Pork Belly Roast

Difficulty: Medium
Fuel Type:
  • People

    Serves 0 to 6

  • Prep Time

  • Barbecue Time


the Ingredients

Pork Belly
  • 2 kilograms pork belly


  • 2 tablespoon salt
  • 2 tablespoon paprika
  • 4 teaspoons garlic powder
  • 2 teaspoons mustard powder
  • 2 teaspoons black pepper


  • Score the fat of the pork belly with a sharp knife in a diamond pattern, keeping the cuts quite close together.
  • 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.
  • Turn the pork belly and rub the skin with a generous amount of salt, this will help form a good crackling.
  • 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.
  • Place the pork roast over indirect heat and let it roast for approx. 30 minutes.
  • 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.
  • Take the pork belly off the barbecue and let it rest for 10 minutes before cutting it.

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