How to cook Pork Belly on a Jumbuck Mini Spit with Boomas BBQ

 

 

 

Achieving Perfectly Crispy Pork Belly on a Jumbuck Spit

If you're looking for the perfect way to cook pork belly, look no further than a jumbuck spit rotisserie! This handy little device can turn your pork belly into a crispy, delicious masterpiece. In this blog post, we will show you how to do it. It's really quite simple - just follow these easy steps and you'll be on your way to pork belly perfection!

 

Method

* Begin preparing your pork belly by salting the skin with Kosher salt

*  Next put the pork belly in the fridge overnight uncovered
*  The next day remove your pork belly from the fridge and score the skin in an up-and-down pattern to allow the fat and oil to drip off the skin when cooking. 
* Season the meat side only of the pork belly with Boomas BBQ Swine & Dine rub

 

* Place your pork belly in the spit rotisserie basket and close the lid

* Get your charcoal lit with a charcoal starter wand then load your skewer onto the spit and turn on the motor

* Pro-tip: you can pat the skin of your pork belly dry with a paper towel throughout the cooking process to keep that skin crunchy and golden!

*  Booma likes to push the internal temperature of the pork belly to 85 degrees celsius to ensure the meat is juicy and the skin has a perfect crackle!

 

 

* Remove from the spit, slice and enjoy immediately. 

 

Optional: Add Kosmos Q Apple Chipotle for extra flavour!
We hope you enjoy this epic jumbuck mini spit recipe!
Check out our recipe blogs
Check out our range of Spit Rotisseries

 

 

 

 
by: Michael Wilkie