HOW TO REMOVE THE SKIN FROM A PORK BELLY JOINT - Cooking with Chef Dai

HOW TO REMOVE THE SKIN FROM A PORK BELLY JOINT
Chef Dai demonstrates how to safely and effectively remove the skin from a joint of pork belly.
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Thanks for watching!!!!

[@andsoitgoes42]

Fantastic video with perfect instructions. I've watched a lot of cooking how to videos regarding meat, as I've recently got back into cooking it, and this is by and large one of the best I've seen. Thank you! you've made my life a million times easier

[@thedreamer215]

Thank you! I love pork belly but have not been able to find it skinless. I did such a horrible job removing the skin last time. I'm more positive that I'll do a better job this time after watching your video.

[@CookingwithChefDai]

Sorry for the late response. Music to my ears. Good luck 😉

[@palley3706]

Same here!! I made such a mess of it last time that I’ve avoided cooking pork belly for months due to my fear/guilt 😂 I feel much more confident this time around having studied this video!

[@marsh000_]

Very helpful. My first time doing somthing like this so this was like a life saver

[@NoxiousRob]

I'm gonna make bacon, but could only get skin on pork belly, so this video is very helpful. Looking forward to making the skin into some nice crackling as well.

[@vidthai0202]

Wow, exactly what I'm looking for. Thanks Chef

[@CookingwithChefDai]

Thanks a lot friend, glad you liked it!

[@jwkpov734]

would Yanagiba work better for this application? or Sujihiki / Utility is better?

[@silverback7659]

+Jw K use what ever you feel more comfortable with

[@kathyhorner2576]

You made it look easy! I struggled with a poor knife ( and I’m the daughter of a meat cutter). I wish he was here to teach me!😢

[@kikeena1]

Love the detail about your technique.

[@hanamichi01]

wow here in mexico we leave the skin also but when i need to take it off i know how now thanks

[@camsnow9822]

This was really useful. I'm doing a slap of belly pork on my smoker like a rack of ribs. Needed to remove it bc the rub wont penetrate that. Thank you very much

[@thuranz2773]

Is it best to do this at room temperature?

[@ragnarokrock]

This is so satisfying to watch!

[@DnBGolf]

Oi, mate, are you allowed did have that pointy knoif in the UK? I kid, excellent explanation, I appreciate it!

[@TheDumbGorilla]

Very helpful quick tip chef dai :) Looks like 豚の角煮 that you're making with it, looks delish!

[@pablovalencia6737]

Great technique thank you

[@chrono1logic504]

Quick and effective! amazing as always dai.

[@TRM1294]

Thank you Chef. I'm making pancetta and the belly I got still had the skin on.

[@chrisundery6132]

Really good instructional video - Thanks the the time and effort to make / edit - Would have been nice to see on a larger bit of belly but well explained / shown

[@CookingwithChefDai]

Sorry for the late response. Will do another one with a bigger pork belly

[@pitabread94]

Hey chef great video! Can you make a video about how to sharpen knives using whet stones?

[@unclemattscookerylessons]

Very nice tutorial, strange question here but which video editor do you use please? I like the arrows you used, i could do with that for my videos thanks

[@CookingwithChefDai]

I use pic monkey for the arrrows. FCP for editing

[@RineLaNaya]

Nice video as always! I usually leave the skin on when making the braised pork belly, cause for some reason I love the sticky moist texture of it. :D

[@SeattleShelby]

Was that kakuni? It look boiled instead of braised. Maybe it was something else.

[@tonehawke]

Very satisfying to watch

[@thereinthedeep]

This is a great video, thank you!

[@TheBlt55]

What knife are you using?

[@robdamiani113]

great video trhank you

[@maftj1246]

verry cool video... helpful af ♡ あっりがと dai !!!

[@finaututone4502]

Awesome video, subscribed 😊

[@christinakuzmyn3270]

Chef, is it easiest to trim when the meat is cold?

[@tsgthuntrobles349]

Christina W. not what it seems at smithfields foods inc on monday that meat be frozen as north pole 😹cant even feel if the problem is our knife 😖

[@zwordsman]

belly joint..? Is that different than normal belly? or is it just a different name due to culture difference

[@guyh3403]

Thanks heaps!

[@nikosfilipino]

is that a clip from river cottage? just curious...

[@MissionFitnessCTC]

Good video

[@8Scorpions]

Thank you ..my first pork belly turned out decent except for the skin, witch turned into a crackling after smoking for 4 hours 🤦

[@bigmanlilcoat]

When grinding pork belly, do you have to remove the skin?

[@ashleyo7]

I would. It’s super tough

[@pockeyz]

great tutorial! though i wish it would be in focus more of the time.

[@petezaragoza1109]

Hey Chef Dai, Great video as always! Could you possibly do a video on how to make tsukemono or other pickle styled dishes? (P.s. do you know anywhere in London that do izakaya style dishes like nankotsu, haven't found any in the London and I'm missing it haha)

[@UltimateGattai]

After you remove the skin, can you save it for another meal and still make it into pork crackling? I want to make Chashu Pork, but I don't want to waste the skin as the family loves crackling.

[@funkylentil6966]

I'ma make dat crackling so hard!!! and dat crackling gon make me hard.

[@bradleysmith9924]

Should go on master chef.

[@Kevin-finity]

Good job!

[@AldoSchmedack]

Wow no skin left here in usa, the skin is good to eat too.

[@jesusrenemedinasanchez689]

is that a chisel grind knife?

[@qdsfc]

I always leave the skin on, especially braised pork belly and in soups

[@Nguyengj]

Still waiting on the Miso Ramen Recipe Chef Dai as promise :)

[@eman332ify]

What can I do with the skin after cutting it off? I don't really want to just toss it.

[@DKPAIN]

Fry it. Gets crispy like chips.

[@kodomojanai]

Wait.. So we're supposed to take the skin off for braised pork??

[@XiaoKyonko]

There's no supposed way to do it. Leave it on if you like. I always leave it on because its delicious and I'm too lazy to remove it anyways.

[@garygerman2685]

Why would you remove one of he best parts?

[@itsgojira1058]

“This skin is very tough. So its very unlikely for your knife to go through that” The video I was watching before this was how to use my set of whetstones. lol….well seems I learned to sharpen my knives properly because the knife went straight through the skin with hardly any effort. 😂 Anyways thank you. I made Momofoku’s pork belly buns which I highly recommend. Never need to ask the butcher to skin the pork belly again.

[@paulwong255]

good

[@johntomasik1555]

Skin side down works much better. It's as effective as skin side up, faster, and much safer, especially when the pork belly isn't that even. The cutting surface makes a supported suface for the skin that's flat, which is what matters. Oh, and this vid can be made well within 2 minutes, if it's about removing the skin and not all of the other stuff.

[@touthoj1987]

took the best park off lol

[@AirrowRocket]

A sharp fillet knife is a better choice. Just what a butcher would use.

[@XiaoKyonko]

Any way to cook or use the skin, throwing it away seems like a waste.

[@vidthai0202]

make rendered pork fat

[@tonywright5510]

2525shion Cut it into strips and deep fry at 350 degrees Fahrenheit. They are called pork rinds.

[@zwordsman]

Roast it hard~

[@300076379]

hungry...

[@snipetvmapping4777]

How to remove Serbia

[@basilios8732]

Ask your mom

[@aunty8782]

How silly to remove one of the most therapeutic part of the pork! The skin contains collagen which isn’t ONLY good for the skin but also good for our nerves and tendons and arteries and joints! Simmer it in soy sauce for an hour minimum and eat it for optimal health! Stop wasting good nutrition! Jeez, you young people!!!

[@andregalindez205]

2nd

[@thatpsychohead]

I'm 666