Pork bellyPork Belly Burnt Ends
Cubes of pork belly smoked until the fat renders, then braised in butter and sugar until they glaze. Barbecue's answer to a confection.
Pork bellyRotisserie Porchetta Over Charcoal
Rolled pork belly around loin, turning slowly over coals for three hours. The rotation is what makes the skin crackle evenly the whole way round, which an oven cannot manage.
Pork belly is layered fat and meat, which means it rewards long slow rendering and punishes impatience. Cooked properly the fat turns silky and the meat stays moist. Rushed, it is chewy and greasy at the same time.
If you want crackling, the skin has to be dry before it goes anywhere near the fire. Score it, salt it, and leave it uncovered in the fridge for 24 hours. There is no shortcut and no technique at the grill that rescues damp skin.
If you are cubing it for burnt ends, take the skin off entirely. It will not crisp in that cook and simply turns leathery.
At a glance
| Recipe | Method | Grill temp | Cook time | Pull at |
|---|---|---|---|---|
| Pork Belly Burnt Ends | Low and slow smoking | 135 to 175°C (275 to 350°F) | 4 hr | 95°C (203°F) |
| Rotisserie Porchetta Over Charcoal | Rotisserie | 135 to 175°C (275 to 350°F) | 3 hr | 65°C (145°F) |
Techniques used
Rotisserie. Constant rotation, constant self-basting, no hot side to fight. Low and slow smoking. Hours at 105°C (225°F) to 150°C (300°F) with wood on the coals. Collagen melts, bark forms.