How To Make SUPER CRUNCHY CRISPY PORK BELLY - CHINESE SIU YUK | SIEW YOKE 燒肉
are you missing the crispy pork belly ？
actually we can do it at home
this video I will show you how to make the pork belly crispy and at the same time keep the meat tender and moist
it is incredible easy to make and taste just like crispy pork belly that you buy from a Chinese restaurant
let's get started
let's start with picking a nice pork belly
you can easily buy a pork belly inyour local butcher or you may want to
buy it from Chinatown they may sell itcheaper
you want to choose a cut of meat
that has even thickness otherwise somepart of the skin will be burnt and you don't want it to happen
see how perfect this piece of pork belly I have chosen
okay now we have a piece of perfect porkbelly we firstly blanch the pork belly
by placing it in a pot of boiling waterfor five minutes
after that cool down the
pork belly in cold water for anotherfive minutes
blanching is a very common technique inSoutheast Asian cooking
the main idea is to get rid of rough taste of the meat. also the pork skin is much easier to
poke through after quick boil
scrape the skin with the knife to remove the impurities and hair
mmm it looks very clean now
one of the tips to make the pork belly crispy is to poke a lot of holes in the skin to
create the crispy texture. the more holesin the skin the crispier it will be
most of the restaurant used pork belly needle. you can just simply use any sharp
needles or skewers you can find in yourkitchen
watch out. don't poke too deep through the skin onlyaround five millimeters is enough
otherwise the fat you will leak to theskin while roasting and stop it from
popping and turning crispy just make asharp and quick pokes like what I'm
doing and you will be fine
I feel like I'm practicing chinese kungfu
then flip the pork belly over cut themeat into strip size
this is for marination and the pork will be cooked more evenly.
don't cut too deep through the skin. just like this is good
massage the meat with some Chinese cooking wine to give a very nice fragrance to the meat
okay then we'll prepare the seasoning. 1 tablespoon of five-spice powder 2 tablespoons of sugar and
3 tablespoons of salt. the salt I use issea salt or you can use normal salt
give the meat nice massage with theseasoning
well I think I'm a really good masseur
flip the pork belly over. Use a foil paper to wrap the meat part
avoid the skin. this is to keep themoisture of the meat when we air dry
the whole pork belly in the fridge later
pat dry the skin with a kitchen paper
remove any seasoning attached on theskin otherwise that part will be burnt very easily
add some sea salt on topto facilitate drawing the water out from the skin
it is very important to dry thepork skin before roasting. the easiest way
is put in the fridge overnight or if youwant to have it same day you can do the
preparation in the morning put in thefridge for at least 6 hours and you can have it for dinner
we put the pork belly in the fridge overnight now
this is another morning and the pork belly is ready. now we can preheat the oven and and put
the pot belly into there open and roastit
hold on. before roasting the pork belly
pat dry the skin and remove the sea salt
on the pork belly. brush some vinegar onthe skin. the acidity of the vinegar help
conduct the heat and mix the cracklingsooner and the pork belly much crispier
if you don't have vinegar you canreplace it by lemon juice
perfect. now we can put the pork belly into the oven. roast the pork belly at 200 degrees
celsius for 25 minutes. the key is toobserve the process from time to time
until the skin gets brown and puffyactually. it is really fascinating to
watch and hear the skin bubbling andcrackling.
after 25 minutes increase the
temperature to 250 degrees Celsius andRoast it for another 5 minutes to finish the process
ok it is done
cool down pork belly in room temperature for 20 minutes before you cut it
otherwise the skin can crack very easilyyou don't really want to see that after
all these effort. cut the pork belly intosmall spaces and then put it on the serving plates
and the pork belly is ready to serve!
you see how nice this piece of pork belly is. the skin is crispy and the meat is tender and moist
it is even better than the one you canbuy from Chinatown!
have it with some mustard sauce.see this is the perfect crispy pork
belly you can make it at home!
time to try. mmm... really really crispy.very good. you can hear the sound. very good.
thank you for watching. remember to subscribe my channel. please leave me a
comment to see how I can improve.I will see you next time.
the moment of truth
It is incredible easy to make and taste just like (or even better) crispy pork belly that you buy from a Chinese restaurant. This video will show you how to make the pork belly crispy and at the same time keep the meat tender and moist. **Keys to successful crispy crackling** 1. Poke a lot of holes in the skin 2. Air day the skin overnight/at least 6 hrs in the fridge 3. Brush some vinegar/lemon juice on the skin before roasting *Ingredients* 800g/ 1.7lbs pork belly seasoning: (I mentioned tablespoons in the video but should be teaspoons) Chinese cooking wine https://amzn.to/39XVkm4 1 teaspoon of five spice powder https://amzn.to/2VcJu2e 2 teaspoons of sugar 3 teaspoons of salt rice vinegar/lemon juice on the pork skin *steps* 1.We firstly blanch the pork belly by placing it into a pot of boiling water for 5 mins. After that, cool down the pork belly into iced water for another 5 mins. Blanching is a common technique in Southeast Asian. The mean idea is to get rid of the rough taste of the meat. Also, the pork skin is much easier to get poked through after quick boil. Meat tenderiser:: https://amzn.to/2MsA124 2. Scrape the skin with the knife to remove the impurities and hairs. Pat dry the pork belly with a kitchen paper. 3. poke lots holes in the skin to create the crispy texture. The more holes in the skin, the crispier it will be. 4. Flip the pork belly over. Cut only the meat part into strip size. Do not cut too deep through the skin. 5. Massage the meat part with some chinese cooking wine. 6. Preparing the seasoning . 1 tablespoon five spice powder. 2 tablespoons of sugar. 3 tablespoon of salt. 7. Massage the seasoning all over except the skin. 8. Flip the pork belly over, use a foil paper to wrap the meat part. This is to keep the moisture of the meat when we air dry the whole pork belly in the fridge later. 9. Pat dry the skin. Remove any seasoning attached on the skin otherwise that part will be burnt very easily. 10. Add some sea salt on top to facilitate drawing the water out from the skin. 11. put it the fridge overnight or at least 6 hrs 12. The morning after. Remove the sea salt on the pork belly. 13. Brush some vinegar/lemon juice on the skin. The acidity of the vinegar help conduct the heat and makes the crackling sooner and the pork belly much crisper. 14. Preheat the oven at 400 F/200 C. roast the pork belly for 25 mins. Each oven is different so the roasting time may vary. The key is to observe the process from time to time to until the skin gets brown and puffy. (tip: you may put a tray underneath to collect the pork oil. You can use the pork oil for cooking. Or simply mix it with a bowl of plain rice. It tastes really good! Also, it makes cleaning much easier. ) 15. Increase the temperature to 480F/ 250C and bake for 5 mins to finish the process. 16. Once done. Cool down the pork belly in room temperature for 20 mins before you cut it. Otherwise, the skin can crack very easily. Cut it into the small pieces and transfer it into the serving plate. MORE: What is 5 spice powder ? Five-spice powder (Chinese: 五香粉; pinyin: wǔxiāng fěn) is a spice mixture of five or more spices used predominantly in almost all branches of Chinese cuisines and Vietnamese cuisine.https://en.wikipedia.org/wiki/Five-spice_powder