Crispy BBQ pork belly

The cook, step by step.

1. 1

   Step 1

   Done

   You start the day before you start preparing the meat with cleaning and herbs. It is important to make sure that the bacon is equally thick throughout its length, because if this is not at the same height in the BBQ you do not get over the whole length that crispy effect you are looking for. In fact, when flavoring meat, the rule applies, the longer the better. So make sure that the evening before preparing your meat herb, then the herbs really have a chance to pull all the way into your meat and you will eventually notice this in the flavor of the final product. NOTE, make sure you do not touch the sword (skin) with the herb mix. Put the pork belly after seasoning with the sword upwards in a bowl or on a plate and go to the next step.

2. 2

   Step 2

   Done

   You are now going to apply generous salt on the sword as in the picture. Don't be too economical with this because we are supposed to extract as much moisture as possible from the skin. This is what we do to finally give the skin the crispy structure that we want to achieve. Put the pork belly after you have salted it uncovered in the refrigerator for a period of at least 12 hours.

3. 3

   Step 3

   Done

   After the pork belly has marinated in the fridge for one night, it's time to put it on the BBQ. We are going for an indirect preparation with a dome temperature of 120-130 degrees Celsius. We're adding some smoking wood right now if we want to. You leave the pork belly in the first stage covered with salt and remove it after about 1 hour of smoking on the BBQ. As in the picture, I just shoved the salt right off into the drip tray that I put underneath. Then iron a thin layer of sunflower oil over the skin with a brush or a piece of kitchen paper. This layer of sunflower oil helps the skin to become extra crispy, so don't forget this. This phase lasts until the meat reaches an internal temperature of 60 degrees.

   Internal temperature: 60°C1h
4. 4

   Step 4

   Done

   For the last phase, raise your BBQ to 250-260 degrees Celsius and maintain indirect heat. Get the BBQ's pork belly from the BBQ and cover the lower (meat) area with aluminum foil so that only the sword is exposed to heat. From about 10 minutes you will see that small bubbles begin to form on the sword and it is going to become crispy. It may take 30-40 minutes for the entire sword to be nicely crispy, so be patient. After 30-40 minutes, if you do not already have the desired crisp, then you can always choose to put the pork belly with the sword down directly above the coals. Suppose you choose to do this please look out as it can go too fast in this way.

   BBQ temperature: 260°C
5. 5

   Step 5

   Done

   After you have removed the meat from the BBQ and let this rest for a while, you can cut it and you will be glad to hear the sound that your knife makes by cutting the flesh. It's cracking all over the place! You will also see that because of the longer preparation the fat has been pulled all through the meat and this has become a tender composition with a delicious crispy layer of course! At least we agree that this is one of the better pork belly BBQ recipes!