1 video I did said 375 for 1.45 hours. Then turn to 500 for 30 minutes. Still not getting the full crisp. Should it still be at 500 or turn down again?
Just made a nice 3 pound slab of this stuff made it extremely untraditional mixed with a few traditional seasonings used throughout Asian culture boiled up lots of onion garlic celery bok choy and cabbage with a heaping cup or so of chicken bouillon to about a gallon of water threw in some 5 spice tons of black and white pepper cooked it down a few hours pre boiled the belly scored the skin (forgetting to shave/pluck the remaining hairs up until it’s been in the oven for 5 minutes is key for getting mad at yourself) with a this layer just enough to cover the bottom of the sheet tray of the broth mix and bake for about an hour to hour and a half 400 for 45 min and 350 for the last bit turned out really good sorry for no punctuation if I get any likes or comments I’ll edit and punctuate as well as add my sweet tangy orange plum sauce
Recipe link with measurements: https://christieathome.com/blog/chinese-roast-pork-belly/
Your pork will be hard and undercooked
Meat will be hard and dry
Boil it first
1 video I did said 375 for 1.45 hours. Then turn to 500 for 30 minutes. Still not getting the full crisp. Should it still be at 500 or turn down again?
Perfect talaga sarap Pag ka Luto niya ❤
What is broil?
Too much work for little reward ..screw that shit
🤤🤤🤤
Such easy brief explanation. Appreciate the rack tips too!
I made this and it's super yummy ❤
Cantonese
Forgot to say get rid of salt
yeah, whatever.
Take a breath between sentences.
Can u please tell at what tempreature can we cook in microwave oven?
Crackling pik.
yum yum
Tried success! Have tried 4 other recipe all useless. Thank you!
This is garbage. Please don't make this recipe- you will shit blood.
Yum again! Thank you!
Why did you apply vinegar to the surface? Will try however I wonder what difference that makes in comparison with not using vinegar….
Holy ****! The easiest recipe, explained in perfect simple terms! Exactly what i was looking for. You are my new culinary warrior queen.-Mike
Just made a nice 3 pound slab of this stuff made it extremely untraditional mixed with a few traditional seasonings used throughout Asian culture boiled up lots of onion garlic celery bok choy and cabbage with a heaping cup or so of chicken bouillon to about a gallon of water threw in some 5 spice tons of black and white pepper cooked it down a few hours pre boiled the belly scored the skin (forgetting to shave/pluck the remaining hairs up until it’s been in the oven for 5 minutes is key for getting mad at yourself) with a this layer just enough to cover the bottom of the sheet tray of the broth mix and bake for about an hour to hour and a half 400 for 45 min and 350 for the last bit turned out really good sorry for no punctuation if I get any likes or comments I’ll edit and punctuate as well as add my sweet tangy orange plum sauce
You could probably drop the temp of the broil if you just put the meat closer 😂
Broil on the bottom rack? lmao what?
This actually looks pretty legit. I have heard that vodka leads to a better result than vinegar thouhh
Just use airfryer 30 min 100c, rub some oil, and cook another 45 min in 200c, noon need to make small cut and no need to put in individual strip….
“Chinese roast pork belly”
“fahrenheit”
Really?
Can it be cook in turbo broiler?
Am trying now! Beats my chewy skin pan fry pork 😂😂
Mam pork belly recipe weight gain help please suggest
i have thick skin and a meaty underside