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:RotisserieAt 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. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.