Brisket-style pork belly

The cook, step by step.

1. 1

   Step 1

   Done

   Remove the pork belly from the package and pat it dry all around. Cut off roughness so that the flesh has equal thickness over the whole length. Then mix the ingredients for the injection mix and inject them into the meat at the back of the abdomen. So not the side you see in the picture, but the other side. Then inject the liquid into the meat every 2cm until you have had the whole piece. Now dry the place up.

2. 2

   Step 2

   Done

   Then we cover the entire pork belly all around with BBQ rub. Make sure that both top and bottom and all sides have gotten a nice layer. Don't worry about using too much. It's a big piece of meat, so it can really have some taste. Optimally you now put the pork belly back in the refrigerator for 4 hours so that the herbs and the injection marinade can pull nicely into the meat.

3. 3

   Step 3

   Done

   Now light the barbecue and go for a dome temperature of between 130 and 140 degrees Celsius. Set your core thermometer to an internal temperature of 96 degrees Celsius and let the barbecue do its thing. This usually takes about an hour or 3-4.

   Internal temperature: 96°C
4. 4

   Step 4

   Done

   Once the pork belly has reached its internal temperature, it can be removed from the barbecue and you have to let it rest under a sheet of aluminium foil for 30 minutes. Do not pack the pork belly completely but place it slightly on it so that the meat can still breathe.

5. 5

   Step 5

   Done

   Then cut it into thin slices and serve it nicely on a sandwich with some homemade coleslaw or a few pickles. A little sour will do very well for this. Enjoy it!