Low & Slow Pork Belly or Pork Loin by Adriano Ferreira de AndradeServes: A family of 4 - 5
- Pork belly skin on
- BRZ Food Xtra Mojo spice
- 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.