With lunar new year approaching, I’m sure many of you will be making this dish. Here’s my in-depth guide on how to NAIL it every time.
RECIPES:
Air Fryer Recipe:
Traditional Oven Recipe:
CHAPTERS:
00:00 Intro
01:11 Selecting Pork Belly
01:41 Air Fryer Method
04:26 Traditional Oven Method
06:41 Pros and Cons
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Looks delicious, but the recipe in the description box doesn't match your video instructions tho. 🤔
Why not air fry at low temp to dry the skin and then cook it fully in the oven?
I tried but failed, don’t try
Your food looks sooooo good! I ran out and got a port belly. Now the hard part, waiting for it to sit in my refrigerator.
You don't salt the skin is that right
Love pork belly looks yummy will try 👍
What if the skin isn't dry after vinegar and 14h in the fridge? Vinegar was all evaporated, but skin still soft. Should I give it more time and more vinegar?
less talking more recipe
Good video but you speak too fast.
yo
Hey, in the traditional method, do you brush the skin with the neutral oil as well after removing the salt crust? And, do you bring the meat to the room temperature before putting it into the oven?
Can we combine the oven prep with cooking in air fryer?
❤❤🎉🎉 from Thailand❤❤
I have airfrayer but without the heat controller, so the heat will always be the same. Can I still do this method?
Anyone?
Is it possible to use regular fine table salt in place of coarse kosher salt? This looks like a great recipe. I want to use my air fryer for it. Looks delicious! THANKS for your video!👍Much appreciated ❤❤❤
nica vas a poder hacer huecos con los palillos de madera, obvio que vas a usar los de metal… pndjo
Yes, making something 12 times does not make you a master. lol
can you make a couple days in advance and reheat it when needed
This is weird, I literally just watched a Joshua Weissman video where he pretty much did this exact same video but in reverse order and then I stumble onto this video and you're using the same exact music that he does.
I have done this a few times.
… wrongly. Never knew i needed vinegar.
xD
Welp. Now i am getting fat… this is my new favorite. Ever.
Hello, I have a Ninja air fryer, it has many types of function can be used, including air fry or bake. Which of these functions did you select on the 1st method, air fry or bake? If you could answer my question, it would be greatly appreciated.
just a wild thought cause my air fryer has a setting for this. What if I dehydrate my pork belly.
i dont understand the need for kosher salt when u cook piq??
This is a great video. One of the best cooking videos I've ever seen. You show both methods and discuss the pros and cons. Very well done. After watching this, I'm seeing that the whole air fryer method is probably irrelevant for 95% of those watching. The fact is that the overwhelming majority of those buying pork belly are getting it from a store that sells it either wrapped or vacuum sealed. (Both Costco and my local Asian markets – Lotte and HMart – sell it like that. Only one place – Great Wall Supermarket sells it from a butcher case and I wouldn't buy it there because of the higher price.) So, for me and most people, you may as well use your mom's traditional oven method. It also looks like it makes the poking process a whole lot easier and more thorough. Question: Once you have dried the seasoned pork bellies overnight, is there any reason you can't vacuum seal those, freeze them, thaw, salt cap, and bake them for later? Again, great video. Thanks!
It's funny, all the comments I see are people complaining about the people saying this looks so bland, but I haven't seen one comment saying this looks bland.
Just 1:1'd this 15 minutes ago and can confirm it's godlike. TY!
Thanks for including the air fryer method compared to the traditional oven. Look forward to making this very soon.
One of the best explanations I've seen, and I've watched pretty much all of them, since you break down the logic behind each of the steps and get into some of the science of it. Really appreciate it! Do you think using a Jaccard meat tenderizer would make it enhance the bubbles due to more holes allowing for more dessication of the skin, release of steam and fat rendering during the puff phase of cooking? Just subscribed!