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.
Ingredients
1,5 kg or 3.3 lb pork belly
- 4 tbsp PitmasterX Tweety rub
600 grams / 3 cups coarse sea salt
2 tbsp rice wine vinegar
Tools
Thanks to Kamado Joe for sponsoring this recipe Visit their website to learn more.
How to
- Start by patting the pork belly dry with a paper towel.
- Using a chef's knife with a sharp tip, make small incisions in the skin.
- Cut the side of the meat into large pieces by making incisions, going about two-thirds of the way through.
- Season the pork belly generously with PitmasterX Tweety rub, ensuring it gets into the incisions.
- Take a large piece of sturdy aluminum foil and place the pork belly on it with the meat side down.
- Fold the aluminum foil around the pork belly to create a sealed foil boat.
- Cover the skin of the pork belly with coarse sea salt.
- Let it rest in the refrigerator for 2 days.
- After 2 days, remove the pork belly from the refrigerator and scrape off the salt, then discard it.
- Use a paper towel to wipe off any remaining salt.
- Brush the pork belly skin with rice wine vinegar.
- Place the pork belly on a barbecue with a temperature of 180°C or 360°F.
- When the pork belly reaches an internal temperature of approximately 92°C or 198°F, remove the aluminum foil.
- Place the pork belly skin side down on the barbecue.
- After a few minutes, the skin should become crispy, and the pork should be juicy. It's now ready to be sliced and enjoyed.
