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Easy Crispy Pork Belly Cooking by Masterchef | 脆皮燒肉 • Taste Show



Perfectly crispy pork belly is easier to make than you think. Masterchef John shows you simple tips on EASY Crispy Pork Belly cooking at home with step by step instruction.

#masterchef #porkbelly #cooking

The pork skin is incredibly crispy, perfectly golden, and the prep work is very minimal compared to all the other pork bellies Chef John has made.

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44 Comments

  1. @.o

    Don't need to poke holes on the skin? 😮😮😮 I need to try this recipe! Thanks

  4. Houna Mao

    Love that you explained the purpose of vinegar and salt! I hate chefs who just tell you do this do that and you don't know why. Little tip: please write Celcius too! Most of the world isn't American 🙂

  5. Houna Mao

    200-220F = 100 degree celsius (for one hour with the vinegar/salt brushed on)
    400F = 200 degree celsius (for 30-35min with fat brushed on)

  9. BOY BLAZE

    Since i know you also eat this awesome food my dear lili..
    I was fall in love with you with all my heart…

  10. emma

    I cooked this for my family tonight and it was a success! Thank you Chef John 🙂

  12. CD

    Simple recipe that is super tasty, crispy , thank you for sharing this.

  17. Tan Thiam Hock

    It’s the first time I’ve ever seen a chef washing his hands on-screen which makes it more real to me. And I love the look of satisfaction when Chef John bites into the roasted pork belly! 🤭

  18. Sara

    Thank you so much chef. I used this method today and it came out perfect. First time making a pork belly joint. It was simple to follow.

  20. Janel

    it's been an hour and half and the pork belly skin still hasn't dried out for me. Ugh.

  21. Louise E.

    I'm trying it right now…….waiting 1st hour 🫣

    Nope….again no bubbles, no crackling ….I give up

  22. Bram Reukers

    Tried this from memorie.
    Waaaaaaay better with 30 minutes drying and 1 hour on 400!
    Also; try this on a Kamado bbq. It's nothing short of AMAZING

  24. Sigma Scrub

    It's really amazing that I can get master class from a professional chef from the other side of the world right at home

  25. Nicco

    Hello everyone. Newbie's question. When baking pork belly- should convection be used? Also, should both the broil element (top heat) and bake element (bottom heat) of an electric oven be used or just purely the bake element?

  31. Ohilipp

    Great video, editing and super likeable Chef John! And the result is reaaaaaally yummyummyummy O_O

  33. brookside109

    Trying this this week. Just tried another recipe and the skin didn’t even turn crispy with the broiler. I should have just baked it

  34. Patrick Gibbs

    Followed the recipe, dried the skin for an hour in the oven. Mrushed with oul and then cooked on high heat for half hour and the skin was nowehere near crispy/crunchy/crackling.
    I don’t understand how he can get his akin this way so quickly

  39. Brent

    I followed the instructions but didn't get the skin crispy. It tasted awesome though! Maybe b/c my oven is electric or because I put a pan under the foil in case of leak? Or maybe bc I didn't give the meat time to reach room temperature?

  40. Kev Spinage

    I’ve made this several times and it’s absolutely amazing
    Thank you so much for sharing this delicious recipe 👌🏻

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