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  • People

    Serves : 4

  • Prep Time

    35 min.

  • Cooking Time

    2:30 h

  • Method

    Indirect

Ingredients
Instructions

the Ingredients

Pork  Belly Low 346X318
  • Completed step 2 kg pork belly
  • Completed step Salt
  • Completed step Pepper
  • Completed step Kitchen string
  • Completed step Mustard glaze:
  • Completed step 4 tbsp mustard
  • Completed step 50g sugar
  • Completed step 25g light brown sugar
  • Completed step 75ml apple cider vinegar
  • Completed step 1 tsp chilli powder
  • Completed step 1 tsp black pepper
  • Completed step ¼ tsp cayenne pepper
  • Completed step 1 tsp soy sauce
  • Completed step 1 tbsp butter

Instructions

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.

    In the kitchen:

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

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