In this video i'm going to show you how to make crispy pork belly!
I think the best thing you can do to ensure you get the crispiest pork belly is to dry the skin out, I like to remove my pork belly from the packaging, wipe it down with paper towel and let it air dry in the fridge for 2-4 days.
If you're after that bubbly and aerated crackling on your pork belly, I highly recommend using a jaccard to pierce the skin all over! Here's the jaccard I use: Jaccard (meat tenderizer): [ Ссылка ]
I like using high indirect heat for cooking pork belly, for this pork belly, my cooking temperature was around 450F-500F/230c-260c.
If you have something to replicate the rack I used in this video but you don't have a charcoal BBQ, you could make crispy pork belly in your oven by following along to the temperature guides in this video!
Here's the link to where I got the pork belly rack from: [ Ссылка ]
I took this pork belly to an internal temperature of around 185F/85c which took around 90 minutes cooking time.
Another great tip if you notice your crackling over cooking or burning is to cover those parts in foil to stop them completely burning. This will give any other parts of the skin a chance to crackle up if they are a bit behind.
I hope this video helps if you're looking to make some crispy pork belly!
Here's some of my most commonly used prodcuts:
My BBQ rubs and Oklahoma Joe's Smokers (use code YOUTUBE10 to get 10% off your purchase): [ Ссылка ]
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
[ Ссылка ]
Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): [ Ссылка ]
Meat: [ Ссылка ]
Don't forget, you get special discounts as a YouTube member!
Join this channel to get access to perks:
[ Ссылка ]
#porkbelly #bbq #cooking
Ещё видео!