Quick and Easy Crispy Pork Belly in the Weber

We all love crispy pork belly right? If you do, then this is the video for you! I'm going to show you a new method i've been using to make quick and easy crispy pork belly!
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In this video, I use a different cooking method to make the best crispy pork belly in the Weber Kettle!
Our preparation is very much the same, dry skin, jaccard, salt, in the fridge overnight, light oil and high indirect heat!
Here's some of the products we used in the video:
Kettle Krown: rubandgrub.com.au/collections...
As mentioned in the video, my pickled carrot recipe is below, so simple!
- 2 cup white vinegar
- 4 tablespoons of white sugar
- 1 tablespoon of salt
Method:
Pour the vinegar into a saucepan and bring to a simmer, add sugar and salt, stir until dissolved, let the liquid cool down to room temperature, add your carrot and refrigerate in a sterile sealed container.
Our Bao consisted of pickled carrot, fresh cucumber, pork belly, red chilli, hoisin sauce and crispy fried shallots. Such a good flavour combination!
Here's some of my most commonly used products:
My BBQ rubs and Oklahoma Joe's Smokers (use code KZbin10 to get 10% off your purchase): www.lownslowbasics.com.au/
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
www.ebay.com.au/itm/225214849753
The camera I use (Sony a6400): amzn.to/3QaYDxd
The studio lights I use: amzn.to/3XhPlSz
Meat injector: amzn.to/3jIVCrJ
Jaccard (meat tenderizer): amzn.to/3QaUBET
Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): victorinox.com.au/cutlery/fib...
Smoking wood: www.naturalsmoke.com.au/produ...
Fire lighters and lighters: zippo.com.au/
Meat: www.australmeat.com.au/
Don't forget, you get special discounts as a KZbin member! Join here:
/ @lownslowbasics
#crispyporkbelly #porkbelly #lownslowbasics

[@beerman8839]

Pause at 1:54 this guy knows how to live :D I've followed your other Pork belly vid and tried it myself. Although I only kept it in the fridge for about an hour thanks to my impatience, it still turned out great, thanks to your calm, clear, and simple instructions. Cheers!

[@D70340]

I`ve only got one word to say.... AWESOME!

[@LownSlowBasics]

🙏🔥

[@peterkhor7578]

Made this yesterday while I invited some friends over. I didn't use a Weber but your method worked great and the meat turned out brilliantly! Everyone was impressed with the pork belly at the dinner table. This will be my ONLY way to make crispy pork belly from now on! Thank you.

[@LownSlowBasics]

Most welcome

[@craiglinn876]

Looks amazing! I’ll have to give this a try for sure

[@LownSlowBasics]

Definitely do.

[@bobdunne9635]

Woweee that looks amazing 🤤

[@LownSlowBasics]

🙏

[@adamshields8946]

Looks amazing mate!! Your bbq game is just incredible!

[@LownSlowBasics]

Thanks legend

[@jessf6649]

Just did this tonight, and it was honestly the best crackle ive ever done on a pork belly 🤤

[@LownSlowBasics]

How good is that!!!! Thanks for sharing that. 🔥

[@andy.greaves]

That looks superb! I've got a vortex which I've only used for wings, I'll defo be trying this method. Thanks from the UK!

[@LownSlowBasics]

Cheers mate!

[@JSL177]

So good Bruva. Can’t wait to try this method next weekend. It’s all about the crispy pork belly! 🐷 🔥 🍺 just need to get one of those vortex

[@austenmoore9782]

I cooked this last night. I'm never, ever cooking pork belly any other way ever again. Absolutely incredible. Thanks

[@LownSlowBasics]

That’s so good to hear!

[@taitokerau]

Webber videos are my favourite

[@LownSlowBasics]

Thanks mate

[@adamfraser4509]

Gotta Try This!!! Vortex goes on the Xmas list!!!

[@LownSlowBasics]

🔥🔥🔥👌👌👌

[@BundyStrom]

Looking forward to Sunday arvo. This will be on my Weber and I can’t wait. Great simple method and I’d say it will render down some of the excess fat the belly can have sometimes. Awesome 🤙

[@LownSlowBasics]

Awesome mate!

[@MrLee554]

You helped me get my first ever crispy pork crackling success. Thanks so much for this tutorial man ^_^

[@LownSlowBasics]

Most welcome mate!

[@damianlarsen3672]

That is my kinda pork belly. 😋 nothing better than pork belly crackling. Cheers Aaron

[@LownSlowBasics]

Thanks mate

[@danieljoy7504]

Looks bloody good. I've brushed pork belly with vinegar in the past, that works very well too. Bao buns are a brilliant idea.

[@LownSlowBasics]

Thanks mate.

[@deankay309]

I did this Saturday night and WOW!!! 🥳😛made a couple of rubs, one sweet one spicy and like you it's my go to for pork belly now.....didn't want to waste the heat and beads so after I took the pork off threw some chicken breasts (with some rub on them) and a few small jarrah chunks on the grill and now we have smoked chicken breast for sandwiches this week......cheers mate!

[@cameronclarke9155]

Nice mate. I’ll have to try that. I’ve done a couple of rump caps after watching your vid, they turned out great. I appreciate your videos mate!

[@LownSlowBasics]

Thanks heaps mate

[@WeberEnthusiast]

Haven’t tried pork bell yet , definitely giving this a go . Thanks for sharing 👌👌

[@LownSlowBasics]

Thanks mate! You are welcome.

[@blueenglishstaffybreeder6956]

It’s life changing mate once you’ve perfected the tenderness side of things, I go a little further to around 205 deg f to ensure it’s melt in the mouth tender

[@JonathanSumner1]

Love your videos - too the point! Question! I just did this method and had a grease fire becuase of the drips. Any advice to this not happening? (it doesn't look like a drip tray in your video)? Thanks dude!

[@sweatyjester]

Just bought a Kettle Kone yesterday and smashed out some wings last night. Keen to try this method for sure.

[@LownSlowBasics]

🔥🔥🔥

[@Itsgkai1]

Awesome dude!! Do you pickle them carrots yourself?

[@61roxburgh]

another awsome vid! but also nice to see you doing something a little different with the end product, Pork Bao is an amazing family feed! what temp are you at before you put the pork on? somewhere up around 200 C? another top vid man, great to see the channel growing

[@LownSlowBasics]

Thanks heaps mate! Around 260c

[@wchops7578]

I can’t wait to make this, love cooking with the vortex. That sandwich looked beyond tasty!!

[@LownSlowBasics]

Thank you 🙏

[@cleanspec]

That looks epic, I've just bought a Mastertouch premium and the only accessory it doesn't come with is the vortex! Can u do this with the deflector plate? If not what would you use the plate for? Enjoy all your vids, thanks.

[@LownSlowBasics]

Thanks mate, use 2 charcoal baskets in middle instead, char ring is for low n slow

[@chrisvaun8953]

Looks real tasty, where did you get your bench from?

[@LownSlowBasics]

The MyDeal website

[@jdp11]

This looks great! Quick question. I'm going to be smoking some ribs on my weber (using a rib rack) and was wondering if it'd be a good idea to put in some pieces of pork belly (similar in size as what you're working with here after cutting). Do you think it'll work even though I'm not using a high heat? I'd place the pork belly closer to the charcoal than the ribs.

[@LownSlowBasics]

I still don’t think the heat would be high enough but can try.

[@carlodecesaris2971]

Hey mate, I made this last night for the fam and wowee how good was it! That little bit of fat keeping everything extra flavoursome was mind blowing. Much better way of using a household staple. Any tips on how to cook skirt on the Weber kettle? Trying this for the first time and figure cheaper than ribeye but still very tasty.

[@LownSlowBasics]

Skirt is much thinner, I’d just direct grill, flip every 30 seconds until just below desired internal. Great to hear you enjoyed the pork! Good work.

[@samvandenbroek9140]

Hi mate, good videos. Is there a reason you also can’t write the steps in the description, that would help us when going back to check what temperatures we need etc

[@mountainconstructions]

What do you do with the bag of Coals still burning? And really nice retaining wall

[@LownSlowBasics]

Shut vents and can save any unburnt for next cook :).

[@yizhangcy]

Great video! Just a quick question - what grate temp should you target for this cook?

[@LownSlowBasics]

Around 500f/260c

[@yizhangcy]

@@LownSlowBasics thanks!

[@maryfrancis3]

Ooo yeah!! I would add some coriander too :D I still don't have my vortex. So would two baskets full to bursting, pushed together, still work? Thanks :)

[@LownSlowBasics]

Sure would :)

[@McAullay87]

Love your cooks mate. But side note… is that the Nadia Bartel plate you’ve sneaked in for a cameo?! Classic! 😂

[@LownSlowBasics]

Lol 😂

[@JAYBiZZLE95]

Do you have to fill the vortex up to the top

[@paulgeorge7158]

Don’t have a cone yet but I’ll be giving that a go mate 👍🍺

[@LownSlowBasics]

👌

[@danieljones694]

Where did u buy the vortex. Also my wife has an easy bau recipe if u would like it

[@LownSlowBasics]

Check out the video description.

[@Jeebus0143]

What temperature is considered "high"?

[@schoonersauras9183]

You single handedly have taught me how to not fu*k up BBQ. legend

[@LownSlowBasics]

🙏🙏🙏

[@Moneyalmenial]

How deep do you push the blades on the jaccard into the pork; just throught the skin, through the fat layer, into the meat?

[@LownSlowBasics]

It really only penetrates the skin, it's so fine it doesn't really matter too much.

[@bonnorthcott3557]

What temperature is the Weber

[@robsavage3292]

What other oil could be used? Not sure I can get the one you used in England

[@LownSlowBasics]

Australia 😅 most cooking oils will do the job.

[@shegocrazy]

I tried your other recipe and it was great although i didn't like the tinge of vinegar to the meat. I will have to try this one now!

[@LownSlowBasics]

You can always use chicken stock instead :)

[@shegocrazy]

@@LownSlowBasics I tried this & think the other recipe (using stock not vinegar) works better in keeping the meat moist but the skin crisp. Maybe I overcooked this one & it's worth another try? Cheers!

[@LownSlowBasics]

@@shegocrazy it’s all about what works for you and perfecting it from there :)

[@barryspiers6956]

Thanks for this, I must have cocked up somewhere as the meat was lovely and tender but it was so salty we couldn’t eat it, ah well back to the drawing board, thanks anyway, I follow many of your cooks and this is the first disaster!

[@cheaplaffsarefree]

Tell us about the knife at 6:16!

[@nelsonbrooks]

Spoken in Aussie; now that’s a knife!

[@eggspanda2475]

wouldnt that salt just draw the moisture out of the fridge ?

[@stephenadams5241]

Aaron, what was the finished internal temp for the pork?

[@LownSlowBasics]

185f/85c

[@charliesolorzano8457]

2 question First how deep did u tenderize just the skin or all the way down to the meat ? At what temperature do u think the kettle was at ? Thanks

[@LownSlowBasics]

Just so it pierced the skin, so only a few mm, kettle around 260c/500f

[@charliesolorzano8457]

@@LownSlowBasics thanks

[@blueenglishstaffybreeder6956]

I’ve said it before, I’ll say it again, you’ve got the whole pork crackle thing nailed bro, nice vid, what knife is that ?

[@LownSlowBasics]

Thanks mate it’s the Dalstrong Crixus shogun series.

[@blueenglishstaffybreeder6956]

@@LownSlowBasics do you have them as a sponsor or do you buy them 1 at a time ? Just bought my first one

[@LownSlowBasics]

@@blueenglishstaffybreeder6956 they are a sponsor

[@blueenglishstaffybreeder6956]

@@LownSlowBasics you lucky +%^#£€¥=#

[@blueenglishstaffybreeder6956]

@@LownSlowBasics I now have about 15 of them along with a Dalstrong knife roll, a couple of the knives are too big for it but it doesn’t matter, I love em

[@chopperbristow]

What seasoning was best?

[@LownSlowBasics]

Loved the steak shooter.

[@traceypotts9425]

Been doing this for years mate

[@LownSlowBasics]

Oh nice! I haven’t seen or heard of anyone doing it this way yet

[@liketoparty85]

I’ve played this over and over as I’m making it tonight but what do you call that needle thing? I don’t have one but wanna get one, I opted to do it all with a needle lol

[@LownSlowBasics]

Hey mate it’s a jaccard :)

[@liketoparty85]

@@LownSlowBasics just had it ended up with 6 pieces so did them all different flavours, first time doing bao buns and they’re amazing thanks for the tips 👌🏼

[@martinevanloon2695]

Ooohhh must get a vortex now lol

[@LownSlowBasics]

Definitely do!

[@toddrivers7006]

What kind of temperature were you at for this cook?

[@LownSlowBasics]

Around 500f/260c

[@Jedbenbow]

What can happen to the meat if I were to get salt on the meat side when covering the skin to go in the fridge?

[@LownSlowBasics]

A small amount won’t matter. A heavy amount may cause it to over brine, possibly will turn it a bit mushy and the salty taste might be too much.

[@pinterestexpress8870]

That knife 😂😂😂

[@excavator068]

dude where did you get the caveman knife from...i want one.

[@LownSlowBasics]

www.amazon.com.au/gp/product/B07XG97CRV/ref=as_li_tl?ie=UTF8&camp=247&creative=1211&creativeASIN=B07XG97CRV&linkCode=as2&tag=lownslowbasic-22&linkId=7b5d49883e625862fe4bd4089b51c8e2

[@huck9293]

so when you're cooking the pork belly in such high heat, doesn't it make the meat tough?

[@LownSlowBasics]

Not when you cook it to the internal temps listed as it starts to break down

[@mattvdr1507]

Did you borrow that blade from Jason to cut the meat? 😅

[@LownSlowBasics]

😝😝😝

[@culturevulture6292]

Saw the video and wanted to try but then saw the cost of the vortex. So, undeterred, I bought a similar size (looked up general specs) stainless steel bowl for $6 and cut the bottom out of it. Weekend awaits.

[@LownSlowBasics]

Stainless bowls work a treat 🔥

[@blaqkfrozste8750]

pork bao

[@LownSlowBasics]

🔥🔥🔥

[@thepontiff7505]

that looks sick, so is selling steak shooter your only job now?

[@LownSlowBasics]

Not quite :) making videos too.

[@red2lucas]

Sweet f*cking Jesus!

[@raymondmarteene7047]

Don’t have the patience to make steamed buns!!!…..from someone who can smoke a piece of brisket all day 🤔🤣🤣

[@LownSlowBasics]

I know right! 😅

[@rooboy99]

wasting beer time if making buns