I made my 70 year old parents crispy pork belly

CRISPY PORK BELLY⤵️

2.5-3 lb pork belly

MARINADE (BROWN)
1 TBSP ketchup
2 tsp sugar
1 tsp salt
1 tsp five spice
1/2 tsp black pepper
- mix this together

VINEGAR MIXTURE (WHITE)
1/2 tsp salt
1 tsp vinegar
- mix this together

1. Poke a bunch of holes onto the skin side of pork belly

2. On the meat side of your pork belly, cut slits into it. About 1.5 - 2 inches apart from each other and 1-2 cm deep

3. On the meat side of your pork, coat it with your MARINADE. Make sure you get in between the slits and on the sides

4. On the skin side, wipe off any marinade and any other liquids. Then coat it with your VINEGAR MIXTURE.

5. Then lay your pork belly on a piece of foil (skin side up) and form a boat around your pork belly with the foil. (watch video for clarification).
-Then refrigerate your pork belly un covered for at least 3 hours

6. After 3+ hours, place pork belly onto an oven safe dish lined with foil — skin side down. Bake at 400F for 20 mins on the middle rack.

7. After 20 mins of baking, remove pork belly from oven and flip it over. The skin side should now be up.
- Poke a bunch of holes into the skin and pat the skin dry.
- Apply another layer of your VINEGAR MIXTURE all over the skin. You do not need to poke holes at this point.
- Bake at 400F for another 20 minutes (total 40 mins bake time)

8. Repeat step 7 one more time. You’ll start to see bubbles on the skin at this point

9. After a total of 60 minutes baking, switch to broil and broil for 5 minutes. Keep an eye on your pork belly so it doesn’t burn. The skin will crackle/ bubble up some more.

10. Allow to cool skin side up (if you cool skin side down, the skin will become soggy and no longer crispy. Learn from my mistake)

11. Once cool, cut to desired side. I cut following the incisions I made.

12. Enjoy =)

[alissanguyen_]

I have the recipe in the description but here it is again:

CRISPY PORK BELLY⤵️

2.5-3 lb pork belly

MARINADE (BROWN)
1 TBSP ketchup
2 tsp sugar
1 tsp salt
1 tsp five spice
1/2 tsp black pepper
- mix this together

VINEGAR MIXTURE (WHITE)
1/2 tsp salt
1 tsp vinegar
- mix this together

1. Poke a bunch of holes onto the skin side of pork belly

2. On the meat side of your pork belly, cut slits into it. About 1.5 - 2 inches apart from each other and 1-2 cm deep

3. On the meat side of your pork, coat it with your MARINADE. Make sure you get in between the slits and on the sides

4. On the skin side, wipe off any marinade and any other liquids. Then coat it with your VINEGAR MIXTURE.

5. Then lay your pork belly on a piece of foil (skin side up) and form a boat around your pork belly with the foil. (watch video for clarification).
-Then refrigerate your pork belly un covered for at least 3 hours

6. After 3+ hours, place pork belly onto an oven safe dish lined with foil — skin side down. Bake at 400F for 20 mins on the middle rack.

7. After 20 mins of baking, remove pork belly from oven and flip it over. The skin side should now be up.
- Poke a bunch of holes into the skin and pat the skin dry.
- Apply another layer of your VINEGAR MIXTURE all over the skin. You do not need to poke holes at this point.
- Bake at 400F for another 20 minutes (total 40 mins bake time)

8. Repeat step 7 one more time. You’ll start to see bubbles on the skin at this point

9. After a total of 60 minutes baking, switch to broil and broil for 5 minutes. Keep an eye on your pork belly so it doesn’t burn. The skin will crackle/ bubble up some more.

10. Allow to cool skin side up (if you cool skin side down, the skin will become soggy and no longer crispy. Learn from my mistake)

11. Once cool, cut to desired side. I cut following the incisions I made.

12. Enjoy =)

[christinecai]

"i gOt mOm hAnDs" is so true

[SunnySengaphone]

“Dry like your elbows…” felt like you were talking directly to me! 😄😄😂

[april.haunta]

“Who’s gonna wanna eat that”….. Me….. I love the burnt pieces 😂

[anitagreen]

You are #1 Daughter! Thank you for taking such good care of your parents. ❤

[voulafisentzidis]

You're amazing! Thank you for sharing your humour and recipes with us. You're very much needed in this crazy world.

[milky_coconutt]

i read this as “i made my parents 70 year old pork belly” 😭

[oe]

"My Mum is here so I have to get rid of all the burnt pieces". So relatable honestly hide the mistakes. 😭😭

Edit: OH wow thank you guys so much for the likes. 🫣😬😬😬

[Nyc_]

I love watching her videos whenever I feel sad or stressed, she always cheers me up

[oregonforts]

I love your sharing your food/ life with us. Plus the fact that your food is honestly cooked not edited over and over to “perfection “. And Hey! Who doesn’t like the burnt bits? 😊

[MrFuzziiWuzzii]

"cut some slits into this about an inch apart"
*proceeds to make cuts 3-4in apart*

[JH-hpml]

Girl you are my favorite. LOVE your mom vibe while your always making something bomb. The random crazy smiles at the camera to appease the ones that said you don’t smile enough. Priceless. Thanks for doing what you do!

[bunnybangz]

Don't come for my elbows girl 🤣🤣🤣🤣🤣💀

[daniellamalcolm]

It's the fighting through the pain by chanting "I've got mom hands" for me.😂

[Shelzastark]

Girl honestly... you're my spirit animal😅❤❤

[RyanAlters]

Her inch is why we gotta measure ourselves boys. Keep your head up kings. You’re above average 🙌🏻

[kaidakayama]

“Make sure the skin is as dry as your elbows”
Wow you did not have to call me out like that

[Jennnnnnnnnnnnnnnnnnnnnnnnnnnn]

I love that she keeps her Vietnamese roots alive by offering/honoring her parents to eat first. 💕

[sunset_sunny]

I love how she’s serious but also has a sense of humour 😭😂😂

[alexistyler]

The booty crack comment really cracked me up… hehe 😂