CRISPY SKIN PORK /recipe for crisp cracklins on pork belly


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  1. 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! 🙂

  2. 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?

  3. 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?

  4. 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?

  5. 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.

  6. 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.

  7. 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.

  8. 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?

  9. 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 :/

  10. 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!

  11. 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

  12. 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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