Making the ULTIMATE CRISPY PORK BELLY on the Weber Kettle

Making the ULTIMATE CRISPY PORK BELLY on the Weber Kettle | EASY RECIPE

Рет қаралды 12,835

Күн бұрын

Crispy Pork Belly has got to be one of my favourite proteins which is usually cooked on a convection oven in my household.
But I wanted to take the flavour profile to another level by cooking it on my Weber Kettle with some Cherry Wood Chunks which developed a nice Charry-Smokey flavour which compliments our rub nicely.
I failed to achieve Crispy Skin on my first go a few months ago and am super stoked that this cook was a success.
RUB
- Salt
- Pepper
- Smoked Paprika
- Cayenne Pepper
- Ginger Powder
- 5 Spice Powder
- Garlic Powder
Method
1. Season the meat and salt the skin leaving it in the fridge uncovered overnight to dry out the skin
2. Set Bbq to 2 zones (left and right side) leaving middle as the cool zone.
3. Boat the Pork Belly leaving only skin exposed so doesn't burn the edges
4. Cook at 400-450F for 30 mins then get the heat to scorching levels 500+F for the last 30 mins to achieve crackle. (i used a fan to promote airflow lol)
🔥THANKS FOR TUNING IN🔥
&
🔥DON'T FORGET TO LIKE, COMMENT AND SUBSCRIBE 🔥
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Пікірлер: 38

@colindaniels4033 3 жыл бұрын

Thanks for awesome recipe, definitely going to try👍🙏

@MrDarkuer 3 жыл бұрын

The best crispy pork belly I have tasted. Would definitely recommend this!

@AZNBBQBOY 3 жыл бұрын

LESKOOOOO

@ThienVlogs888 3 жыл бұрын

That crunch 👌

@AZNBBQBOY 3 жыл бұрын

Was lit as! 🐷🐷

@Nathan-hy2sg 3 жыл бұрын

Delicious!

@AZNBBQBOY 3 жыл бұрын

🥰🥰

@Hangrytaco 3 жыл бұрын

So crispy 😍🤯

@AZNBBQBOY 3 жыл бұрын

Thanks for the support Annie! 🔥🔥

@jaysonphan3533 3 жыл бұрын

Looks gooooooddd letsssssggooo

@ceebs83 3 жыл бұрын

Wow that crackle sounds insane! I failed my crackle yesterday for the Australia Day bbq 😓 Just a tip for your charcoal chimney put your firelighters underneath the chimney on the Weber bbq grates

@adinetoi107 2 жыл бұрын

Nice and easy recipe. I struggled to get the 500+ degrees temp quickly, however i got a trick, take the pork belly with your bbq tongues and hold it over the charcoals, skin down, no need to put it down on grates, just keep it over the charcoals you'll see the crackling forming within seconds, you can keep at a bit of distance and watch out not to burn it because the charcoals are hot hot hot.

@lisanguyen7656 3 жыл бұрын

DAT CRISP 🔥🔥

@AZNBBQBOY 3 жыл бұрын

You reap the rewards truu

@jadedallas9774 3 жыл бұрын

Ossssh!!! Yeaaah buddy! You're talking my language. PORK BELLY IS MYY FAAAV

@AZNBBQBOY 3 жыл бұрын

hahah!!! LOVE IT!!

@calvz7871 3 жыл бұрын

🔥

@AZNBBQBOY 3 жыл бұрын

Lets goo!! 🔥

@JesseCracksMTG Жыл бұрын

My father in law got a a Chinese chef. So, this better be good… 🤨

@shingnoix2267 2 жыл бұрын

NOW!!! THAT’s HOW YOU CUT A PORK BELLY!

@jonathanmclean4417 3 жыл бұрын

How long did you cok it for

@deetran6383 3 жыл бұрын

you inspired me bruh! just bought my first smoker. letssssgoooo gona do pork belly for my first attempt. what you reckon of sa siu dry rub?

@AZNBBQBOY 3 жыл бұрын

Cheers brother! I personally haven't tried sa siu dry rub before but i have made a wet marinate version of that... was not too bad still needed a lot of refining. Let me know how you go with the rub!! Would love to suss it out

@AZNBBQBOY 3 жыл бұрын

And what smoker did you get? :)