Charcoal BBQ Method: Indirect & Medium (with switch up)
Prep Time: 15mins | Cooking Time: 1 hour 30 minutes | Marinating Time: 1-4 hours
2 kg Rolled Pork Loin
3 teaspoons garlic powder
2 tablespoons kosher salt
1/2 cup olive oil
1. Remove all plastic wrap from the pork. Lay it out flat on a wire rack over a lined baking tray, rind-side up and leave the pork uncovered. Place the tray in a refrigerator and allow the pork to dry completely for at least an hour or preferably overnight.
Bring your pork out from the refrigerator 1 - 2 hours before roasting to allow it to come down to room temperature.
2. Using a very sharp knife, score the skin at about 3mm deep and 1-inch intervals all the way around the pork, taking care not to cut into the flesh. You can ask the butcher to help you score the skin, in case you don't want to do it yourself.
Wipe off any moisture on the surface of the skin, turn the pork skin-side down and rub garlic powder and salt into the meat underneath. Drizzle the olive oil over the pork rind and the meat, rubbing it in with your fingers. Season the rind with a generous amount of salt, and work the salt into the slits on the skin with your fingers.
3. Heat your kettle BBQ for indirect cooking on high heat of 230° - 240°C. Light up a good quantity of charcoal in a chimney starter and allow the coals to be covered with ash before pouring them into the grill. Fill one side of the charcoal grate with the lit charcoals, leave the opposite side bare, and allow the heat to build up to 230°C. Use the top vents on the kettle lid to adjust the temperature of the grill accordingly.
4. Place the pork on the side of the grilling grate with no charcoals under and roast the pork over indirect high heat, with the lid closed, for 20 to 30 minutes to crackle the skin. Avoid opening the lid during this time. After 20 minutes, open the lid and take a quick look at the crackling. If it is well-formed, turn down the heat. If the crackling is yet to form properly, close the lid back and give it another 5 minutes.
5. Reduce the temperature to indirect low-medium heat of about 170° to 190°C, and continue to cook your pork over indirect medium heat until the meat is done. To check if the pork is cooked, pierce the thickest part of the meat with a knife. If the juices run clear, the pork is cooked. Alternatively, you can check for doneness with a meat thermometer, your pork is cooked when the thermometer reads 68°C. The internal temperature of the meat should reach 63°C for medium and 68°C for medium well.
6. remove the loin from the grill, cover with an aluminium foil and allow to rest for 20 minutes before carving. Slice up your barbecued pork loin and enjoy the crispy crunchy crackling. Serve with roast potatoes and steamed broccoli for a delicious meal.