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Place the pork belly on the spike of the rotisserie and fasten with the forks. At the barbecue: Prepare the barbecue for indirect heat – approx. 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. Once the Weber Q has pre-heated, place the roast pork in the BBQ and let cook on high for 25 minutes, do not open the lid during this time,at the end of 25 minutes, lift the the lid and you will see that your crackling is now perfect, close the lid, reduce your Weber Q setting to roasting and set your timer for 1 Hour 5 minutes – do not open the cover during this period.

For the rest of the planet (I joke) I'm referring to the skin on a rolled roasting joint like the one you can see in the picture above. Now I know this is a barbecue themed website and I've prepared my perfect pork crackling above on the spit but don't worry if you're planning to use your oven, the rules apply for roasting just as much as they do if you’re planning to use the BBQ rotisserie or indeed cook indirectly in your grill. Consistently getting perfect pork crackling is quite a challenge but in essence whatever way you are going to cook your pork, the bottom line is that it’s all about the moisture content in the skin and then heat. Each one of the steps below is designed to remove moisture and ensure that the skin is as dry as possible so the timing of each of the steps below is important.

Allow 24 hours When you get back home from the butcher, place your rolled pork on a plate and let it sit in the refrigerator for 24 hours and do not cover. This allows the skin to dry out naturally by evaporation and without this step you really will fight a loosing battle.If you want to leave it in for 48 hours then be my guest! For extra attention, pat the skin with a paper towel.

Note:- You will find that water runs out of the pork joint whilst it is sitting so make sure your plate is big enough to catch all the moisture (or use a shallow bowl) and empty the contents on a regular basis into a jug. Remove Seadoo Impeller Without Tool on this page. You can keep this liquid for use in the gravy.

Score the skin Your butcher will do this for you but I prefer to do it myself because I find that the butcher doesn't usually score it as thinly as I like. It’s really important to score into the fat under the skin but not as deep as the flesh. This means that when you heat the joint, the fat renders out onto the skin but the moisture in the meat remains inside keeping the meat succulent.

Add salt to the skin Just before cooking rub salt into the scored skin and this will help release any more moisture from the fat. It's important however to ensure that you do this just before the joint goes on your spit or in the oven because that way the water which leeches out of the fat is immediately evaporated by heat of the BBQ / oven. If you do it say 30 minutes before cooking then water will leech out of the fat and dampen the skin so you would have done the 24 / 48 hours in the refrigerator for nothing. Cook over a dry heat A lot of fat will drip off so if using charcoal, make sure that you have prepared the coals well in advance.

The best is to have the heat applied from the side as this prevents flare ups so if using a gas grill site your pork in the centre of the spit rod and use the burners to each side of the grill. If you can do your pork on the rotisserie with the heat to the side works well because the skin is getting intense direct heat so I have to say that I recommend this as a great way of cooking rolled pork. If you are going to do it indirectly (or in the oven) then a super hot oven is needed in the first instance to scorch the skin.

The first 20 minutes of cooking need to be at 220°C or 430°F and after that the oven can be turned down to a more moderate 180°C or 360°. If you check the pork prior to turning the oven down you'll see that the skin has already bubbled but if it hasn't don't turn the heat down for another 10 minutes and check again. Never put anything else in the same oven as the pork because this will only add moisture. Roast the pork solo so that you can maintain the dry heat. If you follow the tips above then you’ll get perfect pork crackling every time. Related Pages.

After this experience, I'm struggling to see why I would roast any other cut of pork in the Weber. The abundance of crackling and the layers of fat make this one of the best roast meats around. The Weber is perfect for pork belly. The high starting temperature gives the crackling a head start, and as the temperature slowly reduces, it allows the meat to gently baste in its own juices. Being a Sunday, there was enough time to really make the most of it.