Crispy Pork Belly

Crispy Pork Belly

We used the Foil Boat Method to make our Crispy Pork Belly Roast taste even better. This recipe promises succulent pork with a crispy skin, meticulously seasoned and expertly cooked to perfection on the barbecue.



Thanks to Kamado Joe for sponsoring this recipe Visit their website to learn more.

How to

  1. Start by patting the pork belly dry with a paper towel.
  2. Using a chef's knife with a sharp tip, make small incisions in the skin.
  3. Cut the side of the meat into large pieces by making incisions, going about two-thirds of the way through.
  4. Season the pork belly generously with PitmasterX Tweety rub, ensuring it gets into the incisions.
  5. Take a large piece of sturdy aluminum foil and place the pork belly on it with the meat side down.
  6. Fold the aluminum foil around the pork belly to create a sealed foil boat.
  7. Cover the skin of the pork belly with coarse sea salt.
  8. Let it rest in the refrigerator for 2 days.
  9. After 2 days, remove the pork belly from the refrigerator and scrape off the salt, then discard it.
  10. Use a paper towel to wipe off any remaining salt.
  11. Brush the pork belly skin with rice wine vinegar.
  12. Place the pork belly on a barbecue with a temperature of 180°C or 360°F.
  13. When the pork belly reaches an internal temperature of approximately 92°C or 198°F, remove the aluminum foil.
  14. Place the pork belly skin side down on the barbecue.
  15. After a few minutes, the skin should become crispy, and the pork should be juicy. It's now ready to be sliced and enjoyed.

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