Roast Pork Belly on a Jumbuck Mini Spit with Boomas BBQ

Achieving Perfectly Crispy Pork Belly on a Jumbuck Spit

In this blog, You will learn the best way to Roast Pork Belly, and a Jumbuck Mini Spit Rotisserie is the way to go! This handy little gadget can transform your pork belly into a crispy, delicious masterpiece. It’s actually fairly simple – simply follow these simple instructions and you’ll be well on your way to delicious pork belly!

Method

1. Begin by seasoning the skin of the pork belly with Kosher salt.

2. Next, Place the pork belly in the refrigerator overnight, uncovered.
3. Remove the pork belly from the fridge the next day and score the skin in an up-and-down pattern to allow the fat and oil to drain off the skin while cooking.

4. Just season the meat side of the pork belly with Boomas BBQ Swine & Dine rub.

5. Put the pork belly in the rotisserie basket and close the lid.

6. Light your charcoal with a charcoal starter wand before loading your skewer onto the spit and turning on the motor.

7. Pro-tip: To keep the skin of your pork belly crunchy and golden, pat it dry with a paper towel during the cooking process!

8. Booma likes to cook the pork belly to 85 degrees Celsius to guarantee the flesh is juicy and the skin has a great crackle!

9. Take from the spit, slice, and serve right away.

Optional:

For more flavour, try Kosmos Q Apple Chipotle!

We hope you enjoy this amazing jumbuck mini spit recipe!

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Check out our range of Spit Rotisseries

By: Michael Wilkie