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How to make Cajun cracklins

From - Posted: Oct 14, 2009 - 33,251 views
Cooking | How to make Cajun cracklins | How to make Cajun cracklins
How to make Cajun cracklins
How to make Cajun cracklins
Duration: 02 minute 27 seconds 
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Regan Breaux shows how he cooks pork cracklins. Cracklins are a Cajun tradition in South Louisiana. This was shot for finding at the Voice of the Wetlands festival in Houma, La.
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Pork Cracklin with Mr. Pete s Cajun Spices

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http:instagram.compowerplantop https:www.facebook.comPowerPlantOPChicharrón Latin Style Pork Cracklings
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HD RECIPE Home Made Chinese Roasted Pork Belly 脆皮燒肉

(HD) RECIPE: Home Made Chinese Roasted Pork Belly 脆皮燒肉** This was actually my very first attempt at this Roasted Pork Belly. I wasn't going to film a video of it as I didn't know if it would be a success or fail. Fortunately, it turned out quite nice. =) So, please excuse the crappy unprofessional filming ~.~"If you find it is too difficult to prick the pork skin when the pork is raw, you could follow the steps in the video exactly, EXCEPT wait until you have removed the thick layer of course salt, prick the pork skin before you put it back into the oven for the very last step (skin popping and crackling). The skin becomes much easier to handle (pricking holes) when the piece of pork is cooked.HEAR ME EAT (ASMR): https:www.facebook.compagesFood4444lyfe340231169436831RECIPE:For every 1.2kg of Pork Belly:12 tbsp Chinese cooking wine 3.5 tsp Salt ( for marinating ) 2 tsp Sugar ( which I didn't add ) 12 tsp Five Spice Powder 13 tsp White Pepper PowderFREE Audio By: http:mp3skull.commp3sungha_jung.html
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How to make Crispy Roasted Pork Belly can also be used for Liempo Siu ...

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Hong kong crispy roasted pork belly Siu Yuk 脆皮燒肉

Please add me as your friend on facebook: www.facebook.comwantanmien 請加我成為您的朋友在 facebook 上: www.facebook.comwantanmienYou can find more recipes and information on my website: 請去我綱頁: 你會找到很多不同的食譜和大家分享Chinese and english recipe instructions below : 材料: 1. 800 克五花腩 2. 1 湯匙醋 3. 一些鹽 4. 2 湯匙 Rum 酒 5. 一些菜油 6. 14 茶匙五香粉 7. 1 湯匙蜜糖做: 五花腩去毛, 洗淨. 沸水放入1 湯匙醋和半茶匙鹽後放肉加入中火兩邊共煮10 分後, 關火, 在熱爐上焗 10 分, 取出, 洗淨再看有毛否? 輕力用刀刮去皮污物, 廚房紙抹乾, 用竹簽捶刺豬皮很多孔,( 像荔枝皮一樣多孔), 用手擦2 湯匙 rum酒在肉全身後再攃23 茶匙鹽用力些按摩式使入味, 用4 枝鐵枝捶入, 擦多14 茶匙鹽在皮面, 等吹乾, 要1 小時 1 小時後, 抹去皮上鹽和水, 用一茶匙菜油薄掃豬皮,( 如第一次捶刺豬皮時, 皮面很實, 可以再捶刺很多孔) 才入焗爐. 170° c , 先熱 10 分, 放第4 層, 在爐最下層放一盆水, 焗1 小時. 1 小時後取出攤凍 20 分. 抹乾些皮, 又捶刺很多孔, 14 茶匙鹽放皮面, 又等1 小時攤凍. 又1 小時後, 抹去鹽和水, 又捶刺豬皮很多孔, 14 茶匙五香粉用手擦在肉部份按摩式使入味, 250°C 先熱15 分 焗爐, 放中層, 焗13 至15 分, 要留意補加水. ( 大家焗爐熱力不同, 焗的時間請注意) 13 分後取出, 1 湯匙蜜糖加入1 茶匙水拌勻後擦在肉的部份, 見皮沒有起泡的地方, 再捶刺很多孔, 放焗盆入焗爐再焗幾分後, 關火, 打開爐門15 分.餘下燒肉笠日炒熱: 1 粒蒜頭切片調味料: 1. 半茶匙糖 2. 1 湯匙生抽 (在片說2 湯匙是錯的) 請原諒 3. 3 湯匙水 pan 熱放1 湯匙油, 1 粒蒜頭切片加入炒香, 加入燒肉炒至熱加入調味料炒乾身些.Ingredients: 1. 800 gram pork belly= 28.22 oz 2. 1 tbsp vinegar 3. some salt 4. 2 tbsp Rum 5. some oil 6. 14 tsp 5 spices powder 7. 1 tbsp honeyFor frying: 1. some sliced galic 2. 12 tsp sugar 3. 1 tbsp soy sauce 4. 3 tbsp water
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how to cook perfect pork crackling

this oven method is for joints only
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