appreciated! Thanks!
This recipe is amazing, works every time
It’s the nicest way I’ve ever had pork belly. Hold shit it was gorgeous
It's funny how the meat wasn't scored. Looks nice though lol
Pork belly with no skin????
Just made this. the result is PERFECT!!!
I add a little brown sugar and five spice powder to enhance the flavor
My goodness that crackling ASMR though – Like absolute heaven!!
Love it! Love it! Love it! Thank you so much for all the tips and trick!
video says 1.5 hours @ 140c recipe says 2.5 hours @ 140c
then the video shows you doing 1 hour @ 140c
seriously you need to sort your facts out its very lazy editing
this is how i like to make pork belly too, with the meat so soft you can pull it apart and the skin light and crispy. i have tried more than 10 different variations and finally nailed one that gave me the best results. to all those trying out this recipe and it worked out thats good. for those that did not work out as well, you may have to tweak things. there are other factors like the state/quality of the pork, what kind of oven you are using and the accuracy of its temp, the distance from the heating element to the pork belly etc that you will need to manipulate to get the best results.
Beautiful! Thank you so much for this recipe
Just made this today and WOW!!!! Absolutely perfect thank you so so much!
A quick question: Are the oven temps for fan or conventional oven please?
look so delicious food
Absolute winner, as always thank you.
Tried this the other night and it turned out so good! Thanks for sharing this recipe and cooking method. 10/10. Super easy, super tender and very tasty!
DAMN that plating though. Great easy to understand video. Beautiful
TY Nagi 🥰
Will definitely be trying this as soon as I can get back in the kitchen. Crisping the crackling at the end is a total game changer – tried it at Christmas and none of us will go back to the traditional method.
I was more impressed from the plating , very nice plating and colors.
Oh wow look so super yummy 😋