How To Make SUPER CRUNCHY CRISPY PORK BELLY – CHINESE SIU YUK

Crispy

MAKE SUPER CRUNCHY CRISPY PORK BELLY VIDEO:

It is incredibly easy to Make SUPER CRUNCHY CRISPY PORK BELLY that tastes 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.

🎁 With Amazon Prime, shipping is FREE! Get a 30-DAY FREE TRIAL by signing up here:

👉 https://www.amazon.com/amazonprime

Keys To Successful Crispy Crackling

  • Poke a lot of holes in the skin
  • Air dry the skin overnight/at least 6 hrs in the fridge
  • 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
  • 1 teaspoon of five-spice powder
  • 2 teaspoons of sugar
  • 3 teaspoons of salt
  • Rice vinegar/lemon juice on the pork skin

Directions:

  • We first 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 minutes.
  • Blanching is a common technique in Southeast Asia. The main idea is to get rid of the rough taste of the meat. Also, the pork skin is much easier to get poked through after a quick boil.

Meat Tenderizing:

We recommend: https://airfryervideo.com/recommends/XSpecial Meat Tenderizer Tool 48-Blades Stainless Steel

  • Scrape the skin with a knife to remove the impurities and hairs.
  • Pat dry the pork belly with kitchen paper.
  • Poke lots of holes in the skin to create a crispy texture. The more holes in the skin, the crispier it will be.
  • Flip the pork belly over. Cut only the meat part into strip size. Do not cut too deep through the skin.
  • Massage the meat part with some Chinese cooking wine.
  • Preparing the seasoning. 1 teaspoon five spice powder. 2 teaspoons of sugar. 3 teaspoons of salt.
  • Massage the seasoning all over except the skin.
  • Flip the pork belly over, and use 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.
  • Pat dry the skin. Remove any seasoning attached to the skin otherwise that part will be burnt very easily.
  • Add some sea salt on top to facilitate drawing the water out from the skin.
  • Put it in the fridge overnight or at least 6 hrs
  • The morning after. Remove the sea salt from the pork belly.
  • Brush some vinegar/lemon juice on the skin. The acidity of the vinegar helps conduct the heat and makes the crackling and the pork belly much crisper.
  • Preheat the air fryer to 400 F/200 C. Roast the pork belly for 25 mins (force fan) Each air fryer is different so the roasting time may vary. The key is to observe the process from time to time 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. )
  • Increase the temperature to 420F/ 250C and bake for 5 mins to finish the process.
  • Once done. Cool down the pork belly at room temperature for 20 mins before you cut it. Otherwise, the skin can crack very easily.
  • Cut it into small pieces and transfer it to the serving plate.
Make SUPER CRUNCHY CRISPY PORK BELLY

Extra Information:

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.

Related Posts

Air Fryer Video

Pizza Perfection: Crispy and Quick in the Air Fryer

Are you a pizza enthusiast who craves that perfect blend of crispy crust and gooey cheese? Look no further! In this article, we'll explore the art of making mouthwatering pizzas using your trusty air fryer. Not only will you discover how to achieve pizza perfection in a breeze, but you'll also learn some fantastic tips and tricks along the way.
Crispy

28 Comments

  2. Regarding the seasoning, I said tablespoons in the video. However, it should be and I was using teaspoons. I have amended the details in the description box. Thank you!
    subtítulo en español disponible 😃

    2. Oh NO!!! I read this after I made it. Oh well. That’s the beauty of cooking….experiments always make for fun times. 🤗 BTW..TY It turned out pretty good.

  3. Thank you so much for this wonderful recipe…I have struggled for many years to make the crackling really crispy, I can’t wait to try the recipe!
    Also looking forward to the rest of your videos 😀

  5. Thank you so much for sharing how to roast pork belly cresper. You showed it to the viewers in detailed and more understandable way. All the best! Cheers

  6. I’ve never seen a recipe of crispy pork belly as easy as like this ❤thnk you so much for sharing ma’am🖒😊

  7. Wowie! I love your recipe. I’d tried other oven-baked pork crackling recipes and the skin didnt pop out well while the meat became very dry making it too tough to chew. Now that I watched you vid I realized what I’ve done wrong. Thnx for sharing and for saving my pork belly from being deep fried LOL.👍😊

  8. This really is a fantastic recipe. I’ve tried it out and the result was a wonderfully juicy and tender pork belly with an incredibly yummy crust. And it’s so easy to make. Thank you for this video!

    1. Thanks for sharing. You made it so simple w/o complication. I can vertualy taste the superb dish made. Definately your doggy too!

  9. Just made it and my daughter said it was the best pork belly recipe we have tried. Absolutely delicious and crispy.Only thing was it took my gas oven an hour to crisp the top. Many thanks.

    1. david worthington , Hi can you please tell me is it teaspoon or tablespoon that you used for the salt , sugar and five spice ? Some people have commented that it’s teaspoon .?

  10. Looks amazing! I love that you typed up the whole process in the description. Thanks for sharing

  11. Beautifully done, I’ve used different methods to achieve the same thing with varying results. But this is very helpful and the result is incredible. I can’t wait to try it:) thank you;)

  12. I have tried your recipe and used the teaspoon measurement of the marinate ingredients. Indeed its very delicious, crunchy skin and juicy meat. Thank you so much for sharing this recipe. <3

  13. Omg this recipe is amazing, way simple to follow 😍 So going to try this, can’t wait

  14. I used this recipe/video today myself and the method worked beautifully. The skin was super crispy, but the meat was still tender. The only difference is that I used a special skin piercing tool that uses 28 needles to prepare the skin. Thanks for sharing a really helpful video!

  15. I had this round a friend of mine and he provided three dips with it – one of sugar one of Pernod and one of soy sauce – dip your piece of pork belly into each and eat straight away – it’s unbelievably gorgeous

  16. I just subscribed. I was lucky to have come across your channel. I LOVE how you explain everything, every step of the way. You are an excellent teacher. Thank you for sharing your recipes!

  17. I cooked this for my grandchildren & they loved it. Your recipe is so simple & delicious. You explain steps in prep & cooking very well. Easy to follow & understand. You are a great teacher!
    Thank you 🙏🏻

Comments are closed.