BBQ pork belly lollipops

The cook, step by step.

1. 1

   Step 1

   Done

   To begin with, we first soak the satellite sticks in a layer of water, do this for 20 minutes to make sure that the sticks don't burn in the barbecue. We then remove the meat from the packaging and dab it around well dry with kitchen paper. Then we cut thin slices of approximately 2cm thick in the width of the pork belly as shown on the picture. After this the BBQ herbs go over it. Make sure all sides of the meat is seasoned well and then allow a period of at least 1 hour to marinate in the refrigerator.

   1h
2. 2

   Step 2

   Done

   Then we light the barbecue for indirect preparation with a dome temperature of 100 degrees Celsius. When the barbecue reaches this temperature we place the 2 cubes of smoking wood in the glowing part of the coals and lay the pork belly lollipops indirectly on the grill. We are now sure to cook this whole for a period of 2.5-3.5 hours until an internal temperature of 90 degrees Celsius.

   Internal temperature: 90°C
3. 3

   Step 3

   Done

   We now mix the BBQ sauce with the sriracha sauce and store it in the refrigerator until use. Have the pork belly lollipops reached internal temperatures of 90 degrees? Then it is now time to paint them with the BBQ sauce mixture and close the lid again. Cooked this for another half hour by coating again to an internal temperature of 93-95 degrees Celsius. Then feel good with your core thermometer if the pork belly is butter soft. Your thermometer really needs to go through with ease.

   Internal temperature: 90°C
4. 4

   Step 4

   Done

   If the meat is buttery, the lollipops can be removed from the barbecue and you can serve it. Enjoy!