Hong Kong Style Crispy Skinned Pork Belly Siu Yuk 脆皮燒肉 By David Ong

[@michencheong5332]

You have not mentioned the Time and température of the oven.

[@balabaktohinu104]

very entertaining n very educational..thanks for sharing..

[@villatengtravel]

Very nice channel. I love your video!

[@jarrodshipard]

Will share this with my mother. no excuses next Christmas.Thanks chef Dave.

[@sulungkoesuma]

Hi David, this is lovely. and that is one hell of lovely pants also. cheers.

[@awalt26439]

Great to look at food. I can only imagine what it tastes like, deeee...licious, but that is where I leave it because I can also imagine what that type of food does to my body.Thanks for the demo though, because I love food.

[@graceblaise2712]

thank you for yr turorial. can i use apple cider?

[@daniellimlim458]

Nice video but this video is for first timer and people who want to learn making crispy roast pork. Very educative. You been doing lots of introductions and voice over on what this is for and how this would be and so forth...Very educative.

[@jocelynpurisima1875]

thanks david. no wonder i can not make it crackling. thanks for the tip. i use my Turbo as well.

[@petermai-duc5382]

THANKS FOR SHARING

[@kevin-sd2wh]

Thank u so much , its really nice , i like it !!

[@busybeescrochet5461]

wow I was hungry now I'm famished, that looks so good! Thank you for your tutorial🐝🐝🐝🐝🐝🐝🐝🐝🍯🐝🐝🌷🐝

[@jl4cm]

good video mate

[@Lou13814]

i will be trying this soon, thank you!

[@MrJAMESDAD1]

Can I take the skin off a pork shoulder and do this and if so I have a restaurant convention oven .What should I put the temp on.Thanks

[@Vechny2000]

I have the same oven that you are using to cook this crispy pork belly but in my oven i don't see any option for broiling to make skin become crispy or I may not know how to use it.

[@blvk3]

correction @1:50 the one you get that is vacuum sealed have been soaked in water to make it heavier not because of the vacuum seal makes the moisture trapped in the skin, its just a way to overcharge you especially in super market, since you cannot unwrap it before paying

[@lovingkazuma]

do its have to be coarse seas salt. can i just use normal

[@olympiavalance1841]

I much prefer the traditional Chinese flavours of this roast pork. It is a very ancient dish afterall. The halogen oven is a great cooking appliance and, this dish is great dipped in with lashings of hoi sin sauce.

[@funsky77]

So the scoring makes it chewy! Finally, I know why. Thanks David. Does that mean stabbing it with the Jaccard shouldn't be all the way through to avoid the moisture from coming through.

[@chefmikko]

whats the name of the thing you used to poke the skin and where to buy em?

[@annemary2907]

love the pants! thanks for the tips man

[@jimu9704]

David I live in the med west and I miss good Chinese food especially Crispy pork. I can't find the poker. Can you please supply the link where I can get it online? English please I cannot read mandarin

[@joshuabenjamin3780]

&,jxj$

[@lauraharmon6508]

+Jim U Amazon.com has it

[@heleng6428]

What's the tool you use to poke the meat?

[@jocelynpurisima1875]

thanks

[@tonyooi2000]

Hi David, what is the halogen temp? And how long in the Oven? Thanks

[@damodoesall6240]

Very tasty

[@TheWardagh]

Great pants

[@bushpig59]

Yummy David, wow film star!!! ... Didnt see your famous face!

[@t-mac6210]

I would like to have had a little bit more talking and explanation to this video.

[@pubwvj]

Vacuum sealing does not cause moisture to go into the skin. What is in the vacuum bag is the meat. Vacuum sealed meat offers better food safety and quality. To remove moisture from the skin, salt the skin and leave it exposed to the air hanging. The white many pronged tool is a Jaccard Supertendermatic. A bit hard to hear the spelling of the name in the audio. Thanks for the helpful video!

[@heyitsmeshaz]

yuuuuum! (from the low and slow fb page!)

[@funsky77]

14:55 "If you don't like this much fat, well.... perhaps you shouldn't be eating pork belly". Bahaha, nicely said David!

[@timmy2464au]

Mmmm mm so hungry now

[@kpd174]

what is the tool called used to poke the skin

[@crisvalenzuela9916]

Julio Englasis it's called a Jaquard tool.

[@sallyloong3021]

Temperature n time , plz.

[@yongaisim6845]

what is the temperature?

[@ERVARGASNYC]

Nice video, You could also trim Half of the fat before you cook it, I do this all the time and works great.

[@rapturex0]

You have the same oven as me

[@TheGohbomba]

Yummy

[@hildaa6143]

pouvez vous nous faire voir vos ingrédients, car tout le monde ne parle pas anglais,

[@manfredkaheigo-alias8449]

within the time of pre talk other movies are nearly finished with the siu yuk

[@francissantiago1410]

Best marinade only need is fish sauce :)

[@francissantiago1410]

And best sauce for crispy pork is vinegar with garlic and little bit of salt

[@sarasia6387]

Francis Santiago 顽皮w 薇诺娜n

[@paopaowell917]

yummy

[@747maran]

Great demo on how to poke the skin...you've got 2 of "one of these", how about showing us how to use the damn things..

[@shinjid3705]

u don't season the meat?

[@JillpapI]

I think there is always a huge debate regarding who your intended audience is, problem being that the audience itself rarely ever decides. You are highly informative and this is a simple DIY production that simply documents your every earnest step in creating your dish. These days people are very used to the clean, streamlined style that Tasty utilizes for example. My favourite foodtubers (may I use that term?) are of course Tasty and pretty much everyone on Foodtube. I am very used to both approaches and already had a background in cooking long before I ever turned to youtube for additional information. However your more back-to-basics approach reminds me of certain details that are often lost in the process of that simple and entirely-understandable fear of offending viewers. Point is, your finished product is obviously a fine meal, not necessarily the best but definitely not the worst. Your informative approach is useful for people who are not used to Asian cooking. I'm odd in the sense that I am Asian but generally only make fusion western food. I'm not saying that you did well, OR that you did badly, but that I appreciate your approach nonetheless. Cheers David. I would love to have tried some of that pork.

[@reesespeanut4778]

Woah. Glad i read the comments first! Bye.

[@I-Told-U-So]

What kind of cooker is that? It makes the light go ON / OFF? Is it the video or the house? Take a drink or a break. Btw, there's no boring moments if he's at a party, then again, depending what his subject is? LOL

[@Rose-kf4ms]

New friend here

[@MultiPolicy]

Im laughing at all the comments about you talking too much,lol! David, do another video, and spend 12mins talkn about your pants. Anything to piss off the impatient viewers. By the way, it looked yummmm...! To all the complainers, it takes more than 15mins to prep and roast pork belly.

[@Ndendy1]

roast pork belly should take no more than 5 min prep you noob.

[@wiphanansirikham7758]

MultiPolicy ..

[@tranpham3106]

I believe this guy is not the only guy making roasted pork so go watch somewhere else if you don't like his video, also if you guys can say something nice then keep your mounth shut don't come here giving attitude and tell someone video is boring or too much talking

[@t-mac6210]

Tran Pxx you tell them trany

[@Raachen]

oh my god, how many people are going to comment like "too much talking" or "boring"?! Yes it is, I think he got it by now, but if this is so boring, just skip it! Alrighty?

[@DC180]

Raachen only boring because he talk too much during cooking the sue yuck

[@jaminson2855]

why do so many people think you are supposed to brush the top with oil? do you realise how much fat is in pork skin? you're meant to cover the top skin in sea salt and set aside to absorb the fatty moisture, then when u cook the pork it crackles easily.

[@Mkrfan2013]

Too much talking! We don't have a whole day!

[@InTheFleshInc]

OMG, I'm drooling... Now off to share this on a Muslim website, LMAO J/K

[@thaihuynh6154]

NATO : No action - Talk only !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@charleslesech923]

How to make pork crackling"

[@thomashom7514]

More action and less talking.

[@franciskong1535]

Thomas Hom

[@joewu7365]

Thom

[@shadybad9836]

Thomas Hom aaa

[@hendrachan3651]

Thomas Hom j

[@ahyianlow2818]

How to make Prawn fitter

[@jean-mariotanyan9390]

talk talk man he's a radio station

[@augustorodrigues7043]

Acidentes

[@Charlie-e9k]

Too much of unnecessary talking, really annoyed. Thank for sharing anyway.

[@Anamnesia]

You #Triggered, bro?

[@firegodess7646]

Ummm where's the meat part of this crispy pork ?

[@wanderowa]

Not bad if somebody gives verbose explanations orally instead of writing dead texts on the screen, like in a cookbook. See Jamie Oliver and similar ones, they all are talkative.

[@smutpow]

it should be pronounced more like yolk rather than yuk

[@jarrodshipard]

+smutpow Nobody gives a shit, fuck of smutpow.

[@yowetan]

You spend too much time talking.

[@zapperzip]

too much talk just kind of suppress my appetite

[@DonCornelius366]

+zapperzip ditto

[@trounghoung3455]

zapperzip i

[@januszrudzinski731]

Yes if yu people don't like watch something difrent

[@cookiesmonster2120]

less talk is the best

[@chasevineland1508]

Fork to poke holes... doesn't work.

[@bearllande]

god i'm blind! you could have warned us beforehand to put sunglasses on you know!

[@wongjunnkit4503]

I think its a bit too wet.

[@aaronm8694]

Vinegar not needed.

[@AbiNomac]

I think you should have cooked this in a conventional oven as most of your viewers can relate.

[@BrentLeague]

so painful to watch like a flashbang too

[@onwong8878]

自制白肉

[@ktppk1556]

talk non-stop became boring. just cook 1 small pc of pork.

[@francissantiago1410]

His just excited lol

[@crescentgen7950]

Francis Santiago

[@bobmathieson987]

All you wanna do is all you yeah wanna do um um and ah yep um basically ah so ah so what ive gotta do um is ah um

[@thomashom7514]

To Jim U. It is not "I can't read Mandarin" it should be "I can't read Chinese”。Mandarin is the spoken language. Secondly you do not live in the "med west" unless it is a typo. Try Mid West.

[@lindahannan4287]

Yep. Sorry to much talking x

[@tonycostello6463]

Too much talking!

[@djxjxixsmjxjskjzxn1853]

Aside from the fact that you used European herbs and spices in a Chinese dish, this vid should've been about 4 mins long. At about 8 mins in I realised it had nothing at all to do with cooking; he was giving the fucker a tanning session. BTW, the word "do" is pronounced "doo", not "dooweee" or "deuiwee". As an Englishman I order you to STOP mangling our vowels. And stop ending every sentence as if it's a question.

[@jeffp6330]

Started off good then the pork was nuked in some kind of weird machine! Like we all have one of those!

[@TubeSurfer10]

why did you give the pork uv cancer?

[@HavendaleBlvd80]

One word needs edited out! Lmao

[@ericchia1304]

Too long winded, go straight to the point.

[@yggdrasill7811]

lol whats with all the people getting mad about him talking too much.

[@tktan8790]

Sam Wu

[@daw822000]

Pitty the fool that has no flavour wave...... Ooooooh nipple! Love the pants! Il be making this very soon

[@Roronoa_Zoro_Official]

I was so angry watching this lol 😂 I’m out

[@sydneycoolie]

Talking too much, barely understand what he saying

[@marlyharris]

Endless chatter. This video put me into a coma. I take one pound slabs of uncured pork belly, put three of them in my 55-year-old stainless steel pan, cook on a low simmer for about 1-1/2 hours. They turn out tender, moist, golden brown with crisp edges, and absolutely fabulous. I slice it into chunks and serve it with hot sweet mustard. No special equipment required.

[@richnicky28]

a lot a dialog. .. whew

[@luckychi888]

i had to forward the video.. too much talking it gets so boring

[@mathisretarded]

it's not "siu yuck"....it's "siu yook"... like if you say yuck one more time, i'll start to think that thing is yuck have you heard of the phrase "putting money in your pocket"...i'm doing that for you right now....not yuck...YOOK

[@GenXSurreyGirl]

Sorry but I can't waste over 15 mins just watching a cooking video. Most are like 3 mins.

[@albertshuen3018]

編織冷巾

[@chinfoomaa]

Talks too much and video is too long for Siu Yuk

[@LeePeteZzzaA]

Mychonny is that you?

[@toshiyukisuzuki7610]

bye! i'm moving to a more action, less TMI zone....

[@GeorgeManont]

Too much talk,... very little action !

[@michaelmike9337]

Probably better if you went straight to the point cos half the time it was all just unnecessary talk