Pork Belly Roast with Diamond Crackling

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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
400g prunes
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