To celebrate National BBQ Week, we've got the perfect pork belly recipe for you to cook-up a tasty feast for the whole family. Serve with a potato or grilled courgette salad.
2.5 - 3kg pork belly
1 - 2 onions
100g coarse sea salt
4 tsp granulated sugar
2 tsp paprika
2 tsp dried oregano
1 tsp celery salt
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.
- Spread 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.
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 flare ups.
- Put the lid on the barbecue.
- Roast the pork belly for 1.5 - 2 hours – until the core temperature has reached 67-70°C. Let it rest 10-12 minutes uncovered before serving.
If you're in search of an efficient fuel that will ignite quicker try the Weber Briquette - a new fuel designed to ignite quicker (under 20mins), burn stronger and last longer (up to three hours) £3.49 for 2kg, available from all major garden centres.
Recipe courtesy of www.weber.com