If you want beautifully tender belly pork with crispy crackling, there’s no need to overcomplicate it. Keep it simple, cook it low and slow, then finish with a blast of heat for perfect crackling.
Whether you’re using a Kamado, charcoal barbecue or even your oven, the method is exactly the same.
Serves
6–8 people
What You’ll Need
- 1 x The Farmers Butcher Belly Pork Joint (around 2.5kg)
- Kitchen paper
- Salt (optional)
- Baking parchment
- Tin foil
Prepare the Pork
Buy your Pork from a Butcher! Make sure the skin is well scored.
Pat the skin dry with kitchen paper. The drier the skin, the better your crackling will be.
If you like, rub a little salt into the skin. It’s optional; it will just add flavour.
Cover the pork with a sheet of baking parchment, then cover again with tin foil.
Cooking
Heat your barbecue (or oven) to 120°C.
Place the covered pork onto the barbecue using indirect heat, or into the oven.
Cook slowly for around 6 hours for a 2.5kg joint. Smaller joints will need a little less time.
The key is to leave it alone. Don’t keep opening the lid or checking it – just let the gentle heat do the work.
Crisping the Crackling
Once the slow cooking is complete, remove the pork from the barbecue.
Increase the temperature to around 220°C.
Remove both the tin foil and baking parchment, then return the pork to the barbecue (or oven).
Cook for a further 40–45 minutes, allowing the crackling to become beautifully crisp and golden.
Resting
Remove the pork from the barbecue and leave it to rest for 15–20 minutes before carving.
Resting keeps the meat juicy and makes carving much easier.
Serving Suggestion
Serve with homemade apple sauce, creamy coleslaw, roasted potatoes or soft bread rolls for the ultimate pulled pork-style feast.
🥩 Mike’s Butcher’s Tip
“The biggest mistake people make is rushing it. Cook it low and slow, don’t keep lifting the lid, and finish with a high heat for the crackling. Keep it simple and you’ll get fantastic results every time.”
Order your Belly Pork here
