Pork belly roast

Weber
8 servings Prep: 20 mins, Cooking: 2 hrs
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With diamond crackling.

By Food24 September 11 2015
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Ingredients (10)

2.5-3 kg pork belly
1-2 onion
400 g prunes
100 g sea salt — coarse
BBQ RUB:
4 tsp sugar — granulated
2 tsp paprika
2 tsp dried oregano
1 tsp celery salt
salt
freshly ground black pepper
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Method:

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 1×1 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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