Crispy pork belly every time

Ingredients
- Pork belly (you want a piece from the centre of the belly preferably)
- Salt, lots of salt…
- Any seasoning or rub your little heart desires for the flesh
Method
1. The day before, take the pork from the packet and dry it really well with a paper towel.
2. Score diamond patterns into the skin but make sure you don't cut past the fat, you just want to cut through the skin.
3. Place your pork belly onto a wire rack and season it heavily on the skin side.
4. Place in the fridge overnight.
5. The next day, pre-heat your oven to 180°C.
6. Take the pork belly from the fridge and brush off any excess salt on the top.
7. Season the flesh side with any barbecue rub or cracked pepper.
8. Place into the oven for 1 hour. After 1 hour, turn the oven up to 220°C on the grill or broil function but make sure your pork is still in the bottom half section of the oven.
9. Cook it like this for another 30 minutes or until the skin goes super crispy. Just be super careful you don't burn the crackling at this point as all ovens are different.
10. After a total of roughly 1.5 hours in the oven, your pork belly should be super crispy and still juicy in the centre. Remove from the oven and let it rest for at least 25 minutes before you slice it.
11. Enjoy!

[@l.KTR.l]

Crackle is addicting to me stop making me hungry

[@xSCHEF]

Look at babes cute smuggie ‘this is good’ face at the start :D

[@alessandrafuca2633]

​@@xSCHEF 👍❤️❤️❤️❤️

[@pamelaconnolly4566]

LoL...

[@HannahSue97]

Hahaha same

[@lamlaysarie7079]

"Crackle" Yeah no crap, Sherlock.

[@fisher7636]

This guy is one of the few KZbin chefs who seems genuine and isn’t over the top, dancing around and being unnaturally happy. I’m a fan

[@michaelpowers9259]

@Fisher - I know exactly what you mean.

[@meddlerx9930]

He has a restaurant. He is an outstanding chef

[@riventheexile7387]

​@@meddlerx9930 yet he puts garbo spices on pork.....

[@Keith_4strung]

Uncle Roger approved his fried rice.

[@lisa-marierota8860]

Same

[@mikeweber1302]

For those new to the channel. Don't forget that Andy cooks using the metric system! So he's talking about Celsius not Fahrenheit

[@sydneykenyon9728]

No wonder it is still raw 😅😅

[@AnneMB955]

Us Aussies are always converting to Celsius from US based cooking shows. We’re used to it now. 👋🏻

[@mentalasylumescapee6389]

@@AnneMB955 Andy is from New Zealand ok, get that through your head, not gonna steal him like everything else you Ozzies try and steal from us.

[@pastashack3517]

​@mentalasylumescapee6389 but he lives and works in Australia, so he's an Australian chef. A New Zealand-born Australian chef

[@mentalasylumescapee6389]

@@pastashack3517 sorry caught ya again trying to steal a Kiwi, you dam dingo. "After leaving school in Year 10, he trained at chef college in Auckland, New Zealand"

[@jovanvuj]

F..cking normal instructions, simple and straightforward. I’ve been looking for a recipe for an hour and then you show up. Thanks!

[@jamiehamilton6887]

my wife adds milk at the last minute to make popcorn

[@Qub3rs]

That crunch... music to my ears... 🥰

[@thedarcehole]

Hearing these two heathens eat hurts me. Delicious no doubt

[@charlesfernandez9670]

That crispy skin😍😍😍

[@revmd621]

😋😛

[@DMSProduktions]

Fore?

[@Kboogie333]

Looked forever for a video and this was the simplest way I’ve seen it explained. Turned out perfect thank you!

[@luna_is_bi_and_non-bi]

I love that it's crunchy on the outside and juicy on the inside.

[@cspace1234nz]

Him: Hey babe, what do you want for lunch tomorrow Babe: Babe !

[@xander31591]

LOL! 😂 😂

[@daisyterry9508]

That was wicked!!🐷😅

[@river7874]

That'll do, Pig. That'll do.

[@TheSidanth]

Npcs

[@Marcus-eb4yx]

Bwahahaha

[@niklasroterud3095]

In Norway we call this «ribbe» and it’s one of the most popular dishes to serve on Christmas Eve. An absolute classic and the crispy part (svor as we call it) is always the most exciting 🙏🏽

[@whengrapespop5728]

Best food on the table. Except we include the actual ribs, though, hence “ribbe”.🇳🇴

[@jethrocheyenne]

I just finished cooking it. Andy, you're a legend. It worked perfectly.

[@sknaysmith]

Is it cooked on celsius or farenheit?

[@jethrocheyenne]

Celsius. 😊

[@jethrocheyenne]

Celsius 😊

[@miguelmelendez7260]

Andy. You are too fucking chef on KZbin. So direct, simple, and to the point. I appreciate the genuine simplicity of your dishes. Of course it has taken you many years to achieve the level of professionalism in your cooking to the point where it seems like anyone can do it, its simply amazing. When a pro makes their trade and make it look like child’s play is truly mesmerizing. You’re top 3 chefs for me personally on the web. Love your content brother. Sending much love from Chicago IL

[@scottsyoutubevideos]

you need to check your grammar champ.. specially the first few words champ..

[@David-vn4qu]

Can’t wait to try this. Thanks for making one of my favourites cut so simple.

[@michaelkline884]

Beautiful Andy and you said the magic words “careful or you’ll over season it”! 😆❤️

[@exceedingly4665]

They look like two kids who are thoroughly enjoying themselves. 😂

[@Gerolanfalan]

Thing is, they're a couple who still know how to keep the magic going!

[@joycefredison8811]

😂

[@JeremyMacDonald1973]

@@Gerolanfalan I mean it is pretty easy to find magic when you are eating crispy pork belly!

[@alucina2010]

Is the the temperature F or C

[@hippeastrum]

@@alucina2010 Celsius

[@jethrocheyenne]

I'm cooking this tonight. Been researching recipes. This 1 is by FAR the simplest, most authentic method.

[@Enlightenment246]

I cook this in my Cobb, fantastic.

[@MrMcGillicuddy]

I looked at a lot of really elaborate prep recipes to get that crunch but I knew there had to be a faster simpler way so I was searching for temp ranges needed. totally forgot how nice broil can be for certain applications. thanks a lot Andy. My name is Andy and I'm a fairly decent cook so I had to click on your page haha

[@wardiya3arbiya]

Looks good only on youtube. If you were a good cook you would know why belly pork recipes are long and complicated. It takes 12 month to make a Parma Ham. But you go! Put your belly pork in the oven for 2 hours then grill it🤢🤮

[@MrMcGillicuddy]

@@wardiya3arbiya Oh I absolutely get you and i ended up doing it slow and low over cherrywood smoke. I cooked it too slicing temperatures so it wouldn't be falling apart and I put the boiler on really high in the kitchen then and just finished it. Finished it to pork grind consistency blessed was smoked it was really good

[@ommk9650]

​@@wardiya3arbiyasnitty cow.

[@WartyComb49398]

@@wardiya3arbiya what does parma ham have to do with it... ive never cooked this but if theres a large difference between this simple method and something more complex, what exactly sucks about this method that the other methods improve upon

[@alexluce4907]

Finally! A realistic not overly seasoned recipe with utterly difficult instructions..make more videos...you're helping simple people who want to make their own good food a great deal

[@riaanvanwyk3689]

Andy I've been coming back to this simple and delicious recipe everytime. My parents are visiting from abroad and pork belly is my dad's favourite dish. Cooking this tonight as a final treat before they go back home tomorrow.

[@fedism]

How did it go with the recipe?

[@millymosis]

That is perfection, I love watching this bloke cook!

[@keanubartolata3465]

crispy baked instead of crispy fried👍

[@kkrishna1718]

I can't tell you how much you resemble my maternal uncle. Not just face but body language as well. Love the food you make and happy new year. 🎉🎉🎉

[@abisheks2418]

Andy the pork looks absolutely delicious!

[@robertspivey4631]

I'm definitely going to try this method. Thanks mate.

[@karentharp9328]

Omg! Finally something that looks like crunchy heaven that I can actually eat being on Keto lol!!!

[@xlythen]

omg, that looks soooo good ... and sounds even better :D

[@donnabacon4681]

Love him! Babe is sooooo lucky!!

[@ac-stingz]

Cantonese version is Siuyuk, instead of scoring the skin, traditional BBQ (Siu Mei) shops usually use spikes to poke holes and roast in huge charcoal fired oven.

[@suechapman6026]

When I crave siu mei I’m so blessed to have a Vietnamese “sub town” (?) very close. And I’m blessed that DH doesn’t love it as much as I do, it’s ALL MINE!!!!!

[@RandomGuy-ghs]

@@suechapman6026 烧肉and烧卖are very different things

[@ac-stingz]

@@RandomGuy-ghs She meant 燒味（mei）not 賣（mai）

[@RandomGuy-ghs]

@@ac-stingz mb

[@mawi1172]

We're not craving the Asian methods Thank you. Right now we're talking about this recipe. Stop trying to make every conversation about Asian😮😮😮😮. Other nations do like their foods too! 🤔🤔🤔🤔🇺🇲

[@haroldseaman4243]

My wife and I just had the pleasure of visiting Mississippi for a week. Those fellas in the south have it down!!! If get a chance to visit definitely check out those guys making it in big vats right in the back of their pick ups same as the Crawfish boils!!! Left heavier than I showed up Love your videos tremendously!!! Very jealous of how much Waygu used in your videos never had it and living in Michigan you will pay 300$ for a 6 oz if you can find it lol!!!

[@phyllisneal8687]

This is the BEST show‼️ GREAT team, you two ❤️

[@damaldazzar]

I swear my dad had godmode everytime he made porkbelly. I saw him take a todler-sized piece of hog out the freezer morning of Christmas Eve, lock the family out of the kitchen, then serve THE crispiest, best seasoned, most succulent, melt-in-Your-mouth, hunk of goodness 6 hours later. WITH fucking made from scratch sides AND dessert! The kind of meal where everyone nerds a nap afterwards.

[@Enlightenment246]

Love the simplicity of this recipe, thank you.

[@zzzz759]

Sounds like heaven! All we need is a scratch and sniff 😂

[@rosaleerich2090]

I know that's right!! 😘🙃😋🤣

[@fattony527]

Someone invent smellovision already

[@LittleBlacksheep1995]

Just when I need it. Thanks Andy!

[@thehaveninthehand]

This is literally the same cut of pork we Danish people use for a traditional Christmas dish, but we score the skin differently and use other spices. Try looking up flæskesteg ❤

[@ralsharp6013]

Oh the broiler is a smashing idea!😮 Looks amazing!

[@Daninput]

Loving this new style of voice over videos chef, a deep dive to more different cooks!

[@trampt99gp]

Isn’t the pig haram ?

[@ryszardg8127]

​@@trampt99gpOf course it is haram.

[@jaquesgrisang4276]

Brazilians call this "Pururuca", and we do it like you do or by pouring scolding hot oil on top of the already cooked pork! Cheers mate!

[@EEklipsAtDawn]

Latinos call it “Chicharon” we cook it plenty of different ways Sometimes we just fry the skin

[@Fth363]

Ooooh 😮😊uumm....YEEEESSS pleeease!!!! Ive always wanted to make a crispy pork belly👍

[@Janggut40]

I love you guys facial expressions! 😅🫰

[@suzannelang8792]

🤤 I’m craving your crackling right now. I’m usually a bit disappointed at half of the skin being too hard or rubbery, so I’m thankful or the new techniques. 😃👍

[@Jorts1737]

Just made this yesterday. I did a light white vinegar wash to the skin before I salted it and it was amazing.

[@JustGotSomeIdeas]

What does the flesh side taste like. I feel like it would be very fatty

[@whengrapespop5728]

@@JustGotSomeIdeas It’s got fat underneath the crisp, but you don’t think about it when you eat it - it’s just a lot of flavor and crunch, almost like a deep fry on steroids without the oil.

[@JeffWelsh-pc6kw]

Ive watched videos for a very long time. I think you are one of the best Chefs on youtube and probably overall .

[@Njwalker84]

Tried this and it was phenomenal! I made a Chinese sticky sauce to go with mine as it complimented the BBQ Rub I used! Thank you Chef

[@givemeabreak8784]

You gave me an idea🤔

[@auroranight3779]

THAT is the kind of crispy, crusty I remember from my Grandma's pork roast!! NO BODY has ever made a pork roast like she did!! I do remember lots of garlic, too

[@wyntersteele1a]

This is a real question. So this cut of meat is pork roast? Or would this be bacon? I hear cooks talking about it but the meat confuses me.

[@MFDOOOOM]

​@@wyntersteele1a yeah it's pork, pork belly like he said

[@auroranight3779]

@@wyntersteele1a No, pork belly and pork roasts are not the same cuts of meat. My comment was specifically because of the crispiness and the pork being shared in common. Pork belly is what bacon, and often burnt ends, are made from; as is many ethnic dishes. Pork roast usually come from the shoulder and the loin is generally referring to the meat above the belly below the backbone.

[@tomnewman4434]

Absolutely love these videos! Inspires me to cook much more creative dishes at home

[@amywigley7198]

I seriously need a bite of that. OMG that crunch made my mouth water 😋

[@GetItTogether13]

Great job it was very simple and to the point I’m finally going to be able to do it all things to you that rocks

[@joannetran5149]

Wow I always thought you start off with the highest heat to get the skin to puff up and then you reduce the heat to cook the meat. Didn't realise how well it works with it flipped the other way around.

[@iammaxhammer]

Me too haha I saw in on Jamie Oliver I think

[@elishafredette534]

You need to make a cook book!!! Unless you have one, I dont know about? 😊

[@bredebo123]

This is the classic norwegian christmasfood for most families. Always a big comotion in december om how to make the skin crispy

[@dredrob]

This looks so good. You two look like twins.

[@imapcjunkie]

Andy, you are truly a "Cheffy" God. Been making your Butter Chicken recipe ever since you posted it. Too good by half! :-)

[@erinsjourney315]

Love this! I’m here in the US from the UK and it’s very difficult to find pork with skin to do crackling 😢

[@carternelson410]

Louisiana. Come on down.

[@astridexplorer5096]

When you go to an American grocery store, skip the pre-packaged choices in the meat section and go over to the butchers' counter to ask for the cut you want. They likely will have to order it for you, but are usually glad to. You can also go to a butcher shop proper instead. Most cities have a few. One more thing: check online to make sure you know the American English word for the cut you want since they sometimes differ from British. Good luck!

[@pugsabi]

Try your local Asian market. They often have a more varied meat selection at great prices.

[@drewilkinson7505]

I think you might be the best chef on KZbin

[@adrienne4748]

That looks so delicious where can I go buy some of that at..😋

[@adrienne4748]

Yummy

[@mlungisingubane]

I love you guys... mlungisi from. south africa 🇿🇦

[@O-townplaya]

This is one of Norways traditional christmas dinners😉👍

[@dnl8153]

Danish too

[@whengrapespop5728]

Except we include the actual ribs, this is just the belly.

[@pantherslair]

If you truly want the best crackle and the juiciest most succulent meat, the best trick is to place the roast pork in the sink sitting on a rack and pour 2 full kettles of boiling hot water over both sides of the pork, skin side and underside. The boiling hot water melts away the fat and shrinks the skin as well as par boiling the first few layers of the meat to help lock in the moisture as it cooks in the oven. Once you have completed the 2 full kettles of boiling water, then completely dry the skin and meat with a hair dryer and paper towel and then oil and salt the skin and meat as normal. Cook on high until the crackles is perfect and the meat has sealed with a crusty crunchy outer coating. Then turn down the heat and cook on low until the meat is cooked right through. The crackling will be super crunchy awesome and the meat will be soft, juicy and easy to eat with some yummy pork gravy and crunchy roast potatoes.

[@Ru_Vo]

This isn't gonna do the January weight loss efforts any good 🤣

[@seabeechief99]

Lolz...hahaha

[@SR-yp3eg]

Oh well there’s always next January 😉👌🤤

[@mallymakings2853]

It will if you’re low carb/keto 😂😂😂

[@vonhinx]

Gotta try this one m’self.

[@WegottaLovett]

Actually it might. Carnivore diet

[@davidmonaghan1896]

Was not expecting Pork skin ASMR. Year's off to a good start!

[@Hoya808]

Actual mouthwatering, sheesh! Easily one of my favorite dishes and KZbinrs!

[@glennvestergaard3643]

I'm Danish, and thus grew up eating pork belly just about every week... This looks so much better than any pork belly I have ever had! (Which really says a lot.. I'm Danish after all)

[@user-ld2wo1jl9y]

ラーメン🍜🍥のトッピングにピッタリですね。

[@seabeechief99]

Or...Bibam Naengyeon

[@Mepicalabarba]

What you just did it’s called: “chicharrón” (chee-cha-run), in Latinamerica! 🇨🇴🇲🇽

[@Nogu3]

In Cantonese cuisine it's called Siu yuk! Great minds think alike with roasted pork it seems.

[@sheilapalmer1138]

You 2 are so cute at the end of the video when you are both chewing the pork. You both have the grin of 2 little sneaky kids that just got in to the cookie jar. 😆 🤣 😂 😹 😆 🤣 😂 😹 😆 🤣 😂 😹 lol

[@botezsimp5808]

I like these videos the most. The ones that are different from the majority of your filmography. Pork belly crunch! Yum.. I like seeing you two eat together!! Do it more often!! I wouldn't mind some shorts where you two are cooking AND eating together! Does anyone know if they have kids btw?

[@michaelnguyen823]

It's so good that there was no need to ask Babe what she would like to eat. 🥰😍😋

[@aleciahansen7859]

The first video of yours that I like bc of not slamming things around or going too fast. Love how the pork belly turned out.

[@JayyBee5557]

You really should stop!!! All of his recipes contain the ingredients and assuming you can cook his methodology is clear and plain for all to see. These are shorts and Chef also has long form videos Jesus Christ u don’t know how to chop an onion??? Or crush a garlic clove???

[@aleciahansen7859]

@@JayyBee5557 lol - no idea what you’re talking about. No need to be aggressive with me. Hope you have a good day where you aren’t triggered by a random internet comment. 🌟

[@JaceHarnage]

YES!! Thanks, Andy! I purchased pork belly and was unsure of how to keep it juicy with crispy skin! ☺️❤️🥰

[@deliciousdallas8555]

did you cook it 180C or 180F?

[@JaceHarnage]

@deliciousdallas8555 180 F. I've also watched some Asian chefs cook it by placing the pork belly in a hot pan and cook it that way, or score, boil, and then place in an air fryer. Andy's method works well though. Hope this helps! 🌺💗☺️

[@deliciousdallas8555]

@@JaceHarnage It helped alot, thanks. My parents loved it.🙂

[@neilp3773]

Thanks Andy, I was on a diet... now I'm making crispy pork belly!

[@Bhuda_sFoodTrip]

we call that chicharon back in the Philippines 🇵🇭...or the widely known "bagnet "...yummy Chef🍾🍾🍾

[@KM-xh3zx]

I glad to see you guys up and about 🥰

[@anjiemarie1]

That looks so good!!! The crunch gives me tingles!!

[@msizinkosi3481]

Tried this, came out perfect. Thanks Andy

[@enochjefferyreynolds1757]

"but, but that's not bacon" I'll be honest, looked great, I never knew you would use pork belly for anything besides bacon. Can't wait to try to make this!!

[@mlsdelacruz214]

Make sure you have the skin on

[@MauiWowieOwie]

welp I know what I'm making next.

[@jacob419ify]

Pair with steamed rice and I suppose lightly pickled veggies.

[@mentalasylumescapee6389]

fried chicken

[@SewardWriter]

I need to send this to my family. I don't eat meat, and I try to keep kosher, but everyone else would LOVE this.

[@johnlucas8523]

We made pork belly for the very first time using this recipe. It was FANTASTIC. Worked perfectly. Thank you so much. Just delicious.

[@davidmora9177]

Looks delicious!

[@syedrafay1641]

Day 2 of asking you to make Mutton Pulao, i guarantee you will love it😩❣️

[@alexanderfriedrichemter1429]

This recipie get much easyer. And its crispyer like this one. Greatings Form Germany (sry for my English)

[@juliogaray2180]

Finally easy instructions to follow up and get great results, thanks for the videos

[@DCSpyDog124]

180 & 220 Celsius correct?

[@andy_cooks]

yep

[@kinglaffey8174]

Yeah I think it might be 350-390

[@psilocypher]

@@kinglaffey8174350 and 425 (356 and 428 to be precise)

[@kinglaffey8174]

@@psilocypher get out of my face

[@jocampo92]

omg thank you, I figured the temperatures were otherwise too low!

[@Patrick2345454]

Just tried popping some in the oven for a couple of hours, followed by the broiler on high with some random pork seasoning. As someone who's never cooked any pork aside from bacon and sausage, I thought it came out surprisingly good.

[@carloserino2597]

It's my favourite, and i cook it to perfection .

[@shadowanime5067]

The Waffle house has found it's new host

[@ShanecaRene]

I don't eat pork but looks really good..enjoy

[@lupasapangdaku6795]

Chef Andy that's sooo delicious!!

[@jocelyncallis3773]

I love pork cracklings. Here in North Carolina we have a restaurant that serves them on their buffet❤️

[@aquaticterrafirma]

It’s not the same as crackling. Once you try it you are hooked. Might be where the name crack came from…. Trust me it’s so much better than what you are getting. Good luck!

[@badoobles]

I keep rewatching it just to hear that crunch right at the start 🤤

[@sarvsfalefitu5832]

Just made your pork belly recipe OMFG it’s the best and never doing any other method Delicious mate!!

[@wodaddy]

Thank you Andy! I made this morning and it was exceptional…I did a garlic butter powder for my rub and served it with the Grinch jalapeño hot sauce…

[@robhunter75]

Liked the more details in this video. Awesome dish to boot.

[@_ed1tsX]

i searched john pork and this is what came up instead 😭

[@christinewaite8568]

I love love love Cracklin! I have to watch I’m only allowed so much fat so it’s enough to make me cry to have to just did a little tiny bit, but that looks delicious. Delicious!!👏🏻👏🏻👏🏻

[@OnlyTheseShorts]

The way he looks at her for approval, she rolls eyes 😂😍👍

[@alexandraayeone1470]

I don't like pork much. But I'd DEFINITELY eat this- it's cooked to perfection!!!😊

[@scottyharvey5885]

You missus is fully involved in that first bite...real joy 😂😂😂

[@krystalanderson5880]

Thank you for showing me the right way too cook this I grew up in Arkansas for many years and it's a big dish there but I could never make it right so I tried it your way it was amazing thank you so so much can't thank you enough you guys been a long time fan