Slow Roasted Pork Belly

Big Green Egg

Recipe courtesy of Rusty Bowers from Pine Street Market

PREP TIME

15 Minutes

EGG TEMP

225°F/107°C

COOK TIME

2-4 Hours

SERVINGS

4-8

CORE INGREDIENT

Pork

Ingredients

2 lbs (0.9 kg) pork belly
Kosher salt
Your favorite herb rub (Rusty uses Pine Street Market Summer Spice)

Accessories

convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Skillet - Cast Iron

Perfect for searing, braising, baking, sauting or roasting this Cast Iron Skillet will delight you w...

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Instructions

Step 1

Set the EGG for indirect cooking with a convEGGtor at 225°F/107°C with the disposable drip pan.

Step 2

Place the pork belly fat side up on the grill. Cook for 2 hours or until the internal temperature reaches 165°F/73°C.

Step 3

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.

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