Hey BBQ lovers! If you’re on the hunt for that perfect, crispy pork belly recipe, look no further than Greg from Ballistic BBQ. In this mouthwatering video, he takes us step-by-step through his process of creating an 11-pound masterpiece that’s not just a treat for the taste buds, but a feast for the eyes!
The Pork Belly Prep
Greg dives right into the action by skillfully prepping the pork belly. The first step in his Cantonese-inspired approach involves scoring the skin and applying a flavorful marinade that brings out the amazing taste of the meat. He doesn’t skip on technique here; after marinating, the pork belly is wrapped skin-side up and dried in the fridge for more than 30 hours. Patience definitely pays off!
Cooking the Pork Belly
With the pork belly prepped, it’s time for the magic to happen. Greg fires up the El Fuego Trio and sets it to run in pellet mode at a steady 375°F. This is where the trick begins: cooking low and slow until it’s nearly finished, then cranking the heat up to 425°F. This final blast of heat is crucial—it transforms the skin into a beautifully blistered, crispy crackling while preserving the tender juiciness of the meat underneath.
Why You Can’t Miss This Video
What makes this video a must-watch? Well, not only does Greg share his expert tips and tricks for achieving that golden crackling, but he also reveals how easy it can be to obtain restaurant-quality results right in your backyard. Plus, his friendly and engaging style makes you feel like you’re grilling side-by-side with a friend!
If you’ve got a passion for BBQ, outdoor cooking, and mouthwatering flavors, be sure to hit that subscribe button on Ballistic BBQ so you won’t miss any of Greg’s weekly cooks. You’ll find a treasure trove of inspired recipes waiting for you!
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