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Serves: 8

Pork Belly Roast with Diamond Crackling

Prep Time
20 min.
Cooking Time
1:30 - 2 h
Method
Indirect
Prep Time
20 min.
Cooking Time
1:30 - 2 h
Method
Indirect

Ingredients

Weber  Baker  Brothers 4151 346X318
  • 2.5 - 3kg pork belly
  • 1 - 2 onions
  • 400g prunes
  • 100g coarse sea salt
  • BARBECUE RUB
  • 4 tsp granulated sugar
  • 2 tsp paprika
  • 2 tsp dried oregano
  • 1 tsp celery salt
  • Salt
  • Pepper

Instructions

    In the kitchen:

  • 01 Grind all the ingredients for the rub together using a mortar and pestle until fine.
  • 02 Score the fat of the pork belly with a sharp knife in a diamond pattern, keeping the cuts quite close together.
  • 03 Peel the onions and dice.
  • 04 Sauté the onion in a pan.
  • 05 Cut the prunes into 1x1 cm cubes.
  • 06 Place the pork belly, skin side down, on a cutting board and evenly distribute the rub onto the meat, leaving the skin free from the rub.
  • 07 Spread the sautéed onions and prunes on top of the meat.
  • 08 Roll the belly up and tie it with butcher’s string.
  • 09 Rub the skin with coarse sea salt.
  • 10 Place the pork belly on the spike of the rotisserie and fasten with the forks.
  • At the barbecue:

  • 01 Prepare the barbecue for indirect heat – approx. 180°C.
  • 02 Place the spike in the rotisserie and put a drip pan with water under the pork belly.
  • 03 The fat can drip into this, avoiding flare ups.
  • 04 Put the lid on the barbecue.
  • 05 Roast the pork belly for 1.5 - 2 hours – until the core temperature has reached 67-70°C. Let it rest 10-12 minutes uncovered before serving.
  • 06 Serve with Potato Salad or Grilled Courgette Salad.

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