ANTI GAGAL!! RESEP BABI PANGGANG KRISPI - HOW TO MAKE CRISPY PORK BELLY
Babi Panggang Krispi
Crispy Roast Pork Belly
Bahan
Recipe / Resep :
Bahan utk merebus :
Untuk mengeringkan kulit :
Campuran bumbu kering :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus pork belly dalam air dingin yang sudah diberi baking soda, irisan jahe, bawang putih geprek, dan garam, masak sekitar 15 menit.
- Angkat, buang kotoran yang mengapung, lalu tusuk-tusuk permukaan kulit dengan garpu (jangan terlalu dalam).
- Oleskan cuka putih tipis ke kulit, lap dengan tisu hingga kering.
- Skor sedikit daging melawan arah serat.
- Campur brown sugar, garam, ngohiong, lada putih, dan micin, lalu oleskan ke bagian daging saja (hindari kulit).
- Taburi kulit dengan garam laut kasar secara tipis dan merata.
- Simpan di kulkas dalam keadaan terbuka minimal semalam agar kulit kering.
- Sebelum dipanggang, kerok sisa garam kasar dari kulit.
- Panggang di oven 230°C api atas-bawah selama 45 menit-1 jam di rak tengah.
- Naikkan ke api atas saja di akhir hingga kulit renyah dan crackling.
- Angkat, istirahatkan sekitar 30 menit, lalu potong dan sajikan.
Ingredients
For Boiling:
To Dry Out the Skin:
Dry Spice Rub:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the pork belly in cold water with baking soda, sliced ginger, smashed garlic, and salt, for about 15 minutes.
- Remove, skim off any floating impurities, then poke holes all over the surface of the skin with a fork (not too deep).
- Brush the skin thinly with white vinegar, then pat dry with a paper towel.
- Score the meat lightly against the grain.
- Mix brown sugar, salt, five-spice powder, white pepper, and MSG, then rub this mixture onto the meat only (avoid getting it on the skin).
- Sprinkle the skin evenly and thinly with coarse sea salt.
- Refrigerate uncovered for at least overnight so the skin dries out completely.
- Before roasting, scrape off the leftover coarse salt from the skin.
- Roast in a preheated oven at about 230C, top and bottom heat, for 45 minutes to 1 hour on the middle rack.
- Toward the end, switch to top heat only until the skin is fully crackled and crispy.
- Remove, rest for about 30 minutes, then slice and serve.
Mode Masak
ANTI GAGAL!! RESEP BABI PANGGANG KRISPI - HOW TO MAKE CRISPY PORK BELLY
ANTI GAGAL!! RESEP BABI PANGGANG KRISPI - HOW TO MAKE CRISPY PORK BELLY
Bahan
Recipe / Resep :
Bahan utk merebus :
Untuk mengeringkan kulit :
Campuran bumbu kering :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus pork belly dalam air dingin yang sudah diberi baking soda, irisan jahe, bawang putih geprek, dan garam, masak sekitar 15 menit.
- Angkat, buang kotoran yang mengapung, lalu tusuk-tusuk permukaan kulit dengan garpu (jangan terlalu dalam).
- Oleskan cuka putih tipis ke kulit, lap dengan tisu hingga kering.
- Skor sedikit daging melawan arah serat.
- Campur brown sugar, garam, ngohiong, lada putih, dan micin, lalu oleskan ke bagian daging saja (hindari kulit).
- Taburi kulit dengan garam laut kasar secara tipis dan merata.
- Simpan di kulkas dalam keadaan terbuka minimal semalam agar kulit kering.
- Sebelum dipanggang, kerok sisa garam kasar dari kulit.
- Panggang di oven 230°C api atas-bawah selama 45 menit-1 jam di rak tengah.
- Naikkan ke api atas saja di akhir hingga kulit renyah dan crackling.
- Angkat, istirahatkan sekitar 30 menit, lalu potong dan sajikan.
Ingredients
For Boiling:
To Dry Out the Skin:
Dry Spice Rub:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the pork belly in cold water with baking soda, sliced ginger, smashed garlic, and salt, for about 15 minutes.
- Remove, skim off any floating impurities, then poke holes all over the surface of the skin with a fork (not too deep).
- Brush the skin thinly with white vinegar, then pat dry with a paper towel.
- Score the meat lightly against the grain.
- Mix brown sugar, salt, five-spice powder, white pepper, and MSG, then rub this mixture onto the meat only (avoid getting it on the skin).
- Sprinkle the skin evenly and thinly with coarse sea salt.
- Refrigerate uncovered for at least overnight so the skin dries out completely.
- Before roasting, scrape off the leftover coarse salt from the skin.
- Roast in a preheated oven at about 230C, top and bottom heat, for 45 minutes to 1 hour on the middle rack.
- Toward the end, switch to top heat only until the skin is fully crackled and crispy.
- Remove, rest for about 30 minutes, then slice and serve.
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