How to cook crispy pork. It's great with som tam and pla ra! | Yainang

Me and my boyfriend invited close friends and co-workers over for Julefrokost, which is like a pre-Christmas lunch.

On Christmas day, the family will get together to celebrate like every year.
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Link to english comments:
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#yainangdenmark
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0:00:27
Today I'm cooking Christmas roast pork or flæskesteg.

0:00:34
This is around 1.8 kgs, close to 2 kgs.

0:00:39
The butcher did a few cuts already.

0:00:43
But I still have to cut a little deeper.

0:00:44
So that there's space in the layer
between the skin and the meat.

0:00:49
Otherwise, you won't get that crispy crackling.

0:00:53
This is how we have to do it.

0:00:54
You should touch the skin when you are
choosing the pork belly.

0:01:00
To see if its hard to the touch.
The harder it is, the crispier it'll turn out.

0:01:06
I always pick one which a hard skin.

0:01:13
Now make cuts on the other side.

0:01:16
Try not to reach the meat.

0:01:19
Only cut until you start reaching the fat.

0:01:23
So try to choose one with a thick fat layer.

0:01:25
That way the meat won't be too dry.

0:01:35
Lift it up like this.

0:01:36
So you can make cuts easier.

0:01:42
And keep doing this.

0:01:45
You have to separate the cuts,
especially in the middle.

0:01:49
Or you'll end up with a whole piece of crackling.

0:01:51
And it won't be as crispy.

0:01:56
This meat can also be used for Isan sausages.

0:02:01
When I buy this out of season, I cut off the skin,

0:02:04
grind the meat and make Isan sausages or Shabu.

0:02:08
It's a nice piece of meat.

0:02:11
So beautiful.

0:02:13
See how it looks?

0:02:15
I always pick one with
a thick fat layer.

0:02:19
Wash my hands first.

0:02:21
Now let's start adding salt.

0:02:28
Sprinkle some salt on top like this.

0:02:44
And now I'll put it in the oven.

0:02:46
We'll cook this at 160°C.

0:02:48
Before we pop this in the oven,
flip it so the skin is facing down.

0:02:52
Now sprinkle salt on the meat side.

0:02:58
Now some seasoning powder.

0:03:02
Here's what I use.

0:03:03
Aromat seasoning powder from Denmark.

0:03:10
White pepper.

0:03:18
Now pour 1 litre of water.

0:03:22
Just until the skin is covered.

0:03:26
It's sort of like boiling it.

0:03:30
You can use the juices later for gravy.

0:03:32
Now let me tell you something
before we take this to the oven.

0:03:38
First I'll cook it at 160°C for 20 minutes
with the skin facing down.

0:03:44
After that, I'll flip it over.

0:03:49
And finish baking it at 180°C for an hour.

0:03:55
And then take it out.

0:03:56
After that, we take out the tray
and save the juices and drippings for gravy.

0:04:03
And pop the meat back in the oven for a third time.

0:04:06
Turning on the fan oven.

0:04:10
Setting it at 250°C and cooking for 15 minutes.

0:04:15
I use the grilling mode for that.

0:04:20
Once the meat is ready, take it out
and leave it rest for 15 minutes.

0:04:26
Don't cut it immediately once it's cooked.

0:04:33
Wait about 15 minutes before
you start cutting and serving.

0:04:39
Alright. Let's start by cooking this
at 160°C for 20 minutes.

0:04:43
The first round.

0:04:46
I preheated the oven at 160°C.

0:05:03
Now we flip it over.

0:05:09
With the meat facing down.

0:05:26
My oven is at 180°C for 1 hour.

0:05:34
There. Cook it for an hour.

0:05:37
One more minute and then
I'll take the tray out.

0:05:41
After that, we raise the temperature and
set the oven for grilling.

0:05:45
I'll save these juices for my gravy.

0:06:06
This is the third round.

0:06:13
Now the oven is at 250°C to cook
it for a third time.

0:06:17
I'll cook it for 15 minutes at 250°C.

0:06:20
See?

0:06:22
This is for grilling.

0:06:32
I have to be careful.

0:06:35
I think that's enough time.

0:06:39
It's very hot.

0:06:41
I'll turn the oven off.

0:06:46
It still had one minute left.

0:06:52
Here! It's ready!

0:06:54
Let's see.
That's a crispy pork!

0:06:59
If you want it crispier, you
can cook it at a higher temperature.

0:07:04
No, not the temperature. The cooking time!

0:07:09
Leave it cook until it's crispy enough for you.

0:07:13
Welcome to Gin Pai Thai Rang!

0:07:17
Today we're having spicy som tam.

0:07:23
I still have crispy pork leftovers from lunch.
I had some with my boyfriend earlier.

0:07:30
This is also pork.

0:07:32
So today I have veggies such as

0:07:34
radish,

0:07:35
spring onions,

0:07:37
purple cabbage, mixed salad leaves,

0:07:40
lamuyo sweet pepper and

0:07:42
water spinach.

0:07:43
Let's eat together!
I forgot the shrimp here.

0:07:48
I love shrimp.

0:07:52
Let's get started.

0:07:54
Spicy som tam as always.

0:08:41
So crispy.

0:09:28
This is how I eat it.

0:09:50
Let's eat together, guys.

0:09:52
Look at my rice noodles!

0:09:55
So long.

0:10:26
It's spicy.

0:10:32
Very spicy.

0:11:56
Oh, it's a lemon.

0:12:01
There's a new COVID wave here in Denmark.

0:12:05
People are starting to wear masks again.

0:12:09
And......