Chinese Crispy Pork Belly - Grilled Hong Kong Pork Belly Siu Yuk 脆皮燒肉
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Recipe in the description and at www.cookwithme.at
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Used tools & products
Duroc Pork Belly: https://www.wiesbauer-gourmet.at/
Weber Pulse 2000: https://www.weber.com/AT
Global Knife: http://amzn.to/2nVnW7v
Cutting Board: http://amzn.to/2jhUvii
My Camera: http://amzn.to/1OaSKg4
My Tripod: http://amzn.to/1PTl4DI
All “amzn.to” links are so called affiliate links. For you no extra costs arise, but in the case of a purchase I receive a commission and you support my channel. Many thanks in advance
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How to make an unbelievable crispy Hong Kong Style Cripsy Pork Belly at Home:
Make sure to have at home:
Pork Belly I Soy Sauce I 5 Spice Powder I A lot of coarse salt I Vinegar
Poke some holes with a sharp knife or fork into the skin of the pork belly. Mix two table spoons of 5 spice powder with 4 table spoons of soy sauce and mix well! Marinade the pork belly - all sides except the skin - with the mixture. Brush the skin with some vinegar and fully cover with coarse salt and chill for 6-8 hours.
Preheat your grill for indirect heat (165°C I 329°F) and grill the belly on indirect heat for approximately 1 hour. Then remove the salt, turn up the heat to „as high as possible“ - using a charcoal grill, open all vents - and grill the pork belly for another 25-30 min. until the skin is completely crisped up.
Cut into slices, cubes, whatever you prefer and enjoy!
Stay tuned see you soon, your Christian from COOK WITH ME.AT
Music:
Artist: Otis McDonald
Title: Frenchman Street 1
The artist granted a licence for free use at the YouTube music library.
A Special thanks goes to Weber Austria for supporting the video!
Recipe in the description and at www.cookwithme.at
COOK WITH ME.AT on Facebook: www.facebook.com/cookwithmeat
On Twitter: https://twitter.com/COOK_WITH_MEAT
On Instagram: https://www.instagram.com/cook_with_meat
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Used tools & products
Duroc Pork Belly: https://www.wiesbauer-gourmet.at/
Weber Pulse 2000: https://www.weber.com/AT
Global Knife: http://amzn.to/2nVnW7v
Cutting Board: http://amzn.to/2jhUvii
My Camera: http://amzn.to/1OaSKg4
My Tripod: http://amzn.to/1PTl4DI
All “amzn.to” links are so called affiliate links. For you no extra costs arise, but in the case of a purchase I receive a commission and you support my channel. Many thanks in advance
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
How to make an unbelievable crispy Hong Kong Style Cripsy Pork Belly at Home:
Make sure to have at home:
Pork Belly I Soy Sauce I 5 Spice Powder I A lot of coarse salt I Vinegar
Poke some holes with a sharp knife or fork into the skin of the pork belly. Mix two table spoons of 5 spice powder with 4 table spoons of soy sauce and mix well! Marinade the pork belly - all sides except the skin - with the mixture. Brush the skin with some vinegar and fully cover with coarse salt and chill for 6-8 hours.
Preheat your grill for indirect heat (165°C I 329°F) and grill the belly on indirect heat for approximately 1 hour. Then remove the salt, turn up the heat to „as high as possible“ - using a charcoal grill, open all vents - and grill the pork belly for another 25-30 min. until the skin is completely crisped up.
Cut into slices, cubes, whatever you prefer and enjoy!
Stay tuned see you soon, your Christian from COOK WITH ME.AT
Music:
Artist: Otis McDonald
Title: Frenchman Street 1
The artist granted a licence for free use at the YouTube music library.
A Special thanks goes to Weber Austria for supporting the video!
