Rotisserie Pork With Mustard Glaze
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Pork With Mustard Glaze

sahara ham mobile

This simple recipe for grilled pork belly delivers so much flavour and the most unbelievable texture. The extra treat is that you won’t believe how easy it is to whip up. The mustard glaze can be made in the morning and stored in the fridge which makes it all the more easier.

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 to your BBQ 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, scroll through our website

More tasty gas BBQ recipes

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BBQ Rotisserie Chicken
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So, what is pork belly anyway? Pork belly is an incredibly marbled cut of meat that is just gorgeous grilled on the BBQ. Some people may be turned off by the name but it’s not in fact, the actual belly of the pig! It’s the muscle that is just under the skin and overlaps with the spareribs. Pork belly has juicy fat layers wrapped around the meat and once its grilled, it becomes unbelievably tender, and that fat is melt-in-your-mouth.

If it is your first-time cooking pork belly and you have no idea how to choose a pork cut, here are a few simple tips.

Sahara Pork With Mustard Glaze

  • Be sure to pick out a cut that has a rich, pink colour, covered by a firm, creamy layer of fat.
  • If there are grey-shaded parts on the meat, avoid buying it since there is a chance it’s not as fresh.
  • You want a good ratio of fat to flesh – somewhere around the 50:50 range is good, and ideally you want an even distribution of both with nice even layers.
  • My advice is to go a trusted butchers as they will be able to pick out the perfect piece for you and your guests!

I’ve spent a lot of time trying to figure out a no-fail method for pork on the grill and I’ve finally nailed it. My goal was tender, juicy meat, bursting with flavour and something that wasn’t too difficult to make. I’ve ticked all those boxes with this recipe!

Enjoy, and let me know what you think via our Facebook or Instagram.



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

More tasty gas BBQ recipes

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