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 RU-vid page. Much appreciated.
thats a great feeling - when people request your food again They can say its good 50 times, but if they want it as the main dish next time, you did it perfectly
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. 🤙
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.
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.
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!
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.
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 😛
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
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
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
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.
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
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!
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?
No real difference, just when i'm using the SNS I like to leave the charcoal basket for just charcoal, as it fills up to the grate there's not much room for smoking wood .
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.
That’s exactly what I thought, until I ordered a pork belly roll at a place called Holstein Meats in South Africa. It was the best roll that I have ever tasted😋
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!
