Booma from Boomas BBQ is in our studio kitchen today to show all the secrets of getting the perfect pork belly with a Golden Crackle! We’re using a jumbuck mini spit for cooking, but you may use any Spit Rotisserie you have at home!
Pro-tip:
Booma’s number one tip for achieving golden crackling is to dry your skin in the refrigerator for at least a day.
We have the steps below on how to achieve Perfect Pork Belly with Golden Crackle
Ingredients list:
Buy the Rotisserie Pork Belly Combo Pack now!
Cook time: 1 hour
Difficulty: Medium
Method:
1. Cover the skin of your pork belly with Misty Gully Kosher Salt and refrigerate it uncovered overnight.
2. Take the pork belly from the refrigerator, wipe off the excess salt, and pat the skin dry.
3. It’s now time to score the skin. Score after taking the skin from the fridge because it will be firmer and simpler to deal with! You may also use a Jaccard to score the skin; they are a fantastic piece of equipment!
4. You can score the skin with a sharp knife or, like Booma, use a Stanley knife to control the depth of your cuts. Makeup and skin incisions allow the fat to drip away during the cooking process.
5. Apply Boomas Pork Rub – Swine and Dine to the meat side of the pork belly. For the best results, apply liberally.
6. Put the pork belly, meat side down, in your Rotisserie Cage. Add a thin layer of salt to the skin before putting the lid on your basket.
7. It’s time to fire up the rotisserie. Fire your charcoal or briquettes; in today’s cook, we’re utilising a charcoal starter wand from Flaming Coals to get ours going quickly. When your charcoal is ready, insert your loaded skewer into the motor and turn it on!
8. It’s time to check the internal temperature of your pork belly after 45 minutes to an hour. Flaming Coals’ digital meat thermometer is fantastic. We’re looking for temperatures ranging from 85°C to 90°C. This ensures that all of the fat has rendered and you have golden crispy skin while still having nice juicy meat!
9. Remove from the rotisserie spit and serve skin side up! Never cook your pork belly with the skin side down.
10. As you cut the first piece, hear the crackle. If preferred, serve immediately with Kosmos Q Apple Chipotle sauce.
Check out our range of Spit Rotisseries
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by: Michael Wilkie