RECIPE:
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0:00 – intro
0:52 – slow cook
1:12 – set up the konnected joe
1:28 – pork belly
2:05 – PitmasterX pork seasoning
2:28 – slide into the bbq
3:07 – PitmasterX sweet appel BBQ sauce
4:28 – check
4:55 – skin
6:07 – sear the skin
7:20 – crispy pork belly
8:25 – taste test
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KEYWORDS: crispy pork belly,chinese crispy pork belly,chicharron recipe,roasted pork,pork belly,how to make crispy pork belly,lechon,siu yuk,KamadoJoe,Is this the secret to making the perfect Crispy Pork Belly ?,sear the skin,slow cook
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24 Comments
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Nobody in Canada can afford pork belly waste of time making recipes like that
precies, standaard overnacht in de oven (gebeurd gewoon vaker dan de BBQ) op +/- 100oC en de volgende ochtend is die gaar en heerlijk. en dan net voor serveren onder de grill tot de huid krokant is. boterzacht en ook koud heerlijk
Damn so delicious 🙄🐖
it makes my son hungry
What happened to Marshan (sp)? Really enjoyed watching the show with him as well…
Everything they tell you about making crispy skin is bullshit, except for drying the skin. It's the ONLY thing that matters. 24-48 hours uncovered in the fridge. You don't need anything on it or to do anything else. Cook it low and slow, 140°C for 2.5 to 3 hours, and then blast it at the end for that bubble and crisp.
Goed plan Roel. Wil binnenkort buikspek gaan doen, vraag voor mij was met of zonder zwoerd. Ik ga deze doen.
Wish I was your nextdoor Neighbor😊 why aren't you 60 pounds heavier 😂
Looks yummy, well done.👌🏻
Roel, you are the best, I am going to make this recipe when I am discharged from the army. Love from Ukraine.
Nice! This is how we make pork belly in norway for Christmas. We call it jule ribbe. We dry it for 1 day with salt on the skin, tjen in the oven at 09 with salt, pepper and garlic on the bortom. At 17 it hits 92 and all the fat melts into the meat. Incresre the temp and the skin pops to perfection. But keep it skin up so that it dries up
Heerlijk! ❤🔥🍺
This is Great! Best Ingredient – Time 🎉
Where's Morrison?..Ava?..looks good, going to do the same tomorrow..
chicken and catfish can eat earthworm sir
Sounds like a dutch accent
Your BBQ is fan driven and goes from 120C to 250C in 3 minutes.
That takes my big joe 3 a lot longer and by the time mine reaches 250C, the meat has cooled down.
OMG that looks amazing! 🔥 Watching it at 00:57 and hungry as fuck right now…thanks a lot Roel 😉
Pork belly isn't common in my area but this!!! Now i NEED to find a source!!!!
Oyes. This was perfect 👌
Roel dit gaan we zeer zeker maken bij het zien loopt me het water al in de mond🐖🐷👍
This might be some of your best work man . I’m trying this
Sounds delicious… loved the crunch close ups
Lekker man ❤❤❤