Name: Make Colin Fassnidge’s rotisserie pork belly for your next winter barbecue
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 8
Ingredients: 2 x 900g–1 kg pieces boneless pork belly, scored; Sea-salt flakes, for the pork skin; Mixed salad leaves, to serve; Marinade; 6 cloves garlic, chopped; 2 bunches sage, chopped; 6 birdseye chillies, chopped; Zest of 2 lemons; 1 bunch thyme, leaves picked; 2 tablespoons olive oil; Sea salt and black pepper, to season; Barbecue sauce; 3 granny smith apples, peeled, cored, chopped; 3 cloves garlic, chopped; 1 bunch sage, torn; 2 birdseye chillies, chopped; 2 x 425g cans prunes, pits removed; 2 tablespoons brown sugar; 200ml vinegar; 2 tablespoons smoked paprika; Pinch ground nutmeg; Pinch star anise powder; 2 tablespoons Worcestershire sauce

Turn your next afternoon BBQ or evening dinner party into an event to remember with Colin Fassnidge’s newest recipe. With a garlicky, chilli marinade, this pork belly will be put straight on the spit and turned until it’s juicy and crackling. This pork belly rotisserie recipe is full of flavour, and will wow guests that have come round for a feed.

Note: This recipe requires 2-3 days of refrigeration for marinating the pork belly.

Ingredients

2 x 900g–1 kg pieces boneless pork belly, scored

Sea-salt flakes, for the pork skin

Mixed salad leaves, to serve

Marinade

6 cloves garlic, chopped

2 bunches sage, chopped

6 birdseye chillies, chopped

Zest of 2 lemons

1 bunch thyme, leaves picked

2 tablespoons olive oil

Sea salt and black pepper, to season

Barbecue sauce

3 granny smith apples, peeled, cored, chopped

3 cloves garlic, chopped

1 bunch sage, torn

2 birdseye chillies, chopped

2 x 425g cans prunes, pits removed

2 tablespoons brown sugar

200ml vinegar

2 tablespoons smoked paprika

Pinch ground nutmeg

Pinch star anise powder

2 tablespoons Worcestershire sauce

Method

Step 1

Rub scored pork belly skin with sea salt. Refrigerate, uncovered, for 2–3 days. The skin will dry out and form a hard crust.

Step 2

For the marinade, place ingredients in a blender and process until finely chopped. Rub over the pork flesh, avoiding the skin. This can be done up to 2 days ahead.

Step 3

Secure pork belly to barbecue rotisserie. Cook for 1–2 hours over a medium heat (150°C–180°C), turning frequently and brushing pork flesh with any extra marinade, until the skin crackles and the flesh is tender. Internal temperature should reach 65°C. Carefully remove pork from rotisserie. Rest before slicing.

If using an oven, preheat oven to 260°C/240°C fan-forced. Cook pork for 40 minutes, or until skin crackles. Reduce temperature to 200°C/180°C fan-forced. Cook a further 25 minutes or until internal temperature reaches 65°C. Carefully remove pork from rotisserie. Rest before slicing.

Step 5

For the sauce, heat oil in a saucepan on medium heat. Add apples, garlic, sage and chilli. Cook, stirring, for 2–3 minutes. Add remaining ingredients. Partly cover and simmer for 20–25 minutes, until liquid reduces. Blend until smooth.

Step 6

Serve pork with barbecue sauce and salad.

pork belly rotisserie recipe with huge slices cute into it and barbecue sauce on the side — (Photography: Con Poulos, Styling: Lucy Busuttil)

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.