The Best Way to Prepare Crispy Pork Belly Bites

This image shows crispy pork belly cooked in Cyprus spit

Difficulty score: Easy 

On the Cyprus Deluxe Spit Roaster, cooking Pork Belly Bites with the ideal crackling is simple but incredibly tasty. This delectable snack will win you the crowd at your upcoming barbeque and make you the star!

You may make this dish on any spit roaster you may already own, such as a Bunning's Jumbuck or something similar, so don't worry if you don't have a Cyprus spit roaster of your own.

 

Ingredients:

  1. 1.5kg pork belly
  2. Kosher Salt
  3. Greek Gyros BBQ rub (or your favourite pork rub)

Method:

Preparation 

1. Pork belly should be prepared by scoring the skin and liberally salting it at least 24 hours before cooking. We use Misty Gully Kosher salt for this recipe

 

This image shows Kosher Salt by Misty Gully and Pork Belly

2. Put your salted and scored pork belly, unwrapped, in the fridge for the night.

The next day - preparation continued 

1. After taking the pork belly out of the refrigerator, use a knife to remove any extra salt from the skin.

 

This image shows Rhiannon Peterson scraping Kosher Salt to pork Belly

 

2. From the bottom of the pork belly, remove any extra skin, meat, or fat that won't render properly.

 

This image shows excess fat of pork belly being trimmed

 

3. Apply your prefered BBQ rub on the pork belly's meat, trying to avoid the skin as much as possible. We are using Flaming Coals' "Greek Gyros" today. This family-friendly rub packs a powerful flavour punch yet having no preservatives or additional MSG.

 

This image shows pork belly being seasoned with Greek Gyros seasoning

 

4. Slice the pork belly into equal slices to fit onto the Cyprus kebab skewer using a very sharp knife.

 

This image shows pork belly being sliced using sharp knife

 

5. Slide the skewers with the sliced pork belly pieces. Keep in mind that the skewers are very sharp.

 

This image shows pork belly being strips onto the skewers

Lighting the charcoal

1. Put your charcoal in the spit's base. We are using mallee root charcoal for today's dinner because it is a great option for spit roasting. Mallee burns hot and leaves hardly any ash behind. Additionally, it is an Australian product free of any nasty additives that can alter the flavour of your food.

2. Insert the nozzle of the Flaming Coals charcoal starter wand into a mount of charcoal while using the first setting (high-powered heat). Watch for a spark. Change to the second setting once the spark is established (high-powered fan). In 2 to 5 minutes, your charcoal will be fully lighted.

 

This image shows starting a fire to charcoal using charcoal starter wand

Cook

1. Skewers should be placed on the spit. For the pork belly to cook without burning, notice that we have the Cyprus skewer mechanism in its highest setting.

 

This image shows sliced pork belly placed in the Cyprus Spit Skewer.

 

2. Allow the pork belly to spin until the crackling is set and the meat is beginning to juice, then check the internal temperature of the meat using an instant-read thermometer. Be sure to probe the flesh, not the fat, when doing this. The ideal temperature for you is 85 degrees Celsius.

 

 

This image shows pork belly placed in the skewer and checking internal temperature of meat

 

3. This cook should take between 30 and 35 minutes, depending on the heat of the charcoal and the height of your skewers. However, as with other cooks, we are cooking to temperature rather than time.

 

This image shows pork belly cooked in the Cyprus spit

 

The slices must simply be removed off the skewers, chopped into bite-sized pieces, and then enjoyed.

 

This image shows sliced crispy pork belly and Greek Gyros Seasoning

 

You might think about adding a dipping sauce made from Kosmos Q Apple Chipotle sauce to improve the flavour. But in our opinion, these bites are perfect on their own.

 

This image shows crispy pork belly

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by: Michael Wilkie