Wow Thank-you David! Great advice and great video. Can't wait to see more of your AF recipes, not least because I now have the same Air Fryer!
@pitmasteruniversity
2 жыл бұрын
Thank you very much! You're welcome and I'll see what I can do, as we cook in ours all the time. :)
@margaretteoh7871
2 жыл бұрын
U
@Bali_Evie_Buns
Жыл бұрын
I just made this today after drying it for 48 hrs it was AMAZING!! My husband is Peruvian and he's a chef, so he's very picky about food. I followed your steps, using only salt and pepper to season, and he LOVED it. Thank you!! 👍🌟
@pitmasteruniversity
Жыл бұрын
That's so awesome to hear! I'm glad to hear you made hubby happy! :) Thanks so much for watching and congrats on your success!
@mychildrencvb8652
Жыл бұрын
Where do you dry it out? In the fridge?
@andydr100
10 күн бұрын
How did you dry the skin ?
@user-gd1rz9pe3p
8 ай бұрын
left in the fridge for 48 hrs, cooked and came out nearly perfect, so happy with the result. will definitely do it again. Thank you very much for sharing with us
@pitmasteruniversity
6 ай бұрын
That's awesome to hear! So glad it worked for you too. Cheers for watching. 😊
@Alexander-dt8sk
2 ай бұрын
That kid is too cute! And she has a good palate. Excellent recipe. BTW you're the only guy doing these pork belly videos who turns the finished piece upside down to cut. It's so much easier to cut it this way. You see all the others struggle to get the cut started through the crackling.
@SirGregory
2 жыл бұрын
We tried it and it's the best we've ever achieved. Thanks so much. ❤️
@pitmasteruniversity
2 жыл бұрын
WOO HOO!!! That's so awesome to hear! Thanks for watching!
@PrettyLady7282
2 жыл бұрын
thankyou very much David! look at your little girl💛is eating the crackel belly
@pitmasteruniversity
2 жыл бұрын
Yeah she absolutely loves pork belly! Thanks for watching!
@nickstoli
Жыл бұрын
My goodness, that's looks great. My air fryer only has one level, but I'll still give it a try.
@pitmasteruniversity
Жыл бұрын
Thank you and thanks for watching! How did you go? 😊
@mariloulou9372
2 жыл бұрын
Thanks David I'm gonna have to give this a go. The look of that pork belly and the sound of that crackle my gosh!🙊👌
@pitmasteruniversity
2 жыл бұрын
Please let me know how you go. I'm always happy to help. Have a great weekend! :)
@lukecreighton1982
9 ай бұрын
I was a bit disappointed because my mrs tried your method before i got to. I wish i hadn't shown her so i could have been the one to look like a legend in the kids eyes. When she pulled it out she thought it hasn't worked but then i tried it and it was the best crackle she's ever cooked
@pitmasteruniversity
6 ай бұрын
Haha! That's awesome! I'm so glad to hear it worked for you too. Cheers for watching! 😊
@gordonfarcus8047
2 жыл бұрын
Absolute gold! This is the all the world needs to know about belly and crackle. Thank you for your selfless service to the cause.
@pitmasteruniversity
2 жыл бұрын
Thank you sir! I love sharing and want everyone to be able to eat pork like this! Please let me know if there's anything I can do to help. Thanks for watching! :)
@gerdsfargen6687
9 ай бұрын
Pork belly plus airfryer equals win! 😊
@pitmasteruniversity
6 ай бұрын
Amen! Cheers for watching and let me know how you go. 😊
@jenl5892
2 жыл бұрын
Thanks so much for this recipe! Dried our pork for 2 days like you suggested and it was spectacular 👍👍
@pitmasteruniversity
2 жыл бұрын
That's awesome Jennifer! I saw your post on Facebook. Do you mind if I share that to our Pitmaster University Facebook page?
@jenl5892
2 жыл бұрын
@@pitmasteruniversity yes share away! I'm proud of my work, I never cook. I call "airfrying" cooking haha
@pitmasteruniversity
2 жыл бұрын
@@jenl5892 thank you so much! Your results look awesome and is even better than a lot of cooks with more experience. Air frying is cooking to me too! :)
@viettran9714
2 жыл бұрын
Your recipe looks great and the result is awesome. Don’t mean to question you, it’s surprising me that 10 mins of 400 Fahrenheit and another hour of 350F do not burn the meat? I will definitely give this a try. Thanks for sharing
@pitmasteruniversity
2 жыл бұрын
Thank you and thanks for watching! Yeah no burning of meat in the air fryer that's been used in the video and those temps will be fine for most air fryers but I noticed the Anko 23L and the Cuisinart prefer temps of 350F for the crackle to set but I think if I put a thermometer in each air fryer, that they would be closer to 400F and think that their thermometers aren't accurate. In my original, older UFO style air fryer, I was cooking at 450F to set the crackle and I regularly cook at those temps in my Weber charcoal BBQ. Being able to lower the meat down from the top shelf helps because the intensity of heat is less there. Let me know how you go! :)
@viettran9714
2 жыл бұрын
@@pitmasteruniversity thank you, I have the old UFO one and the Gourmia air fryer as well. I am waiting for the meat to dry up then trying with my Gourmia one. Will definitely let you know the result.
@pitmasteruniversity
2 жыл бұрын
@@viettran9714 ah nice! Don't forget to make sure the skin goes hard before cooking, which can take 3-5 days to get just right and even longer, if it's been vacuum sealed. If you'd like to see more on the drying process and what to look for, check out this video. kzitem.info/news/bejne/0oGb4Kh3pH2oZY4
@stevehaddow8867
2 жыл бұрын
dave ..Love ya work and the selflessness and the shear will to help .... Ive got a tray AF .... I'm gunna bust one out this week !! Thanks heaps ....
@pitmasteruniversity
2 жыл бұрын
Legend mate! It's my pleasure! Please let me know how you go. :)
@easterxxx
2 жыл бұрын
Ongie, awesome video mate. Easy as to cook perfect crackle everytime.
@pitmasteruniversity
2 жыл бұрын
Cheers mate! Just saw this. Please let us know if there's anything we can do to help! Thanks for watching! :)
@sandraspeer8809
2 жыл бұрын
Thank you for sharing! Your pork looks delicious. Definitely going to try this!
@pitmasteruniversity
2 жыл бұрын
Thank you and you're welcome! Let us know how you go, as we're always happy to help. Thanks for watching! :)
@sandybunn5806
2 жыл бұрын
@@pitmasteruniversity Thank you. I certainly will let you know the outcome.
@sandraspeer8809
2 жыл бұрын
Tried your recipe today. It was a great hit, only the skin was not as puffy as yours is. The crackling was crispy and the pork was delicious. Thank you!
@user-iv8qb4pl6h
3 ай бұрын
Doing some right now but breaking three cardinal rules haha vac sealed pork, frozen/thawed, fridge for 12 hours not over night haha ❤
@tongietonks
2 жыл бұрын
Love the upload mate, love the shirt just as much too lol. Cheers
@pitmasteruniversity
2 жыл бұрын
Haha! Cheers mate! Yeah I luv all the old tv shows, especially Monkey!
@tongietonks
2 жыл бұрын
That stick and cloud!!! Had all the imagination of kids those days haha
@pitmasteruniversity
2 жыл бұрын
@@tongietonks haha! Yeah classic tv mate!
@karenboynes5195
Жыл бұрын
Thank you so much for the recipe ! It turned out perfectly
@pitmasteruniversity
Жыл бұрын
That's so awesome to hear Karen! Thanks for watching and sharing your results! 😊
@inesandrade1164
Жыл бұрын
Thanks you for that yumm I love it so much 💞💕👍👍👍👍 yummy
@pitmasteruniversity
Жыл бұрын
Thank you very much! Please let us know if there’s anything we can do to help. :)
@MichaelOrtello-ek7wi
4 ай бұрын
Pictured Perfect.
@hamishmatthews21
2 жыл бұрын
What a awesome video! Time to get a airfryer!
@pitmasteruniversity
2 жыл бұрын
Cheers mate! Please let me know how you go. Happy to help you nail it too! 😀
@andydr100
10 күн бұрын
Mr David .. if I do this on a regular oven do you think I would have the same results..
@Zeeblur
7 ай бұрын
Just tried this method and the crackling was a little disappointing, quite chewy. Where did I go wrong? Dried the skin in the fridge for 48 hours, followed your instructions, cooked at 160c for 45 minutes for the last part (two smaller pork belly pieces so I’d thought I’d do it for less). Reckon I should have cooked it at 180c for longer instead? Most of the skin bubbled up but some parts of the crackle wasn’t bubbly and kind of dark in colour.
@pitmasteruniversity
7 ай бұрын
Sorry to hear. Do you have any pics? Please reach out to us on Pitmaster University on Facebook Messenger and I’ll try work out what went wrong, as it’s rare this method doesn’t work.
@TheDreamLeaf
4 ай бұрын
Hey david! Just wanted to ask what you do to dry your pork skin before cooking it. Do you just buy the pork belly, poke holes in the skin, then leave it uncovered and skin-side up in the fridge for 8 hours? No need to lay the pork belly at an angle for water to run off the skin?
@smarmyparchment
2 жыл бұрын
Those hand gestures at the start had me certain that you're the most passionate Pork Belly chef this world has ever known. But what about the humble fan oven? What are the tips?
@pitmasteruniversity
2 жыл бұрын
Hiya Eoin! Thank you! Yeah I can't help but be addicted to a good pork belly! Sure! There's another oven method on this channel but I'd recommend using the drying process from our Super Crispy Kamado video and combine it with the oven video, which can be found here. Hopefully this link works. kzitem.info/news/bejne/zGiPk4qqfH6Wfm0 I'm going to redo my oven video in the next few months though, in recognition in the drying process improvements. Thanks for watching and let me know how you go. :) If you take lots of pics, it'll make it easier for me to help fine tune and tweak things to perfection. 😊
@voda5130
Жыл бұрын
Perfect so much love
@pitmasteruniversity
Жыл бұрын
Thank you very much and thanks for watching! :)
@frerdolim
2 ай бұрын
Bro, what Brand is your airfryer. I did not see you spear the pork skin. I'm now using an old school oven. Thanks you.
@kimgalo7313
7 ай бұрын
Perfect!
@pitmasteruniversity
6 ай бұрын
Thank you very much! Cheers for watching and let me know how you go. 😊 Please take lots of pics, like of the raw skin, once dried and of the results and I'll assist with tweaking it until perfect.
@jimfeger2391
2 ай бұрын
Doing this tomorrow! Today? Dry, belly, dry! 😊
@BundyDanger
2 жыл бұрын
Love the shirt bro.
@pitmasteruniversity
2 жыл бұрын
Cheers mate! I have so many fond memories of Monkey! Cheers for watching, I hope you're well.
@sudarshan619
2 жыл бұрын
My man from Perth ❤️
@pitmasteruniversity
2 жыл бұрын
Cheers mate! Happy New Year!
@kuraabella
2 жыл бұрын
that looks amazing
@pitmasteruniversity
2 жыл бұрын
Thank you very much! Let me know if there's anything I can do to help. :)
@johnsonquek
7 ай бұрын
so after drying the skin do you not need to make little holes in the skin to make the crackling better?
@pitmasteruniversity
6 ай бұрын
Good question. It can help but it's not necessary and I'd be more inclined to poke before drying. I have had success with and without poking holes. The problem is often people poke too deep, which can cause issues but the poking can assist with more even bubbling but I did one the other day and forgot to poke and it came out the same as if I'd poked. Please take lots of pics, like of the raw skin, once dried and of the results and I'll assist with tweaking it until perfect. Cheers for watching and let me know how you go. 😊
@hooha9588
2 жыл бұрын
Awesome video Dave!
@pitmasteruniversity
2 жыл бұрын
Thank you very much!
@voda5130
Жыл бұрын
Perfect so much love ❤❤❤❤❤
@pitmasteruniversity
Жыл бұрын
Thanks a million! Cheers for watching!😊
@ikura72
2 жыл бұрын
Hi, thanks for the recipe! Question : how do you dry it overnight? With salt? With a paper towel? Leaving at ambiant temperature? In the fridge? Thanks.
@pitmasteruniversity
2 жыл бұрын
Hiya Ikura. Uncovered in the fridge but it's really important to keep drying it until the skin goes hard which can take up to 5 days. Avoid vac sealed pork belly because it'll take longer to dry properly. I'd recommend checking out this video, where I go into the drying process in more detail because it's the most important part. Thanks for watching and let me know how you go. :) kzitem.info/news/bejne/0oGb4Kh3pH2oZY4
@jessicacollings6845
2 жыл бұрын
Now I gotta go to the shops!
@pitmasteruniversity
2 жыл бұрын
Haha! Sorryyy Jessica! Thanks for watching! Please let me know how you go, as I'm always happy to help. :)
@matthewtaylor8727
5 ай бұрын
Hi Dave, hey what brand is that air fryer. I’m interested in a shelf version myself. What temp does it go to?
@pitmasteruniversity
5 ай бұрын
Good question! The Anko 25L from Kmart. Usually around the $150 mark. Cheers for watching and please let me know how you go. :)
@nallya9018
Жыл бұрын
This looks great! Can this be done in a regular oven? I have an instant pot air fryer lid and it’s very small to fit a slab of pork belly. Also a mess to clean up. I want to try your method of drying for 2 days without any salt or vinegar, but cooking in the oven. Do you have a video or recipe for that? Thanks!
@pitmasteruniversity
Жыл бұрын
Hiya Nally. Yes it can be done in an oven but I need to update the oven video, to reflect the new drying process. The best way to ensure that your pork belly looks like mine is to avoid vac sealed pork or pork that's been frozen or sitting in plastic because it's less likely to get the next level, tiny bubble on bubble appearance and the same goes for not putting anything on before drying. If you remove the salt and vinegar and avoid the things mentioned, this method should work: kzitem.info/news/bejne/zGiPk4qqfH6Wfm0 But I would recommend watching this to see what I look for when the skin is ready for cooking. Sometimes it will take more than 2 days, if your pork's skin is wet. kzitem.info/news/bejne/0oGb4Kh3pH2oZY4 Thanks for watching! Please let me know how you go and if you take lots of pics, like before you cook it, so I can see how dry the skin is and during the cook, whilst in the oven and of the results, it'll make it easier to help you tweak things until perfection and it looks exactly like mine. :)
@nallya9018
Жыл бұрын
@@pitmasteruniversity thank you! I’ll check out those other videos for tips.
@pitmasteruniversity
Жыл бұрын
@@nallya9018 awesome! Let us know how you go. :)
@phillipamarshall869
2 жыл бұрын
This looks really good, I am a failure with pork belly every time. Do you only get your pork belly from the butcher or would the supermarket piece work just as well. thanks.
@pitmasteruniversity
2 жыл бұрын
That's a really good question Phillipa. Pork that hasn't been vac packed is your friend and usually that means getting it from a butcher but that's not always possible. The most important thing is to get the skin dry. So if it's been sitting in a vacuum sealed pack from a supermarket, you may need to give yourself a bit more time. When you first pull the skin out, it'll appear white but when it's dried properly, it'll look pink. It should start to feel hard to the touch. Pricking lots of tiny holes in the skin can help with the tiny bubbles but it's not necessary. Please let me know how you go, as I'm always happy to help.
@phillipamarshall869
2 жыл бұрын
Thank you so much, I'll try the butchers next.
@sally-annmales9964
Жыл бұрын
Great instruction. Can I do same with pork roast
@pitmasteruniversity
Жыл бұрын
Sure can! It’ll just require a bit longer to get the meat to melt in your mouth. Thanks for watching and don’t forget to take lots of pics, like of the raw meat, of it in the air fryer and of the results and it’ll make it much easier to assist in tweaking things until perfect.
@sandrasuherman
2 жыл бұрын
Hi David, can’t wait to try this method. Usually use salt crust. Question : If I use smaller slab (half of yours in this video), would you recommend reducing the cooking time?
@pitmasteruniversity
2 жыл бұрын
Hiya Sandra. Good question but I'd say that you should start checking for doneness with a skewer a little bit before I do but often if the meat is the same thickness, although it may be a different size, that it'll often cook in the same time, as I find thickness of the meat is a better predictor than weight. Thanks for watching and please let me know how you go. :)
@shiplife1396
2 жыл бұрын
Cannot wait to try- Thank you. What do you serve with it?
@pitmasteruniversity
2 жыл бұрын
I love it in a banh mi or an Asian inspired taco or even with some cauliflower purée and broccolini. Thanks for watching! Please let me know how you go. :)
@StevenT2
2 жыл бұрын
If drying the skin is the main trick, how exactly do you do that (there's no mentioning it in video)? Marinating and roasting it in the oven are the easy parts.
@pitmasteruniversity
2 жыл бұрын
Check out this video, as I go into it a bit deeper here. How to cook PERFECT, CRISPY PORK BELLY in the Weber kettle by David Ong kzitem.info/news/bejne/0oGb4Kh3pH2oZY4
@ttp0473
2 жыл бұрын
How do you get the skin to crisp evenly on the entire slab? I've tried it many times and keep getting giant bubbles in some areas and soft patches in others. I do poke lots of holes all over.
@pitmasteruniversity
2 жыл бұрын
Thanks for watching? What are you poking with? It's possible to poke too deep. Also what are you cooking with? Please message us at the Pitmaster University Facebook page messenger with some photos if you have them.
@jessicacrocos6044
2 жыл бұрын
Hi david, thanks for sharing my partner will love this.. Only question is we have a kmart brand AF 7L. Would you still do the same time for the pork as its a basket style, so we cant change shelves? Thanks 😊
@pitmasteruniversity
2 жыл бұрын
You're most welcome and thank you! Yep. I reckon those times and temps should work. Please let me know how you go and I'll do my best to help you nail it to. The most important thing is to get the skin dry. So if it's been sitting in a vacuum sealed pack from a supermarket, you may need to give yourself a bit more time. When you first pull the skin out, it'll appear white but when it's dried properly, it'll look pink. It should start to feel hard to the touch. Pricking lots of tiny holes in the skin can help with the tiny bubbles but it's not necessary.
@rjfoster81
2 жыл бұрын
Legend
@pitmasteruniversity
2 жыл бұрын
Cheers mate! Thanks for watching! Please let us know if there's anything we can do to help. 😊
@marshallfowler7696
2 жыл бұрын
Great easy to follow vid for this simpleton that doesn't like to cook but loves to eat!😂
@pitmasteruniversity
2 жыл бұрын
Thanks so much for watching! Please let me know how you go, as I'm always happy to help. :)
@chilliking7385
Жыл бұрын
Why have you removed the Spiking Step with the punch?
@pitmasteruniversity
Жыл бұрын
Good question. I've tried with and without and found it's not necessary but it can help make the bubbling more consistent. Cheers for watching and Merry Christmas!
@KainaazKenzy
7 ай бұрын
Hi David! How does one dry out the pork belly? Will keeping it open on a plate in the fridge, skin side up, for 24 to 48 hours work?? Or is there another way? Please do tell. Thank you!
@pitmasteruniversity
6 ай бұрын
Good question! It's important not to just go on time, so here's more on the drying process and details below. kzitem.info/news/bejne/0oGb4Kh3pH2oZY4si=jgBaPy6mJi5hewwy Cheers for watching and let me know how you go. 😊
@KainaazKenzy
5 ай бұрын
Thank you!
@LilGugz
2 жыл бұрын
Hey David, what brand Garlic Powder do you have and where do you purchase it? Everywhere usually has it "powderised" and not in a fine grain like yours.
@pitmasteruniversity
2 жыл бұрын
I usually like Costco garlic powder and find the grain size is the size I like.
@chefphillipdellpresents
2 жыл бұрын
So good!
@pitmasteruniversity
2 жыл бұрын
Cheers legend!
@matthewtaylor8727
6 ай бұрын
What air fryer is that? I like the shelves so you can do two different things at once.
@pitmasteruniversity
5 ай бұрын
Good question! The Anko 25L from Kmart. Usually around the $150 mark. Cheers for watching and please let me know how you go. :)
@matthewtaylor8727
5 ай бұрын
Does it go above 200? Mines a bit underpowered.
@pitmasteruniversity
5 ай бұрын
@@matthewtaylor8727what do you need to go over 200 for? All my stuff is produced at 200C and under.
@matthewtaylor8727
5 ай бұрын
@@pitmasteruniversitywith yours I agree no, with mine I think yes. Just wondering because I know mine won’t do that.
@pitmasteruniversity
5 ай бұрын
@@matthewtaylor8727temperature is all relative mate, so I wouldn’t worry about how hot it goes on the dial, more so about what it produces at the temp stated on the dial. I have one that goes hotter but hotter isn’t necessarily a good thing and I set crackle, without issue in this rig.
@cujimmykay53
2 жыл бұрын
Brilliant…👌🏼👌🏼👌🏼
@pitmasteruniversity
2 жыл бұрын
Cheers mate!
@shanep6884
Жыл бұрын
Unreal, how did you about keeping warm and crispy transporting it to your mum and dads place?
@pitmasteruniversity
Жыл бұрын
Cheers mate! I just foil the bottom of the meat and leave the crackle exposed. Cheers for watching and please let me know how you go. :)
@oliverivera7466
2 жыл бұрын
Question: Did you have to poke the skin with sharp needles or knife?
@pitmasteruniversity
2 жыл бұрын
Good question. Sometimes yes, sometimes no. It’s not absolutely crucial. The most important part is the drying of the skin but most people don’t take the time to get it right. Avoid vac sealed pork to start, don’t score and be prepared for 3-5 days of drying the first time. Once the skin is right, the rest is easy. Thanks for watching and let me know you go. If you take pics it’ll make it easier to help you perfect it too. :)
@d_twizzle9664
2 жыл бұрын
Looks good mate! Any changes you would make for a draw style where you can't really change levels?
@pitmasteruniversity
2 жыл бұрын
Cheers mate! Yep! You can stick a trivet or rack or something to prop it up. How have you gone prior with what you've got?
@d_twizzle9664
2 жыл бұрын
@@pitmasteruniversity sounds good, thanks mate. Haven't done one yet so I'm looking forward to it now after seeing your results 👌
@meghanreeves3866
2 жыл бұрын
Hello there! I just found you through Reddit - what kind of air fryer do you use? I tried to catch it in the video but keep missing it!
@pitmasteruniversity
2 жыл бұрын
Hiya Meghan! Thanks for watching. I've got 3 air fryers with one being a UFO style, which we no longer use but 2 see through door style ones. There's one from Cuisinart which we've only had a short time, that's been awesome and our trusty Kmart 3 in 1, which has been a workhorse. I much prefer the see through door style over the drawer style for room, being able to see things cook without opening and versatility, as they often have rotisserie and other handy accessories.
@michellecollins4974
2 жыл бұрын
I don’t understand tilting the air fryer. Does this pool the fat onto the counter?
@pitmasteruniversity
2 жыл бұрын
Ahh! It's to stop the fat pooling on the skin because any moisture on the surface will prevent the crackle forming properly. Very rarely does fat end up on the counter. You can also just put something under the meat to keep it on an angle but this works well for me.
@jarrodshipard
2 жыл бұрын
Nice one mate.
@pitmasteruniversity
2 жыл бұрын
Cheers mate!
@jarrodshipard
2 жыл бұрын
@@pitmasteruniversity it's been a while Ongy. Glad your doing well.
@minnesotaphatfoodies
2 жыл бұрын
You let it dry out overnight in the fridge? Covered or not or how?
@pitmasteruniversity
2 жыл бұрын
Yep! I prick the skin heavily and then dry it overnight in the fridge uncovered.
@minnesotaphatfoodies
2 жыл бұрын
@@pitmasteruniversity thank you! Somehow I missed that step in video 😂 Too bad my air fryer is different. It only has heat from top.
@pitmasteruniversity
2 жыл бұрын
No, thank you! I just checked and I left that bit out, so will have to repost with the edit. The one you have is fine. The one in the video only has the heat from the top too. Please let me know how you go.
@minnesotaphatfoodies
2 жыл бұрын
@@pitmasteruniversity will do! Thanks!
@jedraymond7052
2 жыл бұрын
Hey Ongy, what size is this PB? Also know any good butchers in Perth? I’m in Morley
@pitmasteruniversity
2 жыл бұрын
Hiya Jed. I really couldn't say at the top of my head, sorry mate, as I never check the weight but at a guess, I would say around the 1 kilo mark. I'm south of the river but I'd try Coventry Markets at the Asian butcher mate. Someone said they just shut down but I recall the Italian butcher having some reasonable stuff. The non vac packed stuff is the good gear. Let me know how you go, as I'm always happy to help. Happy New Year and thanks for watching! 😀
@jedraymond7052
2 жыл бұрын
@@pitmasteruniversity thanks so much for your reply! Will do! Happy New Year 😊
@TheDreamLeaf
2 жыл бұрын
Thanks for sharing! This looks amazing and simple; can't wait to try 😃 Just quick question - I've only got a drawer-style air fryer unfortunately. Though I do also have an oven & mini-oven. Would you change anything in the instructions for someone like me?
@pitmasteruniversity
2 жыл бұрын
You're welcome! I'm always happy to help. I've not tried in that style but lots have used that method with success, as people are sending me pics of their success stories. Don't forget to give yourself plenty of time to dry the skin. It should go from white to pink and feel hard to the touch. Sometimes I poke lots of tiny holes in the skin before it goes in the fridge for at least 24 hours but sometimes more. I find pork that hasn't been vacuum sealed to perform the best and make life easier with shortening the drying process. I've also got a video that I made for the oven too. Just take out the salt and vinegar step because I have simplified my method and removed that step. Here's the link: kzitem.info/news/bejne/zGiPk4qqfH6Wfm0 Please let me know how you go and I'll help you nail it too. :)
@TheDreamLeaf
2 жыл бұрын
@@pitmasteruniversity Nowadays, whenever you use air fryer to make the siu yuk. Do you poke holes in the skin before drying the pork belly in the fridge? Poke holes after drying in the fridge? Or don't bother at all?
@pitmasteruniversity
2 жыл бұрын
@@TheDreamLeaf I will often do so but it’s more for the reason that it is less likely to create big bubbles when poked versus not poked. You don’t necessarily get more bubbles but it can assist with the drying process to poke holes prior to placing in the fridge to dry. How have you gone with previous cooks?
@TheDreamLeaf
2 жыл бұрын
@@pitmasteruniversity I've tried it 4 times, with 3 different equipment lol. 1st and 3rd were great, 2nd and 4th could be better 🤣 But I'm learning with each cook, so the hope is I'll nail it eventually Is there a rule for you when poking holes in the skin? Hole in skin only, don't penetrate down to fat layer? Or to fat layer is fine, but don't reach the meat layer? P.S. Love how you're still responsive even to comments on a video months old. Thanks a lot for the help and insight! Already I've done pork belly better than my previous attempts because of you. I appreciate it 😊
@pitmasteruniversity
2 жыл бұрын
@@TheDreamLeaf nice! What sort of equipment are you using, as the method may vary slightly between cookers. Also, try to avoid vacuum sealed pork or pork that's been sitting in plastic, as that'll make it harder to get consistent, next level crispness. I usually only poke enough to just pierce the skin and going too far can have negative effects. The poker I use in my videos are perfect for the job.
@acash93
2 жыл бұрын
Looks great. However, I must point out that people boil/salt/marinate overnight to try to remove the gamey smell.
@pitmasteruniversity
2 жыл бұрын
I’m sorry but if your pork smells or tastes gamey, you need to change where you’re buying your pork from because it’s likely male pigs, which has a name.. Boar taint.
@gamingkings7240
2 жыл бұрын
How much does this weigh dude ?
@pitmasteruniversity
2 жыл бұрын
I never measure weight, sorry as weight has less bearing on cooking times than thickness and I don't find either reliable for predicting times. The most important thing is to keep cooking until the meat is tender, like in the video, as times can vary slightly from piece to piece. Cheers for watching and let me know how you go. :)
@lorraineyang2271
Жыл бұрын
How do you do this in the oven not the airfryer?
@pitmasteruniversity
Жыл бұрын
Hiya Lorraine. Try this method: kzitem.info/news/bejne/zGiPk4qqfH6Wfm0 But really important to note I’ve changed my drying method to this one and no longer use salt or vinegar to dry. I also avoid vacuum sealed pork, pork that’s been frozen or sitting in plastic, which can massively impact the results. Let me know how you go. :) Don’t forget to take lots of pics because it will make it easier to help you tweak things until perfect. This method has more on the drying: kzitem.info/news/bejne/0oGb4Kh3pH2oZY4
@JohnandMalie
2 жыл бұрын
Looks absolutely killer mate! Will have to try when I get a chance but I've got the Philips airfryer so we'll see how that goes ✌
@pitmasteruniversity
2 жыл бұрын
Cheers mate! That should be fine. Just make sure you give yourself heaps of time to get the skin dry first. Your life will be made heaps easier and the crackle be that bit better, if you can get your butcher to pre-dry it and not vac pack it prior to you receiving it too.
@sherineng7335
2 жыл бұрын
What is the temperature to set in the air fryer?
@pitmasteruniversity
2 жыл бұрын
Hiya Sherine. It really depends on the air fryer but I find the maximum setting for most air fryers works fine. This one was done at 200C but I did another in my other air fryer at 230C. My really old air fryer went to 250C, so all those temps should work. Please let me know how you go, as I'm always happy to help. :)
@Pauly027
2 жыл бұрын
Where's the air fryer from ?
@pitmasteruniversity
2 жыл бұрын
The one in the video is a Kmart 3 in 1 but there’s some very similar ones out there that come with a rotisserie too. I’ve also just bought a Cuisinart one for bigger cuts.
@mattd3553
2 жыл бұрын
Airfyer brand? Thanks mate..
@kaymccaul6967
2 жыл бұрын
KMart $129
@pitmasteruniversity
2 жыл бұрын
Yep! I’ve got two mate. The Kmart 3 in 1 with the see through door for $129 but I just bought a Cuisinart for bigger pork bellies. The one with the door and shelves not the drawer is better, if you can get one.
@pitmasteruniversity
2 жыл бұрын
Bingo Kay!
@nemozo
Жыл бұрын
How do you dry it?
@pitmasteruniversity
Жыл бұрын
Good question! Just in the fridge uncovered but you need to keep drying until the skin goes hard. Avoiding vacuum sealed pork will assist in giving you those next level results. Don’t forget to take lots of pics, like of the raw meat, so I can see how dry the skin is, of it in the cooker and of the results and it’ll make it much easier to assist in tweaking things until perfect.
@wakawaka430
Жыл бұрын
Where to buy this pork belly?
@pitmasteruniversity
Жыл бұрын
I get mine from a butcher in Perth. Just make sure you get one that hasn’t been vacuum sealed, if you want the next level results. Where are you located? Thanks for watching! Don’t forget to take lots of pics, like of the raw meat, so I can see how dry the skin is, of it in the cooker and of the results and it’ll make it much easier to assist in tweaking things until perfect.
@gujeswor4190
Жыл бұрын
I want start this business, can you give me advice for me?
@pitmasteruniversity
9 ай бұрын
Sure! Reach out to us on Pitmaster University on Facebook. Thanks for watching! :)
@boyblaze1170
Жыл бұрын
Tuntul bah yg sedappppp arhhhhh
@boyblaze1170
Жыл бұрын
Pulang..sy mau tu
@boyblaze1170
Жыл бұрын
Muli ndo kopio syg..
@MichaelOrtello-ek7wi
4 ай бұрын
Now, how am I supposed to eat that crackling with weak teeth? Lol
@pitmasteruniversity
4 ай бұрын
Ah! It’s a common comment but this crackle is light, not hard but also not too fluffy, so even my Dad who hasn’t got many teeth can eat it. Avoid vac sealed pork and salting until cooking and dry for an extended time and it’ll come out with lots of tiny bubbles. Thanks for watching and please let me know how you go. :)
@MichaelOrtello-ek7wi
4 ай бұрын
@@pitmasteruniversity thanks for the good advice.
@jodytang3029
Жыл бұрын
Mine had no crackle and I left it in the fridge to dry for 2 days
@pitmasteruniversity
Жыл бұрын
Sorry to hear! Was the pork vacuum sealed at all or in plastic?
@Elvie971
2 жыл бұрын
Does anybody tried with regular air fryer?
@pitmasteruniversity
2 жыл бұрын
Hiya Elvie. Yep. Lots of people have tried it and it has worked for them too. I've been getting lots of messages and photos of people's success. Let me know how you go.
@rickashton9840
2 жыл бұрын
Best way to dry the skin ?
@pitmasteruniversity
2 жыл бұрын
It's just at the start of the vid mate, there's a bit of prep right at the start which shows the drying process. Your life will be made heaps easier and the crackle be that bit better, if you can get your butcher to pre-dry it and not vac pack it prior to you receiving it too.
@pitmasteruniversity
2 жыл бұрын
Hi Rick. Here's another tip. The skin will appear white when you first start but when it's dried properly, it'll look pink. It should start to feel hard to the touch. I dry mine in the fridge uncovered on a rack, so it's elevated. I am about to do another video with a different air fryer, so will post the link when it's pblished. Pricking lots of tiny holes in the skin can help with the tiny bubbles but it's not necessary. Please let me know how you go, as I'm always happy to help.
@rickashton9840
2 жыл бұрын
@@pitmasteruniversity Thank you
@pitmasteruniversity
2 жыл бұрын
You’re welcome mate!
@peteryoung6897
2 жыл бұрын
Followed the video but the crackle didn't turn out great
@pitmasteruniversity
2 жыл бұрын
How long did you dry the skin out for?
@peteryoung6897
2 жыл бұрын
@@pitmasteruniversity 24hr
@pitmasteruniversity
2 жыл бұрын
@@peteryoung6897 did you wait for the skin to go pink, instead of white, as mentioned at the start?
@peteryoung6897
2 жыл бұрын
@@pitmasteruniversity yep
@pitmasteruniversity
2 жыл бұрын
There’s something going wrong. Flick me a message with some pics to the Pitmaster University on Facebook and I’ll try work out where you it went wrong.
@bpregont
2 жыл бұрын
I find it funny that people will eat pig skin blisters and find it amazing but if I ate a blister off my hand they would find it disgusting.
@pitmasteruniversity
2 жыл бұрын
Are you saying you'd eat another cut of a human or eat something else from yourself? This is literally the weirdest comment I've ever had! 🤣
Пікірлер: 204