Recipe by
Campbells
6 hours 30 minutes
Serves 4-6
Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
Rub the pork belly all over with olive oil, salt, and black pepper.
In a small bowl, combine the minced garlic, rosemary, thyme, smoked paprika, and fennel seeds (if using).
Rub this mixture all over the pork belly, ensuring it gets into the scored skin.
In a medium bowl, combine the olive oil, lemon juice, orange juice, honey, wholegrain mustard, minced garlic, rosemary, thyme, salt, black pepper, and chilli flakes (if using).
Mix well until the ingredients are fully incorporated.
Place the seasoned pork belly in a large resealable plastic bag or a shallow dish.
Pour half of the herb and citrus marinade over the pork belly, ensuring it is well coated. Reserve the other half of the marinade for basting.
Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for the best flavour.
Preheat your BBQ to a medium heat, around 150-160°C. If using a charcoal BBQ, arrange the coals to create an indirect heat zone.
Remove the pork belly from the marinade and let any excess drip off.
Place the pork belly on the BBQ grill, skin-side up, over indirect heat.
Close the lid and cook for 2-3 hours, or until the meat is tender and the skin is crispy. Maintain the BBQ temperature around 150-160°C.
During the last 30 minutes of cooking, brush the pork belly with the reserved marinade every 10 minutes. This will enhance the flavour and keep the meat juicy and delicious.
If the skin isn’t crispy enough, move the pork belly over direct heat for a few minutes, skin-side down. Be careful not to burn it.
Remove the pork belly from the BBQ and let it rest for 10-15 minutes.
Slice the pork belly into thick pieces and serve with any remaining marinade on the side.
Serve up with BBQ sides, including potato salad, chips, coleslaw and more.
For extra flavour, you can add some soaked wood chips to your BBQ for smoking.
Adjust the chilli flakes in the marinade to your desired level of spiciness.