Pork belly roast

Recipe from: 14 September 2015
recipe, braai, pork

Ingredients 11
Servings 1
Minutes 00:20

Ingredients

Serving Change
  • 2.5-3
    kg
    pork belly
  • 1-2
    onions
  • 400
    g
    prunes
  • 100
    g
    coarse sea salt
  • BBQ RUB:
  • 4
    tsp
    granulated sugar
  • 2
    tsp
    paprika
  • 2
    tsp
    dried oregano
  • 1
    tsp
    celery salt
  • salt
  • pepper
 

Method

00:20
 

In the kitchen:
Grind all the ingredients for the rub together using a mortar and pestle until fine.
Score the fat of the pork belly with a sharp knife in a diamond pattern, keeping the cuts quite close together. Peel the onions and dice. Sauté the onion in a pan.

Cut the prunes  into 1x1 cm cubes.
Place the pork belly, skin side down, on a cutting board and evenly distribute  the rub onto the meat, leaving the skin free from the rub. Then add the sautéed  onions and prunes  on top of the meat. Roll the belly up and tie it with butcher’s string. Rub the skin with coarse sea salt.
Place the pork belly on the spike of the rotisserie and fasten with the forks.

Equipment:
Rotisserie

At the barbecue:

Prepare the barbecue for indirect heat – approx. 180 °C.
Place the spike in the rotisserie  and put a drip pan with water under the pork belly. The fat can drip into this, avoiding flame ups. Put the lid on the barbecue.
Roast the pork belly for 1½ hours – until the core temperature has reached 67-70 °C. Let it rest 10-12 minutes uncovered before serving.

Recipe reprinted with permission of Weber.
 
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Read more on: braai  |  recipe  |  pork
 

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