Normally I use a Pro Q, but just purchased the Ninja and was concerned if it would deliver, you have confirmed it does so here goes. Great video Thanks
@@DutchyOutdoorCookingBBQ Sweet. Looking forward to it! I just found out about pork belly a few years ago and just cooked it in the oven and it was really good. I can only imagine what yours tasted like. 😊 I bought my ninja like 3 weeks ago and truly love it! Thanks!
Hi At what internal temperature did you turn the grill up to get the crackling. Great video ive watched it 3 times I have my me and my grill should arrive tomorrow 😅
Thank you for watching! I look for around 90°C, but it’s the point where the skin looks good, not burnt, before turning the heat up to get the crunchy crackling.The meat should be tender by the time you hit 90°C.
Hi Steve, love belly pork one of my favourites but obviously peasant husband doesn’t like it. Went to T&T the Chinese supermarket and thought I bought roasted belly pork but it wasn’t it was char siu pork so disappointed, also bought some soup bases for Chinese hot pot but both have doubijian in and I’m allergic to broad beans so can’t use so a bit of a disaster shop. Hope you’re keeping well. That belly pork looks so good. When I come to visit make sure it’s on the menu for me 😁
At what temperature was the meat when you turned it up to 200C? You read out the internal temp at one hour but not at one and half hours when you turned up the temp. Thank you.
Well done - presentation and delivery . Sorry not to be able to visit and get you to make one for me . Wish I had a star-trek teleport that could beam it over here to Florida USA . I just got my woodfire a couple of days ago - I am going to try to follow your directions and see if I can make it .
Great video! One question, could you have gotten away with putting the foil straight onto the ninja grill plate instead of using that metal tray? Gonna follow the times and temps tomorrow, looking forward to it!
![ถามตรงๆ กับ อาจตุพร ทำไม ประเทศไทย ใครเป็นนายก ก็โดนด่า พอออกเเล้วคนคิดถึง!!?? l [Nickynachat]](http://i.ytimg.com/vi/3YFLMXxBGAs/mqdefault.jpg)
Normally I use a Pro Q, but just purchased the Ninja and was concerned if it would deliver, you have confirmed it does so here goes. Great video Thanks
Glad I could help!
Excellent Video thanks
Beautiful pork mate.
Fabulous! 💥 I know that was Delicious! Wow 👍😋
It tasted amazing, will do a 2nd Belly Pork cook, showing my other method soon!
@@DutchyOutdoorCookingBBQ Sweet. Looking forward to it! I just found out about pork belly a few years ago and just cooked it in the oven and it was really good. I can only imagine what yours tasted like. 😊 I bought my ninja like 3 weeks ago and truly love it! Thanks!
Looks delicious! Nicely done as always!👍
Thanks Robert, tasted great!
Oohh that looks epic ❤
Thank You Lisa 🙏
Gotta love pork belly
Belly Pork is my favorite thing to cook Mike!
Very good guide but I think I would turn it around first to give the meat a chance to absorb some smoke then flip it and finish it
Beautiful
how long did you cook it at the higher temperature
Hello, would you cook a strip of belly pork with ribs in the same?
Yes
@@DutchyOutdoorCookingBBQ thank you.
Hi At what internal temperature did you turn the grill up to get the crackling. Great video ive watched it 3 times I have my me and my grill should arrive tomorrow 😅
Thank you for watching! I look for around 90°C, but it’s the point where the skin looks good, not burnt, before turning the heat up to get the crunchy crackling.The meat should be tender by the time you hit 90°C.
Great video, did you need to refill the pellets during this 3 hour smoke?
Yes I did, refilled once.
Hi Steve, love belly pork one of my favourites but obviously peasant husband doesn’t like it. Went to T&T the Chinese supermarket and thought I bought roasted belly pork but it wasn’t it was char siu pork so disappointed, also bought some soup bases for Chinese hot pot but both have doubijian in and I’m allergic to broad beans so can’t use so a bit of a disaster shop. Hope you’re keeping well. That belly pork looks so good. When I come to visit make sure it’s on the menu for me 😁
At what temperature was the meat when you turned it up to 200C? You read out the internal temp at one hour but not at one and half hours when you turned up the temp. Thank you.
Hi you have maby Moore Time Informations to the cocking Time? Please
80 minutes @ 135°C then 15 minutes @ 200°F
Did you dry brine before hand or anything? Or meat straight from the butcher?
Meat straight from the butcher!
Just doing this Steve followed your instructions fully but crackling not crispy like yours any ideas?
I cook Belly Pork all the time, and sometimes it just doesn’t Crackle, sometimes it’s because it’s bee frozen.
Where can I get one of those meat piercers (for want of a better description)? Thanks!!
I got mine from EBay, just search meat tenderiser.
@@DutchyOutdoorCookingBBQ - thanks! I found one at Amazon
Well done - presentation and delivery . Sorry not to be able to visit and get you to make one for me . Wish I had a star-trek teleport that could beam it over here to Florida USA .
I just got my woodfire a couple of days ago - I am going to try to follow your directions and see if I can make it .
wish I could share it world wide!
Great video! One question, could you have gotten away with putting the foil straight onto the ninja grill plate instead of using that metal tray? Gonna follow the times and temps tomorrow, looking forward to it!
yes of course you can.
Did you do the full 3 hours
NO 80 minutes @ 135°C, then 15 minutes @ 200°C
@DutchyOutdoorCookingBBQ thank God I asked bc I'm doing it now and just got to the last 15min
Check your temperatures, then keep a close eye on the crackling because it can burn very quickly.
135 Celsius?
Yes 135°C, that’s 275°F then turned up to 200°C - 392°F
What is that skin piercing tool?
It’s from EBay.