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Recipes / Sauces & Rubs

Simple Pork Belly Rub

Cooked on the Kamado

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Cooking pork belly on the Kamado is so simple. Here we've got a great beginners recipe!
Prep time
15 mins
Cook time
2 hours
Serves
6
Fuel
Heat Beads® 10kg Hardwood Lump Charcoal

Ingredients

3 tsp brown sugar
½ tsp rock salt
1 tsp soy sauce
½ tsp olive oil

  • Pork Belly on the Kamado, what could be easier?

    Pork Belly on the Kamado, what could be easier?

  • 2 types of meat can be cooked together. Here, Beef Brisket and Pork Belly were cooked together.

    2 types of meat can be cooked together. Here, Beef Brisket and Pork Belly were cooked together.

  • The Kamado quietly doing it's thing!

    The Kamado quietly doing it's thing!

Method

  1. Preheat Kamado to 140ºC, the top end of the smoke range. We used a blend of two charcoals as well as Manuka Wood to give it extra flavour.
  2. Mix together all ingredients and rub into both sides of the Pork Belly.
  3. Cook for a couple of hours at 140ºC, turning about every 20mins.
  4. Crank it up hot for about 15 mins to crisp up the skin... really nice served with an apple & date chutney.

Recipe courtesy of Dave from Ember.

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