Ready to heat things up in the kitchen? Try making Frank’s Fiery Pork Belly Pinwheels—a tantalizing dish that combines spicy flavors with tender pork belly, all grilled to perfection.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
1 kg / 2.2 lbs pork belly
60 ml / 1/4 cup Frank’s Red Hot Sauce
- 2 tbsp PitmasterX’s pork rub
240 ml / 1 cup ketchup
60 ml / 1/4 cup Frank’s Red Hot Sauce
Barbecue Sauce
Pork Belly
2 tbsp Worcestershire sauce
- 2 tbsp PitmasterX’s pork rub
2 tbsp dark brown sugar
Tools
Thanks to Kamado Joe for sponsoring this recipe Visit their website to learn more.
How to
- Start by taking a large slab of pork belly and slathering it generously with Frank's Red Hot Sauce. Make sure every inch is covered.
- Sprinkle the PitmasterX’s pork rub on both sides, ensuring it’s well coated.
- Preheat your Kamado Joe to 120°C or 250°F and set it up for indirect cooking by placing heat deflectors under the grill grate. Ignite the grill and place the pork belly on the grate.
- Let it slow cook, allowing the smoky heat to tenderize the meat.
- Meanwhile, prepare the barbecue sauce. In a saucepan, combine ketchup, more of Frank's Red Hot Sauce, Worcestershire sauce, PitmasterX’s pork rub and dark brown sugar.
- Stir well and bring the mixture to a boil. Pour the finished sauce into a glass to cool.
- After a couple of hours, when the pork belly is cooked and has a beautiful crust, remove it from the grill.
- Let it rest briefly before slicing it into strips. Roll each strip tightly and secure it with a pin to form pinwheels.
- Brush the homemade barbecue sauce over the pinwheels to add a final touch of flavor.
