I mixed a BBQ recipe with this traditional Chinese Crispy Pork Roast technique

pork belly

🥗Healthier: pork tenderloin

💰Cheaper: pork shoulder

Pork tenderloin is leaner, while pork shoulder is more affordable.

Stretch out the skin of the pork belly and make holes in it.

Lay out cling film on a tray, sprinkle a layer of salt, and place the pork belly skin side down on the salt.

Cover with another tray and place a heavy cast iron pan on top, then set it in the fridge overnight.

After a night, remove the pork belly from the fridge, discard the salt, and brush off any remaining salt from the skin.

Brush a thin layer of All in barbecue sauce over the pork belly.

Sprinkle Pit Master X Tweety barbecue rub on top of the sauce.

Grate 1 clove of garlic and fresh ginger, then add them to the pork belly.

Chop 1 spring onion finely and add it along with chili flakes and soy sauce to the pork belly.

Tie up the pork belly using a butcher's needle or a makeshift skewer, ensuring it's tight.

Prepare the barbecue for cooking, preferably using a rotisserie for best results.

Insert a wireless thermometer into the pork belly to monitor the core temperature.

Set the barbecue to a low temperature and turn on the outside burners to the lowest setting.

Cook the pork belly on the rotisserie for the first hour at low temperature to heat up the skin and cook it slowly.

In the meantime, prepare the barbecue sauce by heating sunflower oil in a pan, then adding chopped spring onion and garlic.

Once the garlic is almost done, add half a teaspoon of chili flakes, half a cup of All in barbecue sauce, and 2 tablespoons of soy sauce, then simmer for 5 minutes.

Check the core temperature of the pork belly to ensure it's fully cooked.

Remove the pork belly from the grill and let it rest for 20 minutes before cutting.

Plate the dish by placing sauce on the plate, followed by slices of pork belly, crispy pork skin, and extra spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens