This succulent, melt-in-your-mouth, slow-roasted pork belly is a dish you're sure to love thanks to the special flavour imparted by the fatty part of the meat.
You can prepare this dish TRAEGER grill or any other grill. You can also do it in the oven. However, bear in mind that wood pellets or charcoal give a special, unique smell and taste.
Ingredients (for 8 servings):
- 1,5 - 2 kg pork belly
- 4 tbsp. 2 tablespoons of pork fat (2.5 kg of pork fat) 2 tablespoons of brown sugar
- 4 tbsp salt
- Garnish options for serving (optional):
- Baked beans
- Potato salad
- Coleslaw salad (lightly sour cabbage and carrot salad with mayonnaise)
- White bread slices
- BBQ sauce, for example, Traeger 'Que
Production:
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The day before cooking, wash the pork, pat dry with paper towels and drain the fatty part with a very sharp knife cut in a diamond-shaped pattern;
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In a small bowl, mix the salt and brown sugar;
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Rub the salt and brown sugar mixture into the meat and leave it in the fridge uncovered overnight;
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Remove the pork belly from the fridge 30 minutes before cooking. Rinse under cold water and pat dry with paper towels;
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Set TRAEGER on the grill 230 ˚C and preheat the grill with the lid on for 15 minutes.
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Place the pork directly on the grill, fat side up. Close the lid and cook for 30 minutes. When cooking on another grill or in the oven, raise the temperature to 230 ˚C degrees.
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After 30 minutes, reduce the temperature to 160 ˚C and continue cooking until the pork is well browned and the fat is crispy on the surface. Tentatively, this may take about 3 hours. If you are not cooking in a pellet grill, use indirect heat (use a deflector) at this stage.
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Remove the pork from the grill and let it rest for 30 minutes before carving.
- Serve with baked beans and potato salad, coleslaw, white bread, barbecue sauce or your favourite barbecue side dishes and accompaniments.
TASTY!
