Stuffed BBQ Pork Belly

Stuffed BBQ Pork Belly

Introducing Porchetta 2.0! Elevating the art of roasting pork belly to create a crispy, succulent masterpiece, with a delightful surprise at its core that evokes the essence of a meatloaf. This recipe combines all the classics into one epic creation to rule them all. Stuffed Pork Belly is the new sensation.

Let me show you what this recipe is all about.

You can find the full instructional video at the end of this page.



Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.

How to

  1. Grab a big stainless steel tray.
  2. Cut out a piece of baking paper or butcher paper and cut out a piece of cling film layer that goed on top of the other paper and around the tray. 
  3. fill the cling film with a thick layer of around 400 grams or 0.9 lbs of coarse sea salt.
  4. Put the pork belly on top with the skin side pointing towards the salt. Press it down to get the best connection.
  5. Put another stainless steel tray on top of the pork belly together with a heavy cast iron pan to make sure you get the best connection to the salt and set it in the fridge for 24 hours.
  6. Create 250 ml or 1 cup of PitmasterX's Sweet Apple BBQ Sauce.
  7. Chop fine 40 grams or 0.9 oz of fresh parsley and 3 cloves of garlic.
  8. Put it in a big glass bowl and add 2 kg or 4.4 lbs of minced beef, ½ cup breadcrumbs, 2 eggs and 4 tbsp of PitmasterX's Classic BBQ Rub.
  9. Mix it up by hand until you have a smooth texture.
  10. Take the pork belly out of the salt and clean or use a same sized stainless steel tray with an added rack to put the pork belly in with the meat side up.
  11. Brush on a thin layer of the Sweet Apple BBQ Sauce on the meat side.
  12. Add a thick strip of minced beef in the middle and make sure you add just enough so that the 2 ends of the pork can still meet in the middle when folding it over.
  13. Roll it up and secure the 2 ends tightly by sewing it with butchers twine.
  14. Heat up your BBQ and set it for a roasting temperature of 140°C or 285°F.
  15. Put a wireless thermometer in the pork meat of your roast and let the pork belly roast for at least 4 hours until you archive a core temperature of 89°C or 192°F
  16. Let the temperature come up a little bit more while resting it on a cutting board.
  17. After 20 minutes, slice the roast in half and start slicing it into thin slices like a Porchetta before serving.

Watch full video

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