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the Ingredients
Instructions
“A real show-stopper of a recipe; perfect if preparing a feast for the family. The glistening crackling – it’s lipsmackingly gobsmacking!” Henry Herbert.
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.
- Serve with Potato Salad or Grilled Courgette Salad.
- 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.
- 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.
- Serve with Potato Salad or Grilled Courgette Salad.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
