How to Make Crispy Pork Belly in a Charcoal BBQ

[@robertsemple2016]

Great assortment of Beer in your fridge! Love it!

[@LownSlowBasics]

@@robertsemple2016 definitely 🤘🍻

[@carolyntearne8962]

that crackling sounded just how its ment to be .yummo

[@brentonh2197]

My pork belly is on day 3 in the fridge uncovered, going in the Weber tomorrow. Can't wait! Thanks for the great vid.

[@LownSlowBasics]

Most welcome mate!

[@alanoneill3503]

I made this last week for first time and followed your key points to the letter. Bang! It was requested by the family again this weekend. Godsend that I found your KZbin page. Much appreciated.

[@LownSlowBasics]

Most welcome legend.

[@Vid_Master]

thats a great feeling - when people request your food again They can say its good 50 times, but if they want it as the main dish next time, you did it perfectly

[@Dalmos1981]

Finally, normal video, and everything is so simple exlained. New subs, greeting from Croatia. Keep going man💪

[@VinegarWithAnAttitude]

That’s a beautiful grill. Levels to this

[@thesmokerbaker]

Mate it looks absolutely phenomenal!! Your recap tips on how to get that perfect crunch is 100% on point! That crunch when you had a bite🙌🙌 Great Vid Brother!

[@LownSlowBasics]

Appreciate you bro and thanks for the inspiration!

[@smithers1962]

Absolutely amazing, the way you present your videos is second to none. That pork belly looks and sounds prime... Thanks for your amazing content.... You just keep getting better and better.

[@LownSlowBasics]

Thanks so much mate that means a lot!

[@stihl888]

Yummo! Love the stocked PL brews in the fridge, as a home brewer snob the one go to beer for me is always their IPA, PA and their Throwback you just can't beat.

[@LownSlowBasics]

Cheers mate! Can’t go wrong with PL hey!

[@just1boronut]

Great video, just tried it and am very pleased with the results. Next time I'm going to rest the pork on a trivet as the underside ended up a bit too crispy, instead of just moist. Every thing else was on point, I've never done cracking that good, hard to believe you can get it that crispy without salt. 👏👏👏. Cheers

[@galdavin]

Love the beer selection in the fridge!

[@LownSlowBasics]

The best hey

[@oldchunkofcoal3141]

Nothing like a quick snack

[@user-vu9hs5zu9y]

Incredible! I did one yesterday. Cant wait to give the vinger a try and see how it goes. I would definitely recommend lump charcoal over briquettes with pork belly. I've found the heat is more intense. Thanks for the video. 🤙

[@LownSlowBasics]

Definitely agree there! 🙏

[@task82]

That Vietnamese roll looked amazing!!!

[@LownSlowBasics]

Thanks mate!

[@janviljoen7001]

Well done. South Africa.

[@gotcheese9163]

All I can say is wow!

[@LownSlowBasics]

Cheers mate!

[@joshuaknight3005]

Absolutely CRACKER-ling👌👌And great idea with the Vietnamese roll!!

[@LownSlowBasics]

😝 cheers mate.

[@Vikiffes]

This looks sooo sooo good. I can taste it through the screen

[@LownSlowBasics]

😝 thanks mate!

[@pjonz2008]

Ive got a belly in the fridge now for tomorrow night. It'll be three days by then so I'll give this recipe a shot. Thanks cuz.

[@benburrell2914]

Great stuff, loving this pork belly talk.

[@LownSlowBasics]

Thanks mate!

[@culturevulture6292]

I cooked belly using your vortex method and it came out nice, but I'll give this method a go too.

[@LownSlowBasics]

Cheers mate

[@samuelc1728]

Can’t wait to give this a crack! Looks amazing

[@LownSlowBasics]

🙏

[@iain1969]

Our kids love burger night and they love pork so I reckon Vietnamese Pork rolls is a great idea to combine the two! I'll grab a pork belly from our butcher and refrigerate for Sunday night.

[@LownSlowBasics]

Absolutely 🙏

[@Abeyptfc]

That looks amazing man! that crackling is unreal.

[@LownSlowBasics]

Thanks so much

[@philcaruana7152]

Looks amazing.Was making one today,like the idea of cutting up the meat side for more depth of flavor

[@LownSlowBasics]

Thanks!

[@rhonaslittlehome5592]

Wow looks so yummy..!! I'm too excited to.go home and try in our place in the village because usually we are just doing the simple type of grilling the pork just salt and black pepper. Thanks for the idea even if its too many process but it looks tasty and crispy.

[@LownSlowBasics]

Most welcome 🙏

[@Bladesmobile]

Loving this channel

[@LownSlowBasics]

Thanks for the support mate!

[@joshmacdonald2883]

Looks awesome . I’m moister than an oyster.

[@LownSlowBasics]

😂

[@nsuinteger-au]

Looks really good. How was the texture of the meat? When you cut into it, it looked abit dried out but it could have been the lighting. Cheers!

[@LownSlowBasics]

It was nice, to be honest it wasn’t as juicy as other bellies but it was quite a thin one. Can always add a sauce or glaze to meat side to counter.

[@8873kym]

Gotta give pork belly a go. Cheers. Great video.

[@LownSlowBasics]

Thanks!

[@benbryce2788]

oh yea, nice one brother 10/10 as always

[@LownSlowBasics]

Cheers mate.

[@edwardwilliams8343]

Oh man how good does that look 🥳 Miso just booked this cook in with me nxt week 🤣🤣🤣

[@LownSlowBasics]

Nice legend!

[@Steazo046]

Hello, my wife does not like vinegar, what would be a good substitute? Thank you for the video, it inspired me to try what your doing.

[@LownSlowBasics]

Just a light coat in oil

[@carratt8448]

That looks amazing. Awesome work as usual mate. Could this method be done on an offset smoker then finishing it in the oven for the high heat?

[@LownSlowBasics]

Sure could :)

[@MrHilltop77]

My kinda fridge!👊🏴‍☠️🐂🍺🐷

[@thomabb]

Use foil to block off the charcoal grate under the pork belly. That forces more air up through the charcoal and gets the kettle hotter.

[@LownSlowBasics]

Cheers mate

[@danieltulk9311]

Looks great mate! Also, keen to see those Cape grim ribs I saw on your fridge shelf get a good lick of smoke!

[@LownSlowBasics]

😅 cheers mate! They were the ribs from our overnight beef rib video a few weeks ago.

[@danieltulk9311]

@@LownSlowBasics ahhh! I thought maybe we were gonna be lucky enough to get a double hit of Cape Grim! 🤙

[@LownSlowBasics]

@@danieltulk9311 I’ve still got the other rack to do, thinking pastrami ;)

[@danieltulk9311]

@@LownSlowBasics oh mate! What times dinner? 😉 10/10 idea!

[@robsavage3292]

Nice one, as always.

[@LownSlowBasics]

Cheers mate!

[@MiPiMeRu]

This looks amazing, and I've been prepping mine in the fridge for about 60hrs now. I was wondering tho...is it ok to use the jaccard BEFORE drying in the fridge? It was super tought to pierce the skin after drying for 48hrs. Thanks for this great vid!

[@richarddaley6403]

Looks totally amazing

[@LownSlowBasics]

Thanks mate.

[@richarddaley6403]

@@LownSlowBasics you're welcome

[@MJ-tp1tp]

Giving it a crack right now 🤙 you said open the bottom vent back up, when did you close it a little fella?

[@LownSlowBasics]

During the smoking stage at the start

[@MaxwellNewton]

Please may I ask where you got your gloves? Can’t find anything similar in the uk

[@TheMayhem15]

The vinegar is a good tip , awesome pork belly:)

[@LownSlowBasics]

Thank you

[@connorstuart3056]

Hey mate, keen as to start smoking. Was wondering if there’s any decent uses for used charcoal other than just tossing. Cheers bro keep it up

[@LownSlowBasics]

Mate if you still have unburnt or only partial burnt leftovers, use them in your next cook. If you mean the leftover ash, not sure sorry.

[@WeberEnthusiast]

Awesome job buddy , it looked amazing 👌👌👌

[@LownSlowBasics]

Cheers mate!

[@Janky2912]

Very nice

[@1723tommy]

Great thanks

[@Charles-qk6sc]

It's a little bit weird preparing pork belly in 5 days, interesting. But I must admit, that's really looks delicious.

[@murphdog8980]

is that a slow sear for the weber... eg... the same size as the one that goes in a weber?

[@LownSlowBasics]

Sure is.

[@mrmojorising6034]

I put lemon juice on mine as it tends to dry out the skin a bit also

[@LownSlowBasics]

Cheers mate I’ll have to try it

[@chriscoker5879]

Sensational

[@LondonDoorman]

nice beer selection 🍻🍻🍻

[@LownSlowBasics]

🙏

[@ng2180]

love yer work.

[@LownSlowBasics]

Thanks

[@thegalleryBBQ]

Nice job brother!

[@LownSlowBasics]

🙏

[@GrillWorlD13]

good idea and good video

[@LownSlowBasics]

🤘

[@alvinajimenez2163]

Looks amazing! Sounds amazing.

[@airselectricalcontractors842]

have you got the oklahoma joes judge ?? - just got and trying to learn

[@shegocrazy]

Looks great. You didn't salt the skin?

[@patoches]

Wouaw 🤩

[@LownSlowBasics]

🙏

[@danieljoy7504]

Chris' pork is amazing. I did it for Christmas a couple of years ago, the old TikTok video got 10k hits. I think because I tagged in the man himself but it is the only way I've done it since. always an amazing result.

[@BrownBrothersNY]

this dude is dope.

[@garycluse7096]

What was the tray u put the pork belly on when cooking?

[@LownSlowBasics]

Just a roasting tray insert I think it’s called.

[@victorbitter583]

I'm so glad I saw this as my usual method is to salt it and when I do and eat lots of crackling, it gives me rising stomach acid in the middle of the night. The lack of salt in this method should fix that. I have a rack of pork ribs going right now that I got from an Asian butcher that still has the belly meat on it. It's about 13" long and 10" wide with 10 or so bones in it and I can't wait. It has a sweet/heat rub and will be getting my Wild Turkey American Honey bbq sauce glaze later. cheers.

[@LownSlowBasics]

Sounds amazing mate!

[@markspc1]

Great job "Mate, he-he". If I was you I'd eat that pork belly as is; no bread, no dressing no pickle, just enjoy the pork belly :)

[@LownSlowBasics]

Cheers mate!

[@kevkelly7867]

Any more weber go anywhere Bbq videos coming soon?

[@damianlarsen3672]

Awesome pork belly

[@LownSlowBasics]

Cheers

[@brxchtbe4871]

I like to watch your video's! I learned so much of it :) Would be great if you can ship the rubs u use to europe 👀

[@LownSlowBasics]

Thanks :). I’d love to also.

[@SquawkVFRC]

Interesting you use a firelighter cube and not a charcoal chimney to start your coals. I’ve heard this affects the flavour…this true?

[@nickjarrett4015]

F me that looks good. Definitely worth the wait

[@LownSlowBasics]

Cheers mate!

[@RPFitz]

Great use of the slow n sear for the slow and sear in this cook. Looks like a great way to get the indirect high heat across the top. I’ve use slow n sear a lot for low n slow and the heat is definitely stronger over the top of the meat. ( Bark will form on top and turning the meat half way through cook before wrapping gets a nice all round cook). Definitely be trying this soon 😛

[@LownSlowBasics]

Such a good unit hey!

[@alessandrogueli7089]

What did you brush on the belly?

[@sambaty7026]

He says white vinegar.

[@LownSlowBasics]

White vinegar.

[@In0centz]

Got a massive belly from Austral meats, I cubed the bottom same as you and left it uncovered in the fridge for two days with salt, my skin is no where near as dry as yours not sure what I've done🤦‍♂️🤦‍♂️ see what it's like tonight cooking. Thanks for the video

[@kukamonda]

What works for me is to put it out of the fridge for a few hours (better air flow etc)

[@stevebrimelow]

It's a nice video for people who have a few days to leave in the fridge, but for those wanting a crispy skin just do it in the Weber for a few hours longer. No wiping off moisture with a paper towel. Just bang it on with a generous salt and grinded black peppering and you're good to go. The longer you leave it, the better it gets. 4 hours plus with a nice pile of charcoal briquettes on either side.

[@reviewtoday1965]

nice video

[@LownSlowBasics]

Thanks mate

[@daaim0]

I've noticed you sometimes put the smoking wood directly on the charcoal and other videos, such as this, you put it on the grate? Is there a reason/difference?

[@LownSlowBasics]

No real difference, just when i'm using the SNS I like to leave the charcoal basket for just charcoal, as it fills up to the grate there's not much room for smoking wood .

[@m4rk83]

WOOOOW! Nothing better than a decent bit of crackling... My Wife hates it with a passion, says it's tastes like Human (Scary she knows that) so much so she hates me cooking pork completely!

[@lennonmurdoch3275]

Hey az has the winner for the smoker been announced yet

[@victorbitter583]

9am on the 17th. Australian Eastern Daylight Savings time.

[@LownSlowBasics]

Not yet, details in the vid description.

[@jconigs17]

After it hits 185 it’s only gonna get to 200 at 500 degrees for an hour??

[@lrrr9734]

This video was brought to you by pirate life

[@LownSlowBasics]

The best.

[@HOITYCOITY]

I just received that jaccard but it doesn’t penetrate the skin

[@marqshaw]

So this is chicharrons on the grill!

[@UIC-Fitness92]

Can 24 hours be enough?

[@LownSlowBasics]

If working with quality pork yes.

[@theluminary5324]

Missing cilantro in that banh mi sandwich

[@ricetteculinaria]

💪

[@joaoguilhermportilho9638]

Right! you keep mentioning your friend, Cris...but you never mentioned his full name: Cris P. Pork

[@LownSlowBasics]

Crackling Chris.P.Belly. 😂

[@owenfiner2059]

Is that tinfoil your running in your manifold? I’m struggling to control the temperature with the gap in my manifold

[@Paul.Reid123]

Hey mate, just a heads up, I received an email saying I had won, I got all excited and replied but then they asked me to send money for postage. I'm guessing this means it's a scam

[@LownSlowBasics]

Hey mate, yep it’s a scam.

[@Paul.Reid123]

@@LownSlowBasics ok cheers 👍 :(

[@richardn6588]

didn't you already make a video on pork belly cracking video using a totally different method?? why not use the tray filled with water? which method is better to use? so confused

[@LownSlowBasics]

Yes, I like to try different methods and show them.

[@richardn6588]

@@LownSlowBasics thats fine, but after watching both videos back2back (thanks youtube autoplay) im like, which one dude?

[@LownSlowBasics]

@@richardn6588 hard to say man, both were absolutely incredible. Both have pros and cons. Try both and see which one you prefer :)

[@Preset1]

Bahn Mi 🤤

[@victorbitter583]

Nearly. Looked good eh.

[@LownSlowBasics]

🙏

[@rone6758]

U can use a fork instead of spending money on that jaccard thing ive done it before

[@Stevexupen]

you can say this is.... Chris's P. Belly

[@LownSlowBasics]

😝

[@chisel83]

👍👍👍

[@LownSlowBasics]

🙏

[@ninjedi6710]

pair it with rice

[@Ben_1974]

Too impatient! just throw it in the air-fryer :)

[@wackychicken]

Why don't you just use an oven if you're not going for a sear or smoking?

[@RingZero]

Good video, however a pork belly sandwich? Nah....

[@LownSlowBasics]

🥹

[@romalouis1]

That’s exactly what I thought, until I ordered a pork belly roll at a place called Holstein Meats in South Africa. It was the best roll that I have ever tasted😋

[@terestool4426]

Too wordy

[@israelarguelles2043]

Talk to much buddy

[@LownSlowBasics]

I’ll try talk less next time 😅

[@BeenimcWeenween]

You talk so much and waste time! Get on with it!

[@LownSlowBasics]

🥺