Get ready to impress with this juicy Rotisserie Pork Belly Roast, brimming with the flavors of autumn. This recipe is perfect for any BBQ setup, using simple ingredients to create a feast that's both delicious and visually stunning. This roast is perfect for sharing at any festive gathering or a cozy autumn meal. Enjoy the delicious layers of flavor in every bite!
Ingredients
about 3 kg or 6.5 lbs pork belly (skin on)
3 cloves garlic
1 large shallot
150 gr. / 5 oz. mushrooms
- 2 tbsp PitmasterX Texas beef seasoning
200 gr. / 7 oz. spinash
- 2 tbsp PitmasterX Gyros seasoning
200 gr. / 7 oz. ricotta
50 gr. / 2 oz walnuts
1 lemon
- 2 tbsp PitmasterX Classic BBQ seasoning
olive oil for cooking
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Start by preparing the stuffing for the pork belly. In a skillet, heat a drizzle of olive oil over medium heat. Add the chopped shallot and garlic, cooking until fragrant and soft. Introduce the sliced mushrooms and sauté until tender. Season this mixture with Texas beef seasoning and set aside to cool. In another pan, steam the fresh spinach just until wilted but still crisp, about 5 minutes; set aside to cool.
- Prepare the pork belly by laying it flat and seasoning the inside generously with Gyros seasoning. Spread the steamed spinach evenly over the seasoned pork, followed by the sautéed mushroom mixture. Dot the surface with dollops of cottage cheese and sprinkle over the crushed walnuts. Add a bright touch with lemon zest and a squeeze of lemon juice.
- Roll the pork belly tightly and secure with butcher's twine to keep everything intact. Heat your BBQ or grill (with a rotisserie attachment if available) to about 140°C or 284°F. Place the pork belly on the rotisserie skewer, ensuring it is balanced and secure. Position a tray underneath to catch drippings. Season the exterior of the roast with Classic BBQ seasoning, which enhances flavor during cooking.
- Close the lid and let the pork roast slowly, rotating on the rotisserie for approximately 1.5 hours, or until the internal temperature reaches 65°C or 149°F. This ensures the pork is beautifully juicy on the inside with a flavorful, crispy crust on the outside.
- After cooking, let the roast rest for 10-15 minutes before slicing. This allows the juices to redistribute, making each slice supremely tender. Serve the sliced pork belly with a drizzle of your favorite barbecue sauce and a sprinkle of extra nuts for added texture and flavor.
