How to Make Crispy Smoked Pork Belly

This might just be the tastiest pork belly i've EVER made! Crispy crackling, juicy, flavoursome and tender meat.... This crispy smoked pork belly had it all!
In this video, i'm going to show you how to make crispy smoked pork belly!
In this video, i'll cover off the below:
Pork belly preparation
Smoker set up
Cooking times and temperatures
Easy pickled carrot recipe
An option on how to serve the pork belly
And much more!
Here's the picked carrot recipe:
1 cup water
1 cup apple cider vinegar (can use normal white vinegar)
1 tablespoon white sugar
1/2 tablespoon of salt
For the pork belly, I wiped the skin dry, pierced the skin all over, let it dry in the fridge for 48 hours, then covered the skin in salt, smoked it skin side up at 135c/275F for around 45 minutes, then removed the salt, placed it skin side down for 45 minutes, then increased my temperature to 150c/300F for around another 45 minutes until the crackling had set and the meat was around 90c/190F internal.
I definitely recommend this crispy smoked pork belly method!
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The studio lights I use: amzn.to/3XhPlSz
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Jaccard (meat tenderizer): amzn.to/3QaUBET
Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): victorinox.com...
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Meat: www.australmeat...
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#porkbelly #recipe #cooking

[@quickrinse]

Have made this recipe 3 times and it has worked out perfectly. I ended up popping the belly under the broiler for 2 quick minutes and the skin puffed all the way like chicarones, was amazing! Thanks so much for all of your videos, you’ve really helped me dial in my recipes. Much appreciated buddy!

[@beddau_bbq]

Looks amazing, 😋😋😋 that sound off the crackling is insane 🙌🙌

[@LownSlowBasics]

So good hey!

[@danw8012]

Thanks for sharing about the pickled carrot. As a beginner, learning what to put with the meat can be a lot of fun as well. I started making my own pickled onion in the last 2 months. Now i can try carrot as well I am always excited to see a new video from you.

[@LownSlowBasics]

You are most welcome mate! Enjoy 🙏

[@mcintoshfamily3184]

Oh my? I love the crunch..will definitely try this tomorrow. 1:03am. Boston

[@blueenglishstaffybreeder6956]

Love to see you do a pork knuckle, I find it the best crackle I’ve ever had as well as the shank is the best pulled pork I’ve ever had due to the sweetness of the fat, I dunno why more channels aren’t doing it, it’s a game changer, if anyone can do it justice it’s you the master of crackle

[@LownSlowBasics]

They are so cheap too! I have done one a few months back 🤘

[@paulvictor9368]

Aaron, what is your preferred way to make pork belly with crackling? This way or basting in beer like on your other video? I am following this recipe for my first ever pork belly. Love your videos, thanks so much.

[@LownSlowBasics]

Thanks mate! It tends to change alot hey. I recommend trying a few and finding what works for you 🤘

[@stampatron]

Great video, thanks, I cannot wait to try this! My offset smoker just arrived on Friday, doing my first smoke today, a large rib-eye steak and some sausages (don't want to risk a brisket until i am sure of how she operates)

[@LownSlowBasics]

Enjoy mate 🤘

[@BigTdawg2140]

Awesome informative video mate, going to smoke a pork belly myself now ! Cheers

[@LownSlowBasics]

Cheers mate!

[@absoz]

Gobble gobble yum yum - loved the idea for simpleish rolls (not quite Bahn mi styled) - great delish vid

[@LownSlowBasics]

🤘🙏

[@Sthompson4447]

Dang that pork belly looks good! Can’t wait to try this recipe.

[@Corlax95]

Hey Aaron! If your pork belly ends up being ready a lot earlier then guests arrive. What’s your best method to keeping the pork belly warm for a couple hours?

[@LownSlowBasics]

Hey mate, if skinless just wrap in a tray or foil, in oven at like 70-80c.

[@Corlax95]

@@LownSlowBasics absolute legend! Will be trying this method out tomorrow!

[@TeamHazem]

You make it look so easy with that barrel smoker. Are they easiar to use than a kettle? Also what in your opinion uses more fuel?

[@LownSlowBasics]

So much easier! They are fine using either briquettes or lump!

[@Hhammer]

This looks great. Nice to see some good Aussie rep out there

[@LownSlowBasics]

Cheers mate!

[@matty_isthemotto]

Sinbad wants his sword back 😂

[@LownSlowBasics]

😂

[@seanroberts5559]

Looks amazing! Can't wait to try this method

[@LownSlowBasics]

🤘

[@bendoudle4227]

Another cracker! Would this also work in Weber kettle (upside down)… I’m guessing not as heat source will be offset (one basket to side).

[@danw8012]

Exactly what I wanted to know because I only have a weber kettle. Maybe when it's upside down, I will move the belly over the basket of coals just for that part of the cook. I can smell it already 😂

[@LownSlowBasics]

Definitely could work. Maybe a thinner layer of charcoal to prevent burning or some sort of riser to get further away from direct heat.

[@damianlarsen3672]

G'day Aaron. I was just telling the wife today that we could be making it own roast pork bahn mi and then i see this video. Making me so hungry 😋.

[@LownSlowBasics]

It’s a sign 😎

[@Jay7878.]

Question, why didn't you use white vinegar near the end to achieve a crispier skin like you have done in the past?

[@joeyhewitson6616]

What food safe gloves are you using? Is there a reason most bbq people use the black colured variety

[@Bo88y88]

I'm in the UK. What is the make of that smoker? My weber is OK but that one looks much better.

[@alltheboosted]

Very nice I'm doing pork loin rack today will be seasoning with heavenly hell sweet succulent swine

[@LownSlowBasics]

Love it!

[@kauerpc]

Looks great!

[@LownSlowBasics]

🙏

[@David-kj6mj]

Awesome, good job

[@conmanumber1]

The Chinese use 5 spice,black bean paste, crushed garlic and ginger mixed with soy sauce then smear on meat side... beautiful. Especially when cold.

[@kelsalta7709]

Awesome mate.

[@LownSlowBasics]

Cheers mate!

[@Vikturus22]

Is it possible to see more videos using the rambler?

[@LownSlowBasics]

Definitely.

[@TheJibtronic]

Looks great! Carrot needs some Daikon with it haha

[@LownSlowBasics]

Definitely!

[@peterscandlyn]

Think your written instructions are at odds with your video after salt removed? 'placed it meatside down for 45 minutes' so skin side would be up?

[@LownSlowBasics]

Thanks for picking up on that. Definitely meant to write “skin side down”

[@alwayseating8620]

Broo i was drooling haha

[@79mundra]

hey mate can I cook this in my pro q.

[@LownSlowBasics]

Absolutely. Same sorta process as in this video.

[@nellyoz]

Damm 😊 Looks delicious 😋

[@LownSlowBasics]

So good!

[@merlitosumangay4901]

Can have receipe?

[@grahambishop263]

Yummy

[@LownSlowBasics]

🙏

[@mariotedjo16]

🤤

[@chisel83]

👍👍

[@LownSlowBasics]

🤘

[@m.jackson0846]

Tried today, it didn't work for me:(

[@LownSlowBasics]

@@m.jackson0846 ah bugger. Did you try get the skin nice and dry?

[@m.jackson0846]

@@LownSlowBasics Oh this is a different video. I tried the one which you finished with a can of juice (I used beer and bramley apples). I have a kettle BBQ (57cm) I guess my pork is a bit too big and the charcoal is not enough. I will try with a small cut next Sunday:)

[@ringsmontgomery3042]

He should put cooking time on screen, instead of randomly saying it. It’s just waste of time you find out it takes like 3 hours later.

[@LownSlowBasics]

It’s in the description.

[@chuckdaman1509]

They are not retractable needles.

[@LownSlowBasics]

🤘

[@stephenadams5241]

Aaron great looking crispy skin. Seen the skin flash boiled for 1 minute in shallow water fry pan to soften the skin before jaccard, then placed in the fridge to dry. Seemed to work very well. Something for you to try kzbin.info/www/bejne/d2SWmoWVgdWSjbM

[@ripshitandbustin]

yummmm!!!!