Pork Belly Tricks No One Knows About | Crispy Roast Pork

In this roast pork belly recipe, learn how to achieve the lightest, crispest crackling possible on your pork belly. The best thing about this recipe is it only takes an hour to cook, it keeps the meat tender and succulent and gets great crackling.
Turn this cheap, tasty cut of meat into a weeknight meal option with this method!

RECIPES:

[Mindfoldnessworkshops]

Hi Ben!
I am Origamicrane off egullet!
My friend was watching your video and spotted my username.
Thanks for referencing my 15 year old post!

One additional step I have added since that post is to insert some metal skewers through the meat to keep it straight and stop it from curling whilst cooking.

Enjoy!

[senianns]

I used just a splash of Vodka as you suggested but I drank the rest of the bottle and forgot about the pork! Nice try!

[acepokemontrainer]

Wow... This vodka method REALLY WORKS!! Just tried it last night in comparison to a salt/vinegar traditional Chinese method and the Vodka prepared skin puffed up beautifully while the vinegar skin turned dark and hard with pockets of hard leather. This vodka method will forever be our fool proof way to get great skin!! Thank you for your video.

[Elias-xuuw]

This is christmas dish in norway another way to get amazing crackling is to first brine it in a prine with sugar salt spices and baking soda for three days. After that let the porkbelly airdry with only rhe oven fan running or in the fridge. Then low cook it on 90c for 10 hours. Take out the pork belly and heat the oven up to 250C. Watch it slowly so the cracking doesnt burn. Brown puffed up skin tastes bad. This has made the best pork belly me and my mom have ever tried and we eat it everychristmas you should try it

[hydroponikstuttgart]

I can validate the recipe, just finished it and it came out near perfect! Good luck to the rest of you! Cheers!

[oldbay]

You can use corn on cob holders vs toothpicks

[recurvearcher]

Chinese Hong Kong chef taught me to steam for 10mins, pad skin dry, salt place in hot oven mine is 250 F till crackling formed 45min, perfect every time.

[pablosskates]

Your desire to find a way that was less messy (not frying in oil etc) is exactly the way I think too. I’m not always looking solely on the outcome, but the mess too. I hate the clean up! This method looks brilliant!

[hampuero]

tried yesterday and it was perfection. This was the first time that came perfect. Leveled skin, the cooking temperatures and the "VODKA" made all the difference. Thank you!

[caitlinweiss]

I really liked how you showed the comparison between the normal way and your new way. It shows how much of a difference it makes.
The whole video is very high quality too. Good job! I subscribed.

[Enhancedlies]

I just LOVE finding gems of channels like this! brilliant video

[tomasforsman]

This is amazing.
In sweden this cut is about 7-9$/kg, so very cheap.
Followed your steps live while cooking.
Turned out great!
Made about 1kg so it lasted for two days making sandwiches and pasta dishes from the left overs.
This is truly bang for the buck.
Only thing is the grease in the oven from grease pops.
10/10

[TheXistre]

I find a similar method, meat tenderiser works instead of tooth picks, the boat method is what i use, but also add a layer of rock salt on top and brush on some white vinegar (as opposed to vodka). Then about 45mins at 180, then remove rock salt, and 30mins at 250.

[harambeexpress]

If you're going to do one thing do the foil boat. Absolute game changer and the rendered fat ends up cooking the meat like confit. Then you can also make a sauce from it afterwards too.

I usually just pour a kettle-full of hot water over the skin, dry off as best I can (pretty sure overnight uncovered would be king) and oil/salt before putting into the oven. I read that scoring or peircing is counter productive and so far I've found that to be true.
I tend to do a low and slow for two hours and then blast it to get the crackling done at the end. It works and I'm pretty happy with my results but I'd like to do better with a *really* light crackle.

I will try the skin-side shallow boil method next time to really pre-render the skin as much as possible.

[WishAAAProductions]

You can also put it on it’s head, pour water into the tray so it just covers the skin, give it 25 minutes at 150-170 celcius take it out, turn it around and do the same thing and it’s fool proof every single time. Perfectly cooled meat and a perfectly crisp skin every time. I will try the vodka thing though to take the skin to the next level. Great video!

[MO-prvs]

All my pork belly trials and tribulations summed up in one video. Thank you for this, superb insight and delivery. Can’t wait to try it out

[appel]

Lovely! I gave it a try, and it came out exactly like in the vid. Delicious. Thanks!

[timjacob]

thank u ive been cooking since mid 70s im since retired from that field. i do miss it. but i must say u may have taught me a trick or two w ur video. i cant wait to try this out. i also am looking foward to seeing more of ur videos. cheers

[sowhodecidedthat]

Really nice step by step. Just a few points I'd make.

You video should be comparable, so the meat should be similar in side and surface area. As you are keeping the oven at a specific temperature and putting the meat in at a certain height for a certain time, the this higher pork will have more heat exposure. The side piece is only crispy around the edges.

Once reason also why the Chinese boil the skin is to tenderise it. Because it can be crackling but still a hard thin layer type of crackling rather than puffed up.

It is possible to separate the entirre fat from the meat to cook it. You can get pieces like that in Morissons. But the flavour is different if you do so.

[duneali]

Out of this World, I have tried every method imaginable ...Unbelievable, Best Belly that I have ever roasted. 1 Hour at 225 degrees, ,,crank it up to 475 ..12 minutes...Perfect crackling, meat succulent and tender as you said..Thank You. idea how you can warm a left over piece the next and retain the Crisp ????