How to Make Crispy Skin Pork Belly
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- Опубліковано 26 сер 2024
- How to make crispy skin pork belly on your kamado:
cover the skin side of your pork belly with Corse salt over night in the refrigerator.
day after remove salt, pet dry, carve lots and lots of 2-3 mm deep cuts in the skin with a hobby knife
season the meat with your favorite rub
setting up the kamado:
ensure you have a two half moon deflector setup for low and slow.
set the bbq to 120 deg C or 250 def F
cook until 75-79 degr C core temp
remove 1 half moon deflector. create a 2 zone setup
Dome temp on the bbq 220-240 deg C
place the meat skin side towards the flames in your ikea rack.
watch and rotate if needed. it tales about 30-40 minutes to get perfect crackling.
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Gave manier om het zo crispy te krijgen! Ga ik zeker proberen op mijn Summit.
Hello from NYC! New to your channel. That pork belly looks delicious. Great job 👏. Awesome shirt too. Looking forward to your next one. Cheers🍺
Hi chris! thx for the compliment, appreciate it. 🤛🏻
Even remotely behind my screen this looks absolutely delicious. I am sure you enjoyed it👍🐷
He cliff! it was sooooo good! thx for the comments! 😊👍🏼
I saw many pork belly crunchy videos and i did many times pork belly crunchys but always i fried the skin and its super crunchy for been honest but not so healthy this way you did its wayy to much better plus i love your Tshirt. Congratz now ill try this way too.
Awesome thx for the feedback, really appreciate the positvity
Waarom doe je zo ingewikkeld met die Fahrenheit man, blijf lekker normaal. Je bent Nederlands.
hoi! die fahrenheit is een beetje “beroepsdeformatie” 😅 dat is op het ei het meest leesbaar. 😉