Please, please, please never stop these! I love these two and this series is pure gold! The recipes are VERY good!
@johnclancy6212 Жыл бұрын
At last, an easy recipe for crispy pork belly! No roasting in salt -- twice; no vinegar treatment! Can't wait to try it. Looking forward to your next video.
@SorbetthekindUbuyina2ndhandsto Жыл бұрын
Right!!!!!
@auntiekeeko Жыл бұрын
Loved Kevin's "no words" reaction to his first taste of pork belly. Lol.
@AmraphelofShinar Жыл бұрын
Yes! Hunger Pangs! Jeffrey is a legend in his own time. Let's get both of them to Sean Evans for Hot Ones.
@SorbetthekindUbuyina2ndhandsto Жыл бұрын
🥵🌶🍗🥛🥸😅
@keithanderson7720 Жыл бұрын
How about a salt and pepper pork out chicken, really enjoy watch you and your dad
@gregesch5058 Жыл бұрын
Watch the pc builder that copies the rest. If ita hanging in the oven, wha6s the skinside out?
@suzanneparoski4467 Жыл бұрын
I love the dad and son combo!
@kenburnette1121 Жыл бұрын
Love this series!
@ZombicidalMadMom81 Жыл бұрын
I have my pork resting in the fridge right now, can't wait to fry it up tomorrow, thanks Pangs for the great recipes!! This isn't the 1st one I've tried and they've all been a hit in my family
@stephaneslec2171 Жыл бұрын
Great Recipe and the Intro was hilarious! You guys have a wonderful relationship and great chemistry on camera. It makes some of these miserable internet trolls jealous. These people can only wish they'd had and/or have been loving and caring parents. God Speed!
@robertcook297411 ай бұрын
GREAT DUO
@togashi_joe Жыл бұрын
I made this and it was great! I even used the optional chinese five spice and I bought the chinese mustard (by itself it's spicy, but not so spicy with the pork after all) and I make the hoisin sauce too. I used a meat thermometer and my only issue was that I hit 195 degrees at the 3 hour mark. I made sure that I was at a constant 250 degrees with a second oven thermometer. My skin didn't look like yours did when I pulled it out of the oven, but I did your frying technique for about 13 minutes (instead of 10 minutes) and it came out looking like yours did. Tasty! But now I need to go for a run to burn off all of these calories!
@DoutoraCozinha Жыл бұрын
Mine took 3,5 hours in 120C
@christianspain3015 Жыл бұрын
Thank you for sharing your knowledge with us Mr. Pang. I cannot wait to try this recipe. I love pork belly.
@charlesgrieb1537 Жыл бұрын
just a great receipt can't wait to try it!!!!
@lorrieshigley3625 Жыл бұрын
LOVE THIS NEW RENDITION!!! 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻 more more more!! Love the dad and son pair!!! Chinese food is a wonderful addition, thank You 😊
@annettecairns1856 Жыл бұрын
Please show more hunger Pangs. They are the best 👌
@ryanneumann5165 Жыл бұрын
Kevin - your dad is a delight. I want to hang out with you guys!!!
@MelvynLau Жыл бұрын
Just made this today and you really need to start temping at the last half-hour before the 3 hour mark. I used 110°C (Fan) and it reached this internal temp (~91°C) at around 2.5 hours. I'll work with 100°C (Fan) next time to give it a longer duration in the oven to render more fat out. But the belly meat ended up still super duper juicy/tender with the fats having a melt-in-your-mouth quality. So so good. My only regret is not frying it at a higher heat (was concerned the high temps would burn the skin). I took one strip out from the pan during the frying stage at 10 minutes and another at 13-14 min mark and the longer time is definitely the crispier of the two. For those who have yet to try this: you need to get the skin fried until it literally puffs, bubbles, and deforms for the best result. The skin will also be one to two shades lighter in colour vs the rest of meat. For Asians, the addition of sugar was an eye opener: it amplifies the Chinese five spice flavours and gave the pork an even richer flavour profile. Don't skimp by using light brown sugar. You want the molasses from dark brown sugar in there. Will def make this again but I'll bite the bullet and just leave the pan at medium high heat.
@stjabnful Жыл бұрын
Looks delicious… I can’t wait to try making it! Thanks!
@MonikaIvy81Ай бұрын
LOVE watching you and your dad!! Saw this episode last night and went straight to my local Asian Market to buy everything and the pirk belly is currently sitting in my fridge for tomorrow! Can't wait!!!
@bernicetan1155 Жыл бұрын
I love the dad’s commentary ❣️
@marilynsnider8183 Жыл бұрын
OMG. I can't wait to try this. You guys crack me up.
@julhe8743 Жыл бұрын
How nice dad and son cooking 😍❤
@DoutoraCozinha Жыл бұрын
Hello, Pangs. I made this today! What an amazing recipe, thanks. I got so proud to serve this to my family: they loved! 👏🏻
@davidhovey60459 ай бұрын
Wonderful to see father and son together cooking!🙏❤️. My pork belly is in the oven right now
@joycewilson3443 Жыл бұрын
I love you guys!! Thank you for the recipe. ❤️🙏 much love!
@emmereffing Жыл бұрын
"we called you little piggy" ROASTED
@david_reynolds3660 Жыл бұрын
I just have to make this!!! Thanks guys!!!
@werthmelissa Жыл бұрын
Yummy! I totally remember eating this in Chinese restaurants! This series rocks!
@mikefriedman9202 Жыл бұрын
I'm almost slobbering all over my laptop. That looks SO GOOD.
@Stellaperez658 Жыл бұрын
Love these two chefs.
@paulinedudley9656 Жыл бұрын
yummy! reminds me of when my nephew made us a huge pork belly a few years back...the crispy skin is the best!!
@mistergrendel32 Жыл бұрын
My local store just brought in pork belly. I must try this! Great job guys. 😜
@SorbetthekindUbuyina2ndhandsto Жыл бұрын
Excellent!
@cpp8227 Жыл бұрын
You two are delightful! Thanks for sharing this BBQ recipe.
@patrickkelly5004 Жыл бұрын
This looks excellent! My wife is Cantonese, and she goes CRAZY for roasted pork belly.
@JessicaVanHusen Жыл бұрын
I love these two!
@chriholt Жыл бұрын
Wow, that looked amazing!
@MinhNguyen-mo5fp Жыл бұрын
Very nice 😊❤thank you so much 🙏🏻
@elostazaelostaza3673 Жыл бұрын
Very very good
@MrJsanchez801 Жыл бұрын
making this as we speak...
@StoneHazeCraze Жыл бұрын
Love watching and learning your beautiful recipes
@jeanlow129 Жыл бұрын
My mouth started watering when I heard the crunching sounds as you both ate. Looks delicious!
@loretta32036 ай бұрын
Looks amazing! Love you both! I just got your book and can’t wait to try your recipes. ❤
@SorbetthekindUbuyina2ndhandsto Жыл бұрын
I love The Pangs!!! But, tbh, i hope they get their own show on PBS or any network.
@nancybridegam6903 Жыл бұрын
This looks so delicious. - I will have to try making it!
@steedcol Жыл бұрын
They are a great team.
@KitchenWizard Жыл бұрын
It was a treat to watch your work. Such a masterpiece! Thumbs up. Stay connected. 😍👍😋💚
@SupermansCaramel Жыл бұрын
The poking thing is called a jaccard. When used on meat it can make it more tender by breaking up tissue. For the skin that release of fat gives the crispness skin!
@Zipfei_Kloatscher Жыл бұрын
Haha, CLASSIC situation when an experienced home cook parent watching the professionally trained kid if everything is doing well and stuff... 🤣🤣🤣
@brandond8197 Жыл бұрын
That pork looks amazing! I’m so jealous!
@driverdave5236 Жыл бұрын
I just got several packages of pork belly and was not too sure how to cook it, after this video the answer is clear. As for the smoking hot mustard, I will pass on that. Keep up the great work.
@erikfreitas7045 Жыл бұрын
Looks so delicious!
@wright96d Жыл бұрын
"This part is completely optional" *dad is about to say something* *cut*
@johnbaptist7476 Жыл бұрын
Glad to see more of U 2 .💟🌼🌻🍃🍂
@Birdybertram7 ай бұрын
Gents, amazing! And so easy looking
@marilynturcotte5304 Жыл бұрын
Question: If you cannot get pork belly with the skin on, can you still use this recipe? Love your Dad's sense of humour.
@kiltedcripple Жыл бұрын
Yes, you just skip the extra fry step and cut your cook time. Use a meat thermometer and cook to temp, but without the thick skin to show down thermal penetration, you'll likely get there 10 to 12 minutes earlier.
@wahn10 Жыл бұрын
Guys this is insanely good. I tried making it and succeeded. Got me laid.
@janevt.2280 Жыл бұрын
Omg if I could find a quality pork belly in my area I would definitely try making this!!!🌿
@peterchun26653 ай бұрын
Wow, this was so easy and had the best crispy pork ever. The take out from the Chinese deli always gets steamed in the box so it is not as crispy. Just takes some time but couldn't believe how simple this was.
@sandraengstrand278411 ай бұрын
Looks yummy!! 😋😋💕
@jerryd30389 ай бұрын
Literally just made this. Incredible! There are no words...and the hot mustard is a must! Can't stop eating!!
@angelatanurdzic750810 ай бұрын
Great recipe thanks 👌
@angelatruly Жыл бұрын
I am having trouble finding pork belly WITH the skin, but I am going to make as soon as I do. Looks so yummy.
@ronaldchock6908 Жыл бұрын
how about char siu recipe, to go with the siu yuk great videos. and recipes
@elsosa7863 Жыл бұрын
I found that tool in my kitchen and was like wtf, now I know thank you :)
@janaburritt6939 Жыл бұрын
Oooh that looks good 😊
@janetseidlitz5976 Жыл бұрын
I like hot mustard too. It goes so well with pork.
@jameswong8583 Жыл бұрын
Do you know how to make the Orange cuttlefish?
@engineerncook6138 Жыл бұрын
Thanks for the technique. Fortunately I live in SF Bay Area and quality Cantonese Roast Pork is available 5 minutes away by car. I may try this for fun anyway. I like Chinese hot mustard for dipping siu mai and fun gor too. Dim sum restaurants usually serve it if you ask.
@Mark_Nadams Жыл бұрын
I gotta try this!
@myinterestshared6512 Жыл бұрын
1. Steamed chicken with green onion oil sauce 2. Steamed fish
@cmaur811 Жыл бұрын
When making this I looked out so many recipes.. can’t wait to try yours.
@laxett Жыл бұрын
So this is Dan's recipe, just with some added five spice and a sauce. Right.
@TheDavey675 күн бұрын
How aren't they on the regular version of Americas Test Kitchen? Cooks Country?
@flybyairplane3528 Жыл бұрын
AK,, PANGS,,,Hello, I bought a larger piece of this, cut it into pieces like you, but I ONLY FRIED MINE, ,,there are more in my freezer, so I might try your way,, THANKS,,,,🇺🇸🇺🇸🇺🇸🇺🇸
@nunyabiz695211 ай бұрын
Found the Chinese hot mustard powder on Amazon. And ooftah, that'll clear sinuses!
@ericvolkman1490 Жыл бұрын
Is there a recipe for the mustard? I love that stuff I put it on everything from egg rolls to corned beef with cabbage
@OkiDingo Жыл бұрын
Yep, 1 part spicy mustard bought from a store.
@Mouse2677 Жыл бұрын
I like Pork RIbs Barbequed!!
@lindacoffin5110 Жыл бұрын
Dan did a crispy pork that I tried, and it was fantastic. This would be just as good!
@lilquiz1301 Жыл бұрын
Thank you for this awesome tutorial! Learned a lot on how to handle pork belly. Question, instead of vegetable oil, can I use peanut oil instead? Trying to stay away from vegetable oil.
@kevinpang474511 ай бұрын
Frankly, peanut oil would be even better! --kevin
@mikeb6389 Жыл бұрын
Simple
@engineerncook6138 Жыл бұрын
Keep up the good work! My favorites on the "barbeque" menu at my local Cantonese restaurants: Soy Sauce Chicken, Roast Duck, Crispy Skin Chicken (poached then deep fried). Don't think it is Cantonese but Tea-smoked Duck beats Peking Duck any day in my book.
@laurreneberry3480 Жыл бұрын
Yes have Woundered how to best do this at home. Yummmy
@MrTurcz Жыл бұрын
Looks amazing! Someone needs to sharpen that knife though…
@dellab841 Жыл бұрын
Do you make chow mein with crispy noodles. No one serves it anymore.
@joycemagann4227 Жыл бұрын
Love Papa Pang. 🤗
@Toki1908 Жыл бұрын
Just broil the skin, it works just as crispy
@Toki1908 Жыл бұрын
@@sandrah7512 I've done both ways several times and find the broil does just as good. You should try too.
@__504__17 күн бұрын
7:40
@pastramiburger1 Жыл бұрын
Great video! If anyone is interested in seeing a glimpse of how a full roast pig is prepared in this style, Eater published a video about a year ago centering on Cantonese BBQ chef Jack Tsoi. It showed all the hard work that goes into making this kind of roast pig, and I have much respect for the craft as a result.
@r.j.2546 Жыл бұрын
Can't wait to try this recipe. It looks so yummy. Can't wait to try little piggie! ( cute dad!)
@kittychatalot Жыл бұрын
JEFFREY!!!!!
@cameronbatko Жыл бұрын
Another great video. Should check out HooDoo Brown bbq. They do a pork belly similar to this. And chuds bbq did something similar too.
@lcglazer Жыл бұрын
So this recipe is halfway between a Filipino lechon and a Cantonese roast pork. Don't get why we can't just do it the traditional Cantonese way of bubbling up the skin via roasting rather than deep frying. Lots of videos on youtube with the needle poker and an oven to achieve it. That poker can be found in most Chinese markets or Chinatown, maybe even ebay, amazon/America's Chinese online black market or alibaba.
@dontask4990 Жыл бұрын
Lechon and Cantonese roast pork belly is two different dishes. Lechon is actually a Spanish dish, roasted the whole pig. The skin is more dry and straight, not crispy at all. Philippines from 1565 to 1898 is known as the Spanish colonial. We call Lechon for grilled pig, nothing special. This recipe is a easy version of Cantonese roast pork belly (Siu Yuk) for people who bad at cooking. Cantonese roast pork belly takes at least two days to make. I live in Sweden, and we don't have roast pork belly, roast duck and char siu in Chinatown. But we can order it.
@SorbetthekindUbuyina2ndhandsto Жыл бұрын
I have been wanting to try this for years now! I don't usually like pork fat unless it's the crispy bacon fat edges.
@davidjones535 Жыл бұрын
That looks organic.
@allanwind295 Жыл бұрын
I wish you would skip the initial joke segment. Like a fart it's forced and doesn't add anything positive. I greatly enjoy watching & learning from the two of you cooking together.
@brucelee55769 ай бұрын
Five spice powder definitely not optional.
@tkw6813 Жыл бұрын
Nowadays, you can use an air fryer to make this disk to make your life easier.
@AlexKucera Жыл бұрын
Made this today. It’s tasty, but too salty for my and my family’s taste. Next time I’ll use half the salt.
@adelinechiu4338Ай бұрын
250 Celsius is about 485 F is it too hot for 2-3 hours???
@eklim2034 Жыл бұрын
"Look how crunchy that rind is, let's take a bite", and he took a bite only at the meat