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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. 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.
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
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.
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.
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!
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.
Is it possible to 3/4 cut this in half horizontally then fill with italian porchetta seasoning then fold back over and cook this method. Trying to think how to get this similar to a rolled italian porchetta with a smaller amount of pork
Hello from NZ. I've tried this a couple of times and failed to get the skin crispy. I can't get the Weber temp high enough. Are some briquettes better than others for high temp? What do you recommend? I usually use Samba Coco Shots. Which are coconut shells
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?
Hi Low n Slow Basics Great job on the meat. Just a little tip when filming. Most cameras have a minimum focus distance this is what is causing your blurry camera work. Rather than moving your meat closer to the camera take a second and use the zoom on the lens and this will allow you to get the close up you want along with the crispy footage we crave. Great work and keep uploading more kettle bbq tutorials!
No worries mate - doesn't need to be super expensive! If you're interested in some advice feel free to send me a message - I recommend the Canon Eos m50 for a beginner film maker :)
@@thegaminggooner3519 thanks so much mate, do you follow us on Facebook or Instagram, flick me a message on there so we can chat, definitely interested in a new camera and chatting with someone who knows what they're talking about.
Hi Following your tutorial for pork belly. Webber Mt both vents open. Put pork on when temp was at 265c but couldn't get temp up above 200c after I'd put it on, where am I going wrong.
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
Mate this method is fantastic and when I tried it, I got perfect belly and crackling. Thank you. About to whack another couple of bellies on my kamado for a dinner party with friends tonight!
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Hello just watched it will be doing it looks amazing,just wondering could I use a can of apple cider instead of apple vinegar,
Thanks Neil 👍
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
2.39 finally learnt how to open my back of briquettes properly haha
You've gotta untie the first few loops and should be good to go!
That blew my mind!!
@@herewiniwalker970 i never knew this!!!
Haha same
Love your work mate. I have a crap memory so I need to re-watch your vids every 2nd time I cook!
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! 😋
2:40, Thr bag trick blew my mind on the “Correct” method of opening … Genius right there. That crackle looks amazing
Lol cheers mate
That’s probably the first vid that I’ve copied exactly to the letter that works, others make it too complicated, thank you I learnt something today
You are more than welcome! Thanks for the feedback.
Finally cooked my first belly tonight and followed your tips. Absolutely nailed it.
Thanks mate. 🤘
You got your expert gourmet taster, he sure appreciate your cooking.
Lol he’s not too fussy either.
Looks and sound amazing. Thank you for sharing.
🙌
Considering my wife doesn’t like pork and said she would try this. I think it going to be a winner 👌👌
Now that's a big statement! Give it a shot whilst you can ;)
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.
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
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.
This is the best video, this will be my second time cooking a pork belly following this method 😋
Used this method yesterday to make pork belly for the first time on the weber and daaaaaaaamn it was so good.
Hell yes! That’s awesome!
I've actually never seen this technique. I believe I may give it a try this weekend . Thanks for sharing!
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.
Wow going to try this as I have never heard of this method before. Well done Mate. Cheers Denise- Brisbane
Thanks :)
Hey mate followed this clip tonight, absolutely nailed it ,thanks so much the mrs is bloody impressed 😂👍🍺
Great work mate!
Just did this. Salt trick is a game changer. Got my butcher to leave the rib in to create the domed apple effect. Worked a treat.
That’s awesome mate!
Thank you for such a good clear instructions I’m trying this today and I can’t wait
Mate, this was an absolute winner! Thanks for your video and tips…was the best pork I’ve ever done..cheers from NZ.
Thanks so much mate!
Tried this recipe tonight and turned out AWESOME
highly recommend 👍🏻
I always check this channel before trying something new on the Weber. Thanks again brother, good content no BS
Most welcome 🙏
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 👍
Cooking this today trying out new ink bird setup that I got for Xmas. Can’t wait!
Very nice!
Just gave this a go - it was the first time in my life I ever managed a proper crackle. That salt-drying tip is a winner! Thanks for the great video!
Thanks!
loved the video.
How many briquettes per side
Thanks for the tips. The longer you can leave it in the fridge to dry out the better. Moisture is crispy crackling's enemy 👍
Guess whats for tea tonight. On holidays so why not. Good job.
I just got a Weber barbecue so I'm definitely going to try that crispy belly pork and yours looks fantastic 😉
thanks so much!.
Looks phenomenal!
🙏
About to do a pork belly now following you’re method step by step, I’m very keen
Awesome!
*update* it came out absolutely perfect. Cheers for the guidance man 🤙🏻🤙🏻
@@GrimThaVandal great work 🙏
Thanks! I will try it this weekend!
i have been looking for ways to bbq pork belly. thank you man, incredible... the step by step was extremely helpful.
This is the best recipe I have ever tried for pork belly, it came out exactly as video
Absolutely Awesome mate I'll make it exactly the same but will smoke it too.. Great video..
Thanks :)
Great video trying tonight
My 1st ever weber arrived today..... pork belly is in the fridge. Can't wait to see how it turns out
Very nice! Feel free to use chicken stock if you don’t like apple cider vinegar too :)
I have looked at those things to make holes, but how do you prevent them from going too deep, into the meat?
Definitely trying this one during the week
Let us know how you go.
That looks Fantastic.. I’m gunna give it a go . Mouth watering stuff 👍👍
Thanks mate.
Wow..that's look super crispy. Yummy yummy. Done subscribed
Damn that looks good mate!! That would go down a treat!! You have to love the sound of good crackling!!
Doesn't get much better hey lol.
@@LownSlowBasics crispy crackling and tender pork!! Heaven!!
This looks great, I shall be trying this out.
Definitely do
I really appreciate what you do man , your videos have helped me nail so many meals
No worries mate!!
good one mate looked tasty
Cheers mate!
Great vid and great production with all the individual bits and pieces. Thankyou. Im just starting this journey and this is helpful. Subscribed.
I’ve never had pork belly but will be trying now!
Awesome 😎
Did exactly what was demonstrated here and the product was super deilicious. Thank you!
Great informative video from start to finish. Thumbs/Horns up, dude.
Thanks so much mate, really appreciate it.
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.
Haha no worries mate. That’s a bit freaky 👻
Top shelf content. Subscribed. Go well mate. Looking forward to all your vids. 👍🏽
Thanks mate 😃
Yummo. Looks like I'll be enjoying some Pork Belly over Easter. Thanks for the tips.
No worries!
With both vents fully open what was the cooking temp?
Hey mate, did a pork loin in the Weber tonight, and it turned out mint. Crackling was awesome, thanks for the tips. Love the channel, great work.
Great work! Most welcome 🙏
Looks awesome mate 🍺
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!
Just tried this. Awesome result, the family loved it! Thanks for your guidance and sharing your methods!
I was just about to try do this on my kettle and this just makes it so much easier than I was expecting 👍
🔥😜
I made the belly today and used your basic concepts omg was divine mate.
That's awesome. Thanks for the feedback 🍻
I will definitely be trying this, looks amazing
Thanks :)
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.
Let me know how you go 🔥
Hi I would love to see how to do rpoper woode fired pizza on the webber if you haven’t already done it
I'll see what I can do 🙂
I’m hungry again now!! Looks banging mate. I give that a go.
Awesome.
🙌
This is an amazing recipe thanks. Worked so well
Thanks for the feedback 🙏
@@LownSlowBasics literally the best pork I’ve ever cooked! I bought the meat tenderiser you had too… so good
@@danyeomans9642 thanks so much for the feedback! Great work mate.
Well, that was easy.... best belly I've had in years thanks and it was NZ pork too
Oh very nice mate! Great work.
Thanks for this upload bud!!
Is it possible to 3/4 cut this in half horizontally then fill with italian porchetta seasoning then fold back over and cook this method. Trying to think how to get this similar to a rolled italian porchetta with a smaller amount of pork
Hello from NZ.
I've tried this a couple of times and failed to get the skin crispy. I can't get the Weber temp high enough.
Are some briquettes better than others for high temp? What do you recommend? I usually use Samba Coco Shots. Which are coconut shells
Try some lump charcoal instead 😃
Can you slice the skin instead of pierce?
you sure can.
Awesome but why not a gentle some too? Walnut works great with PB.
Cheers mate.
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?
Would it be ok to add apple wood chucks to the briquettes for a smoke flavour?
You absolutely can.
Sir you are a legend!!!
Fabulous, in the Webber Q now
Legend
Hi Low n Slow Basics
Great job on the meat. Just a little tip when filming. Most cameras have a minimum focus distance this is what is causing your blurry camera work. Rather than moving your meat closer to the camera take a second and use the zoom on the lens and this will allow you to get the close up you want along with the crispy footage we crave.
Great work and keep uploading more kettle bbq tutorials!
thanks so much, i'm still learning so much about cameras. I only film with a GoPro and need to invest in a new camera in the near future i think!
No worries mate - doesn't need to be super expensive! If you're interested in some advice feel free to send me a message - I recommend the Canon Eos m50 for a beginner film maker :)
@@thegaminggooner3519 thanks so much mate, do you follow us on Facebook or Instagram, flick me a message on there so we can chat, definitely interested in a new camera and chatting with someone who knows what they're talking about.
Hi
Following your tutorial for pork belly. Webber Mt both vents open. Put pork on when temp was at 265c but couldn't get temp up above 200c after I'd put it on, where am I going wrong.
G’day - what’s the name of the device you use to put holes in the skin?
Jaccard. Link in description
I done exactly how you said but I couldn't get the webber past 175c (both vents open) it didn't crakle.
What did I do wrong?
Probably the briquettes you use? What brand?
@@LownSlowBasics i used the "heat beads 20kg hardwood lump charcoal" from bunnings. should i have had used brisquettes instead?
@@TecioNogueira that stuff should have got well above 175c. Was it all burning red hot when you put it in?
@@LownSlowBasics yes it was. the facebook BBQ page recons my gauge is wrong because they too cant work out what i done wrong
@@TecioNogueira yeah sounds very odd mate. Unless it was a poor quality pork belly?
Seriously on point!!!!
Thanks mate :)
I’ve got a Webber family Q I use for everything. Do you have any tips or is it much the same technique? I’m starting to drool.
Hey mate much the same, just put on a rack inside a roasting pan to stop the direct heat.
Hints on how I can do this on the masterbuilt 560 mate??? Do you have a video on it?? Would it be similar to this cook???
Hey mate just follow the temp guides and do it on middle shelf in Masterbuilt. Works great in that BBQ
@@LownSlowBasics awesome mate...thanks for the quick reply...
Also....do you keep the masterbuilt at 500f to 550f the whole time?? For crackling and cook???
@@williams6140 until crackling set then drop temp to 275 to finish until tender
275°f yeah...
Hey mate, where did you get that contraption for poking the pork?
Should be link in video description
Great work, now I’m starving! Gonna give it a go this weekend in a WSM!
Awesome :)
Would it be the same concept with bone in
Yes
@@LownSlowBasics great thanks I've got a mastertouch and just bought a smokey mountain still learning 😂
Can't wait to try this thank you
Hi! Salt or other seasoning on meat side is not needed?
Hey mate , what size Webber are you running?
57cm
Been waiting for this video, that looks sensational bro!!
Thanks so much mate, enjoy 🔥
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
Mate this method is fantastic and when I tried it, I got perfect belly and crackling. Thank you.
About to whack another couple of bellies on my kamado for a dinner party with friends tonight!
Great vid looks fantastic
Thanks mate, appreciate it!
Followed ever step and wow best ever
Awesome! 🍻
This looks amazing but will it work as well in a Weber Q2 as I dont have a weber kettle bbq as such.
Newbie here can I cook pork belly that good in a weber Q ? Thank you
I’ve seen it done before just haven’t myself
What if no vinager is used? Do you think it will taste more like a grill taste? I want to try your receipt but not using vinager
Very kool cook So easy!