01
Roll the pork belly securely with kitchen string. Put on the rotisserie spit and secure with the forks.
Mustard glaze
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.
At the barbecue:
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.
Ingredients
Instructions
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
In the kitchen:
01
Roll the pork belly securely with kitchen string. Put on the rotisserie spit and secure with the forks.
Mustard glaze
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.
At the barbecue:
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.