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Pork Belly with Whisky2Rock

Crispy Grilled Pork Belly – Whisky Marinade with Rock’n’Rubs “Whisky2Rock” (BBQ glaze optional)
  • Pork belly slices (about 8mm thick, as many as desired)
  • "Whisky2Rock" by Rock'n'Rubs
  • Apple juice
  • BBQ sauce

Preparation

Step-by-step instructions

  1. 1

    Mix the marinade

    Mix "Whisky2Rock" with a little apple juice to create a thin paste (as a guideline: about 1–2 tablespoons of apple juice per tablespoon of rub).

  2. 2

    Marinate pork belly slices

    Pat the meat dry and coat it all over with the paste. Cover and let it marinate overnight in the refrigerator. Let it come to room temperature for 20–30 minutes before grilling.

  3. 3

    Prepare the grill or smoker

    Set up for indirect heat at around 120°C. Optionally, have some smoking wood (e.g., apple or cherry) ready.

  4. 4

    Phase 1 – Low & Slow (20–30 min.)

    Place the pork belly slices in the indirect heat zone and cook at around 120°C with a bit of smoke for 20–30 minutes.

  5. 5

    Phase 2 – Crunchy Finish

    Increase the temperature to about 180°C and continue cooking the slices until they are crispy on the outside and juicy on the inside. Turn them once during cooking.
    Optional: For an extra crust, briefly sear them directly over high heat.

  6. 6

    Glaze (optional)

    Brush with BBQ sauce just before serving and let caramelize for 2–4 minutes (indirectly or briefly directly over the heat).

  7. 7

    Rest & Serve

    Let rest for 2–3 minutes, season lightly with "Whisky2Rock" to taste if desired, and serve – pairs perfectly with coleslaw, potatoes, or fresh bread.

TIP:

  1. If the pork belly has a rind, score it in a diamond pattern beforehand and keep it dry while cooking – this will make it extra crispy. Only apply the glaze at the end so the sugar doesn’t burn.