In this video, i’m going to show you how to make crispy pork belly!
I’ve made crispy pork belly heaps of times on this channel, however i’ve never finished one off in the pizza oven, so in this video, that’s what i’ll be doing!
Before I forget, here’s the Jaccard I used in the video: https://www.amazon.com.au/gp/product/B074V2BS22?ie=UTF8&linkCode=sl1&tag=lownslowbasic-22&linkId=d26eb7e327b17246a195b829063c32f6&ref_=as_li_ss_tl
For this pork belly, I gave it a light trim, pierced the skin and let the skin dry out in the fridge for a couple of days, after that I scored the meat side, seasoned it and smoked it at around 135c/275F for 90 minutes or so before moving it into a foil tray with some apple juice to help get that meat nice and tender. After that I cranked up my pizza oven to build that crackling.
The result? You’ll have to watch the video….
Here’s some of my most commonly used products:
Low n Slow Basics Products (use code YOUTUBE10 to get 10% off your purchase): https://www.lownslowbasics.com.au/
Oklahoma Joe’s Smokers: https://www.lownslowbasics.com.au/product-category/smokers/
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
https://www.ebay.com.au/itm/225214849753
Boning/Trimming knife (use code “LOWNSLOW10 to get 10% off): https://victorinox.com.au/cutlery/fibrox-boning-knife-curved-15cm/
Meat: https://drakes.com.au/
Here’s our other socials below:
Instagram – https://www.instagram.com/LOWNSLOWBASICS
Facebook – https://www.facebook.com/LownSlowBasics/
Facebook Group – https://www.facebook.com/groups/819362085242553
#porkbelly
14 Comments
Yummy
Thanks for sharing Aaron, I thank you more for your honesty as we need more people like you on YT! I have failed many times and shared it, I am proud that I do because it saves them from doing the same mistakes I made!
Pizza oven is still a good idea, just need to get one hahaha!
Look forward to your next cook mate.
Love how Aaron is able to critique his work. I mean that pork belly looks 10/10 amazing so the fact it ain’t even close to his best is shocking!
Question dude. Can I put charcoal in the large chamber of my Oklahoma joes offset and grill there?
Loved the vid, and perfect timing, I had just grabbed out a pork belly for tomorrow.
G'day, it's great trying different ways to cook anything, as long as you learn what works and what perhaps needs a bit of tweaking and don't get discouraged 🤘
Have you ever tried using a pizza stone on top of the cooking grate or a cooking grate without holes in it on the drum smoker?
This has become my favourite channel. I can spend over an hour starting a fire in my webber kettle, what are your thoughts on Looft Lighters? – would be keen to see a review. Would also been keen to see a fusion of cuisine like a smoked tandoori chicken in the future.
Hey Thilthorpe aren't' you supposed to be getting ready for finals footy? Jokes aside another great video.
Enjoyed the video Aaron 👍was thinking 230degrees Celcius would have been plenty to finish the crackle but
What we learnt was excellent 🙏
Nice cook..what pizza oven is that ?
Wouaw c'est superbe 😍
Thanks for answering my question 🙏. Will try finishing it in the oven
Very cool! It's fun to see new and creative methods, even if they don't turn out perfectly the first time.