Crispy Pork Belly! Full proof crispy pork skin & juicy meat! start to finish in the oven. It's EPIC!

[@dzgknw]

This is one of the most happiest cooks online. So much energy and passion, very informative too.

[@franciscorubengil-leyva3770]

de 100 videos que he visto de como hacer pork belly crujiente eres el primero que a detalle explica todo el proceso y el porqué, gracias

[@thesmokerbaker]

Muchas Gracias amigo ! Estoy muy agradecido de poder compartir mis queridas recetas familiares . Tan contento de que hayas disfrutado 🙏

[@TheGordonsniff]

Great recipe. I made it last night with vacuum sealed pork. Didn't wait for two days, instead I cut the skin in a diamon pattern, rub some salt into it and place a paper towerl to absorve the moisture. Worked like a charm and the skin was crispy and delicious. The sauce is great! Made it even better by adding two stalks of lemon grass together with the veggies.

[@thesmokerbaker]

Sounds great! You are making me hungry🤣🫶

[@sandramolina7919]

I just made this recipe today and the result was pure perfection. Thank you for sharing this video with us. 😊

[@thesmokerbaker]

I'm so happy you tried it!!🙏🙏

[@sandramolina7919]

@@thesmokerbaker , I wish I can add a pic here.

[@barbwall3678]

I’m just learning about pork belly as I’m beginning a carnivore diet. Cheaper & more substantial than bacon. Thank you for your specific & detailed step by step instructions. I’m planning on trying this!🐷🐖🐷

[@alinamd5183]

Thank you so much for this recipe! First time try and it came out perfectly! I've tried many recipes but they all let me down.... I said I'd give it one more try and.... The perfect crispy pork belly! Sending you lots of love from our family here in Romania! ❤️ God bless you! 🙏🏻🤗🤗

[@thesmokerbaker]

I can't explain to you how happy I am to read your comment! Thank you so much for trusting me and trying it. It really is a great method. This is the method I recommend to everyone who has struggled in get that Crispy skin. Now you have mastered it, you will find a more advanced video of mine called crispy Pork belly burnt ends. Highly recommended 👌 Would love to visit Romania 🇷🇴 🙏

[@SourAussie]

Very knowledgeable and worth the time to actually sit and watch this video. Cheers from Australia mate

[@thesmokerbaker]

Much appreciated mate! Glad you liked it👍

[@Zone1242]

After numerous previous failures I followed this recipe and it worked - edible crackling at last! Many thanks for sharing the process.

[@thesmokerbaker]

Glad it helped!

[@willis6776]

Love the slower step by step videos on how you get such a great result with your pork crackling

[@thesmokerbaker]

Thanks so much my friend. I do like the longer format. Looking forward to doing alot more of these vids🙏

[@paulrapson5914]

​@@thesmokerbaker😊

[@paulrapson5914]

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[@paulrapson5914]

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[@paulrapson5914]

😊😊😊😊😊😊😊😅😅😊😅😅

[@PedroAcostaFerreira]

You are THE MAN!!!! I struggled mightily to get crispy skin before i saw ur recipes.... not anymore..... Came out awesome!

[@thesmokerbaker]

Yessssss!!! Well done my friend. It's a method that won't let you down👊

[@padycake3]

ABSOLUTELY the MOST fun, entertaining "teaching" video I've ever, EVER watched! I've been trying to teach my husband that "Cooking isn't rocket science and you can adjust the seasonings as you wish. The only IMPORTANT phases in cooking are the prep, the temp. and the time". THANK YOU - coming from a man, he might be willing to learn more from you, in your most entertaining and engaging style, he might actually listen to you. Where can I find more of you? (Hope your wife knows how lucky she is).

[@thesmokerbaker]

Wow, thank you! Well said my friend. I hope I can help your husband make you something special 😊

[@padycake3]

Yup, he made it (with a few reminders from me because of your video). WOWIE, ZOWIE - - was SPECTACULAR - - like a party in my mouth!

[@roberto_camp]

Impeccable knife work brother!

[@thesmokerbaker]

Thanks bro👊

[@glynislailann9056]

Regarding perforation of the skin - my dad made his own tool for that. He used a piece of cardboard & pushed stout office pins (not sure you can those anymore) through it, covered the top with another layer of cardboard & bound it together with string. This porcupine pincushion worked for years.

[@thesmokerbaker]

Wow!! thats pretty cool. Where there's a will, there is a way

[@BrottyNZ]

A great product. A comprehensive list of hacks put together to make the magic happen. Thanks for the tip on protecting the already done crackling with foil. I’ll be trying that today.

[@thesmokerbaker]

Really glad you liked it my friend. I really appreciated your comment🙏

[@BrottyNZ]

@@thesmokerbaker I used your method that day with the exception of the foil because it wasn’t required. The result was perfect 👌🏽

[@Hydrodose]

Found this real helpful. I’m not much of a cook but I managed to get the crackle pretty much spot on by following these tips! Finding out if it’s beginners luck by trying again tonight 😂

[@Spirit__Warrior]

This is the first time I have seen your channel and Iove your teaching style!! So entertaining 😂and I have learned so much about cooking pork belly. Thank you so much!!

[@lashallure4634]

We made this today for Sunday Lunch! It was AWESOME 🎉🎉🎉🎉🎉. Thank u for fabulous instructions!

[@thesmokerbaker]

Yessssss!🙌🙌 You are so welcome!

[@thevegas8454]

It looks so delicious Thanks for sharing

[@trueseeker262]

Let me tell you boil the pork belly, it helps draw out the liquid because it will help it pre shrink. Also much easier to poke holes, and when add vinegar it absorb and make skin softer.

[@Joanne-uo7ij]

Sick skills, thanks for communicating all the steps and why. This looks delish and I’ll be trying your recipe 😊

[@waynepreston5]

Thank you for your expertise and enthusiastic tutorial it is very much appreciated

[@thesmokerbaker]

You are more than welcome my friend. I'm really glad you liked it

[@rupertbelzunce8381]

Thanks for the link on the Jaccard. I was amazed on how quickly it arrived! What are the chances of piercing too deep reaching the meat below the skin? Any tips or advice?

[@thesmokerbaker]

Good question! You don't have to worry about going too deep, the raw pork skin is still tough enough to stop those blades from going past the skin. I use a fair bit of force when using it and never gone too deep. The only time with pork you need to be careful is if you boil the pork, the skin becomes super soft and the jaccard will go deep! Remember it's also a meat tenderiser so any meat that your marinate you can jaccard before marinating. Enjoy my friend👍

[@rupertbelzunce8381]

@@thesmokerbaker thank you for your reply and great post. It’s the first time I’ve been completely successful in creating pork crackle. My kids love it. So, thanks again!

[@thesmokerbaker]

@rupertbelzunce8381 That's so awesome to hear!

[@timmoore9397]

Just started within the past year, experimenting with various pork belly recipes. I've done a similar cook method as the one you published, but I have to say what stood out most interesting to me was the use of the Chinese 5 spice as part of the rub and chili sauce. This I look forward to trying your reciepe next. Thanks for the well demonstrated reciepe! Can I ask about your loaded rice reciepe?

[@verdammtesarschlochs6148]

lets see what he has to say as the last method didnt work

[@verdammtesarschlochs6148]

does it have top be the grill not the gas oven?whats the diff? and what if you have a modern oven thats sucks donkey balls ands is really shit at cooking well and only cooks way milder then a normal oven what then? but i have just brought one so i will try it this way.i have a onion chopper with a ziggy zag blade(sharp as fuck) would this doo or is it more a scoring thing

[@verdammtesarschlochs6148]

could you also dry out the skin in the fridge covered over with the same salt???

[@richardoliverii5407]

What a great recipe and video... I've been using the Jaccard in my career for decades… Happy to see somebody else utilizing the tools of the trade correctly... 👍👍👍👨‍🍳👨‍🍳👨‍🍳

[@carolyntearne8962]

great illustration and what a perfect pork belly..the finished meal looks so yummy with the star of the meal with a lovely spicy sauce on top..looks mouthwatering

[@pierre6625]

Thank you for a well-explained video for guys like me who have never attempted to cook pork belly. Thank you for sharing. Best Regards to you and your wife.

[@unreal_coco]

Love the energy, thanks for the recipe!🎉

[@thesmokerbaker]

Thanks! much appreciated. Let me know if you try it👍

[@thelionandthebee1933]

It's 228a.m. and I want to make this NOW! what a fantastic recipe!!!🎉🎉🎉🎉🎉 Thank you! Subscribed❤

[@djovanimiok3487]

Fantastic job my friend from down under. love the trick with the foil, amazing !!!!!!!!!

[@thesmokerbaker]

Thank you so much 👍

[@CriticalTimez]

​@thesmokerbaker my oven has a broil setting. Is that the same cooking temperature as grill???👌

[@leutuwilson5167]

I wanna try this for my kids thanks so much

[@thesmokerbaker]

Hope you enjoy

[@antonismarkantonis9056]

One of the best video i have ever seen!Perfect result

[@thesmokerbaker]

That means alot to me! Thank You my friend 👊 🙏

[@kaosaxe391]

Would it not be easier to jaccard the skin while it is soft before you fridge dry it? Great recipe.

[@lunova6165]

Even if you don't prick holes I like to score it like I'm making Hong Shao Rou. Basically precut into about bite size pieces. You could probably do both for maximum effectiveness. If you cut it partially youare basically letting the sides, and inside get more crispy as well. I will have to try your method as well! Great video

[@thesmokerbaker]

Great idea, I'll have to give that a go. Thanks for the tip!

[@albertbrooks2456]

Belly has been sitting out in the refrigerator overnight! I’m going to be following your video for this cook! Thank you!

[@thesmokerbaker]

How did you go my friend?

[@albertbrooks2456]

@@thesmokerbaker best pork belly I’ve ever made! The whole family loved it 😊 Thank you so much for your videos! I can’t wait for my next cook.

[@Studly211]

Great vid. In the process of cooking this but just realised my oven is a fan oven. Not sure what your using. Is 180 on a fan ok??😮

[@thesmokerbaker]

My oven is the same! fan forced at 180c. Then switch to Grill Setting 250c for the 2nd part. Let me know how you go

[@hrdgms27]

I've recently started learning to master the crispy pork belly and stumbled upon ur channel, as others say, u make the best crispy pork belly out of everyone I've ever seen but I have a problem, apparently my pork belly doesnt crisp up even after 30 - 40 mins on the lowest rack so I tried putting it on the middle rack the next time, crisped up but it was too crunchy, my fam said it's good but too crunchy instead of a light crisp. Any fix to this?

[@thesmokerbaker]

Awesome! Thank you! I guess to some extent, it really does matter how good your oven is. You could follow all the tips & tricks to dry the skin out and have the perfect thickness of Pork belly, but if the oven doesn't have the power to crank that high heat, you will have issues. The ideal distance from the heating element on the grill setting to the top of the pork belly is 20cm at 250c. if it's an old oven, it might be the reason. What you can try is reverse the cook process & forget about the salt. Pricj your holes, Dry the pork in the fridge for a min of 3 days. 4 days is good, season the meat side on day 2. On cook day, start in the oven at 250c (my setting is called fan force) for 30min. At the end of the 30min you want to see the crackle set. ie it should look amazing. drop the temp to 180c and keep cooking for an 1hr. Hope this helps you. Let me know how you it goes👍

[@hrdgms27]

@@thesmokerbaker Ure right, i am using an old oven but I'll give the reverse method a try 👍

[@petersherwin1802]

@hrdgms27 There are a few ways to cook a pork belly that will give you a nice bit of crackling: high heat, low cook time (like this recipe), low heat, long cook time (what I use), you can boil it first and then oven roast it, you can do any/all of the previous steps then deep fry the pork belly, or you could use an air fryer, which cooks it a lot quicker, but I personally do not like the texture of a pork belly when cooked any other way other than slowly. You will always need to use a high heat during your cook to crisp up the skin, as it really doesn't crisp up using low temps. I have never cooked a pork belly using the timing/temps in this video we just watched, but I don't think the meat would be very tender. I like my pork belly really tender with all of the fat rendered so I cook it in my oven at 140C/285F for about 2.5 hours, then put the oven up to 240C/475F for 20-25 minutes to crisp up the crackling. Never once have I had tough crackling when following this method. Look up the slow-roasted crispy pork belly recipe by Nagi on RecipeTinEats - www.recipetineats.com/crispy-slow-roasted-pork-belly . You can season it any way you like, but if you follow the aforementioned recipe the result will be a very tender pork belly with a crispy, but not hard, crackling. I would also like to mention that I am against scoring of the skin, as it is too easy to cut through the skin into the meat, which allows juices to bubble up onto the surface, creating a chewy, leather like skin that is not at all enjoyable to eat. I hope these tips help you!

[@hrdgms27]

@@petersherwin1802 i like my pork cooked slowly as well, gotta love it juicy and tender, i boil it first so it's easier to prick, dry it in the fridge ( with salt n a little vinegar ) for 1 or 2 days to make sure i get as much moisture out of the pork belly as possible, after that cook it low and slow 180c for an hour then crank the heat up to 250c for 30 mins. the skin isn't rock hard but I would prefer that " Tch " sound when u bite into it instead of a " crack or crock " sound. I find that it softens abit after an hour or so, the skin then has a closer texture to what i was expecting but the meat wouldn't be hot no more by then. but I'll give ur's a try too and I'll let u know how it goes after I tried @thesmokerbaker 's

[@barrydwyer2039]

Serious thumbs up, with only 1 caveat, 🥰I would not have scraped all the rock salt into the meat juices, I'm sure that would have made an awesome sauce.

[@thesmokerbaker]

Great point!! I will adjust that for next time. Thank you🫶👊🙌

[@Renerator]

HOLY MOLY!!! I needed a bib to watch you vid man! I'm making this pork belly recipe next Sunday for the Miami Dolphin game! I can't wait!!!!!! Great job man!

[@robertjason6885]

Some nice knife skills, brother! Another nice way to make crispy pork belly. Good work.

[@thesmokerbaker]

Thanks bro much appreciated 🙏

[@SuisseKisses]

Looks easy enough to try. Love the five spice flavoring. Now to make it myself

[@leonmalgas3050]

I'm definitely doing this. the best and clear instructions. I love it! You're right. I freaked out at the amount of Rock-salt, but that is where I probably failed. Before I watched your video, I saw a Malaysian Street food video (very impressive) but seeing how you do this with ingredients and familiar equipment in a kitchen, is EPIC! . And yours looks more delicious too. THANK YOU! i SUBSCRIBED AND CANT WAIT FOR YOUR NEXT VIDEO

[@thesmokerbaker]

Thanks so much for your comment!! Their is always a reason for what I do, I try and make sure you understand the why.... This method is fantastic, if you follow my instructions you will love it! Try it and let me know how you go👍🙏 Thanks for the sub too!

[@marinsert]

Beautiful!! My mouth is on water 🤤🤤🤤 Greetings from Colombia 🇨🇴

[@thesmokerbaker]

Hello Colombia👊🙌 Thank my friend! Im really glad you liked it!

[@felixborg4047]

Awesome best crispy pork recipe I’ve seen

[@thesmokerbaker]

Thanks so much

[@spawn666reaper]

If you have a large quantity of pork belly and you want to prep it for the freezer, at what stage should you pack it and store it in the freezer for a later date. And when you take it out, defrost and finish it in the oven?

[@ukgroucho]

Nicely done and some great tups in it. Looks great and something I will draw on. Keep going you have a passion for this, I wish you every success.

[@thesmokerbaker]

Thanks, will do!

[@EllenMRangel-ew8de]

I absolutely 💯 love ❤️ your crispy cracklin' pork belly oven baked roast 😋 my niece and nephew always buy cracklin' pork skins at the store and to bite into your recipe like a candy bar 🍫 makes me delirious in a good way 😋 😀 and I subscribed to your channel and I hit the like 👍 button.

[@thesmokerbaker]

Thank you so much!! Im so glad you like it🙏🙏

[@xingwangwan9861]

Very useful, thank you so much. Have you ever done it in a commercial oven, hanging it instead of placing it flat? Thank you again

[@thesmokerbaker]

I have not hung it in a commercial oven, but I have, on many occasions, hung it in my drum smoker! Very very nice

[@thesmokerbaker]

I have not hung it in a commercial oven, but I have, on many occasions, hung it in my drum smoker! Very very nice

[@bjw4859]

Well that looked interesting, I'm always after the best way to get great crackling, will give this a go, thanks.

[@thesmokerbaker]

Let me know if you give it a go. It's not the fastest or most convenient method, but it is one that works👍

[@davidcrossley7145]

That’s a great crispy crunchy pork belly.I’ve cooked pork belly many times over the years,but I’ll give your method ago.Your pork belly looked amazing 👍

[@thesmokerbaker]

Thanks. I'm really glad you liked it. Let me know how you go👍

[@chrisattard9993]

You are good my friend I cook it the same but you give me e few methods to make it great, You are the best for it,

[@thesmokerbaker]

Thank you so much!🙏🙏

[@PaultheGeordieRacer]

Just watched your vid. Looking forward to attempting cooking my own this weekend. Brilliant informative video. Really impressed mate. All the best.

[@thesmokerbaker]

I'm really glad you liked it mate. Let me know how it turns out🙏

[@Michaelkaydee]

I like the foil protection for the crackling... used to cut those out and bless my favourite guests 😂

[@thesmokerbaker]

🤣🤣🤣

[@megabobrulz]

Instead of using the oven at the end for the final crackling. You can take all the rendered fat from the pan (and add canola oil, if there's not enough fat, you want about a cups worth), and put it in a fry pan, add your belly skin side down, and over a medium heat, bring the oil up to frying temp. after about 5-10 mins of frying, you have beeeeeautifully crispy crackle.

[@thesmokerbaker]

I've poured hot oil on top of the skin but havnt tried it the way you described. I've seen it done like that but never tried. It's now on the to do list👍

[@megabobrulz]

@@thesmokerbakerit’s a method I pulled from this video: kzbin.info/www/bejne/aabGiX96jcSrqKc It’s how I always make mine. Buuuut, I’m thinking I need to buy a jaccard, and do a vinegar wash too like you did. See if I can’t take it next level.

[@thesmokerbaker]

@megabobrulz the jaccard is definitely good to have! Try the jaccard without scoring the skin and I'll try the fry pan crackling!

[@heindepaauw4886]

Found it! Looks very doable and delicious. Thanks!

[@thesmokerbaker]

Enjoy my friend! let me know if you try it👍

[@boyscout-p3u]

an improvement on this process is prick the skin after the first hour oven, so much easier to prick your arm doesnt die.

[@stevenspilly]

Youre an amazing cook dude, glad i discovered your channel

[@goodbarbenie5477]

It's been a labour of love...just like my Mama would have made it...😊😅😂 ThankU... Next question...😅 How would I bake a Gammon roll...the same way.? Kindly let me know...😊...

[@karlwalker1771]

Wow I Think I Will Try This Mate, Thank you :) AWSOME!!

[@thesmokerbaker]

Let me know how you go👍

[@briancole2876]

Amazing! Just had it and it was fantastic! Thanks heaps! 😊

[@thesmokerbaker]

Yessssss!! Awesome to hear👍

[@AdamVanGenderen]

Worked a treat, love your enthusiasm. Cheers

[@thesmokerbaker]

Great to hear!

[@mrbriceno3949]

I feel dumb for not using a deep dish! I had some grease spill on me! Good thing it wasn’t that hot … I had trouble getting the top crispy so I moved it up a level or two and lowered the heat to like 465F Seeing some crackling going on I think I’m almost there … Thank you for the video!

[@thesmokerbaker]

I learnt the hard way with regards to the deep dish. I've got some burn scars on my finger😫. Ok goodluck, sounds like it's going good. Watch it like a hawk and use foil if you need to. Let me know how it goes👍

[@mrbriceno3949]

@@thesmokerbaker lmao no way! I have mine on my leg 😆 it went really well although I don’t think my oven is as strong as yours I kept having to adjust the time I think next time I’ll put it on the 3rd rack instead of the very bottom. It came out really really good though! Big massive chunks of pork belly it was delicious 🤤

[@mkleng]

Hey Chris, for the 250 deg phase, instead of putting at the bottom of the oven, would it work if you leave it in the middle of the oven but with 220 - 230 deg? Thanks

[@thesmokerbaker]

Yes that should be fine. Just make sure you keep an eye on it to make sure it doesn't burn. Let me know how you go🙏

[@mkleng]

Thank you, master sir!

[@surfeeeeeee]

Very good Mate! I would like to ask if I will be able to get that crispness on the skin with a normal Oven instead set on grill mode? Thanks a lot

[@thesmokerbaker]

Obviously, it's not my preference, but yes, you can do it without the grill setting. This is what I would do; In the last stage of the cook, wipe off the salt, brush vinegar on the skin, i would then make a new foil boat for the pork belly and put it in the oven at maximum temp for 30min or until golden and crispy. The new foil boat will keep the meat juicy and protect it from burning. Depending on how good your oven is, it could take anywhere between 30 to 45min to achieve that crispy skin. If you try it, let me know how you go👍

[@surfeeeeeee]

Thanks Man! Yep I will make at work for Melbourne cup here in Australia. Our oven doesn’t have the grill option that’s why I ask. Cheers Man I will let you know how it went.

[@johnanitema5424]

Looking absolutely brilliant pork belly, thank you.

[@cruzmakaveli9891]

Mate, this looks top notch !

[@thesmokerbaker]

Thanks mate! I'm really glad you liked it

[@ryjka1]

I'm not married to a Chilean, happily or otherwise, pork belly looks great. Played strong done good.

[@elizabethjackson5991]

I love everything about it thank you from telling me from detail to detail but I do want to know how do you cook that in a regular conventional oven. With temperature of only degrees and not Celsius.

[@terrywade6172]

Thanks!

[@thesmokerbaker]

I'm really glad you liked it my friend! Much appreciated 🙏

[@09MrDuke]

Tried this method, worked a treat. Thanks.

[@thesmokerbaker]

Great to hear!

[@robertorosselini]

Good Job, Cheers from Austria !

[@thesmokerbaker]

Much appreciated my friend 🙏

[@janiap5235]

Not too much bla. bla bla.In my opinion your instructions was very good, step by step, and being cheerful. I found that previous comment about your bla bla Ridiculous! Very enjoyable cookery lesson so thank you

[@tammiochoa1678]

Can't wait to try this! My pork belly is in the fridge drying out.

[@thesmokerbaker]

Did it work?

[@user-gq1hw1ts7d]

Looks great, I like the fact it doesn't take 2 days. But what if you do not have grill mode on your oven.

[@thesmokerbaker]

Just remember the only way to skip the 2 days is to buy fresh pork from your butcher👍

[@thesmokerbaker]

No grill mode. Reverse the cooking method. Brish skin with vinegar, 250c fan oven for 30 min. Then reduce to 180c for 60min

[@trancepower1205]

Making this for the family bro! What a great video brother thankyou! ❤🙏

[@thesmokerbaker]

That's great to hear! let me know how you go🙏

[@trancepower1205]

@thesmokerbaker I will bro thankyou 👊👍

[@quinntheeskimooutdoors6234]

Thanks for sharing 😊

[@thesmokerbaker]

My pleasure 😊

[@terrywade6172]

Nicely done!

[@thesmokerbaker]

Thanks! I'm glad you liked it

[@ivanderrodriguez6721]

Full of flavor!

[@thesmokerbaker]

Glad you liked it my friend

[@hangxiaohuz748]

@@thesmokerbakerFool of Flavour.

[@hangxiaohuz748]

To dry out the skin I use a hot iron.

[@thesmokerbaker]

😂😅

[@thesmokerbaker]

​@hangxiaohuz748 😮😮 no really!! don't say that because I will try it😭

[@dianabranham7332]

I have one of those jaccards. Have had it for years and have never used it. Just now knew the name of it

[@im4broke643]

I live in the SE of USA....finding fresh pork belly is a pain....geez, we have so many who would buy it. My wife from Perth....she cooks the most amazing crispy dishes....but we have a hard time finding. This was amazing. Maybe I'll surprise her with this....

[@donaldmiller8629]

@im4broke643 , You might try Costco if you have one in your area. Or maybe Sam's Club. I am the same way. None of the supermarkets carry pork belly. I did hear him mention his butcher. But , even a real butcher shop is getting hard to find. Very few supermarkets have butchers any more . The meat arrives at the store already cut and packaged .

[@Michaelkaydee]

The knife skills variation were on point 👍🏽😁

[@thesmokerbaker]

Thanks!

[@kelvin187]

Hi! I have a question. When you dry your pork belly overnight, is the skin still feel elastic to the touch? I tried drying the skin as much as i could to the point i left it in the fridge for 2 days until the skin is somewhat solid then put it in oven. Unfortunately the color turn out very dark/burnt.

[@thesmokerbaker]

This is a great question. We know dry skin is what we need for that crispy crunch, but how dry is too dry. Every time I have encountered that issue, it was because the skin was too dry. I also find that it happens mostly when I buy the skin on pork from my butcher. Butchers will have whole pigs in there cool rooms that they break down into the various cuts. The pork belly will get hung and sit in the cool roo. which starts drying out the skin. I think 4 to 5 days is the ideal dry time. If I buy from my butcher I usually cook the next day. Did your pork come from the butcher fresh or in a vac Sealed bag?

[@kelvin187]

@@thesmokerbaker i usually buy the vacuum sealed one, never from the butcher directly. What indicator do you usually use to determine that the skin is dry enough and ready for the oven?

[@truecynic1270]

Looks incredible

[@karonanderson6140]

Loved this, step by step well explained and interesting. I'm gonna try your method. Thanks.

[@thesmokerbaker]

Really glad you enjoyed the vid. Let me know how you go with it👍

[@tadibrothers3943JNS]

Where have you been , great to see you back .... Perfect outcome as always

[@thesmokerbaker]

I've been busy my friend. Hope you have been well brother👊👍

[@tadibrothers3943JNS]

@@thesmokerbaker As long as you and family are well . We are struggling with being outcasts where we live and my brother with special needs and I are going to be OK . Great to see you back

[@ramonaortiz5731]

Love that crispy skin, going tomorrow to get some pork belly.Oh my god I could taste.

[@constancemcguire5870]

Question: In this short you cube up the meat before seasoning and in the video you do not cube up the meat Does it matter which instruction I follow?It's my goal to have the same results as you do.

[@harrison9281]

Cubing before just allows you to add more seasoning between the gaps. But isn't required as part of the process 👍 Also makes it easier to cut up at the end for sharing 🤤😁

[@docwho10th88]

Deep fried comes out muuuuuuuuch better!

[@thesmokerbaker]

Yeah sometimes I don't mind going deep fried but for me my preference would be this method. Smoked is also amazing

[@elconquistadorII]

Love it.Just came home with pork belly.Going to try your recipe.

[@thesmokerbaker]

Awesome!! Let me know how you with it👍

[@elconquistadorII]

What is your recommendation for doing it before a party? Can you reheat without drying it out?

[@thesmokerbaker]

Great question! The short answer is that it's not going to taste as good on the reheat but still acceptable. I have high standards and super critical of what I do. I've done it a few times for large gatherings and everyone loves it This is what I do: Follow the process all the way up until the last stage of the cook. So after cooking the Pork for 1hr at 180c with the salt, wipe the salt off, let the pork belly cool down, wrap the meat side in cling wrap or foil and put in the fridge. Next day. take the pork out of the fridge for at least 30 mins to come up to room temp. Brush the skin with vinegar, brush the skin the a really small amount of veg oil, sprinkle a little sea salt for seasoning. Then do the last part of the cook: 250c grill setting and it will more than likely take around 40 to 45min to get the skin crispy and bubbly. I'm all for the detail, sorry if its overkill. Hope that helps. Ig you do it, let me know it turns out for you

[@elconquistadorII]

I appreciate your response. I figured as much about the process. I guess I will have to cook it all on the day of my party to make it 100%. Like you I want to present the dish to the best of my ability. Just means I will be very busy before my party because every dish except one is time critical. Thanks again for your response, love your videos and look forward to more of your content. Happy Holidays!@@thesmokerbaker

[@radusguru2196]

Thanks mate. Going to give it a go

[@thesmokerbaker]

Hope you enjoy! let me know what you think👍

[@Timmy6884]

I love pork belly so much 😊

[@thesmokerbaker]

You are definitely in the right place! a few days ago, I uploaded a tutorial for my most viral Pork belly😉

[@dawnferris9611]

Loved your presentation, only thing wrong, didn't get to eat with you😅😅

[@eddieandjulieklysz458]

Looks great guys.

[@paulfry7378]

Nice video! Too bad there are whiny toddler comments below😂😂

[@joneslo5572]

That's the Chinese method of roasting pork with ultra crisp crackling. You can use a box knife to punch the tiny holes all over the skin.

[@rebrus1930]

was just lookin at pork bellies today, I need to try this, looks amazing

[@thesmokerbaker]

This is a great method. Don't be shy with the salt, I promise you once you wipe it all off, you won't taste it👍

[@marieledent2598]

Veeeeery instructive cooking video, nicely explained. I have to try this, thank you =)

[@thesmokerbaker]

Please do!

[@Misorganic1]

1st timer. Great vid!

[@thesmokerbaker]

Really glad you liked it!

[@TheWorldofBlinky]

Great vid! Thanks man!!

[@thesmokerbaker]

Thanks! Glad you liked it👍

[@brettboyd1299]

Yip I'm gonna try that recipe !!!

[@thesmokerbaker]

It's so good! Let me know how you go!!