| |

PORK BELLY on the ROTISSERIE – SPIT ROAST PORK BELLY – crispy skin

Byamazingfoodstv


Oh.. you guys are in for a treat. Pork Belly on the rotisserie makes your hart skip a beat. Looks good taste amazing! Excellent recipe for the holiday season.

Expert level: I’ve done it before

Total cooking time: 1 hour 55 minutes
Preparation time 30 minutes
Cooking time 1 hour 25 minutes

Ingredients:
Pork belly – 1 (serves 3 adults)
garlic cloves – 3 garlic cloves
fresh sage – a bunch
fresh rosemary – a few twigs
salt – 2 pinches for inside and 2 tablespoons on the skin
pepper – a pinch

Suggested tools:
garlic press –
wood chunks –
Cutting board –

Planning & Schedule:
1h55m -Start your barbecue and set it up for direct grilling
1h25m – Cut the skin of the pork into cubes (only the skin)
1h20m – Braise the skin in a thin layer of boiling water for a minute
1h15m – slice in to the meat side of pork belly to help spread the herbs.
1h10m – Puree the garlic cloves, chop the fresh herbs and spread them on the meat side of the pork belly together with some salt and pepper.
1h05m – Roll up the pork belly and cut it in 2 pieces. Then place it on a skewer
1h00m – Let the pork belly roast over indirect heat until the core temperature reaches 65 degrees Celsius or 150 degrees Fahrenheit.
0h00m – Enjoy this superlicous meat!!

X’s social media
Follow me on instagram –
Share your pictures or ask me questions on my facebook forum –
Like my facebook page –
Follow me on twitter –

For my dutch viewers – haal je vlees bij

Music courtesy of Audio network
Royalty free music
Title: Hold on 2 me
Artist: Barrie Gledden

source

Similar Posts

40 Comments

  1. Gonna try a one large version of this with all the skin still on, or my Filipino wife and stepson will kill me. spit put thru side way with string/wire tightening it to hold on and not spin loose. and likely us the 2 pronged fork adapter. and cook over open wood turned charcoal firebrick bbq.

  7. Looks AMAZEBALLZ!!! I've done a few pork belly rolls, but haven't perfected it yet. Do you close the lid? I've been closing the lid and the skin starts to blacken. How far is your indirect heat from the edge of the belly? Thank you for the video

Leave a Reply