How To Make the CRISPIEST Chinese Roast Pork Belly TODAY...no overnight salting! | Marion's Kitchen

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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

[@jwpark417]

Marion: "A cute layer of fat" Me: "I can relate"

[@lucevrd7848]

Best comment. 😂

[@el.c.8858]

LMAOO same for me

[@Smilealot62]

🤣😂🤣😂

[@arin7981]

Its Midnight now...and That Crunch when you ate that piece made me super hungry😭😭😭😭

[@scraperindustry]

This is our Christmas feast tomorrow. So excited 😁

[@alisontuong737]

Thank you so much Marion! This recipe is foolproof! I've tried many and this one works. All. The. Time.

[@TheMissingnut]

hi sounds lovely , going cooking it tomorrow was wondering should i put the 5 spice on it today and give it 12 hours to absorb... i have been doing your recipes now for over a year and they are excellent. really enjoy your channel.

[@ShakeSujiko]

I never thought that was achievable in a home kitchen. Could have 10x the size of that

[@sabaideeDIY]

Crispy pork belly is so perfect with my papaya salad!! Yum 😋

[@samanthatan2172]

I did this as shown!! I wanted to post the video!!

[@amanda67]

What would u have with this ? Rice?

[@culinarycaravan]

Wozers Marion, you knocked it out of the park! 👍

[@RiCKTEEZ]

What was the roasting temperature for the first 2 hours?

[@olivier0092]

Oh Marion, I hadnt watched in a while and now Im hooked again! I love it when you teach traditional but easy. I was hoping: could you maybe do your absolute favourite Thai dish , but filmed in Thai! (I assume you speak it).

[@MadTitan1977]

How good...👌

[@laurenbray8314]

Is that like Chinese hot mustard you ate it with or just typical vinegar based mustard? It would be amazing with Chinese hot mustard and the hoisin.

[@fungus20009]

10 bucks a kilo pork belly right here . i’m cooking it all like this 👍

[@watchitnow6688]

Pls do a reaction video on BBC Food| Egg Fried Rice video then show us how a proper egg fried rice shoud be made

[@rodwilliam3890]

You didnt say how long and what temperature

[@4themotherload]

Is it bad that I could eat that whole piece to myself? Love my husband and kids but, I am not sharing😜 Wish you and your family well.

[@metalheadmaidenue6505]

I was thinking the same thing. I’d have to make a WAY bigger piece if I’m expected to share lol

[@GrumpetteJV]

Same. In fact, I could eat two.

[@PhyllisAlexis]

Hihi thats why I end up cooking an extra meal... That is MY reward... They get meatballs 😂

[@herkythecavalier]

When you crunched on that piece, I died and went to food heaven.

[@JoeE.]

There's a better recipe than this made by America's Test Kitchen channel. It's a longer process though but the meat is more juicy and won't turn out as dry as in this one. But still, it's a matter of preference when it comes to the outcome.

[@AnnhilateTheNihilist]

It wasn’t Jewish or Islam?

[@andrewpaderes1943]

@@JoeE. 11111qq1qq111111q1q111q1qqqq1qqqqqq1qqqqq11qqqqqqqqqqqqqqq11qqqqqqq1qqqqqqqqq1qqqqqqqqq1qqqqqqqq1qqqqqqqqqq

[@goanna83]

Me too, i had to rewind it to that part again 😋

[@ER-gw2xz]

I die and go to heaven every time I watch Marion 😍

[@battlestar976]

What temperature should the oven be on for both baking times?

[@M8Q8L8]

Just a tip when cutting it. Turn it upside down, skin facing down, so when you cut it's a nice and clean cut without risk of breaking the crispy skin all over.

[@greggall205]

Also, let it cool for about 30 minutes before cutting. The problem with turning it upside down is you crush all those little crispy bubbles you worked hard to make

[@ceecee8757]

Pro tip: use a really SHARP 🔪 knife.

[@leeniehaus72]

Score the skin before cooking so you can cut along the score lines, which open up during broiling.

[@lillylove3508]

I’ve been making crispy pork for 50 years and have never poked holes in the skin. I score the skin only and get amazing results.

[@jonathanmiller7499]

100%

[@KimberlyBaker121]

I finally bought my first pork belly! Can’t wait to make it. After following your recipe for ground pork and Raman noodles with broccoli, bok choy and basil is our new family favorite!

[@liemma1139]

Can we have the oven temperature for both parts of cooking, please?

[@patrickb827]

I roasted on 150 C for 2 hours, then turned up to 275 C for 20 mins to crisp it up. Turned out perfectly!

[@robertsee2247]

Recipe is in the description

[@michaelconley7958]

Cook it in an air fryer, the crackling comes out perfectly every time and much easier all round.🐷

[@johnkathyr]

That makes sense! Thank you!

[@lavieestunsonge4541]

Wow! This seems like such a Time saver and absolutely delicious. Next time I do pork belly, I know what I'll be making. Thank you so much Marion for sharing this delightful dish with us!

[@Marionskitchen]

You’re welcome! I hope you love it!

[@analizageneralao7339]

@@Marionskitchen i love this recipe but if i am going to double the recipe how long should i cook it?

[@luchied.3865]

Marion, I made this for our Thanksgiving dinner instead of a turkey. Wow, what a hit! It was gone in 15 minutes. It was fun to listen to everyone enjoy the crunch of the crispy skin and the tenderness of the meat. My friends make this dish, and it's a two day process. With this method, I could cook other dishes while the pork belly baked in the oven. This recipe is solid in 2023 and I will be making it again. Thank you!! ✨💕

[@Marionskitchen]

What a great review!!! Thank you so much for coming back to let me know how much you loved it! I love it as a shortcut too! 🥰👍

[@Dee8Bee]

It’s midnight...I’m in my bed and now I wanna eat crispy pork. I’ll try in my dreams.

[@stephen08ism]

I love Marion but when I tried this recipe the crackling became too salty. I have high tolerance for salt but this was still too salty for me..

[@WhereThuEat]

I will be making two sets. One to eat and another to hang in the window for my neighbors to see.

[@Marionskitchen]

🤣🤣🤣 Love it!

[@GensSancta]

Liking it even before I look at it cause I already know it's that good! 😍😍😍 Thanks for another great one love. 🤗

[@patrickb827]

Marion! Just tried this for Sunday lunch, and it was amazing. AMAZING!!! The whole family devoured it, with loud crunching and ooohs and aaahs! Absolutely delicious! Thanks for the clear instructions, a real success 😁

[@gengarrules777]

You're terrible Muriel

[@stevepenstudios1561]

Marion: "a cute layer of fat" Me: thanks

[@Marionskitchen]

🤣

[@Shaniloka369]

I can heard her talk all day long. She seem so relaxing and classy

[@swintsdeco6109]

I literally have pork belly every week at least once. I love this recipe ❤

[@evangelinestraub8217]

Pls do not forget to say what oven ! temperature

[@hablin1]

Just made your crispy pork I did a green papaya salad with it it went down a storm even people who don’t like fat ..... apparently they gobbled it up 😂😂 thank you very much 👍🥰

[@hitep256]

Instead of toothpick you should use 🍴 fork.

[@jennytan4509]

Leave the chinese cooks to make their own porks. Do not copy and then reproduce their recipes. It is demeaning.

[@grahamsnumbertree8780]

Requesting for your version of Filipino dish "Bicol Express".

[@ImpRoll92]

Mmmh I think Mike Chen from Strictly Dumpling presented a method similar to this one! Will def compare the two to have the best of both worlds hahah

[@steffie6577]

Did you finally try both? Which was better?

[@iNeverSimp]

How can anyone give this a thumbs down. That's just bonkers.

[@DarDarBinks1986]

This looks so good! Reminds me of chicharrones.

[@BrotherTree1]

Crispy pork belly is so delicious, no matter which culture gets into that process.

[@janiceandthomas]

@@BrotherTree1 yes, so true!

[@lrein077]

My favorite dipping sauce with this porky goodness is Chinese hot mustard mixed with soy sauce. It's the bomb.com. Thank you.

[@rufa2489]

i’ve never heard of hot chinese mustard! if you’re located in australia, whereabouts do you get it from? 🙌

[@laurenbray8314]

Ugh God I love Chinese hot mustard. I'm drooling just thinking about it with pork belly.

[@laurenbray8314]

@@rufa2489 it comes in a powder and you just add water to it. Some people add rice wine vinegar but I like it without. It's hot like horseradish is or wasabi, doesn't have heat on the tongue but in the nose is where you feel it. I'd check online. Not sure where you'd find it locally in Australia. Maybe local Chinese/Oriental markets would have it too.

[@esterchow8159]

Marion, you really did a good job, I have made this twice and woww so yummy and crunchy, thank you so much Marion for the sincere recipe 🙏

[@marijnvanlingen8678]

I made this today. Me and my family thank you from the bottom of our hearts, it was SO delicious!

[@rommelcardines8647]

What is the temp on low and hot and for how long? Thanks

[@gillibean7]

I can hear and see how excited you are to try it 😂🤗 love how your appreciation for food shines through!

[@elizabethcollins3944]

Roast pork with crispy skin is one of my favorite asian food. Thank you.

[@jobvink]

In The Netherlands we have Chinese-Indonesian takeaway restaurants serve a similar dish called Babi Pangang Spek, where Babi Pangang is Indonesian for Fried Pork and Spek is a Dutch word for Belly Bacon. It is, by far, my absolute favorite dish from my local Chinese takeaway. I always thought they just fried strips of bacon, but I couldn't figure out, when I tried to make it at home, how my bacon did not get that crackling crispiness. I realize now, that for one I forgot the salting, poking holes and really slow cooking steps and for two I have to visit a good butcher and ask for a rectangular piece of pork belly. It's not sold at most regular Dutch grocery stores and apparently regular strips or slices of bacon won't work for this recipe. Thanks for sharing your fairly easy and equally delicious looking recipe.

[@geraldinecheah6521]

Instead of poking with toothpick, can I cut lines using penknife like in your other videos?

[@Marionskitchen]

Yes sure! You will get the lines in the end result which is not so traditional for Chinese-style but who cares...I’m never one to stick to tradition 🤣🤣🤣

[@geraldinecheah6521]

Marion's Kitchen thanks for your replies. LOVE your videos!!! Kids love the dishes which uses your recipe. Looking forward to more.

[@nekrositoh]

Your husband is the luckiest guy alive..to be able to eat all those delicious preparations 🤤🤤

[@KaPaChan_]

What a coincidence! I made some earlier today! Yours look sooo good!😋 And much simpler than the recipe I followed!

[@brownsugar544]

Finally the perfect crisp, thanks for sharing the recipe! Making it again today! So delish.

[@tansohleng2172]

anyone know what is the temp for the fist roast with salt? second temp and timing?

[@AD-dh7uu]

She has a recipe link up top and though it gives a 2hr time for the first (salt) step I don't see a temperature. However, she says, "low and slow" in the video which in BBQ speak usually translates to about 225-250F give or take. For the second step the recipe says 480 for 15-20 min or until pork turns crispy. At 480 you can burn the hell out of anything so I would watch it carefully.

[@tl6754]

300F for 2 hours and then 480F for 15-20 minutes. I did mine at 500F.

[@mbmjgirl]

Saw this on a couple channels and then saw your video so I knew I had to try it! It did not disappoint! Super easy /low maintenance too! 🤤

[@seapops]

I had dreams of this last night aaaaaaa Twas like “raiders of the lost crispy pork belly”.

[@PatrickLeonardva]

Yay - finally a simple technique for a super crunchy pork belly in 3 hours, amazing!

[@juinshii]

This is the best recipe I've found by far! So easy and amazing results!

[@kaiju_k5042]

You're such an authority on yummy food but also so warm and nice, you actually make me feel better haha..I really enjoy watching your videos and feeding my family your delectable recipes.

[@kittychan3645]

Just made this. It turned out OK but parts of the skin were hard to bite through and not crispy but rather tough. You were right though… My house did smell amazing and magical!

[@HowToCuisine]

This is looking absolutely delicious! 😱🔔

[@DanliciousFood]

The best layer is the skin! The second best layer is that thin meat layer in between the fat layers, SOOOO tender and good! yumm!!!

[@hideesue2024]

Any ideas what to do with the leftover salt? I know it can be reused regular salt but in the event I want to make something vegetarian it doesn’t feel right. Anyone have any other ideas?

[@lecocopop4272]

Hidee Sue ? If you know it can be reused, then just don’t use it for vegetarian dishes 👀

[@Blazer433]

dissolve and water your plants

[@LemonCat12]

Probably wont. It has moisture and some fat, salt is ultra cheap anyway

[@hideesue2024]

Ida Mol I think your missing the point of my question 🙄

[@hideesue2024]

Blazer433 thank you 😊

[@berrykage]

Imma use a derma roller for my crispy pork 😂

[@destinyto1462]

I do my pork belly just like this.. with a salt crust but I dont like how the meat gets too brown.. skin is crunchy but meat is a tad bit dry. I wonder what would happen if I cover the meat at the bottom too.. 🙄😂

[@klaysico24]

Thanks Marion 👍😘👍 I followed your recepie and it's perfectly nice & crunchy chicharon on top of the delicious 5 spiced meat 😋

[@siegeaye]

That looks nice...but the pork looks dry

[@mingmingchinching]

Best pork belly recipe ever ! Literally made it today and it was perfection ! no long overnight steps, Gonna be making pork belly every week from now on !

[@Mari-he7gy]

What's the temperature when you first slow cook it in the oven for couple hours?

[@whiskeypunkfart239]

She's beautiful, the pork belly and her ❤

[@anyhowsay8659]

Loved the expression on your face when you tasted the roast pork. Seriously, you make even the plainest food seemed so scrumptious ♥

[@chelseayun1309]

whenever i seem to try to make crispy pork belly it always turns out way too salty even tho i take off all of the salt. how did your salt stay in one crust? i never seem to get that super crispy skin either but i’m gonna give this recipe a try :)))

[@ubergeekology]

my youtube cooking playlist is basically just marion’s videos 😂🙈

[@Marionskitchen]

🤣👌

[@isabelleraskin4911]

Can someone explain to me how Marion can stay that woooooooow with a toddler and a newborn? She looks stunning (and her t-shirts soooo clean) in every single video!

[@kellyhong100]

Followed this recipe exactly and almost burned down my apartment. It got so smoky LOL, but so worth it. It was soooo juicy and crispy, JUST DELICIOUS! 🤩🤤

[@katherinechu4581]

My only comment is I would use a fork for the pock-pock part... I made another Marion’s pork belly recipe but without the skin - was still super good. I scored the fat on top instead (using the scoring tips from that other Marion’s video) and it got crispy too! Was a delish Xmas treat!

[@chophappy]

I love pork and your crispy roast pork looks a amazing! I need to try your recipe ASAP!

[@NiansCookingDiary]

Great presentation.big like. Thanks to share

[@lo3551]

I have just gone to heaven. I'm actually a pretty good cook but pork crackling is my Achilles heel. I've tried every way feasible but as usual Marvellous Marion has come to the rescue! 🙏🙏🙏 brilliant drool worthy crispy pork crackling 🥰🌹

[@Marionskitchen]

Hope you enjoy my version!

[@lo3551]

@@Marionskitchen I have no doubt I will. I've picked up on Asian cooking with you Marion and loved every dish. Take care in gorgeous Noosa.🌹

[@melansilva]

Just tried it.....oh so good....amazing how the brittle skin still cut well after cooled down. The crunched was amazing. The meat juicy and the spices just right.

[@ottovanoosterhout9739]

You say: "low" heat, and "super super hot" WHAT DO YOU MEAN??? HOW HOT IS IT SUPPOSED TO BE???

[@decolonizeEverywhere]

Please put parchment paper in between that aluminum foil in your food. You don't want to give yourselves Alzheimer's just because you're using cheap aluminum foil on your food. After all you spend a lot of money on your aluminum-free antiperspirants and deodorants don't you?

[@mikebridgeline3275]

Excellent Vedio. Smart too. Thank you! 👍

[@BrotherTree1]

I didn't know REAL porn was allowed on KZbin 🤣 Just look at that!!! ❤😭

[@joshuavang279]

Extra punch: a side bowl of steamy sticky rice to go with that crunchy pork!!!!

[@JohnJohnson-ym2sw]

Trying it now let you all know if it works. You didn't mentioned temp slow cook and then last bit...but for us who knows or try and error... 3 hours later...not crunchy only hard to chew. Now haven't that said the pork belly I had was defrost one I had in the freezer might be the reason. I am sure if it was directly from the butcher it will work. Cheers

[@rosannasalle6608]

Marion you are Brilliant! The way u explain recipes so easy to understand!! Thank you thank you!!!!

[@Kezz2762]

Easier & stronger than toothpicks Marion is to tie 4-5 small metal skewers together with a rubber band.....btw I do have a 'pig pricker' lol, that was its description on the tag when I bought it

[@grownupgaming]

Super easy step everyone can add: brush the surface of the skinside with oil just before the final crust-forming high temp bake.

[@matthewk956]

Thanks Marion! Just cooked it just as you did, it turned out perfect - yum! He crackling was next level. My family loved it!!! 😍

[@kevindefishy]

Yeh thanks although I did put some vinegar before putting it in the oven the second times Also would be great if you could tell us exactly what ‘low’ temperature actually is.

[@CricketsBay]

300F

[@enchantrathomas7761]

That's all I need to hear! Oooof this sounds and looks so good! ❤

[@lolasmythepinkerton]

I followed the instructions and all was well except the top would not get crunchy like in the video. It was good but I want to learn to get that crunch. I had a larger piece of pork belly so I cut it in half and did two at the same time. Don’t know if that effected it or if it was my oven. I poked thousands of holes in it and at first it looked like it was really crisping up but when I took it out it wasn’t. I put back in about 10 more minutes and it was a little better. I was worried it might burn or dry the meat out too much if I left it in longer. Anyone have an idea that might help me out. It was still very delicious and I couldn’t stop eating it.

[@JeleneVQ]

Could you possibly recreate your duck duck pig burger? Looked so interesting 💕

[@love270110]

One question, is the roasting symbol on the oven looking like a fan? I'm in Germany and I'm not sure which one is the right symbol.

[@trinnfam7423]

Hi Marion, can we use this method for large piece of pork belly? Approximately 3kgs?

[@khairinayasmine]

I can't eat pork but pork always fascinated me because it looks juicy, tender and crispy🤣

[@mrchin7562]

Might work with lamb, but you'll need the fat.

[@Thinkofwhat]

That's one deliciously looking and beautiful Siu-Yuk there!! Good on ya Marion:)

[@lfchalen32]

Hi Marion, everything is good but the skin is abit too salty to taste (obviously) to my liking. any advice to cut down the saltiness but still get that crispnesses?

[@mathewanderson7528]

I hate watching your videos because they just make me so hungry😀😍

[@heatherfoster4154]

Hi there. Just how long did you cook the final cook for the crackling please. An hour max?

[@jimmylau84]

2 hours slow roast, what temperature? For skin crackling after that, what temperature and how long roast?