ESPETOSUL ROTISSERIE | How to Cook Crispy Pork Belly

Do you love the smoky flavour of authentic bbq? Are you looking to add delectable, succulent dishes to your outdoor barbecuing repertoire? Look no further than cooking crispy skin pork belly in an Espetosul Rotisserie. This spit-roasting method involves not only incredible flavours and ingredients but is also incredibly easy, fun and produces juicy pork belly with that perfect crispy, crunchy golden crackle! In this blog, we are going to break down every step of the process to get you out there spit roasting on your Espetosul Rotisserie today! 

We are using our Espetosul Rotisserie over the SNS Kettle BBQ, however, the good thing about the Espetosul is its versatility. If you don't own a kettle BBQ, you can use whatever fire pit or BBQ you do own. 

Method:

1. Begin by preparing a 1kg piece of pork belly, you will need to score the skin, salt it and leave it uncovered in the fridge for at least 24 hours before cooking to dry the skin out completely. 

2. After removing your pork belly from the fridge, scrape off any excess salt and pat any moisture off the skin. 

3. Season the underside of your pork belly with Kosmos Q Honey Killer Bee remembering to avoid the skin.

4. Once your pork belly is seasoned, it’s time to get it on the Espetosul rotisserie. 

5. You may add additional kosher salt to the skin before getting your pork belly over the fire. 

Pro-tip: For a piece of pork belly this size, it should take a little under an hour to be cooked. Today we’re using Flaming Coals Lump Charcoal for that authentic charcoal flavour. Make sure you’re wearing a pair of heat proof gloves and have a charcoal rake to move the coals around as needed

6. Once your coals are piping hot, it’s time to get the Espetosul rotisserie on the kettle. 

7. After 50-55 minutes your pork belly should be looking delicious. You will notice a golden crunchy crackle. But to ensure it’s properly cooked, use an instant-read thermometer to check the tenderness and make them eat part of the pork belly is at least 75 degrees Celsius. 

Pro-tip: We find the best results for pork belly are when the meat probes around 90 degrees Celsius. 

8. Once you’re happy your pork belly is probing like butter (no resistance) it’s time to take the espeotsul rotisserie off the fire and serve your pork belly. 

9. Remember to face the skin up (never down) to prevent the crackling from going soggy. 

10. Slice and serve immediately. 

Well, there you have it. Easy, delicious crispy pork belly cooked using the Espetosul Rotisserie over the SNS Kettle. Rubbed with kosher Salt, Kosmos Q Killer Honey Bee and Fueled by Flaming Coals Lump Charcoal. 

If you want to see more amazing cooks using the Espetosul Rotisserie click here to read ‘How to Cook Chicken Wingettes on an Espetosul Rotisserie”. 

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by: Michael Wilkie