Getting crisp crackle on a pork belly in the Weber can be a bit tricky, but doing this and marinating the meat as I have done will not only get you perfect crackle but the best tasting pork belly that you'll ever eat.
Scroll down for the recipe

What you’ll need:

1kg Pork Belly
4 slices Fresh ginger
2 Garlic cloves - pieces
3 spring onions (green onions)
6 tablespoons salt reduced Soy Sauce
1 Tblsp Peanut oil
1 tsp Turmeric
1 tsp Coriander
1 tsp ground Cumin seeds
1 cup Rock salt

What to do:

In a food processor, blitz the ginger, garlic, spring onions, soy sauce, peanut oil, turmeric, coriander and cumin.

Deeply score the pork belly meat into cubes.

Apply the marinade to the meat ensuring that it enters the cuts.

Lay the pork belly skin down in a pan that has a cup of rock salt spread on the bottom.

Let the pork belly marinate for 7 or 8 hours

Place the pork skin side up into a lit and pre-heated Weber Kettle. Use indirect heat of about 250C or 500F

Cook for 75 minutes

Let the pork belly rest for at least 10 minutes before serving.

Enjoy!

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