Schwein - September 21, 2023

Glazed pork belly

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
approx. 4 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Smoker/Grill, Woodchunks

Ingredients

• 1 ½ kg pork belly with rind
• Sweet Rib Rub (see above)
• 4 apple wood chunks

For the pineapple-orange chutney:
• 1 ½ tbsp BBQ rub of your choice
(e.g. Cow Dust ´n Crust Rub)
• 5 tbsp orange marmalade
• 100 ml pineapple juice
• 1 ½ tbsp Sriracha chili sauce
• ½ small pineapple, finely diced
• 2 tbsp blossom honey
• 3 tbsp BBQ sauce of your choice
• 1 tbsp butter
• possibly 1 shot of bourbon

More on the subject of chutneys can be found in Special No.6

Sold out

preparation

➊ Remove the thick rind from the pork belly, but leave some of the soft white fat (approx. 3-4 mm) and cut into cubes about 5 x 5 cm in size. Then sprinkle the cubes well on all sides with the Sweet Rib Rub and rub in.

➋ Prepare a grill with a lid for indirect grilling, put the wood chunks on the embers for the smoke and adjust the grill temperature to 165 °C.

➌ For the chutney, sauté the pineapple in a stainless steel grill tray or cast iron pan with a little butter and add the other ingredients, place in the grill and simmer gently at 165 °C with a little apple smoke and keep warm until ready to use. If you like, you can add a small shot of bourbon whiskey for a light whiskey note.

➍ Place the belly cubes with the fat side down on a cast iron grill plate and place it in the grill. Smoke for 35 minutes, then brush with the liquid from the chutney and place the pineapple cubes from the chutney on top. Grill until the core temperature reaches 70 °C.

Sweet Rib Rub:
mixed with 6 tablespoons sweet paprika, 2 tablespoons salt,
4 tbsp muscovado sugar, 1 tbsp chili powder, ½ tbsp cumin,
2 tbsp garlic powder, 1 tsp mustard powder, ½ tsp black pepper

Recipe by Jenny Eriksson

"I can't imagine life without BBQ anymore," explains BBQ pro Jenny in an interview with FIRE&FOOD. "My mission is to show people what culinary delicacies you can prepare on the grill and in the smoker. It's time for women to finally have more confidence on the grill!"

Recipe first published in FIRE&FOOD Magazine 01/2017