How to Make Crispy Skin Pork Belly

How to make crispy skin pork belly on your kamado:

cover the skin side of your pork belly with Corse salt over night in the refrigerator.
day after remove salt, pet dry, carve lots and lots of 2-3 mm deep cuts in the skin with a hobby knife
season the meat with your favorite rub

setting up the kamado:
ensure you have a two half moon deflector setup for low and slow.
set the bbq to 120 deg C or 250 def F
cook until 75-79 degr C core temp

remove 1 half moon deflector. create a 2 zone setup
Dome temp on the bbq 220-240 deg C

place the meat skin side towards the flames in your ikea rack.

watch and rotate if needed. it tales about 30-40 minutes to get perfect crackling.

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Видео How to Make Crispy Skin Pork Belly канала QBees BBQ and Bakery