11/05/2026
Crispy lemongrass pork belly on the Rotisserie. Slow-roasted in a yellow curry marinade, then finished skin-side down over hot coals.
Ingredients:
9 lbs skin-on pork belly
120 g Thai yellow curry paste
50 g fish sauce
100 g olive oil
40 g kosher salt
10 g black pepper
Thai basil, for garnish
Directions:
Combine the curry paste, fish sauce, and olive oil until fully mixed.
Deeply diamond-score the meat side of the pork belly. Prick the skin side all over with a sharp knife.
Season with salt and pepper. Rub the curry mixture into the meat side, working it into every cut. Keep it off the skin.
Light a small amount of charcoal and set up the Egg for rotisserie cooking at 275 to 300°F.
Secure the pork belly on the rotisserie and cook with the lid closed. Watch for flare-ups, and spritz with apple c***r vinegar if the outside darkens too quickly.
Cook until the internal temp reaches about 195°F.
Remove and rest while you add charcoal and bring the Egg to high heat.
Place the pork belly skin-side down over direct heat and crisp until golden and blistered. Watch it closely so it doesn’t burn.
Rest briefly, chop into bite-sized pieces, and garnish with Thai basil.
