Crispy Rotisserie Pork Belly

I love bacon – always have, always will. I have a distrust of those who don’t like bacon.

Bacon comes from pork belly, located on the underside of the pig. Bacon comes from a boneless belly but today we’re cooking with bone-in pork belly.

Basically it’s when the pork side rib is still attached to the belly, You will have to ask your butcher for bone-in pork belly, rind (skin still on it).

The seasoning is very simple but if time and patience could be listed as ingredients, then they are the most important aspect of making this dish a success.

Cook it too quick, there’s too much fat still in the pork, cook it too slow and you’ll eventually dry-out (yes you can dry out pork belly).

This can be done using a gas or charcoal grill and a rotisserie attachment. The pork belly benefits from the rotation of the meat….self-basting.

What you want here is a juicy piece of pork belly, much of the fat rendered between meat and the skin should be crispy. Crispy!

Crispy Rotisserie Pork Belly

(serves 4-6)

1 bone-in pork belly (with rind), approx. 5lbs

olive oil

sea salt and black pepper

onion powder

garlic powder

ground fennel

dried Greek oregano

1. Flip the pork belly to its underside. Trace with your fingers to detect where the bones run. Make incisions in the meat along each bone. Season the bottom with some salt, pepper, onion and garlic powder, fennel and oregano.
2. Remember in which direction the bones run, flip the pork to skin side up and cut lines into the skin along the same direction as the bones underneath (will make for easier slicing and help fat render).
3. Drizzle some olive oil on the skin and rub to ensure all the skin is covered. Now cover the skin in thin layer of salt (press in with your hands). Do not season the sides of the pork.
4. Pass the rotisserie rod through the length of your pork and secure at ends. Prepare your grill; remove grill racks and place a pan with water in it (this will prevent fat flare-ups).
5. Pre-heat your grill so that the temperature reads 350F with lid closed. Insert your rod into the motor, close lid.
6. Check every hour, replenish water in pan if needed. The pork should be ready in 3 to 3 1/2 hours. The layers of fat between meat should be mostly rendered, golden-brown outside and skin should be crispy.
7. Remove from rod, place on cutting board to rest 15 minutes before slicing. Arrange on a platter, season slices with a bit of sea salt. Serve with lemon wedges, potatoes, grilled vegetables.