How to Make Crispy Pork Belly in a Weber Kettle

[@LownSlowBasics]

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[@orange44peel]

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 👍

[@FraGRINtWoOkiE]

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

[@MonsieurCrezzy]

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! 😋

[@bardupfabrication6196]

2.39 finally learnt how to open my back of briquettes properly haha

[@LownSlowBasics]

You've gotta untie the first few loops and should be good to go!

[@herewiniwalker970]

That blew my mind!!

[@tomwood5247]

@@herewiniwalker970 i never knew this!!!

[@chopperbristow]

Haha same

[@RXT35Y]

Considering my wife doesn’t like pork and said she would try this. I think it going to be a winner 👌👌

[@LownSlowBasics]

Now that's a big statement! Give it a shot whilst you can ;)

[@deanboak4143]

Love your work mate. I have a crap memory so I need to re-watch your vids every 2nd time I cook!

[@blueenglishstaffybreeder6956]

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

[@LownSlowBasics]

You are more than welcome! Thanks for the feedback.

[@Knappovision]

Finally cooked my first belly tonight and followed your tips. Absolutely nailed it. Thanks mate. 🤘

[@jasonkeaton1592]

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.

[@theidlebutcher9]

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.

[@tongatours]

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

[@geobucky]

Used this method yesterday to make pork belly for the first time on the weber and daaaaaaaamn it was so good.

[@LownSlowBasics]

Hell yes! That’s awesome!

[@grayadam1987]

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.

[@LownSlowBasics]

That’s awesome mate!

[@TheMasterMoto]

2:40, Thr bag trick blew my mind on the “Correct” method of opening … Genius right there. That crackle looks amazing

[@LownSlowBasics]

Lol cheers mate

[@SteveBarics]

loved the video. How many briquettes per side

[@louisaxiak2193]

Tried this recipe tonight and turned out AWESOME highly recommend 👍🏻

[@phillipouzounis7390]

This is the best video, this will be my second time cooking a pork belly following this method 😋

[@mattro4902]

I've actually never seen this technique. I believe I may give it a try this weekend . Thanks for sharing!

[@stephencummins7589]

You got your expert gourmet taster, he sure appreciate your cooking.

[@LownSlowBasics]

Lol he’s not too fussy either.

[@NoLeftTurn54321]

Thanks for the tips. The longer you can leave it in the fridge to dry out the better. Moisture is crispy crackling's enemy 👍

[@bradehz95]

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 👍

[@adamflorance5576]

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.

[@hugh50935]

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!

[@LownSlowBasics]

Thanks!

[@cathleenmolloy9222]

Thank you for such a good clear instructions I’m trying this today and I can’t wait

[@paulgeorge7158]

Hey mate followed this clip tonight, absolutely nailed it ,thanks so much the mrs is bloody impressed 😂👍🍺

[@LownSlowBasics]

Great work mate!

[@AndreVanKets]

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?

[@euanwhite8284]

Mate, this was an absolute winner! Thanks for your video and tips…was the best pork I’ve ever done..cheers from NZ.

[@LownSlowBasics]

Thanks so much mate!

[@joshvan8104]

My 1st ever weber arrived today..... pork belly is in the fridge. Can't wait to see how it turns out

[@LownSlowBasics]

Very nice! Feel free to use chicken stock if you don’t like apple cider vinegar too :)

[@denisebrady6858]

Wow going to try this as I have never heard of this method before. Well done Mate. Cheers Denise- Brisbane

[@LownSlowBasics]

Thanks :)

[@tabae69]

Cooking this today trying out new ink bird setup that I got for Xmas. Can’t wait!

[@LownSlowBasics]

Very nice!

[@javierdc4871]

i have been looking for ways to bbq pork belly. thank you man, incredible... the step by step was extremely helpful.

[@valedwards6292]

This is the best recipe I have ever tried for pork belly, it came out exactly as video

[@douglasdejager8450]

Thanks! I will try it this weekend!

[@JonGarrood]

I always check this channel before trying something new on the Weber. Thanks again brother, good content no BS

[@LownSlowBasics]

Most welcome 🙏

[@tongss9562]

About to do a pork belly now following you’re method step by step, I’m very keen

[@LownSlowBasics]

Awesome!

[@tongss9562]

*update* it came out absolutely perfect. Cheers for the guidance man 🤙🏻🤙🏻

[@LownSlowBasics]

@@tongss9562 great work 🙏

[@rodlaz1984]

Looks phenomenal!

[@LownSlowBasics]

🙏

[@Crackamonoman]

Absolutely Awesome mate I'll make it exactly the same but will smoke it too.. Great video..

[@LownSlowBasics]

Thanks :)

[@markshippit3186]

I just got a Weber barbecue so I'm definitely going to try that crispy belly pork and yours looks fantastic 😉

[@LownSlowBasics]

thanks so much!.

[@rossquinn7785]

Another great video mate, this method works a treat. What brand chimney do you use ? I like the idea for a greater diameter than usual, surely this will help getting the beads more evenly lit rather than the bottom ones being totally torched in the narrower style chimneys ???

[@genreaper]

Guess whats for tea tonight. On holidays so why not. Good job.

[@ianteh20]

Did exactly what was demonstrated here and the product was super deilicious. Thank you!

[@malcolmclarke6298]

Great video trying tonight

[@jaesaren]

Just tried this. Awesome result, the family loved it! Thanks for your guidance and sharing your methods!

[@cameronfoster3314]

Great vid and great production with all the individual bits and pieces. Thankyou. Im just starting this journey and this is helpful. Subscribed.

[@guitarforfun2596]

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.

[@LownSlowBasics]

Let me know how you go 🔥

[@andrewburt4999]

Well, that was easy.... best belly I've had in years thanks and it was NZ pork too

[@LownSlowBasics]

Oh very nice mate! Great work.

[@jamesocchipinti9231]

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

[@BlueInPoland]

This looks great, I shall be trying this out.

[@LownSlowBasics]

Definitely do

[@rossmcbride4604]

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.

[@LownSlowBasics]

Hey mate much the same, just put on a rack inside a roasting pan to stop the direct heat.

[@AdamRogers3091]

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!

[@petergreen5024]

That looks Fantastic.. I’m gunna give it a go . Mouth watering stuff 👍👍

[@LownSlowBasics]

Thanks mate.

[@MamiWai]

Wow..that's look super crispy. Yummy yummy. Done subscribed

[@tanelake534]

I made the belly today and used your basic concepts omg was divine mate.

[@LownSlowBasics]

That's awesome. Thanks for the feedback 🍻

[@chrisshieff]

Hi mate, great video thanks. Going to give this a try tomorrow. Did you have both vents open fully the entire time?

[@LownSlowBasics]

Sure did :)

[@chrisshieff]

@@LownSlowBasics Thank you!

[@heatherfoster4154]

This looks amazing but will it work as well in a Weber Q2 as I dont have a weber kettle bbq as such.

[@matthewscarman396]

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.

[@LownSlowBasics]

Great work! Most welcome 🙏

[@freeo7601]

Definitely trying this one during the week

[@LownSlowBasics]

Let us know how you go.

[@61roxburgh]

Hey Aaron, tried this tonight, and although it went okay . It just didn't quite hit the mark I had hoped for.. I was just wondering... 1 - the skin seemed to be in a better place BEFORE I put it in the tray?? It was feeling hard and crackly, but after 40 mins in the vinager tray it went softer and seemed to go backwards?? Also.. the pork seemed to take on a lot of the cider vinegar taste ? Just weird..but quite overpowering once it had rested ..would a stock be better in your opinion ?

[@staggeredliam]

I was just about to try do this on my kettle and this just makes it so much easier than I was expecting 👍

[@LownSlowBasics]

🔥😜

[@wchops7578]

I’ve never had pork belly but will be trying now!

[@LownSlowBasics]

Awesome 😎

[@tonyhandley1750]

I will definitely be trying this, looks amazing

[@LownSlowBasics]

Thanks :)

[@shegocrazy]

I tried this and it was great. One think I would not do again is to use vinegar. Maybe stock would be better.

[@LownSlowBasics]

Definitely try chicken stock

[@shegocrazy]

@@LownSlowBasics Will do. In your other recipe with the volcano thingo you don't use any liquid. Why is this one using stock to keep it moist & not the other? Ta.

[@LownSlowBasics]

@@shegocrazy honestly just trying different methods. Both work well.

[@herewiniwalker970]

I really appreciate what you do man , your videos have helped me nail so many meals

[@LownSlowBasics]

No worries mate!!

[@jonmeyer66]

Looks awesome mate 🍺

[@deathevokation1017]

Great informative video from start to finish. Thumbs/Horns up, dude.

[@LownSlowBasics]

Thanks so much mate, really appreciate it.

[@danieljoy7504]

Yummo. Looks like I'll be enjoying some Pork Belly over Easter. Thanks for the tips.

[@LownSlowBasics]

No worries!

[@jasont2074]

Thanks for this upload bud!!

[@ChrisSmith-hh2ks]

good one mate looked tasty

[@LownSlowBasics]

Cheers mate!

[@mikenye1519]

Lucky doggo!

[@dre7880]

Hi thanks for this great video. You say to let it sit for 10 minutes. Did you let it sit in the tray of juice and vinegar? Uncovered? How did you let it sit? Thanks

[@LownSlowBasics]

Yeah I let it rest in the juice. Can also use chicken stock instead of vinegar.

[@marcmcguckian751]

Awesome but why not a gentle some too? Walnut works great with PB.

[@LownSlowBasics]

Cheers mate.

[@troy9772]

Christmas day... here we come!

[@princeofd6612]

Top shelf content. Subscribed. Go well mate. Looking forward to all your vids. 👍🏽

[@LownSlowBasics]

Thanks mate 😃

[@trav60l]

Sir you are a legend!!!

[@mickmccuaig8340]

Another great resource mate. Would you recommend this same method for the Akorn (Sr) as well?

[@davewilson4599]

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!

[@philyg4428]

Hello, after seeing this video I bought a Jaccard meat tenderiser. Do you push really hard and pierce both the skin and meat ? Or use less pressure? It's very hard to see. Thanks for your videos it's great to see Australian ones

[@viteklitos]

Hi! Salt or other seasoning on meat side is not needed?

[@davidlauramclay9752]

Watched this video a few weeks ago, looks fantastic and the Mrs agrees. I've got the belly resting in the fridge for cooking tomorrow. I might've missed it, but after you add the liquid to the tray, approx how long did it take to reach the optimum temperature?

[@LownSlowBasics]

Hey mate, not long, depends on thickness, around 45 mins. Can use chicken stock as liquid instead too if you like.

[@joshtaupiasi9025]

where do u buy olive pip briquettes from. Also do u leave both vents open for this cook

[@rossherring1448]

G’day - what’s the name of the device you use to put holes in the skin?

[@LownSlowBasics]

Jaccard. Link in description

[@Danny-vx1wc]

I’m hungry again now!! Looks banging mate. I give that a go.

[@techdivermike]

That looks awesome, great video! Could I pull this off in my GMG Daniel Boone? What do you think?

[@LownSlowBasics]

Hrmmm I’m not sure to be honest. One way to find out 😅

[@timothyirlee]

Hey mate, great work! If replicated on a Kamado, would you recommend this method or the method from your video "How to Make Crispy Pork Belly in a Kamado Smoker" 15 Mar 2020? Or pretty similar? Thanks!

[@geeeyejoe0304]

I am going to be doing this cook today. I have followed your instructions to the letter. Just wondering what type of charcoal your using. Was it instant light if some sort or plain?

[@Ken-ru8et]

Fabulous, in the Webber Q now

[@LownSlowBasics]

Legend

[@danyeomans9642]

This is an amazing recipe thanks. Worked so well

[@LownSlowBasics]

Thanks for the feedback 🙏

[@danyeomans9642]

@@LownSlowBasics literally the best pork I’ve ever cooked! I bought the meat tenderiser you had too… so good

[@LownSlowBasics]

@@danyeomans9642 thanks so much for the feedback! Great work mate.

[@davidanderson2305]

Great job.

[@agwotvark]

How long was the cooking time from start to finish? Great tutorial for the novice Weber user.

[@LownSlowBasics]

Around 90 min

[@adamshields1982]

Damn that looks good mate!! That would go down a treat!! You have to love the sound of good crackling!!

[@LownSlowBasics]

Doesn't get much better hey lol.

[@adamshields1982]

@@LownSlowBasics crispy crackling and tender pork!! Heaven!!

[@reefjames6302]

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.

[@LownSlowBasics]

Haha no worries mate. That’s a bit freaky 👻

[@Billyblack1234]

Can't wait to try this thank you

[@jeremylosinno2639]

Great work, now I’m starving! Gonna give it a go this weekend in a WSM!

[@LownSlowBasics]

Awesome :)

[@joshmorrison2714]

Hey, great vid mate. How far are the blades/needles puncturing through the skin? Just the skin itself or through the fat layer into the meat?

[@LownSlowBasics]

Thanks mate, yeah just through to layer of fat :)

[@carlodecesaris2971]

I’m giving a 4kg piece a crack on the weekend, any suggestions on cooking time for crackle part and then braising the meat and… kettle temp for a piece that big. Should probably break it into thirds maybe? Cheers

[@LownSlowBasics]

Hey mate I’d break it down and then follow the video :)

[@carlodecesaris2971]

@@LownSlowBasics thanks champion

[@ernc3467]

Great video! The belly looks amazing! Can you tell me the status of the vents after you placed the belly on the grill? Open/closed/half during the different stages. Thank you very much and keep up the great work!

[@LownSlowBasics]

Hey mate! All open for the whole cook :)

[@ramsesvega5066]

@@LownSlowBasics so we keep it in how many degrees f?

[@pjonz2008]

Any reason that you don't slice the skin first? I usually do mine in a milk bath in the oven (very tender) but looking to get a Weber kettle soon so searching for pork belly recipes and this one looks like a winner. Thanks

[@LownSlowBasics]

Just personal preference 👌

[@pdjhh]

Subscribed. Hey I can't get my weber kettle over 200c with two full baskets and vents fully open! Any tips?

[@LownSlowBasics]

Either add more fuel or change the brand you are using.

[@pdjhh]

@@LownSlowBasics Thanks. Which fuel would you recommend for highest heat? I've been using the Heatbeads Coconut brickettes but as you say they might be the casue. I'm in Aus.

[@LownSlowBasics]

@@pdjhh that’s definitely your issue. Use either lump charcoal or olive pip co briquettes

[@Food_and_spikes]

When placing the pork belly for the crackling process, what temp was your Webber hitting, a d was this the same temp for the 2nd part.

[@eddiea.2542]

Awesome.

[@LownSlowBasics]

🙌