This is one of our go to BBQ recipes when we have a good group to cater for. The recipe is for a full low ‘n’ slow BBQ, but of course you could do the main cook in the oven. You’d need to use an oven thermometer to get the temperature right, but gas mark 1/2 should be about right. You could then finish off on the grill, basting with BBQ sauce until it’s thick and sticky!
BBQ Pork Belly
- BBQ with lid
- Allow the pork belly to come to room temperature. Rub with the oil, then sprinkle over the rub and gently work it into the flesh.
- For this recipe you'll want to to keep your BBQ working low and slow, so you need something with a lid that will allow you to regulate the temperatures well. Set it up for indirect heat, so with the heat source to one side, and bring it up to 110C. Ideally add in some wood chunks or chips for flavour.
- Place the belly, fat side up, on the indirect side of the grill. Close the lid and smoke/cook for approx 6 hours, until the internal temperature reaches 88C. Depending on your BBQ you'll need to keep an eye on the temperature, using the vents to regulate, and top up using a starter from time to time.
- Using your brush, brush all over the top and sides with the BBQ sauce. Keep cooking until the internal temperature has risen by another two degrees, which may take another hour.
- This is a beautiful dish to look at whole, so serve on a large plate or rack, and cut between the bones to serve. Alternatively, cut, brush with more sauce, and finish on the grill to serve.