Pork Belly Pinwheels

Pork Belly Pinwheels

Pork Belly Pinwheels are a trending dish on the social media platforms. Many of the recipes take the low and slow approach and use a glaze or barbecue sauce. We’ve taken a slightly different approach and used a rub with no glaze.

You could then serve these as part of a halloween or bonfire barbeque but we’ve done something a bit different. We used an asian inspired rub and chopped up once cooked and served in a thai style broth with noodles. Absolutely delicious!

Method

Prepare your pinwheels

1. Either get your butcher to remove the skin from your pork belly, or, with a boning knife, take it off yourself. If there is a thick layer of fat, remove some of that too.
2. Sprinkle your belly joint with rub.
3. Now roll your belly up lengthwise to form a tight roll. I like to tie this up with butchers twine to hold it in place.
4. Take one of your skewers and push it through the end of your belly, just through a single layer. Now use the skewer to lever the roll even tighter, pushing the skewer all the way through.
5. For every 2cm of belly, add a skewer.
6. Once you have a line of skewers, take a sharp knife and cut equidistant between them to make the individual pinwheels.
7. Cut off the butcher’s twine and discard.

Cooking the pinwheels

1. Set up your Egg for an indirect cook at 130°C with the stainless steel grid and your convector.
2.  Cook the pinwheels for 1.5 hours, turning them every 20 minutes.
3. Take them off the grill when they reach an internal temp of 80°C.
4. Remove your convEGGtor and setup your Egg for a direct cook at 200°C.
5. Heat a cast-iron skillet.
6. Add your pinwheels and fry for a couple of minutes to give them some colour, turning them to colour both sides.