Crispy Pork Belly Stuffed with Chipotle Sausage

Thank you to our friends at Big Green Egg, and Chef Corey Siegel for allowing us to re-share their recipe.

Smoky, spicy, and loaded with chipotle flavor, this stuffed pork belly is all about big flavor and crispy skin. Fire it up on the Big Green Egg and get ready to impress.

Grab your Big Green Egg, a ConvEGGtor, and an EGGspander.

INGREDIENTS:

Chipotle Sausage

•  1200g Diced Pork Shoulder
•  200g Diced Double Smoked Bacon
•  16g Kosher Salt
•  6ea Peeled Garlic Cloves
•  4g Black Pepper
•  100g  Chipotles in Adobo
•  1 Bunch Flat Leaf Parsley

Pork Belly

•  1 Skin-On Pork Belly (about 12 lbs)
•  8 Tbsp Kosher Salt
•  1 Tbsp Black Pepper 
•  4 Tbsp Olive Oil

Garlic Oil

•  1 Garlic Bulb
•  1 Bunch Rosemary
•  1 Cup Olive Oil

DIRECTIONS:

Chipotle Sausage

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.

Pork Belly

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!

Garlic Oil

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.