Crispy Pork with Tam Sua & Tam Kung Sod (with recipe!) | Yainang скачать в хорошем качестве

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...