Twice Cooked BBQ Pork Belly is an amazing recipe to create a tasty and sticky delight. The pork belly is prepared in advance with an aromatic rub before being roasted in the oven. It’s then finished off in the bbq for that flavour lovely bark all the time being basted with homemade bbq sauce. I love this dish and while it takes time, the result is worth it. Serve as a main dish in buns with pickles or with rice or potatoes. The pork falls apart and goes with most side dishes.

Twice Cooked BBQ Pork Belly

A perfect blend of roasting and barbecuing to bring out the amazing flavours.

4.60 from 62 votes

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Course: BBQ, Main Dish

Cuisine: American

Keyword: BBQ, Chillies, Marinade, Pork, Roast, Sauce, Spice

Prep Time: 30

Cook Time: 5

Marinade: 12

Total Time: 17 30

Servings: People

Calories: 1280kcal

Ingredients

BBQ Sauce Ingredients

400 ml cider vinegar
1 tbsp molasses
300 ml tomato ketchup
2 tsp chilli powder
1 tsp cayenne pepper
1 tsp salt
2 tbsp paprika
3 cloves garlic peel/mince
125 ml Worcestershire sauce

Rub Ingredients

Pork Belly Ingredients

3.0 kg pork belly
650 ml cider dry
2 large onions peel/sliced

Instructions

In a large airtight bag or container add the English mustard powder, chilli powder, paprika, ground star anise, cloves and brown sugar and mix together.
2 tbsp paprika, 1 tsp chilli powder, 25 g mustard powder, 1 tsp ground star anise, 1 tsp ground cloves, 20 g dark brown sugar
Add the pork belly and massage the rub thoroughly into the pork belly and seal. Place in the fridge ideally overnight.
3.0 kg pork belly
Add all of the ingredients into large saucepan and stir over a medium heat. Bring up to a simmer and gently stir for about 20 minutes until the sauce has thickened and a lovely colour.
400 ml cider vinegar, 1 tbsp molasses, 300 ml tomato ketchup, 2 tsp chilli powder, 1 tsp cayenne pepper, 1 tsp salt, 3 cloves garlic, 125 ml Worcestershire sauce, 10 g paprika
The sauce should be lump free but if in doubt, pour through a sieve into a container and allow to cool fully. Once cold seal and place in the fridge overnight.
Remove the pork belly from the fridge and allow to warm prior to cooking.
Preheat the oven to 160C/320F/Gas Mark 3
Place the sliced onions around the bottom of a roasting pan. These will prevent the pork from burning on the pan and produce an amazing taste.
2 large onions
Transfer the pork belly from the container on to the onions and add the cider.
650 ml cider
Cover with tin foil and place in the middle of the oven.
Place the pork belly in the oven and slowly roast for 4 hours. It will almost be falling apart.
If you have a gas barbecue, light it about 15 minutes prior to the end of cooking.
Remove the pork from the oven and take off the foil. The bulk of the fat will have rendered and the skin turned into crackling.
Gently brush the pork belly with the homemade bbq sauce and lightly oil the bbq rack.
Carefully transfer the pork from the pan onto the bbq grill and close the lid.
Adjust the heat so it remains around 160C/320F. Frequently turn the pork belly and baste again with the sauce for about an hour or until the pork literally falls way.
You can serve the slices whole or as I like to do is pull and shred the meat away from the skin and serve.

Nutrition