How To Make Crispy Skin Roast Pork | Foodie Nation x Dev

[@angelstarr5509]

It has a few names for it, so different places will carry it a different name, it a perforator tool ( skin pricker ) and another place I checked called it a belly pork skin crispy hand hole hammer. Lovely recipes. Will try mines with ur recipe next time. Keep up the great work guys and stay safe

[@cindynazir336]

I had made this for a party once and now it is the most requested. I also make mine in the air fryer and it comes out perfect and juicy everytime.....not to mention alot of the fat melts off so the meat is not soaking in it

[@trinimama178]

Astra Gourmet Professional Meat Tenderizer with 21 Stainless Steel Piercing Spikes. Found on Amazon.

[@madmax8621ify]

What if your oven doesn't have a broiler

[@scyalla5151]

I absolutely enjoyed this episode. Chef! Thank you for your detailed technique when cooking pork with crispy skin! Well done!!

[@vivianhill621]

I don’t eat pork but, Kezzieanne can get a thumbs up! And Two Thumbs up for Foodie Nation! Much love from New Jersey. ♥️

[@royhughes1331]

That tool Dev is using is just a standard meat tenderizer found in most kitchen stores here in the USA such as Bed, Bath &Beyond, Macy's, Table de Sur, etc, etc, etc. Even Amazon has it. I use mine to cut thru the meats membranes to tenderize the steak, chicken or pork. The USA versions have a safety shield on it so you don't accidently poke your hand. It takes the place of using a fork to poke your meat

[@sunshinecubs8338]

Thank you

[@janiceandthomas]

Yes, I live in Jamaica and I recently bought one on Amazon and had it shipped through one of the many shipping companies available and it worked really well.

[@dtrini2dbone1]

Looking good. Can't wait to try. Thanks guys

[@ryanreedhi2605]

I made this last year just like u made it. today I'm doing it again. back by popular demand. thanks for your recipe.

[@LisaX84]

an ice pick to the hundredth power...lol

[@kezziannemiller5482]

😂 this name is my favorite.

[@poisondouen9599]

Where in Trinidad sells that particular meat tenderizer? I have the other one that looks like a hammer.

[@danielleramnath3242]

You could check sincere's chinese grocery in san Fernando.

[@aplaceinthestars3207]

That cut of pork looks really good quality. I love pork belly, and it's interesting to learn all the tricks for getting the skin to look like a lechon party :9 I'm not sure I could pull it off with the super-fatty mediocre belly cut I get around here, but if I get my hands on it, I'll try this. I might be tempted to add fermented bean curd to the spice rub since that's one of the secrets to the char siu recipe I really like. Shaoxing wine is also key to good Chinese cooking- I've been lazy/cheap/desperate enough to use other alcohols too, but there's nothing like that Shaoxing wine fragrance in a good dish or marinade!

[@karminiparsan9256]

THAT is a beautiful piece of pork..my favourite cut👌👌..great recipe and perfect result 👍👍

[@poisondouen9599]

Where do you buy your pork belly? The ones in massy is not as thick as that. Malabar farms has good quality but its expensive.

[@cherry-annleacock1835]

I tried this, came out great, except, I didn't have the piercing tool so I just sliced the skin and for me I'll use less salt on the meat on my next attempt whenever it may be. 👍Can you do a char siu version please.

[@aaronchadee8881]

Should you foil the top of the pork before going into the oven then take off the foil when broiling? Or just put no foil at all?

[@transitionwithtrini1928]

Foil will invite moisture..you not going to get the crispy skin effect if you foil it period.

[@aaronalleyne3380]

I would love too try this ❤💯

[@deboraalexis4016]

😂😂😂😂😂 meat tenderizer! Cause that what I would use! Then I saw Marion's a Thai chef use a blade cuter! Love the Spanish prep for this it delicious!! But love u guys for doing this! Season is the key to trini food! Live that five spices !!! Thank u for this!!❤🇹🇹🇹🇹🇹🇹

[@kayhernandez3759]

Ain't this Marion's recipe tho?

[@jerzeekprince2015]

No one gonna talk about the free mason ring chef boy has on?

[@michellemora5766]

Thank you, thank you Dave ,I tried it ,it came out perfectly💕

[@josor9902]

this is absolutely lovely!

[@gisellelovemakeupfrancislo1126]

Hi blessing to you, when you take it out the fridge do you pat dry it again before putting it in the oven to cook?

[@devramjit2593]

Hi there! Yes you do, and reapply a light dusting of salt.

[@arnimfolkes8071]

Do you have to leave the pork to get to room temperature before placing into the oven?

[@AmandaLaggan]

​@@devramjit2593 Hi chef, what type of salt do you use on the skin? Rock, kosher, table salt...?

[@angelasimpsonnathaniel173]

What is d alternative method u can use if your stove don't HV a broiler

[@shawnellemartineaux6212]

In the morning, after taking it from the fridge, do you have to wipe it again with paper towels?

[@devramjit2593]

Yes, correct. Make sure it’s as dry as possible before going into the oven.

[@shawnellemartineaux6212]

@@devramjit2593 thank you!

[@shawnellemartineaux6212]

@@devramjit2593 can I use something other than sesame oil? Like avocado or olive? I don't eat seed oils or carbs, so I'm avoiding the rice wine too.

[@devramjit2593]

Nothing really compares to sesame oil for the taste/aroma. It’s quite unique. Go ahead and skip it. Try a mix of garlic powder, onion powder and 5 spice, make a dry rub, and let that marinate overnight. The main thing always is the salting of the skin to get it crispy.

[@shawnellemartineaux6212]

@@devramjit2593 awesome! Cheers again!

[@marsharamdeen188]

Meat Tenderizer Crispy Pork Belly Skin Pricker Crackling Tool

[@MamasChaney]

sounds delish! gonna try but why leave uncovered in the fridge? why not covered?

[@devramjit2593]

Hi there! You want it uncovered because you need to get the moisture out of the pork skin. If it’s covered, the moisture stays in. Happy cooking!

[@MamasChaney]

@@devramjit2593 makes sense, thanks lots!

[@tuxen7442]

Anyone see that shirt, chef is wearing! Sesameee!!😄

[@dawnecamacho2601]

Did you wipe off the salt before baking it. I want to try this.

[@tamiajackson]

After it sits in the fridge overnight the salt raises the water and the drippings are collected in the container underneath the rack.. its recommended to use the paper towels again in the morning to dry it out to make sure its dry..but I believe once you leave it for 2 days..it will be dry.. watched some vids here on KZbin with some Chinese guys leaving it in the fridge for 3 days

[@traynice9633]

I am going to differently try this

[@caribbeansunset5011]

Can anyone tell me where I can purchase cuts of meat like that?

[@Barry_TopG]

Where can I get MSG in Trinidad?

[@playersparadise2262]

Vet-sin in the spice section of a grocery

[@sarahwilson4558]

MSG is vetsin. You get it in any grocery store in the spice aisles

[@kernbelfon9774]

Sincere's on Cipero St San Fernando

[@djoy1972]

Any supermarket should sell msg, there are brands called ajino moto and vetsin

[@annedwards6593]

Can you show how to make the 5 spice powder I'm not getting it in my local Korean store

[@coletted4591]

Nearly all ordinary grocery stores sell 5 spice seasoning in the Asian section.

[@vikkiboodoo5933]

Hey where can I find fresh pork belly of course to make this recipe I'm in valsayn area.

[@sexyleo38]

Tunapuna market

[@vikkiboodoo5933]

@@sexyleo38 yes i got there

[@roxanrichards8668]

Pork is what I like..wow

[@Chaipapi]

What's the sauce you drizzle on found in most of the Chinese restaurants?

[@adrianseecharan7975]

Chinese brown sauce type that exactly on the search bar you will get a few recipes

[@TheTriniGuhl]

I use hoisin sauce for mine

[@alt-w7130]

The tool is call a needle blade meat tenderize

[@kerron_]

Nice rings & pork too

[@vishalbissessar4366]

The needle like object It’s a pork prong.

[@Kanisha_Edward]

Looks delish Apang's for it !!!!!...

[@richardroopnarine870]

350 Celsius or farenheit?

[@devramjit2593]

Hi, our ovens here in Trinidad come in Fahrenheit. If you use Celsius, then set it at 180 C

[@WhatsInDePot]

Dev that skin Kripsy lol

[@devramjit2593]

Krips

[@cherry-annleacock1835]

Please make a sauce for this

[@jenny6437-r9t]

Hi Kezzie, please show a recipe for grits

[@usftrini]

Chef - what about putting in the fridge with a little fan to speed up the drying process?

[@devramjit2593]

Hi there! Try it and let us know how it came out! Any method you can use to get the moisture out of the skin, is the key to getting it crispy.

[@annmarielalansingh8891]

The name is professional meat tenderizer Annmarie Lalansingh from Brampton Ontario Canada

[@adrianseecharan7975]

Is how kizzy says ooooh damn

[@nayshairnhanna3999]

Meat Tenderizer with prongs

[@triniskitchen5598]

Roast pork 🐖 💯 delicious good job 😎 my favourite 🇨🇦

[@MsSummerable]

So when kez gonna cook something for us🤔 ah mean is bout time🤷🏾‍♀️

[@kezziannemiller5482]

😂❤️Soon! Until then, I’m absorbing all I can from the fantastic cooks and chefs that drop by the kitchen.

[@lakelifeclermont]

Amazing video

[@ianramnath7947]

Nice

[@eterboward4304]

I believe it’s called a Jaccard

[@raphaelemmanuel3448]

What’s her name I could never remember

[@acleimajagdeo7818]

Pork skin Tenderizer

[@g64460]

Jah know

[@cesarc.valete4791]

Yummy yummy..

[@vanessadobson9803]

It is a meat tenderizer

[@CarissaBM45]

It is a Meat Tenderizer

[@transitionwithtrini1928]

Could tell home not just really a host..But not very familiar with Culinary...You can bake anything completely covered with salt..its call a Salt Dome..I actually love this cooking technique with fish..It doesn't salt the ingredient what so ever

[@enabissoondath4501]

A pork pricker i mean 😋

[@audreywilliams2228]

A Tenderizer😂

[@angelmendible]

Pork tenderizer

[@shyammohabir8283]

Ha tell you boi.. Dev rubbing up de poke too well .. you sure he isn't making orgasmic poke? Excellent show as usual .. very informative and educational! Keep up the good work Ms. Kezzianne!

[@kezziannemiller5482]

Thank you!

[@juddellepierre5855]

Yessss

[@rejoe14]

that is ah afro comb xD

[@alana20000]

Jook jook and jook jook and jook

[@transitionwithtrini1928]

I put my own in the fridge for 24hrs before i cook

[@pinkyshin1]

I just find glove is needed 🤷🏾‍♀️

[@caribbeansunset5011]

Well you use gloves in your kitchen then. GOSH

[@honeybunchharewood9179]

A meat tenderizer

[@sramdeojohn4428]

🙌👏🙌❤️👌

[@hemrickarthur3254]

Meat tenderizer

[@chef_thyme]

By now someone has probably mentioned the name already….but I believe it’s a type of tenderizer

[@sherryhousein2244]

It's called a meat tenderizer the tool you used to poke the pork

[@nakeaanderson2272]

This was overly explained 🙄

[@vietnamvet258]

Go vegan

[@omaveira1979]

This is not crispy skin roast pork. It is call barbecue pig belly. If I ate just 1/4 of that one slice you cut first my diabetes would go sky high. I would advice you to leave this to the oriental native. Their metabolism are made to digest all these fatty food. Just something they are born eating. You did a very good job but if you if you go on London street foods you will get grand receipes.

[@seygra20]

Not everyone has diabetes.

[@sherryb8052]

This is not bar be que, it was made in the oven, with No bar be que sauce. And if you look at any Asian recipe, it is the same recipe and it is Crispy Roast Pork.

[@fundermantalaudio1]

Hey y not try a sea food boil.. like .. crab shrimp clams.. potato corn. ... etc..

[@sbrooks1065]

Meat tenderizer