👋🇨🇳 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?

[@jonomojo]

Fr fr

[@Copewithcoke]

As a chinese you nailed that

[@vivalavida20]

摩西！

[@Ryotasuッ]

As Chinese dispute west Phillipine sea💀

[@funsky77]

@@Ryotasuッ always one that will bring politics into cooking 😒

[@ephilippos]

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

[@tweezy4533]

Brother had no words at the end 😂

[@sillwuka]

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

[@thesmokerbaker]

Much appreciated 🙏

[@matetemate2346]

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

[@eugenevisser2187]

Yes please! 😋😋😋👏🏿👏🏿👏🏿👏🏿👏🏿

[@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🙏

[@WheezyNL]

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

[@tq6892]

Does this recipe work without the vinegar? Thanks

[@thesmokerbaker]

Yes it does. Only if the skin is dry though. If you are worried it will taste like vinegar, it won't.

[@tq6892]

@@thesmokerbaker I had no vinegar to hand and the store was closed. I tried it without and it was great! Everyone happy 😊

[@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

[@Lat557]

Yummm

[@thesmokerbaker]

Really glad you liked it!

[@Zbar_q]

as a Cantonese, I approve

[@jessicavakauta6311]

Wow. Thank you.

[@danlboom2092]

wow,good job chef

[@roderickl9539]

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

[@kimgalo7313]

Perfect! 😋

[@thesmokerbaker]

Thanks! I'm really glad you liked it 👍

[@salossachall6332]

I am so intersted, could you give the details resep? Many thanks before

[@i_fuze_hostages6]

Love 5 spice

[@thesmokerbaker]

Me too! especially on pork👌

[@Andrev420]

Where you get the skin poking tool from?

[@thesmokerbaker]

Amazon my friend. It's called a Jaccard.

[@flugmodus9214]

@@thesmokerbakerdoes it poke the holes even when the pork belly is not boiled?(Thats really tough skin, having a hard time without boiling first but can’t seem to avoid…) Thanks for the video!

[@mikegagnon1411]

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

[@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!

[@agalund]

Looking so good

[@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 🙏🏻

[@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

[@dakoolkidz1909]

Whats the sauce recipee, looks soo goood

[@Paridailyrecipe]

Nice

[@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.

[@MrZliffer]

What was the sauce you dipped it my man?

[@thesmokerbaker]

Thats a Spicy Caramelised Chilli Sauce. It's not hard to make & it's amazing with Pork. How To Vid for the sauce is coming soon

[@khaelamensha3624]

Another classics are Hoi sin with or without chili sauce with it

[@conpirr]

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

[@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

[@psalmingit]

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

[@stefdearlife]

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

[@thesmokerbaker]

White Vinegar

[@creativeflow952]

Whats the name of the hole punching tool that you used? Please and thanks you.

[@thesmokerbaker]

It's called a Jaccard. It's in the category of a meat tenderiser

[@creativeflow952]

@@thesmokerbaker Thanks for responding....

[@stevethea5250]

THATS THE TYPE OF CRUST I LIKE

[@conpirr]

Whats the name of that little machine..to poke holes??

[@thesmokerbaker]

It's called a Jaccard

[@conpirr]

​@@thesmokerbakerthank you❤

[@hedgehoginacanoe5838]

Damn that looks good enough to make a vegetarian try it

[@Jadethesillyilly]

And make all the know it all vegans on the comments shit up

[@pro2av216]

muslim too

[@Jadethesillyilly]

@@pro2av216 that’s ok, it’s when they try to say that bring Muslim is better than not, that’s not cool

[@salossachall6332]

I am so intersted, could you give the details resep? Many thanks before

[@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]

😢😮

[@AfrikanTaO]

Brother!

[@District1DnB]

Doesn’t the skin get too salty using this process?

[@thesmokerbaker]

No it really doesn't. To the point you could add salt at the last stage of the cook for seasoning. Trust the process. Don't score the skin.

[@kelvinmosquea2101]

❤❤❤❤❤

[@ashleyjackson8538]

Hungry now

[@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

[@nps-m1e]

ดูน่ากินกว่าคนไทยทำอีกค่ะ 😅

[@joefuentes2977]

I would make spring rolls and banh mi with that

[@IMOO1896]

Are you saying vinegar?

[@thesmokerbaker]

yes vinegar. Plain or apple Cider Vinegar is good

[@karelnovak7443]

Hello, can someone please tell me what kind of spices are used there?

[@ellevictory1339]

Correction this is our families favorite with steamed rice 🍚 Oh my goodness!!! 😂😂😂😂💃💃💃💃💪👍😁😋😋😋😋🤤🤤🤤🤤🥰🥰🥰🥰💕💕💕💕💖💖💖💖

[@cruzmakaveli9891]

What is that item you use to punch holes in the pork Belly skin and where can i buy one ?

[@ThaoNguyen-id3un]

180 F or C for 60 mins?

[@thesmokerbaker]

180c for 60 mins👍

[@Die9616na]

And what’s the last baked? 150x30?

[@MultiBrookman]

Beautiful 😊

[@pretttyyyyme]

Wats that tool being used to put the holes in the skin

[@BoopBoopBoopMe0w]

Hey Joe please Try kokorec and shout out please

[@luckyozzy6463]

What sauce did you use to dip in the crispy belly?

[@thesmokerbaker]

It's a Caramelised Chilli Sauce. The recipe is on my page

[@TheMultisportGeek]

What can you use other than 5 Spice? I'm looking to Westernize this dish.

[@thesmokerbaker]

Your options are endless when it comes to seasoning. Try this one: 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 1 tablespoon garlic powder 1 tablespoon smoked paprika 2 tablespoons brown sugar 1 teaspoon dried thyme (or any herbs you prefer) * You could add onion powder and chilli if you like 👍

[@thesmokerbaker]

For the brown sugar; use the soft brown sugar variety. Not demerara or raw brown sugar.

[@TheMultisportGeek]

@@thesmokerbaker thanks!

[@kat0522]

Heo quay Việt Nam

[@stevencrvelin4765]

Anyone know what the vinegar does to the skin ??

[@thesmokerbaker]

It aerates the skin whilst extracting any remaining moisture 👍

[@JackSmith-gm9gs]

I have tried this so many times and failed. I have learned that many countries all use convection ovens. If you don’t have a convection oven (like me), it doesn’t work.

[@masih24]

Make more piggy 🐽 cooking videos I love them ❤

[@rickytochhwng5163]

so basically just adding that Chinese fire spice made it Chinese style pork belly huh?!

[@addie1775]

My skin just turns to jelly like😢

[@hrsmrt9292]

Best served hot with Soy sauce

[@Xueqs]

Just airfry it with no prep lmao

[@trueseeker262]

Haha The skins not even fully puffed up, need new dentures after eating.

[@PhantomFilmAustralia]

You just pored a kilo of salt into that liquid flavour and killed it!!

[@vlado7773]

You share

[@kaccarri4068]

早上好中国。现在我有冰淇淋

[@yourewelcome4392]

Hey Lavar Ball

[@equiaux]

Dry Rat seasoning 😳

[@jeronewashington9372]

Thought that was Mexican oh well

[@jonasbelardo9227]

as filipino i approve this pork belly lechon style

[@urnosraident.2553]

It's not lechon

[@ชัชพิสิฐ-น3ล]

😮😮Isbinla

[@seal869]

Need more rock salt

[@thekooolest1]

250°C? So ~500°F?

[@thesmokerbaker]

correct👌

[@mbalce6220]

None of it is Chinese.. but it's nice and crispy

[@mabellemichelle]

???? You see this sold in every Cantonese bbq shop everywhere. Hong Kong is famous for their bbq like char siu, roast duck and this. It's called siu yak in Cantonese. Lots of other cultures have similar concepts to crispy pork belly.

[@mbalce6220]

@@mabellemichelle yeah but not the way they cook it.

[@khadijahbegum3546]

Bro only cooks pork like what

[@Elysian-III]

That crunch sounds really divine

[@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

[@kevingraham5078]

​@thesmokerbaker excuse me do you have for beef brisket, followed your pork and was unreal 😊

[@armuk]

thumbs up for not pimping some branded spice rub/blend

[@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

[@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

[@babilabub]

Just made this. Accurate temperature and easy procedure. Its a hit !! Thanks mate.

[@thesmokerbaker]

Great to hear mate!

[@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...

[@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 🕊🕊🕊

[@itsthestickman4807]

This recipe is great and so accessible to pleople with no smokers

[@unknownreality7941]

💯🔥💪🤙

[@thesmokerbaker]

🤜💥🤛

[@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

[@gicoleli7261]

One of my favourite Cantonese barbecue dish

[@kafishteakeepersjourney4479]

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

[@davirodau]

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

[@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

[@mtv565]

Nice to eat once in a while, like Christmas or celebration party. Not healthy to eat everyday as a meal. Many of chinese dishes taste great but are actually unhealthy, oily, too salty and choke up your arteries.

[@thesmokerbaker]

I agree, pork belly, irrespective of culture or cuisine should be consumed only for special occasions! so fatty... that's why it tastes sooooo good😅

[@AriesSupertramp]

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

[@pedrostlouis4250]

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

[@Mister_Y]

Is that low broil setting? My oven only has temperature setting for bake. Broil only has a low or high setting.

[@thesmokerbaker]

Ok im not 100% but I think it's broil setting. You want approx 20cm distance from the pork belly to the heating element. If you have that distance follow the 250c. If you don't have that distance, I would probably start low and see how it goes. Let me know what you end up doing.

[@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

[@susie1736]

How long do you let it rest?

[@thesmokerbaker]

15 mins tented with foil

[@Teledible]

Who’s gonna tell all these youtube cooks. Thats not how its done. Practically no western chefs realises how technical it is to make siu yoke actually good. You’ve got to boil the pork belly before drying and brining it with salt and spices. The boiling of the pork belly not only sterilises the meat for a cleaner brining process, it also tenderises the skin for a proper crisp skin. This crucial step is often glossed over by virtually every amateur siu yok recipe. There is a big difference between a thin wafery crunch to your skin and a gummy tacky stick-to-your-tooth crunch. Do better!

[@kevingraham5078]

Made this today followed his recipe and it was something else 👌🏻 bearing in mind a couldn't cook toast before this honestly, So a can cook 😂😂😂

[@thesmokerbaker]

Great job! really really happy you tried it. This method will never let you down

[@kevingraham5078]

@@thesmokerbaker have you got any for brisket buddy