00:00This is one of the most beloved foods in China. It might look super greasy, but they say it tastes
00:05even better than cream. Let's take a look at how it's made. First, rinse the pork belly thoroughly
00:10under cold water. Then pat it dry and cut it into evenly sized cubes. Time to start frying the pork.
00:17Toss those chunks around real quick. Fry them until they turn golden brown. They should be
00:22crispy and fragrant on the outside, all shiny and super tempting. The edges curl up just a bit,
00:28like they're bubbling with flavor. It's so mouth-watering you can't help but drool.
00:33Now the oil in the pan starts bubbling like crazy. The pork pieces are totally swimming in hot oil.
00:40As it gets hotter, the fat begins to melt out. That's the fatty layer breaking down. Little
00:45streams of golden lard ooze from the cracks, dripping into the bottom of the pan. They sizzle
00:52instantly with a loud crackle, filling the whole kitchen with that meaty aroma. As the oil dances,
00:58the meat chunks look like they're dancing too. They sizzle and bubble and pop with flavor.
01:03The surface gets crispier and crispier. The color goes from light gold to deep gold.
01:09And that smell? Oh man, it hits you right in the nose. You just want to get close and take a big
01:15sniff because it smells so freaking good. And it's perfectly fried. The outside is crunchy,
01:21but the inside? Still juicy and tender. Every bite is pure gold. Crispy on the outside,
01:27melting your mouth on the inside. Just cooked to absolute perfection.
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