androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrow

Pork Belly Roast with Diamond Crackling

  • People

    Serves : 8

  • Prep Time

    20 min.

  • Cooking Time

    1:30 - 2 h

  • Method

    Indirect

Ingredients
Instructions

the 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

“A real show-stopper of a recipe; perfect if preparing a feast for the family. The glistening crackling – it’s lipsmackingly gobsmacking!” Henry Herbert.

In the kitchen:
  • Grind all the ingredients for the rub together using a mortar and pestle until fine.
  • Score the fat of the pork belly with a sharp knife in a diamond pattern, keeping the cuts quite close together.
  • Peel the onions and dice.
  • Sauté the onion in a pan.
  • Cut the prunes into 1x1 cm cubes.
  • 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.
  • Spread the sautéed onions and prunes on top of the meat.
  • Roll the belly up and tie it with butcher’s string.
  • Rub the skin with coarse sea salt.
  • Place the pork belly on the spike of the rotisserie and fasten with the forks.
At the barbecue:
  • Prepare the barbecue for indirect heat – approx. 180°C.
  • Place the spike in the rotisserie and put a drip pan with water under the pork belly.
  • The fat can drip into this, avoiding flare ups.
  • Put the lid on the barbecue.
  • 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.
  • Serve with Potato Salad or Grilled Courgette Salad.

    In the kitchen:

  • Grind all the ingredients for the rub together using a mortar and pestle until fine.
  • Score the fat of the pork belly with a sharp knife in a diamond pattern, keeping the cuts quite close together.
  • Peel the onions and dice.
  • Sauté the onion in a pan.
  • Cut the prunes into 1x1 cm cubes.
  • 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.
  • Spread the sautéed onions and prunes on top of the meat.
  • Roll the belly up and tie it with butcher’s string.
  • Rub the skin with coarse sea salt.
  • Place the pork belly on the spike of the rotisserie and fasten with the forks.
  • At the barbecue:

  • Prepare the barbecue for indirect heat – approx. 180°C.
  • Place the spike in the rotisserie and put a drip pan with water under the pork belly.
  • The fat can drip into this, avoiding flare ups.
  • Put the lid on the barbecue.
  • 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.
  • Serve with Potato Salad or Grilled Courgette Salad.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

Grill Academy Logo

More recipes

You May Also Like