Achieving Crispy Perfection with this Unbelievably Simple Glass Pork Belly Recipe!

Are you trying to perfect your crispy pork belly with some next level, glass, lechon style crackle?

The Pitmaster University team are going to help you take your pork belly skills to the moon with a super easy method. This is how to cook, PERFECT, SUPER CRISPY, GLASS, SHARD OR LECHON STYLE PORK BELLY in the any smoker but particularly the Masterbuilt Gravity Fed by David Ong and the Pitmaster University team.

The secret is dry skin and moderate heat at the start and high heat at the end. No boiling water! No scoring! No salt and vinegar the night before! None of that because I've removed these steps because they're simply unnecessary and you're about to find that out too.

Don't forget to take lots of pics because a pic will help me, help you to tweak things to perfection.

A picture of the raw meat, of the meat on the smoker and of the results will help immensely with you having a short cut to success and nailing it too.

Flick us a message at Pitmaster University on Facebook and we will help you hit those BBQ home runs.

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