Pork Belly cooked on a rotigrill rotisserie bbq has been discovered.

Often thought of as a fatty cut of pork, belly is considered a bit "low rent" by some critics, although if you are a Masterchef fan, you will see its growing popularity amonst preofessional chefs.  Our butcher recently ran out of rolled loin (with added skin), so we plumped for a rolled belly joint.  What a revelation!  Any rotigrill, rotisserie BBQ will give you good crackling, but the extra fat from the belly created something special.  My guests were druelling over it when it was served.  The meat itself had lost all its loose fat during cooking and what was left enhanced the flavour to a tremendous degree. Added to that, we had the theatre of watching it cook over the open barbecue with a charcoal fire.  People were watching it like you do a crackling fire or waves coming in.  It was captivating.

Cooking method for the rotisserie

All you have to do is score the skin and rub salt into it.  Put the spit roast skewer low down on the rotisserie and watch as the skin blisters.  Once this happens raise the height to cook the meat through. The charcoal from the BBQ creates a lovely cooking envelope. To see when the meat is cooked, pierce the meat right through with a thin skewer.  Once the juices run clear, take the meat off.  Lossely cover it with foil and lerave to rest for 20 minutes.