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.

Pitmaster X Rubs: In stores now

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.
Pitmaster X Rubs: In stores now

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