Roasting an outdoor-reared belly of pork on the BBQ combines the deep flavors of pork with the smoky essence of outdoor cooking. This method is perfect for achieving a succulent meat with a crispy crackling. Here’s how to do it:
Ingredients
- 1 belly of pork, skin scored
- Olive oil
- Coarse sea salt
- Freshly ground black pepper
- Optional: herbs and spices (e.g., fennel seeds, smoked paprika, garlic powder)
Equipment
- BBQ (charcoal or gas)
- Aluminum foil (if using indirect heat method)
- Meat thermometer
Preparation
- Prepare the Pork Belly:
- Remove the pork belly from the refrigerator at least an hour before cooking to bring it to room temperature.
- Pat the skin dry with paper towels. The drier the skin, the better the crackling will be.
- Score the skin of the pork belly with a sharp knife, being careful not to cut too deeply into the meat.
- Season:
- Rub the skin with olive oil and then generously apply coarse sea salt into the scores. This helps the skin to crisp up into crackling.
- Season the meat side with salt, pepper, and any other herbs and spices you like.
Cooking Method
Option 1: Direct Heat (For a Crispier Crackling)
- Preheat the BBQ to a high heat, aiming for around 400-450°F (200-230°C).
- Place the pork belly skin-side down directly over the heat for about 20-30 minutes to start crisping up the skin.
- After the skin starts to crisp, turn the pork belly over and reduce the heat to medium (or move to a cooler part of the grill for charcoal BBQs). Continue cooking for about 1-1.5 hours, depending on the size of the belly. Use a meat thermometer to ensure the pork reaches an internal temperature of 160°F (71°C) for well-done.
Option 2: Indirect Heat (For More Even Cooking)
- If using a gas grill, light only one side and set the temperature to medium-high. For charcoal grills, push the coals to one side. The goal is to create a hot zone and a cooler zone.
- Place the pork belly, skin side up, on the cooler side of the grill to cook via indirect heat.
- Cover the grill and cook. The cooking time will be similar to the direct heat method, about 1.5 to 2 hours for a typical belly. Keep the lid closed as much as possible to maintain even temperatures.
- To crisp the skin, move the pork belly over direct heat for the final 20-30 minutes of cooking, monitoring closely to avoid burning.
Finishing Touches
- Rest the Meat:
- Once cooked, remove the pork belly from the grill and let it rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
- Serve:
- Slice the pork belly into pieces and serve hot. The crackling should be crispy and the meat tender and juicy.
Tips
- Keep a spray bottle of water handy to douse any flames that might flare up from the dripping fat, especially when cooking over direct heat.
- If the skin isn’t crisping as you’d like, you can finish it under a broiler in your oven for a few minutes. Just keep a close eye on it to prevent burning.
- Experiment with different wood chips (if using a charcoal grill) to infuse the pork with unique smoky flavors.
Roasting a belly of pork on the BBQ requires a bit of attention and patience, but the result—a succulent piece of meat with a delightfully crispy crackling—is well worth the effort.
