Crispy pork belly grilled in the oven. This is the best
I tried it because it looked really delicious while watching Yukikman's YouTube.
4 serving
Within 999 minutes
띠안
Ingredients
  • Pork belly meat
    2kg
  • Salt
    little
  • ground pepper
    little
  • Seasoning
    little
Cooking Steps
STEP 1/12
The whole pork belly is filled up in the refrigerator for a day and defrosted enough.
STEP 2/12
Cut the untreated fine hairs by tilting the knife to the side.
STEP 3/12
Then drain thoroughly with a kitchen towel. There should be no moisture.
STEP 4/12
I sprayed Montreal Seasoning on the bottom and you can use it at home or whatever you want. You can use only salt and pepper.
STEP 5/12
Then cut the pork skin 1cm apart so that the fat layer is slightly visible.
STEP 6/12
Sprinkle salt on the cut skin to remove any excess water from the osmotic pressure.
STEP 7/12
Leave it for about 10 minutes and remove the water from Mongolia as if you are dipping it with a kitchen towel.
STEP 8/12
Then support on a tray and cook in an oven or air fryer at 140 degrees for 120 minutes (2 hours).
STEP 9/12
This is the whole pork belly that's been 2 hours. Now, I'm going to fry the skin separately.
STEP 10/12
When grilling whole pork belly, place the oil in the frying pan and turn the pork belly upside down so that the skin touches the pan. You can cook it on low heat for 10 minutes.
STEP 11/12
It's a whole crispy pork belly. The skin was really crispy like chicken clothes. Now you can cut it into pieces and eat it.
STEP 12/12
I don't think there's any more recipe for serving guests.
Sprinkle salt on the skin to remove moisture. When the moisture is less drained, the skin becomes hard. So enough moisture removal can make crispy skin and make whole crispy pork belly.
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