Recipe - Low & Slow Pork Belly or Pork Loin

Low & Slow Pork Belly or Pork Loin by Adriano Ferreira de Andrade

Serves: A family of 4 - 5


  • Pork belly skin on
  • BRZ Food Xtra Mojo spice
  • Salt
  • Oil


  • BBQ or smoker with a temperature gauge or thermometer
  • Wire rack
  • Foil Tray
  • Meat thermometer with leave in probe


  • Score the meat side (or underside) of the belly at 3cm intervals and at 1 cm deep.
  • Apply the BRZ Food Xtra Mojo spice and rub over the meat and into the cuts.
  • Turn the belly over so the skin is up and start to score the skin, score at 1cm longitudinal intervals.
  • Sprinkle salt over the skin enough so the skin is covered.
  • Put the belly on a wire rack and place in foil tray Leave the pork belly in the fridge uncovered overnight or preferably 24 hours.
  • Now let’s fire up your BBQ, configured for indirect cooking (refer to manufacturer’s instructions). Bring to a steady temperature of 240°C (460°F).
  • Before you place the pork belly on the BBQ, brush off the salt from the skin and apply a small amount of oil over the skin.
  • Place Pork Belly skin side up on BBQ grate, indirect from the heat, with a meat probe inserted into the thickest part of the belly.
  • In 15 minutes check the crackling, by now you should have it. If not, give it another 5 minutes or so until the crackling is well formed
  • Once the crackle is complete, turn down the heat to low, around 160°C (320°F) mark.
  • Keep cooking at 160°C (320°F) until the meat probe temperature reaches 88°C (190°F).
  • Remove from the BBQ and allow to rest uncovered for 10 minutes before slicing.