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  • People

    Serves 4

  • Prep Time

    35 min.

  • Grilling Time

    2:30 h

Serves 4
Prep Time
35 min.
Grilling Time
2:30 h

the Ingredients

Pork Belly With Mustard Glaze
  • 2 kilograms pork belly
  • Salt
  • Pepper
  • Kitchen string

Mustard glaze:

  • 4 tablespoons mustard
  • 50 grams sugar
  • 25 grams light brown sugar
  • 75 milliliters apple cider vinegar
  • 1 teaspoon chilli powder
  • 1 teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon soy sauce
  • 1 tablespoon butter


    In the kitchen:

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

  • 01 Put the mustard, sugar, brown sugar, apple cider vinegar, and spices in a saucepan.
  • 02 Simmer for about 20 minutes.
  • 03 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.

Let's Gear Up

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