Pork belly praline with grilled summer roll
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , aluminum foil, cherry wood
Ingredients
• 750 g pork belly with rind
• BBQ sauce and seasoning to taste
• 4 tbsp cherry wood pellets
for smoking
For the summer rolls:
• 4 sheets of rice paper
• 1 nori sheet
• 1 thin omelette made from 3 eggs
• ½ carrot
• 50 g peas, blanched
• 100 g quinoa, soaked
• 2-3 tbsp peanuts, chopped
• 2-3 tbsp spring onions, finely chopped
Matching accessories are available in our shop!
preparation
➊ Score the pork belly rind into a square (1 x 1 cm) and then cut the belly into 4 x 4 cm pieces. Cover the rind with aluminum foil. Season the pork belly cubes on the meat side with BBQ seasoning. Smoke indirectly at around 105 °C for around 30 minutes with cherry wood until a core temperature of 88 °C is reached.
➋ Then remove the rind from the aluminum foil and preheat the grill to 220 °C indirect heat. Grill the pork belly cubes until the rind pops. Glaze with BBQ sauce.
➌ For the summer rolls, soak the rice sheets in water. Cut the nori sheet into ½ cm wide strips. Place 4 nori sheet strips next to each other on a rice sheet, about 1 cm apart. Cut the omelette into 5 x 6 cm rectangles and place on the nori strips. For each summer roll, spread about 2 tablespoons of cooked quinoa evenly over the omelette pieces.
➍ Place a row of peas across the middle. Place 4 thin strips of carrots across the middle. Sprinkle with some chopped peanuts and spring onions. Form each rice sheet into a firm roll from the short side. Grill the spring rolls indirectly at approx. 220 °C until crispy.
Recipe from SWAT-Barbecue
Daniel Nonnenmann is a grill instructor and has successfully competed in competitions with his team members Steffen Kauderer, Matthias Hauser, Arne Frey von Au, Marc-Oliver Karle, Adrian Peller and Cornelia Müller-Nonnenmann. At the 2017 German Grill Championship, the team won the amateur performance class. With the title, they achieved a well-deserved promotion to the professional class. www.swatbbq.de
Recipe from FIRE&FOOD issue 01/2018
