/ck/ - Food & Cooking

[Anonymous No.14836630]

What’s the best method for cooking crispy pork belly?

[Anonymous No.14836635]

>>14836630
Let someone that knows what they're doing cook it for you.

[Anonymous No.14836638]

Dang, I was just thinking of doing belly pork. I picked up a shallow casserole le creuset two weeks ago. Can I make crispy pork belly in that?

[Anonymous No.14836650]

>>14836638
no you can't sorry

[Anonymous No.14836855]

>>14836638
Why would you ever buy that

[Anonymous No.14836867]

>>14836855
>Why would you ever buy that
t. american

[Anonymous No.14836878]

>>14836855
Yeah, real food comes from cardboard boxes

[Anonymous No.14836925]

>>14836630
Smoke on bbq for 2-3 hours and then finish under the grill for 5 minutes skin side up.

[Anonymous No.14836953]

>>14836925
Absolutely wrong, you have obviously never done this. Your method will be patchy and not nearly the full quality. Dry oven heat is the key.
If you want it just the picture you need to dry out the skin uncovered in the fridge overnight. Poke tons of tiny holes just through the skin or small slivers so that the fat can render through and help fry it. Cover the skin in cooking oil and generous salt.
Dry roast slow in the oven until the meat is cooked at like 300F and then crank the oven to 500F at the end for the skin to crisp. Keep it oiled the whole time. You will see it transform from flabby into crackling in about 10 minutes so watch it the whole time.

[Anonymous No.14836973]

>>14836878
He might've meant why buy a shallow one instead of a full-sized one.

[Anonymous No.14836998]

>>14836973
less space perhaps

[Anonymous No.14836999]

>>14836638
I wouldn't have bought a shallow one but le creuset is good.
I don't know you can probably make some cassoulet in it.

[Anonymous No.14837013]

>>14836973
Wouldn’t have got much use out of a Dutch oven. I had a casserole that I used before I got this one but it’s seen better days and the le Creuset one was on sale anyway so I just went for it.

[Anonymous No.14837022]

>>14837013
That was worded poorly. I mean that I had a similar shallow casserole that’s seen better days. A full sized casserole/Dutch oven wouldn’t be of much use to me. I don’t really make soups/stews/sauces much. I do however, braise meat a lot

[Anonymous No.14837229]

>>14836953
Ah americans with their freedom degrees. I have been a butcher for 5 years, and been a cook for about 4 years before getting my food science degree with a masters in meat science. I can cook better than you cancer retard.

[Anonymous No.14837301]

>>14836998
why would you want one that's only 4" when you could have one that is 6.5"?

[Anonymous No.14837458]

>>14837301
I don’t need that much space. I need a wide dish so I can braise meat

[Anonymous No.14837622]

>>14836630
First of all slice it with a matcutter or whatever it's called in english (razorcutter), see pic for instructions.

Then put it meat side up in the oven at pretty low temp something like 120-150°C for a long time, check the temp inside the meat for when it's done and when you get close, open up the oven and switch it to meat down so you get the skin up and then up the temp to 180-225°C (if you are using a pan then the skin should be filled with fat but if it looks dry then just rub in a small amount of oil on the skin) and just keep an eye on it when it looks and feel crispy enough just pull it out and voila!

[Anonymous No.14837634]

https://www.youtube.com/watch?v=9biIOtEYeHc

[Anonymous No.14837646]

>>14837634
Wtf is he doing that isn't close to crunchy that's soggy and not anything you'd like to eat >.<

[Anonymous No.14837746]

>>14837646
Yea his video sucks but I did that recipe and it actually came out much better

[Anonymous No.14837751]

>>14837634
he failed on this
the skin is disgraceful

[Anonymous No.14837848]

>>14837746
I get that getting the skin just right isn't the easiest thing unless you know what you're doing it does take some practice but if he just had the thumbnail with the meatside up I wouldn't really care and no I'm not watching that, I mean if he knew he couldn't get the skin right then just skip it and make sure you get the meat good which I don't doubt he did

[Anonymous No.14837860]

>>14836638
Nice. These things are sick. I donly see why you couldn’t make pork belly in it

[Anonymous No.14837861]

>>14836630
>buy pork belly
>whole foods home delivery
>It's 95% fat
>tastes kinda like urine
I was so excited before I got it. Not sure if I wanna try again but I know I'd do better with a more meaty piece.

[Anonymous No.14837870]

>>14836855
>he doesn't know about braising

[Anonymous No.14838126]

>>14837634
Worst attempt at crackling I've ever seen in my life. Helps if you don't cook the fucking thing in liquid. Gordon is such an idiot

[Anonymous No.14838570]

>>14837861
>whole foods

[Anonymous No.14839145]

>>14836953
This is correct. I prefer cooking it even lower, 250, for like 4-6 hours, but the process is essentially the same. You need to cook the meat through while also breaking down the skin with low-and slow. Then you blast the oven(convection if possible for better even crisping) to puff up the skin into crackling. That's it.

You can also deep fry the meat instead of roasting in a hot convection oven.

Don't listen to anyone saying broil it. 99% of broilers heat unevenly, and unless your meat comes out completely flat, you're going to have patchy spots that don't crisp up properly.

[Anonymous No.14839410]

https://youtu.be/nL82hlORY-k

I made these before. Bbq pork belly burnt ends. It was something I'll make every few years due to how fattening they are.

[Anonymous No.14839499]

>>14837861
Buy from a korean grocery like hmart or lotte

[Anonymous No.14841195]

>>14836630
You can try Chicharonnes.

[Anonymous No.14841282]

>>14837861
>home delivering meat

[Anonymous No.14841308]

>>14837622
If you do it in something like >>14836638 you can also finish the skin by frying it on the stovetop in the fat that has accumulated in the pan.

[Anonymous No.14841328]

>>14836867
You know the kids in that pic are from Mexico right?

[Anonymous No.14841958]

>>14836630
120C for 4-8h (bigger pieces need more time), then 220C to finish

[Anonymous No.14841961]

steam til meat is done, then crisp at high heat

[Anonymous No.14841967]

>>14836630
air fryer.
pork belly is shit though.
just get a shoulder roast instead. you can do the crackling on it's own and the meat isn't gross and fatty.

[Anonymous No.14842082]

>>14836630
Go to a chinese BBQ place and keep plenty of antibiotics on hand.

[Anonymous No.14842094]

Look up lechon kawali.

[Anonymous No.14842103]

>>14842094
>lechon kawali
Here's a video

https://www.youtube.com/watch?v=G_4kOyEUek8

[Anonymous No.14842110]

>>14838126
Crackling is overrated. I'm always willing to sacrifice crackling for good meat.

[Anonymous No.14842122]

>>14836953
>Dry roast slow in the oven until the meat is cooked at like 300F and then crank the oven to 500F
Do the exact opposite of what this fucking retard is doing if you want crisp skin.
Absolute state of you cooklets.

[Anonymous No.14842176]

>>14842122
>Cook hot and finish low
Yeah no. You're a retard.

[Anonymous No.14842557]

Although i think sous vide is overrated for steak (it just doesnt have the flavor of a reversed sear steak), sous vide pork belly is top tier. The meat is perfectly cooked while frying the skin after the meat is cooked results in a perfectly crispy skin. Best thing ive had out of a sou vide machine.

[Anonymous No.14842657]

>>14842557
I've done. Got compliments from hard to please critics.
Want to try this: https://www.youtube.com/watch?v=zV11JpSSA_Q