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Herb and Citrus BBQ Pork Belly Recipe

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Recipe by

Campbells

6 hours 30 minutes

Serves 4-6

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Ingredients

  • 1.5 kg pork belly (skin on)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tsp smoked paprika
  • 1 tsp fennel seeds (optional)

Herb and Citrus Marinade

  • 120 ml olive oil
  • lemon juice (freshly squeezed)
  • orange juice (freshly squeezed)
  • 2 tbsp honey
  • 2 tbsp wholegrain mustard
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp chilli flakes (optional)

Method

  • Step 1 : Prepare the Pork Belly

    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.

  • Step 2 : Seasoning

    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.

  • Step 3 : Make the Herb and Citrus Marinade

    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.

  • Step 4 : Marinate the Pork Belly

    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.

  • Step 5 : Preheat the BBQ

    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.

  • Step 6 : Cook the Pork Belly

    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.

  • Step 7 : Baste with Reserved Marinade

    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.

  • Step 8 : Crisp the Skin

    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.

  • Step 9 : Rest and Serve

    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.

  • Step 10 : Top Tips

    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.