The best way to make juicy pork belly crispy skin -- Experiment !!!

This technique can be used for lechon liempo and siu yuk to create a delicious pork belly crispy pork roast.

You can use these rub recipes instead:

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[Alx]

Hi. Here’s how the Chinese does it. We boil the belly for 10 minutes. Poke the skin when it’s cool. Added salt skin side up and leave them overnight in the fridge. We then slow roast it and put in on broiler settings and remove the salt for the last 10-15 minutes to crisp up the skin. When you washed away the salt, the moisture goes back to the skin. That’s why it won’t crisp. Vinegar will make the skin slightly crispy but the downside is it won’t last a day. Half day at most then it will turn soggy. We call it Siu Yuk. Hope you will experiment on this. I love your videos.

[O.C.]

I love the testing this channel gives in order to optimize grilling. Not only it saves time and resources, it also provides the best results with live comparisons! 10/10

[noobydoo]

Great video pit master! My experience on crispy pork skin that bubble up nicely is...we cannot go a lower than 250C. I always hover between 225C to 250C. 225 almost always fail and 250C gave the best bubbly result for the skin.

[Cookoutcoach]

These pork belly videos are fantastic. The belly is my favorite cut off of the pig and I’ve been working out what my most efficient way to crisp the skin is as well so thank you for doing so much of the research for me friend.

[TROYCOOKS]

That was a cool test brother!!! I was really impressed with the results. I appreciate you sharing this with all of us and I'm sure all of that Iberico pork was insanely good!!! Cheers to ya Roel!!

[toddhanabata]

I always wanted to know the key to making crunchy pork belly, now I know how. simply put . I need to get a grill the can cook hotter and with more even temperatures . Thank you because you explained it .

[cephas]

When he took that bite and said "That is a dream come true" I felt that!

[tatacalatrava]

this is the best crispy pork that should be shared with our families, friends and love one's in each every special day of the year, may it be Christmas eve, new year's eve, thanksgiving day, birthdays and on any event on this earth where people can enjoy a soft mouth watery yet as crispy as this pork and with the perfect aroma of love and joy!

[tusekandrija]

Hi Roel. I really like your videos and I already tried some of your recipes. The one of a things I like about you and your videos is that you always trying to make an excellent dish more better, like in this new experiment with pork belly. That is the difference between pitmaster and a true Pitmaster. Just keep on grilling and posting a new videos.

[rons.]

Takes a lot for a youtuber to admit he wasn't happy with past results in the other video and give it another go, big support from the mitten state!

[WishBBQ]

Keep up the experiments, love watching them! I've had amazing results using baking soda (zuiveringszout, niet bakpoeder!). Score the skin in a cross pattern (just the skin, not all the way to the meat), rub the baking soda into skin (vigorous and generous, but try to avoid spilling on the meat side), then leave in the fridge uncovered overnight, skin side up. The next day, rinse off the baking soda with vinegar, pat dry and straight on the kamado like you did here. No salt needed!

On a side note: Where did you buy those cooling racks? I've been looking for them all over, fellow Dutchman asking :). And I may have missed it, but what was the kamado temperature during most of the cook?

[PumaParisien]

Lovely video...just a quick question: what is the set temperature in the KAMADO before the final touch to crisp up the skin? Thank you

[DerGreve]

This is a great experiment!
The only problem is that I am laying in bed hungry now!

Maybe you can find a way to make the perfect crust on a kettle grill so that more people can enjoy.
What about the Moesta-Rotisserie? Could this be the right trick for the kettle grill?

The Xapron Aprons look great. I would be thrilled to get one of these.

Keep it up like this PorkmasterX!

[teresitaguillermo]

I do a lot of “lechon kawali” that’s how we call crispy pork belly in the Philippines.

I would boil the pork belly in a little soy sauce, sea salt and vinegar after 15 minutes, I would puncture the skin with a fork. Then I would let it rest and cool down at the ref overnite. For my final cooking I would cut the pork belly into small blocks and deep fry it. The result almost always is a crispy skin that can stay crispy even for over an hour. For the dip, we mix soy sauce, vinegar, hot chili (labuyo) and chopped red onions, a little salt and sugar to balance the taste. YUM !

But I do like your style of cooking. Never tried roasting my pork belly, but maybe I will. Thanks for all the tips. Love your channel.

[helderfonseca]

I loved the video and would LOOOOVE to replicate the recipe. If you can remeber, please share the cooking times and temperatures, please! Keep on grilling mate!

[eone]

In my country it is called samchan. But I also seasond the meat and put salt on the skin. I wraped it with aluminium foil and baked it for 30 minutes. After that I removed the salt from the skin and rebake it. I got a nice and delicious samchan with very good skin like krupuk.

On the other hand I follow all your advuce in making bacon and it is superb. Thanks 👍

[damienferguson]

The acid in vinegar breaks down fat and releases the fat an oil, it's why we put vinegar on fish and chips 2 help break it down in our stomachs, going back in history to fishermen, try washing greasy hands with vinegar, like you clean glass!

[edvalladolid]

what you created is identical to what we do in texas and comes from mexico called "carnitas" But traditonaly carnitas are deep fried slowly in a big pot or kettle. But with you awesome kamado grill you did it in a new way. Congrats and thank you. Love the way you have a good time and your good sense of humor.

[timonvanderstraeten]

That apron would be perfect round my pork belly 😂

[The_Heartless_Empath]

If you divide the coals in the kettle grill and place them on either side instead of in the middle you will get more heat over the top and not just through the bottom of your meat. Gives it more of a convection effect. Your skins will crisp up just fine. That's how I cook my pork jowls. It's a different cut but very similar in makeup.