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BBQ Pork Belly

Yields1 ServingPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

Crispy barbecued pork, with a subtly spicy rub and a deliciously sweet glaze.

The ideal centrepiece for your summer BBQ.

 8 Pork belly strips
 75 g Rock salt
For the spice rub
 35 g Sea salt
 1 tbsp Black pepper
 1 tsp Cinnamon powder
 1 tbsp Smoked paprika
 1 tbsp Onion powder
 1 tbsp Garlic paste
For the glaze
 150 ml Maple syrup
 150 ml Sherry vinegar
 1 tbsp Sea salt flakes
 ½ tsp Cinnamon powder
1

Score the pork by making shallow incisions on the surface of the meat. Cover with rock salt and leave uncovered in the fridge overnight.

2

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.

3

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.

4

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.