Cook Crispy Skin Chinese Roast Pork at home. ASMR cooking to watch for relaxation.

Cooking at home for relaxation? Try this Chinese Roast Pork dish with crispy crunchy crackling skin. I find cooking relaxing so I made this video for you to relax by as well. It is a long video (about 13 minutes) but at least, this way you get to see how the cook goes during the actual 45 minutes. You can skip ahead any time. Just to let you know, the CRUNCH at the end is very rewarding. The ingredients are very few only, and I have included a short-cut when preparing the garlic. The ingredients, technique and tips are below. Enjoy! Chapters: 00:00 Start 00:39 Ingredients 01:06 Salting it 02:05 Heating up the oven before cooking 03:45 Marinating the meat 04:25 Garlic short-cut 07:15 In the oven 10:50 Doing the crackling 11:40 Resting the meat 12:10 Cutting it for service 13:14 Proof of the CRUNCH Ingredients: (1) Pork Belly - 1 - 1.3 kg (choose the part with the bone and ask your butcher to remove the bones for you. If you like you can cook it with the bone, which requires slightly more preparation and lower fire, longer cooking time in the oven). (2) Garlic - 3 cloves (as in segments) (3) Chinese Rice wine (not too much, not too little) (4) Five Spice powder Chinese (try to not use the expired one, but if you only have an expired pack you can use that, not a worry) (5) Salt - Lots (Enough to cover the entire skin up to 1 mm - by this, I mean totally blanket it like a snowfield) Technique: Under normal circumstances I would put it in the oven at 175 - 180 degrees Celcius which will take about 45 minutes (before doing the crackling). Today, I was in a rush, so I cooked it at a higher temperature and less time. I cooked it at about 200 to 220 degrees for 30 minutes, and then did the crackling under the top element for about 10 minutes, watching it at all times otherwise, the crackling will burn. [Let me know if you would like to see me cook it with the Bone-on. I will show you how to prepare it.] After it is finished cooking, you must REST the meat. I rested it for 8 minutes today. When you rest the meat, the meat will retain its moisture and will be juicy when you cut it. Otherwise, it will be dry as cardboard and all your effort would be wasted. Resting is one of the most important part of cooking meat. Tips: (a) Marinate the meat overnight with salt (don't overdo it) in the fridge. (2) Use a meat thermometer to help you make sure the inside of the meat is cooked and not overcooked. For Pork, I would cook it to 75 degrees Celcius. For Beef, in case you want to know, I cook thick cut 2 inch steak in the air-fryer on low heat until the inside is 44 degrees Celcius, and then rest it for 6 minutes under a foil before serving. The steak will cook itself to a perfect Medium-rare. For Chicken, the breast must be cooked to 65 degrees Celcius, and rested for 6 minutes, under foil. It will be tender and juicy. [Shot with iPhone 14 Pro Max / Sennheiser MKE 200] ‪@whatstoeat‬