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Grid Iron Meat

Spit Roast Belly Pork on a Kamado

INGREDIENTS

Ingredients:

  • 1.5 - 2 kg rolled belly pork
  • Sea salt and freshly ground black pepper
  • Optional: herbs and spices of your choice (like fennel seeds, garlic powder, paprika)

Equipment:

  • Kamado grill
  • Spit rod and forks for spit roasting
  • Butcher's twine (if rolling the pork yourself)
METHOD

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.

Shop for Ingredients

Whole Pork Belly - Gloucester Old Spot

Rare Breed Pork – Belly 5-6kg

This is a Gloucester Old Spot whole pork belly from North Yorkshire.

Our Gloucester Old Spot pork is hung on the bone for at least 7 days to allow the meat to tenderise and intensify the flavour. The whole pork belly is a great value way to prepare some joints for home or to make your own bacon or pancetta. We have some suggestions and tips for preparation here.

The whole belly usually weighs around 6kg but this can vary depending on the animal, we always try and find something on the generous side.

£79.75

View Product
Rare Breed Pork Belly - Boned & Rolled

Rare Breed Pork Belly – Boned & Rolled

Rare breed pork belly, boneless, rolled & tied by our butchers for easy carving.

£21.50 – £56.00

View Product

When pairing sides with spit-roasted rolled belly pork cooked on a Kamado grill, consider options that balance the rich and smoky flavours of the pork. Here are some suggestions:

  1. Grilled Vegetables:
    • Asparagus, bell peppers, or courgette grilled alongside the pork can be a great choice. Their charred edges will complement the smoky taste of the pork.
  2. Coleslaw:
    • A classic coleslaw, either creamy or with a vinegar-based dressing, offers a crunchy and refreshing contrast to the rich pork.
  3. Potato Dishes:
    • Roast potatoes with herbs like rosemary and thyme, or a creamy potato salad, can be hearty accompaniments to the pork.
    • Sweet potato wedges, either roasted or grilled, can add a sweet and earthy element.
  4. Apple-Based Sides:
    • An apple slaw or a warm apple compote can complement the pork well, especially if you’ve used any applewood chips for smoking.
  5. Salads:
    • A mixed green salad with a light vinaigrette can offer a fresh and light contrast.
    • A bean salad, with ingredients like green beans, chickpeas, and a tangy dressing, can be a nutritious option.
  6. Breads:
    • Freshly baked bread rolls or a crusty loaf can be great for soaking up any juices.
    • Cornbread, with its slight sweetness, can be a delightful pairing with the smoky pork.
  7. Rice or Grains:
    • A simple pilaf or a quinoa salad with fresh herbs can balance the meal with a lighter side.
  8. Sauces and Condiments:
    • A barbecue sauce, either homemade or bought, can enhance the smokiness of the pork.
    • A mustard-based sauce or a chimichurri can add a zesty and herby dimension.

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Hot Tips

  • Keep the lid closed as much as possible to maintain a consistent temperature.
  • You can add a water pan under the pork to keep the environment moist and catch drippings.
  • Always use a meat thermometer to ensure the pork is cooked safely and perfectly.

Pairings

Pairing drinks with spit-roasted rolled belly pork cooked on a Kamado grill should focus on complementing the rich, smoky flavours and the crispy, savoury skin of the pork. Here are some suggestions:

  1. Wine:
    • White Wine: A Riesling, particularly from Alsace or Germany, with its balance of fruitiness and acidity, can pair nicely with the pork. The slight sweetness of some Rieslings can also complement the smoky flavour.
    • Red Wine: A medium-bodied red wine like Grenache or Zinfandel can be a good match. These wines have enough body to stand up to the pork without overpowering it.
  2. Beer:
    • A Pale Ale or IPA with its hoppy bitterness can cut through the richness of the pork and cleanse the palate.
    • For a darker option, a Brown Ale or a Smoked Porter can complement the smoky flavour of the meat.
  3. Cider:
    • A dry cider, either apple or pear, can be refreshing and its crispness contrasts well with the richness of the pork.
    • A slightly sweeter cider can also work, especially if the pork has a spicy rub or glaze.
  4. Spirits:
    • Bourbon, with its notes of vanilla and caramel, can be a strong pairing, especially if the pork has a sweet glaze.
    • A smoky Scotch whisky can echo the smoky flavours of the meat, creating a harmonious pairing.
  5. Non-Alcoholic Options:
    • Sparkling apple juice can provide a similar contrast to cider without the alcohol.
    • A ginger beer, with its spicy and sweet profile, can offer a refreshing and zesty pairing.

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