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CRISPY PORK BELLY RECIPE – No Boil, No Fry, No Salt Crust หมูกรอบ ไม่ต้ม ไม่ทอด



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After trying MANY different methods for crispy pork belly (Siew Yoke), I finally understand what makes it work, and have distilled the process down for you in this video. Guaranteed to have crispy, puffy, bubbly skin with perfectly cooked, perfectly seasoned juicy meat. Just follow the recipe!

FULL WRITTEN RECIPE: https://hot-thai-kitchen.com/crispy-pork-belly/

Meat Tenderizer I Used: https://kit.co/hotthaikitchen/kitchen-tools-i-use

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My Cookbook: https://hot-thai-kitchen.com/htk-cookbook/

RECIPES TO USE PORK BELLY TRIMS:
Five Spice Eggs and Pork Belly Soup https://youtu.be/Cd30L9DKZS0
Pork Adobo with Pineapple https://youtu.be/PEYkAVCG5Ms

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32 Comments

  3. Nelson Lopez

    Thank you for posting this video 🎉. You have a new subscriber. Keep up the great work 🎉. I love ❤️ your little meat cleaver 🔪. This video has been helpful, & informative as well 🎉.

  5. Carlito's Way

    Even though this woman is rude and disrespectful not responding to comments I've left on her recipes.. She is at least a good cook with a nuce fun personality and a very skilled asian cook..

  8. Ozzie Man

    This recipe looks great! I’ve never made pork belly because all the recipes are so long and drawn out. I’m finally going to make it!

  10. M K

    I like your analytical approach and explanations. I've made this before using other more complicated instructions. Pork belly drying in my fridge now. BTW made another batch of your Pad Thai sauce yesterday! ❤

  12. dundalis

    Vinegar works better than salt. I’d do this drying process with the salt but add vinegar to the skin just before you put it in the fridge

  15. Cassie Oz

    We score the skin about 1cm apart usually with one of those sliding blade craft knife/box cutters. You can snap it to a new sharp plade, then set the blade depth so you dont score too deep

  17. m cmdrpiffle

    "You cannot deny that sound"
    Pailin, sheer perfection !
    I'm using this recipe from now on. I think I had always 'over cooked' it before watching this video.

    So easy !
    5 Stars Girl !

  18. Candy Games 2

    Are you the same Pailin from Master Chef? I will try this method. The trick is in good preparation and poking lots of holes instead of 100 scorings, which take time. My last pork belly roast turned out too salty and too dry, even burnt on one side and I regret ruining too many beautiful roasts which nobody enjoyed eating..Thanks Pailin! I will try this method step by step.

  20. tom hurley

    Your explanation of recipes and very importantly the technical detail you add provide get content and confidence.

  24. romel dionisio

    In the Philippines we have similarities on the preparation of crispy pork. Here we boil the pork until tender, once cool place on the refrigerator then we use fork to prick the pork skin to make it more crispy, tin other provinces they sprinkle ice cold water while frying , quite dangerous step but the outcome the skin puffs and even more crispy.
    In the Philippines in Tagalog we call it LECHON KAWALI and in provinces it's called as BAGNET. Which is used in sinigang too. 🥰🥰🥰

  25. 1 GX

    OMG this looks sooo delicious! I’m watching this at work and I’m now starving😫

  27. Lee family

    Hi Pailin, am curious to know whether you would washed your pork belly after from the butcher?.

  28. HATINTHEKAT

    The fat is the best tasting part imo lol, not so healthy yes but I’m not eating it for health reasons haha 😂 just work out a little longer to make up for it 😂

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