Are you trying to perfect your crispy pork belly with some next level crackle?
The Pitmaster University team are going to help you take your pork belly skills to the moon!
This is how to cook, PERFECT, SUPER CRISPY PORK BELLY in the Weber Kettle by David Ong and the Pitmaster University team.
The secret is dry skin and high heat but most don’t dry the skin properly.
No boiling water! No scoring! No salt and vinegar the night before! None of that because I’ve removed these steps because they’re simply unnecessary and you’re about to find that out too.
Here’s the link to the meat tenderiser. You don’t need a fancy jaccard or to bash the skin too hard because you don’t want the holes to go too deep.
Don’t forget to take lots of pics because a pic will help me, help you to tweak things to perfection.
A picture of the raw meat, of the meat on the smoker and of the results will help immensely with you having a short cut to success and nailing it too.
Flick us a message at Pitmaster University on Facebook and we will help you hit those BBQ home runs.
Find us on..
Facebook:
Instagram:
If this recipe worked for you, can you please like and subscribe to the channel for more recipes and hit the bell, so you get notifications when a new recipe is available. 🙂
Check out our other YouTube channel for BBQ tips on Pork Belly, Beef Ribs and other BBQ goodies.
33 Comments
Leave a Reply
You must be logged in to post a comment.
This bit https://youtu.be/qKeztAkKw2Y?t=695 – channeling Steve Irwin – did ya see that bubble coming up?!?! Nice video David. Looking forward to trying this out in a pellet grill.
Just cooked my first pork belly. Was beautiful! Thankyou!
Flesh light lol
Can you do weber kettle roast duck
I keep coming back to this, the master of crack is our Dave.
Your pork belly is amazing the best ive ever seen
Although he says the most crucial step but failed to explain how to dry the skin…..
Can not wait to try your technique ! 👌🏼 cheers mate.
Bro calm down with the text on screen. Feels like two people are talking at once the whole time lol
now.. thats a real pork belly bbq, not like those girly guys that end the pork belly in their wife's oven
Is it the same method on a gas Webber instead of a kettle?
Great video, thank you. One question: Why do you cook it on an angle? What would happen if it was hirizontal skin side down for the initial crisping phase?
You need to sharpen your knife!
<fistbump> respect. trying this today with the pork belly i dried yesterday
1:50,
I stab my fleshlight almost every day
I don’t have time to dry overnight! Any tips?
David : … this is where the magic happens
YT : let’s insert Uber eats ad.
So glad I found you. This is amazing
Hi. This just recommend to me through the algorithm 😂😂. I know that it's a year later. But it worked great 👍. Just one thing I picked up was "internal temperature of in the 90s C" surely not. 63 or more. 90C is close to boiling point.
Great way of doing pork belly
I'm definitely rethinking my boiling water, lemon juice and salt technique.
Sure it works but it doesn't deliver results like this.
Outstanding Dave
Better than Rib Eye (and i fucking love R.E.). Br from €urope bro!
How deep is deep enough for the Jaccard holes? I'm smashing and squashing the meat hitting the skin with the Jaccard but I can't even see any holes? Is this typical?
Did you say fleshlight?? Lol
Thanks for sharing this vid! Will give it a crack tomorrow mate
damn what an wonderful recipe! love it from korea
Really excited to try this one mate ! I struggled last time on my Weber kettle but I think that was due to the quality of the pork belly along with the method.
At 8:52 did you mean skin side away from the fire ? I noticed later on you turned the belly skin side towards the fire to get the bubbles going and my god that was amazing to watch
When you first put pork on rack you say "skin toward the fire for the moment" but the fire is opposite the tray table. You have the skin facing the tray table. After salting you then turn the pork the opposite way where you say flip it around then the screen writing says "flip pork, so the skin is facing the fire". Isn't the fire only at one end? When you first put the pork on the skin seems to be facing away from the fire?
Just a quick question did you set the skin away from the fire at the start as that is not what you say?
That is PERFECT! Gonna try this over the weekend!
Love the sound effects at the start 😆😂
you can get perfect crackle straight outa the bag. Your technique definitely works well but it is un necessary if you dont have the time to wait. I wrap the pork in alfoil with just the fat exposed and cook it on 120C for about 90 minutes. that gives enough time to render out fat and soften the skin. the alfoil cooks the nmeat in the fat and stops it from drying out. after 90 minutes crank her up to 220-240C for maybe 30 minutes tops and the crackle will explode.
Nice cooking though you've done a top job 👌
So total cook time is around 2 hrs??
Nice video mate,how long did pork take to cook all up, looks unreal