Pork belly slices
Ingredients for 4 servings:
- Pork belly, sliced (about 8mm thick, as many pieces as desired)
-
Whisky in the Jar Rub by Rock'n'Rubs - Apple juice
- BBQ sauce
Preparation
Step-by-step instructions
- 1
Mix the marinade
Mix “Whisky in the Jar” with apple juice to form a thin paste (as a guideline: about 1 tablespoon of rub to 1–2 tablespoons of juice).
- 2
Marinate pork belly slices
Brush the slices all over and let them marinate in the fridge overnight (at least 6 hours), covered. Take them out 20–30 minutes before grilling to bring to room temperature.
- 3
Prepare the grill or smoker
Set up for indirect heat at around 120°C, optionally add smoking wood. Place a drip tray underneath.
- 4
Phase 1 – Aroma & Smoke (20–30 min)
Place the pork belly slices in the indirect heat zone and cook/smoke for 20–30 minutes at around 120 °C.
- 5
Phase 2 – Crunchy Finish
Increase the temperature to about 180°C. Continue cooking the slices until they are crispy on the outside and juicy on the inside, turning them 1–2 times.
For extra crunch: Give them a quick kiss over high heat at the end.
- 6
Optional: glaze
Brush with BBQ sauce just before serving and let caramelize for 2–4 minutes (indirect heat or briefly over direct heat).
- 7
Rest & Serve
Let rest for 2–3 minutes, season lightly to taste if desired, and serve hot (for example, with coleslaw, bread, or grilled vegetables).
TIPS
- If the pork belly has skin, score it in a diamond pattern and keep it dry for extra crispiness.
- Always bring any marinade that has touched raw meat to a boil before using it for glazing, or set aside a separate portion beforehand.
- Target core temperature for ultra-tender pork belly: about 80–88°C (check with a thermometer if desired).