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What You Need 

  • 2 kg pork belly (ask your butcher to secure it with some string)
  • 4 tbsp mustard
  • 50g sugar
  • 25g light brown sugar
  • 1 tsp chilli powder
  • 1 tsp black pepper
  • ¼ tsp cayenne pepper
  • 1 tbsp butter
  • 1 tsp soy sauce
  • 75ml apple cider vinegar

What To Do

  • Firstly, put the mustard, sugar, brown sugar, apple cider vinegar, chili powder, pepper and cayenne pepper into a saucepan and allow it to simmer for about 15 minutes.
  • Next, add in the soy sauce and butter, then simmer for another 10 minutes and allow to cool.
  • Put the pork onto your ­rotisserie and secure with the forks.
  • Preheat your BBQ for around 15 minutes on high.
  • After the BBQ has heated up, secure the rotisserie to your BBQ and close the lid.
  • Cook for about 2.5 hours on indirect heat (around 175°C) until the meat reaches a core temperature of up to 75°C.
  • Occasionally brush the pork with the glaze, taking care not to let the barbecue get too hot or the glaze may burn.
  • Remove the pork belly and allow to rest for 5 to 10 minutes before carving.

For more recipe ideas along with the Sahara accessories and gas bbq range, scroll through our website www.saharabbqs.com

More tasty gas BBQ recipes

Homemade BBQ Breakfast Burgers
BBQ Rotisserie Chicken
Stuffed Portobello Mushrooms
Asian Style Beef Burgers

Have a question? Call Us

UK (0208) 133 7147
Ireland (01) 287 3797
USA 678-534-2876