Do you love the crispy skin on spit roasted pork belly? If you're new to spit roasting, or cooking pork belly in general, this tutorial is for you. I'll walk you through all the steps necessary to make perfect spit roasted pork belly at home. The best part is that it's really easy - anyone can do it!

 Here's what you'll need:

1. A spit rotisserie (we are using a kettle bbq with spit attachment)     
2. A pork belly     
3. Butchers Axe BBQ Ranger BBQ rub or your favourite pork rub    
4. Kosher salt (any sort of salt should do the job)    
5. A thermometer    
6. A sharp knife

Now let's get started!

To achieve the coveted crispy golden crackle, it is imperative that we salt the skin of the pork belly using kosher salt and place it into the fridge uncovered for 1-2 nights before the cook. This will ensure we draw out all of the excess moisture. 

Once your pork belly has sufficiently dried out it's time to scrape off the excess salt and score the skin. We like to score the skin in the direction the pork belly will be rotating. Which is up and down. This will ensure the fat drips down, helping to keep our skin dry. 

Flip the pork belly over, it's time to apply your pork rub to the meat side of your pork belly. If you notice an excessive amount of fat, trim now. As this will not render down well.

In today’s cook, we are using the wildly popular Butchers Axe BBQ Ranger Rub for its beautiful colour and flavour. Apply liberally, avoiding the skin. 

Place your pork belly into the basket and apply a layer of kosher salt to the skin before closing the basket lid. 

Light your Flaming Coals Lump charcoal using your preferred method and add it to the base of the SnS Kettle. Use a charcoal rake to evenly disperse the charcoal across the cooking area.

Place the basket onto the spit rotisserie skewer, making sure that it's centred. Now place the skewer onto the kettle rotisserie ring and turn on the motor. 

Maintain your charcoal throughout the cook ensuring it’s not too hot, or not hot enough. You will be able to work this out by holding your hand at the height of the pork belly. You should be able to hold it there for around 5 seconds before it becomes too hot. 

This cook should take roughly 1 hour or until the internal temperature reaches 85 degrees celsius or 185 degrees Fahrenheit. 

Remove the pork belly from the kettle bbq and rotisserie ring and allow it to rest for about 5 minutes (skin side up) before slicing. 

And that's it! You've successfully spit-roasted pork belly. Spit-roasted pork belly is one of our favourite things to eat - it's so crispy and delicious. And now that you know how easy it is to make at home, there's no excuse not to try it! I hope you enjoy this recipe as much as I do. 

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