The flavours of this Cantonese-style crackled pork belly and spice infused caramel are absolutely irresistible (just read the ingredients list and allow your taste buds to water). This recipe is dedicated to two dear friends from Weber Grill Academy Singapore and China- William and Danny.
Prepare the barbecue for indirect cooking over high heat (220°C-260°C).
Related Grill Skills
Indirect Heat on a Premium Gas Barbecue
Ensure your barbecue is clean and free from any grease or debris. Prepare the barbecue for indirect cooking over high heat (220°C-260°C). Set up your Weber family Q barbecue with a convection tray and a roasting trivet. (Recipe is not suitable for a Baby Q or Weber Q Models.)
Related Grill Skills
Indirect Heat on a Weber Q (<2023)
Prepare the charcoal barbecue for indirect cooking over high heat (220°C-260°C).
Dry and score the skin of the pork belly if the butcher hasn’t done so already. Create a spice paste in a small bowl with 1 teaspoon olive oil, ½ teaspoon salt, five spice and ginger. Smother the paste over the flesh side of the pork belly. Lightly coat the rind with the remaining 1 teaspoon of olive oil and 1 teaspoon of salt flakes.
Once the barbecue has preheated, roast the pork belly over indirect high heat, with the lid closed, for 20 to 30 minutes, or until the skin has crackled. Avoid lifting the lid of the barbecue during this time.
Once the barbecue has preheated, place your pork onto the trivet. roast the pork belly over indirect high heat, with the lid closed, for 20 to 30 minutes, or until the skin has crackled. Avoid lifting the lid of the barbecue during this time.
Once the barbecue has preheated, brush the cooking grills clean. Place the pork belly in the centre of the cooking grill, in-between the two charcoal baskets. roast the pork belly over indirect high heat, with the lid closed, for 20 to 30 minutes, or until the skin has crackled. Avoid lifting the lid of the barbecue during this time.
Once the skin has crackled, reduce the temperature of the barbecue down to indirect medium heat (roast setting-190° to 230°C). Continue to roast the pork at indirect medium heat for a further 30 to 40 minutes.
While the pork belly is cooking, on a side burner or stove top make the caramel. Add all caramel ingredients to a Weber Small Casserole Dish and simmer for 5 minutes, or until it has become syrupy. Strain the caramel and discard the solids (if desired).
Leave the pork belly to rest for 15 minutes before slicing. Slice the pork belly and serve with the caramel.
Tips:
Tips for Buying: Avoid buying vacuum sealed pork, which has been packed in plastic, as it is much harder to crackle.
Scoring a pork belly: If the butcher hasn’t already scored the skin; Score the skin at 1cm intervals.Clean Barbecue: Ensure your barbecue is clean before you cook any pork roast to minimise the chance of a flare up.If the pork has cooked but the rind hasn’t crackled, remove the rind and return the rind to the barbecue and roast over indirect medium heat (190°C to 230°C) for 15 minutes to crackle whilst the pork roast is resting.
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