Hi. Here’s how the Chinese does it. We boil the belly for 10 minutes. Poke the skin when it’s cool. Added salt skin side up and leave them overnight in the fridge. We then slow roast it and put in on broiler settings and remove the salt for the last 10-15 minutes to crisp up the skin. When you washed away the salt, the moisture goes back to the skin. That’s why it won’t crisp. Vinegar will make the skin slightly crispy but the downside is it won’t last a day. Half day at most then it will turn soggy. We call it Siu Yuk. Hope you will experiment on this. I love your videos.
Pentu Prager I just forgot about the part for removing salts during the last 10-15 minutes for broiling. Feel free to search “Siu Yuk” to view how-to videos to verify the process. Thanks for highlighting. I’ll keep that in mind the next time I comment in any video. It’s my first time giving comment.
Pentu Prager why the hate? He was just trying to be accurate and not pass on any bad info. Advin is totally correct. Crispy pork belly is one of the Chinese favourites of all time. Obviously the method he is describing takes practical know-how, not just theory. The skin has to be pierced with thousands of holes if possible... There is actually a handheld tool that does that. Should be sold in the various chinatowns if you don't live in an Asian or Chinese community. The pork belly is then hung vertically with the skin side closest to the fire. The rendered fat would then come to the surface and fry the skin. Yes, the skin would burn, so the chef has to take it off and scrape the burn bits off regularly... The result would be thin crispy pork belly skin that has the bite akin to potato chips. This is highly prized and absolutely delicious. Advin, please don't let a bad comment stop you from sharing info. We need more accurate comment or content than some of these negative and ultimately useless comments that does not help the cause in any way.
Great video pit master! My experience on crispy pork skin that bubble up nicely is...we cannot go a lower than 250C. I always hover between 225C to 250C. 225 almost always fail and 250C gave the best bubbly result for the skin.
These pork belly videos are fantastic. The belly is my favorite cut off of the pig and I’ve been working out what my most efficient way to crisp the skin is as well so thank you for doing so much of the research for me friend.
Great job you gave me the most incredible description of something I will try to duplicate like it and will watch for your videos thanks so much for a great lesson love to cook and will try it soon as I get a chance
American test kitchen did a video about this. Their conclusion was that its best to fry the skin side in its own rendered fat at the end after its been slow cooked in the oven/grill.
I love the testing this channel gives in order to optimize grilling. Not only it saves time and resources, it also provides the best results with live comparisons! 10/10
Hi Roel. I really like your videos and I already tried some of your recipes. The one of a things I like about you and your videos is that you always trying to make an excellent dish more better, like in this new experiment with pork belly. That is the difference between pitmaster and a true Pitmaster. Just keep on grilling and posting a new videos.
A while ago I used my looftlighter to crispen up my skin. Worked like a charm! First low and slow on the Bastard using one of your earlier recipes (with vinegar and salt) and when it was done I just fired up the looftligthter and gave a little touch of extra heat. Best porkbelly ever! Kind regards and looking forward for your next videos! Grtz. John
That was a cool test brother!!! I was really impressed with the results. I appreciate you sharing this with all of us and I'm sure all of that Iberico pork was insanely good!!! Cheers to ya Roel!!
this is the best crispy pork that should be shared with our families ,friends and love one's in each every special day of the year,may it be Christmas eve,new year's eve,thanksgiving day,birthdays and on any event on this earth where people can enjoy a soft mouth watery yet as crispy as this pork and with the perfect aroma of love and joy!
what you created is identical to what we do in texas and comes from mexico called "carnitas" But traditonaly carnitas are deep fried slowly in a big pot or kettle. But with you awesome kamado grill you did it in a new way. Congrats and thank you. Love the way you have a good time and your good sense of humor.
Keep up the experiments, love watching them! I've had amazing results using baking soda (zuiveringszout, niet bakpoeder!). Score the skin in a cross pattern (just the skin, not all the way to the meat), rub the baking soda into skin (vigorous and generous, but try to avoid spilling on the meat side), then leave in the fridge uncovered overnight, skin side up. The next day, rinse off the baking soda with vinegar, pat dry and straight on the kamado like you did here. No salt needed! On a side note: Where did you buy those cooling racks? I've been looking for them all over, fellow Dutchman asking :). And I may have missed it, but what was the kamado temperature during most of the cook?
Pitmaster X thanks for the reply! On to the Xenos then. I've also considered just buying a Weber or Napoleon replacement rack that's a size smaller, roughly the same size as the heat deflector (anything bigger than that isn't useful cooking area anyway...)
I do a lot of “lechon kawali” that’s how we call crispy pork belly in the Philippines. I would boil the pork belly in a little soy sauce, sea salt and vinegar after 15 minutes, I would puncture the skin with a fork. Then I would let it rest and cool down at the ref overnite. For my final cooking I would cut the pork belly into small blocks and deep fry it. The result almost always is a crispy skin that can stay crispy even for over an hour. For the dip, we mix soy sauce, vinegar, hot chili (labuyo) and chopped red onions, a little salt and sugar to balance the taste. YUM ! But I do like your style of cooking. Never tried roasting my pork belly, but maybe I will. Thanks for all the tips. Love your channel.
This is a great experiment! The only problem is that I am laying in bed hungry now! Maybe you can find a way to make the perfect crust on a kettle grill so that more people can enjoy. What about the Moesta-Rotisserie? Could this be the right trick for the kettle grill? The Xapron Aprons look great. I would be thrilled to get one of these. Keep it up like this PorkmasterX!
This would be helpful since most people probably cook on Charcoal. I have a 22" Weber Kettle and I have a Pit Boss. Which do you think would provide the best results?
I loved the video and would LOOOOVE to replicate the recipe. If you can remeber, please share the cooking times and temperatures, please! Keep on grilling mate!
You are a great pittmaster, I love the way you describe the details of the pork belly skin. I have never eaten pork belly but after watching this video I will most definitely put one on the grill for 4th of July. Keep up the good work.
Love your show! I am an amateur with the Offset Smoker and I feel like I have a leg up in conquering it because of your techniques! You guys are tremendously entertaining as well!. I really want to try pork belly on the BBQ and your ideas will certainly help me be successful on the first try! But if I'm really going to BBQ like you, that apron would surely help! To be a pro you gotta look like one and what better way than to emulate the Pitmaster X himself! Keep up the great work! I can't wait to see what's next!
I have a BBQ friend in North Wales that is now making money out of his Sexy Rub but I think he is missing something. A Sexy Apron dude that is as cool. I think every BBQ,er should have one.
The pork belly looks almost as beautiful as that apron! Thank you for the experiment, it proves definitively that heat and time is the answer to crispy skin. Looks like that apron will make sure that the chef's skin does not get crispy. Oh yeah, if you can't tell, I love those PMX Aprons!
The acid in vinegar breaks down fat and releases the fat an oil, it's why we put vinegar on fish and chips 2 help break it down in our stomachs, going back in history to fishermen, try washing greasy hands with vinegar, like you clean glass!
If you divide the coals in the kettle grill and place them on either side instead of in the middle you will get more heat over the top and not just through the bottom of your meat. Gives it more of a convection effect. Your skins will crisp up just fine. That's how I cook my pork jowls. It's a different cut but very similar in makeup.
Watch the pork belly video by Scott Rea. I absolutely do not think your results are determined by your bbq. It's your cooking times, temps and how you are treating the meat. Scott will school you on how to get proper pork belly.
i enjoyed watching your video as your presentation is done in an orderly pace. my name is chin and i am a 60y old chinese living in malaysia. we have some of the worlds best barbecue pork as almost every corner there is a stall selling this Dish. well you are right in the salting of the pork overnight. but we use a kind of rounded furnace which is about 3 ft tall and we hang the pork over a charcoal heat. its very much a furnace. the end result is a very crunchy pork skin with juicy meat. you gotta try it to believe it. Bon Apetit !!!
Great experiment with a nice finished product and a new apron at the end! Yay! That apron is fancy looking, like some love went into making it. Keep up the good production work on your videos. It's paying off.
Sal graag elke dag in ateljee wil wees om die reuke te beleef en sommer ook te proe aan al die lekker vleis wat voorberei word. Sal ook so 'n voorskoot wil hê.
I always wanted to know the key to making crunchy pork belly , now I know how. simply put . I need to get a grill the can cook hotter and with more even temperatures . Thank you because you explained it .
Great video. Really digging the 'series' on narowing down theories and results. Saves me 5 cooks to work it out. Oh and can insay whoever makes those aprons must be one talented person.😉😆
Cool experiment. When we do pork in Puerto Rico. We clean our pork with vinegar and we season the meat part with seasonings. But the skin pat dry it and put salt and pepper. Put it in the oven low and slow... perfection with the skin...
In my country it is called samchan. But I also seasond the meat and put salt on the skin. I wraped it with aluminium foil and baked it for 30 minutes. After that I removed the salt from the skin and rebake it. I got a nice and delicious samchan with very good skin like krupuk. On the other hand I follow all your advuce in making bacon and it is superb. Thanks 👍
You deserve more subscribers, you dont care how much 1 video cost you, you just make a lot of video, with a lot of quality meat who cost $$$ and the camera quality is very good. You deserve more man!!!! 1 year like this you will go from 100k to 2-3 m dude
I really enjoy your videos. This was a mouth-watering video to watch. The results were impressive and I can't wait to try out what you demonstrated with some friends. My wife loves crispy pork skin and this will be an awesome treat for her.
My man... you did save a lot of my time.. I was also going to do this type of experiment on pork belly. I have the same problem about crisping up the skin, now I got the hint. Thanks!
Pork belly is really delicious when it's cooked and prepared properly. Thanks for the new lesson pitmaster! I'm definitely gonna do a version of your pork belly
Hey Pit master. Crunchy pork skin is always hard to get. In our family we all have our own small tricks and tips. But really nice to see some comparison and your approach. Normally I would slice a bit through the skinn, and use big flaked salt and massage it in these small cuts. That dries out the skinn as well. As always, thanks for a great show.💪👍
New apron in April, thats all I will. I love a traditionally made things like an apron. Perfectly for a pitmaster and student from Germany. Good luck to all of you.
I love the time you put in and the inventive way of creating great meats, keen to try this one in my Kamado Joe myself. Love your work! Chris in Australia
I could see your tummy will get bigger and chunkier in maybe two or three months. That will make you look like a real pitmaster ;) i love your blind experiments on food. have a sub!
Thank you for going through all the different proposals which I have been trying to figure out which was the best for a long time. You did it for me thank you!!!
You and your lucky shirt and fancy apron, great job on the video!! It's almost midnight here in California and I'm drooling over my pillow on the bed watching this video!! Getting pork belly from the butcher tomorrow morning!!
In Colombia we rinse the pork belly with lemon juice and a bath of Salt with bicarbonate. And that make the best skin, and if you put't in a broiler you make the better skin of this channel. And obviously, i really want that apron. 🇨🇴
very satisfying video. im so happy with the results of ceramic grill. when u say the skin is not thick and its like biting in chips, damn i know its so crispy. i am too is looking for a way to make crispy skin porkbelly but i am only using air fryer, i hope i can achiece that chips like crispiness someday
Great experiment! I’m a big fan of crispy pork skin. Cook high and slow, kamado is clearly the way to go! If you want crispy pork belly skin just listen to the pitmaster and that pork belly will for sure reach your belly in no time at all. Happy grilling!!! Thanks
Another great video, Many thanks. You're taking the science of BBQ to a new level, well done bro. I started to follow you about 2 years ago and now have seven different types of BBQ. My wife doesn't understand. Please help me!! The aprons look like real quality, but I'm not sure if they will make her understand my BBQ passion. She loves the food that comes off the grill so many thanks for such great inspiration. If this comment wins send me a small one and I'll make her cook at the grill wearing it, probably your bacon crusted fillet mignon as thats her favourite. Cheers From Gower
I have found with chicken at least that if I bank my coals on my BGE and not use the plate setter putting the meat on the indirect side it gives me a much crisper skin. I do run the temp a little bit higher and give the grill plenty of time to get the ceramic in the lid up to temp. Putting it closer to that radiant heat does great things with skin. It might work with pork belly too.
Pitmaster X, you painstakingly produced perfect pork, your post provide me with great pleasure always with pinpoint production. Thank you, you piggy Pitamster 👏👏👏👏
Great job ty for these last 2 videos I’ve been wanting to purchase pork belly just wasn’t sure how to cook it . Now I know and going to grab some for this weekend
The purpose of the vinegar was if you dry your skin with Salt and Baking soda since baking soda draws out the moisture more and the vinegar it neutralizes the baking soda thats why you just add a tiny bit of it just to test the foaming (if the vinegar foam it is not yet clean give it a good rinse until the foam react less). Salt and Baking soda for better drying and a bit tinnier poking tool like a steak tenderizer poking tool for maximum crackling effect
They all looked so good but I was surprised you didnt put slits along the pork rind. That way the heat gets in and makes all the fatty parts melt in your mouth dry and crunchy, but also easier to cut...and very interesting to see the difference with a mormal kettle grill against the ceramic. Cheers. :)...and now I want some pork lol.
Roel you are a real inspiration for us amateurs, a real jedi BBQ master! As one of your apprentices i must follow the dress code, so i need that apron! 😜
This was a scientific demonstration of various known ways of preparing delicious pork belly which showed using two heat sources which I now know prior to cooking mine. I usually did cracklins/grattons, but after eating a plate of pork belly at the restaurant “That Place”, I wanted to do my own from home. Thank you.
Awesome again Mate thumbs up 👍👍. I'm in Den Haag this weekend. No Idea we're you live in the Netherlands but you have any BBQ recommendation in Den Haag? 🤔😆
They looked fantastic! Do you think par boiling the pork bellies would have helped with the crispness of the skin? Or could you have smoked fat side down? Either way they looked and sounded delicious.
Have you tried to channel the air a bit better in the Napoleon Kettle that sort of more consistent heat you are looking for might be acheivable if you were to place some foil on the indirect side on the charcoal grate, use a couple fire bricks to build a nice little pit on the other, I have found ithelps get that more crispy skin you are looking for on a pork belly. I tend to pour some super hot oil overthe skin in the end to get it to pop nicely if I ak not satisifed with my initial results. Great content as always!
My findings: ^^ 1 - Spot the fat before crackling process> exactly like a gelatin. 2 - Oil temperature> at the point where, if you throw a match stick into the oil, it will light immediately. ^^ 3 - Pour the oil directly into the fat as much as possible, such as a waterfall, until reaching the desired crispy height, and let stand / dry for a few minutes. It works well here, it is dry and crispy on the outside, juicy close to the meat. Cheers!
Great video and now half convinced to purchase a Kamado. Might also be worth testing having the pork belly roasted sideways for the fat to fall into the pan.
Loved the video and the stylish apron. The pork belly looked, crispy and juicy. You didn't comment on the way you seasoned it. Did the salt come thru the skin and the meat? I will definitely try the technique with my new apron! Thanks again!!!
best pork belly i ever had is made by my friend who is a owner of his own food truck atm. and a chef... he braised it in a Rationale digital oven overnight for like 7 to 8 hours, used expensive grainy mustard mix for the rub, red wine i think as well
That's taste bud heaven right there! Good insight into the BBQ pork belly world! I think it was well laid out with good comparable techniques coupled with two different types of grills resulting in a clear winner..how do you beat that! Of course the cuisine was only surpassed by the drool running down my cheeks ! Hey, by the by...don't forget about the camera guy, know doubt he was drooling too! Keep up the good work man =)
HI There I steam the pork belly first and use a chinese perferation tool to perferate the skin then salt the skin then bake in a 180 degree c oven for 2 hours with the pork belly sitting on quartered onions and carrots and cellery and enough stock to come up half way the pork belly and cover it with foil for the two hours then ramp up the temperature to 240 degrees C to get the perferct crackle every time . regards Dena from australia
Hi. Here’s how the Chinese does it. We boil the belly for 10 minutes. Poke the skin when it’s cool. Added salt skin side up and leave them overnight in the fridge. We then slow roast it and put in on broiler settings and remove the salt for the last 10-15 minutes to crisp up the skin. When you washed away the salt, the moisture goes back to the skin. That’s why it won’t crisp. Vinegar will make the skin slightly crispy but the downside is it won’t last a day. Half day at most then it will turn soggy. We call it Siu Yuk. Hope you will experiment on this. I love your videos.
Advin Tan edited comments cant be trusted.
Pentu Prager I just forgot about the part for removing salts during the last 10-15 minutes for broiling. Feel free to search “Siu Yuk” to view how-to videos to verify the process. Thanks for highlighting. I’ll keep that in mind the next time I comment in any video. It’s my first time giving comment.
did this once and the skin was way too salty---I used coarse salt too. Any advice?
bigjallday1 change to table salt.
Pentu Prager why the hate? He was just trying to be accurate and not pass on any bad info. Advin is totally correct. Crispy pork belly is one of the Chinese favourites of all time. Obviously the method he is describing takes practical know-how, not just theory. The skin has to be pierced with thousands of holes if possible... There is actually a handheld tool that does that. Should be sold in the various chinatowns if you don't live in an Asian or Chinese community. The pork belly is then hung vertically with the skin side closest to the fire. The rendered fat would then come to the surface and fry the skin. Yes, the skin would burn, so the chef has to take it off and scrape the burn bits off regularly... The result would be thin crispy pork belly skin that has the bite akin to potato chips. This is highly prized and absolutely delicious.
Advin, please don't let a bad comment stop you from sharing info. We need more accurate comment or content than some of these negative and ultimately useless comments that does not help the cause in any way.
Great video pit master! My experience on crispy pork skin that bubble up nicely is...we cannot go a lower than 250C. I always hover between 225C to 250C. 225 almost always fail and 250C gave the best bubbly result for the skin.
These pork belly videos are fantastic. The belly is my favorite cut off of the pig and I’ve been working out what my most efficient way to crisp the skin is as well so thank you for doing so much of the research for me friend.
My pleasure
Great job you gave me the most incredible description of something I will try to duplicate like it and will watch for your videos thanks so much for a great lesson love to cook and will try it soon as I get a chance
American test kitchen did a video about this. Their conclusion was that its best to fry the skin side in its own rendered fat at the end after its been slow cooked in the oven/grill.
I love the testing this channel gives in order to optimize grilling. Not only it saves time and resources, it also provides the best results with live comparisons! 10/10
Hi Roel. I really like your videos and I already tried some of your recipes. The one of a things I like about you and your videos is that you always trying to make an excellent dish more better, like in this new experiment with pork belly. That is the difference between pitmaster and a true Pitmaster. Just keep on grilling and posting a new videos.
A while ago I used my looftlighter to crispen up my skin. Worked like a charm! First low and slow on the Bastard using one of your earlier recipes (with vinegar and salt) and when it was done I just fired up the looftligthter and gave a little touch of extra heat. Best porkbelly ever! Kind regards and looking forward for your next videos! Grtz. John
That was a cool test brother!!! I was really impressed with the results. I appreciate you sharing this with all of us and I'm sure all of that Iberico pork was insanely good!!! Cheers to ya Roel!!
Thanks T it was so tasty... and a lot of fun to do
T-ROY COOKS P.O.S.!
this is the best crispy pork that should be shared with our families ,friends and love one's in each every special day of the year,may it be Christmas eve,new year's eve,thanksgiving day,birthdays and on any event on this earth where people can enjoy a soft mouth watery yet as crispy as this pork and with the perfect aroma of love and joy!
When he took that bite and said "That is a dream come true" I felt that!
what you created is identical to what we do in texas and comes from mexico called "carnitas" But traditonaly carnitas are deep fried slowly in a big pot or kettle. But with you awesome kamado grill you did it in a new way. Congrats and thank you. Love the way you have a good time and your good sense of humor.
Keep up the experiments, love watching them! I've had amazing results using baking soda (zuiveringszout, niet bakpoeder!). Score the skin in a cross pattern (just the skin, not all the way to the meat), rub the baking soda into skin (vigorous and generous, but try to avoid spilling on the meat side), then leave in the fridge uncovered overnight, skin side up. The next day, rinse off the baking soda with vinegar, pat dry and straight on the kamado like you did here. No salt needed!
On a side note: Where did you buy those cooling racks? I've been looking for them all over, fellow Dutchman asking :). And I may have missed it, but what was the kamado temperature during most of the cook?
Great suggestion bro... Ik heb de cooling rack van de Xenos. Ben nu opzoek naar roestvrij stalen variant. Deze gaan niet lang mee
Pitmaster X thanks for the reply! On to the Xenos then. I've also considered just buying a Weber or Napoleon replacement rack that's a size smaller, roughly the same size as the heat deflector (anything bigger than that isn't useful cooking area anyway...)
iWishmaster hhb
I do a lot of “lechon kawali” that’s how we call crispy pork belly in the Philippines.
I would boil the pork belly in a little soy sauce, sea salt and vinegar after 15 minutes, I would puncture the skin with a fork. Then I would let it rest and cool down at the ref overnite. For my final cooking I would cut the pork belly into small blocks and deep fry it. The result almost always is a crispy skin that can stay crispy even for over an hour. For the dip, we mix soy sauce, vinegar, hot chili (labuyo) and chopped red onions, a little salt and sugar to balance the taste. YUM !
But I do like your style of cooking. Never tried roasting my pork belly, but maybe I will. Thanks for all the tips. Love your channel.
This is a great experiment!
The only problem is that I am laying in bed hungry now!
Maybe you can find a way to make the perfect crust on a kettle grill so that more people can enjoy.
What about the Moesta-Rotisserie? Could this be the right trick for the kettle grill?
The Xapron Aprons look great. I would be thrilled to get one of these.
Keep it up like this PorkmasterX!
Thanks Daniel
This would be helpful since most people probably cook on Charcoal. I have a 22" Weber Kettle and I have a Pit Boss. Which do you think would provide the best results?
Can't wait to try out this recipe. listening to you chew the crispy skin got my juices flowing!!!!!
I loved the video and would LOOOOVE to replicate the recipe. If you can remeber, please share the cooking times and temperatures, please! Keep on grilling mate!
You are a great pittmaster, I love the way you describe the details of the pork belly skin. I have never eaten pork belly but after watching this video I will most definitely put one on the grill for 4th of July. Keep up the good work.
That apron would be perfect round my pork belly 😂
😂😂😂😂
This comment deserves the win lool
Did anyone won this beautiful apron yet?🥩🔥
Love your show! I am an amateur with the Offset Smoker and I feel like I have a leg up in conquering it because of your techniques! You guys are tremendously entertaining as well!. I really want to try pork belly on the BBQ and your ideas will certainly help me be successful on the first try! But if I'm really going to BBQ like you, that apron would surely help! To be a pro you gotta look like one and what better way than to emulate the Pitmaster X himself! Keep up the great work! I can't wait to see what's next!
I have a BBQ friend in North Wales that is now making money out of his Sexy Rub but I think he is missing something. A Sexy Apron dude that is as cool. I think every BBQ,er should have one.
Me too
@@PITMASTERX where can i get the recipe?
What was the temperature on the kamado?@@PITMASTERX
The pork belly looks almost as beautiful as that apron! Thank you for the experiment, it proves definitively that heat and time is the answer to crispy skin. Looks like that apron will make sure that the chef's skin does not get crispy. Oh yeah, if you can't tell, I love those PMX Aprons!
The acid in vinegar breaks down fat and releases the fat an oil, it's why we put vinegar on fish and chips 2 help break it down in our stomachs, going back in history to fishermen, try washing greasy hands with vinegar, like you clean glass!
And why we have pickled onions and pickled eggs in the chippy.
If you divide the coals in the kettle grill and place them on either side instead of in the middle you will get more heat over the top and not just through the bottom of your meat. Gives it more of a convection effect. Your skins will crisp up just fine. That's how I cook my pork jowls. It's a different cut but very similar in makeup.
Watch the pork belly video by Scott Rea. I absolutely do not think your results are determined by your bbq. It's your cooking times, temps and how you are treating the meat. Scott will school you on how to get proper pork belly.
i enjoyed watching your video as your presentation is done in an orderly pace. my name is chin and i am a 60y old chinese living in malaysia. we have some of the worlds best barbecue pork as almost every corner there is a stall selling this Dish. well you are right in the salting of the pork overnight. but we use a kind of rounded furnace which is about 3 ft tall and we hang the pork over a charcoal heat. its very much a furnace. the end result is a very crunchy pork skin with juicy meat. you gotta try it to believe it. Bon Apetit !!!
The pitmaster extra crispy belly
I absolutely LOVE a properly cooked, crispy pork belly! And, I'd LOVE an apron... that would truly make me stand out as a PitMaster!
Sounds like you and Chris P Belly came to a conclusion.
Takes a lot for a youtuber to admit he wasn't happy with past results in the other video and give it another go, big support from the mitten state!
Thanks Ron.. we learning together!
Look op the danish word "flæskesteg" and you will get crunchy skin everyone time. Deep cuts in the skin and lots of salt... 🇩🇰🐷
Thanks Niels .. great suggestion
In Norway we eat pork belly on Christmas eve. We call it ribbe😁
Great experiment with a nice finished product and a new apron at the end! Yay! That apron is fancy looking, like some love went into making it. Keep up the good production work on your videos. It's paying off.
Sal graag elke dag in ateljee wil wees om die reuke te beleef en sommer ook te proe aan al die lekker vleis wat voorberei word. Sal ook so 'n voorskoot wil hê.
Brilliant man. Tqvm. You took the time n effort to do this test. So now many of us who love crispy pork belly can enjoy it
I want that apron man I have been watching your vids for a long time you now that please
I always wanted to know the key to making crunchy pork belly , now I know how. simply put . I need to get a grill the can cook hotter and with more even temperatures . Thank you because you explained it .
i tell you, i love the asien style porkbelly crispy-skin...., every time a perfect crackelin skin💪💪💪👍👍👍👉❤👈
Awesome Jack 🤛🌟🐉🤩⚾️🤩🐉🌟🤜
Good morning roel✌✌on the way to work?😂😂
Great video. Really digging the 'series' on narowing down theories and results. Saves me 5 cooks to work it out. Oh and can insay whoever makes those aprons must be one talented person.😉😆
Just looked at how old this was...what an idiot🤦♂️
Cool experiment. When we do pork in Puerto Rico. We clean our pork with vinegar and we season the meat part with seasonings. But the skin pat dry it and put salt and pepper. Put it in the oven low and slow... perfection with the skin...
In my country it is called samchan. But I also seasond the meat and put salt on the skin. I wraped it with aluminium foil and baked it for 30 minutes. After that I removed the salt from the skin and rebake it. I got a nice and delicious samchan with very good skin like krupuk.
On the other hand I follow all your advuce in making bacon and it is superb. Thanks 👍
You deserve more subscribers, you dont care how much 1 video cost you, you just make a lot of video, with a lot of quality meat who cost $$$ and the camera quality is very good. You deserve more man!!!! 1 year like this you will go from 100k to 2-3 m dude
Fantastic! I'm glad you're doing these science videos... so cool to watch the results. I'm glad you're bacon the job :D Greets from Vienna!
I love your commitment to get down to the science of everything. Reminiscent of Alton Brown. That crispy pork belly skin looks so good.
I really enjoy your videos. This was a mouth-watering video to watch. The results were impressive and I can't wait to try out what you demonstrated with some friends. My wife loves crispy pork skin and this will be an awesome treat for her.
My man... you did save a lot of my time.. I was also going to do this type of experiment on pork belly. I have the same problem about crisping up the skin, now I got the hint. Thanks!
Pork belly is really delicious when it's cooked and prepared properly. Thanks for the new lesson pitmaster! I'm definitely gonna do a version of your pork belly
Hey Pit master.
Crunchy pork skin is always hard to get. In our family we all have our own small tricks and tips. But really nice to see some comparison and your approach.
Normally I would slice a bit through the skinn, and use big flaked salt and massage it in these small cuts.
That dries out the skinn as well.
As always, thanks for a great show.💪👍
Just got the BBQ bug, so new to this channel.
Really entertaining whilst being full of really good tricks and tips!
Thnx
New apron in April, thats all I will.
I love a traditionally made things like an apron.
Perfectly for a pitmaster and
student from Germany.
Good luck to all of you.
Took me a few tries to get my crispy pork belly just right. Looking good X !
I love the time you put in and the inventive way of creating great meats, keen to try this one in my Kamado Joe myself. Love your work! Chris in Australia
I could see your tummy will get bigger and chunkier in maybe two or three months. That will make you look like a real pitmaster ;)
i love your blind experiments on food. have a sub!
such a great experiment. i love this channel. cooking this tonight with a twist...on top of carrots, onions and potatoes!
it's not just how you pork....it how you wear the apron !
really enjoy your recipes and your presentation. keep them coming !!
Thanks Brian I will
Thank you for going through all the different proposals which I have been trying to figure out which was the best for a long time. You did it for me thank you!!!
Best grill, best apron and best piece of the pig. What more could one want? Thanks for another great recipe! Cheers friend 🍺
Well, I can't really judge without a taste test, but aesthetically, you certainly did better this time. Loved it Roel.
You and your lucky shirt and fancy apron, great job on the video!! It's almost midnight here in California and I'm drooling over my pillow on the bed watching this video!! Getting pork belly from the butcher tomorrow morning!!
In Colombia we rinse the pork belly with lemon juice and a bath of Salt with bicarbonate. And that make the best skin, and if you put't in a broiler you make the better skin of this channel. And obviously, i really want that apron. 🇨🇴
very satisfying video. im so happy with the results of ceramic grill. when u say the skin is not thick and its like biting in chips, damn i know its so crispy. i am too is looking for a way to make crispy skin porkbelly but i am only using air fryer, i hope i can achiece that chips like crispiness someday
Really nice video I learned a lot. The meat look perfect. As well as the apron!!! Look forward for more vidoes
I just smoked a belly this morning and was disappointed that the skin didn’t crisp up and thanks to you, I now know why!
I really like all your videos. From ribs to pork belly and that apron i think suits me well. More power and hope to see more videos from you sir.
Great experiment! I’m a big fan of crispy pork skin. Cook high and slow, kamado is clearly the way to go! If you want crispy pork belly skin just listen to the pitmaster and that pork belly will for sure reach your belly in no time at all. Happy grilling!!! Thanks
You making all pork chef a live. You put soul on your food. Thank you for sharing your knowledge.
Hello! Thank for letting us know. I been experimenting how to cook pork belly but I couldn’t get it right! Thank you! 🥰
That was truly some serious snap, crackle, and pop. Well done sir!
I bought a pork belly today and I plan on making it tomorrow but in the oven. I hope it comes out good.
Another great video, Many thanks. You're taking the science of BBQ to a new level, well done bro. I started to follow you about 2 years ago and now have seven different types of BBQ. My wife doesn't understand. Please help me!! The aprons look like real quality, but I'm not sure if they will make her understand my BBQ passion. She loves the food that comes off the grill so many thanks for such great inspiration. If this comment wins send me a small one and I'll make her cook at the grill wearing it, probably your bacon crusted fillet mignon as thats her favourite. Cheers From Gower
I have found with chicken at least that if I bank my coals on my BGE and not use the plate setter putting the meat on the indirect side it gives me a much crisper skin. I do run the temp a little bit higher and give the grill plenty of time to get the ceramic in the lid up to temp. Putting it closer to that radiant heat does great things with skin. It might work with pork belly too.
Really well made video with fantastic editing man, you do a great job! Much love from Aus
Awesome experiment, I love my pork belly and now know what I need to do to get good crunch on my skin 🤔😊 keep them coming thanks
Pitmaster X, you painstakingly produced perfect pork, your post provide me with great pleasure always with pinpoint production. Thank you, you piggy Pitamster 👏👏👏👏
Great job ty for these last 2 videos I’ve been wanting to purchase pork belly just wasn’t sure how to cook it . Now I know and going to grab some for this weekend
Lovely video...just a quick question: what is the set temperature in the KAMADO before the final touch to crisp up the skin? Thank you
Some of the most informative videos I've seen on this platform. Thanks!
The purpose of the vinegar was if you dry your skin with Salt and Baking soda since baking soda draws out the moisture more and the vinegar it neutralizes the baking soda thats why you just add a tiny bit of it just to test the foaming (if the vinegar foam it is not yet clean give it a good rinse until the foam react less). Salt and Baking soda for better drying and a bit tinnier poking tool like a steak tenderizer poking tool for maximum crackling effect
They all looked so good but I was surprised you didnt put slits along the pork rind. That way the heat gets in and makes all the fatty parts melt in your mouth dry and crunchy, but also easier to cut...and very interesting to see the difference with a mormal kettle grill against the ceramic. Cheers. :)...and now I want some pork lol.
dame thank you now i know how to make crackling omg that bite sounded so good. what you can do with that crunch is never ending.
Roel you are a real inspiration for us amateurs, a real jedi BBQ master! As one of your apprentices i must follow the dress code, so i need that apron! 😜
I just witnessed a great advertisement for grill sales!
Great infomercial channel, with awesome recipes and tips on how to cook!
Very good video, it's nice to see you working to improve on a past experiment. Thanks for your ideas,
This was a scientific demonstration of various known ways of preparing delicious pork belly which showed using two heat sources which I now know prior to cooking mine. I usually did cracklins/grattons, but after eating a plate of pork belly at the restaurant “That Place”, I wanted to do my own from home. Thank you.
Awesome again Mate thumbs up 👍👍. I'm in Den Haag this weekend. No Idea we're you live in the Netherlands but you have any BBQ recommendation in Den Haag? 🤔😆
They looked fantastic! Do you think par boiling the pork bellies would have helped with the crispness of the skin? Or could you have smoked fat side down? Either way they looked and sounded delicious.
Definitely wouldn't mind one of these aprons! Let's see which of the guys from my student household it looks best on
Have you tried to channel the air a bit better in the Napoleon Kettle that sort of more consistent heat you are looking for might be acheivable if you were to place some foil on the indirect side on the charcoal grate, use a couple fire bricks to build a nice little pit on the other, I have found ithelps get that more crispy skin you are looking for on a pork belly. I tend to pour some super hot oil overthe skin in the end to get it to pop nicely if I ak not satisifed with my initial results. Great content as always!
I admires the apron during the video. I love the towel knife caddies! Love the apron!
The Food Maestro meets the Science Guy! Awesome job! BRAVO! 👏🏻👏🏻👏🏻
never cooked pork belly.. think I'll have to give it a try. Thanks Roel!
Better cooking, better aprons. Pitmaster X meets X Apron. Match made in cooking heaven.
👍😃👍
My findings: ^^
1 - Spot the fat before crackling process> exactly like a gelatin.
2 - Oil temperature> at the point where, if you throw a match stick into the oil, it will light immediately.
^^
3 - Pour the oil directly into the fat as much as possible, such as a waterfall, until reaching the desired crispy height, and let stand / dry for a few minutes.
It works well here, it is dry and crispy on the outside, juicy close to the meat.
Cheers!
Amazing results, gonna try this out on my Traeger Timberline. Think i'll do all four methods to see how my grill handles them.
Great video and now half convinced to purchase a Kamado. Might also be worth testing having the pork belly roasted sideways for the fat to fall into the pan.
Those cuts of belly look perfect. They are even all the way around.
Loved the video and the stylish apron. The pork belly looked, crispy and juicy. You didn't comment on the way you seasoned it. Did the salt come thru the skin and the meat? I will definitely try the technique with my new apron! Thanks again!!!
🤛🤩🤜
Looks tempting and absolutely delicious! First the munch then the crunch!!
I love you! :-) - and my wife and my kids and my grills - your videos are amazing and you are a very sympathetic dude! :-) greets from austria!
Dit lyk so lekker my mond water sommer! Ek dink met so voorskoot sal ek ook sulke lekker kos kan maak. Pragtig man, pragtig!
best pork belly i ever had is made by my friend who is a owner of his own food truck atm. and a chef... he braised it in a Rationale digital oven overnight for like 7 to 8 hours, used expensive grainy mustard mix for the rub, red wine i think as well
That's taste bud heaven right there! Good insight into the BBQ pork belly world! I think it was well laid out with good comparable techniques coupled with two different types of grills resulting in a clear winner..how do you beat that! Of course the cuisine was only surpassed by the drool running down my cheeks ! Hey, by the by...don't forget about the camera guy, know doubt he was drooling too! Keep up the good work man =)
HI There I steam the pork belly first and use a chinese perferation tool to perferate the skin then salt the skin then bake in a 180 degree c oven for 2 hours with the pork belly sitting on quartered onions and carrots and cellery and enough stock to come up half way the pork belly and cover it with foil for the two hours then ramp up the temperature to 240 degrees C to get the perferct crackle every time . regards Dena from australia