The Secret of Ninja Woodfire Belly Pork

[@user-oe3ni8zv1x]

hi i just did my first pork belly on ninja. Thanks brother, it turned out amazing. People don't load the stuff up with all the bull they are putting on. Salt pepper garlic, whatever this guy has; best!!!!! mine was a frozen one from Germany. unbelievable. Try this one/

[@MrSmalley300]

Normally I use a Pro Q, but just purchased the Ninja and was concerned if it would deliver, you have confirmed it does so here goes. Great video Thanks

[@DutchyOutdoorCookingBBQ]

Glad I could help!

[@toosas]

Very good guide but I think I would turn it around first to give the meat a chance to absorb some smoke then flip it and finish it

[@paulakehurstdevisme9692]

What I find bemusing is that you set the timer for 3 hours only cook for 1 hour 20 turn up the heat to 200C, and then no more times mentioned!

[@ketoMike]

Gotta love pork belly

[@DutchyOutdoorCookingBBQ]

Belly Pork is my favorite thing to cook Mike!

[@axelf6145]

Excellent Video thanks

[@BBQLIFE]

Beautiful pork mate.

[@zedali2579]

Hello, would you cook a strip of belly pork with ribs in the same?

[@DutchyOutdoorCookingBBQ]

Yes

[@zedali2579]

@@DutchyOutdoorCookingBBQ thank you.

[@peterdriver3187]

how long did you cook it at the higher temperature

[@CatScratch244]

Fabulous! 💥 I know that was Delicious! Wow 👍😋

[@DutchyOutdoorCookingBBQ]

It tasted amazing, will do a 2nd Belly Pork cook, showing my other method soon!

[@CatScratch244]

@@DutchyOutdoorCookingBBQ Sweet. Looking forward to it! I just found out about pork belly a few years ago and just cooked it in the oven and it was really good. I can only imagine what yours tasted like. 😊 I bought my ninja like 3 weeks ago and truly love it! Thanks!

[@djalex3333]

Hi At what internal temperature did you turn the grill up to get the crackling. Great video ive watched it 3 times I have my me and my grill should arrive tomorrow 😅

[@DutchyOutdoorCookingBBQ]

Thank you for watching! I look for around 90°C, but it’s the point where the skin looks good, not burnt, before turning the heat up to get the crunchy crackling.The meat should be tender by the time you hit 90°C.

[@lisaw2406]

Oohh that looks epic ❤

[@DutchyOutdoorCookingBBQ]

Thank You Lisa 🙏

[@pxbroccoli]

Beautiful

[@robertcrowjr]

Looks delicious! Nicely done as always!👍

[@DutchyOutdoorCookingBBQ]

Thanks Robert, tasted great!

[@carolynspencer5022]

Just doing this Steve followed your instructions fully but crackling not crispy like yours any ideas?

[@DutchyOutdoorCookingBBQ]

I cook Belly Pork all the time, and sometimes it just doesn’t Crackle, sometimes it’s because it’s bee frozen.

[@michaelnguyen3703]

Did you dry brine before hand or anything? Or meat straight from the butcher?

[@DutchyOutdoorCookingBBQ]

Meat straight from the butcher!

[@matthewfullagar1447]

Great video, did you need to refill the pellets during this 3 hour smoke?

[@DutchyOutdoorCookingBBQ]

Yes I did, refilled once.

[@karenrifkin4099]

At what temperature was the meat when you turned it up to 200C? You read out the internal temp at one hour but not at one and half hours when you turned up the temp. Thank you.

[@axelf6145]

Hi you have maby Moore Time Informations to the cocking Time? Please

[@DutchyOutdoorCookingBBQ]

80 minutes @ 135°C then 15 minutes @ 200°F

[@davidbondy8340]

Where can I get one of those meat piercers (for want of a better description)? Thanks!!

[@DutchyOutdoorCookingBBQ]

I got mine from EBay, just search meat tenderiser.

[@davidbondy8340]

@@DutchyOutdoorCookingBBQ - thanks! I found one at Amazon

[@selinasnowdon2834]

Hi Steve, love belly pork one of my favourites but obviously peasant husband doesn’t like it. Went to T&T the Chinese supermarket and thought I bought roasted belly pork but it wasn’t it was char siu pork so disappointed, also bought some soup bases for Chinese hot pot but both have doubijian in and I’m allergic to broad beans so can’t use so a bit of a disaster shop. Hope you’re keeping well. That belly pork looks so good. When I come to visit make sure it’s on the menu for me 😁

[@joshuadoyle7334]

Great video! One question, could you have gotten away with putting the foil straight onto the ninja grill plate instead of using that metal tray? Gonna follow the times and temps tomorrow, looking forward to it!

[@DutchyOutdoorCookingBBQ]

yes of course you can.

[@kablammy7]

Well done - presentation and delivery . Sorry not to be able to visit and get you to make one for me . Wish I had a star-trek teleport that could beam it over here to Florida USA . I just got my woodfire a couple of days ago - I am going to try to follow your directions and see if I can make it .

[@DutchyOutdoorCookingBBQ]

wish I could share it world wide!

[@PaytenGunia]

Did you do the full 3 hours

[@DutchyOutdoorCookingBBQ]

NO 80 minutes @ 135°C, then 15 minutes @ 200°C

[@PaytenGunia]

@DutchyOutdoorCookingBBQ thank God I asked bc I'm doing it now and just got to the last 15min

[@DutchyOutdoorCookingBBQ]

Check your temperatures, then keep a close eye on the crackling because it can burn very quickly.

[@PaytenGunia]

135 Celsius?

[@DutchyOutdoorCookingBBQ]

Yes 135°C, that’s 275°F then turned up to 200°C - 392°F

[@user-wr6cm8ty8r]

What is that skin piercing tool?

[@DutchyOutdoorCookingBBQ]

It’s from EBay.