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Serves: 6

Pork Belly Roast

Prep Time
15 min.
Cooking Time
1 h
Difficulty
Medium
BBQ Temperature
250°C / 180°C
Method
Indirect
Prep Time
15 min.
Cooking Time
1 h
Difficulty
Medium
BBQ Temperature
250°C / 180°C
Method
Indirect

Ingredients

Pork Belly Roast  Lapland Weber  H2 A4666  Recipe  V2
  • 2kg Pork belly

Pork Rub

  • 2 tbsp. Salt
  • 2 tbsp. Paprika
  • 4 tsp. Garlic powder
  • 2 tsp. Mustard powder
  • 2 tsp. Black pepper

Special Equipment

Instructions

    In the kitchen

  • 01 Score the fat of the pork belly with a sharp knife in a diamond pattern, keeping the cuts quite close together.
  • 02 Place the pork belly, skin side down, on a cutting board and distribute the pork rub onto the meat, leaving the skin free from the rub.
  • 03 Turn the pork belly and rub the skin with a generous amount of salt, this will help form a good crackling.
  • At the barbecue

  • 01 Prepare the barbecue for indirect heat, approx. 250°C. If using a 57cm charcoal barbecue, you will need ½-chimney starter of lit Weber briquettes.
  • 02 Place the pork roast over indirect heat and let it roast for approx. 30 minutes.
  • 03 Turn down the temperature to approx. 180°C and continue to roast the meat for another 30 minutes, or until the core temperature reaches 68- 70°C.
  • 04 Take the pork belly off the barbecue and let it rest for 10 minutes before cutting it.

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