How to cook PERFECT, CRISPY PORK BELLY in the Weber kettle by David Ong

Are you trying to perfect your crispy pork belly with some next level crackle?

The Pitmaster University team are going to help you take your pork belly skills to the moon!

This is how to cook, PERFECT, SUPER CRISPY PORK BELLY in the Weber Kettle by David Ong and the Pitmaster University team.

The secret is dry skin and high heat but most don't dry the skin properly.

No boiling water! No scoring! No salt and vinegar the night before! None of that because I've removed these steps because they're simply unnecessary and you're about to find that out too.

Here's the link to the meat tenderiser. You don't need a fancy jaccard or to bash the skin too hard because you don't want the holes to go too deep.

Don't forget to take lots of pics because a pic will help me, help you to tweak things to perfection.

A picture of the raw meat, of the meat on the smoker and of the results will help immensely with you having a short cut to success and nailing it too.

Flick us a message at Pitmaster University on Facebook and we will help you hit those BBQ home runs.

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[LownSlowBasics]

Love it bro! Makes me hesitant to release my pork belly video this week after seeing this! Unreal stuff mate, love it.

[evildzik]

At @9:03 it say „skin side towards the fire” but it looks like it’s meat side towards the fire. What’s it meant to be? Will be cooking this on Saturday. Cannot wait. Great video

[jimmysjamin]

You have amazing willpower I would have done that with the first slice 😋❤️

[justinobrien]

Can not wait to try your technique ! 👌🏼 cheers mate.

[wassup]

Just cooked my first pork belly. Was beautiful! Thankyou!

[martynveele]

Well done mate!! I’m definitely trying this next time

[kseriesdan]

Awesome and good timing as I bought a 2kg belly to do and now I know how to cook it. Thankyou

[theodore]

Great work Ongy, I love how you updated the recipe / process and said its not worth using boiling water 👌

[wythesl]

Love the sound effects at the start 😆😂

[jagrdwoodfired]

That's a lot of beautiful work David, aweaome tips, love your work!

[Matthew-neiu]

I love this recipe and im definitely going to try it...at 8:51 when you place the pork in you say "skin side towards the fire" but it looks like you place the skin facing away from the fire/away from the camera? As in we can see the underside of the belly and fire is on the side of the cooker closest to the camera? Just wanted to clarify, thanks!!!

[benjamingilbert]

Thx bro ! I've been trying to make that crispy skin for ages without succès and this is it !! 🙏

[odopngy]

Amamzing. I've tried numerous times but I cant get it that crispy. This method is diff as I see most crisp at the end.

[tongietonks]

Nothing short of amazing!!! Happy Chinese New Year mate

[vrasis]

Hi Ongy, Love the video.
I've always gone to 145 internal, do you recommend trying 200-205?

[DigDDak]

damn what an wonderful recipe! love it from korea

[oliverjoost]

That looks awesome and will be tried soon. 😀

[timothyrhodes]

Love it...especially the pork induced o-face :-) Nice work mate!

[sitdownblueberry]

How deep is deep enough for the Jaccard holes? I'm smashing and squashing the meat hitting the skin with the Jaccard but I can't even see any holes? Is this typical?

[mateostojic]

Great video, thank you. One question: Why do you cook it on an angle? What would happen if it was hirizontal skin side down for the initial crisping phase?