Crispy pork belly

>>9259261
God I'm so lonely would you fuck me in the ass anon if I made you pork belly and let me be your slave I'd suck your cock real good.

File: admiraljohn.jpg (101KB, 600x697px) Image search: [Google]

101KB, 600x697px

>>9259270
well no that's not what this thread is about

File: catte1.jpg (20KB, 600x453px) Image search: [Google]

20KB, 600x453px

>>9259270

>>9259261
https://www.xiachufang.com/recipe/106787/

>>9259273
Come on man

>>9259280
柴火

>tfw permanent torn asshole from attempting to fist my pork hole
I really wish someone could braise it off for me if you know what I mean

>>9259261
That pork belly looks slow roasted and then pressed, then re-roasted. Yum

>>9259280
I put it through google translate, it doesn't use vinegar on the skin only salt+baking soda?

>>9259312
Sigh let me translate that manually for you since I have nothing better to do

Ingredients:

Marbled pork with skin on - 1 piece approx. 900g

salt - 2 teaspoons

sugar - 1 teaspoon

five-spice powder - 1 teaspoon

cooking wine - 2 teaspoons

light soy sauce - 2 large spoons

baking soda - 1 teaspoon

1 stick of spring onion

2 slices of ginger

hoisin sauce - amount as needed

>>9259329

1. Wash the pork. Then cook pork in cold water, spring onion and ginger until medium-well. Make sure there's no blood coming out if you poke it with chopsticks.

2. Immediate take out the pork and wash with cold water. Remove any hairs/membrane etc.

3. Poke some holes on the skin

4. Season the skin with 1 teaspoon of salt over approx. 20mins

>>>9259329

5. Apply baking soda

6. Mix salt, five-spice powder, soy sauce, sugar and cooking wine in a bowl

7. Make some cuts into the lean side and apply some marinade. (optional) Attach skewer

8. Leave the lean side soaked in the remaining marinade over 2 hours

9. Coat the sides and bottom (but not skin) of the pork. preheat oven to 480F/250C, roast for 40 mins.

>>9259351

>9. Coat the sides and bottom (but not skin) of the pork. preheat oven to 480F/250C, roast for 40 mins.

Shit I meant wrap sides and bottom in aluminum foil for this one.

10. After the skin becomes golden, discard foil and remove any charred/burnt parts.

11. Brush some cooking oil on the skin

12. Put back into oven for 20-30 mins under 400F/200C, or until oil starts oozing out from the skin. Serve cold and sliced with hoisin sauce dip.

Tips:

1. You must use pork cut with skin on, preferably pork belly. Lean part can't be too thick. When you are cooking the meat in cold water you want the meat to moisturize. However if you cook for too long the skin will curl up. (the author cooked over medium heat for 8 mins)

2. Crispy skin only forms when you poke a lot of holes on the skin. Baking soda further assists in this regard.

3. Use skewers to secure the lean part to prevent misshapen meat during roasting.

File: cracklin.jpg (563KB, 1336x1002px) Image search: [Google]

563KB, 1336x1002px

>>9259261
I followed MPW's crackling method and it turned out pretty good.

https://www.youtube.com/watch?v=psNGoGb8ykw

>>9259362

thank you anon

Slice off crackling, place under high temperature grill towards end of cooking.

>>9259386
That crackling looks shit. The middle is gonna be soft, leathery and chewy

>>9259988
It wasn't, not sure why you think that

>>9259261
The main thing I've found is getting it really dry, poking holes helps get the bubbly effect.

The full layer of salt thing is kinda fool proof because it guarantees the skin is going to be bone dry, just make sure you use enough that it becomes a thick crust that's easy to remove.

I ate a large portion of pork belly once, with a large portion of fries and bread. I weighed myself the day after and I was ~5lbs heavier. Any skinny person wanting to put on lots of weight should eat lots of pork belly and carbs together.

>>9260879
water weight from the salt

>>9260955
Nah it was a plate full of homemade fries, 600kcal from bread, fried eggs and like 1.5lbs of pork belly.

>get pork belly from Whole Foods because it's closest to friend's house and I'm cooking there
>all they have is frozen
>get it thawed and unwrap it
>it's got thin slivers of meat and is 99% fat
Apparently the hype was misplaced. Never buying pork belly there again.

>>9259270
>>9259273
Thats pretty good deal anon. You should take it.

File: chinese pork belly recipe.png (329KB, 1840x786px) Image search: [Google]

329KB, 1840x786px

>>9259329
>>9259344
>>9259351
>>9259362
i made this pic in case anybody wants to save this easily

>>9259261
This looks delicious and interesting. Can anyone recommend a good place for me while I'm San Francisco for the week?

File: image.jpg (2MB, 4032x3024px) Image search: [Google]

2MB, 4032x3024px

Work in a small business.

Ask me anything nerds.

File: image.jpg (2MB, 3024x4032px) Image search: [Google]

2MB, 3024x4032px

>>9262359
Fuck why is this shit always sideways. Anyway here's the oven.

>>9262342
the Slanted Door

>>9259261
Why don't you just shallow fry it in a pan after you've boiled and dry cured it?