Deliciously tender pork belly roast. Give it a try!
In the kitchen:
- Grind all the ingredients for the rub together using a pestle and mortar 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 cut in half. Peel, core and halve the apples then place in a heat proof tray or large drip pan. Sprinkle the brown sugar over the apples and onion. These should cook under the pork belly collecting the juices. Providing the temperature isn’t higher than 180°C they can cook for the duration.
- 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 so a good crackling can form. Rub the skin with coarse sea salt.
- Prepare the barbecue for indirect heat, approx. 170-180°C. If using a charcoal barbecue, place the drip pan with the apples onto the charcoal grate, with the coals on either side.
- Replace the cooking grate and roast the pork belly indirect above apples and onion for 3 hours, or until the core temperature of the meat reaches 75°C.
- If using a gas barbecue, we recommend placing the pork belly onto the premium grill rack, positioning the roast holder into the drip pan with the apples and roasting over indirect heat.
October 6, 2015