PORK BELLY WITH MUSTARD GLAZE
People
Serves 4
Prep Time
35 min.
Grilling Time
2:30 h
- People
- Serves 4
- Prep Time
- 35 min.
- Grilling Time
- 2:30 h
the Ingredients
- 2 kilograms pork belly
- Salt
- Pepper
- Kitchen string
Mustard glaze:
- 4 tablespoons mustard
- 50 grams sugar
- 25 grams light brown sugar
- 75 milliliters apple cider vinegar
- 1 teaspoon chilli powder
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 teaspoon soy sauce
- 1 tablespoon butter
Instructions
- 01 Roll the pork belly securely with kitchen string. Put on the rotisserie spit and secure with the forks.
- 01 Put the mustard, sugar, brown sugar, apple cider vinegar, and spices in a saucepan.
- 02 Simmer for about 20 minutes.
- 03 Add the soy sauce and butter, then simmer for another 10 minutes and allow to cool.
- 01 Prepare the barbecue for indirect heat, approx 175°C.
- 02 Cook for about 2.5 hours until the meat reaches a core temperature up to 75°C, brushing occasionally with the glaze. Take care not to let the barbecue get too hot or the glaze may burn.
- 03 Remove the pork belly and allow to rest for 5 to 10 minutes before carving.
In the kitchen:
Mustard glaze
At the barbecue:
the Ingredients
- 2 kilograms pork belly
- Salt
- Pepper
- Kitchen string
Mustard glaze:
- 4 tablespoons mustard
- 50 grams sugar
- 25 grams light brown sugar
- 75 milliliters apple cider vinegar
- 1 teaspoon chilli powder
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 teaspoon soy sauce
- 1 tablespoon butter