Pork Belly ROAST
THE INGREDIENTS
- 2kg Pork belly
- Olive oil
- Salt
- Rub of choice
INSTRUCTIONS
- Dry the skin of the pork and score the skin if the butcher hasn’t done so already. Score through the rind and just into the fat, about 3mm deep and at 1cm intervals. Rub a little olive oil all over the pork. Season and rub salt all over, especially giving the rind a good coating of salt.
- Prepare the barbecue for indirect heat, approx. 250°C. If using a 57cm charcoal barbecue, you will need ½-chimney starter of lit Weber briquettes.
- Roast the pork over indirect high heat, with the lid closed, for 30 minutes to crackle the skin; avoid lifting the lid during this time.
- Adjust the barbecue temperature to indirect medium heat (190° to 230°C), and continue to cook over indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).
- Once the pork has cooked, leave to rest for 15 minutes before carving.
Cooking Demo by @ekbbq
