The history of BBQ pork belly can be traced back to the times of the Aztecs, who would cook pork bellies over an open fire. The dish became popular in the United States in the early 1900s, and has since become a staple at BBQs and cookouts. BBQ pork belly is a delicious and flavorful dish that is perfect for any occasion.
There are many different ways to cook BBQ pork belly, but the most popular method is to slow cook it over low heat. This allows the fat to render out, and the meat to become tender and juicy. BBQ pork belly is often served with a variety of sauces, such as BBQ sauce, ketchup, or mustard.
Want to know more about what we thought about when we bought a Blackstone Griddle? Have a read here.
Barbecue Pork Belly Slow Cooked
- 3 Kg British Pork Belly With Rib Bones attached
- 2 Large Onions
- 600 ml Dry Cider
- Burger Buns
For the rub
- 20 g Mustard Powder
- 10 g paprika
- 4 Cloves Crushed
- 2 Star Anise Crushed
- 20 g Soft Brown Sugar Dark
- 1 tsp Chilli Powder
- 300 ml Tomato Ketchup
- 400 ml Cider Vinegar
- 1 tsp Salt
- 2 tbsp Paprika
- 1 tbsp Molasses or Black Treacle
- 2 tsp Chilli Powder
- 1 tsp Cayenne Pepper
- 100 ml Worcestershire sauce
- 2 Garlic Cloves Crushed
- 3 Cloves
For the rub
- Combine the rub ingredients and place in a large freezer bag
- Add the pork belly joint, seal the top, and shake to generously cover the meat. Leave in the fridge overnight.
- Mix the ingredients in a pan and simmer gently, stirring, for 20 minutes until thick. Pass through a sieve and set aside to cool overnight.
Cook the meat
- Heat the oven to 160°C/fan 140°C/gas 3. Place sliced onions into a roasting tin, remove pork belly from the bag and place on top of the onions. Pour over the cider cover and roast for 2-3 hours until tender and falling off the bone.
- Place on your BBQ rack brush your pork with the BBQ mix and cook for a further hour. Turn regularly and add liberal coatings of that delicious sauce