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I'd just like to say thank you. I'm from South Africa. I'm not new to making porkbelly. But we usually got our crackling via a different method. I used this recipe today, and due to bad timing, couldn't do the total overnight salt and moisture removal. It was. Defrosted yesterday, removed from packaging and I only started to remove moisture via drying and salt at about 11 am. I used your method, I dried, put salt in a boat, about 2 hours later, removed the salt and excess moisture, repeated process left in refrigerator. Did this 2ce. I put it on at about 3:30 pm. Crackling is proper crisp. Meat is tender, used chicken stock mixed with boiling water. Turned out excellent. Succulent meat, proper crisp. Highly recommend. You truely are a master at your craft, will try smoking next. 10/10, highly recommend. Just did a spicy Asian shiraccha dipping sauce for effect. Try that, really works well. But as a base, thank you for the process. And it also proves, you don't have to do it overnight. But I can get better air crackle, salting 2 days prior. Thumbs up from ZA
Wow. Cooked this last night and was THE BEST PORK I’VE EVER EATEN. I was worried about using so much Apple cider vinegar and going as high as 85deg but it the belly was so juicy and the crackling so CRACKLED! 😋
That looks amazing. I love how crispy that is and tender at the same time. I'm going to do the same thing on my kettle but with firewood and rocks and hopefully it'll get the same results as this video. Thank for the great video. Cheers from The Kingdom of Tonga
I have always struggled with my pork belly and getting the crackling crispy constantly across the entire cut, but this has helped tremendously. Thank you excellent video and works not everytime.
Did one last weekend and it was so awesome I'm doing in again today. Even my wife who hasnt had a pork belly she liked asked for it again this weekend after trying it last weekend.
That looks amazing. Loving this channel. So good to watch an Australian doing these videos. Nothing against the yanks but get a bit sick of their material. Just got myself a Webber and its seriously the best BBQ I've had. Keep up the good work.
Just tried this today for the first time ever cooking a pork belly on the Weber and wow turned out amazing couldn’t of been better thanks to you mate 👍
Thanks for the tips mate! This will be next weekends BBQ! I tell ya what, we got the same house bricks and Webber hahahahaha, was weirdly familiar watching this video.
Pork belly is in the fridge and salted in prep for tomorrow. In the Uk here and of course it’s raining this weekend. It won’t stop me, the parasol will be out and hopefully, the cracklling will crackle!
Hey mate did this step by step how you have done it. Came up absolutely amazing. Have you got any video on leg of lamb. I also did your beginner Brisket again turned out great. Thank you for your video
Another great video mate, this method works a treat. What brand chimney do you use ? I like the idea for a greater diameter than usual, surely this will help getting the beads more evenly lit rather than the bottom ones being totally torched in the narrower style chimneys ???
Hey there, thanks for the great video. Question: in the video you said you waited 45 minutes after adding the Apple cider vinegar. Is that an additional 45 minutes, or just the ~15 minutes to get the total time to 45 minutes?
Cheers for the vid. I'm just put a piece on my weber Q. It's late and no time to get kettle going. I have always failed at pork belly. I'm hoping your tips, I'll nail it tonight.
