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Slow Roasted Pork Belly with Apple Cider Glaze

Laura Romeo - Weber Grill Expert

Difficulty: easy
  • People

    Serves 8 to 10

  • Prep Time

    20 min.

  • Barbecue Time

    5 h

Ingredients
Instructions

the Ingredients

Slow Roasted Pork Belly With Apple Cider Glaze With Logo 1
  • 2 kilograms pork belly, skin on
  • 2 teaspoons olive oil
  • 2 teaspoons sea salt

Apple Cider Reduction

  • 1400 millilitres apple cider
  • 200 millilitres apple cider vinegar
  • ½ cup firmly packed brown sugar

Instructions

This is the perfect pork belly; soft, tender, juicy meat, fat rendered and of course mouth-watering crunchy crackle. Served with a simple sour, sweet and tangy apple cider reduction; perfect for entertaining or a lavish night in.
  • Ensure your barbecue is clean and free from any grease or debris. Prepare the barbecue for indirect cooking over very low heat (110°C-130°C).
  • Ensure your barbecue is clean and free from any grease or debris. Prepare the barbecue for indirect cooking over very low heat (110°C-130°C). If you are using a Weber Family Q, set up your barbecue with a convection tray and a roasting trivet. (Recipe is not suitable for Baby Q or Weber Q models.)
  • Ensure your barbecue is clean and free from any grease or debris. Prepare the charcoal barbecue for indirect cooking over very low heat (110°C-130°C). For this recipe we recommend you use charcoal baskets, light 10 to 15 briquettes in one basket only. You will use the baskets to cook at a higher temperature later. Set a drip pan in between the two baskets.
  • Dry the skin of the pork and score the skin if the butcher hasn’t done so already. Score through the rind and just into the fat, about 3mm deep and at 1cm intervals. Rub a little olive oil all over the pork. Season and rub salt all over, especially giving the rind a good coating of salt.
  • Roast the pork belly over indirect very low heat, with the lid closed, for 4 hours allowing the meat to become tender, or until the internal temperature of the pork reaches around 80°C to 85°C.
  • Place your pork belly onto the trivet. Roast the pork belly over indirect very low heat, with the lid closed, for 4 hours allowing the meat to become tender, or until the internal temperature of the pork reaches around 80°C to 85°C.
  • Brush the cooking grills clean. Place the pork belly in the indirect cooking zone. Roast the pork belly over indirect very low heat, with the lid closed, for 4 hours allowing the meat to become tender, or until the internal temperature of the pork reaches around 80°C to 85°C. Check the temperature of the barbecue and add extra fuel if required to keep the temperature consistent.
  • While the pork belly is cooking, make the Apple Cider Reduction. In a saucepan on a stove top or on a side burner of a barbecue, boil the apple cider, apple cider vinegar and brown sugar together for 45 minutes, or until it has reduced to a syrup, stirring as needed. Best served warm.
  • Once the pork belly has cooked for 4 hours or has reached 80°C to 85°C, remove it from the barbecue and set it inside while you increase the temperature of the barbecue. Increase the temperature of the barbecue for indirect cooking over high heat (240°C-260°C).
  • Once the pork belly has cooked for 4 hours or has reached 80°C to 85°C, remove it from the barbecue and place it inside. Increase the barbecue for indirect cooking over high heat (240°C-260°C).
  • Once the pork belly has cooked for 4 hours or has reached 80°C to 85°C, remove it from the barbecue and set it inside while you increase the temperature of the barbecue. Prepare the charcoal barbecue for indirect cooking over high heat (240°C-260°C). Ideally use a Weber Chimney Starter to light additional charcoal, fill the charcoal baskets with the lit charcoal. Wait until the barbecue reaches (240°C-260°C) before returning the pork to the cooking grill.
  • Return the pork belly to the barbecue and roast it over indirect high heat, keeping the lid of the barbecue closed as much as possible, for 20 to 30 minutes, until the skin has crackled. Remove the pork from the barbecue and leave to rest for 15 minutes before slicing.
    Return your pork belly to the barbecue, onto the trivet. Roast the pork belly over indirect high heat, keeping the lid of the barbecue closed as much as possible, for 20 to 30 minutes, until the skin has crackled. Remove the pork from the barbecue and leave to rest for 15 minutes before slicing.
    Brush the cooking grills clean. Return the pork belly in the centre of the cooking grill, in-between the two charcoal baskets. Roast the pork belly over indirect high heat, keeping the lid of the barbecue closed as much as possible, for 20 to 30 minutes, until the skin has crackled. Remove the pork from the barbecue and leave to rest for 15 minutes before slicing. Close the top and bottom vents of your charcoal barbecue to save the fuel for next time.
  • Slice the pork belly and serve with the Apple Cider Reduction.

Tips

Leftover Idea: Add soy sauce to the Apple Cider Reduction, to make a salty, sweet braising liquid. Add the leftover pork to a small disposable foil drip pan, crackle side up. Fill the dish with the liquid, ideally the meat will be submerged, but the crackle will be exposed. Reheat in an oven or barbecue set up for indirect heat at 200°C for 30 minutes to warm through and harden the crackle. Serve with steamed rice and grilled greens.

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