👋🇨🇳 Classic Chinese Style Pork Belly Recipe!

is Chinese style Pork Belly the BEST!
The aerated crunch from this method is no doubt one of the best. As always, 70% of your success comes from how you dry out the skin of the pork.
Dry skin = Crunchy Pork Crackling.
Chinese Style Pork Belly, with Rice & a Caramelised Chilli Sauce,
Hello China 🇨🇳👋
Ep 4 - Crispy Pork Belly from around the world 🌎
Using @murrayvalleypork belly for this classic!
I'm on a mission to explore pork belly from around the world, Join me on this pork belly ride,
And let's explore the world's cuisines with pride.
What Country is Next?
Recipe - CLASSIC CHINESE STYLE PORK BELLY
Ingredients
2 Kg Murray Valley Pork Belly
1 Tbsp Chinese 5 Spice
1 Tbsp Salt
1 Tbsp Garlic Powder
1/2 Tbsp Rice Wine Vinegar
1/2 Tbsp Distilled White Vinegar
*Rock Salt - Enough to Cover the skin of the Pork Belly
Method
1. Using a Jaccard, (if you want that white tool, link in bio) Prick 345,678 holes into the skin of the pork.
2. Dry The Skin of Pork. 2 to 4 days in the fridge, place the Pork Belly skin side up on a wire rack, uncovered.
3. On Cook Day, Preheat oven to 180c
4. Make some slits in the meatside & season well. Flip your pork belly skin side & wipe off any seasoning on the skin. It will burn so brush it off.
5. Build a foil boat & wipe some rice wine vinegar onto the skin. It will help break it down a little. Top the skin of your pork belly with Rock Salt. You don't want to see skin.
6. Bake at 180c for 60min
7. Take the pork belly out of the oven & remove all the salt, wipe the sides as well.
8. Brush White Vinegar onto the skin.
9. In the oven on Grill Setting at 250c for 20 to 30 min, until crispy & golden.
Stay tuned for the Caramelised Chilli Sauce Recipe! It's a knockout🌶👊
#murrayvalleypork

[@fierypickles4450]

I love how multinational cooking is. Truly transcendent bringing us all together to get fat 😊

[@eindride1268]

That's a really convoluted and pretentious way of saying it's convenient that most cultures enjoy quality tasting food

[@Lat557]

😂❤

[@greyson042290]

animal fats couldn't makes you fat, Starches, sugar and anything that contains carbohydrates, animal fats are not soluble

[@helicopterhelicopter8651]

@@eindride1268 im sure youre fun at parties

[@Jadethesillyilly]

@@eindride1268🤓

[@ArcheWhatzitGonnaB3]

Finally, a pork belly recipe that doesn't take 6+ hours, a grill, a smoker, and an oven all to cook one meal.

[@veritatas678]

hell ya

[@carasomebody6477]

Just what I needed!

[@Sulungu-sulunguu]

Chinese style 🤙🏽

[@FeliciaKimura]

Where's the recipe?

[@armuk]

thumbs up for not pimping some branded spice rub/blend

[@Elysian-III]

That crunch sounds really divine

[@Copewithcoke]

As a chinese you nailed that

[@vivalavida20]

摩西！

[@cruzmakaveli9891]

They said " seeing is believing". i say seeing is tasting plus hearing that heavenly sound of CRUNCH.....Yummo!

[@lex28lush10]

Oh yeahhh baby 💗💗💗 I was literally thinking of why you didn't use this foil wrapped around roasted chinese pork style . Here you are doing it 🎉 I love the meat tender and juicy and very crispy crackling 🕊🕊🕊

[@dragon_king-95]

The pork king

[@BrauzzieBBQCompetitions]

Beautiful my friend

[@abusmokeeyyy1874]

Brother your videos are the best keep up the content ❤❤

[@thesmokerbaker]

Really appreciate that my friend!

[@letsgobrandon4175]

​@@thesmokerbaker The only difference between this and almost every other pork belly is the seasoning. Your misleading titles show how much of a click bait hack you really are.

[@ar-sithf.austin3744]

A limey the the best at cooking? Pfffh. No such animal

[@mabellemichelle]

It's called siu yak in Cantonese and you see this commonly sold in bbq stalls. Lots of other cultures have a similar concept to crispy or deep fried pork belly.

[@sitheakewinphlong6579]

They're amazing, and here in Cambodia, they're called sar siu

[@bonso6702]

yes and bbq in cantonese is siu mei

[@yououttapocket]

​@@bonso6702??? BBQ is not siu mai. Siu mai is a type of dim sum

[@Zbar_q]

you mean siu yuk?

[@Zbar_q]

算啦燒腩仔

[@davirodau]

I've made one of your recipes, and everyone LOVED it!! Cheers from Central Coast!

[@tweezy4533]

Brother had no words at the end 😂

[@sillwuka]

That's one of the best I've seen!

[@thesmokerbaker]

Much appreciated 🙏

[@kafishteakeepersjourney4479]

The only cook on KZbin that clearly share the temp and time🎉

[@ephilippos]

Mbravo!!! Most consistent & precise vid on crispy chinese pork belly!!

[@Zipfei_Kloatscher]

You really perfected your crispy skin game. Flawless crackling every time... 💪🏼😀👍🏼

[@thesmokerbaker]

Thank you! Pork belly is my wife's favourite & probably the reason I'm still married🤣🤣😭💪🙌

[@FeliciaKimura]

​@@thesmokerbaker Please share your recipe...

[@patnoah7850]

Love this recipe ❤❤❤much respect from South Africa 😎👍🏼

[@gicoleli7261]

One of my favourite Cantonese barbecue dish

[@sergiolongoria7371]

The first time he says 180 degrees. The second time he says 250 degrees Celsius. Was the first time also Celsius or Fahrenheit?v

[@thesmokerbaker]

both temps are Celsius. 180c for 60 mins. Then 250c on the grill setting for 20 to 30min

[@thesmokerbaker]

Yessssss!! That's AWESOME!!

[@Lat557]

Yummm

[@thesmokerbaker]

Really glad you liked it!

[@kaluluwotataravaki9374]

Thank you for sawing you way of cooking. it's nice delicious taste and keep it going boss 👍

[@chadchan1316]

thumbs up for mentioning the origin

[@thesmokerbaker]

I love this method!👍

[@eugenevisser2187]

Yes please! 😋😋😋👏🏿👏🏿👏🏿👏🏿👏🏿

[@OrNaurItsKat]

I think i would have waaaayy too much fun using that pokey-holey thing (tenderizer tool?) Maybe it'd even be quiet enough that my husband wouldn't feel the need to come in the kitchen and ask if I'm mad at someone like when I bust out the mallet tenderizer lolol

[@jerga2002]

You fu**** nailed it. Perfect recipe

[@AriesSupertramp]

I found that vinegar has no effect. It's all about drying out that skin as much as possible before broiling it.

[@lockpickingstudent1255]

I think if you douse hot oil on that skin, it will crisp up and inflate more making it softer and crunchier.

[@kimgalo7313]

Perfect! 😋

[@thesmokerbaker]

Thanks! I'm really glad you liked it 👍

[@kingk2405]

That is the way I cook it . Notice that you need to eat it on the day as the crackling will become chewy with the humidity in the air . Now I really love pork bellies but overall the best of the best pork recipe is the Chinese Char Siu . When you have tried it you can’t stop !

[@bigtdawg2626]

Pork belly is so dang good.

[@Lady-Bug3]

I made pork belly for the first time using another of your videos methods. It turned out delicious but the skin did not do what you are showing here. Turns out the video did not specify you need a grill setting on your oven or an alternative. Not crispy skin but delicious. Any tips on how to crisp the skin?

[@damonjakobeit1830]

So theres a few things id recommend that he doesnt do, i would par boil in wok or large pan skin side down for 2 minutes. Flip it cook the meat side 2 mins. Take it out and stab tons of holes but dont go too deep only stab thru the skin. Then salt the skin, leave it there for 10 minutes covered in salt, then use a knife and run the edge across the skin to scrape up the salt and youll also clean whatever hair or debris is left on the pig skin. Then salt it again massaging the salt into the skin. Then go ahead and do what he does. If youre an American like me, your oven doesnt have grill setting so youre gonna wanna broil it.

[@damonjakobeit1830]

Really drying it out, letting it sit for a while uncovered and salted helps, specifically using rice wine vinegar helps

[@EnforcerTV]

That fucking crunch I love it

[@annotjoptjop8037]

👍

[@ishan7354]

Saw my first vid of yours yesterday and subscribed…outstanding cooking and simple to follow

[@thesmokerbaker]

Thanks so much!! I really appreciate your comment my friend🙏

[@matetemate2346]

Home master od pork belly. Man this look so good like another pork belly video from your channel

[@billz2377]

tastes so good he had to cover it in a sauce

[@WheezyNL]

As a pig I can say this is well worth to die for

[@chk3700]

Sweet Jesus ❤

[@thesmokerbaker]

Thanks! Definitely one of my favourite methods👌

[@matthewwhittington-jk9ep]

That is good pork belly my recpie are: pork belly melon soup, fried stuffed pork belly, mango pork belly pie, steamed and brasied pork belly, pork belly vegetables and pork belly with beans.

[@Kiwitime96]

I needed this so bad. Thank you brother

[@danlboom2092]

wow,good job chef

[@haitianpablo4538]

Great video‼️ keep doing your thing bro

[@Hunta1357]

You should make Bahn mi in a video

[@terencemcgeown2358]

I can't eat Pork anymore as I formed an allergy to it. I love to watch recipes on it though as I remember the taste & image myself eating it. Some may say I'm teasing myself, it maybe true but I just miss pork so much. 15yrs now.

[@mariotedjo16]

Omg looks like heaven taste

[@Zbar_q]

as a Cantonese, I approve

[@masondegaulle5731]

Trying this on Sat arvo, cheers. 👍

[@benwatson1414]

Where do I buy one of those stabby thingys that u use one the skin side

[@thesmokerbaker]

I've got a link for it somewhere but you can get them from Amazon. It's called a Jaccard 👍

[@ArifSelect1]

Liked for using celcius

[@agalund]

Looking so good

[@Helloearth1983]

I'm trying right now

[@thesmokerbaker]

awesome! let me know how you go

[@Helloearth1983]

@@thesmokerbaker I made it and ate it, the wife loved it and so did I. It was so easy. Thanks mate

[@thesmokerbaker]

Really happy to hear my friend!

[@i_fuze_hostages6]

Love 5 spice

[@thesmokerbaker]

Me too! especially on pork👌

[@mentalasylumescapee6389]

why don't you just stuff the microphone into the pork crackling and cut so we can hear it more

[@neurocosm]

Gonna try :D

[@mariussefu3]

God damn mouth watering results

[@tosspot1305]

whats that tool thing you used to pierce the skin at the start?

[@thesmokerbaker]

It's called a Jaccard. Amazon👍

[@tosspot1305]

@@thesmokerbaker thanks

[@lerneanlion]

Recommend eating these chopped pieces of crispy pork belly with noodles. They are so good together!

[@jordentreacy7459]

I have never see this particular method did you come up with this yourself ? very nice !

[@basmo3060]

What’s the name of the poking tool?

[@thesmokerbaker]

It's called a Jaccard. Amazon😉

[@roderickl9539]

You cracked the code!.. Well done!..

[@progambol]

Would suggest throwing water into the pan for the final stage. For first time cooks keeps the meat moist.

[@KCloudzz]

I’m trying this right now! I’ll let everyone know how it goes :)

[@agaba5500]

i like that knife. and i like that crunch. and i wanna know what kinda dipping sauce that was

[@mikegagnon1411]

🇨🇦👍… exactly the way I make it … I broil at the end to make that crunch .

[@pedrostlouis4250]

your recipy doesnt get me crispy pork belly?! try again

[@asleepcrow3]

Fantastic

[@susie1736]

How long do you let it rest?

[@thesmokerbaker]

15 mins tented with foil

[@fastw3748]

is there any way to make something close to this one with beef or meat

[@thesmokerbaker]

I get this question alot. Unfortunately there is no real substitute. You can do crispy skin chicken or duck but it's not the same.

[@FrankieandBillie_]

Wow, looks amazing what’s the tool called your using? 😊

[@thesmokerbaker]

Thanks it's called a jaccard. It's in the category of meat tenderiser

[@ScottD-44]

My Mouth Just Fell Off My Face

[@thesmokerbaker]

🤣🤣🤣 Glad you liked it! hope your mouth is ok😆

[@ScottD-44]

@@thesmokerbaker LoL, Thanks Brother 🙏🏻

[@dakoolkidz1909]

Whats the sauce recipee, looks soo goood

[@thievingpanda]

I cannot wrap my head around putting that much salt on my food, even if its wiped off.

[@Jadethesillyilly]

You won’t taste much of it

[@thievingpanda]

@@Jadethesillyilly okay

[@tranquilanimaljamlover66]

I'd like to try that

[@creativeflow952]

Are these American oven temps I have mine in the oven now? The only reason I'm asking is because 180 seems awfully low.

[@thesmokerbaker]

Celsius!! I live in Australia. Hope it turned out ok

[@azncutie369]

What is the device you're using to pierce the skin??

[@hphp6135]

Fork works just as fine if you dont have that spikey thing

[@AfrikanTaO]

Brother!

[@frafra224]

Holy shit it's the only instruction that works!

[@mrtop.hat.5989]

I’m Chinese and this actually is pretty authentic

[@FeliciaKimura]

What's the recipe?

[@Will-kc7kx]

What oven mode are u using. With the fan on or just top grill

[@thesmokerbaker]

Just top grill for the 2nd part of the cook. My oven settings for grill are normal grill and maxi grill. I use normal. Hope that helps👍

[@Paridailyrecipe]

Nice

[@letsdomoregood]

Looks amazing! I need to do this this weekend! Where do you get your pork bellies?

[@thesmokerbaker]

I get my pork bellies from lugarno gourmet meats in Sydney

[@mymy22able]

From a pork

[@letsdomoregood]

@@mymy22able Hahaha. Very true!

[@pretttyyyyme]

I was wondering what is the name of the tool u used to put all those holes in the skin

[@Alex64677]

😘😋

[@IMOO1896]

Are you saying vinegar?

[@thesmokerbaker]

yes vinegar. Plain or apple Cider Vinegar is good

[@stevethea5250]

THATS THE TYPE OF CRUST I LIKE

[@user-zm4tr8od3g]

ดูน่ากินกว่าคนไทยทำอีกค่ะ 😅

[@kelvinmosquea2101]

❤❤❤❤❤

[@Thizz2011]

Man he didn’t say a word after eating, you know it was good lol

[@JessicaGarnham-dh1cj]

Is it safe to shut the oven door when grilling? I was always told to keep it slightly open to prevent the glass from smashing

[@Flamwolfz]

this got him onto MKR

[@conpirr]

Going to make it today..how much garlic and 5 spices powder??...And the saus recipi..sorry for al the demands😂

[@frisco9568]

Aussie accent

[@DriveFixDrive]

I followed this on the dot, but I was working in Fahrenheit. I did the first portion at 180 F 60min and then heard "250 degree Celsius"....oh crap.😅

[@thesmokerbaker]

😢😮

[@omanalonzo2836]

The beat. To dipped it... IT s guacamole. Man

[@ashleyjackson8538]

Hungry now

[@stefdearlife]

What's the liquid on the surface before make it crispy?

[@thesmokerbaker]

White Vinegar

[@denabatt]

My mom would cut the skin off and just bake it making pork rinds, yummy.

[@pixel_games87]

Dont belive you would answer, but what souse did you used in the end and how to make it

[@thesmokerbaker]

It's a Caramelised Chilli Sauce. You will find the recipe & how to vid here 👉 kzbin.info/www/bejne/rJLYfauAdsqKaJosi=1Y-qKDWnhDHSd4z0

[@pixel_games87]

Thanks so much

[@Derpy_af]

How we will know it's Chinese BACON?

[@thesmokerbaker]

not quite bacon. Bacon is cured pork belly