Pork Belly Babi Guling - Smoked & Rotisserie

[Randy G]

So for many years I’ve wanted to make this one on the rotisserie. Finally got around to it. Used a whole pork belly instead of pork shoulder. Tweaked the recipe, stuffed the inside and tied it up. Rubbed the skin with salt and baking powder. Smoked for 8 hours and then 15-20 minutes on the Weber Performer with rotisserie.

Crispy Porky Goodness!

 

[Steve Madden]

Nice job! That looks awesome!

 

[Cliff Bartlett]

Well I was going to say you're on a roll, Randy, but that would sound too much like a play on words. Looks as delicious as your first offering. I'm intrigued.

 

[CaseT]

Excellent! Like the cracklin skin.

 

[Timothy F. Lewis]

Wow!

 

[Rich G]

I missed this one over the weekend, Randy. Wow! .....who knew you could make other things out of pork belly than bacon?!?!

This darned "to-do" list for my grills is out of control!

R

 

[Brad Olson]

Dang, Randy...that's some fantastic work!

 

[Randy G]

Thanks for all the awesome comments!

 

[JeffG]

Crispy Porky Goodness! <<<<<< That pretty much sums it up..most excellent Randy..