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BBQ Roasted Pork Belly with Orange, Beer and Spice

June 02, 2017

BBQ Roasted Pork Belly with Orange, Beer and Spice

Did you tune in to The Chris Smith Show today? Love the sound of a Winter BBQ? Well we've got you covered! If you want to try and recreate the feast that Ben cooked today here's how:

BBQ Roasted Pork Belly with Orange, Beer and Spice

2kg Pork Belly, skin on, boneless
1 Onions, roughly chopped
3 Oranges, slices
100g Ginger
1 Bulb garlic
2 Cinnamon sticks
4 Star anise
5 Bay leaves
Beer to cover base of pork belly


  1. Pre-heat your BBQ to high.
  2. For the pork, score the skin of the pork and sprinkle generously with salt.
  3. Lay onion, oranges, ginger, garlic, spices, in a roasting tray, place pork on vegetables.
  4. Pour beer into roasting tray, being careful to not wet pork skin, the liquid should come ¾ of the way up the pork, top up tray with water if necessary.
  5. To cook the pork, place the tray in the center of the BBQ, with the center burners off and the side burners turned to medium, cook for 2hrs or until the pork is tender.
  6. Remove the pork from the pan and place onto a tray, loosely cover with a clean cloth and allow to rest for 30 minutes before cutting and serving.
  7. To serve, cut into sliced and serve with a spicy fruit chutney and your favourite Jus. It is easier to cut the pork into perfect slices when the pork is placed crackling side down on the chopping board.

Orange Jus

  1. • Grate ad Juice 2 Oranges and reduce over a medium flame until a syrup.
  2. • Add Veal Jus and Simmer for 10 mins.
  3. • Set aside and serve with Pork Belly when ready.




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