Do you love pork belly that has been grilled over a spit? This guide is for you if you’re new to spit roasting or preparing pig belly in general. I’ll take you step-by-step through the entire process so you can cook the ideal spit-roasted pork belly at home. The best part is that anyone can do it because it’s so simple!
Here’s what you’ll need:
- A spit rotisserie (We have a kettle barbeque with a spit attachment.)
- A pork belly
- Butchers Axe BBQ Ranger BBQ rub or favourite pork rub spice
- Kosher salt (Any type of salt should work)
- A thermometer
- A sharp knife
Now let’s get started!
It is essential to salt the skin of the pork belly with kosher salt and store it in the refrigerator uncovered for one to two nights prior to cooking in order to get the desired crispy golden crackle. This will guarantee that we remove all of the extra moisture.
Once your pork belly has properly dried out it’s time to scrape off the excess salt and score the skin. We like to score the skin in the direction the pork belly will be rotating. This will ensure the fat drips down, helping to keep our skin dry.
Apply your pork rub to the meat side of the pork belly after turning it over. Trim now if you notice an excessive amount of fat. As this will not render down well.
We’re using the wildly popular Butcher’s Axe BBQ Ranger Rub in today’s recipe because of its gorgeous colour and flavour. Apply liberally while avoiding contact with the skin.
Put the pork belly in the basket and season the skin with kosher salt before closing the top.
Start firing your Flaming Coals Lump charcoal in your favourite technique and place it in the SnS Kettle’s base. To properly distribute the charcoal around the cooking area, use a charcoal rake.
Put the basket on the spit rotisserie skewer, ensuring sure to centre it. Turn on the kettle rotisserie ring and lay the skewer on it.
Monitor your charcoal throughout the cook, making sure it’s not too hot or too cold. You can figure this out by placing your hand at the height of the pork belly. You should be able to hold it for around 5 seconds before it gets too hot.
This should take around an hour, or until the internal temperature reaches 85 degrees Celsius (185 degrees Fahrenheit).
Let the pork belly rest for 5 minutes (skin side up) after removing it from the kettle bbq and rotisserie ring.
That’s the end of it! You’ve just completed spit-roasted pork belly. One of our favourite dishes is spit-roasted pig belly, which is crunchy and tasty. And now that you know how simple it is to create at home, there’s no reason not to give it a try! I hope you as much as I do appreciate this recipe.
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How to Spit Roast Pork Belly on a Kettle Rotisserie
by: Michael Wilkie