I made this last week for first time and followed your key points to the letter. Bang! It was requested by the family again this weekend. Godsend that I found your KZfaq page. Much appreciated.

My pork belly is on day 3 in the fridge uncovered, going in the Weber tomorrow. Can't wait! Thanks for the great vid.

Mate it looks absolutely phenomenal!! Your recap tips on how to get that perfect crunch is 100% on point! That crunch when you had a bite🙌🙌 Great Vid Brother!

Great assortment of Beer in your fridge! Love it!

Absolutely amazing, the way you present your videos is second to none. That pork belly looks and sounds prime... Thanks for your amazing content.... You just keep getting better and better.

Yummo! Love the stocked PL brews in the fridge, as a home brewer snob the one go to beer for me is always their IPA, PA and their Throwback you just can't beat.

Incredible! I did one yesterday. Cant wait to give the vinger a try and see how it goes. I would definitely recommend lump charcoal over briquettes with pork belly. I've found the heat is more intense. Thanks for the video. 🤙

Love the beer selection in the fridge!

that crackling sounded just how its ment to be .yummo

Finally, normal video, and everything is so simple exlained. New subs, greeting from Croatia. Keep going man💪

Great video, just tried it and am very pleased with the results. Next time I'm going to rest the pork on a trivet as the underside ended up a bit too crispy, instead of just moist. Every thing else was on point, I've never done cracking that good, hard to believe you can get it that crispy without salt. 👏👏👏. Cheers

Our kids love burger night and they love pork so I reckon Vietnamese Pork rolls is a great idea to combine the two! I'll grab a pork belly from our butcher and refrigerate for Sunday night.

That’s a beautiful grill. Levels to this

This looks sooo sooo good. I can taste it through the screen

Great job "Mate, he-he". If I was you I'd eat that pork belly as is; no bread, no dressing no pickle, just enjoy the pork belly :)

Can’t wait to give this a crack! Looks amazing

Ive got a belly in the fridge now for tomorrow night. It'll be three days by then so I'll give this recipe a shot. Thanks cuz.

Loving this channel

I cooked belly using your vortex method and it came out nice, but I'll give this method a go too.

Wow looks so yummy..!! I'm too excited to.go home and try in our place in the village because usually we are just doing the simple type of grilling the pork just salt and black pepper. Thanks for the idea even if its too many process but it looks tasty and crispy.

That Vietnamese roll looked amazing!!!

Nothing like a quick snack

Looks amazing.Was making one today,like the idea of cutting up the meat side for more depth of flavor

All I can say is wow!

Absolutely CRACKER-ling👌👌And great idea with the Vietnamese roll!!

Great thanks

That looks amazing man! that crackling is unreal.

Great stuff, loving this pork belly talk.

Oh man how good does that look 🥳 Miso just booked this cook in with me nxt week 🤣🤣🤣

oh yea, nice one brother 10/10 as always

Very nice

Looks awesome . I’m moister than an oyster.

Use foil to block off the charcoal grate under the pork belly. That forces more air up through the charcoal and gets the kettle hotter.

Gotta give pork belly a go. Cheers. Great video.

Nice one, as always.

Looks really good. How was the texture of the meat? When you cut into it, it looked abit dried out but it could have been the lighting. Cheers!

Looks totally amazing

Well done. South Africa.

Looks great mate! Also, keen to see those Cape grim ribs I saw on your fridge shelf get a good lick of smoke!

good idea and good video

That looks amazing. Awesome work as usual mate. Could this method be done on an offset smoker then finishing it in the oven for the high heat?

My kinda fridge!👊🏴‍☠️🐂🍺🐷

Nice job brother!

Awesome job buddy , it looked amazing 👌👌👌

The vinegar is a good tip , awesome pork belly:)

have you got the oklahoma joes judge ?? - just got and trying to learn

I put lemon juice on mine as it tends to dry out the skin a bit also

Please may I ask where you got your gloves? Can’t find anything similar in the uk

Hello, my wife does not like vinegar, what would be a good substitute? Thank you for the video, it inspired me to try what your doing.

nice beer selection 🍻🍻🍻

This looks amazing, and I've been prepping mine in the fridge for about 60hrs now. I was wondering tho...is it ok to use the jaccard BEFORE drying in the fridge? It was super tought to pierce the skin after drying for 48hrs. Thanks for this great vid!

Got a massive belly from Austral meats, I cubed the bottom same as you and left it uncovered in the fridge for two days with salt, my skin is no where near as dry as yours not sure what I've done🤦‍♂️🤦‍♂️ see what it's like tonight cooking. Thanks for the video

love yer work.

Missing cilantro in that banh mi sandwich

Looks amazing! Sounds amazing.

Any more weber go anywhere Bbq videos coming soon?

I'm so glad I saw this as my usual method is to salt it and when I do and eat lots of crackling, it gives me rising stomach acid in the middle of the night. The lack of salt in this method should fix that. I have a rack of pork ribs going right now that I got from an Asian butcher that still has the belly meat on it. It's about 13" long and 10" wide with 10 or so bones in it and I can't wait. It has a sweet/heat rub and will be getting my Wild Turkey American Honey bbq sauce glaze later. cheers.

I like to watch your video's! I learned so much of it :) Would be great if you can ship the rubs u use to europe 👀

After it hits 185 it’s only gonna get to 200 at 500 degrees for an hour??

this dude is dope.

is that a slow sear for the weber... eg... the same size as the one that goes in a weber?

Hey mate, keen as to start smoking. Was wondering if there’s any decent uses for used charcoal other than just tossing. Cheers bro keep it up

Giving it a crack right now 🤙 you said open the bottom vent back up, when did you close it a little fella?

Wouaw 🤩

Awesome pork belly

Sensational

Chris' pork is amazing. I did it for Christmas a couple of years ago, the old TikTok video got 10k hits. I think because I tagged in the man himself but it is the only way I've done it since. always an amazing result.

Looks great. You didn't salt the skin?

Interesting you use a firelighter cube and not a charcoal chimney to start your coals. I’ve heard this affects the flavour…this true?

What was the tray u put the pork belly on when cooking?

F me that looks good. Definitely worth the wait

nice video

I just received that jaccard but it doesn’t penetrate the skin

It's a little bit weird preparing pork belly in 5 days, interesting. But I must admit, that's really looks delicious.

Great use of the slow n sear for the slow and sear in this cook. Looks like a great way to get the indirect high heat across the top. I’ve use slow n sear a lot for low n slow and the heat is definitely stronger over the top of the meat. ( Bark will form on top and turning the meat half way through cook before wrapping gets a nice all round cook). Definitely be trying this soon 😛

This video was brought to you by pirate life

I've noticed you sometimes put the smoking wood directly on the charcoal and other videos, such as this, you put it on the grate? Is there a reason/difference?

It's a nice video for people who have a few days to leave in the fridge, but for those wanting a crispy skin just do it in the Weber for a few hours longer. No wiping off moisture with a paper towel. Just bang it on with a generous salt and grinded black peppering and you're good to go. The longer you leave it, the better it gets. 4 hours plus with a nice pile of charcoal briquettes on either side.

What did you brush on the belly?

WOOOOW! Nothing better than a decent bit of crackling... My Wife hates it with a passion, says it's tastes like Human (Scary she knows that) so much so she hates me cooking pork completely!

Hey az has the winner for the smoker been announced yet

Right! you keep mentioning your friend, Cris...but you never mentioned his full name: Cris P. Pork

So this is chicharrons on the grill!

U can use a fork instead of spending money on that jaccard thing ive done it before

Is that tinfoil your running in your manifold? I’m struggling to control the temperature with the gap in my manifold

Can 24 hours be enough?

Hey mate, just a heads up, I received an email saying I had won, I got all excited and replied but then they asked me to send money for postage. I'm guessing this means it's a scam

didn't you already make a video on pork belly cracking video using a totally different method?? why not use the tray filled with water? which method is better to use? so confused

Bahn Mi 🤤

pair it with rice

💪

you can say this is.... Chris's P. Belly

👍👍👍

Why don't you just use an oven if you're not going for a sear or smoking?

Too impatient! just throw it in the air-fryer :)

Too wordy

Good video, however a pork belly sandwich? Nah....

Talk to much buddy

You talk so much and waste time! Get on with it!