Juicy, flavourful pork belly with a crispy skin is a real treat. This versatile meat can be served in a variety of ways: sliced with your favourite potatoes & coleslaw, on BBQ sandwiches, even cut up into homemade ramen. Fire up your gas BBQ and start grilling!
Tip: Cooking the pork low and slow over indirect heat on the gas BBQ results in the most tender meat.
Ingredients
- 2 kg piece of pork belly, skin on
- Kosher salt
Rub
- 2 TBS Kosher salt
- 2 TBS paprika
- 4 tsp garlic powder
- 2 tsp mustard powder
- 2 tsp fresh ground pepper
Instructions
- Mix together the dry rub ingredients.
- Fire up your gas BBQ for indirect cooking on high heat (230° – 280° C).
- Score the skin side of the pork with a sharp knife in a tight diamond pattern. Cutting through the skin and fat layer (but not into the underlying meat) allows the fat to render off during grilling.
- Spread the dry rub over the meat side of the pork belly.
- Then turn over the pork and generously rub Kosher salt over the skin side for a nice crispy skin.
- Begin by grilling the pork over indirect high heat (230° – 280° C) for 30 minutes with the BBQ lid closed.
- For the next stage, reduce the heat to medium (180° – 230° C) and grill the pork over indirect heat with the BBQ lid closed. The pork is ready when an instant read thermometer in the thickest part of the pork reaches 71° C.
- Let the pork belly stand at room temperature for 10 minutes, then slice according to your favourite recipe, and enjoy!
