Slow Roasted Pork Belly
Ingredients
2 lbs. pork belly
Kosher salt
Your favorite herb rub (Rusty uses Pine Street Market Summer Spice)
Equipment
- convEGGtor
- Disposable Drip Pan
Instructions
Set the Big Green Egg for indirect cooking with a convEGGtor at 225°F/107°C with the disposable drip pan.
Place the pork belly fat side up on the grill. Cook for 2 hours or until the internal temperature reaches 165°F/74°C.
Remove from the EGG and let rest for 10 minutes. Slice and serve. If you prefer crisper pork belly, sear the cooked pork belly in a cast iron skillet until crisp.
Recipe and photo from Big Green Egg and courtesy of Rusty Bowers from Pine Street Market.
