Weber Q Roast Pork Belly Rolls
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.
Ingredients
- 1.5 kg Pork Belly
- 2 tbsp Chinese 5 Spice
- 3 Apples Granny Smith (see note 1)
- 2 Brown Onions
- 2 tbsp Brown Sugar
- 1 tbsp Sesame Oil
- 1 tbsp Olive Oil
- 1 ½ tbsp Table Salt For Meat
- 1 tbsp Sea Salt For Crackling
- ¼ tsp Black Pepper
- 6 Large Hot Dog Rolls Sesame (optional)
Instructions
Preparing The Pork Belly (the night before)
- Place the pork belly onto a tray and pat it down with a paper towel. Begin by drizzling sesame oil over the meat and rubbing it in. Try not to get the sesame oil onto the skin. Then rub the Chinese 5 spices and pepper in, making sure you cover all of the meat, including the sides. Keep the skin clear of any rub.
- Flip the pork belly over and sprinkle table salt onto the skin, making sure it completely covered in salt. Pop it into the fridge overnight uncovered to give the skin time to dry out and the meat to marinade.
Preparing The Pork Belly (the following day)
- Take the pork belly out of the fridge at least 2 hours before cooking to allow it to come up to room temperature.
- Place a clean convection tray and trivet onto the centre of the grill.
- Preheat your Weber Family Q by turning the large & small gas control knob to the START/HI position and fire up your Weber Q.Do the same with the single gas control knob if you are cooking on the Baby Q. Close the lid and allow 10-15 minutes to preheat.
- Pat down the skin to remove the salt and any excess moisture. Using a sharp knife or blade, begin scoring the meat in straight lines 2cm apart from top to bottom. Try not to cut past the fat layer.
- Drizzle olive oil over the skin, then sea salt and rub it over the skin making sure to get it into the score marks.
- Cut the apples and peel the onions, then slice them in half. There is no need to remove the core. Just remove any seeds.
- On 2 crossed over sheets of heavy-duty aluminium foil, place the apples and onions onto the aluminium foil (see note 1). Sprinkle the brown sugar over each apple and onion. Then rest the pork belly on top.
- Lift the ends of the aluminium foil to the sides of the pork belly to begin making a boat. Only roll the foil up enough to cover the meat. Pinch each corner together to hold the foil into place until the meat covered on all sides relatively tight.
Cooking Pork Belly On The Weber Q
- Lift the lid on your Weber Q and place the pork belly onto the centre of the trivet. Insert a meat thermometer into the thickest part of the belly.
- Close the lid on the Family Q and turn the small gas control knob off and the large gas control knob to the low position. Do the same with the Baby Q using the single gas control knob.
- Maintain a temperature between 180°C (355°F) and 200°C (390°F) for 30 minutes.
- After 30 minutes, turn the small gas control knob back on and turn it to the low position and the large gas control knob to HI.And the large single gas control knob to the position on the Baby Q.
- For the remainder of the cook try to maintain a temperature between 240C (465°F) and 260C (500°F) until the belly reaches an internal temperature of 68°C (155°F). This will give the skin time to crackle.
- Take the pork belly out of the boat and set aside to rest for 10 minutes.Slice the pork down the score marks. Cut the strips into quarters, and place them onto the hotdog rolls. Drizzle with our delicious honey gravy recipe and serve.
Notes
Note 1: It's important to make sure the apples and onions are relatively similar in size. This will make sure that the pork belly sits evenly on top. Otherwise, oil and pork juices can pool in one area preventing the skin from drying and producing crackle.
Note 2: Grab The Best Honey Gravy Recipe to Go With Your Weber Q Pork Belly Rolls From JustSoYum
