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.
Nutrition
Nutrition Facts
BBQ Pork Belly
Amount per Serving
Calories
1767
% Daily Value*
Fat
181
g
278
%
Saturated Fat
68
g
425
%
Cholesterol
240
mg
80
%
Sodium
107
mg
5
%
Potassium
617
mg
18
%
Protein
31
g
62
%
* Percent Daily Values are based on a 2000 calorie diet.