Thank god your back, with a foodie based channel! Getting constantly hit with fast food tier lists had me losing faith in humanity. (Honestly, I thought maybe you lost all hope and decided to unalive yourself by drive-through.)
You can save yourself some time and effort by getting a needle style meat tenderizer for less than $15 to perforate the skin, just take care not to go all the way down with it. Doing it with a skewer works best but is really tedious because it takes a few hundred holes for a pork belly that size.
So updated note. We made it but the pork was way too salty. I would highly suggest gauging the salting process. Super crispy but the salt made it hard to enjoy.
folks, there's a way easier way of doing this and that is just letting the pork belly skin simmer like in the video for 30 min with just enough water. it will break down the gelatin and you can easily get a crispy skin afterward and save the time. the seasoning can come afterward once the skin is broken down. learned this method from a chef from hong kong and can be easily replicated for home cooks
Some minor improvements: 1. Donāt place the pork belly skin on when boiling, preventing the skin from shrinking 2. Use a fork to poke holes 3. Add vinegar to further dry the skin 4. Brush oil on to the skin before the second bake
Smashing garlic like that I remeber from iirc Yan Can Cook every time he would crush the garlic with his knife he would always ask, "Isn't that exciting?"
Ginger and scallion sauce is generally served with chicken types of Siu Mei only, for Siu Yuk, we generally served with English mustard as the dipping sauce. For Char Siu, we donāt tip any sauceš
I just finished reading Forbidden Chef Secrets and honestly, it's packed with stuff Iāve never seen in regular cookbooks. The way it explains everything changed how I cook at home.
Cantonese here. This guy knows what heās doing. Looks absolutely deliciousābak choi looks even better than most Cantonese joints tbh, because of the sear.
I unsubbed from the main channel because Josh had become an insufferable rich fuckboi.
Glad I gave this one a shot; it's like he remembered where his money came from: cooking. Not fucking bragging about your Austin mansion or expensive cars.
I'm Thai and I would put garlic in first. It will burn? Yes. I supposed "Jeaw" means to burn in Cantonese and we literally call it "jeaw" the garlic in Thai.
That bok choi sear will copy!
I'm Cantonese. This looks legit to me. Good job.
Thank god your back, with a foodie based channel! Getting constantly hit with fast food tier lists had me losing faith in humanity. (Honestly, I thought maybe you lost all hope and decided to unalive yourself by drive-through.)
The pork looks good. I got a headache watching the char on the veggies…
cured or uncured pork belly?
i got skinless just to be difficult
Can you make it faster? Do some experiment. I had some fried. Crispy port belly in Hang Zhou, which should be fried, and somehow not pre prepared.
You can save yourself some time and effort by getting a needle style meat tenderizer for less than $15 to perforate the skin, just take care not to go all the way down with it. Doing it with a skewer works best but is really tedious because it takes a few hundred holes for a pork belly that size.
So updated note. We made it but the pork was way too salty. I would highly suggest gauging the salting process. Super crispy but the salt made it hard to enjoy.
Josh, my shop just had skinless pork belly so I got that instead. There was no crunch though. Bad recipeš
Aloominum!
Just go to your local asian bbq and buy it. Its not worth it making it your self. Trust me.
folks, there's a way easier way of doing this and that is just letting the pork belly skin simmer like in the video for 30 min with just enough water. it will break down the gelatin and you can easily get a crispy skin afterward and save the time. the seasoning can come afterward once the skin is broken down.
learned this method from a chef from hong kong and can be easily replicated for home cooks
Man as a Cantonese growing up, my grandma would always buy this and bring it home for me and I love itš š
What's Crispy?
Some minor improvements:
1. Donāt place the pork belly skin on when boiling, preventing the skin from shrinking
2. Use a fork to poke holes
3. Add vinegar to further dry the skin
4. Brush oil on to the skin before the second bake
I wouldn't imagine one day a Gwailo would be teaching shui yuk on YouTube ššššš
Smashing garlic like that I remeber from iirc Yan Can Cook every time he would crush the garlic with his knife he would always ask, "Isn't that exciting?"
Ginger and scallion sauce is generally served with chicken types of Siu Mei only, for Siu Yuk, we generally served with English mustard as the dipping sauce. For Char Siu, we donāt tip any sauceš
u had me in the first 20 seconds
Very nice, sir. It seems I must make a trip to Restaurant Depot for some bellies.
Does anyone know how long we put it in the oven for the second time at 425F
Pork belly is shiite
Aiya, that skin is not correct imo
OH MY GOD, WE'RE COMING OUT OF THE CUPBOARD AGAIN
I miss the silly aspect š keeps me engaged
Food from God
Look up how make dominican chicharon you will thank me later
I just finished reading Forbidden Chef Secrets and honestly, it's packed with stuff Iāve never seen in regular cookbooks. The way it explains everything changed how I cook at home.
Welcome back papa.
I miss the crispy pork belly I ate in Thailand, gonna visit my local butcher for some skin-on pork belly and fire up the air fryer.
Does he have a tape worm???
I clicked cause I saw we're back in the cabinet
Lechon kawali.
Joshua, the pork skin can be better……
Cantonese here. This guy knows what heās doing. Looks absolutely deliciousābak choi looks even better than most Cantonese joints tbh, because of the sear.
I miss whisky businessā¦..
A bit of a copycat of the chefsteps – crispy Cantonese roast pork belly but faster method.
I unsubbed from the main channel because Josh had become an insufferable rich fuckboi.
Glad I gave this one a shot; it's like he remembered where his money came from: cooking. Not fucking bragging about your Austin mansion or expensive cars.
I made this air fryer style, and it's unreal how delicious it is!
Ive been using a medical splinter remover to pierce the skin….sharp, clean and just the right depth.
Great recipe.
I'm Thai and I would put garlic in first. It will burn? Yes. I supposed "Jeaw" means to burn in Cantonese and we literally call it "jeaw" the garlic in Thai.
Literally you become a western chineseā¤.
Broā¦. What is with the volume?!?! Hearing you use volume is killing me! You used to go so hard for weight. What happened? What happened?
Air fryers are so much better for crisping things than the standard oven.
It's crazy how good they are vs the price to buy a decent one.
Joshua can U please make Cantonese style baked pork chop rice
Josh has become a TV chef now? I feel like I'm watching daytime TV cooking shows in 1998!
omg he's like the second coming of Christ but for cooking shows!
The garlic after the heat is off is perfect.