Recipes

BBQ Spit Rotisseries Recipes

We Recommend

Kosher Salt 3kg | Misty Gully
$22.95
Swine and Dine Rub | Boomas BBQ | 180g
$15.00
Hardwood Lump BBQ Charcoal 20kgs by Flaming Coals
$55.00
Electric Charcoal Starter Wand by Flaming Coals
$89.95
Multi-Use Basket for Large Spit Rotisseries - 22mm by Flamin
$49.00

This image shows pork belly cooked on Jumbuck Mini Spit Roaster

Achieving Perfectly Crispy Pork Belly on a Jumbuck Spit

If you're looking for the perfect way to cook pork belly, look no further than a jumbuck spit rotisserie! This handy little device can turn your pork belly into a crispy, delicious masterpiece. In this blog post, we will show you how to do it. It's really quite simple - just follow these easy steps and you'll be on your way to pork belly perfection!

Method

1. Begin preparing your pork belly by salting the skin with Kosher salt

This image shows pork belly being seasoned with kosher Salt

2. Next put the pork belly in the fridge overnight uncovered
3. The next day remove your pork belly from the fridge and score the skin in an up-and-down pattern to allow the fat and oil to drip off the skin when cooking.

4. Season the meat side only of the pork belly with Boomas BBQ Swine & Dine rub

This image shows pork belly being seasoned with Boomas BBQ Swine & Dine rub

5. Place your pork belly in the spit rotisserie basket and close the lid

This image shows pork belly being placed in the rotisserie basket

6. Get your charcoal lit with a charcoal starter wand then load your skewer onto the spit and turn on the motor

This image shows charcoal being lit with charcoal starter wand

7. Pro-tip: you can pat the skin of your pork belly dry with a paper towel throughout the cooking process to keep that skin crunchy and golden!

This image shows delicious pork crackling cooked on Jumbuck Mini Spit

8. Booma likes to push the internal temperature of the pork belly to 85 degrees celsius to ensure the meat is juicy and the skin has a perfect crackle!

This image show delicious pork belly