How to Make Crispy Pork Belly

In this video i'm going to show you how to make crispy pork belly!

I think the best thing you can do to ensure you get the crispiest pork belly is to dry the skin out, I like to remove my pork belly from the packaging, wipe it down with paper towel and let it air dry in the fridge for 2-4 days.

I like using high indirect heat for cooking pork belly, for this pork belly, my cooking temperature was around 450F-500F/230c-260c.
If you have something to replicate the rack I used in this video but you don't have a charcoal BBQ, you could make crispy pork belly in your oven by following along to the temperature guides in this video!

I took this pork belly to an internal temperature of around 185F/85c which took around 90 minutes cooking time.

Another great tip if you notice your crackling over cooking or burning is to cover those parts in foil to stop them completely burning. This will give any other parts of the skin a chance to crackle up if they are a bit behind.

I hope this video helps if you're looking to make some crispy pork belly!

Here's some of my most commonly used prodcuts:

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#porkbelly #bbq #cooking

[mick]

Let’s take a moment to appreciate how clean Aaron’s BBQ are …. I mean holy crap mate you look after your gear
As for the pork belly, bloody awesome

[scottevans]

Everything I’ve cooked that I’ve seen on your channel has always been bloody good, Thanks Aaron

[matth]

In anticipation of this pork belly, the family is salivating 🤤

[boomasbbq]

Great vid mate! All the good info in there. I thought I knew it all about pork belly, and I learnt the glad wrap trick, cheers!!

[beka]

Man, you are the Pork belly Hero Aaron! Greetings Bernd 👍

[TheIdleButcher]

A new method - i need to get one of those racks!! Thanks yet again

[LazyLogical]

Great video! Easy and simple. Love your format and presentation.

[makeaneffort]

Cheers for sharing bruv!!! I will try this one.

[Mark.A.Waller]

WOW! SImply WOW! I want that rack! I am going to see if I can get one in the UK as that is a brilliant design! You cooked it to perfection Aaron, nice one! 🔥🔥

[ktmhaka]

Interesting belly rack, I have not seen that before. Bao buns with belly, coriander, cucumber, chilli and sticky soy is the bomb 💣

[ScottBicknell-sy]

Had my first crack at this today with the boomers rack and went really well. Only thing I struggled with was scoring the meat and using the jackard. I left it in the fridge with only the skin uncovered for 3 and half days then it was a real struggle to score. Turned out really good though

[Troffy]

Using that Stanley knife is such a fkn clever idea. Control the cut depth 👌🏻

[AOKeefe]

I got one of the pork racks from Booma too - they're great

[Feasood]

Amazing video! My mouth was watering just watching it. Would you follow the same process on the Oaklahoma Joes Bronco? How would you position the coals vs the pork belly rack?

[chrishewitt]

Thanks, Aaron, ordered one straight away! Hope you're on a commission, mate.

[jonathanberry]

Unreal, will be trying this step by step on the weekend! Quick question, last time i tried pork belly, i got it to temp in about 40 minutes, with the fat not fully rendered. Did i have my pit too hot? When the crackling has set, should i take coals out to lower the temp a bit so i can leave it longer on lower to let the fat render?

[mike.t.]

No need to cover in salt when in the fridge?? Such incredible results!

[sassall]

Top video as always. This might be a bit random. But odds of you doing smoked fish on the Weber?

[Incentz]

Haven't done one of these for a while.

[steve_giang]

What do you look for when buying pork belly?