Please, please, please never stop these! I love these two and this series is pure gold! The recipes are VERY good!

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.

Loved Kevin's "no words" reaction to his first taste of pork belly. Lol.

Yes! Hunger Pangs! Jeffrey is a legend in his own time. Let's get both of them to Sean Evans for Hot Ones.

I love the dad and son combo!

Love this series!

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

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!

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!

Thank you for sharing your knowledge with us Mr. Pang. I cannot wait to try this recipe. I love pork belly.

just a great receipt can't wait to try it!!!!

LOVE THIS NEW RENDITION!!! 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻 more more more!! Love the dad and son pair!!! Chinese food is a wonderful addition, thank You 😊

Please show more hunger Pangs. They are the best 👌

Kevin - your dad is a delight. I want to hang out with you guys!!!

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.

Looks delicious… I can’t wait to try making it! Thanks!

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!!!

I love the dad’s commentary ❣️

OMG. I can't wait to try this. You guys crack me up.

How nice dad and son cooking 😍❤

Hello, Pangs. I made this today! What an amazing recipe, thanks. I got so proud to serve this to my family: they loved! 👏🏻

Wonderful to see father and son together cooking!🙏❤️. My pork belly is in the oven right now

I love you guys!! Thank you for the recipe. ❤️🙏 much love!

"we called you little piggy" ROASTED

I just have to make this!!! Thanks guys!!!

Yummy! I totally remember eating this in Chinese restaurants! This series rocks!

I'm almost slobbering all over my laptop. That looks SO GOOD.

Love these two chefs.

yummy! reminds me of when my nephew made us a huge pork belly a few years back...the crispy skin is the best!!

My local store just brought in pork belly. I must try this! Great job guys. 😜

Excellent!

You two are delightful! Thanks for sharing this BBQ recipe.

This looks excellent! My wife is Cantonese, and she goes CRAZY for roasted pork belly.

I love these two!

Wow, that looked amazing!

Very nice 😊❤thank you so much 🙏🏻

Very very good

making this as we speak...

Love watching and learning your beautiful recipes

My mouth started watering when I heard the crunching sounds as you both ate. Looks delicious!

Looks amazing! Love you both! I just got your book and can’t wait to try your recipes. ❤

I love The Pangs!!! But, tbh, i hope they get their own show on PBS or any network.

This looks so delicious. - I will have to try making it!

They are a great team.

It was a treat to watch your work. Such a masterpiece! Thumbs up. Stay connected. 😍👍😋💚

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!

Haha, CLASSIC situation when an experienced home cook parent watching the professionally trained kid if everything is doing well and stuff... 🤣🤣🤣

That pork looks amazing! I’m so jealous!

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.

Looks so delicious!

"This part is completely optional" *dad is about to say something* *cut*

Glad to see more of U 2 .💟🌼🌻🍃🍂

Gents, amazing! And so easy looking

Question: If you cannot get pork belly with the skin on, can you still use this recipe? Love your Dad's sense of humour.

Guys this is insanely good. I tried making it and succeeded. Got me laid.

Omg if I could find a quality pork belly in my area I would definitely try making this!!!🌿

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.

Looks yummy!! 😋😋💕

Literally just made this. Incredible! There are no words...and the hot mustard is a must! Can't stop eating!!

Great recipe thanks 👌

I am having trouble finding pork belly WITH the skin, but I am going to make as soon as I do. Looks so yummy.

how about char siu recipe, to go with the siu yuk great videos. and recipes

I found that tool in my kitchen and was like wtf, now I know thank you :)

Oooh that looks good 😊

I like hot mustard too. It goes so well with pork.

Do you know how to make the Orange cuttlefish?

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.

I gotta try this!

1. Steamed chicken with green onion oil sauce 2. Steamed fish

When making this I looked out so many recipes.. can’t wait to try yours.

So this is Dan's recipe, just with some added five spice and a sauce. Right.

How aren't they on the regular version of Americas Test Kitchen? Cooks Country?

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,,,,🇺🇸🇺🇸🇺🇸🇺🇸

Found the Chinese hot mustard powder on Amazon. And ooftah, that'll clear sinuses!

Is there a recipe for the mustard? I love that stuff I put it on everything from egg rolls to corned beef with cabbage

I like Pork RIbs Barbequed!!

Dan did a crispy pork that I tried, and it was fantastic. This would be just as good!

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.

Simple

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.

Yes have Woundered how to best do this at home. Yummmy

Looks amazing! Someone needs to sharpen that knife though…

Do you make chow mein with crispy noodles. No one serves it anymore.

Love Papa Pang. 🤗

Just broil the skin, it works just as crispy

7:40

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.

Can't wait to try this recipe. It looks so yummy. Can't wait to try little piggie! ( cute dad!)

JEFFREY!!!!!

Another great video. Should check out HooDoo Brown bbq. They do a pork belly similar to this. And chuds bbq did something similar too.

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.

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.

That looks organic.

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.

Five spice powder definitely not optional.

Nowadays, you can use an air fryer to make this disk to make your life easier.

Made this today. It’s tasty, but too salty for my and my family’s taste. Next time I’ll use half the salt.

250 Celsius is about 485 F is it too hot for 2-3 hours???

"Look how crunchy that rind is, let's take a bite", and he took a bite only at the meat

Pangs how bout some duck recipes