- 1.5 lb. pork belly (1 1/2″ thick – thicker is better)
- 2 quarts water
- ½ cup table salt (1 cup kosher salt)
- 2 tablespoons brown sugar
1. Brine the pork belly: Score the skin side of the pork belly in a crosshatch pattern, spaced 1 inch apart, cutting through the skin and into the fat, but not into the meat. Dissolve the salt and brown sugar in the water, then add the pork belly and refrigerate for 4 to 8 hours.
2. Prepare the grill: Set the grill up for rotisserie cooking at high heat. For my Weber Summit, this means removing the grates, turning the two outer burners (burners 1 and 6) to high, and turning the infrared burner to high. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for ten to fifteen minutes. (See here for more rotisserie setup details.)
3. Skewer the pork belly: While the grill is pre-heating, skewer the pork belly on the rotisserie spit. Aim for center mass, skewer the belly lengthwise, and secure it with the spit forks.
4. Cook the pork belly: Put the spit on the rotisserie, and cook with the lid closed. Cook on high (500*F or higher) for a half an hour to 45 minutes, until the pork belly is starting to brown. Turn the heat down to medium-low (325*F).
Cook on medium-low for about 2 1/2 hours, or until the pork belly reaches 160*F internal temperature. (Pork belly is hard to overcook, so don’t worry too much about specific timing or temperature.)
5. Serve: Take the pork belly off the spit immediately, then rest for at least 15 minutes. Carve into 1/4″ thick slices and serve.
Buy pork belly at Asian stores.
*Herb rubbed: After brining, rub the pork belly with the zest of a half a lemon and 2 tbsp of minced fresh herbs. Use your favorites of thyme, rosemary, oregano, and marjoram.
*I wanted to test my assumptions about pork and brining. I am a fan of dry brines, but with pork, wet brines have worked better. I had two pieces of pork belly from the store, so I tested a dry versus wet brine. One piece was dry brined with a herb rub; the other used the wet brine version I share in the recipe. Both versions were good, but the wet brined belly was everyone’s favorite. The dry brined pork turned out, well, a little dry – the wet brine improved the moistness of the pork. (Moistness is a word, right?)
*I’ve read that herbs don’t really work in a brine. That was something else I should have tested. Darn!
Rotisserie Pork Belly. To import, drag image to your MacGourmet recipe box.