Discover the ultimate recipe for a tender, slow-cooked rotisserie pork belly, packed with flavors from fresh herbs and a robust pork rub. Ideal for BBQ enthusiasts looking to elevate their grilling game.
Ingredients
2 kg / 4.4 lbs pork belly
50 ml / ¼ cup mustard
- 2 tbsp PitmasterX Pork Rub
2 tbsp fresh thyme
50 gr / ½ cup spring onions
Tools
Thanks to Kamado Joe for sponsoring this recipe Visit their website to learn more.
How to
- Begin by preparing your pork belly. If it's large enough, score the fat cap slightly without cutting too deep into the meat. This will help the fat render more effectively during cooking.
- Apply a generous amount of coarse mustard to all sides of the belly, ensuring it is well-coated.
- Next, season the mustard-coated pork with a liberal amount of pork rub, massaging it into the meat to enhance flavor absorption.
- Move on to preparing the fresh herbs. Finely chop both the thyme and spring onions, including the tender parts of their stems for added flavor and texture. Rub these freshly chopped herbs into the seasoned pork belly, working them into every crevice to distribute the flavors evenly.
- Now, roll the pork belly tightly, ensuring the herb mixture stays inside. Secure the roll using butcher's twine; if you're adept with knots, you might prefer using nautical-style knots for added security and aesthetic appeal.
- Set up your rotisserie by preheating your Kamado Joe (or any other suitable grill with rotisserie functionality) to 120°C or 248°F.
- Place the rolled pork belly on the rotisserie skewer and ensure it's balanced to rotate evenly. Add charcoal and a chunk of smoking wood to the grill, then position the heat deflectors and a drip tray to manage the fat drippings.
- Let the pork belly cook slowly, maintaining the grill temperature and turning the rotisserie occasionally to ensure even cooking. After about 4 hours, or once the internal temperature reaches 94°C or 201°F, remove the pork belly. It should be beautifully tender and infused with smoky, herbal flavors.
- Allow the pork belly to rest under a foil tent for 15-20 minutes before slicing. This rest period lets the juices redistribute, ensuring each bite is succulent and flavorful. Serve hot, garnished with additional fresh herbs if desired, for a dish that is as visually appealing as it is delicious.
