1 800 737 3750

SUBSCRIBE TO NEWSLETTER
PigOut Roaster $0 Down Promo
Print

Pork belly, roasted lamb recipe

on . Posted in Recipes

Recently we catered a party at The Exchange Craft Brewery in Niagara on the Lake for a good friends 45th birthday. We took this opportunity to roast a whole lamb for this celebration and paired it with some great flavorful sauces. With the lamb we served home made tzatziki sauce, red current chutney, lemon and garlic chimichurri and traditional mint sauce. Pita bread and fresh salads were also prepared for this feast. The lamb was 55lb in weight and marinated for 24hr with garlic, oregano, kosher salt and cracked black pepper. Due to the tight fit at the buffet we decided to use our table top carving stand and handled meat tray rather than carve directly off the roaster. The lamb took only 1 ½ hours to cook and was incredibly juicy and flavorful! We fed over 50 people with the lamb and everyone was very impressed with the way it came out. For all the pork lovers we also prepared on the roaster a cured pork belly. This was a huge hit and was very easy to make. We first scored the top layer of fat on the pork belly and placed in tray on a wire rack and crusted with brown sugar and kosher salt and cracked black pepper. We placed another tray on top of the pork and weighed it we with some heavy cans in the fridge for 4 days. After the 4 days rinsed the salt and sugar cure off and dried with some paper towel. We then placed the pork on the roasters grill racks an added the smoke box filled with apple wood chips. We cooked on the roaster for about 2 hours and finished the crackling in the over on broil. The pork belly is great carved and served like this like we did or could be cooled and sliced thinly and pan fried for the best homemade bacon you have tasted!

Sugar Cured Pork Belly

  • 1 piece of pork belly, skin removed
  • 2 cups brown sugar
  • 1 ½ cups kosher salt
  • ¼ cup cracked black pepper
  • Wood chips for smoking (optional)
  • Score the top layer of fat on the pork belly
  • Mix sugar salt and pepper together
  • Crust the entire pork belly in a generous amount sugar cure mixture
  • Place in a pan on top of a wire rack
  • Put a piece of parchment paper on top of the pork and weigh down with some heavy objects
  • like cans or a pot of water
  • Refrigerate for 4 days
  • Rinse the excess salt and off the pork belly and dry with paper towel
  • Cook directly on your PigOut roaster’s grill racks with smoke box for approximately 2-3 hours

Enjoy as is or refrigerate and slice into strip bacon or bacon bits

WHO WE ARE

The PigOut Roaster was developed to help Caterers make money; attracting customers, taking away many of the hassles of event catering and allowing BBQ enthusiasts to WOW their friends.

RECENT BLOGS

CONTACT US

2 Cushman Road, Unit 10
St Catharines, Ontario, L2M6S8, Canada

Toll Free: 1 800 737 3750
Mobile: 1 905 650 0761
FAX: 1 800 294 7601
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.