• People

    Serves : 6

  • Prep Time

    15 min.

  • Cooking Time

    1 h

  • Difficulty


  • BBQ Temperature

    250°C / 180°C

  • Method



the 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


    In the kitchen

  • 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.
  • At the barbecue

  • 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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