This recipe is pretty simple, I needed to get the pork belly out of my freezer (it was taking up too much space *shakes fist*) so firstly I prepared the meat by pouring boiling water over the pork belly fat – this results in a crisper crackling.
Make sure the skin is dry and then rub salt, pepper and garlic into the scored rind.
Remove the solid plate from the BBQ and place the grill plate into the middle of the cooking area.
Place pork in the BBQ at about 220 degrees celsius for 30 minutes with a cup of white wine in the bottom of the pan (to help stop it drying out), you can then drink some wine.
After 30 minutes, you could place some spuds and onions etc. in the bottom of the pan to make up the rest of your meal if you're cooking for dinner.... I didn’t because I was cooking the meat for sandwiches during the week.
Cook meat for a further 2 hours on about 160 degree celsius checking 3 or 4 times, BBQ baking takes time to figure out what funny quirks your BBQ has, mine for example fluctuates when you open the hood quite dramatically so you
have to monitor the temperature quite a bit to maintain consistency… but you've got your wine so enjoy the view wherever you are in this magnificent world!
As a side note, my crackling did not work out perfectly, because i poured the wine over the pork.... Mistake!!! Pour the wine directly into the pan.
It is not enough to have a good BBQ, the main thing is to use it well.
- the BBQ baker