Looks great! Your ingredients list is pretty much on par. The only thing is addition is black pepper and garlic powder. You also might want to drain the fermented bean curd a bit, it should more paste and will stick better to the meat, or brush wine only then apply paste. Boiling the meat whole will not let the rub penetrate the meat as deeply. I would pour the vinegar water over the skin side only. Try crosshatching the skin about 1/8 deep with a knife, easier than poking holes. 350 at 40min :)
@barfman7767 Thanks for the comments / tips. I am sure they will help others. I do think next time I make it I will do the crosshatching. In my research it seams poking holes is more traditional but a lot more work for the same result.
Thanks for your update. I will try to make this next week as my local butcher needed a week to get the pork belly? I guess not to popular on Long Island..
Awesome - Thanks for the video on how to make it. Now I have to find a place that sells belly pork. As the local supper markets do not. Also seemed a little rare to me. Would you go a little longer on the initial cook?
Looks great! Your ingredients list is pretty much on par. The only thing is addition is black pepper and garlic powder. You also might want to drain the fermented bean curd a bit, it should more paste and will stick better to the meat, or brush wine only then apply paste. Boiling the meat whole will not let the rub penetrate the meat as deeply. I would pour the vinegar water over the skin side only. Try crosshatching the skin about 1/8 deep with a knife, easier than poking holes. 350 at 40min :)
barfman7767 2 months ago
@barfman7767 Thanks for the comments / tips. I am sure they will help others. I do think next time I make it I will do the crosshatching. In my research it seams poking holes is more traditional but a lot more work for the same result.
powerplantop 2 months ago
This is a great video. I love the sound when you cut the meat! Best regards wantanmien ^^
wantanmien 5 months ago
@wantanmien Thank you! The skin did turn out very crispy.
powerplantop 5 months ago
Thanks for your update. I will try to make this next week as my local butcher needed a week to get the pork belly? I guess not to popular on Long Island..
ira360 6 months ago
@ira360 Large Asian markets usually have it. I know you can get it in Fort Lee. Not sure how far that is from you.
powerplantop 6 months ago
Awesome - Thanks for the video on how to make it. Now I have to find a place that sells belly pork. As the local supper markets do not. Also seemed a little rare to me. Would you go a little longer on the initial cook?
ira360 6 months ago
@ira360 I think that my termo was not it the correct position but next time I will go to a bit higher on the internal temp.
powerplantop 6 months ago
Is the pork cook?
Swanquynh1314 6 months ago
I made the dr pepper wing for people at my beack club and they all enjoyed them and they were alittle spicy but they were delishois
trainboy317 7 months ago
@trainboy317 Thanks for letting me know how they turned out!
powerplantop 7 months ago
Nice videos, keep it up :)
xKaoKaox 9 months ago
OMG! looks so good! can i have some?
Y0ugenie 10 months ago
@Y0ugenie Thank you!
powerplantop 10 months ago
Yum - Looks declicious :)
AsianCookingmadeEasy 10 months ago
@AsianCookingmadeEasy Thank you! This one is I will do again.
powerplantop 10 months ago
I'm drooling! thanks for the vid :)
anonymouskittie 10 months ago
@anonymouskittie Thank you!
powerplantop 10 months ago
Looks great! I'd love to see you try and put some wooden skewers through that belly...
NSarge87 10 months ago
@NSarge87 When doing research for this I saw people using wooden skewers. After pushing metals ones thru I don't see how.
powerplantop 10 months ago
looks delicious!
girlsrule911131 10 months ago
@girlsrule911131 Thank you!
powerplantop 10 months ago
first comment :3 nice recipe
y2a2m2i 10 months ago
@y2a2m2i Thank you!
powerplantop 10 months ago