In the kitchen:
- Grind all the ingredients for the rub together using a mortar and pestle until fine.
- Score the fat of the pork belly with a sharp knife in a diamond pattern, keeping the cuts quite close together.
- Peel the onions and dice. Sauté the onion in a pan. Cut the prunes into 1x1 cm cubes.
- Place the pork belly, skin side down, on a cutting board and evenly distribute the rub onto the meat, leaving the skin free from the rub.
- Spread the sautéed onions and prunes on top of the meat.
- Roll the belly up and tie it with butcher’s string.
- Rub the skin with coarse sea salt.
- Place the pork belly on the spike of the rotisserie and fasten with the forks.
On the barbecue:
- Prepare the barbecue for indirect heat – approx. 180°C.
- Place the spike in the rotisserie and put a drip pan with water under the pork belly. The fat can drip into this, avoiding flare ups.
- Put the lid on the barbecue.
- Roast the pork belly for 1.5 - 2 hours – until the core temperature has reached 67- 70°C. Let it rest 10-12 minutes uncovered before serving. Serve with potato salad or grilled courgette salad.
- Recipe from Tom and Henry Herbert of TV’s The Fabulous Baker Brothers: A Bite of Britain in conjunction with Weber Barbecue.
- There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Perfect if preparing a feast for the family
2.5 - 3kg pork belly 1-2onions 400g prunes approx. 100g coarse sea salt For the barbecue rub: 4 tsp granulated sugar 2 tsp paprika 2 tsp dried oregano 1 tsp celery Salt Pepper
Time: 20 minutes Serves: 8 Nutrition: n/a