Hence my decision to do a Pork Belly that has been sitting in my freezer! Pork Belly also has some decent meat under the layers of fat.
Compared to the usual stuff you see on this blog this was a relatively short cook at just over 3 hours........and the end product was worth every minute.
Switching up the usual 'low and slow' method for a 'slow, hot, low, hot' method i had originally intended to use my Pro Q Excel 'Ribbin Williams' for the cook but decided against it as i believe the adding of water to the pan to bring the temp down would ruin my precious crackling by producing too much humidity. So i went with my Weber Kettle 'Betty Hill' in the hope that it would respond well from such a high heat to a low heat in a short amount of time, i was right, i was not expecting it.
This post is missing some pics :((((((((( multiple mouth face frowns
Anyway here is how you do it and what you need
WHAT YOU NEED
1 x Pork Belly (1.5-2.5kg, anything larger use more ingredients)
Crushed Rock Salt/Himalayan Rock Salt
1/2 Tablespoon of Garlic Powder, Dried Thyme, Ground Coriander, Ground Cumin, Dried Oregano
Teaspoon of Chilli Powder
3 x Onions
2 x Garlic Clove
Half Celery Bunch
BBQ capable of High Heat.
STEP 1. PREP AND RUB
Score the fat cap in a cross fashion leaving about 15mm between scores, careful not to cut into the meat like this idiot did.......twice.
Place on a strainer or wire rack in the sink, bring a kettle of water to the boil and pour over. You will feel the skin crisp up. I honestly have no idea how this works but, you know, just do it.
Combine rub ingredients in a bowl and rub the UNDERSIDE thoroughly. (Garlic Powder was reluctant to be photographed)
Wrap in a resealable plastic bag and throw in the fridge for overnight.
STEP 2. PREP FOR COOK
Remove Pork from bag and place on chopping board. Rub cracked salt over skin, then drizzle oil and rub into cracks. Repeat twice.
Quarter the onions, crush the garlic and slice the celery. Arrange on the bottom of a roasting dish that fits the Pork comfortably. Sprinkle with mixed herbs.
Place the meat directly on the vegetables then pour in white wine so it us just shy of the meat.
STEP 3. FIRST HIGH ROASTING AND SLOW ROAST
Set your grill up for indirect high heat 175c (350f) to 260c (500f) preferably on the higher end. Place the roasting dish on the opposite side of the coals and place the hood on with the vents above the meat. Run the bbq the hottest you can get it for 30 minutes until you see the crackling start to develop. Then close applicable vents to get the BBQ down to around 160c (320f) and leave it there until you see the crackling start to develop that lovely colour it gets when you know shits about to go down and your mouth is gearing up for orgasm mode.........anything over 1 hour........just have to see how it goes.
STEP 4. SECOND HIGH ROASTING AND FINISH (THE PART WITHOUT PHOTOS)
I don't know what the hell happened, i think i banked on the whole thing being done sooner and got stuck into making the sides and spending time with my guests. Anyway there's no photos here.
When that gorgeous colour develops through some lump wood on top of your lit coals and get the heat back up to soaring 'vegas level' weather. Remove the meat from the dish and keep those veges if you want to make gravy. Place on the other side from the coals with the heat all the way up and you should see and hear that crackling pop and whisper sexually to you that its ready.
STEP 5. FINISH AND CARVE
Pull the meat once the crackling is ready and slice lengthways through the scores you made. Serve with amazing sides like pan fried potatoes and enjoy the hell out of it