Weber Roasted Pork Belly With Granny Smith Apple Puree

Weber Roasted Pork Belly - Kate Martens (p)

Granny Smith Apple Puree - Kate Martens (p)

Jackie Cameron
I believe the Weber Master-Touch was made specifically for our roasted pork-belly roll recipe. I have never tasted such perfect crackling surrounding the most desirable, moist pork. In this instance, I salute the Weber for making me look good… Serve it with a chunky granny-smith apple puree.
— Jackie Cameron

Weber Roasted Pork Belly with Granny Smith Apple Puree

Pork Belly


  • 1 (about 3kg) Rolled Pork Belly, dried and coated with a lot of ORYX Flaked Salt Crystals


  1. The rolled pork belly is cooked on the hot Weber with the lid on for about three hours. Indirect heat with 33 Weber-Briquettes on each side. Using a Food Thermometer, it is very important to be safe and to get the internal temperature of the pork to 750C.
  2. It is also important not to open the Weber lid in the first hour of cooking, as this is the most crucial cooking stage and you not wanting to lose any heat.
  3. When the pork is done, it is removed from the Weber. Very carefully the top crackling is cut off. This can be placed back on the weber-grill to remain crispy, while the rolled pork belly is allowed to rest for about 15 minutes, before cutting into thin slices and serving.

Apple Puree


  • 5 (750gr) Granny Smith Apples, de-cored and cut into ¼
  • 500ml Water
  • 125ml White Sugar


  1. In a small saucepan on a medium heat from the gas-Weber flame, bring the water and sugar to the boil, stirring until all the sugar crystals are dissolved.
  2. Add the apples, allow them to cook until soft and tender.
  3. Remove from the heat and strain all the liquid.
  4. In a food processor, blend the soft apples to a smooth puree. Season with ORYX Salt and Freshly Ground Black Pepper.