Rotisserie Pork Belly

[Steven Burton]

This was a 2kg piece of Pork belly with the fat scored in diamonds. I rubbed the meat with lemon rind / garlic / fennel seeds salt and pepper then tied up. Sprinkled the skin with S&P and cooked on the rotisserie, can't remember the temps but quite high at 190c (375f) for about an hour until the internal was about 70c (160f) - The cracking was amazing and the meat juicy and full of flavour - I love the Weber rottiserie

 

[TOM BAUER]

Boy, looks like you did a great job to that belly, looks crunchy on the outside.

 

[JeffG]

Well that puts a different spin on things, nice cook.

 

[JSchlegelmilch]

Looks awesome! I need to try that! I have not gotten too creative yet with my rotisserie...

 

[Cliff Bartlett]

Looks delicious. Nicely presented.

 

[Rich Dahl]

Amazing roti cook, you did that really nice.

 

[Barb D]

WOW!!! Doing PB on the rotisserie is new to me, sure does look delicious. Outstanding job for sure.

 

[Dustin Dorsey]

That pork belly looks amazing!

 

[ChuckO]

I just BBQ'd a PB too. I can tell you now, yours is better, excellent cook Steven

 

[Erik Tracy]

Dang - if only I could reach thru the computer screen for a bite of that!

 

[Robert-R]

Holy mackerel!... I mean pork belly! Killer!!!