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🔥
&
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