Asado Pork Belly - Serves 8

Preparation time: 20 minutes

Cooking time: 360 minutes

Slow-cooked over fire for rich, smoky flavour and unbeatable crackling.

Ingredients:

Approx. 2kg pork belly joint

BBQ rub of your choice (optional)

Sea salt

Vegetable oil

Method:

Prep the Fire

Light a strong fire in the centre of your Kadai and allow it to burn down to a glowing bed of embers. You'll be cooking low and slow, so this needs time to settle.

Score & Season the Pork

Using a very sharp knife, score the skin of the pork belly in a crosshatch pattern. (Or ask your butcher to do this for you.) Rub the entire joint generously with salt and your chosen BBQ rub if using, working it deep into the scored skin and all sides.

Secure to the Asado Cross

Lay the pork belly skin-side down and pierce four small holes near each corner. Use these to secure the belly to the crossbars using either wire or 'S' hooks. Once fixed, insert the central Asado pole through the crossbars and clamp everything tightly. Ensure the meat is held securely.

Set Up for Indirect Cooking

By now, the fire should be glowing but not raging. Push the embers to one side of the firebowl, away from the Asado frame, to create an indirect heat source. Position the cross so that the pork belly is angled toward the heat, with the skin facing the fire.

Cook Low & Slow

Cook for around 5-6 hours, topping up with hot coals or logs as needed to maintain a steady heat. Rotate or adjust the angle of the Asado frame occasionally to ensure even cooking. The fat will render slowly, the skin will crisp, and the meat will turn tender and smoky.

Rest & Serve

Once fully cooked and beautifully browned, remove the pork belly from the cross and let it rest for 15–20 minutes. Carve into thick slices and serve straight from the board.