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 👍

[@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

[@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! 😋

[@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.

[@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 ;)

[@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

[@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!

[@stephencummins7589]

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

[@LownSlowBasics]

Lol he’s not too fussy either.

[@Knappovision]

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

[@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!

[@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.

[@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!

[@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

[@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.

[@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 👍

[@ChrisSmith-hh2ks]

good one mate looked tasty

[@LownSlowBasics]

Cheers mate!

[@louisaxiak2193]

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

[@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.

[@cathleenmolloy9222]

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

[@eddiea.2542]

Awesome.

[@LownSlowBasics]

🙌

[@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 👍

[@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!

[@mattro4902]

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

[@genreaper]

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

[@phillipouzounis7390]

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

[@rodlaz1984]

Looks phenomenal!

[@LownSlowBasics]

🙏

[@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!

[@dzgknw]

As an Aussie, start with Celcius first.

[@LownSlowBasics]

🤘

[@paulgeorge7158]

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

[@LownSlowBasics]

Great work mate!

[@tabae69]

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

[@LownSlowBasics]

Very nice!

[@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.

[@valedwards6292]

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

[@Ken-ru8et]

Fabulous, in the Webber Q now

[@LownSlowBasics]

Legend

[@denisebrady6858]

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

[@LownSlowBasics]

Thanks :)

[@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 🙏

[@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 :)

[@JonGarrood]

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

[@LownSlowBasics]

Most welcome 🙏

[@freeo7601]

Definitely trying this one during the week

[@LownSlowBasics]

Let us know how you go.

[@malcolmclarke6298]

Great video trying tonight

[@javierdc4871]

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

[@mikenye1519]

Lucky doggo!

[@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!.

[@jaesaren]

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

[@troy9772]

Christmas day... here we come!

[@Crackamonoman]

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

[@LownSlowBasics]

Thanks :)

[@ianteh20]

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

[@douglasdejager8450]

Thanks! I will try it this weekend!

[@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]

🔥😜

[@BlueInPoland]

This looks great, I shall be trying this out.

[@LownSlowBasics]

Definitely do

[@marcmcguckian751]

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

[@LownSlowBasics]

Cheers 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?

[@petergreen5024]

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

[@LownSlowBasics]

Thanks mate.

[@wchops7578]

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

[@LownSlowBasics]

Awesome 😎

[@trav60l]

Sir you are a legend!!!

[@tonyhandley1750]

I will definitely be trying this, looks amazing

[@LownSlowBasics]

Thanks :)

[@tanelake534]

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

[@LownSlowBasics]

That's awesome. Thanks for the feedback 🍻

[@petert6868]

If it was terrible would you say? I'm learning loads from your videos but I wouldn't dare say my own cooking was crap 😂😂

[@deathevokation1017]

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

[@LownSlowBasics]

Thanks so much mate, really appreciate it.

[@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 🙏

[@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!

[@cameronfoster3314]

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

[@horrorheadband4582]

having a crack tomorrow, thanks for the tips

[@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 🔥

[@shaneo33t]

Wow I can imagine your neighbors are your best friends lol

[@LownSlowBasics]

Lol yep!

[@david_reynolds3660]

Seriously on point!!!!

[@LownSlowBasics]

Thanks mate :)

[@danieljoy7504]

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

[@LownSlowBasics]

No worries!

[@herewiniwalker970]

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

[@LownSlowBasics]

No worries mate!!

[@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.

[@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!!

[@jasont2074]

Thanks for this upload bud!!

[@Billyblack1234]

Can't wait to try this thank you

[@MamiWai]

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

[@princeofd6612]

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

[@LownSlowBasics]

Thanks mate 😃

[@jonmeyer66]

Looks awesome mate 🍺

[@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

[@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.

[@renton500cc]

Thanks so much for this video … am definitely going to try it! :)

[@mickpalmer1966]

Mouth watering again!! 😋

[@LownSlowBasics]

Will have to do another soon 😜

[@davexstuntman]

Looks bloody amazeballs, I’ll give it another go 😁👍🍻

[@TomHorsmanAmateurBBQ]

Oh Man! Nicely done!

[@LownSlowBasics]

Thankyou sir!

[@TheDJCUBAN]

Been waiting for this video, that looks sensational bro!!

[@LownSlowBasics]

Thanks so much mate, enjoy 🔥

[@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 ???

[@homus02]

Worked perfectly - thank you good man

[@LownSlowBasics]

Great work!

[@danielpage64]

Followed ever step and wow best ever

[@LownSlowBasics]

Awesome! 🍻

[@chhadmi]

Great vid looks fantastic

[@LownSlowBasics]

Thanks mate, appreciate it!

[@darrensmith1862]

That looks amazing! I can't wait to try your method out.

[@FraGRINtWoOkiE]

Just do it. Perfect excellent flavour, hard ass crisp without breaking your teeth

[@WeberEnthusiast]

Great job going to try this out 👌👌

[@LownSlowBasics]

Thanks mate, let us know what you think!

[@benbryce2788]

that looks prefect mate, great way to start the morning and man am i starved!@

[@LownSlowBasics]

Never too early for pork belly ;)

[@davidanderson2305]

Great job.

[@jeremylosinno2639]

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

[@LownSlowBasics]

Awesome :)

[@arjan2518]

I have looked at those things to make holes, but how do you prevent them from going too deep, into the meat?

[@louisbailey-118]

Great tutorial, perfect 👍

[@edwardwoodrow7584]

dude im doing this tomorrow

[@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 👻

[@thegaminggooner3519]

Hi Low n Slow Basics Great job on the meat. Just a little tip when filming. Most cameras have a minimum focus distance this is what is causing your blurry camera work. Rather than moving your meat closer to the camera take a second and use the zoom on the lens and this will allow you to get the close up you want along with the crispy footage we crave. Great work and keep uploading more kettle bbq tutorials!

[@LownSlowBasics]

thanks so much, i'm still learning so much about cameras. I only film with a GoPro and need to invest in a new camera in the near future i think!

[@thegaminggooner3519]

No worries mate - doesn't need to be super expensive! If you're interested in some advice feel free to send me a message - I recommend the Canon Eos m50 for a beginner film maker :)

[@LownSlowBasics]

@@thegaminggooner3519 thanks so much mate, do you follow us on Facebook or Instagram, flick me a message on there so we can chat, definitely interested in a new camera and chatting with someone who knows what they're talking about.

[@paulp6386]

Awesome tips. I do similar without the apple cider vinegar. 2 thumbs up :)

[@LownSlowBasics]

Thanks mate, yeah I prefer stock over cider vinegar now.

[@shegocrazy]

@@LownSlowBasics LoL that was my conclusion as well!

[@RicsBBQSpecialties]

Very kool cook So easy!

[@jamesconnew2726]

Awesome man 🤙🏾

[@LownSlowBasics]

Thanks mate