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Pork Belly with Mustard Glaze

Serves: 4
2 kg pork belly
Kitchen string
Mustard glaze:
4 tbsp mustard
50g sugar
25g light brown sugar
75ml apple cider vinegar
1 tsp chilli powder
1 tsp black pepper
¼ tsp cayenne pepper
1 tsp soy sauce
1 tbsp butter
Recipe preparation

Delicious pork belly roast. Give this show-stopper a try!

In the kitchen:
  • Roll the pork belly securely with kitchen string. Put on the ­rotisserie spit and secure with the forks.

Mustard glaze

  • Put the mustard, sugar, brown sugar, apple cider vinegar, and spices in a saucepan.
  • Simmer for about 20 minutes.
  • Add the soy sauce and butter, then simmer for another 10 minutes and allow to cool.
At the barbecue:
  • Prepare the barbecue for indirect heat, approx 175°C.
  • Cook for about 2.5 hours until the meat reaches a core temperature up to 75°C, brushing occasionally with the glaze. Take care not to let the barbecue get too hot or the glaze may burn.
  • Remove the pork belly and allow to rest for 5 to 10 minutes before carving.