I made som tam (spicy green papaya salad) with pla ra, crab paste, dry chilies, tamarind sauce and plenty of tomatoes for that red color 🔥🔥🔥 I also made crispy pork without sun-drying, only using the oven. It's super easy to make.
Link to english comments:
ginpaithairang.com/en/c/wmu-y...
#yainangdenmark
ginpaithairang.com
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This is pork loin with skin.
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I choose the one with hard skin and fat.
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It has a lot of fat.
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That fat makes it crispy.
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It's around 2 kilos.
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First, I will
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make deeper cuts.
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It has been cut already, which is normal in Denmark.
0:00:24
But I have to make them deeper so
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the skin doesn't stick together once roasted.
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And it's also easier to cut.
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The skin will be crispy and beautiful.
0:00:39
You shouldn't cut it too deep.
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Don't reach the meat.
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Just slightly deeper than the cuts here.
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That's it.
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Like this.
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Look.
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All set.
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I will rub--
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Here. Pour as much vinegar as you want.
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It's to rub all over the pork.
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Salt.
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This is...
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Himalayan salt.
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Add it.
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And let's rub it.
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The skin won't be sour.
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Keep rubbing.
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I flipped it over like this.
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Next, I'm going to season it.
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Seasoning powder.
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Make the meat flavorful.
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Salt.
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Black pepper.
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Leave it like this for an hour.
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Flipped over, like this.
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Then to the oven.
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Let's preheat the oven.
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Both top and bottom heating elements.
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Turn it on 225º C.
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We are going to roast it for 20 minutes.
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An hour has passed.
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I will flip it back.
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And wipe it.
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Wipe it.
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Then roast it.
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Turn the temperature to 225º C.
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And cook it for 20 minutes.
0:02:43
Before that, I'm going to add some water here.
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Here's the level of water that I add.
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I put sliced potatoes under the pork.
0:03:01
Because the skin should be balanced.
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Or the lower part won't be crispy.
0:03:09
The oven should be hot enough.
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Preheat it at 225º C.
0:03:12
If you don't preheat it, the skin won't be crispy.
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It will dry up.
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If it's not hot enough, the pork will dry.
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You must preheat it first.
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It's the most important thing.
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Don't put it in a cold oven.
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20 minutes have passed.
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I'll lower the heat.
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Change it to 180º C.
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And keep roasting for 45 minutes.
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It's been 45 minutes.
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Now increase it to 225º C.
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And roast until the skin is crispy.
0:03:44
[CC: Cooking time: 1 hour and 15 minutes.]
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All set!
[CC: Cooking time: 1 hour and 15 minutes.]
0:03:47
The last minutes I use 225º C.
0:03:51
For about 10 minutes.
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The skin will get puffy like this.
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I increase the temperature and use the fan-assisted mode.
0:03:59
Welcome to Gin Pai Thai Rang!
0:04:02
Hello, everybody!
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Come eat a super spicy som tam with me!
0:04:09
I wanted to eat something spicy today.
0:04:13
Because I'm going to...
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How do you say it?
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The house of boyfriend's father.
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Here.
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I've just cut it.
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It makes that crackling sound.
0:04:44
Eating with crispy pork.
0:05:09
My som tam is spicy and sour.
0:07:08
Crispy pork with a bit of fat.
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I love it.
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Let's eat it in one bite.
0:08:35
I miss bitter beans.
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I can't eat them at the party because it's crowded.
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I'm going there with my boyfriend's whole family.
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Like 10 people.
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They will sit, talk, drink and eat Christmas food.
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The sweet pepper is crunchy and fresh.
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It's great.
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Great for cooling down.
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ASMR.
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I can't hear a thing.
0:10:55
My boyfriend will eat some too.
0:10:59
He'll eat it with gravy and potatoes.
0:11:03
And I eat it with som tam.
0:11:09
I'm not going to a Christmas party.
0:11:12
It's like a pre-Christmas celebration.
0:11:14
It's called 'Julefrokost' [T/N: Julebord, a feast days before Christmas].
0:11:19
Family members gather together.
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Then those people will gather their own
0:11:23
offsprings later.
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They throw a Christmas party.
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But it's hard to gather many people like this.
0:12:10
The Danes love eating crackling the most on Christmas.
0:12:14
The meat is not as popular as the skin.
0:12:21
It's 'flæskesteg' in Danish.
0:12:24
Or crispy pork [in English].
0:12:27
Make it with pork loin.
0:12:29
Amazing!
0:12:30
But you can't find it in Thailand.
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Because in Thailand they remove the skin and keep the meat.
0:13:10
It's super spicy.
0:13:11
Did I finish my papaya already?
0:13:16
If you notice,
0:13:18
I'm not eating the som tam-- I mean the rice noodles.
0:13:22
Because I eat it like this.
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...
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