Crispy Pork Belly has got to be one of my favourite proteins which is usually cooked on a convection oven in my household.
But I wanted to take the flavour profile to another level by cooking it on my Weber Kettle with some Cherry Wood Chunks which developed a nice Charry-Smokey flavour which compliments our rub nicely.
I failed to achieve Crispy Skin on my first go a few months ago and am super stoked that this cook was a success.
RUB
– Salt
– Pepper
– Smoked Paprika
– Cayenne Pepper
– Ginger Powder
– 5 Spice Powder
– Garlic Powder
Method
1. Season the meat and salt the skin leaving it in the fridge uncovered overnight to dry out the skin
2. Set Bbq to 2 zones (left and right side) leaving middle as the cool zone.
3. Boat the Pork Belly leaving only skin exposed so doesn’t burn the edges
4. Cook at 400-450F for 30 mins then get the heat to scorching levels 500+F for the last 30 mins to achieve crackle. (i used a fan to promote airflow lol)
🔥THANKS FOR TUNING IN🔥
&
🔥DON’T FORGET TO LIKE, COMMENT AND SUBSCRIBE 🔥
——————————————————————————————————————-
➡️Please follow us on instagram @Aznbbqboy ⬅️
✉️Aznbbqboy@gmail.com✉️
————————————————————————-
#PorkBelly #PorkCrackle #Pork #bbqPork #Pork #weberkettle #bbq #bbqpitmaster #bbqaustralia #bbqcooking #bbqfood #bbqlife #grillnation #grillingfood #pitmaster #bbqfeast #webercooks #weberaustralia #roadto1k
source
0 Comments