The Crispiest and Crunchiest Cantonese Roast Pork Belly (Siu Yuk)

[@frothyham]

That crunch at 21:39 sounds so perfect I would almost think it was foley work added in.

[@mericanwit]

Love me that Foley guy he’s a really good artist 🤭🤣😆

[@troyqueen9503]

Axel Foley 😂😂

[@kple12]

Been waiting for this! Cantonese roast pork belly has frustrated me for years because my skin was always chewy, burned, or gummy. Air drying it in the fridge was definitely the secret I did not think of so thank you for this! The sous vide also makes sure you don't hammer the meat so definitely gonna archive this recipe!

[@spjasperc5267]

You guys bought a new angle to a traditional dish. More!

[@utubeironchef]

I have numbers of technique for doing this. Your method at home is the best and simple. Thanks!

[@Astryca]

After cooking it, if my pork belly isnt puffed up, i just fry the skin in oil, work every time! Best with just portion sizes though...

[@normp3273]

@@Astryca I do the same thing

[@andy93570]

I believe they do this method in Philippines too

[@romaindesanti4366]

Did you ever try to just fry the skin after the sous vide bath ( with maybe an air dry period in the fridge of a couple of hours ) ?

[@Astryca]

@@romaindesanti4366 Nope, not really. because i want to not only cook the skin, but the sides and underside of the porkbelly too. But now that you mention it, maybe it could work, i dont know.

[@siesta77]

Any recommendations on what to do with the juices out of the sous vide bag?

[@stevenmhensley]

I've been trying to do this maybe 6 or 7 times and it never came out right. I've been missing the 3 day air dry! Thank you!

[@ryanlee4361]

while air drying, rub some vinegar on the skin 2 or 3 times.

[@chefsteps]

Glad we could help! Let us know how your next pork belly turns out!

[@reggiemiller4121]

@@ryanlee4361Why is that?(very curious)

[@lichee12]

me too! I didnt know you need to turn this into a Twice Cooked Pork 😁. I was waiting for the vinegar rub trick but I guess it's not needed since it came out so dry after 2-3 days in the fridge. If I recall correctly, someone said that vinegar helps with the drying but that was for something cooked right away. Again, for me, the first cook and then fridge is hopefully going to be the game changer I needed. I also just use an American BBQ rub and it comes out fantastic but that dipping salt looks interesting.

[@ryanlee4361]

@@reggiemiller4121 from my observation, the crisp last for much longer

[@crcarlsonUT]

Inspiring as always, thank you

[@chefsteps]

Thanks for watching!

[@emanspi]

This is absolutely phenomenal! Well done!

[@BenjiManTV]

Wow. Now to find some pork belly!!!!

[@Trayceex31]

Love this! More Chinese recipes please

[@sunblock8717]

This is really informative and valuable! Thank you for making this video!

[@chefsteps]

Glad you enjoyed it!

[@desmondfarrell6723]

Umm, yep definitely gonna try this I will put in the time and the effort. Great video, great demo. Thanks chef! Your pork belly meatball video also rocked! Keep it up!

[@graefx]

Ive never heard the explanation that cutting through to the meat causes moisture release that can hinder crisping. You hear it constantly to not score all wait through fat and cut the meat, but no one ever says why. Makea a lot more sense now.

[@LetsChess1]

if i wanted to speed up the drying time could i put it into a dehydrator?

[@blianree]

That sounded so satisfying

[@chefsteps]

Tastes super satisfying too!

[@scottlesko4411]

@@chefstepshave you guys tried this on a pellet grill with wood flavour … I think I’m going to this weekend I’m air drying now

[@mariacristinaumbac2731]

I'm not familiar with sous vide bath. Do you have to set it at a certain temperature and how will we know it's the right temperature? Thanks

[@Zavannt]

Curious whether you tested the often mentioned methods of applying vinegar/salt/alcohol on the skin while drying it out in the fridge

[@chefsteps]

We didn’t test too much into treating the skin during the drying step for this particular recipe. For other recipes, salt is really effective for desiccating the skin and drawing out moisture during the initial cooking step. But it does tend to season the skin a bit more than you might want. Alcohol operates on a similar idea to encourage evaporation. Would be curious to see if any of these techniques improve the process.

[@pakkagewa4591]

@@chefsteps please learn more before you upload stupid videos in teaching people the incorrect way in cooking just because you can make a great content out of it.

[@treecat125]

If you don't have several days to wait for it to air dry, you can rub a lot of coarse salt on the skin, leave it for 10-15 minutes, remove the salt and moisture, then repeat once or twice. After that, you can also brush vinegar on top and let it air dry for 15-20 min, though I'm unsure how important this part is.

[@larrywong6331]

You are like a professor in a cooking class explaining the whys and hows , nice video, thanks.🧄🫕🧂🌯

[@tonysu8860]

I wonder if you can shorten the dehydration step in an air fryer. Some have a dehydration setting but not the fryer could be set at the lowest temperature setting and run for only 19-15 minutes at a time. Especially if the fryer isn't preheated it can take up to 2 minutes to reach the desired temperature.

[@000dr0g]

Fantastic video! My holy grail is perfect crispy pork belly, and my sous vide followed by air fryer attempts have looked like your un-air-dried version. Do you have a substitution for sand ginger in the curing stage. I'm guessing just salt is OK?

[@satanismybrother]

What about pressing the pork to get a flatter surface after sous vide? Looks great btw

[@chefsteps]

1. You can press the piece of belly after the first sous vide cook, after poking the skin. Weigh it down with a press/weight/sheet pan situation to really get a flat piece. This tends to compress parts of the meat and fat, which isn't the end of the world, but it will definitely help to get a flat piece. 2. A more low-tech, less invasive method would be to prop up the piece with a small ball of aluminum foil in the oven. So if there's a side or corner of the meat that rests lower than another area, you can elevate that side to get an even surface. This method works pretty well, and it's best suited for pieces of pork that are only slightly deformed. 3. If you're a perfectionist and don't care about yield, you can also just trim the bottom with a sharp knife either after the sous vide step, or after 1 day of air drying. This will get you a very level piece of belly, but the downside is reduced yield (though the scraps are still tasty.)

[@thatsleepyguy136]

@@chefsteps do you think trussing might work?

[@AlvinLeowProperty]

I think it’s better than the shop and this is the best pork belly recipe but it really takes a lot of effort 😂

[@antonyjosephine494]

Really amazing recipe..

[@chefsteps]

Glad you liked it

[@joescrabshack4619]

Any mention on the effect of the sous vide on the meat texture and juiciness after an 88 hour 40 minute total time? On the other extreme other chefs are trimming down the 2 day refrigerator air dry to a total 26 hour 20 minute total time with tender and juicy meat. It's pork belly after all.

[@robertoingenitoiseppato6177]

Hello from Canary islands...Great video ...thank you. When you put it in the covencion oven...you use heat up and below or just up?

[@JSRCreativeHub]

If you can't wait for 3 days, I suggest you put it in a preheated oven set at 60-65C (140F-145F) and dehydrate it for an hour (It may differ to your oven). After the skin becomes rubbery. Take it out of the oven and do what he did on the video to pop that skin. Or pour a 400F oil onto that skin for more puffiness.

[@ChristianCaldeira]

This observation is for such a niche audience, but this chef's voice (timbre and delivery) is a spot-on unintended impression of guitarist Michael Einziger from the band Incubus.

[@lukefabay]

Do you wait for the pork belly to come up to room temp before air frying it?

[@chefsteps]

No need to temper the belly. You can go straight from fridge to air fryer.

[@aLexTaKaTu]

Question: what about setting the belly in a dehydrator or a convection oven with just the fan. Just trying to get this for restaurant service/ prep time

[@chefsteps]

We haven't tested into that. Important to be mindful of food safety to maintain pasteurization post sous vide cook. For pork, the minimum is 130 °F for 112 minutes, 140 °F for 12 minutes, 145 °F for 4 minutes. Restaurant dehydrators like Excalibur can cover that range, but be careful that it doesn’t dry out the meat part too much. You may want to shield the bottom and sides of the belly (leaving the skin exposed) if you go in that direction.

[@JSRCreativeHub]

I found that the meat after cooking in sous vide is moist, so it's similar when you boil the pork belly. I always do next is by placing it on a wire rack and then let the meat drain some of its juices or you can pat it down with paper towel. And then I pop it in the oven with a preheated temp of 60C-65C (140F-149F) for about an hour in my oven. (It may differ to your oven). After the skin becomes rubbery. Take it out of the oven and do what he did on the video to pop that skin. Or pour a 400F oil onto that skin for more puffiness.

[@EarnestBunbury]

Take a Look at Bavarian porkbelly recipes, if you want a Western recipe. Here the fat gets crispy, too. Most homecook recipes just demand to put the pork in the oven Witze sauce underneath the meat. This already produces a tasty „Schweinebraten“, but the Skin might not get crispy all the way ecenly. Big restaurants cook the meat they serve and the sauce they serve, therefore seperatly. The meat goes into the oven without any sauce and the sauce gets cooked on the stove with bones leftover meat. Just before serving both Are combined (provably with Sauerkraut and Knödel (dumblings)

[@satanismybrother]

Do love a bit of German pork. 😂

[@mattymattffs]

My mum always taught me to vinegar wash the skin and dry it in the fridge for a day. Does really work

[@EarnestBunbury]

@@mattymattffs Letting meat dry up a Bit, is always a good idea I have cooked a bed Wellington after a recipe of „Alex, french gut cooking“ a couple of years ago. He also recommended to let the meat dry up for some days in the griffe. It was perfect

[@RodriguezStrength]

Question: instead of using the air fryer, would putting it in smoker yield similar results?

[@stopit4uca]

An amazing video well demonstrated and quite tantalizing looking. Myconcerned with this process would be the toxic plastic while heated seeping into the food. Honestly there really is no such thing as food safe plastic. And even less "food safe" when heated.

[@hanlin11111]

Brush vinegar on skin if you want a more pleasant crunch.

[@JW0312]

Come to Hong Kong and try the traditional roasted pork belly , then compare which one tastes better.

[@aaronimo1]

Could I ask what Wok are you using on the induction burner? The seasoning looks amazing!

[@chefsteps]

14-inch Sur La Table carbon steel wok, and the induction cooktop is the new Breville Control Freak Home. www.chefsteps.com/product/control-freak-home

[@aaronimo1]

@@chefsteps thank you so much!

[@gusmendez2564]

Def going to try this. I have faith in Asian Michael Cera's recipe.

[@desgoulding7154]

Mate you are making me hungry.Love Chinese pork how it is done so beautiful❤❤❤ 🐌🐖🐖🐖🐖🐖🐖

[@TheHellfiremissile]

Use a rotary tool from leatherworking to speed up the shin pricking process.

[@yttean98]

Use the Airfryer for 45min @ 190-200deg C tops and easy. The difficult part is preparation.

[@DnKennethJr]

I think this is closer to Lechon. I think the scraping of the skin for those itty-bitty bubbles is so important for cantonese siu yuk.

[@alfredoloaiza1186]

Any Chef can share a way to accelerate the air dry stage? Using ventilators, maybe?

[@agauerm]

on a tray, uncovered, in the fridge for 12h

[@poleun9]

Please make char siu!

[@chefsteps]

here's our sous vide char siu recipe: www.chefsteps.com/activities/char-siu-tender-cantonese-style-barbecued-pork

[@poleun9]

​@@chefstepsGrant's version is interesting, but I want to see Tim's version!

[@michaelpham2221]

Wow. Looks great but it takes nearly 5 days to make

[@yedivakovara1478]

Can I substitute the air drying with putting it inside the refrigerator instead? I'm afraid the meat will go bad if I leave it outside for 3 days

[@carmenchiong1386]

Thanks chef ❤❤❤❤❤

[@MrEagleeye58]

In Singapore, the puffy skin is scraped off and roasted again so that its like Peking Duck.. flat biscuit like , no bumps.

[@Viettiencooking]

Cũng là heo nhưng màu sắc, độ giòn đạt đến mức độ nào là cả một công trình ❤ bạn làm rất tốt, xin cảm ơn

[@hunhunhaha]

花 in this case doesn't mean flower but pattern. Like when Chinese describe flower patterns on garments originally

[@silentboomber]

the chef just knows nothing about Chinese language😂

[@MikeTrieu]

There has *got* to be a way to accelerate the drying process than just a fan blowing in the fridge. Can't you run the air through some desiccant or something?

[@thanhhuynh5877]

Recipe please !?

[@billymerlin4186]

can you keep the leftover in the fridge and will it still be crispy?

[@chefsteps]

Yes! Fully roasted pork belly can be wrapped in foil or refrigerated in an airtight container for up to 1 week. Reheat using the foil boat method (leaving all of the skin uncovered) on a wire rack set inside a sheet pan at 400 °F / 204 °C until pork is warmed through and skin is crispy, 15 to 20 minutes. You can also freeze leftovers and reheat from frozen. You can either freeze leftovers in a single piece, or slice the pork belly into strips for 1-2 servings, and wrap and freeze those individually so you can reheat just the amount you want to serve each time. Reheat strips from frozen using the same foil boat method at 350-375 °F until pork is warmed through and skin is crispy. If the skin begins to char before the pork is fully warmed through, loosely cover skin with foil.

[@calvinwong365]

at the sametime feel like this clip was to show off breville crazy equipments lol

[@abdonmata9641]

But most air fryers go up to 200ºC (basket ones I mean). I bought a Cosori Turbo which jumps up to 230ºC. I must say that this dish have been hard for me to achieve properly, and after the bunch of days it takes to finish it would be heart breaking if it fails.

[@williamwong1902]

No five-spice powder in your dry rub/ cure?

[@NZtechfreak]

I've not seen it with dipping salt, I don't think I could part with scallion-ginger sauce with this pork.

[@chefsteps]

We've got a recipe for ginger-scallion sauce from Tim as well! www.chefsteps.com/activities/ginger-scallion-sauce

[@NZtechfreak]

@@chefsteps I make it fairly regular already, so good!

[@convertcd]

not having any luck finding a skewer tool like he is using; anyone have any ideas?

[@markschumacher1874]

Avanti 13000 Pork Belly crisping tool.

[@chefsteps]

It's a 3-prong sausage pricker from The Sausage Maker. Here's a link: www.amazon.com/TSM-3-Prong-Made-Sausage-Pricker/dp/B002L82SAO?tag=chefsteps02-20

[@convertcd]

@@chefsteps thank you for your timely response; I ordered one.

[@smartuitive]

all is great but i'd dip it in ketchup and bbq sauce and siracha

[@chefsteps]

You do you!

[@foxxtail06]

6:32 succulent you say? As in a succulent Chinese meal?!

[@ddn79]

The bougee way of making roasted pork belly. No Chinese restaurant is going to take 3-4 days to make this.

[@campolinabh9533]

Em Minas fazemos melhor, mais rápido e sem toda essa técnica. As vezes o simples o é o melhor caminho. Não desmerecendo o belo trabalho do chef, obviamente.

[@ensky551]

Looks nice but Hot Thai Kitchen’s technique is easier and more available to regular people

[@smartuitive]

whats the brand of the puncturing tool?

[@chefsteps]

It's a 3-prong sausage pricker from The Sausage Maker. Here's a link to purchase: www.amazon.com/TSM-3-Prong-Made-Sausage-Pricker/dp/B002L82SAO?tag=chefsteps02-20

[@omgitsalion999]

a 3 day recipe for porkbelly is kind of insane. it looks good, but this chef contradicted a lot of his own words

[@toddupchurch1028]

Wait. This guy was on ATK!

[@chefsteps]

[insert Leo DiCaprio pointing at TV meme]

[@neoli3610]

U want crispy soak the skin in red vinegar n baking Soda for 1hr than dry the skin

[@GrowingDownUnder]

I have seen some chefs pour hot water or oil over the pork skin, apparently it makes it puff better. Have you tried this method combined with your method?

[@aL3891_]

I've had good results doing that, used boiling water in my case. It makes the skin contract any dry out quicker in my experience

[@GrowingDownUnder]

@@aL3891_ some people swear by that method so maybe it's worth combining that method with this video

[@chefsteps]

We didn't test into this for this recipe. The amount of contraction and buckling from aggressive thermal shock might be a tough hurdle in this specific case. That’s the advantage of a lower, slower cook. The rate of contraction is more controlled-both in the meat and the skin, so you end up with a flatter, more even piece of pork. But you should definitely try blanching, if you’re not satisfied with the base recipe.

[@hellacooook]

A week to prep and about a minute to finish 😂

[@hellacooook]

Lithium orotate and amanita muscaria are very helpful for calming the nerves and it makes u better at cooking.

[@Macad-fe8uu]

Sous vide adds moisture to the rind. Worse still, if the rind is pre-salted, it'll draw in even more water, making it a long process to dry out the skin. I'm sure there is a better variation recipe that doesn't take as long. For example, 1. Use a salt crust to draw out the moisture and shorten the time for airdrying. 2. Skip sous vide. 3. Do everything in an oven at low temp like a smoked pork belly, then high temp to crisp up the skin. To prevent the stall (due to evaporation, commonly observed in BBQ), use the foil to cover the sides. 4. What about acid treatment on the rind? Chinese cooks typically use vinegar to further break down the rind.

[@Chzydawg]

Yeah and then you air dry the skin to remove the moisture from the skin. I feel like you didn't watch the video. This channel is about min/maxing. How to get high quality consistent results without needing 10 years of experience in the kitchen, by using techniques and equipment that are usually readily available. They basically are making idiot proof recipes, something you can give somebody that struggles to toast bread and they can replicate the results in the video without any trouble.

[@BlueDrumSteam]

yeah I think I‘m gonna take Chesteps word for it

[@danieledwards4274]

Is he from ATK?! HI!!!

[@HavenUpsurge]

Stop giving my secrets away to the masses I was the only one I’ve ever seen do baking percentages with meat 😭😭

[@chefsteps]

This is the way.

[@HavenUpsurge]

@@chefsteps it really is. I work at a rehab cooking for 25 people, so it would be a nightmare to try and figure out how much salt to add to 15lbs of chicken wings. .75 for bone in, 1% boneless works everytime

[@kelvie]

So some of us are really sensitive to the warmed over flavour from polyunsaturated fat in cooked pork belly after it sits overnight, do you guys know if air drying the pork for that long will introduce WOF?

[@chefsteps]

WOF is a legitimate concern. Unfortunately, prolonged exposure to oxygen will result in some lipid oxidation. If you’re very sensitive to it, it is slightly detectable. But we'd argue that the heavy cure with sand ginger, paired with the aggressive high heat puffing step mitigates a lot of that flavor. If you really want to get rid of the WOF, you could look into industrial practices like injecting phosphates (SHMP comes to mind) to slow down lipid oxidation.

[@TygerByte]

I was honestly interested until he said to let it sit in the fridge for 2 days.

[@brianfong5711]

Music Budget = 1 song and don't spend it all at one place!

[@norwegianviking69]

Browning the salt? Don't think so. Salt melts at about 800 C, without browning first. Maybe the wok was dirty...

[@chefsteps]

Tim addressed this in an earlier comment: Not a chemist. My best guess: the color change is primarily from the slight seasoning of the wok mixing with the salt. Between 400-500 °F, the wok will definitely reach polymerization temperature, and any residual oil at the surface may “smoke out”. Salt is an abrasive, so it will “scrub off” excess oil as you toss it in the pan, resulting in a slight brown tint.

[@trueseeker262]

You need to burn the skin then scrape it down. Then re oven. Thats the Cantonese pro do it.

[@ErebosGR]

Chef really likes having "no rhyme or reason" 😂

[@tharrie1]

that is long complicated procedure you could make it crunchy even if you didn't immerse it in water.

[@BillyHarvey]

I'm trying to understand what's going on with roasting the salt at 400F. There's obviously a transparency change on the edges but since sodium chloride doesn't melt for another thousand degrees (nearly 1500F) it's not the salt melting. Is this just what moisture in on the edge of the salt dissipating, other minerals color shifting, or something else? Any ChefChemists out there?

[@inoob26]

the salt is there to draw out the moisture from the skin, which is what makes the skin crispy (cooking without drying out the skin will end up making the skin tougher instead)

[@bostonbesteats364]

I was wondering the same thing. He said table salt is traditional, which would contain anti-caking agent which could possibly brown. But the recipe on ChefSteps specifies Diamond Kosher Salt, which has no additives, so I can't imagine it would change color.

[@EvanAristyaYudha]

Natural salt absorbs moisture and clumps over time. Restaurants does toast their salt from time to time to rid it off this moisture, and especially so on salts for customer use. Sea salt comes with minerals etc and toasting it does get it very very pale brown which I always assume comes not from the salt itself but from these other 'contaminants'. In this video toasting the salt THEN put other spice powders afterwards has an advantage of lower chance to burn the spices by toasting them directly on the wok.

[@bostonbesteats364]

@@EvanAristyaYudha You are missing the question. He's using Diamond Kosher salt, which is not sea salt and is 100% salt and can't change color

[@EvanAristyaYudha]

@@bostonbesteats364 unless you know exactly how they make their salt, how do you know it is 100% pure salt? Their website just states that their process doesn't use any additives. Doesn't mean there are none to begin with. It even states 'craft evaporation process' which indicates the starting liquid form. Have you tried toasting salt before? I did and saw the result. We do it to rid it off moisture, not the color change. It is still white by any means, but not the white it started of.

[@BreadedRedhead]

what about drying it with a hairdryer?

[@satanismybrother]

It’s a good idea but I think it would be quite energy inefficient. I think it would also probably dry the surface quite quickly but it would take longer for the moisture from underneath to move to the surface and dry out.

[@lcglazer]

Chef Marc Matsumoto air dried a whole chicken to crisp the skin using a fan in his fridge. It still takes a few hours or more so hair dryer aint good enough.

[@chefsteps]

You’d be holding a hair dryer for a while, sadly. We did have good results with leaving a small fan in the refrigerator aimed at the skin’s surface, so the idea is sound.

[@magnushem5130]

23 minutes and the only takeaway: dry the skin

[@Blackbeard1084]

"There's no rhyme or reason to this" :D

[@cdawg_sf]

Min 4 days to make one dish? Wow.

[@janovewaldner1]

Sometimes I have my doubts about the "drying part", because there are a lot of videos of people who roast the pork from raw, they only poach them a few minutes, and they get good crackling. So I don't know what to think. Shortcuts do exist, it seems. Here's a video, of a Michelin Star guy: kzbin.info/www/bejne/Y6PFqKN7iquthbM

[@ShowMeYourPotato]

How you treat your bunka knife hurts my soul

[@fdfgsa]

My problem with every crispy pork belly recipe is that there is not any easy way to know how dry the skin is. Also, that fridges seem to vary in how much they will dry meat. Can we get some science here?

[@luchinooliveros2469]

If your fridge isn’t drying pork belly in 3 days you need a different fridge lol

[@454Casull]

I’ve dried it for over 3 days and there’s not enough moisture left to puff

[@satanismybrother]

It’s not easy to measure moisture reproducibly. You can get electrode based moisture meters but they measure conductance which is part down to moisture but very sensitive to salt content. In this case being empirical about it is probably the best you’ll get.

[@chefsteps]

Without resorting to special equipment, one reliable way to track moisture loss is to weigh your piece of pork over time during the drying period. You could reasonably assume that the weight lost over time is primarily water. Aim for roughly 10 percent weight loss as a starting point. Subjectively, you’re looking for basically “rock hard” skin that's dry to the touch. You should be able to tap the skin with your nail, and there shouldn’t be any give.

[@fdfgsa]

@@chefsteps ty

[@roebucksruin]

"There's no rhyme or reason to this." Spends the next 5 minutes describing both the rhyme and the reason.

[@fnhs90]

Hes clearly referring to how you're sprinkling it. Stop finding criticism that doesnt exist

[@roebucksruin]

@@fnhs90 You've missed both the point and the joke. Best of luck interacting with the world around you tomorrow.

[@fnhs90]

@@roebucksruin sure, your bs is called out, and it's just a joke 😂😂

[@roebucksruin]

@@fnhs90 The truth lies in jest. Many jokes are at the expense of others. Your world view is too 2 dimensional, and you have far too many feelings. Be more tomorrow.

[@fnhs90]

@@roebucksruin hahha. Use all the fancy words you want, your bs was called out, and now you're trying to withdraw it as a joke. Hilarious 😂😂😂😂

[@perilla54]

If he wanted to demonstrate the right cut of pork belly, why did he choose one that was 90% fat?

[@agprd41]

Watch this in 1.25x thank me later.

[@seavale11]

mine better always

[@williamwong1902]

This process to brine, souvide, prick & dry and roast the pork belly takes too long... 😅😅😅

[@dodonggoldblum2085]

I wont bother following the steps if there is no rhyme or reason.

[@Rabbitthateats]

Yum. I love micro plastics in my food ❤❤

[@woutervos6054]

Oo eM Gee !

[@dennyo7798]

Was this skin on or skin removed?

[@chefsteps]

Skin-on.

[@Glenn-Glenn]

I don't know man. The sous-vide step doesn't seem to be worth the trouble on this one. Regardless, respectable effort!

[@chefsteps]

Give it a try! We like that it's completely hands-off and yields consistently excellent results. We'd say it's trouble-free.

[@xipi4595]

This is not the way you make it. Google ninong ry crispy pork belly, needs hot oil. Or search other Cantonese style crispy pork belly. Who developed this recipe?

[@delaCruzExchange]

The only thing detouring me from try this out is the 16 hours. Felt like you went in depth on the freezer bag, and just breezed over the "16 hours." Did you guys try a 4h, 8h, 12h? If so, what were the down falls?

[@SE013]

Exactly, I was going to look into that online. Will get back to you if I find anything reliable!

[@ehtikhet]

The fat wont fully render and the collagen wont completely transform into delicious gelatin.

[@victor7wy]

A Joule app style comparison, similar to how Joule compares sous vide temperature doneness for 4h 8h 12h 16h would be great for science, so people would be able to understand what trade offs of sous vide time yields what results! There are a number of recipes that do pork belly sous vide in the 16 hour range, though 16h is quite awkward to fit around life schedule wise, for a recipe that already requires a crazy amount of dedication. If you start at 4pm, it finishes at 8am (breakfast time) next day. Start at 8pm, it finishes 12pm (lunch time) the next day. You could shift the schedule around to make things work perhaps, though pretty much any semi reasonable time slot lines up with some time frame of family meal time when the kitchen is already busy - either at the start, or the finish of that 16 hours. If you start it at any other time block of the day, then you most likely either are prepping late into the night, or waking up at strange hours to dry it off and put it in the fridge...

[@chefsteps]

You can definitely play with varying time and temperature of the sous vide cook based on your personal preferences. 16 hours at 154 °F was our favorite texture, but 12 hours was good (if a little chewier). 8 hours was on the edge of acceptable, and 4 hours was just un-rendered and chewy. If you’re looking for a faster cook, you could try 170-175 °F for 6 to 7 hours. This would give you a more braised texture than what’s shown in the video.

[@delaCruzExchange]

@@victor7wy Thank you for the reply, this is super helpful. Also thank you for doing the math for the start and end time :)

[@ditlevbjerregaard571]

Chefsteps videos just keep getting longer