BBQ Pork Belly
Crispy barbecued pork, with a subtly spicy rub and a deliciously sweet glaze.
The ideal centrepiece for your summer BBQ.
Shopping list
For the pork belly:
- 8 pork belly strips
- 75g rock salt
For the spice rub:
-
35g sea salt
-
1 tbsp black pepper
-
1 tsp cinnamon powder
-
1 tbsp smoked paprika
-
1 tbsp onion powder
- 1 tbsp garlic powder
- 150ml maple syrup
- 150ml sherry vinegar
- 1 tbsp sea salt flakes
- 1/2 tsp cinnamon powder
Method
Score the pork by making shallow incisions on the surface of the meat. Cover with rock salt and leave uncovered in the fridge overnight.
The next day, remove the rock salt from the pork belly and dry the meat with a paper towel. Place the pork skin side down and coat with the spice rub ingredients.
Heat your BBQ to 180°C and place the pork belly skin side down on the grill. Close the lid of the BBQ and leave to cook for 40-50 minutes. Once the crackling is crispy, the pork will be ready.
Leave to rest for 10-15 minutes. While you wait, mix together the glaze ingredients and then pour over the pork once it's ready. Serve with your choice of sides.
Ingredients
Directions
Score the pork by making shallow incisions on the surface of the meat. Cover with rock salt and leave uncovered in the fridge overnight.
The next day, remove the rock salt from the pork belly and dry the meat with a paper towel. Place the pork skin side down and coat with the spice rub ingredients.
Heat your BBQ to 180°C and place the pork belly skin side down on the grill. Close the lid of the BBQ and leave to cook for 40-50 minutes. Once the crackling is crispy, the pork will be ready.
Leave to rest for 10-15 minutes. While you wait, mix together the glaze ingredients and then pour over the pork once it's ready. Serve with your choice of sides.