Difficulty score: Easy
Using the Cyprus Deluxe Spit Roaster, cooking Pork Belly Bites with the perfect crackling is simple but incredibly tasty. This delicious snack will win you the crowd at your upcoming barbeque and make you the star!
You may make this dish on any spit roaster you may already own, such as a Bunning’s Jumbuck or something similar, so don’t worry if you don’t have a Cyprus spit roaster of your own.
Ingredients:
- 1.5kg pork belly
- Kosher Salt
- Greek Gyros BBQ rub (or your favourite pork rub)
Method:
Preparation
- The skin of the pork belly should be scored, and enough of salt should be applied, at least 24 hours before cooking. We use Misty Gully Kosher salt in today’s recipe.
2. Put your salted and scored pork belly, unwrapped, in the fridge for the night.
The next day – preparation continued
1. After taking the pork belly out of the refrigerator, use a knife to remove any extra salt from the skin.
2. From the bottom of the pork belly, remove any extra skin, meat, or fat that won’t render properly.
3. Use your preferred BBQ rub to coat the flesh of the pork belly, trying to avoid the skin as much as possible. Today we are using Flaming Coals’ “Greek Gyros.” Family-friendly and free of preservatives and additional MSG, this rub packs a powerful flavour punch.
4. Slice the pork belly into equal slices to fit onto the Cyprus kebab skewer using a very sharp knife.
5. Slide the skewers with the sliced pork belly pieces. Keep in mind that the skewers are very sharp.
Lighting the charcoal
1. Put your charcoal in the spit’s base. We are using mallee root charcoal for today’s dinner because it is a great option for spit roasting. Mallee burns hot and leaves hardly any ash behind. Also, it is an Australian product free of any unsavoury additives that can change the flavour of your food.
2. Insert the nozzle of the Flaming Coals charcoal starter wand into a mount of charcoal while using the first setting (high-powered heat). Wait for a spark. Change to the second set once the spark is created (high-powered fan). In 2 to 5 minutes, your charcoal will be fully lighted.
Cook
1. Your skewers should be on the spit. To ensure that the pork belly cooks without burning, observe that the Cyprus skewer mechanism is in its highest setting.
2. Let the pork belly spin until the crackling is set and the meat is starting to juice, then check the internal temperature of the meat using an instant-read thermometer. Be sure to probe the meat, not the fat, when doing this. The ideal temperature for you is 85 degrees Celsius.
3. This cook should take between 30 and 35 minutes, depending on the heat of the charcoal and the height of your skewers. Nevertheless, as with other cooks, we are cooking to temperature rather than time.
The slices must simply be removed from the skewers, chopped into bite-sized pieces, and then enjoyed.
You might think about adding a dipping sauce made from Kosmos Q Apple Chipotle sauce to improve the flavour. But in our opinion, these bites are perfect on their own.
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