Best yet pork belly skin on

[PNWsmoke]

Tried oven and frying pork belly with skin on. Okay not great skin crunchy but chewy.
Watched Chud bbq pork belly and this is the best yet, crunchy skin and smoked.
2.5 hours at about 250-275. Cranked up heat to 350ish for 1hour or so on the pbc

[barelfly]

Dang…………

[grantgallagher]

Not much else to say that barelfly didnt. Nailed it, looks amazing!

[Bad Hat BBQ]

That looks good
I believe I will try your technique!

My pork belly is pretty good but I trim with a heavy hand

[PNWsmoke]

Beautiful color.
Followed this pretty closely. Used kosher salt as what was on hand.

https://youtu.be/Im4pQaWLgeU

[Troutman]

Try pouring hot oil over the skin for a super crispy finish like a porchetta.

[Donw]

Thank you for the link. Going to give this a go very soon.

[bbqLuv]

You Done Good.

[HawkerXP]

NICE!

PBC, PBC, PBC!

[Dr J]

Looks really good.

[Angryfish]

Dang that looks good!
I e been meaning to try a pork belly.

[Rob whatever]

I tried and failed at Chud’s technique. The skin was way to hard. I finally settled on frying the skin in neutral oil after I smoked the belly. Put it in a skillet with room temp oil and let the temp rise on medium heat until skin sizzles and it golden brown. Much crunchier, bitable pork skin.

rob

[PNWsmoke]

Maybe I got lucky.
I think you have to keep checking.
Cut little pieces off and try it

[PNWsmoke]

I have a couple pounds left and will try again.