Pork Belly with Mustard Glaze

Delicious pork belly roast. Give this show-stopper a try!

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In the kitchen:
  1. Roll the pork belly securely with kitchen string. Put on the ­rotisserie spit and secure with the forks.
Mustard glaze
  1. Put the mustard, sugar, brown sugar, apple cider vinegar, and spices in a saucepan.
  2. Simmer for about 20 minutes.
  3. Add the soy sauce and butter, then simmer for another 10 minutes and allow to cool.
At the barbecue:
  1. Prepare the barbecue for indirect heat, approx 175°C.
  2. 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.
  3. Remove the pork belly and allow to rest for 5 to 10 minutes before carving.
Weber Admin
October 17, 2016


  • 2 kg pork belly
  • Salt
  • Pepper
  • Kitchen string
Mustard glaze:
  • 4 tbsp mustard
  • 50g sugar
  • 25g light brown sugar
  • 75ml apple cider vinegar
  • 1 tsp chilli powder
  • 1 tsp black pepper
  • ¼ tsp cayenne pepper
  • 1 tsp soy sauce
  • 1 tbsp butter
Must Have Accessory

Weber® Charcoal Rotisserie