Slow cooked pork belly with crisp crackling

PREP THE FIRE

Light a strong fire in the centre of your Kadai and allow it to burn down to glowing embers. You’ll be cooking low and slow, so give the fire time to settle into a steady heat.

SCORE & SEASON THE PORK

With a sharp knife, score the pork belly skin in a crosshatch pattern (or ask your butcher to do this for you). Rub the entire joint with salt and any BBQ rub, working it deep into the scored skin and sides.

SECURE TO THE ASADO CROSS

Lay the pork belly skin-side down and pierce four small holes near each corner. Secure it to the crossbars using wire or ‘S’ hooks. Insert the central Asado pole through the crossbars, clamping tightly so the meat is held securely.

SET UP FOR INDIRECT COOKING

Once the fire has settled, push embers to one side to create indirect heat. Position the Asado Cross so the pork belly faces the fire, skin-side towards the heat.

COOK LOW & SLOW

Cook for 5–6 hours, topping up with hot coals or logs to maintain heat. Adjust the Asado Cross occasionally for even cooking. The fat will slowly render, the skin will crisp, and the meat will become tender and smoky.

REST & SERVE

When cooked through and beautifully browned, remove the pork belly from the cross and rest for 15–20 minutes. Slice thickly and serve straight from the board for a true asado-style barbecue feast.