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
WHAT TO DO
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.
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Recipe courtesy of www.weber.com