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Subscribe to COOK WITH ME.AT: / cookwithmeat Recipe in the description and at www.cookwithme.at COOK WITH ME.AT on Facebook: www.facebook.com/cookwithmeat On Twitter: / cook_with_meat On Instagram: / cook_with_meat xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx Used tools & products Duroc Pork Belly: https://www.wiesbauer-gourmet.at/ Weber Pulse 2000: https://www.weber.com/AT Global Knife: http://amzn.to/2nVnW7v Cutting Board: http://amzn.to/2jhUvii My Camera: http://amzn.to/1OaSKg4 My Tripod: http://amzn.to/1PTl4DI All “amzn.to” links are so called affiliate links. For you no extra costs arise, but in the case of a purchase I receive a commission and you support my channel. Many thanks in advance xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx How to make an unbelievable crispy Hong Kong Style Cripsy Pork Belly at Home: Make sure to have at home: Pork Belly I Soy Sauce I 5 Spice Powder I A lot of coarse salt I Vinegar Poke some holes with a sharp knife or fork into the skin of the pork belly. Mix two table spoons of 5 spice powder with 4 table spoons of soy sauce and mix well! Marinade the pork belly - all sides except the skin - with the mixture. Brush the skin with some vinegar and fully cover with coarse salt and chill for 6-8 hours. Preheat your grill for indirect heat (165°C I 329°F) and grill the belly on indirect heat for approximately 1 hour. Then remove the salt, turn up the heat to „as high as possible“ - using a charcoal grill, open all vents - and grill the pork belly for another 25-30 min. until the skin is completely crisped up. Cut into slices, cubes, whatever you prefer and enjoy! Stay tuned see you soon, your Christian from COOK WITH ME.AT Music: Artist: Otis McDonald Title: Frenchman Street 1 The artist granted a licence for free use at the YouTube music library. A Special thanks goes to Weber Austria for supporting the video!