How a Thai Chef Cooks Crispy Pork Belly in 30 Mins!
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Published 2024-02-02
FULL RECIPE: hot-thai-kitchen.com/30-min-crispy-pork-belly
DIPPING SAUCE: hot-thai-kitchen.com/nam-jim-jeaw/
CRISPY SKIN PORK BELLY: hot-thai-kitchen.com/crispy-pork-belly/
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MY COOKBOOK: hot-thai-kitchen.com/htk-cookbook/
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com/
All Comments (21)
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Double fry doesn't only let the meat cool down, but allows excess moisture to steam off from the breading which would normally make the crust soggy over time. After the steam escapes, the second fry leaves you with something much more crunchy and crispy with much less chance of it deteriorating over time. This is the same concept in korean double fried chicken
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I just made this and followed your instructions. I too almost cried! Easiest and best pork belly dish I've ever made. Thank you for teaching us how to make this dish.
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That fan trick is also awesome for cutting large amounts of onions
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Fledgling Thai food cook here. I just made this exactly the way you show and it is AWESOME! I dont cook much but this is the best thing I have ever made! The sauce sends it over the top. I cant wait to try this sauce on one of my char grilled steaks. Thanks so much for your efforts.
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I love this Thai chef. She's has always been my favourite chef from Thailand. I've watched her videos since 2018.
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your joy in this video made me sooo happy - I can’t tell you how good it is for all your viewers to see a real life person eating and loving food purely for the taste
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@Pai , ironic I live in Bangkok but I have to watch you cook Thai food in Vancouver to learn how it’s done. It’s fun watching you eat the food and hearing the crisp ❤️ thanks
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You are absolutely brilliant, and a joy to watch. THANK YOU for the content, and please keep these videos coming. It is a highlight of my day to see a new video from you. Take care!
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I just made this last night! Heating the oil to the right temp is key. First batch oil was too hot so it browned really fast. Second batch was perfect. THIS will be my go to recipe! Thank you!
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That second batch going in looked like a magic trick - they just kept coming and coming.
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You activated my Siri THRICE 😂😂😂
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I just went to Thai restaurant and their fried chicken were exactly like your fried pork belly. The chef came to explain to me about the double frying method...👍👏👏 Thanks so much for sharing...💝🌟😋😋
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Brilliant! I´ve waited my whole life for this recipe. Thank you maak maak krup!!!
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Amazing! Thank you for this recipe Pailin!
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I love crispy pork belly, especially pad ka prao pork belly.
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Thank you for explaining the 2nd fry method. I never really understood that but you explained how by doing so it maintains the juiciness of the meat
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You can make chicharon with the skin, waste not want not. Thanks for the video looks like a real winner and for breakfast great idea, take care. God bless one and all.
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Just discovered your channel for pad thai recipe, and you were so good on your video l watch so many of them... FYI was a 3 * michelin chef... You are amazing.
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Nothing better than crispy pork belly 😊😊
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Thanks Pai! That looks amazingly delicious! Thanks for sharing 🙂😋😎❤
