Last week I was in Orlando at my favorite Oriental grocery store.
Found these piggies and brought some bacon home:
Pork, Belly, Roast, Richard Fl
1 `4 1/2 Lbs Pork Belly, 6" X 12"
Spicy Seasoning Salt
Indian River Rainbow Pepper
Indian River Italian Spice Blend
Remaining Marinade Sauce
Some Peanut Oil
Some Sweet and Sour Sauce
1 Took the skin side and cut a 1 inch diamond pattern thru the skin and into the fat area. Rubbed with seasoning.
2 Then sprinkled the marinade sauce over it.
Marinaded it for 2 hours:
3 Rolled and tied with butcher twine every inch:
4 Placed on the Large BGE indirect with rotisserie. 425°F with apricot chips:
5 Cooked 425°F for 20 minutes then shut the top and bottom vents
until temp reached 300°F about 20 minutes. Basted with basting liquid
and let cook for a total of 1 hour 20 minutes: Removed when internal
temp was 150°F:
6 Sliced some for lunch and will place rest in refrigerator and
tomorrow will slice into 1/8th to 1/4" slices depending on how the
slicer treats it. Then will fry like bacon.
7 Over all this had a very nice sweet and spicy flavor and was almost like cured bacon. Will do again.
Yield: 4 1/2 Lbs
Appetizer, Main Dish, Meat
Source: BGE Forum, Richard Fl, 2013/01/13