Pork belly
Crispy pork belly that will have everyone coming back for seconds. Start the preparation for this dish a day before so that you can marinate the pork.
Ingredients
Method
Ingredients
- 2kg Pork belly
- 4 tbsp Rum and Que Rib Rocker seasoning (or enough to cover your belly)
Method
To marinate the pork belly
- Score the pork belly skin with a sharp knife or clean craft knife so the cuts go to the meat, but not into the meat. These score marks will be your easiest way to carve once the crackling has been established.
- A good coating of coarse salt all over the skin and leave in the fridge in a tray uncovered overnight to dry out the skin.
- Make sure the tray is at least 1cm deep to hold any juices that may leave the meat
To prepare the pork belly
- Pre-heat BBQ or oven to around 260-280 degrees celsius
- Gently wipe excess salt and any moisture from the skin with a paper towel.
- Cover the pork belly all over with Rum & Que Rib Rocker Seasoning. Use enough that the whole pork belly is covered.
- Place the pork belly into an oven or BBQ tray skin side up, and then into the oven or indirect BBQ.
- Cook at 260-280 degrees celsius for about 45-60 minutes. Check the pork at the 30 minute mark to make sure the pork is cooking evenly. You may need to rotate your pan to ensure all the skin is crackling.
- After 45 minutes check you are happy with the crackling. If so, turn the heat down to 140 degrees celsius. If you are not happy with the crackling, give it some more time.
- At 140 degrees celsius, cook for another 60 minutes or until the pork is easy to carve.
- Once soft and easy to carve, take out of the oven or BBQ and put on a rack to rest for 10-15 minutes.
- Carve into slices and enjoy.
To serve:
Serve with any vegetables of choice. We recommend in season stir fried vegetables.