Crispy Pork Belly Stuffed with Chipotle Sausage

Directions

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1. Combine all ingredients together and grind twice. Once through a course grind and again through a fine grind. If you do not have a grinder, mince all ingredients and fold together with pre-ground pork. 

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1. Preheat the Big Green Egg to 300°F/149°C and insert an EGGspander to keep the pork away from the direct heat, or you could also use a ConvEGGtor. 

2. Poke many holes in the skin and rub 2 Tbsp of Kosher Salt into the skin.  

3. Flip the belly over and butterfly it open making sure not to cut all the way through towards the end.  

4. Season the inside meat with 2 Tbsp of salt and 1 Tbsp Black Pepper.  

5. Spread the sausage in an even thin layer across the entire belly. 

6. Roll the belly up tightly creating a pinwheel pattern.  

7. Tie it up with butchers twine and brush the outside with olive oil and season again with the remaining salt. 

8. Place the pork belly on the Big Green Egg at 300°F/149°C and cook to an internal temperature of 150°F/65°C.

9. When the pork is halfway done, use rosemary to brush garlic oil over the skin.  

10. When the pork reaches 150°F/65°C remove from the heat and allow to rest and carry over the internal temperature.  

11. Open the bottom vent and get the Big Green Egg to 500°F/260°C. Roll the pork over the direct heat and watch the skin puff and crisp! 

12. Remove from the heat, brush again with the garlic oil, slice and enjoy!

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1. Combine the garlic and olive oil together and simmer until the garlic begins to brown.  

2. Use the rosemary as a brush to impart flavor on the pork.