I cooked this last night. I'm never, ever cooking pork belly any other way ever again. Absolutely incredible. Thanks
@LownSlowBasics3 жыл бұрын
That’s so good to hear!
@beerman88393 жыл бұрын
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!
@peterkhor75783 жыл бұрын
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.
@LownSlowBasics3 жыл бұрын
Most welcome
@D703403 жыл бұрын
I`ve only got one word to say.... AWESOME!
@LownSlowBasics3 жыл бұрын
🙏🔥
@andy.greaves3 жыл бұрын
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!
@LownSlowBasics3 жыл бұрын
Cheers mate!
@camiloamezquita50902 ай бұрын
I just got a Vortex and I've been looking for a way to make chicharrón. This looks amazing, can't wait to try it!
@LownSlowBasics2 ай бұрын
🙌
@adamfraser45093 жыл бұрын
Gotta Try This!!! Vortex goes on the Xmas list!!!
@LownSlowBasics3 жыл бұрын
🔥🔥🔥👌👌👌
@danieljoy75043 жыл бұрын
Looks bloody good. I've brushed pork belly with vinegar in the past, that works very well too. Bao buns are a brilliant idea.
@LownSlowBasics3 жыл бұрын
Thanks mate.
@sweatyjester3 жыл бұрын
Just bought a Kettle Kone yesterday and smashed out some wings last night. Keen to try this method for sure.
@LownSlowBasics3 жыл бұрын
🔥🔥🔥
@DamoDownunderOZ3 жыл бұрын
That is my kinda pork belly. 😋 nothing better than pork belly crackling. Cheers Aaron
@LownSlowBasics3 жыл бұрын
Thanks mate
@adamshields19823 жыл бұрын
Looks amazing mate!! Your bbq game is just incredible!
@LownSlowBasics3 жыл бұрын
Thanks legend
@jessf66493 жыл бұрын
Just did this tonight, and it was honestly the best crackle ive ever done on a pork belly 🤤
@LownSlowBasics3 жыл бұрын
How good is that!!!! Thanks for sharing that. 🔥
@cameronclarke91553 жыл бұрын
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!
@LownSlowBasics3 жыл бұрын
Thanks heaps mate
@deankay309 Жыл бұрын
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!
@MrLee5542 жыл бұрын
You helped me get my first ever crispy pork crackling success. Thanks so much for this tutorial man ^_^
@LownSlowBasics2 жыл бұрын
Most welcome mate!
@bobdunne96353 жыл бұрын
Woweee that looks amazing 🤤
@LownSlowBasics3 жыл бұрын
🙏
@WeberEnthusiast3 жыл бұрын
Haven’t tried pork bell yet , definitely giving this a go . Thanks for sharing 👌👌
@LownSlowBasics3 жыл бұрын
Thanks mate! You are welcome.
@blueenglishstaffybreeder69563 жыл бұрын
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
@BundyStrom3 жыл бұрын
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 🤙
@LownSlowBasics3 жыл бұрын
Awesome mate!
@craiglinn8763 жыл бұрын
Looks amazing! I’ll have to give this a try for sure
@LownSlowBasics3 жыл бұрын
Definitely do.
@wchops75783 жыл бұрын
I can’t wait to make this, love cooking with the vortex. That sandwich looked beyond tasty!!
@LownSlowBasics3 жыл бұрын
Thank you 🙏
@samvandenbroek9140 Жыл бұрын
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
@shegocrazy2 жыл бұрын
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!
@LownSlowBasics2 жыл бұрын
You can always use chicken stock instead :)
@shegocrazy2 жыл бұрын
@@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!
@LownSlowBasics2 жыл бұрын
@@shegocrazy it’s all about what works for you and perfecting it from there :)
@JSL1773 жыл бұрын
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
@JonathanSumner1 Жыл бұрын
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!
@61roxburgh3 жыл бұрын
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
@LownSlowBasics3 жыл бұрын
Thanks heaps mate! Around 260c
@yizhangcy3 жыл бұрын
Great video! Just a quick question - what grate temp should you target for this cook?
@LownSlowBasics3 жыл бұрын
Around 500f/260c
@yizhangcy3 жыл бұрын
@@LownSlowBasics thanks!
@Itsgkai1 Жыл бұрын
Awesome dude!! Do you pickle them carrots yourself?
@carlodecesaris29712 жыл бұрын
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.
@LownSlowBasics2 жыл бұрын
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.
@danieljones6943 жыл бұрын
Where did u buy the vortex. Also my wife has an easy bau recipe if u would like it
@LownSlowBasics3 жыл бұрын
Check out the video description.
@robsavage32923 жыл бұрын
What other oil could be used? Not sure I can get the one you used in England
@LownSlowBasics3 жыл бұрын
Australia 😅 most cooking oils will do the job.
@mountainconstructions3 жыл бұрын
What do you do with the bag of Coals still burning? And really nice retaining wall
@LownSlowBasics3 жыл бұрын
Shut vents and can save any unburnt for next cook :).
@cleanspec3 жыл бұрын
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.
@LownSlowBasics3 жыл бұрын
Thanks mate, use 2 charcoal baskets in middle instead, char ring is for low n slow
@maryfrancis32 жыл бұрын
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 :)
@LownSlowBasics2 жыл бұрын
Sure would :)
@chrisvaun89533 жыл бұрын
Looks real tasty, where did you get your bench from?
@LownSlowBasics3 жыл бұрын
The MyDeal website
@Moneyalmenial2 жыл бұрын
How deep do you push the blades on the jaccard into the pork; just throught the skin, through the fat layer, into the meat?
@LownSlowBasics2 жыл бұрын
It really only penetrates the skin, it's so fine it doesn't really matter too much.
@JAYBiZZLE952 жыл бұрын
Do you have to fill the vortex up to the top
@chopperbristow3 жыл бұрын
What seasoning was best?
@LownSlowBasics3 жыл бұрын
Loved the steak shooter.
@paulgeorge71583 жыл бұрын
Don’t have a cone yet but I’ll be giving that a go mate 👍🍺
@LownSlowBasics3 жыл бұрын
👌
@stephenadams52413 жыл бұрын
Aaron, what was the finished internal temp for the pork?
@LownSlowBasics3 жыл бұрын
185f/85c
@cheaplaffsarefree Жыл бұрын
Tell us about the knife at 6:16!
@McAullay873 жыл бұрын
Love your cooks mate. But side note… is that the Nadia Bartel plate you’ve sneaked in for a cameo?! Classic! 😂
@LownSlowBasics3 жыл бұрын
Lol 😂
@bonnorthcott35572 жыл бұрын
What temperature is the Weber
@Jeebus01432 жыл бұрын
What temperature is considered "high"?
@toddrivers70063 жыл бұрын
What kind of temperature were you at for this cook?
@LownSlowBasics3 жыл бұрын
Around 500f/260c
@jdp113 жыл бұрын
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.
@LownSlowBasics3 жыл бұрын
I still don’t think the heat would be high enough but can try.
@Jedbenbow3 жыл бұрын
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?
@LownSlowBasics3 жыл бұрын
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.
@charliesolorzano84573 жыл бұрын
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
@LownSlowBasics3 жыл бұрын
Just so it pierced the skin, so only a few mm, kettle around 260c/500f
@charliesolorzano84573 жыл бұрын
@@LownSlowBasics thanks
@traceypotts94253 жыл бұрын
Been doing this for years mate
@LownSlowBasics3 жыл бұрын
Oh nice! I haven’t seen or heard of anyone doing it this way yet
@excavator0683 жыл бұрын
dude where did you get the caveman knife from...i want one.
wouldnt that salt just draw the moisture out of the fridge ?
@schoonersauras91833 жыл бұрын
You single handedly have taught me how to not fu*k up BBQ. legend
@LownSlowBasics3 жыл бұрын
🙏🙏🙏
@liketoparty853 жыл бұрын
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
@LownSlowBasics3 жыл бұрын
Hey mate it’s a jaccard :)
@liketoparty853 жыл бұрын
@@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 👌🏼
@barryspiers69562 жыл бұрын
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!
@blueenglishstaffybreeder69563 жыл бұрын
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 ?
@LownSlowBasics3 жыл бұрын
Thanks mate it’s the Dalstrong Crixus shogun series.
@blueenglishstaffybreeder69563 жыл бұрын
@@LownSlowBasics do you have them as a sponsor or do you buy them 1 at a time ? Just bought my first one
@LownSlowBasics3 жыл бұрын
@@blueenglishstaffybreeder6956 they are a sponsor
@blueenglishstaffybreeder69563 жыл бұрын
@@LownSlowBasics you lucky +%^#£€¥=#
@blueenglishstaffybreeder69562 жыл бұрын
@@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
@nelsonbrooks Жыл бұрын
Spoken in Aussie; now that’s a knife!
@huck92933 жыл бұрын
so when you're cooking the pork belly in such high heat, doesn't it make the meat tough?
@LownSlowBasics3 жыл бұрын
Not when you cook it to the internal temps listed as it starts to break down
@mattvdr15073 жыл бұрын
Did you borrow that blade from Jason to cut the meat? 😅
@LownSlowBasics3 жыл бұрын
😝😝😝
@culturevulture62923 жыл бұрын
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.
@LownSlowBasics3 жыл бұрын
Stainless bowls work a treat 🔥
@thepontiff75053 жыл бұрын
that looks sick, so is selling steak shooter your only job now?
@LownSlowBasics3 жыл бұрын
Not quite :) making videos too.
@Blaqk_Frozste3 жыл бұрын
pork bao
@LownSlowBasics3 жыл бұрын
🔥🔥🔥
@davidtrebell21845 ай бұрын
Lump charcoal is the only way to go
@raymondmarteene70473 жыл бұрын
Don’t have the patience to make steamed buns!!!…..from someone who can smoke a piece of brisket all day 🤔🤣🤣