Tried it today...not bad...but would reduce the soy sauce and up the sweet chilli an add some brown sugar...It was a bit too salty...and that's after using less salt on the pork itself. Maybe even pineapple juice to the sauce would work....
@labco70 you are correct sir, apply generous salt on a scored skin! 5 spices, black pepper, sugar, garlic, and red fermented bean paste is the secret ingredient! be sure to apply a bit a oil on skin after you baked the pork thoroughly and turn on broiler and raise the pork skin within 2-4 inches of broiler. move the pork around until it starts to bubble! you know that part of the skin is done when it has a bit of char. good luck and good eats! :)
@labco70 you are correct sir! the skin needs to be ladled with boiling water with splash of vinegar before scoring, then scored or crosshatched and heavily salted and let the salt draw out the moisture overnight! brush with oil before broiling within 2-4 inches to make that crispy skin, but ONLY after you bake the pork fully cooked.
Lovely job on that Pork Caroline.. I put water in the roasting pan to ensure the meat steams a little and goes nice and moist. Will try the 5 spice rub next time and your dipping sauce.
can you make a tutorial on roasted duck like the ones they always hang on chinese restaurant windows? those are my favourite to have with these together with hot steaming chicken flavoured rice.
@grinaladie I've tried so many times to do this. Followed many recipes and several variations on the technique, but never have I succeeded in getting it like the Duck you get in Chinatown. I just don't think it's possible in a domestic kitchen. Hope I'm proved wrong.....Please.....somebody??
@uberathlete Yes that, and just the overall flavour. I've tried many times and it just doesn't taste the same. The ones you buy in Chinatown are so much better.
@baxterenrife from what I know, it's difficult to get a thin crackling on pork belly if done in the oven unless the pig is very young. What we get in the market or butcher is usually that of an older pig which has naturally thicker skin. As for flavor, pecking duck is usually glazed with a hoisin and maltose solution before roasting. Some put flavored liquid in the stomach of the bird as well.
@uberathlete crackling is easy if you know how! doesn't matter of age of pig - be sure to score the skin by crosshatching with a knife at 1/4 inch deep rub with salt to dry the skin and add flavor bake for 45 min to an hour depending on thickness and to make the skin crispy you turn on broiler and brush the skin with oil and bring skin within 2- 4 inches to make the skin bubble be sure to move the pork around to get even skin crackling, it will puff up quickly - good luck! :)
@barfman7767 Yup getting crackling is easy. But older pigs usually produce a thick crackling. That is different from a thin crackling that is only achievable with younger pigs, because they have naturally thinner skin.
@uberathlete you are absolutely right! i prefer the thicker skin kinda like a flaky pie crust versus a crossiant! to each their own! good eats and good luck! :)
@baxterenrife the basic recipe is fermented red bean paste with 5 spice and salt, sugar, black pepper and garlic - rub that on meat side only. let that marinate overnight (no need to refrigerate as the salt will preserve it) with a small fan on the scored salted skin brush with oil before broiling to get crispy skin after you bake for about 45 min to an hour - broil the skin within 2-4 inches of broiler to get crispy skin you may have to move it constantly - good luck! :)
@barfman7767 that sounds fab advice, I"ve been playing around with this dish and water in the bottom of the roasting dish is a great idea, plus all those other flavors....YUM!! Thanks so much for helping everyone out and giving your advice!! :) X
21 pints ov water to drink after all hat sea salt. i would sooner buy you a meal girl than let you cook me one,id end up like Lawrence of arabia.mouth like a budgies birdcage
Caroline, one question. I've seen some other recipes like your where they first boil the meat for about 10 minutes. Would you recommend that for getting more tender??
@CzarahM bake the pork at 350, depending on thickness of pork it may take 45min or about an hour. don't boil it, it will lose flavor if you do.pork is forgiving because of the fat, it will not dry out, if you want more tenderness, bring to 325 and bake for about an hour and a half. good luck! :)
@CzarahM boiling the meat will take the flavor away, also if you boil it, the seasonings that you would add to the meat and fat side won't penetrate very well. if you want really tender pork, cook longer at a lower temperature. about 325 for about an hour and a half or until done. then turn on broiler and make sure skin is close to heating element (within 2-4 inches) for super crispy skin! good luck and good eats! :)
Hi, love this dish and looks delicious! Er, we tried making it, left it in the fridge overnight and everything that you said but the top came out rubbery and hard not crispy. I was wondering what to do to make it crispy?! Thanks!!! Great videos!!!
@abenicks after you bake the pork, the skin will become rubbery, because you didn't broil the skin, make sure to salt the scored skin overnight, this will dry and flavor the skin (avoid putting 5 spice on skin) and bake it for 350 for about 45min or hour till done, then brush the skin with oil before broiling within 2-4 inches of broiler, the skin will start to puff up to a deep golden brown you may have to move the pork around by hand, please wear good quality oven mitts - good luck!
@abenicks turn on broiler on high and raise the oven shelf so you can bring the skin up close within 2-4 inches of the heating element. within a few moments the skin will start to bubble hold it there until it starts to char a bit. what really helps to make the skin to bubble is to brush with some oil before the broil phase. please be careful and wear good mitts and it will start to smoke a bit in your kitchen- exhaust fan and open windows please! good luck! :)
@abenicks the heat is not hot enough, you can boost the crispiness factor by brushing with peanut oil. Try to crosshatch the skin about 1/8 - 1/4 deep. Heavy salt will dry out the skin and makes it more crispy. Also puncturing the skin will puff up thereby making it crispy... think like popcorn. Leave in fridge overnite or 8 hours, to dry skin out. Leave at room temp for 1hr. Bake at 325 till done then fire up the broiler close to elements within 2-4 inches and move til evenly crispy.
When it comes to pork especially skins and fat, not too many people are attracted to it but Caroline pulled it off and made it Sexy & Yummy! Perfect for lunch with your favorite bottles of beer! :)
Wow -- this is possibly the only dish that I could make rather easily. They sell the Crispy Pork in Chinatown @ $8 (US Dollar) a pound/half kilo. I can definitely make it but wonder if I can add some Garlic to it. Thanks for the recipe. Aloha!
@parkerkimm hehe, yes it is ridiculously easy! I think you could add some garlic for sure! Nice idea! I would actually use a bit of garlic powder maybe as the fresh garlic might burn? Or just rub a crushed garlic clove all over the pork and you will get the flavour? Hope that helps and thanks for commenting x
@tks068 it is the red bean curd you would use as well as adding sugar and garlic and black pepper as well as 5 spice and salt. poking holes is good but i tend to stab myself i am clumsy, i tend to crosshatch the skin giving good results too. i pour boiling water with a dash of vinegar to help soften the skin, be sure to heavily salt the skin to help dry and flavor the skin, for very crispy skin - broil the skin within 2- 4 inches of the heating element be safe and good luck! :)
Strange..... I have this crushing, central chest pain after watching this LOL
ringburners 3 weeks ago
you look tasty, can i taste you
fresno93703 4 weeks ago
Its low fat right? Like you could eat it every day and not gain weight, right?
ThePrivateJoker 1 month ago
wow nice rub and tug on the meat ...
RICKMARKSPA 1 month ago
Tried it today...not bad...but would reduce the soy sauce and up the sweet chilli an add some brown sugar...It was a bit too salty...and that's after using less salt on the pork itself. Maybe even pineapple juice to the sauce would work....
Riellysdad 1 month ago
I now want to eat my laptop screen after watching this....so tasty looking! ( and your pork looks fantastic too...;-) )
Riellysdad 1 month ago
You rock. Can't wait to try it. My big problem is finding belly fat pork that looks as good as yours did to start.
chmellen 1 month ago
@chmellen mine was just from the supermarket! maybe a butcher can find you a nice slice, even chinese supermarkets sell it! :) X
carolineartiss 1 month ago
you r so beutiful to watch, great poast great recepie.
420herbs 2 months ago
@labco70 you are correct sir, apply generous salt on a scored skin! 5 spices, black pepper, sugar, garlic, and red fermented bean paste is the secret ingredient! be sure to apply a bit a oil on skin after you baked the pork thoroughly and turn on broiler and raise the pork skin within 2-4 inches of broiler. move the pork around until it starts to bubble! you know that part of the skin is done when it has a bit of char. good luck and good eats! :)
barfman7767 2 months ago
@barfman7767 ...Pineapple?...
Riellysdad 1 month ago
@Riellysdad huh? whatcha talkin about willis?
barfman7767 1 month ago
@labco70 you are correct sir! the skin needs to be ladled with boiling water with splash of vinegar before scoring, then scored or crosshatched and heavily salted and let the salt draw out the moisture overnight! brush with oil before broiling within 2-4 inches to make that crispy skin, but ONLY after you bake the pork fully cooked.
barfman7767 2 months ago
Doesnt look that crispy- Caroline is hot though
ALLK1LL3RNOF1LL3R 2 months ago
hot babe... my pants become narrow... sth wake up..
blink2ize 3 months ago
Comment removed
blink2ize 3 months ago
You're pretty! :)
Timscorner 3 months ago
Lovely job on that Pork Caroline.. I put water in the roasting pan to ensure the meat steams a little and goes nice and moist. Will try the 5 spice rub next time and your dipping sauce.
baxterenrife 3 months ago
To girls who dislikes getting fat or even fatter .
Girls . drop that thinking ! Start eat this and you will never regret !
TanJianWei92 4 months ago
Hey your cute do you want to marry me?
nelzxws 5 months ago
IS that it? I have tried many times but everytime it is done, it turns out to have tough hardened skin like leather lol. Wonder what i did wrong....
kaninas 7 months ago
can you make a tutorial on roasted duck like the ones they always hang on chinese restaurant windows? those are my favourite to have with these together with hot steaming chicken flavoured rice.
grinaladie 7 months ago
@grinaladie I've tried so many times to do this. Followed many recipes and several variations on the technique, but never have I succeeded in getting it like the Duck you get in Chinatown. I just don't think it's possible in a domestic kitchen. Hope I'm proved wrong.....Please.....somebody??
baxterenrife 3 months ago
@baxterenrife What are you after? Are you trying to get a thin crisp skin?
uberathlete 3 months ago
@uberathlete Yes that, and just the overall flavour. I've tried many times and it just doesn't taste the same. The ones you buy in Chinatown are so much better.
baxterenrife 3 months ago
@baxterenrife from what I know, it's difficult to get a thin crackling on pork belly if done in the oven unless the pig is very young. What we get in the market or butcher is usually that of an older pig which has naturally thicker skin. As for flavor, pecking duck is usually glazed with a hoisin and maltose solution before roasting. Some put flavored liquid in the stomach of the bird as well.
uberathlete 3 months ago
@uberathlete crackling is easy if you know how! doesn't matter of age of pig - be sure to score the skin by crosshatching with a knife at 1/4 inch deep rub with salt to dry the skin and add flavor bake for 45 min to an hour depending on thickness and to make the skin crispy you turn on broiler and brush the skin with oil and bring skin within 2- 4 inches to make the skin bubble be sure to move the pork around to get even skin crackling, it will puff up quickly - good luck! :)
barfman7767 2 months ago
@barfman7767 Yup getting crackling is easy. But older pigs usually produce a thick crackling. That is different from a thin crackling that is only achievable with younger pigs, because they have naturally thinner skin.
uberathlete 2 months ago
@uberathlete you are absolutely right! i prefer the thicker skin kinda like a flaky pie crust versus a crossiant! to each their own! good eats and good luck! :)
barfman7767 2 months ago
@barfman7767 oh well, either way it's all good. Man, I am freakin salivating for some roast pork belly right now!!
uberathlete 2 months ago
@baxterenrife the basic recipe is fermented red bean paste with 5 spice and salt, sugar, black pepper and garlic - rub that on meat side only. let that marinate overnight (no need to refrigerate as the salt will preserve it) with a small fan on the scored salted skin brush with oil before broiling to get crispy skin after you bake for about 45 min to an hour - broil the skin within 2-4 inches of broiler to get crispy skin you may have to move it constantly - good luck! :)
barfman7767 2 months ago
@barfman7767 that sounds fab advice, I"ve been playing around with this dish and water in the bottom of the roasting dish is a great idea, plus all those other flavors....YUM!! Thanks so much for helping everyone out and giving your advice!! :) X
carolineartiss 1 month ago
Nice kitty kat! kool video. try? cutting up a thai chille with your sauce
iKS419 10 months ago
@iKS419 nice idea thanks :) x
carolineartiss 9 months ago
21 pints ov water to drink after all hat sea salt. i would sooner buy you a meal girl than let you cook me one,id end up like Lawrence of arabia.mouth like a budgies birdcage
eatmypies 11 months ago
@eatmypies LOL! thanks! x
carolineartiss 9 months ago
Caroline, one question. I've seen some other recipes like your where they first boil the meat for about 10 minutes. Would you recommend that for getting more tender??
CzarahM 1 year ago
@CzarahM hiya, yes I have done that before too. It does help it make it more tender a bit so try giving it a go if you have the spare time :) x
carolineartiss 9 months ago
@CzarahM bake the pork at 350, depending on thickness of pork it may take 45min or about an hour. don't boil it, it will lose flavor if you do.pork is forgiving because of the fat, it will not dry out, if you want more tenderness, bring to 325 and bake for about an hour and a half. good luck! :)
barfman7767 2 months ago
@CzarahM boiling the meat will take the flavor away, also if you boil it, the seasonings that you would add to the meat and fat side won't penetrate very well. if you want really tender pork, cook longer at a lower temperature. about 325 for about an hour and a half or until done. then turn on broiler and make sure skin is close to heating element (within 2-4 inches) for super crispy skin! good luck and good eats! :)
barfman7767 2 months ago
im cooking one now, for the first time, im just putting it on 160 and leaving it in the oven for 1hr 30mins
MultiMAGICDAN 1 year ago
@MultiMAGICDAN Great! hope it turned out tasty! x
carolineartiss 9 months ago
@carolineartiss it did, mmmmmmmmmmmm lol
MultiMAGICDAN 9 months ago
hmmmm yummy very nice food not bad either
SuperBizzle10 1 year ago
@SuperBizzle10 hehe, aw thanks! x
carolineartiss 9 months ago
never mind the crackling what a beauty :)
TheBracey 1 year ago
@TheBracey aw bless! umm, blushing now! lol x
carolineartiss 9 months ago
did a dog walk into the kitchen
adrianseech23791 1 year ago
@adrianseech23791 hey yes it did, smelt all the cooking! lol x (well observed)
carolineartiss 9 months ago
@carolineartiss CANT BLAME HIM ID LICK A TOADS BACK FOR SOME OF THAT ROAST PORK MY SELF ITS MY KRIPTONITE
adrianseech23791 9 months ago
@adrianseech23791 lol, thats so funny :) x
carolineartiss 8 months ago
@carolineartiss nice video caroline. whats the name of the song in the beginning of this video. :0)
tititmanja 1 year ago
@tititmanja sorry this is late - it's Anthony David - Smoke One, he is awesome :) x
carolineartiss 9 months ago
Hi, love this dish and looks delicious! Er, we tried making it, left it in the fridge overnight and everything that you said but the top came out rubbery and hard not crispy. I was wondering what to do to make it crispy?! Thanks!!! Great videos!!!
abenicks 1 year ago
@abenicks hello hmmm, maybe leave it to room temp before going into the oven? that could've been it? hope you give it another go! x
carolineartiss 9 months ago
@abenicks after you bake the pork, the skin will become rubbery, because you didn't broil the skin, make sure to salt the scored skin overnight, this will dry and flavor the skin (avoid putting 5 spice on skin) and bake it for 350 for about 45min or hour till done, then brush the skin with oil before broiling within 2-4 inches of broiler, the skin will start to puff up to a deep golden brown you may have to move the pork around by hand, please wear good quality oven mitts - good luck!
barfman7767 2 months ago
@abenicks turn on broiler on high and raise the oven shelf so you can bring the skin up close within 2-4 inches of the heating element. within a few moments the skin will start to bubble hold it there until it starts to char a bit. what really helps to make the skin to bubble is to brush with some oil before the broil phase. please be careful and wear good mitts and it will start to smoke a bit in your kitchen- exhaust fan and open windows please! good luck! :)
barfman7767 2 months ago
@abenicks the heat is not hot enough, you can boost the crispiness factor by brushing with peanut oil. Try to crosshatch the skin about 1/8 - 1/4 deep. Heavy salt will dry out the skin and makes it more crispy. Also puncturing the skin will puff up thereby making it crispy... think like popcorn. Leave in fridge overnite or 8 hours, to dry skin out. Leave at room temp for 1hr. Bake at 325 till done then fire up the broiler close to elements within 2-4 inches and move til evenly crispy.
barfman7767 1 month ago
@barfman7767 Wow, thanks!!! ;o)
abenicks 1 month ago
Comment removed
scared5hitless 1 year ago
When it comes to pork especially skins and fat, not too many people are attracted to it but Caroline pulled it off and made it Sexy & Yummy! Perfect for lunch with your favorite bottles of beer! :)
djhinrg 1 year ago
@djhinrg aw bless, your lovely! thank you... x
carolineartiss 1 year ago
Looks so lovely :)
NinaLuvsFriedChicken 1 year ago
@NinaLuvsFriedChicken Thank you :) Hope you check it out and let me know how it tastes! x
carolineartiss 1 year ago
Thank you for sharing.
TheAlohaRobert 1 year ago
@TheAlohaRobert You are very welcome x
carolineartiss 1 year ago
Got to try this recipe!, thanks as always Caroline =)
Sylke1980 1 year ago
@Sylke1980 Cool, let me know how it comes out ;) x
carolineartiss 1 year ago
Caroline -
Wow -- this is possibly the only dish that I could make rather easily. They sell the Crispy Pork in Chinatown @ $8 (US Dollar) a pound/half kilo. I can definitely make it but wonder if I can add some Garlic to it. Thanks for the recipe. Aloha!
parkerkimm 1 year ago
@parkerkimm hehe, yes it is ridiculously easy! I think you could add some garlic for sure! Nice idea! I would actually use a bit of garlic powder maybe as the fresh garlic might burn? Or just rub a crushed garlic clove all over the pork and you will get the flavour? Hope that helps and thanks for commenting x
carolineartiss 1 year ago
nice video , thanks for sharing . however i would like to suggest if you add some fermented bean curd , other than 5 spice and salt .
also , if you poke a lot of tiny holes on the skin and meat , it would taste better and crispier
tks068 1 year ago
@tks068 Hi, Thanks, what a great suggestion, will try it our next time! Thank you x
carolineartiss 1 year ago
@tks068 it is the red bean curd you would use as well as adding sugar and garlic and black pepper as well as 5 spice and salt. poking holes is good but i tend to stab myself i am clumsy, i tend to crosshatch the skin giving good results too. i pour boiling water with a dash of vinegar to help soften the skin, be sure to heavily salt the skin to help dry and flavor the skin, for very crispy skin - broil the skin within 2- 4 inches of the heating element be safe and good luck! :)
barfman7767 2 months ago
this is really famous in Singapore, really nice. Hongkong too i guess! yummy~
tensecondstosunrise 1 year ago 5
@tensecondstosunrise Yep, that's why I love it so. Food from where I'm from - kind of? x
carolineartiss 1 year ago
Even if i tried this it would turn out as a mess.Looks goooood tho.
potoker9 1 year ago
@potoker9 lol, aw no I'm sure it wouldn't - give it a go ;) x
carolineartiss 1 year ago
Thanks Caroline, nice and easy, I'll give this one a go!
woofyhugger 1 year ago
@woofyhugger Thanks Matt, let me know how it comes out :) x
carolineartiss 1 year ago