ROLLED PORK BELLY IN THE WEBER
Nice and crispy on the outside and juicy on the inside, just the best.
- rolled pork belly
- hot German mustard
- salt, pepper and paprika
- Glaze:
- 2 tablespoons honey
- 2 tablespoons mustard
- ½ cup apple cider vinegar
Rubbed the rolled meat with hot German mustard, salt, pepper and paprika to taste.
Place the roll in the Weber for 3 hours at medium heat. *
Mix the glaze ingredients to a base sauce.
Basted with the glaze for the last 45 min.
Let the meat rest a few minutes, cut and enjoy.
Note:
Can also add some chutney to the sauce if preferred.
*Om die hitte te bepaal – dis maar op gevoel maar sal sê so 130ºC vir eerste uur en ‘n half en dan lig ek temperature stelselmatig na so 180 ºC vir laaste 30 min, ek doen dit uit en uit op gevoel deur hand bo vents te hou.
Recipe and photo: Coetzee Neethling