I recently tried to do pork belly in an airfryer and that's been the easiest way I've ever gotten the best most even crackling ever. Full cooking time was about 1 hour 40 minutes.
nope simmer in salt water fat side down after smoking, then wrap in foil boat fat exposed, salt then bake220c for 20-40 mins. Bubbly and light crackling not a hard thin layer of crackling
My method is to sous vide longer at a lower temp with no seasonings. It tasted odd if I seasoned during the sous vide phase. Once out, dry and scrape the skin slightly. Poke many holes (100s) in the skin being careful not to pierce through to the meat layers, this will make a very light and bubbly skin. Dry in the fridge for a couple of days and I do find brushing on vinegar/lemon juice occasionally does result in a nice dryness to the skin.
I then season the meat, add a layer of salt on the skin and cook low for about an hour, this firms the meat up slightly, dries the skin even further and renders more fat out esp if it is a very fatty piece. After this I brush the salt off and it should layer off easily with no sticking to the skin and place under a grill until all the skin is bubbled up. Leave for a while before cutting as I find it is best eaten warm and the juices will be well distributed within the meat.
What I am left is a uniformly bubbled, salty, crispy light skin with no chewiness at all. The fat will be very soft (think Chinese braised belly pork dishes) but the moist, seasoned meat will still have some texture to it. Took many years to perfect this to my taste but you do need to practice on the same or similar breed of pig as some pork can yield different results.
Pork belly is one of those foods you really gotta like that layer of fat on there to enjoy it. It's so rich, that after a few bites you gotta quit because it's so rich, haha.
Sorry Pitmaster X, Maar ik heb al veel betere resultaten bereikt met azijn en/of zout. Het "poppen" is in jou geval niet overal gelijk, en dat is nu net hetgeen wat men van een porkbelly verwacht dacht ik. No hard feelings, ik blijf nog steeds een trouwe fan !
I'd hit the LIKE-Button, but the 666 fits to good for that recipe. ✌🏻
เราก็ชอบกินหมูกรอบเหมือนกัน กระเพราหมูกรอบ หรือผัดคะน้าหมูกรอบ กินกับส้มตำก็อร่อยค่ะ I'm from Thailand 😅
Was really hopingnfor a way where you only needed the BBQ and not another way to heat like sous vide.
A little more work but looks like it's worth it
Where do you get all your cool pans and stuff from especially the big foil
What is a good replacer for the vodka in the bbq sauce?
U r joking soooo much talk talk
This is too much. I could cook that in 6 hours low and slow and have a crispy skin.
What's the seasoning?
Who wants to go to all that trouble just for belly pork.?
Wouaw merci beaucoup ❤
I recently tried to do pork belly in an airfryer and that's been the easiest way I've ever gotten the best most even crackling ever. Full cooking time was about 1 hour 40 minutes.
…and keep on grilling… 😀 – Thanks Roel – Cheers!
🇵🇭 you should try the banned Mang Tomas sauce 🇵🇭
Poking holes, salt and on a rotisserie and you have perfect bubbly porkbelly
Salt on the skin is going to help draw water out. You cooked the pork till edible and then put it in a charcoal air fryer.
nope simmer in salt water fat side down after smoking, then wrap in foil boat fat exposed, salt then bake220c for 20-40 mins.
Bubbly and light crackling not a hard thin layer of crackling
If you think you dont like eating soft pork skin, then you should try making filipino pork adobo. Its delicious
Na You need a Ninja Air fryer .. trust me it's banging 🙂
Love Roel ❤❤❤❤
My method is to sous vide longer at a lower temp with no seasonings. It tasted odd if I seasoned during the sous vide phase. Once out, dry and scrape the skin slightly. Poke many holes (100s) in the skin being careful not to pierce through to the meat layers, this will make a very light and bubbly skin. Dry in the fridge for a couple of days and I do find brushing on vinegar/lemon juice occasionally does result in a nice dryness to the skin.
I then season the meat, add a layer of salt on the skin and cook low for about an hour, this firms the meat up slightly, dries the skin even further and renders more fat out esp if it is a very fatty piece. After this I brush the salt off and it should layer off easily with no sticking to the skin and place under a grill until all the skin is bubbled up. Leave for a while before cutting as I find it is best eaten warm and the juices will be well distributed within the meat.
What I am left is a uniformly bubbled, salty, crispy light skin with no chewiness at all. The fat will be very soft (think Chinese braised belly pork dishes) but the moist, seasoned meat will still have some texture to it. Took many years to perfect this to my taste but you do need to practice on the same or similar breed of pig as some pork can yield different results.
Pitmaster x using gel to light bbq? When did we gave up all the beleive of natural burning materials…
Pork belly is one of those foods you really gotta like that layer of fat on there to enjoy it. It's so rich, that after a few bites you gotta quit because it's so rich, haha.
👍
Sorry Pitmaster X,
Maar ik heb al veel betere resultaten bereikt met azijn en/of zout. Het "poppen" is in jou geval niet overal gelijk, en dat is nu net hetgeen wat men van een porkbelly verwacht dacht ik. No hard feelings, ik blijf nog steeds een trouwe fan !