Ultra Crispy Skin Smoked PORK BELLY
Things I use
Nitrile gloves
Diamond crystal –
Black pepper –
Cotton gloves –
Stainless steel pans (Gastronorm pans) –
source
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I was mesmerized by the pork belly but then I saw that CUTE PUP!! Is that a Boston Terrier? We need to see more of him/her!
An enjoyable pork & moustache combo . ❤
Love the Weber cooks! That looks so good, gonna try it soon
Great video, was that pork belly less than a tenner?? Great value that
Fantastic vid
what knife was that??
Had my mouth watering with that crispy skin
Was the oven just set to bake, or did you have it on broil?
What temp did you put it in the oven at? You said 45 mins, but didn't specify temp or rack level. 🙁
Please stop, it's 23.38pm and as I am 61 and retired I am looking for my nearest 24hr Tesco to go and get a pork belly and a few good beers, thanks for the content, you never disappoint.
So no rub or seasoning or anything on the meat side before cooking? Have you ever done it with a rub or a glaze at the end or anything or doesn’t really need it? Thanks, Dave!
Looks money. Was oven set to broil?
Another great video.
I'm always worried about overcooking pork belly. What temp did you have the oven at for crisping up the skin?
Could you alternatively just put on grill setting of oven / air fryer to get the skin crispy?
Great!
Unreal. Right now to order my sns deluxe
Ohhhhh. So many happy memories right there 😂
Looks great! One of my favorite dipping sauces for crispy skin pork belly is a couple tablespoons of gochujong, a tablespoon of honey and a tablespoon of soy sauce. Mix that all together and dip the pork belly pieces in it. So good!
Is your dog a Bostie or a Frenchie?
lots of good info, thanx
Another great Vid!
Bro, please look after your board! Less serrated knife, more mineral oil
For the algorithms bay bay!!!
Excellent BBQ that even humans can make!👍
I can never turn down some crispy crackling 😍 looks great!
Great video!
Pouring hot grease/oil over the pork belly is another option. Sesame oil adds great flavor if you are doing for that flavor profile.
I take that salt layer off, crush it down and use it in my sausages. There is so much flavor in it from the smoke and the pork juices. Since it is salt there’s no concern about spoilage. Also, it gets to above 150°f which is a safeguard against bacteria and the smoke is a tertiary preservative.
Great shout on precutting the skin
That pre cutting the skin is such a good idea
Looks good as always mate