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Serves: 4

Pork Belly with Mustard Glaze

  • Prep Time

    35 min.

  • Cooking Time

    2:30 h

  • Method

    Indirect

  • Prep Time

    35 min.

  • Cooking Time

    2:30 h

  • Method

    Indirect

Ingredients

Pork  Belly Low 346X318
  • 2 kg pork belly
  • Salt
  • Pepper
  • 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

Instructions

    In the kitchen:

  • 01 Roll the pork belly securely with kitchen string. Put on the ­rotisserie spit and secure with the forks.
  • 02 For the mustard glaze, put the mustard, sugar, brown sugar, apple cider vinegar, and spices in a saucepan.
  • 03 Simmer for about 20 minutes.
  • 04 Add the soy sauce and butter, then simmer for another 10 minutes and allow to cool.
  • At the barbecue:

  • 01 Prepare the barbecue for indirect heat, approx 175°C.
  • 02 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.
  • 03 Remove the pork belly and allow to rest for 5 to 10 minutes before carving.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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