RECIPE: Home Made Chinese Roasted Pork Belly 脆皮燒肉

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RECIPE: Home Made Chinese Roasted Pork Belly 脆皮燒肉

RECIPE: Home Made Chinese Roasted Pork Belly 脆皮燒肉 ** If you find it is too difficult to prick the pork skin when the pork is raw, you could follow the steps…

Ying demonstrates a Chinese New Year Fish recipe on WGN’s Lunchbreak program. Go to www.yingskitchen.com for more recipes, Yings Sauces, DVDs and Chinese Coo…
Video Rating: 4 / 5

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17 Responses

  1. jc gotidocSeptember 24, 2013 at 3:35 amReply

    thanks i love it
    

  2. BurgerChanneSeptember 24, 2013 at 3:35 amReply

    Same with me xDD

  3. bumble144September 24, 2013 at 4:28 amReply

    wow, that is alot of work, im just gonna go buy it lolzz

  4. TanJianWei92September 24, 2013 at 4:29 amReply

    This probably call ” Chinese / Asian style bacon ” i love this one most . especially with white rice . and some sauce on the rice . 烧肉饭

  5. Baron ChicoSeptember 24, 2013 at 4:47 amReply

    Outstanding ! now i know..coz ive ate one of this in Hong Kong and cant get enough of it :)) thank you ^^,

  6. kleashSeptember 24, 2013 at 4:50 amReply

    i use a ceramic knife myself and they’re sharper than average kitchen knife

  7. bebopalulababySeptember 24, 2013 at 5:20 amReply

    Usually when I make Chinese style roast pork, I would parboil it first and let it rest uncovered in the fridge, then rub oil and salt on the skin before roasting. But I decided to try your method for a change. Guess what?! The result is SUPERB! Incredibly tender and flavorful and the crackling just – crackled. The fact that I used a free range meat may also have been a factor. Reckon I’ll do roast pork this way from now on. Do you think this would work on a round pork loin roast?

  8. iml109September 24, 2013 at 6:08 amReply

    Can you advise the exact measurement for the ingredients?

  9. seoyong1997September 24, 2013 at 6:13 amReply

    What is the background song?

  10. tobytomicSeptember 24, 2013 at 6:52 amReply

    It’s a ceramic knife,
    the best brand is Kyocera – very pricey 🙂

  11. MissySeptember 24, 2013 at 6:53 amReply

    What knife is that? It’s amazing!! my crackling always shatters when I cut through it. Please share! 🙂

    Making this tonight and so excited.

  12. Molly KendrickSeptember 24, 2013 at 7:42 amReply

    Your cooking videos are superlative! I’ve made this one and your chilled cucumber recipe. Please keep making these kinds of videos! They’re really helpful and I haven’t yet come across a good Chinese cook book for English speakers.

  13. ronel sottoSeptember 24, 2013 at 8:15 amReply

    i think that song is memorable for you

  14. ronel sottoSeptember 24, 2013 at 8:41 amReply

    can i use any wine? or i use any juice instead of wine?

  15. mindy leeSeptember 24, 2013 at 9:00 amReply

    erm.. the prickling look easy in the video. but it is quite difficult to prick actually. any tips for the prickling?

  16. Saylo64September 24, 2013 at 9:14 amReply

    Can i leave my native France for travel with on the food road?

  17. jd brendiaSeptember 24, 2013 at 9:57 amReply

    hello there! will it still be crispy without the coarse salt on top of the skin? thank u very much..

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