The video features a recipe for making crispy pork (GinDaiAroiDuay) without setting the pork in the sun or boiling it. Here's a concise summary of the steps:
1. Clean and prepare a 2 kg pork belly, cutting it into strips.
2. Season the pork with salt on all sides.
3. Fry the pork in a pan with oil over medium-low heat for 5-7 minutes, then flip it over.
4. Continue frying the pork for another 25-30 minutes, moving it occasionally, until the skin is cooked and clear.
5. Remove the pork from the oil and poke the skin all over with a fork.
6. Return the pork to the oil and fry for another 5-10 minutes, then flip it over and fry for another 5-10 minutes.
7. Remove the pork from the oil and let it cool down for 5 minutes.
8. Fry the pork for a third time in well-heated oil over medium-high heat for 5-9 minutes, until the skin is puffy and blistered.
9. Remove the pork from the oil and let it cool down before cutting it into pieces.
The video highlights the importance of using low heat, not over-frying the pork, and using the right technique to achieve crispy skin. The recipe is considered simple, fast, and delicious, and can be made in under 1 hour.
Here are the key facts extracted from the text:
1. The recipe is for making crispy pork using a pork belly.
2. The pork belly weighs almost 2 kilograms.
3. The pork belly is cut into strips for cooking.
4. The strip thickness can be adjusted to personal preference.
5. The pork is seasoned with salt to add flavor.
6. The pork is fried in a pan with oil to cook the skin.
7. The pan should be large enough to fit the pork without wasting oil.
8. The pork is fried with the skin side down first.
9. Vegetables are added to the pan to cover the pork.
10. The heat is turned on to medium-high to fry the pork.
11. The pork is fried for a short time to cook the skin, then the heat is lowered to medium-low.
12. The pork is flipped over and fried for another 5-10 minutes.
13. The pork is poked with a fork to create holes in the skin.
14. The pork is fried again for another 10-15 minutes to make it crispy.
15. The pork is cooled down for 5 minutes before frying again.
16. The pork is fried for a third time to make it crispy and puffy.
17. The total frying time is around 25-30 minutes.
18. The pork can be kept in the refrigerator or freezer for later use.
19. The pork can be reheated by frying it in well-heated oil.
20. The recipe yields crispy pork that is puffy, fragrant, and juicy on the inside.
Note: I've excluded opinions and personal statements from the original text, and only extracted factual information.