Servings 4 people
Ingredients
- 2.2 lb pork belly without skin
- 6 tbsp Malcolm Reeds Grande Gringo (or any other barbecue rub you prefer)
- 3 tbsp coarse ground black pepper
Instructions
- If you can't find pork belly without the skin, it's very easy to trim off yourself. I place the pork belly skin side down on a cutting board. My other hand presses down on the meat to keep it flat, and with the knife hand cut off the skin by laying the knife flat 1/8" of an inch above the cutting board. Cut the meat into 1.5" wide strips.
- Apply the salt on all sides. Leave the meat in the fridge for a few hours, or even better, overnight.
- Apply the rub on all sides, make sure you cover it evenly. Start with the rub and then apply the black pepper.
- Fire up the grill, prepare it for direct heat. I use one chimney full of charcoal here. Try to keep it at 140° C / 280° F. Place the pork belly strips on the grates and close the lid. Smoke it for approximately 25-30 minutes, then flip the meat again after anothe 25-30 minutes so all sides get a nice char. Check doneness with a thermometer, you want the meat to reach 90-95° C / 195-203° F.
- Now wrap the individual strips in aluminum foil and place them back on the grill, but away from the heat. Leave them like that for 15-20 minutes.
- Now bring the meat in, and slicing and serve. Enjoy a great tasting pork belly with an amazing flavor! I made a tasty and tangy salsa verde dip sauce, you will find the full recipe here.