4-Hour Crispy Pork Belly on the Braai (Rotisserie Style!) – You Won’t Believe This Mistake

I accidentally discovered the BEST pork belly I’ve ever had… and today I’m recreating it, step-by-step, on the Compact Braai using our spin basket over real charcoal and Camelthorn wood. This pork belly was cooked low and slow for 4.5 hours on a rotisserie – and the result? Crispy skin, juicy meat, and a braai memory worth repeating. It is worth noting that the size of your pork belly can play a big role in how long you are going to roast this for. I would say anything under 1.5kg you should probably go for 3 - 3.5 hours. 🔥 What I used: • 1.5kg pork belly (scored) • Salt & pepper • OZ Braai’s Signature Spice (optional) • Compact Braai + Spin Basket • Camel Thorn wood & Gidgee charcoal ✅ Tips for perfect pork belly: • Keep rubs off the skin / fat for max crispiness • Start with dry skin at room temp • Get heat under the fat around the 2-hour mark. •. Stop the spin basket with the skin / fat closest to the coals. • Let it rest 10+ minutes before carving 🍴 Whether you’re into braai, BBQ, or rotisserie cooking, this method delivers unforgettable pork belly every time. 👉 Subscribe for more braai gear, real fire cooking, and outdoor food inspiration. #crispyPorkBelly #braai #BBQporkbelly #rotisserieBBQ #firecooking #ozbraai #outdoorcooking