androidapplearrowcart-big-outline cart-full checkchef-hatcircle-mediumcircle-smallclock download downloadenlargefacebookinstagrammagnifier menu-arrow-down pointer printershare star twitteruser-simpleyoutube

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.
Ingredients
Instructions

What do you need?

Recommended Tools