Crispy Crackling Rotisserie Pork Belly
Score the pork belly:
Place the pork belly slab skin-side up on a cutting board.
Use a sharp knife to make deep, even scores across the skin of the pork belly, ensuring you cut through the skin and into the fat layer, but not into the meat. Make the scores about 1/2 inch apart.
Salt and Rest in the Fridge Overnight:
Generously sprinkle salt all over the scored skin and rub it into the scores.
Place the pork belly in a shallow dish or on a wire rack, uncovered, and let it rest in the refrigerator overnight. This step will help dry out the skin and promote better crackling.
Remove from Fridge and Apply Oil:
Take the pork belly out of the fridge and let it come to room temperature for about 30 minutes.
Brush or rub a thin layer of cooking oil over the skin and into the scores. This will help crisp up the skin during cooking.
Apply BBQ Rub:
Sprinkle your chosen BBQ rub all over the meat side of the pork belly, ensuring it is evenly coated.
Preparing the Rotisserie and Charcoal:
Set up your charcoal rotisserie.
Make sure the Pro Flame rotisserie basket is clean and in good condition.
Light the charcoal in a separate grill or chimney starter until it turns gray and is covered in ash.
Spread the charcoal evenly in the rotisserie charcoal tray.
Secure the Pork Belly in the Rotisserie Basket:
Place the pork belly in a rotisserie basket, we recommend the Proflame Stainless Steel basket.
Ensure it is securely fastened and balanced to avoid any issues during rotation.
Cooking on the Rotisserie:
Attach the rotisserie basket and skewer to the charcoal rotisserie and ensure it is securely in place.
Start the rotisserie motor and let it rotate the pork belly over the charcoal.
Start with a high heat (approx 230°C or 2-4 seconds using the hand method for the first hour or so and then Maintain a medium heat (approx 150°C or 8-9 seconds using the hand method) through the remainder of the cooking process.
Cooking for Crispy Crackling:
Keep a close eye on the pork belly as it cooks.
The high heat will cause the skin to puff up and crackle. This process may take some time, so be patient.
Cook to Desired Doneness:
The pork belly is cooked when the internal temperature reaches at least 145°F (63°C). However, for better crackling, you may cook it slightly longer until the skin is golden brown and crispy.
Use a meat thermometer to check the internal temperature.
Rest and Serve:
Once cooked, carefully remove the pork belly from the rotisserie.
Let it rest for a few minutes before slicing to allow the juices to redistribute.
Slice the pork belly into desired portions and serve immediately.
Enjoy your delicious pork belly with perfect crackling, thanks to the rotisserie cooking method!