Chinese Crispy Roasted Pork Belly 101 脆皮燒肉 | Hunger Pangs

Hunger Pangs is a series about cooking great Chinese food at home, starring ATK's Kevin Pang and his father Jeffrey. In this episode, they show you how to achieve crispy roast pork.
Exciting news! A Very Chinese Cookbook - featuring 104 incredible recipes from Kevin, Jeffrey, and America’s Test Kitchen - comes out October 24, 2023. Order here: cooks.io/3KfaQPK
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[@ThePittEngineer]

Please, please, please never stop these! I love these two and this series is pure gold! The recipes are VERY good!

[@johnclancy6212]

At last, an easy recipe for crispy pork belly! No roasting in salt -- twice; no vinegar treatment! Can't wait to try it. Looking forward to your next video.

[@pushpopschilly]

Right!!!!!

[@auntiekeeko]

Loved Kevin's "no words" reaction to his first taste of pork belly. Lol.

[@suzanneparoski4467]

I love the dad and son combo!

[@stephaneslec2171]

Great Recipe and the Intro was hilarious! You guys have a wonderful relationship and great chemistry on camera. It makes some of these miserable internet trolls jealous. These people can only wish they'd had and/or have been loving and caring parents. God Speed!

[@robertcook2974]

GREAT DUO

[@ZombicidalMadMom81]

I have my pork resting in the fridge right now, can't wait to fry it up tomorrow, thanks Pangs for the great recipes!! This isn't the 1st one I've tried and they've all been a hit in my family

[@togashi_joe]

I made this and it was great! I even used the optional chinese five spice and I bought the chinese mustard (by itself it's spicy, but not so spicy with the pork after all) and I make the hoisin sauce too. I used a meat thermometer and my only issue was that I hit 195 degrees at the 3 hour mark. I made sure that I was at a constant 250 degrees with a second oven thermometer. My skin didn't look like yours did when I pulled it out of the oven, but I did your frying technique for about 13 minutes (instead of 10 minutes) and it came out looking like yours did. Tasty! But now I need to go for a run to burn off all of these calories!

[@DoutoraCozinha]

Mine took 3,5 hours in 120C

[@MelvynLau]

Just made this today and you really need to start temping at the last half-hour before the 3 hour mark. I used 110°C (Fan) and it reached this internal temp (~91°C) at around 2.5 hours. I'll work with 100°C (Fan) next time to give it a longer duration in the oven to render more fat out. But the belly meat ended up still super duper juicy/tender with the fats having a melt-in-your-mouth quality. So so good. My only regret is not frying it at a higher heat (was concerned the high temps would burn the skin). I took one strip out from the pan during the frying stage at 10 minutes and another at 13-14 min mark and the longer time is definitely the crispier of the two. For those who have yet to try this: you need to get the skin fried until it literally puffs, bubbles, and deforms for the best result. The skin will also be one to two shades lighter in colour vs the rest of meat. For Asians, the addition of sugar was an eye opener: it amplifies the Chinese five spice flavours and gave the pork an even richer flavour profile. Don't skimp by using light brown sugar. You want the molasses from dark brown sugar in there. Will def make this again but I'll bite the bullet and just leave the pan at medium high heat.

[@ryanneumann5165]

Kevin - your dad is a delight. I want to hang out with you guys!!!

[@annettecairns1856]

Please show more hunger Pangs. They are the best 👌

[@christianspain3015]

Thank you for sharing your knowledge with us Mr. Pang. I cannot wait to try this recipe. I love pork belly.

[@bernicetan1155]

I love the dad’s commentary ❣️

[@lorrieshigley3625]

LOVE THIS NEW RENDITION!!! 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻 more more more!! Love the dad and son pair!!! Chinese food is a wonderful addition, thank You 😊

[@stjabnful]

Looks delicious… I can’t wait to try making it! Thanks!

[@kenburnette1121]

Love this series!

[@werthmelissa]

Yummy! I totally remember eating this in Chinese restaurants! This series rocks!

[@DoutoraCozinha]

Hello, Pangs. I made this today! What an amazing recipe, thanks. I got so proud to serve this to my family: they loved! 👏🏻

[@joycewilson3443]

I love you guys!! Thank you for the recipe. ❤️🙏 much love!

[@mikefriedman9202]

I'm almost slobbering all over my laptop. That looks SO GOOD.

[@Stellaperez658]

Love these two chefs.

[@julhe8743]

How nice dad and son cooking 😍❤

[@charlesgrieb1537]

just a great receipt can't wait to try it!!!!

[@marilynsnider8183]

OMG. I can't wait to try this. You guys crack me up.

[@david_reynolds3660]

I just have to make this!!! Thanks guys!!!

[@cpp8227]

You two are delightful! Thanks for sharing this BBQ recipe.

[@StoneHazeCraze]

Love watching and learning your beautiful recipes

[@davidhovey6045]

Wonderful to see father and son together cooking!🙏❤️. My pork belly is in the oven right now

[@erikfreitas7045]

Looks so delicious!

[@chriholt]

Wow, that looked amazing!

[@emmereffing]

"we called you little piggy" ROASTED

[@nancybridegam6903]

This looks so delicious. - I will have to try making it!

[@pushpopschilly]

Excellent!

[@JessicaVanHusen]

I love these two!

[@SupermansCaramel]

The poking thing is called a jaccard. When used on meat it can make it more tender by breaking up tissue. For the skin that release of fat gives the crispness skin!

[@loretta3203]

Looks amazing! Love you both! I just got your book and can’t wait to try your recipes. ❤

[@MonikaIvy81]

LOVE watching you and your dad!! Saw this episode last night and went straight to my local Asian Market to buy everything and the pirk belly is currently sitting in my fridge for tomorrow! Can't wait!!!

[@paulinedudley9656]

yummy! reminds me of when my nephew made us a huge pork belly a few years back...the crispy skin is the best!!

[@cmaur811]

When making this I looked out so many recipes.. can’t wait to try yours.

[@mistergrendel32]

My local store just brought in pork belly. I must try this! Great job guys. 😜

[@patrickkelly5004]

This looks excellent! My wife is Cantonese, and she goes CRAZY for roasted pork belly.

[@sandraengstrand2784]

Looks yummy!! 😋😋💕

[@Mark_Nadams]

I gotta try this!

[@MinhNguyen-mo5fp]

Very nice 😊❤thank you so much 🙏🏻

[@angelatanurdzic7508]

Great recipe thanks 👌

[@MrJsanchez801]

making this as we speak...

[@steedcol]

They are a great team.

[@brandond8197]

That pork looks amazing! I’m so jealous!

[@joycemagann4227]

Love Papa Pang. 🤗

[@wright96d]

"This part is completely optional" *dad is about to say something* *cut*

[@Birdybertram]

Gents, amazing! And so easy looking

[@johnbaptist7476]

Glad to see more of U 2 .💟🌼🌻🍃🍂

[@pushpopschilly]

I love The Pangs!!! But, tbh, i hope they get their own show on PBS or any network.

[@janaburritt6939]

Oooh that looks good 😊

[@jerryd3038]

Literally just made this. Incredible! There are no words...and the hot mustard is a must! Can't stop eating!!

[@elostazaelostaza3673]

Very very good

[@laurreneberry3480]

Yes have Woundered how to best do this at home. Yummmy

[@KitchenWizard]

It was a treat to watch your work. Such a masterpiece! Thumbs up. Stay connected. 😍👍😋💚

[@janevt.2280]

Omg if I could find a quality pork belly in my area I would definitely try making this!!!🌿

[@Zipfei_Kloatscher]

Haha, CLASSIC situation when an experienced home cook parent watching the professionally trained kid if everything is doing well and stuff... 🤣🤣🤣

[@driverdave5236]

I just got several packages of pork belly and was not too sure how to cook it, after this video the answer is clear. As for the smoking hot mustard, I will pass on that. Keep up the great work.

[@AmraphelofShinar]

Yes! Hunger Pangs! Jeffrey is a legend in his own time. Let's get both of them to Sean Evans for Hot Ones.

[@pushpopschilly]

🥵🌶🍗🥛🥸😅

[@keithanderson7720]

How about a salt and pepper pork out chicken, really enjoy watch you and your dad

[@gregesch5058]

Watch the pc builder that copies the rest. If ita hanging in the oven, wha6s the skinside out?

[@marilynturcotte5304]

Question: If you cannot get pork belly with the skin on, can you still use this recipe? Love your Dad's sense of humour.

[@kiltedcripple]

Yes, you just skip the extra fry step and cut your cook time. Use a meat thermometer and cook to temp, but without the thick skin to show down thermal penetration, you'll likely get there 10 to 12 minutes earlier.

[@jeanlow129]

My mouth started watering when I heard the crunching sounds as you both ate. Looks delicious!

[@angelatruly]

I am having trouble finding pork belly WITH the skin, but I am going to make as soon as I do. Looks so yummy.

[@janetseidlitz5976]

I like hot mustard too. It goes so well with pork.

[@wahn10]

Guys this is insanely good. I tried making it and succeeded. Got me laid.

[@ericvolkman1490]

Is there a recipe for the mustard? I love that stuff I put it on everything from egg rolls to corned beef with cabbage

[@OkiDingo]

Yep, 1 part spicy mustard bought from a store.

[@peterchun2665]

Wow, this was so easy and had the best crispy pork ever. The take out from the Chinese deli always gets steamed in the box so it is not as crispy. Just takes some time but couldn't believe how simple this was.

[@c4garudaa305]

The half Puerto Rican in me is loving every bit of the pork and crispy skin dishes done in China. Christmas is basically a 2nd Thanksgiving for us spanish so this with Lechon or Pernil would be😋

[@myinterestshared6512]

1. Steamed chicken with green onion oil sauce 2. Steamed fish

[@davidjones535]

That looks organic.

[@elsosa7863]

I found that tool in my kitchen and was like wtf, now I know thank you :)

[@pushpopschilly]

I have been wanting to try this for years now! I don't usually like pork fat unless it's the crispy bacon fat edges.

[@lilquiz1301]

Thank you for this awesome tutorial! Learned a lot on how to handle pork belly. Question, instead of vegetable oil, can I use peanut oil instead? Trying to stay away from vegetable oil.

[@kevinpang4745]

Frankly, peanut oil would be even better! --kevin

[@lindacoffin5110]

Dan did a crispy pork that I tried, and it was fantastic. This would be just as good!

[@sandrah7512]

(Take away the five-spice and it's the same recipe...)

[@engineerncook6138]

Thanks for the technique. Fortunately I live in SF Bay Area and quality Cantonese Roast Pork is available 5 minutes away by car. I may try this for fun anyway. I like Chinese hot mustard for dipping siu mai and fun gor too. Dim sum restaurants usually serve it if you ask.

[@jameswong8583]

Do you know how to make the Orange cuttlefish?

[@ronaldchock6908]

how about char siu recipe, to go with the siu yuk great videos. and recipes

[@cameronbatko]

Another great video. Should check out HooDoo Brown bbq. They do a pork belly similar to this. And chuds bbq did something similar too.

[@engineerncook6138]

Keep up the good work! My favorites on the "barbeque" menu at my local Cantonese restaurants: Soy Sauce Chicken, Roast Duck, Crispy Skin Chicken (poached then deep fried). Don't think it is Cantonese but Tea-smoked Duck beats Peking Duck any day in my book.

[@mikeb6389]

Simple

[@pastramiburger1]

Great video! If anyone is interested in seeing a glimpse of how a full roast pig is prepared in this style, Eater published a video about a year ago centering on Cantonese BBQ chef Jack Tsoi. It showed all the hard work that goes into making this kind of roast pig, and I have much respect for the craft as a result.

[@Mouse2677]

I like Pork RIbs Barbequed!!

[@Mistserpent]

I've tried making the hot mustard but it never comes out right, did they post anywhere if they made this one or if it was purchased?

[@flybyairplane3528]

AK,, PANGS,,,Hello, I bought a larger piece of this, cut it into pieces like you, but I ONLY FRIED MINE, ,,there are more in my freezer, so I might try your way,, THANKS,,,,🇺🇸🇺🇸🇺🇸🇺🇸

[@nunyabiz6952]

Found the Chinese hot mustard powder on Amazon. And ooftah, that'll clear sinuses!

[@kittychatalot]

JEFFREY!!!!!

[@MrTurcz]

Looks amazing! Someone needs to sharpen that knife though…

[@mikeboyd6808]

What is the name of the Chinese Mustard and where can I get it?

[@laxett]

So this is Dan's recipe, just with some added five spice and a sauce. Right.

[@sandrah7512]

They're all ATK recipes and almost all have been featured at some point on the ATK TV show in the past 20+ years.

[@dellab841]

Do you make chow mein with crispy noodles. No one serves it anymore.

[@maryannbaughman215]

Can you roast in a smoker?

[@eklim2034]

"Look how crunchy that rind is, let's take a bite", and he took a bite only at the meat

[@r.j.2546]

Can't wait to try this recipe. It looks so yummy. Can't wait to try little piggie! ( cute dad!)

[@tkw6813]

Nowadays, you can use an air fryer to make this disk to make your life easier.

[@lcglazer]

So this recipe is halfway between a Filipino lechon and a Cantonese roast pork. Don't get why we can't just do it the traditional Cantonese way of bubbling up the skin via roasting rather than deep frying. Lots of videos on youtube with the needle poker and an oven to achieve it. That poker can be found in most Chinese markets or Chinatown, maybe even ebay, amazon/America's Chinese online black market or alibaba.

[@dontask4990]

Lechon and Cantonese roast pork belly is two different dishes. Lechon is actually a Spanish dish, roasted the whole pig. The skin is more dry and straight, not crispy at all. Philippines from 1565 to 1898 is known as the Spanish colonial. We call Lechon for grilled pig, nothing special. This recipe is a easy version of Cantonese roast pork belly (Siu Yuk) for people who bad at cooking. Cantonese roast pork belly takes at least two days to make. I live in Sweden, and we don't have roast pork belly, roast duck and char siu in Chinatown. But we can order it.

[@ruthlessgoat3702]

This is almost exactly what I do except for the sauce. I like a Carolina style mustard and brown sugar glaze after done.

[@Toki1908]

Just broil the skin, it works just as crispy

[@sandrah7512]

When Dan Souza was developing this recipe, he found that the oven gave the skin a tacky, rough surface and the broiler only gave it a spottily crunchy surface. Shallow frying and starting in a cold pan produced the crispy-crunchy golden pork rind snack texture he was after.

[@Toki1908]

@@sandrah7512 I've done both ways several times and find the broil does just as good. You should try too.

[@leannsanford906]

DALATANA! ❤

[@95SLE]

I assume, you can smoke this in a smoker at 250 degrees with a catch pan underneath the pork.