Weber Bbq Pork Crackling
BBQ Pork Belly Crispy CracklingA lot of BBQ meat is cooked Low’n’Slow which is such an awesome way of cooking, as it renders tougher cuts such as briskets, ribs and pork shoulder juicy and tender, and this means usually cooking temperatures of around 110-120degC and cooking for numerous hours, and although it renders the meat soft and juicy, you miss out on the joy of pork crackling, as you would get in a traditional roast pork belly joint. The technique in this recipe gives you the best of both by crisping up the pork skin to smoky crunchy crackling of your dreams. Score and rubThe pork belly joint here was 2kg and easily enough for a family of four, the skin was scored with a stanley knife, without cutting through the fat layer, and then left uncovered in the fridge overnight for the skin to dry to help the crackling, the best crackling and meat comes from well reared pigs.
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I seasoned the skin with coarse sea salt, fresh ground black pepper and fennel seeds working these with your hands into the skin and fat. Pork belly On the BBQI set up my BBQ with the grill grate 20-30cm above medium hot lumpwood charcoal, I used the Kamado Joe ceramic BBQ in this case, but as long as you use a lid and the coals are not too hot this will work, and placed some lumps of apple wood from my garden to produce a fragrant smoke. You need to be vigilant that the crackling doesn’t burn, but with the lid of the BBQ on the crackling should start crisping up after around 30-40 mins, you can then turn the belly over. The joint needs then another couple of hours smoking at 160-180 deg C so the meat starts to become tender.
Weber Bbq Pork Crackling Roast
I then brushed the meat with BBQ sauce every 10 minutes for another 30-40 minutes until it had built up some layers of flavours.