- Some Crispy Pork
- Pork Belly
- Cake Tester
- Sausage Pricker
- Baking Soda
- A Little Bit Of Moisture
- Little Bit Of Lemon Juice
- White Pepper Salt
- Some Ruby Red Toasted Chili
- Star Anise
- Little Zing Folks
You’re making us some crispy pork bellies it’s true. Today yeah what’s up with the uniform, what do you mean I have an extra apron. Yeah okay it’s an apron so you have some special techniques get the ultimate pork belly. I mean it’s it’s a simple equation. But it’s also kind of elusive. But you think, we can do it at home. Absolutely you can do it with uh with a toothpick and your oven at home that’s new I’m under you need some pork in my life. You guys need to be responsible for one of these okay thank you. So this is a kit that I assembled all manner of pointy things do you watch Dexter. This is like no extra stir like someone up kiss.
These are all your soul various styles all everything sharp and pointed that I had a tool kits at home and it could be as simple as you know this is what we use a lot of times at the restaurant which is just some bamboo skewers that you tape together. This is a cake tester that sold as a sausage pricker ideally what you want to do is only penetrate the skin. We’re looking for like a thousand holes in each one oh wow. Okay I gotta get after this what exactly is happening here. When we’re perforating this old one is during the cooking process. There’s gonna be some rendering that happens too is that the skin is made up mostly of collagen.
So this is a physical breaking down tenderizing then three is we’re gonna add a little baking soda and salt. So that’s gonna really help those Senate race. So next steps what are we doing here. We’ve done the physical tenderizing. Now we need to do the chemical, we’re gonna do equal parts baking soda and salt a pound strip can take about a teaspoon of each scan of the revenant just the skin. So now they want to hang out overnight uncovered ideally in front of a fan dry pretty poor day so looks like it maybe sets up a little bit more you can see you know things kind of absorb. It’s pulling out a little bit of moisture. So what’s next we want to give it a quick rinse and get that baking soda off there. So we’re set up for a crispy the skin is ready to roll. Now we can do anything we want with the meat portion and take it in any number of directions. So what do we where we going with it what we have to do regardless is put a little vinegar on here. This is our final step to ensure that this baking soda is neutralized. Because nobody really wants bitter pork the less it foams is that we’re looking for.
So now we’re going to plop these on here yeah. So we have we actually have a couple raw things. If we wanted to this is a honey with a little bit of lemon juice. This is really nice combination here it just it sweetens it up that’s a five spice blend. Actually if you want to season that guy I skipped the salt which is never a good idea did you learn this technique. When you were in China there was a guy. I didn’t know there was a guy there was a guy cuz there’s no way you have all areas get saved knowledge he had a roadside stall and he was open till 4:00 a.m.
Every night and you know I just started going there eating every night and kind of observing. You’ve just perfected it. Now you’re passing it along Dalton New Yorkers which is the cool part. So right now we’re gonna go 325 350 for at least so call it 70 to 80 minutes. The first step so this guy’s been in the oven for an hour and a half at 350 what’s happening in the first part of the cook is all that collagen and the skin is turning into gelatin so if you go too fast. At this point you’re going to get this thing that’s hard no we’re jacking the oven up point is to take it as fast and as hot as possible.
Now to raise puff the scope right dear Lord Almighty this guy is just a little more straightforward miss the technique for the skin itself. So it’s just a salt, baking soda the more you add to it the less the skin is gonna Chris just sang Shawn that I could use your Chinese cleaver look at that thing. Alright so we want to do is from the side or the bottom a little bit easier to get here this slice through give yourself a score. You don’t need to actually cut and then just straight push yeah oh, so you score yeah and then slam right through yeah. We’ve got a couple different condiments here you guys could finish with it’s finely minced ginger you heat up oil something with a high smoke point like grapeseed pour.
It over add your sesame seeds your chives. I have been using this one but scallions anything like liad and then you season it with white pepper salt a little bit of sugar just to balance it out so simple. I’m sorry this is a grinder back sure of this right baby some ruby red toasted chili road here. It’s got cumin and star anise in it. If you want to give it a little zing folks. You have a crying dragon on the plate there yeah that’s so official with the dragon start playing work your way up the flavor explosion when you’ve got the different textures to your dog like the crispy, the fatty a chewy. I don’t even know what’s happening, right now thank you for teaching us these techniques very welcome that’s pork belly. In the world you better try it you make it at home you…