ESPETOSUL ROTISSERIE | Crispy Pork Belly Recipe

Do you enjoy the smokey flavour of traditional bbq? Do you want to expand your outdoor grilling expertise with delectable, succulent dishes? Consider cooking crispy skin pork belly in an Espetosul Rotisserie. This spit-roasting procedure is not only full of delicious flavours and spices, but it is also incredibly simple and enjoyable, producing a juicy pork belly with the perfect crispy, crunchy golden crackle! In this blog, we will break down each step of the process so that you may start spit roasting on your Espetosul Rotisserie right away!

We chose the Espetosul Rotisserie over the SNS Kettle BBQ because of its versatility. If you don’t have a kettle BBQ, you can use whatever fire pit or BBQ you have.

Method:

1. Begin by preparing a 1kg piece of pork belly by scoring the skin, salting it, and leaving it exposed in the fridge for at least 24 hours before cooking to properly dry the skin out.

2. Scrape off any extra salt and pat any moisture off the skin after removing the pork belly from the fridge.

3. Season the underside of the pork belly with Kosmos Q Honey Killer Bee, avoiding the skin.

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4. Once your pork belly has been seasoned, place it on the Espetosul rotisserie.

5. You may season the skin with more kosher salt before grilling the pork belly.

Pro-tip:

It should take less than an hour to roast a piece of pork belly this size. We’re using it today. For that authentic charcoal flavour, use Flaming Coals Lump Charcoal. Make sure you’re wearing heatproof gloves and a charcoal rake for moving the coals as needed.

6. Once your coals are piping hot, it’s time to get the Espetosul rotisserie on the kettle.

When your coals are piping hot, place the Espetosul rotisserie on the kettle.

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7. Your pork belly should be tender after 50-55 minutes. There will be a golden crispy crackle. But, to guarantee that it is thoroughly cooked, use an instant-read thermometer to check the tenderness and make sure that a portion of the pork belly is at least 75 degrees Celsius.

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Pro-tip: When the meat probes at 90 degrees Celsius, we get the finest results for pork belly.

8. When you’re certain that your pork belly is melting like butter (no resistance), it’s time to take the espetosul rotisserie off the fire and serve your pork belly.

9. To keep the crackling from being soggy, always face the skin up (never down).

10. Slice and serve right away.