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.
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.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
