18 thoughts on “CRISPY SKIN PORK /recipe for crisp cracklins on pork belly

  1. ShinyBorel says:

    ANNOTATIONS

    0:17.500
    The moisture that was deep inside has been drawn out and wiped off.
    Many recipes call for marinating the pork before crisping up the skin, but these methods only interfere with the crisping because they add moisture. The best solution is to roast the pork on its own, and then add a sauce.

    0:17.500
    There are many recipes online that call for only using salt. That's okay – you will get crisp pork skin, but not nearly as crisp as this method. Now one of the things here is that I say you need to dry out the skin, but then you see me adding liquid after it was refrigerated overnight. The fact is that liquid does not have time to soak in. It is wiped off immediately.

    0:17.500
    This is kind of a blank canvas. You can take the pork obtained here and pair it with any sauce or side dish you like. Barbecue sauce is the most obvious choice, and no one will complain about a platter of this pork, some dipping BBQ sauce and French fries at any gathering.

    0:17.651
    For Michelin star style plating, you cut this into nice even squares and place it on a sauce with some sort of colorful garnish. The majority is either discarded or used for staff food.
    Otherwise just plate up whole pieces with barbecue sauce. See my recipe here for Port Wine BBQ Sauce for a great example of this.

    0:27.000
    INGREDIENTS
    Pork Belly (uncured bacon)
    Baking Soda (not baking powder!)
    Apple Cider Vinegar

    2:17.500
    Do not cover the meat with a lid or cling film, or anything else. Let the refrigerator air circulate around it for at least 12 hours, and a few hours longer is even better.

    3:57.400
    Roast at 175°C (350°F) for 1 1/2 hours with NO fan assist.
    Alternatively, place the dish on a rack about 30cm (12 inches) from the broiler element and set the oven to broil at the same temperature. This is slightly better.

    4:50.000
    Increase the temperature to 200°C (390°F) and the shelf to be 15cm (6 inches) from the broiler heating element. Make sure the broiler is on and the oven has preheated.
    Then cook for about 14 minutes, however ovens do vary – especially broilers. So make sure it is completely cooked, but not actually burnt. It should be on the verge of burning when you take it out.

    5:10.100

    5:10.100
    Not crispy enough? Then you didn't leave it under the broiler long enough. Really that's the only possible problem you might have. The skin of this is ridiculously crisp – as you will see!

    7:23.300
    CLICK TO SEE THE FREE VIDEO TOUR ON YOUTUBE

  2. Jacquie Atkinson says:

    Hi Greg, this might sound silly but…I don't understand how you can have the oven turned to 390 F and have the broiler element going at the same time. I have a Viking Professional stove and that's just not possible. Does your stove do that? I just received a pork belly yesterday from a friend and we immediately checked your site for the recipe. How will I be able to make this with the stove issue mentioned above? You know..I just have to make this ASAP! 🙂

  3. oloindafolo says:

    Chef, I did this tonight and had a couple of problems which Im gonna explain further. As I dont have a really sharp knife, I tried it with a box knife, but the result wasn't really asthetic. Somehow it was ok. Then I turned them skin side down on a metal casserole and when I wanted to turn them over to crispen the skin it partly sticked to the bottom and was unfortunately partly torn. Some of it stayed and then it went under the grill and took longer than your time (broilers differ).
    Accompanied it with a potato celery root mash and caramellized apples with thyme. It was great, nonetheless, thank you for that! What would you serve it with?

  4. sean LASTNAMEUNKNOWN says:

    I read through a few comment, but failed to see the jist of it…
    I made porchetta for the first time a few months ago and was disappointed with the skin.
    It was done and crispy, but was too toothy to serve, which was a bummer.
    I didn't score the skin, probably a portion of the problem, but
    to the point,
    What does the baking soda do exactly? Why is it necessary to "neutralize" it with Ph?

  5. N Ka says:

    Hey Greg I got some pork belly from the butcher and noticed that one of the slabs is significantly thinner (it's about 1/3 the size) than the pieces you're using here. Should I adjust the initial roasting time/temperature?

  6. silabag1 says:

    Chef I did make Pork Belly Nachos with one of the bellies and it did produce a pretty crispy crust. I had it on a round Weber charcoal grill on a bed of carrots, celery and onion with beer. I used one of your Mexican style spice mixtures and I just want to tell you it turned out Super. Full Sheet Pan gone in an hour.

  7. silabag1 says:

    I ordered pork belly from a restaurant supply store and when I opened the package they did not have the skin on them. Sad! I do need the pork belly's for the Starlight Meatballs, so all in not lost.

  8. Elizabeth Shaw says:

    when I lived in the UK for 10 years one Sunday a month for Sunday lunch I made a pork belly joint which is a roast not huge but a roast. did mine much the same as you. Exactly, try out that skin. 🙂 I knew many people who would eat my pork belly 3 times a week including my mother back in Maine.

  9. kommisar says:

    I want this but without BBQ. (I'm not a huge BBQ fan, either of the sauce or the cuisine, although I really don't DIS-like any of it.) What are some other sauces you would recommend, as well as sides?

    You also mentioned that majority of the meat would be tossed or given to staff in a fancy restaurant. What parts of the meat are served to the diner?

  10. www says:

    they usually fry that thing here it's called lechon kawali. my friend tried to make it once – frying it. the skin came out crispy – but you had to eat it straight away (wouldn't stay crispy long), and the skin also shrank which made it look weird :/

  11. Yugnav88 says:

    I just love pork belly! Very interesting method of adding the baking soda, never heard of it. But then again, that is exactly the reason why I follow your channel; learning something new with every video. Will definitely try this out sometime soon!

  12. Ezx123 says:

    looks like something we eat every christmas in norway called "ribbe" the ribs of the pig. infact i have been eating this the last 5 days in a row now, because i dont have any money at the moment, and its the only thing i had in my freezer from last christmas. you get sick of it real quick:) 2,3 bites and im ready to waith another year before i have it again lol, its way to fat and powerfull

  13. DannoCrutch says:

    Man, that brought back memories. My mom used to make some sort of pork roast with a nice crispy skin. We'd fight over the skin. I can't remember what she called the skin but it was an odd word. Now I want that, and a beer!
    I'll have to see if I can find that pork belly with the skin. I've tried to find plain pork skin, for braciole, to no avail (one of my favorite things, as a kid, was the pork skin Braciole in Sunday Gravy!). Thanks, Chef!

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