Crispy Pork with Tam Sua & Tam Kung Sod (with recipe!) | Yainang

Many viewers have asked about the crispy pork recipe, so today I'll show you how to cook it. I'll eat it with my favorite: Tam Kung Sod (raw shrimp salad). I've tried cooking crispy pork in an air fryer, but it's not as crispy as using this method. 

Link to english comments:
https://ginpaithairang.com/en/c/nJj4S...

#yainangdenmark
https://ginpaithairang.com

0:00:10
This is the pork that I'll cook today.

0:00:14
This is pork loin but without
removing the skin.

0:00:20
I chose a hard skin so
it'll be crispy.

0:00:25
Let's see how I cook this.

0:00:27
Many of you asked me
how to make crispy pork.

0:00:34
This is 2.8 kilos of pork
for 75 kroner.

0:00:44
Guess I should cook it all today.

0:00:48
It's about to expire.

0:00:51
Let's get started!

0:01:27
First make a few cuts on the skin.

0:01:31
Cut to make separations on the skin.

0:01:35
They make a few marks already.

0:01:37
So you shouldn't cut any
way you want.

0:01:41
Because they already cut it for us.

0:01:43
If you don't make deeper cuts
to break it apart,

0:01:46
the skin won't be crispy.

0:01:50
But don't cut all the way
to the meat.

0:01:55
Just until you reach the fat layer.

0:01:58
Do this right and you'll
get that crispy crackling.

0:02:02
I'll do the middle first.

0:02:05
Cut deeper.

0:02:18
You can save this for fermented pork
or a minced pork salad.

0:02:27
I'll roast this one.

0:02:30
This one's so nice.

0:02:33
Rub the pork with salt.

0:02:36
Make sure it goes into
the skin as well.

0:03:06
Season with MSG.

0:03:09
It's just Danish seasoning powder.

0:03:24
That's it!
Time to roast.

0:03:29
I'm using a foil tray so I
don't have to wash it later.

0:03:35
Let's get to the oven.

0:03:42
Cook at 225°F for 20 minutes.

0:03:49
Make sure that the oven is already hot.

0:03:50
You have to preheat the oven.

0:03:59
Here. It's been 25 minutes.

0:04:03
I'll turn the heat down to 180°F
and roast it for another hour.

0:04:11
180°F for an hour.

0:04:15
It's done!
Let's see how it looks.

0:04:22
I'll roast it at 225°F
for another 15 minutes.

0:04:31
Depends on how crispy you want it.

0:04:46
Turn on the light to see
if it's crispy enough.

0:04:53
If it's not, you can roast it for longer.

0:04:59
It also depends on the oven you use.

0:05:04
It's done!

0:05:06
I think it's not crispy enough.
(CC: Roast for 1h 40m and fry for 5m.)

0:05:08
I won't roast any longer because it'll be too dry.
(CC: Roast for 1h 40m and fry for 5m.)

0:05:12
So let's fry it.

0:05:14
I'll fry it for a short time on high heat.

0:05:17
Then eat it with som tam.

0:05:22
I'm frying it since I want it crispier.
(CC: Highest heat)

0:05:25
(CC: Highest heat)

0:05:26
After roasting, fry it for 5 minutes.
(CC: Highest heat)

0:05:30
(CC: Highest heat)

0:05:32
See? The crackling puffed up.

0:05:36
It's just 2 minutes.

0:05:39
I put a chopstick below
so it won't burn.

0:05:45
So the crackling won't stick
to the pan and burn.

0:06:02
Welcome to Gin Pai Thai Rang!

0:06:04
Hello, everybody!

0:06:06
Happy Valentine's Day!

0:06:09
Sorry for having this
video 2 days late.

0:06:15
Many of you asked about the pan.

0:06:18
I'll show you the brand I used,

0:06:25
and where I got it as well.

0:06:27
Today I got a tam sua
and tam kung sod with extra seafood.

0:06:33
There are many things in my salads.

0:06:36
Bamboo shoots, turkey berry,
culantro, and bitter beans.

0:06:42
You can check out the recipe in this video.

0:06:47
And I'm doing my mukbang
to show you how crispy it is.

0:06:51
So let's get started!

0:06:56
I'll start with this one.

0:07:02
My tam sua.
[Mixed papaya salad with rice noodles.]

0:07:04
I added everything in.

0:07:30
Crispy!

0:08:42
A shot from a new angle.

0:08:52
This one is about 250 baht.

0:09:09
The most expensive thing
here are the bitter beans.

0:09:17
It's 180 baht a kilo.

0:09:22
Or 35 kroner.

0:09:31
I don't have enough
for other dishes.

0:10:20
The crackling is perfect.

0:11:17
Nice!

0:11:19
Amazing!

0:11:30
I need bamboo shoots.

0:11:54
Radicchio.

0:11:57
It's great with larb.
[Raw beef salad.]

0:12:23
This was a frozen crab.

0:12:53
Did you hear that?

0:12:58
It has eggs.

0:13:14
Let's crack it

0:13:16
and get a chunk of meat.

0:13:18
I think this crab meat
isn't as fresh as in Thailand.

0:13:30
It's good that the meat's still firm.

0:14:31
Small radishes are better
than big ones.

0:15:04
I really love that I get
to eat my favorite menu.

0:15:30
I forgot to invite you.

0:15:31
Let's eat together!

0:15:40
The country is back open.

0:15:43
There are still COVID cases.

0:15:45
But it's not as severe.

0:15:49
Mostly Omicron.

0:15:52
But even if you recover,

0:15:56
your lungs and body
won't be the same.

0:16:02
If Thailand allows traveling
without quarantine,

0:16:06
I'll go visit.

0:16:36
We didn't eat out on Valentine's Day.

0:16:41
The Danes aren't too invested
on this day.

0:16:46
Although some couples did.

0:16:55
Tasty!

0:16:57
He's not the ro...