FINALLY! Foolproof Chinese Crispy Pork Belly (Siu Yuk) หมูกรอบไม่ทอด+เคล็ดลับ - Captain Coriander

Some tips for perfect crackling: 1) Do NOT put seasoning on the skin, as it will burn. Season the meat part only. 2) When pricking holes on the skin, aim for LOTS of SHALLOW holes. Do NOT reach the fat layer, as the fat will bubble up through the skin and that will NOT help. 3) The pork belly piece should be flat. Trim off any excess meat to get an even height to ensure equal heat exposure on the skin. 4) Moisture is your enemy. Wipe off as much moisture as possible when instructed. Notes on holes pricking The meat poker I use is from here: https://amzn.to/32Tgr9x You could tie together some satay skewers together instead, but please be careful of the splinters I would not recommend using a knife for this, as it's quite easy to poke too deep. Remember, deep holes are not our friends here. Recipe adapted from    • (HD) RECIPE: Home Made Chinese Roasted Por...   500g Pork Belly 1 tsp Shaoxing Wine 1/2 tsp Salt 1/4 tsp Five Spice Powder 1/4 tsp White Pepper Powder 1 tsp White Vinegar 1/2 cup Coarse Sea Salt   / captain.coriander     / captain.coriander   500 กรัม หมูสามชั้น 1 ชช. เหล้าจีน 1/2 ชช. เกลือป่น 1/4 ชช. ผงพะโล้ 1/4 ชช. พริกไทยป่น 1 ชช. น้ำส้มสายชู 1/2 ถ้วย เกลือเม็ดใหญ่ๆ