How to Spit Roast Pork Belly with Golden Crackle

Jun 18, 2024

Today we have BBQ legend Booma from Boomas BBQ in our studio kitchen so he can reveal all the secrets to achieving the perfect pork belly with golden crackle! We are cooking on a jumbuck mini spit but you can use any Spit Rotisserie you have at home!

Pro-tip: Booma’s number one tip to achieve golden crackle is ensuring you dry your skin out for at least a day in the refrigerator.

Ingredients list:

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Cook time: 1 hour

Difficulty: Medium

Method:

1. Cover the skin of your pork belly with the Misty Gully Kosher Salt and place it in the refrigerator uncovered overnight.

2. Remove the pork belly from the fridge, wipe off the excess salt and pat dry the skin.

3. Now it’s time to score the skin. Pro-tip score after removing from the fridge as the skin will be firmer and easier to work with! You could also use a Jaccard to help score the skin, they are an awesome piece of kit!

4. To score the skin you can use a sharp knife or like Booma you can use a Stanley knife to control the depth of your cuts. Make up and down incisions in the skin allowing the fat to drip away during the cook.

5. To the meat side of the pork belly, it’s time to apply Boomas Pork Rub - Swine and Dine. Apply liberally for best results.

6. Place the pork belly into your Rotisserie Cage meat side down. Apply a light coating of salt to the skin and then place the lid on your basket.

7. It’s time to get your spit rotisserie ready. Light your charcoal or briquettes, we are using a charcoal starter wand from Flaming Coals to get ours started quickly in today’s cook. Once your charcoal is properly lit, place your loaded skewer into the motor and turn it on!

8. After 45 minutes to 1 hour, it’s time to test the internal temperature of your pork belly. We love this digital meat thermometer from Flaming Coals. We are aiming for roughly 85°C to 90°C. That is to ensure all of the fat has rendered and you will have golden crispy skin, but you’ll still have nice juicy meat!

9. Remove from the spit rotisserie and place skin side up! Never put your pork belly skin side down.