The Only Way I Cook Pork Belly

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[@WilsonsBBQ]

Let me know if you prefer skin on or skinless pork belly!

[@DavidMitchell-e8s]

I prefer skinless enjoyed the video as always keep em coming

[@CRAZYSTANGS-vl6ko]

Get skin on then salt it an make homemade cracklings to put on the porkbelly taco gives extra flavor an texture. Great video

[@alexp2972]

Skinless

[@RockDog645]

Depends-skinless usually, unless I’m looking for a crispy skin application. I’ve used both for bacon and prefer skinless because you get better smoke flavor.

[@mariaubamos760]

With skin. Pork belly is not complete if there's no skin. Best when its crispy outside and soft inside😘

[@CaptnSMAK]

I’ve just finished cleaning my Pitboss ready for the first annual smoke of the year next weekend. Going to make this exactly as you say and I’ve just ordered a bottle of Yellowbird Jalapeño Condiment after your recommendation. To say I’m excited about this recipe is an understatement!

[@alexp2972]

Good to see you smashing out videos. Was that a New Years resolution 😂

[@joncurtis19]

Had this many times on the courses - always great

[@fredrikhedlund1261]

Love the Chud-style editing :) Great work!

[@Mark.A.Waller]

One of my favorites of bung on and forget! Easy to smoke and hard to over cook. Nice one mate.

[@WilsonsBBQ]

Mine too!

[@strengthcoachlondon]

I'd get it skin on, remove the skin, and whilst the belly is on the pit, I'd roast the skin in the oven to make crackling that I'd chop up and add to the taco for extra texture and flavour

[@Amocoru]

I've started making these recently and I'm NGL I think I prefer it to brisket. I know it's blasphemy but it's easier to make, harder to mess up, and far cheaper. If I have any leftovers(It's just my wife and I so this is pretty common)I toss it in my next chili just like I do with my brisket. Excellent video. If you like it sweet Chud's Sweetcheeks is amazing on it.

[@WilsonsBBQ]

That’s a great idea! I like to cube up the cold leftovers and re-cook into little pork belly bites. I’ll try them in a chilli!

[@907jl]

That looked really good. Nice job! For just straight up smoking like this cook, skinless is fine. But I kinda like skin on and cut it off myself, to make a side of chicharrones to garnish the tacos. Or if a direct heat cook, blister and crisp up the skin side, like doing whole hog. There's no such thing as a bad pork belly!🍻

[@davidk7262]

This is my weekend cook sorted 👍

[@andrewpope204]

Skin on pork belly is my favorite! You get that nice juicy fatty pork belly but with a crunchy delicious skin.

[@ShinyRacer22]

Looks tremendous does it reheat/freeze well?

[@jaket93jt]

Looks ace buddy where do you get your meat from

[@slideoff1]

Move to texas fast! Close to Brad.. Hurry!

[@ViewTalay]

I can never ignore a brisket

[@GHOLT81]

Thanks for this. You said that it does not need a long rest or hold which I get but could you hold it for a long time if required? Thanks again.

[@WilsonsBBQ]

Absolutely! It will hold really well overnight if needed

[@GHOLT81]

@@WilsonsBBQ Thanks.

[@Keasbeysknight]

throw some fat on a skillet and toast them tortillas up for an even better experience. we like getting some red cabbage, sliced up semi thin and put some fresh squeeze lime juice and salt on them for a pop of color and crunch. makes a fantastic brisket taco with some avocado or gauc!

[@brandonin_ny]

You’re not kidding that pork belly is expensive. Taco looked good 👍🏻

[@TheSussexOutdoorsman]

I know what I'm doing tomorrow.

[@TheK9ofthasc]

Pork belly is where bacon comes from.

[@WilsonsBBQ]

Sure is!

[@rondellchambers974]

Who in their right mind eats this type of meat with pepper on it?

[@shonhatley541]

Looks like a super quick and easy taco fix. Great job, Wilson. Keep'em coming, please.

[@tbear23]

I know I'm missing something, I've seen Gordon Ramsey and others slice their onions the same way but what is the need for the horizontal cuts. Don't the layers separate that part for you?

[@newbi123]

what would be the benefit of wrapping it vs not wrapping it? why did you choose to not wrap it until the internal temp reaches to 200 F ?

[@onehandclapping3094]

Never understood cutting the edges prior. F it! Cut it off at the end

[@Mrhandfriends]

We 100% want to try this !! Thanks 🙏

[@jducky3643]

275.c ? 🤔

[@andysaucedo3226]

Hit me up if you're ever in Mexico City.

[@WilsonsBBQ]

I’d love to go one day!

[@slideoff1]

Dave's got the choppin going on!

[@codytutor567]

Hard to beat a smoked pork belly, that looked delicious! I haven't thought to make tacos out of a belly (I almost always do burnt ends), but I think I'm going to give this a go. The onion/cilantro/lime is speaking my language!

[@RockDog645]

Great video, thanks for sharing! Yeah, white onions are definitely more traditional for the taco topping you made, yellow/brown onions can be really strong but the lime juice you added would definitely help with that. You could also soak or rinse the diced onions in water which will help lessens the bite. Some people even do this with white onions if they prefer a milder flavor.

[@chaseh2371]

I know you mentioned the tenderness being what you were looking for, but is there a temperature range for being done as well?

[@jtourettes]

Been selling pork belly this way from my pop up in Greece, an absolutely hit plus it's far cheaper than imported beef over here.

[@dansmith8512]

I love it that you are making videos again, great content and happy to see uk bbq. Could you cut down some of the fat to make it less fatty or do u need it/do u need that much fat

[@caseywilson812]

Cilantro and onion for the win! Thanks for the content .

[@handaloo]

Sped up rub shaking makes a very satisfying noise

[@adamgaunt6684]

Tried this for the first time late last year, blown away by the ease, flavour and texture. Up there as one of my favorites

[@sms9106]

Add tomato and jalapeno to the topping and ya got PICO.

[@christopherhubbard9677]

I’m going to give this a go on my ninja smoker 👍

[@harrythehorsebbq]

Cranking out great content recently! Love seeing it! Great cook my guy 🤙🏻

[@WilsonsBBQ]

Cheers mate! Appreciate you watching!

[@randypoe560]

glad to see another video. Well done!

[@WadeStringfield-r7z]

👍🏽

[@ryanbramich6951]

Nailed it. Out of curioisty what was the internal temp averaging when u pulled it at this texture?

[@WilsonsBBQ]

I’m not entirely sure. I’d probabaly guess somewhere between 185-195f / 85-90c. Thank’s for watching!

[@-EchoesIntoEternity-]

i would add some fresh slices of jalapenos mixed with the onions and cilantro

[@WilsonsBBQ]

That’s a good shout! I’ll try that next time

[@GavM]

Epic cut. Great vid. Keep em coming

[@WilsonsBBQ]

Thank’s for watching!

[@ixlzz]

Looks very good, well, except for the part with coriander, which tastes like bugs. We love pork belly skin on.

[@WilsonsBBQ]

😂

[@RockDog645]

Eat bugs much, do you? 😂

[@ixlzz]

@@RockDog645 , during my wilderness survival training, yes. Might as well have had coriander.