Easy Crispy Pork Belly Cooking by Masterchef | 脆皮燒肉 • Taste Show

Perfectly crispy pork belly is easier to make than you think. Masterchef John shows you simple tips on EASY Crispy Pork Belly cooking at home with step by step instruction.
#masterchef #porkbelly #cooking
The pork skin is incredibly crispy, perfectly golden, and the prep work is very minimal compared to all the other pork bellies Chef John has made.
Get the recipe: www.tastelife.tv/recipe/crisp...
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Crispy pork belly magic with an air fryer! 🐖🍴✨
• Easy Air Fryer Crispy ...
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Crispy Pork Belly: The Ultimate Guide to Perfect Crackling
Pork belly, with its tantalizing layers of meat and fat, crowned with a crispy, golden skin, is a dish that can make anyone's mouth water. But achieving that perfect crackling can sometimes be a culinary challenge. In this article, we'll unravel the secrets behind the crispy pork belly and answer some of the most common questions about this delectable dish.
What is the secret of crispy pork belly?
The secret to a crispy pork belly lies in the preparation and cooking process. Ensuring the skin is dry, using the right seasonings, and cooking at the correct temperatures are crucial. Our recipe below provides a step-by-step guide to achieving that irresistible crackling every time.
Why won't my pork belly get crispy?
There could be several reasons:
👉Moisture on the skin: The skin needs to be as dry as possible before roasting. Any moisture will prevent it from becoming crispy.
👉Not using fresh pork.
👉Incorrect oven temperature: Starting at a low temperature to render out the fat and then increasing it to crisp up the skin is essential.
Why is my pork belly not crispy in the oven?
The oven plays a pivotal role in achieving the desired crispiness. If your pork belly isn't crisping up:
👉Ensure your oven is preheated to the right temperature.
👉Make sure the pork belly is placed skin-side up.
👉Avoid opening the oven door frequently, as this can lower the temperature and affect the cooking process.
How to get the best crackling on pork belly?
For the best crackling:
👉Dry the skin thoroughly.
👉Use the right combination of seasonings.
👉Start with a low cooking temperature and finish with a high one.
Crispy Pork Belly Recipe:
PREP TIME: 1 hr 40 min
COOKING TIME: 1 hr 35 min
TOTAL TIME: 3 hr 15 min
SERVINGS: 2
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[@holidayyeoh]

Chef John has such positivity and happy vibe when he cooks. I love his thorough explanation. A chef that cooks with his/her love for food is the best!

[@DuzBee]

Not that thorough - failed to give us the measurements for the spices, with out the measurements then the dry season will be guessing and ruin the flavour

[@muslim_itu_tolol_sekali]

@@DuzBee YOU DON'T NEED MEASURE... JUST USE YOUR FEELING !!!!

[@blessed2976]

Agree with @DuzBee, we need accurate measurement Also May we pls have the type of heat combi and oven type/mode u use there must be at least 2 types.

[@aglent2583]

The music makes the cooking process beautiful💕💝

[@Xabsolem]

I ❤️ your show, Chef! Thank you for making this channel. I learned a lot too.

[@arnaldorentes5371]

Chef John, thank you very much. When the reason for each operation is explained, everything becomes clearer. I'll do it as soon as possible!

[@Danelly112]

I love the music, his thorough explanation, and the simplicity of this recipe. He’s a great instructor. Beautiful production and photography too!

[@DuzBee]

Not that thorough - failed to give us the measurements for the spices, with out the measurements then the dry season will be guessing and ruin the flavour

[@jenniemoi1020]

Thank you chef Jon for this short easy wonderful recipe!!! I’m glad you included English subtitles for us ABC’s😄👍🏻🙏 Really really looking forward to trying this 😋

[@doctorale84]

1:12 prepare seasoning 2:18 cut into the meat side 3:09 season the meat side 4:04 wrap the pork belly in tinfoil 5:45 apply vinegar on skin with a brush, helps water evaporate with no leftover flavor 6:09 sprinkle salt on skin 6:37 cook at 200-220F for 1 hour 7:27 brush a layer of oil on the skin 7:45 adjust oven to 400F and cook for 30-35 minutes

[@DaS-zk7ew]

Umluft oder Ober-/ Unterhitze?

[@eliasbernzen433]

@@DaS-zk7ew auf jeden fall umluft

[@DaS-zk7ew]

@@eliasbernzen433 danke

[@700nunes]

@doctorale84 for president 👍

[@shaloook]

thanks daddy

[@TheDfirstevilangel]

It's awesome how you explain the purpose of the ingredients and cuts, and what it will do to the final product. It's great that you gave tips at the end too. Now I need to carve out 2 hours to make this.

[@elizabethwang7408]

Chef John. You make amazing food!! Thank you for sharing your wisdom! I have made a few of your recipes and your instructions where so clear, I as a novice, was successful. Thank you so much!! You take a lot of time and effort to make these videos. We appreciate it!!

[@mhwoodsculpture]

謝謝大師清楚的教學，受益無窮

[@lormiejoyalbarracin4231]

It's good that Chef John is speaking.. We can have more of his cooking tips...thank you chef😊

[@shuchenlin4022]

謝謝ＣＨＥＦＪＯＨＮ！！很少看到他在節目中試吃！大概是這燒豬太香了！他好可愛！

[@arihoang7716]

Chef John, you’re the best cook.

[@hoilst]

The camerawork, the kitchen, the music, and Chef John is amazing - he's neat and precise, yet friendly.

[@aprilyalisie6873]

Yepp

[@tiboreszes3845]

Yes, the Chinese people strive for perfection, balance, and heavenly beauty. This is the basis of their culture.

[@knotkool1]

and those acting chops! on a par with john wayng.

[@Furn427]

thank the chinese tax payers for this government funded video

[@hywelmorgan3800]

"Neat and precise, yet friendly"? Is a personable nature dependent on tidiness???

[@TheHeidjitube]

Thank you taste to let the chef speaks, even in Chinese. He’s awesome explaining the recipe.

[@lorachiem8499]

I tried so many techniques and this was the easiest and fail proof. Thanks so much, you are definitely the MASTERCHEF! Bravo!

[@aquarius3318]

Chef John has not only shown the professional cooking methods but also modified the "restaurant-style" dishes adaptable for the home cooks like myself. I appreciate his friendly approach, clear explanations focusing on the fundamental must-have techniques. Each of his episodes has been the masterclass of cooking in modern time while fully preserving the classic dish characteristics. The best part is, he let his cooking shines, lets the viewers be the judges of his talents rather than boring rambling, boasting about himself. This is one of the few best professional cooking channels I've come across so far, thank you and keep up the good works

[@zakeibc]

My family used to age the meat in the fridge around 2 days before roasting, amazing that this level of crispness can be achieved in 2 hours!

[@janebenmitchell3453]

Just made it. We didn’t have the 5 spice and used a bit of Garam masala instead and it came out pretty good! I don’t eat pork but the whole family were impressed. Thanks Chef John.

[@unsopken0623]

2 lb. pork belly Dry Rub 1 tsp. salt 1 tsp. garlic salt 1 tsp. onion powder 1/2 tsp. Italian seasoning 1 tsp. ground black pepper 1 tsp. cumin powder 1 tsp. smoked paprika 11⁄2 tsp. five-spice powder 2 tsp. brown sugar Marinade for Pork Belly Skin • 1 tsp. white vinegar 1 tsp. salt 1 tsp. olive oil

[@ZALOL1000]

Amazing chef john ... always make cooking like magic and art .. ❤❤

[@adelezayin9252]

Thank you Chef John, love how you put in so much consideration into choosing each ingredients as you teach, making it easy for all to learn :) love your detailed explanations too!

[@DuzBee]

Not that detailed - failed to give us the measurements for the spices, with out the measurements then the dry season will be guessing and ruin the flavour

[@HaiJustDangiT]

Tried it today and it really does work. Been trying quite a few methods recently, from scoring, boiling first or poking holes into the skin to various level of success but this recipe has the best result so far. It is simple yet very effective.

[@ianc1001]

RandomNewGuy I was thinking of following this recipe, but adding the “skin-puncturing” step and “overnight drying in the fridge” step that I’ve seen in other videos. Surely these steps can only help the skin get even crispier?!

[@VashTY0706]

@@ianc1001 did you try it out though? I saw those additional steps in other videos too. How did it turn out?

[@Sickkarma]

@@ianc1001 and did u use those steps? How did it go? I have a large piece of prok belly but don't feel quite comfy trying right now 😅😗

[@ianc1001]

@@Sickkarma It does help I think. I’m still trying to perfect it though. Luckily pork belly is fairly inexpensive. I don’t cook it too often.

[@TheGoldenChip]

I’ve seen many many crispy pork belly recipes, this most definitely is the best!!!!

[@yusufyilmaz852]

This channel really reads comments. Most comments joke about how it takes long time to make this recipes but this one is really short :)

[@amyleejamie7]

這個燒肉看起來也太誘人了吧！真的要試一次給我先生吃！😍😍😍

[@nokinaz856]

I love your cooking shows! Your new kitchen looked amazing. Thanks so much for this recipe. I'm going to try it.

[@tseihoongchee6299]

Thank you Chef John! A success on my first attempt. Really crispy and delicious! All in such a short time.

[@forachange26]

Omg!! This was sooo good! You guys need to try it. Just follow exactly what he is doing and your pork belly is perfection. ❤️

[@damselgard3036]

I made it tonight for dinner. The meat was tender & skin was so crispy. I tried different techniques in the past, boil until tender, then fry, but the skin wasn't crispy. This is honestly the best technique ever! Thank you chef John.

[@angng4881]

Thank you for the wonderful video and clear explanations. Made it this evening . Skin bubbled up nicely and very crispy

[@beige_ricaforte]

I always serve this during birthdays and holidays. One of my go to recipe!!

[@ethanwong9080]

Thank you chef John! Made this tonight for my family and it came out perfect. Great flavour from the spices and a perfect crispy skin. Served it on rice with bok choy and Enoki mushrooms.

[@Bdiddy714]

I followed the recipe exactly and the skin didn’t bubble up and puff like that… did you poke holes in yours? He doesn’t mention to do that in the recipe i wonder what went wrong ..

[@khaelamensha3624]

​@@Bdiddy714 before brushing the oil, be sure the skin is dry it may explain. And be sure your oven has the right temperature, small oven, do not hesitate to add 10 degrees.

[@leonardoulian764]

​@@khaelamensha3624 Did you really used only 200F in the first step? I really don't believe that it will make any difference for 1 hour only. Did you use convection?

[@fawlteemontee3118]

I can feel the smell and taste... yummy, thank you!

[@ellarussell8769]

I've been looking for a crispy pork belly recipe for a while. I truly appreciate how thoroughly you explained the steps. I will be making it using your recipe this evening. Thank you Chef John

[@DuzBee]

Not that thorough common failed to give us the measurements for the spices, with out the measurements then the dry season will be guessing and ruin the flavour

[@emmatamago]

I cooked this for my family tonight and it was a success! Thank you Chef John :)

[@braelyn2note2050]

感谢你 thank you Chef John...My family love crispy pork belly very much😋😊. And now i can follow your awesome recipe to cook crispy pork belly using my newly bought AirFryer 😉😄

[@cacritic28]

I love it when he says, “OK”.

[@josevelez7539]

Glad you started speaking in your videos and that they have captions below in English! I will try to cook this dish using your methods and spices!

[@hummingbird1999]

Thank you Chef John 😘 I've been wanting to make one. Yummy 😋

[@rmjoanne9158]

I've been interested in learning to cook Chinese cuisines ever since getting addicted to reading chinese light novels. The show used to have only the cooking procedure video but now Chef John can also impart his knowledge like a teacher in a classroom. Truly one of the best cooking shows out there. The pork belly looks delish! I have all the ingredients at hand hehe

[@nexadrobas618]

Xiaolongbao

[@gold9994]

Chinese light novel sucks though, the mc is too op often.

[@animanga_sensei]

@@gold9994 I'd prefer Chinese light novel than western novel or marvel comic. I don't care about OP. 😁

[@gold9994]

@@animanga_sensei you're free to like anything, but it still sucks

[@animanga_sensei]

@@gold9994 As what you said.. It' s free to like..then you don't need to bother ppl who like the Chinese Light novel. Just get myself a Chinese Novel : The Grandmaster of Demonic Cultivation that is one of the best seller paperback novel according to NYT :D It sucks for you but not suck for other as I think Western novel boring...

[@thebutcher7919]

I tried the recipe today with a different mix of spices and that was crispy and moist. I could have kept eating that all afternoon. A couple tips: - if you have a square tray of the right size, you can spare yourself the art & craft part with the aluminium foil. - the slow temperature cooking will probably dry the skin better in a forced air oven. Mine is a traditional gas oven and I had to finish the skin under the broiler to get a real good crispiness. Hence, with such an oven I would start cooking at a higher temperature (180°C). - as sometimes the belly makes a wave and presents a divot, water exuded from the skin can stagnate there. The trick is thus to put the piece of meat at a slant angle to enable the water to flow out of the divot.

[@internetmichael2198]

Hey, i have a question with the gas oven. I have one as well, not a convection oven sadly. Mine doesnt have any broiler setting either, do you think i can get it crispy enough if i actually dry out the skin by putting it in the fridge for 2 days uncovered? i think maybe itll have an effect and itll be dry enough so when i do cook it in the gas oven without a broiler it can get a crispy skin. Like chef john, do it for an hour at 100 C then the last 20 minutes, i'll turn it up very high and see if it works.

[@thebutcher7919]

@@internetmichael2198 I think it can work indeed. You don't even need to leave it in the fridge that long. Just make sure that any liquid is evacuated from the skin during the cooking process by putting the plate at a slant angle and an hour at 100°C doesn't do anything. Crank it up to 160°C and finish it at full blast. Might be tricky though because the gas oven does not evacuate moisture as well as fan forced ones. Give it a try and let us know!

[@internetmichael2198]

​@@thebutcher7919 youre definitely right to be honest! it worked without using a broiler, it didnt get as puffy as I wanted it to though, probably because it needed more of those holes in the skin and i cooked it a bit too long when i cranked it up haha, the brown sugar kinda became burnt from it. All in all, it was tasty. However, this was what i did. Same seasonings as chef John (though i suggest trying to use a marinade first), now cooking in the oven is a bit different. - Firstly, I put it in the fridge uncovered with the foil wrapped around it to make it dry out for 24 hours. The key to crispy skin is drying it as much as possible. - Before putting it in the oven, i brushed on some vinegar on top of the skin, then proceed to cook it at 180 C for 1 hour. Afterwards, take it out of the foil and put it on the tray then brush some more vinegar on it again. - Cook it in the oven for around 20 minutes at 240 C. - If you got a broiler i suggest using it, before broiling it though, brush some vegetable oil on it and turn on the broiler for about 5 to 10 minutes until the skin is puffy and crispy. Be careful, it might get burnt so keep an eye on it.

[@lex28lush10]

@@internetmichael2198 what is a broiler.?

[@dawnrobbins5877]

I have never seen such crispy pork! Definitely trying Chef John's method. And because no boiling of the pork, the flavor should be out of this world!

[@dapur_kvin7887]

謝謝你的簡單食譜

[@felipedocarmo5172]

Dear Chef John, i just wish you knew how much i love your every single recipe, your smooth and calm personality really brings the recipes together! Much love from Brazil!

[@magicalil]

Thank you, Chef! I've been wanting to try to make my own crispy pork belly! I will definitely give this recipe a try!

[@mariavismonte7712]

I will try this!thanks chef!🎉👍

[@banshong3997]

Tried it many times and it always come out perfect everytime 👍👍👍

[@tiffanyma8848]

Wow! That looks amazing!! I love how you don’t have to poke holes in the skin . I hate that part . Makes sense how he dries the skin at low temp.

[@utubeironchef]

I can hear how crispy when you were eating! Awesome chef!

[@Vidjayanand]

im very impressed of his cooking skils,thank you for sharing this!!

[@sebastianshu3217]

Watching chef John cook is therapeutic. Amazing technique. Thanks for sharing all the tips.

[@nadtz]

It's amazing how many ways he's done pork belly and they all look amazing.

[@livictor6140]

badtz maru a lot of Chinese people like to eat pork

[@jepolch]

I made this today. Easy, but great flavor! Thanks, chef.

[@lailau1433]

I have follow chef Chan intrusions, the result was fantastic , the skin was very crispy! Thank you so much!

[@chongoifoon716]

Chef John,thank you so much for this wonderful and easy recipe, I have tried yesterday it really crunchy and juicy, amazing result!

[@cece2408]

每一道菜品都是最棒的艺术品😍❤真的舍不得吃👧🏻👧🏻👧🏻👧🏻👧🏻👧🏻

[@rajam.yassin5152]

This man is a 100% genuine

[@eddyhsu1978]

Tried this recipe a few times. The best fail safe roast pork recipe on KZbin. 100% success rate on the crispy skin, with perfect tender meat.

[@costelusvasluianu6301]

It's just very good when you talk about the recipe. I respect you chef John

[@marshallaw2138]

I love your cooking sir when you cooked some think my mouth fill full of water 👍👌,

[@antoniocarlossantos8186]

Wonderful, Sensational, Spectacular ... Mix of harmony, love and lots of color in such a tasty dish; Chef Jhon's tasting is out of the ordinary !! Congratulations 👏👏

[@EggandBanana08]

Thank you so much chef. I used this method today and it came out perfect. First time making a pork belly joint. It was simple to follow.

[@KhornPark88]

My favorite chef, his food is always looking beautiful and delicious, thank you big big

[@bobocheng5400]

太喜欢你的视频

[@killerpantsTango]

One of my all time favourite dishes, childhood memories.

[@Cookingandtraveling514]

What fav??

[@iamyourdad2984]

@@Cookingandtraveling514 yes, pork is love. We Nepali love pork.

[@gwapowaffles9227]

Did it come out just like that?

[@killerpantsTango]

@@gwapowaffles9227 yes made it twice, best receipe i seen so far

[@vicaandriani688]

I already try this amazing recipes. This is awesome delicious. Thank you Chef! Yummy 🤤😻

[@BiancaSaphira]

Chef John really explains a lot and in a way, that I love to watch and learn! I wish him alle the best ❤

[@robertthong1926]

I tried this today in my Phillips Air fryer and it really does work ! No prior skin drying, nor scoring ( except for the meaty underside) nor marination. Thank you Chef Jon for showing us!

[@annaqi8472]

What temperature and time did you use for air fryer?

[@robertthong1926]

@@annaqi8472 The initial temp was 160° for 50 min and 200° for 40min for crisping. The pork was a smaller slab than what Chef John used, hence the reduced cooking times. The crisping time was set for 50 min but when l checked at 40min, it was golden and blister-crisped. Hope that helps ! :)

[@robertthong1926]

* Phillips fryer was model XXL

[@rosaling2023]

@@robertthong1926 Thanks for your information Robert

[@robertthong1926]

@@rosaling2023 Very welcome 😊

[@Pizz48]

Most of the pork belly recipe out there requires you to prick the skin in order to get the crispiness. This recipe is way more simple and spot on. Can't wait to try it out. Thanks chef John, you're the best!

[@esasan]

Was about to say the same thing but decided to look through the comments to 👍🏾 the first comment I see that beat me to it 😂 🤣 😂

[@timothywong4431]

I tried it.. turned out pretty good.. pricking it makes a different skin texture... just preference.. More like English crackling..

[@Danelly112]

Timothy Wong did you prick the skin or no? What was the result?

[@timothywong4431]

@@Danelly112 didn't prick it.. result was 👍... but needa make sure the oven is hot enough and the skin is dry.. If not it'll take longer for the skin to "crack"

[@Danelly112]

Timothy Wong sounds like pricking it on dry skin is best

[@elizabethtd1006]

Such clear , fool-proof explanations - even if you are a first-timer you can't miss !! And the recipes look yummy ! I'll definitely give them a try ! Thank you !

[@OmegaSeraphim]

thank you. excellent technique

[@jayy1980]

I tried it and my family kept asking me to make more! It’s even better because I don’t cook usually, but you made it so simple that even I could follow, Thanks Chef John!! You are brilliant!!

[@cactus3051]

How much spice are there in one of each bowls?

[@unsopken0623]

@@cactus3051 2 lb. pork belly Dry Rub 1 tsp. salt 1 tsp. garlic salt 1 tsp. onion powder 1/2 tsp. Italian seasoning 1 tsp. ground black pepper 1 tsp. cumin powder 1 tsp. smoked paprika 11⁄2 tsp. five-spice powder 2 tsp. brown sugar Marinade for Pork Belly Skin • 1 tsp. white vinegar 1 tsp. salt 1 tsp. olive oil

[@Bdiddy714]

I followed the steps exactly and wasn’t able to get the skin to bubble up like that, did you poke holes? It doesn’t say to poke holes in recipe though… i don’t know what went wrong… i even extended the cooking times to see if it would but the skin just wouldn’t puff up/bubble up. It was crispy tho but not that satisfying bubble texture

[@strouty]

​@@Bdiddy714 someone once told me that the part of the skin you have is important too. Some parts of the pig skin are not suitable.

[@vamprqs]

Yeah I’m not much of a cook but I’m going to try cook this tonight!

[@kristinel1474]

OMG, that looks so freaking good. Definitely will try this recipe this weekend! 😍😍

[@soneares9172]

FINALLY a quick recipe for crispy pork belly. Thank for the video and decent subtitles in English.

[@kimlim5701]

約翰師傅，今天下午看了您的視頻，傍晚就開始做，烤出來是皮最鬆脆，肉最柔軟，工序最簡單，費時最少，效果最好的脆皮豬腩。謝謝您！ Chef John, I watched this video in the afternoon and started working in the evening. It's the crispiest roast pork belly I've ever made. It's the easiest recipe that produces the best results in the shortest time. Thanks Chef!

[@olin3indalian809]

The Crispy pork belly looks so tasty chef...Thanks for speaking chinese..I can learn the recipe and chinese language at the same time..Greetings from Dalian,Chef ♥️♥️

[@pokee1854]

Auw...chef John when are you going open a restaurant. I can't wait to try your cooking😛😛😛

[@AkoPud]

I tried this recipe, - it is soo crunchy! Yummy! 😋

[@deniseravizza3287]

Love this show stumbled on it while looking for something else have pasted it on to many here in Australia and they also love it , very informative and easy to follow

[@richardmurray6519]

First time this kiwi boy has watched chef John, and all I can say is he is unbelievable. His cooking and his way of showing you how to cook makes it look so simple to do. Will be watching a lot more of Chef John cooking .

[@sleepingbeauty0000]

Omg he talks?!!? 👏 It's the first video that I have ever heard him speak lol. Nice one

[@marucasantander6539]

I am salivating already! thank you Chef John for sharing your great cooking!

[@cynthiasamson8830]

You're the best Chef Jhon..! I really love every food that you cook. And the master piece of making different noodles. I'm learning some of your technique's. 💖💖😍

[@zakeibc]

Wow the outcome was PERFECTION. I will try this method the next time i make 烧肉 roasted belly pork! 😍😍😍😍🥺🥺🥺🥺🤤🤤🤤🤤🤤

[@pratasmuggler6940]

i did this today for my mums birthday and it was amazing. i put it in my oven for 2h 10 minutes. the first 1h 10min was at 100C the next 50mins was in at 200C then last 10mind was under the broiler at 200C. im a singaporean so ive been eating pork belly(siu yuk) for all my life and i say the seasoning for the meat doesnt need so much five spice maybe 1tsp instead and more salt maybe 1.5tsp. also make sure to put enough oil on the skin so it can crispen up and make air bubbles. if ur wondering if there was any taste of vinegar on the skin there wasnt. it was good and crispy. thank you for the recipe chef john! love from singapore!

[@Goldenhawk583]

What kind of oil would you use? :)

[@emillunasco787]

@@Goldenhawk583 I used canola. I reckon any oil that has a neutral flavour and high smoke point would work (eg peanut, vegetable)

[@Goldenhawk583]

@@emillunasco787 thank you, yes, it makes sense :)

[@caciachew7058]

Hi, do you 'poke' the skin first as per other recipes?

[@holidayyeoh]

thanks for the tip!

[@unclebee5674]

Yeah, Chef John is a really great chef.

[@lorin80]

Tried it today. Easiest thing ever. Followed the chef’s instructions to the letter. Got the results he said I’d get. I’m a convert. Thank you sir!!! All these other channels give us a PhD thesis on how to get crispy skin. Hours!!! If only they had watched this video before posting theirs. Thanks again chef. Love it!!!

[@wayside_gardener]

This is definitely going in my cookery bookmarks folder.

[@DennyMarton]

ALL crispy pork belly recipe I saw always poking pork skin with anything sharp, more hole = more crispy, this is the first time I see recipe made without it, no hassle at all, look super easy, will definitely try it.

[@ying7600]

Ya i saw this video after i bought the poke tool. lol

[@francois-colgeraldine3694]

Yeah...im surprised

[@rosaling2023]

Did it work out without poking?

[@MartinSmith123]

Chef John, you are Chef Excellence. Pork belly turned out incredible. Cheers, mate.

[@sherryyang8777]

看过很多脆皮烧肉视频，这个视频靠谱，做了两次都成功，谢谢！

[@AntonioCarlos-du1gi]

Congratulations boss John 👏🏻👏🏻 and in the same way that I see artists expressing their skills on their screens, I see you in cooking. Note: Here in Brazil 🇧🇷🇧🇷 this crunchy skin, we call "Torresmo a pururuca". Beautiful works of art 👏🏻👏🏻👏🏻🇧🇷🇧🇷

[@user-ve7yc7fz5w]

I love chef John !!! So professional and talented. More than that, so generous to show all the tips. 我愛John 主廚！專業又有才能，更不吝提示各種訣竅，太讚了。 PS.. 台灣用攝氏不用華氏 ...>_

[@lovemini8]

其實你只要問siri or google asistant , 他就會幫你轉換了

[@jyang1711]

Simple and clear I hope I can do it the way you have done it

[@lililiu9025]

听到，到中文的讲话。很高兴，我喜欢这个节目

[@winnie5660]

Just did this for lunch a couple of hours ago. Easiest and foolproof method I've tried. No need to put in the oven for 3 hours, or poke the skin or broil the skin. Made the mistake of not making sure the skin was completely dry before increasing temp to 400F but 10 minutes under the grill on low and it crisped up perfectly. None of this hard 'break your teeth' crackling. Nice and crisp skin. Tender and juicy pork. Wow!!

[@Crackalacking_Z]

That looks amazing and the whole process every doable. Off to the butcher, I got pork belly to buy.

[@snailosyd]

Thank you so much for sharing this awesome, yet simple recipe. I tried it out and got good results; the meat was tasty and the skin very crisp and crunchy - it came out soaked in oil though; so I feel you gotta have it rest first, for some of that excess grease to drain.

[@vistalicahalim5468]

so i've tried this recipe and also the usual one which we need to poked a lot of holes on the skin, the one that i always failed to do. and this recipe is so much more easier and the skin is so crispy than the one with poked skin. love it!