Spit roasting rolled belly pork on a Kamado grill is an excellent way to achieve a tender, evenly cooked roast with a crispy exterior. Here's a guide on how to do it:

Preparation:

1. Prepare the Pork:
   • If not already done by your butcher, roll the belly pork tightly and secure it with butcher's twine at regular intervals. This ensures even cooking and helps the pork hold its shape on the spit.
   • Score the skin or have it scored by your butcher. Rub the skin with a generous amount of sea salt and your choice of herbs and spices.
2. Set Up Your Kamado Grill:
   • Set up your Kamado for indirect heat and preheat it to a medium temperature, around 150-160°C (300-320°F).
   • If your Kamado has a heat deflector, use it to create an indirect cooking environment.
3. Mount the Pork on the Spit:
   • Secure the rolled pork on the spit rod, ensuring it’s balanced and centred.
   • Tighten the forks on either side of the pork to hold it in place.
4. Spit Roasting:
   • Place the spit rod with the pork onto the grill and start the rotisserie motor.
   • Close the lid of the Kamado and cook for about 2 to 3 hours. The exact time will depend on the size of your pork belly and the consistency of your grill temperature.
5. Monitoring and Basting:
   • Check the pork occasionally. If it’s looking dry, you can baste it with a mixture of apple cider vinegar and water.
   • Maintain a consistent temperature in your Kamado throughout the cooking process.
6. Finishing for Crispy Skin:
   • Towards the end of cooking, increase the heat to around 200°C (390°F) for the last 30 minutes to crisp up the skin. Keep a close eye on the pork during this stage to prevent burning.
7. Check for Doneness:
   • The pork is done when the internal temperature reaches at least 75°C (165°F). Use a meat thermometer to check.
8. Resting:
   • Once cooked, remove the pork from the spit and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute.
9. Serving:
   • Slice the pork into thick or thin slices as preferred and serve.