Chasing the Pork Belly Holy Grail

My best work is always on the Weber kettle cooking indirect with basket either side all vent’s wide open.

The nature of the Weber is starts with high heat and the dies down a little through the cook.

If crackle isn’t set I just cook it skin side down direct over one of the baskets until it’s done.

How do you treat the skin in the leadup? For me some salt and in the fridge overnight uncovered. Moisture is the enemy of crackling. The salt will draw moisture out, and a conventional fridge will take moisture away.

Lots of people swear that the best way is to use an air fryer.

+1 for the salt and fridge method.

Pork is a two day event for great crackling.

Or there's THIS.

Captain wow thats a different take on it.

It's not the only method out there! but this method will give good crackle and soft rendered pork.

Quote from RobB

I think that’s at the heart of my problem. For my latest effort, SWMBO informed me in the afternoon that I was cooking pork belly for dinner. Said belly hadn’t yet been purchased. No amount of blasting with a heat gun was ever going to get it dry enough.

Thanks for the replies. I’ll try the salt/fridge method next time.

Some extra tips

1. The dryer the better. If it is from a vac pack, I do 48 hours if I can. Prep Friday, cook Sunday.
2. The skin should get dry enough that it is stiff and making the whole belly less bendy
3. From a butcher, it is already fairly dry so if you need to buy same day, that'll help.
4. If it is a big piece, don't let the fat pool on top during the cook. Put half an apple under the belly.
5. If you score deeply, or it is pre-scored, salt will collect in there. You can't get it all off/out and then when you re-salt before cooking it may end up too salty. So be careful with that.
6. Those sharp poky things (I bought one from UrbanGriller) do a great job as a scoring alternative, and you won't have to worry about the score lines collecting too much salt.
7. I think 200C is better than 220C. Maybe that is just because I kamado and the crackle needs a little more time. Most videos like saying to do it at 220C though.
8. If you use a kamado, close the bottom vent to a bee's dick, allowing the top vent to be open wider than usual. This helps dry out the interior a little.
9. If the meat is cooked (I like 93C), finish the crackle off in the oven/air fryer or whatever. It shouldn't need it by that point, but if it does, better that than drying out the meat while you wait for the crackle.

Also, my 2 cents. I don't salt. I salt only when going into the cooker.

A Jaccard is a good investment and can be easier than scoring the skin. I've also had success with this method - https://www.recipetineats.com/chinese-crispy-pork-belly/

Also, on days where I've been caught out and not got the best crackling (largely due to not drying out the skin enough)... I cheat a bit and use my charcoal starter to finish it off.

This is the one I use - https://www.bunnings.com.au/oz…charcoal-starter_p0014130

Just don't hold it in one place too long or you risk burning it a bit.

Quote from SilentBoB

A Jaccard is a good investment and can be easier than scoring the skin.

A "Jaccard" - so that's what they're called (as opposed to "pokey thing". )

Quote from Bduza

(as opposed to "pokey thing". )

That name works too and is more versatile

You can also use a sharp fork, skewer or knitting needle as your pokey thing if you want

Quote from Bduza

A "Jaccard" - so that's what they're called (as opposed to "pokey thing". )

Jaccard is a brand that people recognise. Technically it is a "Meat Tenderiser" or Docker

I find the large rectangular shape of the Jaccard hard to get into weird corners and the like, I prefer a smaller round one

Quote from Urban Griller

prefer a smaller round one

Just bought a cheap version of one of these round ones on Amazon for $5.60. Let's see if the cheap version works.

Quote from Narm Naleg

Just bought a cheap version of one of these round ones on Amazon for $5.60. Let's see if the cheap version works.

I'll be interested to hear! I've looked at these a couple times online, and invariable there is a review comment saying "not sharp enough for pork rind", so I chicken out.

I've followed this technique before, on the WeberQ, came out a treat

Slow Roasted Pork Belly with Apple Cider Glaze

Check out this delicious recipe for Slow Roasted Pork Belly with Apple Cider Glaze from Weber—the world's number one authority in grilling.

www.weber.com

Something I’ve not seen much around here is trussing the belly with butchers twine, into a sort of roll.

This allows the fat to run off and you can also place some aromatics, garlic, etc in the centre.

I did one like this on the Weber a few weeks ago and it came out perfect!

Quote from NT Lad

Something I’ve not seen much around here is trussing the belly with butchers twine, into a sort of roll.

Porchetta! I love it!