Crispy Pork Belly Experiment - Is the Salt Crust Really Necessary? [Siu Yuk 燒肉]

Broiling, pan frying, and salt crust baking, we compare three methods to making the juiciest, crispiest pork belly and pick our favorite method. (There was only one that wasn't THAT good).
BTW, my air fryer buddies out there. The steps are pretty much the same in the air fryer but I think you can cut the cooking time to about 75%.
Written recipe here: / recipe_crispy_pork_bel...
Also, please consider subscribing if you liked this video to see more cooking videos like this one, we really appreciate it! kzbin.info...
Join the Chow House Discord server here to chat with us! / discord
0:00 - Intro
0:22 - Basic preparations and seasoning
4:08 - Baking
5:58 - Broiling method
7:00 - Pan frying method
8:08 - Salt crusting method
9:20 - Final thoughts
WATCH NEXT
Air Fryer Crispy Pork Belly! No boil, no salt crust, no extra oil: • EASY Air Fryer Crispy ...
Salted egg yolk chicken wings: • Salted Egg Yolk Chicke...
Taiwanese popcorn chicken! • Air Fryer Taiwanese Po...
Taiwan fried chicken cutlet (ji pai): • Taiwanese Big Fried Ch...
Stadium style GARLIC FRIES! • Air Fryer Stadium/Ball...
Crispy air fryer fried chicken hack: • Air Fryer Chicken Drum...
Ingredients
- Skin on pork belly (center cut preferably because even layers of fat and meat.
- vinegar
- salt
For dry rub seasoning:
- 2 teaspoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon chinese five spice
- 0.5 teaspoon white pepper powder
- 0.5 teaspoon ginger powder.
Favorite stuff:
Misen Carbon Steel Pan: shrsl.com/30bau
Matfer Bourgeat carbon steel pan 11 7/8” amzn.to/2PR2yUW
Global santoku knife: amzn.to/3mgdFCR
Teak cutting board: amzn.to/3rNNCUO
Awesome pepper grinder amzn.to/3miWeBq
Lodge carbon steel griddle: amzn.to/3cKySl6
All-Clad 3-quart saucepan: amzn.to/3miWmRq
Vitamix blender: amzn.to/3sRzP0H
Cosori air fryer 5.8 digital amzn.to/3sMmCpS
Cosori air fryer 5.8 w/ knob amzn.to/3fFVyor
Wok (round bottom) amzn.to/39CwQBy
OXO 12” nonstick pan amzn.to/2Oln6o4
Le Creuset 7.25 qt dutch oven amzn.to/39FmP6I
Lodge 6 qt dutch oven amzn.to/3sQBSlD
4 qt Staub amzn.to/3uxuIn1
BEST food processor amzn.to/3mhO0cR
Magnetic knife bar amzn.to/39HEnzj
KitchenAid mixer amzn.to/2QYTzRT
Filming stuff:
POV camera GoPro amzn.to/39ETitZ
Main camera amzn.to/3woOW3M
Camera for handheld shots amzn.to/3fDW9Y3
Awesome pistol grip tripod amzn.to/2POvjBv
Softbox lighting amzn.to/3uhRL4W
Shotgun mic amzn.to/2PUTmyA
Zoom h6 for mukbangs amzn.to/3melARa
Note: This post may contain affiliate links that, at no additional cost to you, I may earn a small commission.

[@Chow-House]

Any air fryer fans out there? Check out this recipe for getting a crispy, juicy pork belly all in the air fryer! kzbin.info/www/bejne/qJK1qaiHoN-GZq8

[@TheWealthPrince]

This is absolutely brilliant, I love this! Keep up the good work. Thanks for sharing! 👍

[@Chow-House]

Thanks mang. Your channel looks great, too.

[@Shelsight]

Great video. A great mix of creative and informative. You should have 800k subscribers. Keep going and you will... cheers!

[@Chow-House]

Glad you liked it! Thank you for the encouragement :)

[@Euniceathome]

both versions look so good! It was satisfying watching them broil in the oven haha and I loved how this got pretty scientific

[@Chow-House]

Thanks! Yeah, I think it's fun watching the time lapses of the crisping action. I hope the explanations can help people understand why we make the effort for certain steps :)

[@abigailng5176]

OMG. Looks super delicious!!!!

[@Chow-House]

Thank you!

[@Chow-House]

Because of the saltiness and fatiness this goes great with sweet hoisin sauce or hot mustard: combine yellow mustard, horseradish, and a little honey if you want to add a touch of sweetness.

[@miket2578]

Thanks for the comparison. I made similar salt crust boat method and let the boat sit in the fridge for 36 hrs or so. I skipped the vinegar soak but brush a thin layer of vinegar before high heat crisp. No problem with chewy skin.

[@Chow-House]

Good stuff!

[@aalegalfocus]

Cool recipe!

[@Chow-House]

Thank you 😋

[@Kodakcompactdisc]

Very educational 👍

[@Chow-House]

Thanks! I think it's useful to know the comparisons and reasons why recipes choose certain ingredients and methods

[@maxfales5146]

Delicious!

[@Chow-House]

luv u

[@foedspaghetti3290]

Good job

[@Chow-House]

Thanks dawg

[@rdizzleoriginal]

Better to take the salt crust off halfway through baking. Then it works way better

[@Chow-House]

Definitely a good idea. But I think I'd rather just skip the salt crust altogether. Thanks for watching :)

[@chonzor]

ahh yeahhhhhhhhhhhhhhhhh.

[@SueK2001]

Interesting methods, I have always used a salt crust method that does not require overnight in the fridge. I remove the salt crust once it solidifies and then turn up the heat for the rest of the cooking time. Skin crunchy all the way through. My only negative is I could not watch whenever the camera was strapped to your chest or forehead as that type of camera work makes me nauseous for hours. 😢

[@Chow-House]

Thank you for your input!

[@roddychung4530]

delivery?

[@Chow-House]

dine in only for you bruh

[@robertangel30]

You are supposed to remove the salt crust halfway thru the baking process.

[@Chow-House]

Thanks

[@harmonicdoc400]

Great job I will pan fried the skin for EZ results

[@Chow-House]

Thanks! Pan frying is definitely the most consistent result and you can reuse the oil for cooking stuff in the future.