Asian style rolled pork belly

Take a new spin on the glorious pork belly

Ingredients

• 1kg pork belly

• 1 Tablespoon of Bull Dust

• 2 Shallots

• 1 Birds eye chilli

• 5 Stems of coriander including stalks

• 1 tablespoon Soy Sauce

• 1 Tablespoon Shao Xing Wine

• 1 1/2 Tablespoons grated ginger

• 1 Tablespoon Oyster Sauce

• 3 garlic cloves

Additional Equipment

• Cooking twine

• Food processor

Method

1. Put all of the ingredients except the pork belly into a food processor and pulse till smooth.

2. Take a sharp knife and carefully butterfly the pork belly. Do this by turning the pork belly skin side down and halfway between the skin and the top of the meat slice lengthways taking care to evenly slice the belly until a couple of centimetres from the end. Flip the the sliced piece of belly over to reveal the the cut sides.

3. Spoon the mixture from the food processor to the pork belly and spread out evenly.

4. The loosely roll the meat flap back into the skin, grabbing the skin and rolling as you go. Try not to squeeze too hard so you squeeze the paste out.

5. Crack some salt over the skin and leave uncovered in the fridge for up to 8 hours.

6. Prepare your BBQ for indirect heat 360f (180c) or your oven.

7. Take the pork belly out of the fridge and cut pieces of twine about 30cm long.

8. Roll the pork belly nice and tight using the twine to tie knots every 25cm from one side to the other.

9. Place the pork belly into the BBQ or oven, or better yet onto the rotisserie and place into to the BBQ or oven. Cook until internal temperature of 195f (87c)

10. If using a BBQ or rotisserie move the pork belly back over the direct heat and turn the pork belly to finish the crackling.

11. Serve and eat!