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!
Ingredients
Equipment
Grill Temperature
then
Surfaces
Method
Prepare your pinwheels
- 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.
- Sprinkle your belly joint with rub.
- 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.
- 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.
- For every 2cm of belly, add a skewer.
- Once you have a line of skewers, take a sharp knife and cut equidistant between them to make the individual pinwheels.
- Cut off the butcher's twine and discard.
Cooking the pinwheels
- Set up your Egg for an indirect cook at 130°C with the stainless steel grid and your convector.
- Cook the pinwheels for 1½ hours, turning them every 20 minutes.
- Take them off the grill when they reach an internal temp of 80°C.
- Remove your convEGGtor and set up your Egg for a direct cook at 200°C.
- Warm a cast-iron skillet.
- Add your pinwheels and fry for a couple of minutes to give them some colour, turning them to colour both sides.
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