Super juicy and slices like butter, my Weber Q roast pork belly rolls have it all. From the crispy crackling to the delicious honey gravy, your tastebuds aren’t going to know whats hit them.

Roasting pork belly on the Weber Q isn’t as difficult as it may seem.

Although I must admit, It did take me a few times to get this one right.

I couldn’t understand why the pork was cooking so fast before I could get the skin to crackle.

Of course, I knew that the Weber Q was designed to produce heat, a lot of heat. But I had many unsuccessful attempts.

That was until I realised I was cooking pork belly like I would cut a boneless roast pork leg.

With a roast pork leg, you roast the pork leg at higher temperatures in the Weber Q for 30 to 40 minutes, then bring the temp down for the remainder of the cook. No brainer, right?

So I thought I might try it in reverse.

I wrapped the pork belly in aluminium foil up to the skin base and cooked it in reverse. 30 minutes on low and blast it with heat for the remainder of the cook.

And it worked!

So I figured it out. By doing this, I slowed the cooking process of the meat to allow the skin more time to crackle.

Read on to see how I made the juiciest Weber Q roast pork belly!

What Ingredients do I Need to Make Weber Q Roast Pork Belly?

Surprisingly not a lot, considering the flavours you’ll experience while biting into the roll.

Pork Belly
Chinese 5 Spice
Garlic Powder
Onion Powder
Onion
Apples (Granny Smith)
Brown Sugar
Sea Salt
Pepper
Olive Oil
Sesame Oil
Hot Dog Rolls (Sesame Optional)

To make the honey gravy, you’ll need

Honey
Worcester Sauce
Corn Flour
A packet of Original Gravy Base

You can get the full recipe for Honey Gravy right here on JustSoYum!

How to Prepare Pork Belly for Roasting? (the night before)

Place the pork belly onto a tray lined with a sheet of baking paper.

Power Tip: When buying your pork belly, try to support your local butcher. Vacuum-sealed bags from your supermarket have already been scored for you.

And not very well, mind you!

Rub the sesame oil over the bottom of the belly, being careful not to get any on the skin.

This will give the meat a different dimension to the flavour when combined with the Chinese 5 spice herb blend.

You can make shallow slices into the meat if you like, but I found it didn’t really change the flavours.

Chinese 5 spice is a pretty potent herb blend, so slicing into the meat to get the herb blend inside is just an extra step I feel is unnecessary.

Make sure to rub Chinese 5 spices over the sides also. If you get the herb blend onto the skin, simply wipe it off.

Flip the belly over, and pat it down with a paper towel. You want to get the skin as dry as you possibly can.

This is to help maximise your chances for the skin to crackle.

Completely cover the skin in salt, and if you purchased pork belly that wasn’t scored previously, salt won’t fall between the skin, making the meat too salty.

Once that is done, pop it in the fridge uncovered overnight.

This will draw out all of that extra moisture within the skin.

How to Prepare Pork Belly for Roasting? (the following day)

Take the pork belly out of the fridge at least 2 hours before the cook.

This will give the belly enough time to come up to room temperature allowing a nice even cook on your Weber Q.

Fire up your Weber Q, place your convection tray, and trivet onto the grill to allow indirect cooking.

For Weber Family Q, turn both gas control knobs to the START/HI position.

And Baby Q and the 2000 series do the same with the single gas control knob.

Close the lid and allow your Weber to heat up for 10 minutes.

Begin scoring the skin on the pork belly with a sharp knife or Stanley blade. Try not to cut too deeply. Cutting to the top of the fat layer is ideal.

Make your cuts roughly 2cm apart.

Rub a small amount of olive oil over the skin, and rub sea salt into the score marks. Finally, sprinkle more sea salt over the skin.

Slice up the apples and onions into halves and place onto 2 sheets of crossed over aluminium foil.

Adding the apples and onion under the pork belly will add moisture, flavour and prevent the burning of the pork belly as it’s lifted instead of roasting in its juices.

Sprinkle the brown sugar over the top of the apples and onions, and place the pork belly on top.

Power Tip: The apples and onions need to be roughly the same size so the pork belly can sit evenly on top. This will stop any oil pooling on the skin.

Begin folding the aluminium foil up to the bottom of the skin and pinch the corners together. You just want to insulate the meat only. Essentially making a boat for the pork belly.

Your pork belly is now ready for roasting, good luck!

How to Roast Pork Belly in Your Weber Q?

Place your pork belly onto the centre of your trivet and insert your meat thermometer into the centre if you have one in your arsenal.

I use the Inkbird IBBQ-4T Wireless meat Thermometer. This means I can enjoy a beer while monitoring the temperature of the pork belly from my phone and receive alerts when my pork belly is ready.

Another alternative is the cheaper Inkbird Waterproof Instant-Read Thermometer. The only drawback is lifting the lid on my Weber to get the temp, allowing cool air to rush in.

Close the lid. And turn the small gas control knob to the off position and the large gas control knob to low.

If you are cooking on a Baby Q or 2000 series, simply turn the gas control knob to low.

Set a timer for 30 minutes.

Doing this will slow down the roasting of the belly, give the skin time to dry out, and greater your chances of crackling during the next phase.

After 30 minutes, the internal temperature of the pork should be somewhere around 30°C (85°F) to 35°C (95°F)

Now we need to hit it with heat to crackle the skin.

On the Weber Family Q, turn the small gas control knob back on to the low setting. And turn the large gas control knob to HI.

Baby Q and Medium series simply turn the gas control knob to high.

Close the lid once again.

Power Tip: There must be no peaking during this phase. When the lid has opened, the temperature of the Weber Q will quickly plummet, interrupting the crackling process.

Once the internal temperature of the pork belly has reached 68°C (155°F), you can go ahead and take it off your Weber Q.

Allow 10 minutes for your pork belly to rest and give it time for the muscles to relax and the juices to run back in, giving you beautiful juicy pork.

Use this time to prepare the honey gravy and slice your rolls.

You can grab our Honey Gravy recipe here.

When the pork belly has rested, cut it down the score marks you made earlier and slice it up into rectangles.

Place the pork belly strips onto your roll, drizzle the gravy to your liking and enjoy!

Hot Tip: If you were unsuccessful in getting the skin to crackle, pop the pork belly under the griller on high until you achieve the desired crackling.

Please Try Some of Our Other Weber Recipes Here on JustSoYum!

Our Weber Q recipes are growing on JustSoYum, and we’ve made some beauties that you have to try.

Fully Loaded Meat lover’s Weber Q Pizza Recipe – Packed with almost every meat you can think of and topped with BBQ sauce. Yum! And goes oh so well with a beer.

Simple Weber Q Pizza Dough Recipe – I’ve shown you how to make a pizza in your Weber Q, so you will need to know how to make the pizza dough that goes with it.

Weber Q Banana and Walnut Bread – The Weber Q is so versatile, you can even bake on it. This bread is amazingly soft and tastes terrific.

Juicy Weber Q Roast Lamb with Garlic and Rosemary – Melts in your mouth. The rosemary and garlic are an added touch to boost the flavours of the lamb.

Super Crunchy Weber Q Roast Potatoes: It’s crazy how crunchy these spuds really are. Light and fluffy on the inside and golden brown and delicious on the outside. They are just the perfect crunch.

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