Alternitive use of a pork belly

[Geir Widar]

I’ve been quite busy lately, and this post is a simple one, as well. I had a piece of pork belly that I needed to turn into something edible. The choices were bacon, pancetta or something else. My freezer is full of bacon in different varieties, so I made “something else”.

The best forum member ever, Mr. Jim Lampe, sent me some California seasoned pepper spice. I applied some of it on the belly, inserted the Weber rotisserie thingy and gave the meat a spin until the meat was quite dizzy. During the cook, I added a few homemade sausages.

Chicken, garlic (lots of it..) and basil and peppers.

Due to several reasons, no plated picture, I promise to improve!
Actually, I’m very impressed on how this piece of meat tasted. It was juicy, not hard to chew. Spinning meat on a stick is a smart approach.

This is what happens with a thin piece of belly, rotated on a stick.

Thank you for your time. The next thread will include a plated picture.

 

[Tony R]

Picture perfect!!!

 

[Paul Kastner]

That sure looks good!!

 

[John Solak]

This is a first for me I have never seen or would have thought to put a pork belly on the rotisserie, Brilliant!!

 

[Mike Coffman]

That looks delicious Geir!

 

[Andy Beers]

That looks fantastic

 

[Jim Lampe]

This is a first for me I have never seen or would have thought to put a pork belly on the rotisserie, Brilliant!!

I'm with John... Never seen it, nor thunk it... Butt i'm gonna try it!
Sir Geir, how long did it spin? How hot was the fire? Very Cool!

 

[Boss Banks]

That looks awesome! I have some side meat in the freezer. I plan to make some bacon, but it is wonderful roasted.

 

[Wolgast]

Looks grand Geir! I wish i had a roti....

Anyways did you prep the rind in any special way? Sure looks good!

 

[Geir Widar]

Thank you all for the nice comments!
To answer a few quiestions, I love questions, If I remember right, I started up with a temperature at about 400f, going down to 350. One charcoal bin on each side, and a drip pan in the middle with some water in it to preserve the drippings. Preferably I'd dry salt (and pepper) the belly three days beforehand, but this one only got one day in the fridge before I cooked it. It still tasted great.
I'm not sure about the temperatures, as my Tell- true is developing into a new brand, Tell- random or something like that. Not impressed. But based on experience, that is what the temperatures should be.

 

[Bob Correll]

Beautiful belly and sausage Geir!

If you have any of the cooked belly left, how about cutting some chunks, wrapping them with bacon, and then grilling?
Eating in moderation of course.

 

[Chris Lynch]

Very cool Geir...