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Many viewers have asked about the crispy pork recipe, so today I'll show you how to cook it. I'll eat it with my favorite: Tam Kung Sod (raw shrimp salad). I've tried cooking crispy pork in an air fryer, but it's not as crispy as using this method.
Link to english comments:
ginpaithairang...
#yainangdenmark
ginpaithairang...
0:00:10
This is the pork that I'll cook today.
0:00:14
This is pork loin but without
removing the skin.
0:00:20
I chose a hard skin so
it'll be crispy.
0:00:25
Let's see how I cook this.
0:00:27
Many of you asked me
how to make crispy pork.
0:00:34
This is 2.8 kilos of pork
for 75 kroner.
0:00:44
Guess I should cook it all today.
0:00:48
It's about to expire.
0:00:51
Let's get started!
0:01:27
First make a few cuts on the skin.
0:01:31
Cut to make separations on the skin.
0:01:35
They make a few marks already.
0:01:37
So you shouldn't cut any
way you want.
0:01:41
Because they already cut it for us.
0:01:43
If you don't make deeper cuts
to break it apart,
0:01:46
the skin won't be crispy.
0:01:50
But don't cut all the way
to the meat.
0:01:55
Just until you reach the fat layer.
0:01:58
Do this right and you'll
get that crispy crackling.
0:02:02
I'll do the middle first.
0:02:05
Cut deeper.
0:02:18
You can save this for fermented pork
or a minced pork salad.
0:02:27
I'll roast this one.
0:02:30
This one's so nice.
0:02:33
Rub the pork with salt.
0:02:36
Make sure it goes into
the skin as well.
0:03:06
Season with MSG.
0:03:09
It's just Danish seasoning powder.
0:03:24
That's it!
Time to roast.
0:03:29
I'm using a foil tray so I
don't have to wash it later.
0:03:35
Let's get to the oven.
0:03:42
Cook at 225°F for 20 minutes.
0:03:49
Make sure that the oven is already hot.
0:03:50
You have to preheat the oven.
0:03:59
Here. It's been 25 minutes.
0:04:03
I'll turn the heat down to 180°F
and roast it for another hour.
0:04:11
180°F for an hour.
0:04:15
It's done!
Let's see how it looks.
0:04:22
I'll roast it at 225°F
for another 15 minutes.
0:04:31
Depends on how crispy you want it.
0:04:46
Turn on the light to see
if it's crispy enough.
0:04:53
If it's not, you can roast it for longer.
0:04:59
It also depends on the oven you use.
0:05:04
It's done!
0:05:06
I think it's not crispy enough.
(CC: Roast for 1h 40m and fry for 5m.)
0:05:08
I won't roast any longer because it'll be too dry.
(CC: Roast for 1h 40m and fry for 5m.)
0:05:12
So let's fry it.
0:05:14
I'll fry it for a short time on high heat.
0:05:17
Then eat it with som tam.
0:05:22
I'm frying it since I want it crispier.
(CC: Highest heat)
0:05:25
(CC: Highest heat)
0:05:26
After roasting, fry it for 5 minutes.
(CC: Highest heat)
0:05:30
(CC: Highest heat)
0:05:32
See? The crackling puffed up.
0:05:36
It's just 2 minutes.
0:05:39
I put a chopstick below
so it won't burn.
0:05:45
So the crackling won't stick
to the pan and burn.
0:06:02
Welcome to Gin Pai Thai Rang!
0:06:04
Hello, everybody!
0:06:06
Happy Valentine's Day!
0:06:09
Sorry for having this
video 2 days late.
0:06:15
Many of you asked about the pan.
0:06:18
I'll show you the brand I used,
0:06:25
and where I got it as well.
0:06:27
Today I got a tam sua
and tam kung sod with extra seafood.
0:06:33
There are many things in my salads.
0:06:36
Bamboo shoots, turkey berry,
culantro, and bitter beans.
0:06:42
You can check out the recipe in this video.
0:06:47
And I'm doing my mukbang
to show you how crispy it is.
0:06:51
So let's get started!
0:06:56
I'll start with this one.
0:07:02
My tam sua.
[Mixed papaya salad with rice noodles.]
0:07:04
I added everything in.
0:07:30
Crispy!
0:08:42
A shot from a new angle.
0:08:52
This one is about 250 baht.
0:09:09
The most expensive thing
here are the bitter beans.
0:09:17
It's 180 baht a kilo.
0:09:22
Or 35 kroner.
0:09:31
I don't have enough
for other dishes.
0:10:20
The crackling is perfect.
0:11:17
Nice!
0:11:19
Amazing!
0:11:30
I need bamboo shoots.
0:11:54
Radicchio.
0:11:57
It's great with larb.
[Raw beef salad.]
0:12:23
This was a frozen crab.
0:12:53
Did you hear that?
0:12:58
It has eggs.
0:13:14
Let's crack it
0:13:16
and get a chunk of meat.
0:13:18
I think this crab meat
isn't as fresh as in Thailand.
0:13:30
It's good that the meat's still firm.
0:14:31
Small radishes are better
than big ones.
0:15:04
I really love that I get
to eat my favorite menu.
0:15:30
I forgot to invite you.
0:15:31
Let's eat together!
0:15:40
The country is back open.
0:15:43
There are still COVID cases.
0:15:45
But it's not as severe.
0:15:49
Mostly Omicron.
0:15:52
But even if you recover,
0:15:56
your lungs and body
won't be the same.
0:16:02
If Thailand allows traveling
without quarantine,
0:16:06
I'll go visit.
0:16:36
We didn't eat out on Valentine's Day.
0:16:41
The Danes aren't too invested
on this day.
0:16:46
Although some couples did.
0:16:55
Tasty!
0:16:57
He's not the ro...