Eastern Ontario Canada here. Using a KEG, Okie Joe Charcoal & Pellet, but no drum. I am so glad I found your channel. I have been BBQ'ing for 45 years and I have found quite a few things to save on my "Gotta try this" list for this summer.
I found putting holes in the skin with the jacard prior to drying the skin in the fridge easier, it was impossible when it was dry and hard. Turned out amazing, took all the pieces to the pub to try, went down a storm, even the chefs were full of praise
Thanks for the video guide mate. Did this on the weekend and worked a treat. I subbed out the braising liquid with just a foil boat and some butter, worked well! Subscribed and liked... Keep it up
Thanks it really is a great bite. I love traditional pork belly burnt ends but we are sacrificing the best part, the crunch! This is my play on having the best of both worlds👍
Good stuff seen you and your mate on TV your realy good at what you do iv been cooking pork belly for a while but never used vinegar I rub backing soad on it sometimes but it's got a crap mouth feel I can taste only suttle Il definitely give this a try
Hello my friend. I made the Crispe Pork Bellies. It was very tasty, but the crust wasn't quite as nice as yours. I didn't use chicken broth, we don't have it here. I took beer. 🍺 We have that in Germany😂. I greet you and look forward to your next video. See you ....
It sounds like maybe the skin wasn't dry enough. If your Pork Belly comes in a vacuum sealed bag it will retain alot of moisture in the skin. That's why I recommend 3 days drying in the fridge. If you buy from a butcher and it's not vacuum sealed, overnight drying in the fridge is recommended 👍
Thanks for the tip. I bought the meat from the butcher. But I prepared it the same day. Maybe that was the mistake. We had a crust, but yours was a lot better. I'll do it that way next time. Thank you for the advice.
That looks epic. Gonna go to Matt at Lugarno and get a pork belly to try this. I dont have a drum smoker but have a Kamado Joe which should do the same job. Keep up the good work
The best crispy pork belly tutorial video and great recipe.😊 i saw meat thermomether, what temperature inside pork should be? And is possible to change from third process Grill at 250c to deep fried with hot oil for pop up crispy skin?
You can definitely deep fry the last step. Thinks to take into account. As the meat and skin are getting exposed to extreme heat, you may want to come into this stage at a lower internal temp. Compared to the grill in the oven, the heat is concentrated on the skin, which is protecting the meat from over cooking or drying out. Deep fry needs extreme heat in order for the skin to get crispy. You need your oil at around the 220f or 104c. Let me know if you try it. I'm thinking for my next run at this I will finish it off in my pizza oven👊👌
Just had your video come up as I was searching, my local place had skin on belly on sale. Wondering if instead of the oven (don't wanna heat the house) if you think either hitting the skin with a torch, or skin side down on a hot grill (or I have a pellet smoker with a sear function) would work. Or even in a hot cast iron skin side down? Like i said just looking to keep it outside.
I'm definitely excited for you. Please make sure you have dried the skin of the pork belly as I've stated in the description, it is the most critical component for this dish. Let me know how you go
Well holy shit! Absolutely amazeballs! Awesomesauce!! I think I hit an 80% on the crackling owing to not enough drying time, but other than that, this turned out to be absolutely perfect!!! 🤤🤤🤤🤤 I will now dedicate my smoker to achieving perfection. Thank Sifu. 🙏
@thesmokerbaker thank you for your response! I didn't know if you were going to be able to respond today so I just went ahead and scored and rubbed down with Mustard and killer hogs hot bbq rub. I'm going to start smoking in a few hours. I definitely want to try your recipe as it looks amazing!!
Is the braising part really necessary? It's very fatty to dry out, can I use a water pan instead? Also what's the final internal temperature of the pork belly?
It really depends on how soft that pork skin is. You will get a feel for it when punching. If the blades go past the skin you will feel it and just adjust how much pressure you apply
Eastern Ontario Canada here. Using a KEG, Okie Joe Charcoal & Pellet, but no drum. I am so glad I found your channel. I have been BBQ'ing for 45 years and I have found quite a few things to save on my "Gotta try this" list for this summer.
I found putting holes in the skin with the jacard prior to drying the skin in the fridge easier, it was impossible when it was dry and hard. Turned out amazing, took all the pieces to the pub to try, went down a storm, even the chefs were full of praise
That's awesome mate! I'm really glad it was liked by all👊🙌
Thanks for the video guide mate. Did this on the weekend and worked a treat. I subbed out the braising liquid with just a foil boat and some butter, worked well! Subscribed and liked... Keep it up
Awesome to hear mate!!
Tried your method a few times and its the only way ill cook pork belly now. its a must try!
That makes me so happy to hear my friend. I'm glad you are enjoying it🙏🙌
What an ultimate art of pork belly! Now I really want to have my own smoker machine:)
Glad you liked it. Smokers are awesome to have because you can do a lot with them, and the flavour is on another level.
Perfect!! Definitely going to try this! That bite was crunchy!!
Great techinque well done 👏
Thanks! I'm really glad you liked it!
Great Recipe... loved the process... perfect...delicious.
Although not a Burnt End in sight... not sure you know what a burnt end is...
Thanks it really is a great bite. I love traditional pork belly burnt ends but we are sacrificing the best part, the crunch! This is my play on having the best of both worlds👍
Good stuff seen you and your mate on TV your realy good at what you do iv been cooking pork belly for a while but never used vinegar I rub backing soad on it sometimes but it's got a crap mouth feel I can taste only suttle
Il definitely give this a try
Thanks mate! yeah I've seen baking soda used but havnt tried so thanks for the insight. Let me know if you try this👍
Looks tremendous!
What is your back wall made out of if you don't mind me asking? Great set up 👍
Thanks! They are old corrugated iron panels from a junkyard😂👊
Great video. I am definitely going to try this.
Yessss! Glad you liked it. Let me know how it turns out👍
Incredible video my brother 💪
Thank you legend!! 🙏🙏
It looks really good and sounds fantastic. I'll cook this tomorrow. Thank you for your great video. greetings from Germany
Hello Germany 🙌 Let me know how you go my friend!!
Hello my friend. I made the Crispe Pork Bellies. It was very tasty, but the crust wasn't quite as nice as yours. I didn't use chicken broth, we don't have it here. I took beer. 🍺 We have that in Germany😂. I greet you and look forward to your next video. See you ....
It sounds like maybe the skin wasn't dry enough. If your Pork Belly comes in a vacuum sealed bag it will retain alot of moisture in the skin. That's why I recommend 3 days drying in the fridge. If you buy from a butcher and it's not vacuum sealed, overnight drying in the fridge is recommended 👍
Thanks for the tip. I bought the meat from the butcher. But I prepared it the same day. Maybe that was the mistake. We had a crust, but yours was a lot better. I'll do it that way next time. Thank you for the advice.
@florianenglert6838 If the skin is soft to the touch, it's not ready👍 Always here to help my friend😊
I’m gunna make this on the weekend on my Masterbuilt 800
The masterbuilt units are beasts especially for pork crackling👌 Let me know how you go
👏🏼👏🏼 you make the best! pork belly is the only ‘fat’ I don’t feel guilty indulging in 😋
Thanks Lisa!! yes I'll sacrifice my macros for this dish too🙌💪
That looks epic. Gonna go to Matt at Lugarno and get a pork belly to try this. I dont have a drum smoker but have a Kamado Joe which should do the same job. Keep up the good work
Sounds great! Tell Matt I said hello 👋 The kamado will definitely do the job. Let me know how you go👍
It is table banging good - Beam, beam, beam! LOL I have seen like 10 different videos, and this is the one I am going to try. Wish me luck!
It came out really good, Thank you!
Mate that looks bloody delicious.
Thanks! I'm really glad you liked it👊
Great video Chris!
Much appreciated my fellow pork belly lover🤣👊💪🙌
Hi Sir, thank you for your amazing video.. Just want to ask, what is the internal temp of the meat before you crisp it up?
"If you've liked anything in this video"....
Sorry, I absolutely loved everything 😁
Thank you so much my friend! im really glad you loved it. It's definitely one of my favourite methods for crispy pork belly🫶🫶
The best crispy pork belly tutorial video and great recipe.😊
i saw meat thermomether, what temperature inside pork should be?
And is possible to change from third process Grill at 250c to deep fried with hot oil for pop up crispy skin?
Thanks my friend! Your looking for an internal temp of around 93c or 200f. You want the meat to be soft and probe tender
You can definitely deep fry the last step. Thinks to take into account. As the meat and skin are getting exposed to extreme heat, you may want to come into this stage at a lower internal temp. Compared to the grill in the oven, the heat is concentrated on the skin, which is protecting the meat from over cooking or drying out. Deep fry needs extreme heat in order for the skin to get crispy. You need your oil at around the 220f or 104c. Let me know if you try it. I'm thinking for my next run at this I will finish it off in my pizza oven👊👌
Just had your video come up as I was searching, my local place had skin on belly on sale. Wondering if instead of the oven (don't wanna heat the house) if you think either hitting the skin with a torch, or skin side down on a hot grill (or I have a pellet smoker with a sear function) would work. Or even in a hot cast iron skin side down? Like i said just looking to keep it outside.
I'm trying your recipe tomorrow and I'll report the results!
I'm definitely excited for you. Please make sure you have dried the skin of the pork belly as I've stated in the description, it is the most critical component for this dish. Let me know how you go
Well holy shit! Absolutely amazeballs! Awesomesauce!! I think I hit an 80% on the crackling owing to not enough drying time, but other than that, this turned out to be absolutely perfect!!! 🤤🤤🤤🤤 I will now dedicate my smoker to achieving perfection. Thank Sifu. 🙏
Looks insane.
It's crazy good my friend 👌
Oh boy that's probably the best pork belly I've ever seen. Ever.
Oh thanks alot! I'm really glad you liked it. This is my favourite method for crispy pork👌
Yummy and satiating❤️❤️❤️❤️❤️❤️❤️
Thank you so much! I'm really glad you liked it🙏👍
Good one uncle 👍
First time making pork belly. I need to cook today but i didn't air rate it for the 3 days is there another way i can dry it out to smoke today?
Cover the skin with coarse salt during the smoke. Then wipe ALL the salt off. Brush the skin with vinegar and finish with high heat
@thesmokerbaker thank you for your response! I didn't know if you were going to be able to respond today so I just went ahead and scored and rubbed down with Mustard and killer hogs hot bbq rub. I'm going to start smoking in a few hours. I definitely want to try your recipe as it looks amazing!!
Nice video!
Thanks for taking the time to watch and comment! I'm glad you liked it🙏
What Is the white powder? Salt or other powder
It's salt my friend👍
Is the braising part really necessary? It's very fatty to dry out, can I use a water pan instead? Also what's the final internal temperature of the pork belly?
❤❤❤
I have read that you should only go a few mm deep.
Isn’t there a big chance that you go too deep with that hole pucher?
It really depends on how soft that pork skin is. You will get a feel for it when punching. If the blades go past the skin you will feel it and just adjust how much pressure you apply