Perfect pork with crackle cooked in a Weber kettle

Perfect pork with crackle, it seems to still be a myth to a lot of people and there are so many ways of creating it.

Dry it out, then pur water on it, salt it and draw moisture out of it but then have a layer of wet salt on the skin, rub lemon juice or vinegar on it.

Hold up a minute, how about a fail proof way of creating pork crackle, each and every time you do it, guaranteed.

That is what I have here for you now, a fail proof way of getting succulent moist meat with soft crunchy puffed up crackle on pork belly each and every time you cook it.

As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.

As always, cheers for watching

#BBQ #barbecue #pork #crackle #porkbelly #weber #schueysbbq



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Main Ingredients:
1.3kg (3lbs) centre cut of pork belly with skin on

Dry Brine Ingredients:
2 tablespoon kosher salt
1 tablespoon of brown sugar

Creating Crackle Ingredients:
Leftover oil from roasting pork belly
topped up with vegetable oil to make 1 cup in total


Items Used:
57cm (22”) Weber Kettle
Chimney Starter
Heat proof gloves
Briqhettes
Fire lighters
Portable gas top cooker
Cast iron pan







Feeds: 6 to 8

Style of cooking: Slow roasting and shallow frying

Preparation Time: 24 hours

Cook Time: 3 hours and 30 minutes

Rest Time: 4 to 5 minutes (1 minute per 100 grams)

Cuisine: Australian

Hydration: 7 x beers

Whether it be grilling, smoking, low n slow, how to videos or just your basics of BBQ, my aim is to help you along your BBQ journey. So make sure you have hit the subscribe and bell buttons, that way you can be reminded every time I upload new videos.

With 30 years of experience cooking on barbecues, you are getting my knowledge compacted into small weekly videos. These techniques work and I know this, as it is how I have been cooking on BBQ’s for three decades.

There is so much wrong information out there and my aim with all of my videos is to help you Master Your Grill by sharing my knowledge and experience and passing on actual practices that are tried and tested, not just copied.

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