Slow Roasted Pork Belly

Recipe courtesy of Rusty Bowers from Pine Street Market

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  • 2 lbs. pork belly
  • Kosher salt
  • Your favorite herb rub (Rusty uses Pine Street Market Summer Spice)



Disposable Drip Pan


Set the EGG for indirect cooking with a convEGGtor at 225°F/107°C with the disposable drip pan.

Place the pork belly fat side up on the grill. Cook for 2 hours or until the internal temperature reaches 165°F/74°C.

Remove from the EGG and let rest for 10 minutes. Slice and serve. If you prefer crisper pork belly, sear the cooked pork belly in a cast iron skillet until crisp.

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