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Pork Belly Roast

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
Garlic Granules
Soy Sauce
Basting Liquid
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

Recipe Type
Appetizer, Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard Fl, 2013/01/13


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