CRISPY SKIN SMOKED PORK BELLY | 3 Easy Recipe Styles | BBQ Champion Harry Soo SlapYoDaddyBBQ.com
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- เผยแพร่เมื่อ 8 ส.ค. 2024
- #HarrySoo #SlapYoDaddyBBQ #BBQPork
Viewer request from those who want to know how Harry creates a crispy skin pork belly cooked low and slow in three styles: Chinese, Low-n-Slow, and Texas-style. Click “SHOW MORE” for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq
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I like to use a utility knife (Stanley Knife) to cut the skin, you can set the blade length and have consistent cuts that don't go too deep.
Great tip Greg! I will try it next time
Haha Who's been watching Jamie Oliver
That’s genius, I made this yesterday and had the hardest time scoring the skin evenly
Thanks for that tip Greg!
Harry deserves to be a TH-cam Legend... so he can add it to his list of legendary titles
Keep spreading BBQ love!
Perfect timing Harry, my wife has been begging me for some crispy pork belly again and that hack is awesome brother!! Thank you for sharing and have a great weekend!
Rock on!
Pork belly perfection, right there. The crispy, crunch factor is spot on, and there are some amazing flavour profiles to compliment the pork belly. Cheers to you and Mr. Beans, Harry!
Cheers! Pork fat RULES!
I just made my 1st crispy pork belly a few weeks ago, it was amazing and a big hit with my daughter as well. Fun and delicious project.
Awesome Evan!
I did the Texas-style rub version on the weekend for my brother's birthday. It was fabulous. Thank you for taking the time to teach us so well.
You are so welcome!
Harry
This video is much appreciated. I've been on pork belly and there are hundreds of ways to cook these and honesty they all do taste ok.
It's all about the crunch. 😋
You're very welcome Carla!
Wow I love pork belly. Will definitely be trying this next! Awesome video Harry! Hope you and Mr. Beans are staying safe and healthy 💕
Thanks for stopping by Mary. Stay safe!
Just bought my first offset smoker. I had reviewed many videos on barbecued pork belly, it would be my first time, thought I had one picked out, but after watching your video I have changed my mind and will have to barbecue the way you do. Thank you.
Rock on! Let me know how it came out!
Thanks for all videos Harry now I spread BBQ LOVE I get many compliments on my BBQ thanks to YOU HARRY .
Rock on Dog!
I've been trying to get the perfect crispiness on my bbq pork bellies, and i was able to do it with this technique! Awesome video!
Awesome!
I smoked some pork belly yesterday using just salt and pepper for seasoning and finished them off by frying the fat side in oil like you demonstrated. It came out perfect and delicious.
Thank you so much for the tip Harry.
Keep the videos coming.
Cheers from Henry in Ontario, Canada.
Cheers back at ya in Canada!
OMG! Looks and sounds fantastic.
I'm going to give this recipe a try.
GREAT VIDEO HARRY.
Have fun!
Thanks Harry for another great recipe god bless you and your family
Thanks Juan!
Look Amazing. Can't wait for tomorrow when I can make it. I'm going for the 5 spice. Thanks Harry.
Have fun!
Thank you Harry. Great video and very informative as usual.
Glad to help!
That looks great, I will be trying this on the weekend 😋😋 Thank you.
Have fun!
Started at 7am total finish with rest 3pm 250°.(after first 3 hrs not touched spray every 30 mins) Pulled off with 4 probes reaching 207°, 203°, 205°, 203°, (last hr at that point) Basted with honey mustard and homemade seasoning.! Great vid!
Thanks for sharing your precision temp cook!
The crunch when you cut them up…and the whew… wow!!!! Thanks for this wonderful lesson. We have several Asian groceries locally. Can’t wait.
Hope you enjoy
@@SlapYoDaddyBBQ Other than leaving the belly in the fryer a bit to long, it was pretty darn good. Wasn’t sure how to judge, it can get away from you fast. My 5 spice is a bit heavy on the clove. I found another with a bit more anise.
Nice work Harry! Going to try the 5-Spice version. Thanks for simplifying things.
Use a lot and brush a touch of sesame oil as it makes the 5 spice flavors pop.
Hats off to you sir! For some reason pork belly cook is a mystery for me. This recipe seems so simple and delicious. I will be trying this technique!
Thanks for watching Bob!
Love grilling n barbecuing and it's refreshing to see some asian recipes come up on your channel! Not to be biased but some of the asian versions just simply taste better to me. Lived in California for a while long time ago and loved how accessible diff meats were and how fun it was to bbq with friends. And now I'm back in Manila with the pandemic and all, checking all your videos inspired me to get back to grilling, but now for my little ones. Just waiting on the loads of stuff I ordered from amazon and from PK to setup my little outdoor kitchen. Can't wait! Thanks for the very practical videos, you're a legend. Cheers from Manila!
Cheers back at you in Manila. Eat some sinigang and pancit palabok for me! I love Filipino foods!
Thank you Harry.... learned a lot!!
Happy to help Mike
The hack made it so easy to crisp the skin. Made it last for the playoffs. Just got back from the market with more for the Super bowl tomorrow. Texas recipe was the far winner of the three. Appreciate your post n time.
Happy to hear Sean. Enjoy your Superbowl weekend!
I tried the 5 spice. Sooo good and the frying the skin is brilliant. Thanks Harry!
Glad you enjoyed it Roger! Love the nice exotic aroma!
The 5 spice and Shaoxing wine were perfect! Although my "Texas rub" version was awesome too. Great recipe Harry! Thanks
Glad you enjoyed it
I need to try this! Watched few years ago. Glad I found this video again. I need the 5 spice ! I have done pork belly burnt ends but need these in my life! 💪🏼🍻
Thanks for stopping by. Be sure to pay attention to my tip to start with cold oil. It won't be crispy if you start with hot oil
About to give this a shot right now, first pork belly. Always appreciate the knowledge!
Be sure to start with cold oil when you crisp the skin
thank you Harry for all your great videos ,
your a great teacher
You are very welcome! Keep spreading BBQ love!
Exactly what I was looking for. Thank you.
Glad I could help!
Made the Chinese five spice one tonight. Amazing, thank you!
Fantastic!
I did it! I smoked that pork belly like you showed me on your video and it was good.👍
Thank you.
Rock on!
Soo Sifu: Good Sunday afternoon to you and the ohana! Thank you for producing this video. It was a great learning experience. I really enjoyed seeing you produce the siu-yuk, which was delicious as confirmed by Mr. Beans! You did an excellent job! Looking forward to your next lesson! Best wishes, and much 🧧, Sifu! 🧧🤙🐶
Mahalo Bill!
WOW! I cooked Pork Belly regularly, but never skin on. Now I know what I will be doing next weekend. Great Video!
Hope you enjoy
That is an amazing hack Harry! Trying that this weekend!
Let me know how it came out!
I use oyster sauce, garlic cloves and 5 spice to make a paste and use that to season the meat. Super good
Great tip!
Awesome, I've been waiting for this one since the char siu video!
Love both ways for pork!
Harry, thank you so much for an awesome video! I've never cooked pork belly but will do one soon.
Hope you enjoy
Your videos are always great! Sharing with your dog is my favorite part.
You are so kind! Mr. Beans sends hugs and love!
Seasons greetings to you and your family Harry you cave totally changed the way I BBQ and love your rubs here in the uk
Awesome! Happy to hear. Now queue and get vaccinated. We are far behind the UK!
This man is amazing!!
Thank you for your kind words and support!
This is one of the best videos on this I have seen I'm going to try this weekend think you.
Please do! The tip is to start with cold oil as hot oil won't crisp the skin a you have to slowly boil the water out of the fat in the skin.
Smoking a brisket while watching this video sure makes me hungry. Great video.
Thanks for watching Ron. Hope your brisket comes out awesome!
Mr Beans has to be the cutest BBQ judge in the world. Thanks for the video Harry. I’m gonna try this sooner rather than later. Your videos are much appreciated up here in Canada.
Hope you enjoy Chris and stay warm in Canada!
Perfection❤
Teach me Master!🙏🤪🤤👌
Of course. Many videos (800) on my channel. Ask if you have questions. Thanks for stopping byt!
An Asian with a cowboy hat 🤠!!! You know this is going to be friggin good !!
Welcome to my channel and 550 videos and 35 playlist to help up your BBQ game!
My website has 300+ recipes and blogs also SlapYoDaddyBBQ.com
Thank you,
You're very welcome!
I love the chicharrones hack!
Crunch! Crunch! Crunch! :-)
harry, i did my pork belly with 5 spices; didn't put sugar bc my health. it turned out great. only area i have was the burnt edges on the meat. the skin didn't get as crispy bc it had too much moisture. i did start the low oil process u mentioned slowly increase higher so oil won't pop. i should let it set for little while longer to drain the excess oil. it's ok since harder skin will be harder to chew for my age. i used the wood charcoal on the Kamado grill, no gas stove. first time i used the Kamado for the roast duck and now the pork belly. next time will be better. TY for your great demo!+++
My pleasure Robert. Keep spreading BBQ love!
🤤🤤🤤🤩🤩 the most easy how to video 👌🏽👌🏽
Glad it helped Javier!
Another great video Harry. I have never smoked pork belly that has achieved a wonderful taste. I have tried 4 or 5 times and failed miserably each time. I do have one more small pork belly in the freezer and will try your Asian Spice rub. Contrary to my failures at Pork Belly you Char Siew pork smokes are to die for. Every one I have done has been well received by family and friends. On a lighter note, you are making my spice cabinets too full, LOL. I even commandeered a cabinet in the laundry room for spices and still need more space.
This recipe is a keeper!
I am doing this Sunday for a Christmas treat for 10 folks. I'm going to add Carolina style with salt/brown sugar rub and a sweet mustard sauce.
Great idea!!
Oh man! I've got 3 pork bellies in the freezer and one is definitely gonna get this treatment, can't wait!! Once again thank you for all the great ideas. #slapyodaddy
Be sure the oil is cold when you complete my final phase with the crisping of the skin. Start w cold oil and gently heat oil so the skin will bubble
I tried doing something similar myself before seeing this video. My mistake was putting rub on the skin and when trying to crisp the skin, the sugars in the rub burnt. But if I follow the steps in this video, I'll become the most popular person in the neighborhood. Thanks Harry!
Give it a GO!
Harry I love you and Lubbock misses you! Doing this LBK style tomorrow in your honor sir. 👆
Thank you Sir! Guns Up!
Great video. So easy to say yours is the best, but you said five spice. I've done two picnic shoulders, and it makes sense the one I left uncovered was better than the second one I wrapped. Need to dry the skin
That is awesome!
Awesome !! Do more oven cooks :) ur oven brisket helped me out a lot
Will do Che!
Great video. I will do this tomorrow. I did the other more time consuming techniques and they were hit or miss. This is much simpler for a non-cook like myself.
Be sure you start with the oil is cold else it will not crisp up
@@SlapYoDaddyBBQ Will do. Thank you.
Excellent. Like a BOSS.
Thanks Greg!
I’ve watched 5 tutorials on this, and yours is the only one that isn’t about jumping through hoops to get it. So easy, and looks great.
I'm a cost-efficient and process-efficient pitmaster aka cheap and lazy. So I like to keep my process easey peasey KISS! :-)
Hi Harry. Great teaching video on making crunchy pork belly. I have a question for you though. In many of your previous videos on cooking beef brisket you have taught us on choosing a good quality brisket while in the store and also on how to properly trim a brisket. So my question is when picking out a pork belly is selection of pork meat as critical as it is for beef? Sorry for the long winded question 😅 , Rodney
Yes, marbling, striations, size, and symmetry of fat versus meat is important in picking bellies!
Beanz is awesome!
Mr. Beans sends love and hugs!
As always Harry awesome video! I have 2 questions regarding the SmokeFire please. Can you show what/how you use the pans to reduce mess under the grates and two do you use them when/if grilling? My smokefire will be for both. Thanks!
See my EX 6 videos as J show you how I place my half pans in the EX6
This will be our New Years appetizer!! I love your products and videos, I have gone from ok to awesome in the grill thanks to your tips/tricks! I see you used your GMG pellet, of others you have used do you like it best? All I have used is kettles and you can’t beat them but want a pellet for some convenience. Any help is appreciated
I like all my pellet cookers!
Making one of these tomorrow. I'm in a small town in Spain, and these are tough to find. Got lucky today and found one
Good luck! Let me know how it came out and if you like, send pics to harsoo@yahoo.com.
I'm definitely doing this soon!!
Pork fat RULES!
@@SlapYoDaddyBBQ How long do you leave in the pan to crisp up the skin? Thanks so much!
@@johnanderson6614 i don't remember the exact time. I'm guessing about 5 mins. I heated the oil slowly and when the oil was warm, I put the belly in
No overnight drying! Will try all styles and let you know! Thank you!
Please do!
I'm so jealous of Mr beans >> my mouth was watering watching that lol
Hey Rob, Mr. Beans sends you love and hugs
Going to try the 5 spice version in the near future.
Give it a go!
@@SlapYoDaddyBBQ I have a small pork belly in the freezer.
one area on making the skin crispy is using the oil to make the skin crispy on the last step. that really save the 2 to 3 days drying process. i will try to grill with my new Kamado grill pot i did the roast duck already in kamado pot. it turned out great. ty for the simple pork belly video. Bob for California
Hey Bob, the critical step is to start the cooked pork belly in cold oil and gradually heat it so the water will evaporate. My hack does not work when the belly is put directly into hot oil.
@@SlapYoDaddyBBQ ty n hope u can see my backyard Pekin duck project on u tube
I bought the 5 spices powder waiting for the pork belly from market. Now we can have two home made pork skin n crispy duck skin. Ty again.
I’ve did them the same way but on the big green egg then one in oil and one in the air fryer. Man the air fryer was hands down the best pork belly I’ve ever had.
Sounds great!
Thank you Harry, I am about to do it, but want to know if it can be acomplish on a UDS I put my chunks under the charcoal, but I notice that low n slow sometimes smolders really heavy, I'll use peach 6 chunks for 5 pounds and 5 pounds pork butt, to mix it with the belly in tacos :D
Sure. Good fire mgmt is key. I would pot a baffle in the UDS to make it purr at 200F. A cookie sheet or terra cotta plant base from Home Depot should work
Your amazing
Great video ! Been wanting to cook some Filipino lechon. Think your video will do the trick!
You will impress with these hacks. Be sure to get some patis fish sauce w raw garlic, and Kalamansit lime juice to make it legit Lechon!
@@SlapYoDaddyBBQ LOL...my Filipina mother-in-law won't allow me to run out of patis or calamansi. We even have toyomansi (a soy sauce and calamansi mixture). Love your videos! You do great work !!
I used this method with pork knuckles, and worked well.
Good to hear!
Hi i am from malaysia.. love your videos!
Welcome Ryan! Thanks for stopping by!
Harry, I noticed you put the pieces in the pan before the oil had come up to temp. Does this make a difference in how the skin crisps, or did I misread? Thanks!
Works better when you place in the 1/2 inch oil and raise the temp to 375F. That way, the water molecules don't boil and spatter.
Yummy cardiac challenge.
Eat sparingly!
Nice 👌
Thank you! Cheers!
I love pork belly!
Pork fat RULES!
Hi harry! Thank you so much for this video and crispy skin hack! For years, I have put it under the broiler to crisp up the skin. I will definitely try your method very soon! One question, what is the "wine" (liquid) you used for the Asian flavored pork with the 5 spice? Thank you so much for you Harry!
Use some Shaoxing wine which is a type of rice wine you find in an Asian store. Be sure you start with cold oil when you crisp the skin else it won't work.
Smart doggie! Go for Daddy's rub first!
I tried to make this in the oven once but the skin didn't crisp up even though it dried in the fridge overnight. Will have to use your hack next time. Thank you!
Give it a go and let me know
OMG 😲 😱 😲 😱
I am making my very on MiNi smoker. I know exactly 💯 % what my first smok will be!
You can do it!
So sayeth the Master!!
May the Pork be with you my young Paduan Mike!
Thank you for sharing this awesome video! I made a try following your instructions. But I have two problems. Can I get some help from you? One is the internal temperature of my pork belly is hard to get to 190F even it has been smoked for 6 hours at 225-250F. I finally took it out at 178F but the meet feels tender. My second problem is the pork skin is too tough. After I took the meat out of smoker, I fried the skin side for 1-2 minutes, but it only added a few bubble on it, and it is very tough like rubber. Did I smoke it too long and make the skin dried out or I should fried longer to make it totally pop up and turn crispy.
Yes, you made two mistakes. One, you did not lock your watch in the drawer. Two, you did not lock your Thermapen in the drawer. As I have tried to teach in my 400+ videos, you cook until crust sets, wrap, and remove when probe tender. There is no watch or thermometer used. Heat the oil from cold and place the cooked belly skin down. As the oil heats up, the skin will bubble. Try again. Rome was not built in one day and practice makes perfect. If 225F is too slow, switch to 275F. Good luck!
@@SlapYoDaddyBBQ thank you so much, I will try wrap next time.
This is what I was looking for. Like I mentioned in another video, I have a 10+ lb. skin on pork belly that I need to smoke.
Yes, I left you some advice and to have a phone number handy! :-)
@@SlapYoDaddyBBQ Hey, sorry to be so long getting back to you (only a year 😎😎🐷🐷) I tried your methods and everything turned out great. Also, I did a Carolina style with brown sugar and salt rub on the meat side, dry on top + a sauce made of spicy mustard, Worcestershire sauce, brown sugar and a little hot sauce. Crisped up the skin like you did in some rendered lard for crunchiness. Wonderful.
@@CosmicStargoat Great to hear. Please stay in touch. I'm retired and travelling on barbecue adventures. Hope to meet you.
What is the cooking oil temperature you want when frying?? Roughly how long is it submerged? Love your channel. I love Filipino Lichon.
I did not measure and I'm guessing about 350F. I heated the oil and put in the three pieces when the oil was warming up. My in-laws are Filipino and I'm the person my late Mother-in-Law taught her secret recipes to. I may start a Filipino food channel as I also love Filipino food. The patis and kalamancit is a killer umami combination!
@@SlapYoDaddyBBQ ahh yes. I would love a Filipino channel.
Nice!
Harry if we're trying to dry the skin should we be spraying it at regular intervals? Seems that would just slow it down. Seems like there should be plenty of fat to not have to spray?
I suggest you watch the belly as it cooks and spray if it looks dry. If it looks moist with fat, skip the water spray
Could the crispy part be achieved by putting them on a hot griddle? Love your videos!
Hey Tim, you need 1/2 inch oil to submerge the skin so it puffs up to become chicharrones. Hard to fry with 1/2 inch oil on a griddle
@@SlapYoDaddyBBQ Understood. Thanks Harry. Watching your videos from League City Texas!
A local store just started carrying pork bellies and I’m going to use your method when my pellet smoker comes in. Just curious how you would serve it. Cut into bite size pieces for an app? Slice it and put it on a bun? What would you serve with it? I’ve only had it in tacos. Thanks.
Put a pan to catch the pork jus when cooking the bellies. Add honey and butter to pork juice and a touch of Hoisin and sesame oil. Toss the cooked belly cubes in it and serve on top of steamed rice, garnish w scallions and Sriracha
@@SlapYoDaddyBBQ Sounds really good, definitely will give it a try.
If I lived next to Harry and I would gain 600 pounds. He is the Man.
LOL! Most of my food is give away! th-cam.com/video/i1q7mMrPWwI/w-d-xo.html
Great recipe Harry! But it took me over 6 hours to get to 195 internal temp with the smoker at 230F. Not sure why. In the end I put it in the oven at 275. But the end result was great!
Ok I read all your comments Harry. I should not hand focused on internal temp. Next time I will pull when it’s tender. Thanks for all your videos!!
Keep spreading BBQ love Steve!
What temperature did you have the oil at? Did you start with the oil cold and then heated it up?
The trick to getting crispy skin is to start oil at room temp to allow it to come up to temp very slowly to boil out the water in the skin. It won't work if you plunge the meat into hot oil. It takes time to slowly tease the water out of the skin so it gets crispy. Give it a go and let me know how it came out!
I didn’t see the link of the name of that wire grate the meat is cooking on & where can I buy one. Excellent vid. I’m going to ask my butcher to cut me up some Pork Belly!
You can find the grate at a restaurant supply store like Restaurant Depot. They come in various sizes for your needs
What temp did you pull the out at. Thanks
When probe tender, about 185 to 195F
Harry at what temp do you try and hold on the WSM when making bacon.
275F is my fav temp
about what temp was the oil when you fried the skin? I'm going to try smoking some pork belly soon and was thinking of putting a foil pan under the belly while smoking to collect the fat, and then basting the skin with the rendered fat every once in awhile to crisp it up.
start the fry oil at room temp and slowly raise it. If you start with hot oil, my hack will not work
Awesome! What oil are you using at the end please?
Canola
Which oil did you use for the skin? Peanut or vegetable?
vegetable oil