- Official Post
It's so bloody cold outside tonight I decided to try pork belly on the Weber Q using a set of grill grates. I had it uncovere sitting in the fridge for. A few hours in some hoisin sauce, but only on the bottom, no sauce on the skin because I want crackle.
So to cook it, I let the Q get up to about 230c and placed the belly skin side down to try and get a nice crackle....
Then I flipped it over after about 20 minutes with the crackle already crisp and added a roasting rack to lift the belly off the grates so it didn't cook too fast. 20 minutes later and the internal was about 65c so off it came to rest while the wife did the stir fry veggies.
It was thinly sliced and absolutely perfect with crunchy crackle and a moist and tender belly. Very happy and will definitely do it that way a again.
And then a bit more hoisin and plum sauce mix on top