Crispy Asian Pork Belly
Ingredients
• approx. 2 kg pork belly,
without ribs and cartilage
• 150 g coarse sea salt
• 40-50 g Asian
Spice mix
• 2-3 bunches of spring onions
• 1 pack of cherry tomatoes
• 50 ml ready-made glaze or BBQ sauce
of your choice
• fresh coriander, chopped
(alternatively leaf parsley)
preparation
Place the pork belly skin side down in a bowl or casserole dish with moist salt and press down firmly. Rub the meat side with the Asian spice and store the whole thing covered in the refrigerator for 4-6 hours.
Grill indirectly at around 200 °C or directly at a little further away from the heat source, turning more often when using the direct method. When the core temperature reaches around 75 °C, increase the indirect heat to around 230-250 °C or hold the rind closer to the flame until it is nice and crispy. Meanwhile, briefly roast the spring onions and cherry tomatoes on all sides. Brush the meat side with the glaze or BBQ sauce and let it caramelize briefly.
Before slicing, let the pork belly rest for 2-3 minutes, then cut into cubes, sprinkle with the chopped coriander and serve with the spring onions and cherry tomatoes.
Tip: You can grill this recipe on almost any grill, but ideally on a raised surface with more distance from the heat source. In this case, a "Flip'n Grate" (grill basket) was used in the braai. But it also works on a warming rack, a raised grill or simply grilled indirectly.
FIRE&FOOD Issue 1-2017
