This juicy, melt-in-your-mouth slow-roasted pork belly is a dish you'll love because of the extra flavor the fatty part of the meat provides.
You can prepare this dish TRAEGER grill or any other grill. You can also do this in the oven. But keep in mind that wood pellets or charcoal give a special, unique smell and taste.
Ingredients (for 8 servings):
- 1.5 - 2 kg of pork belly
- 4 hours brown sugar
- 4 hours salt
- For presentation - side dish options (optional):
- Baked beans
- Potato salad
- Coleslaw salad (slightly sour cabbage and carrot salad with mayonnaise)
- Slices of white bread
- BBQ sauce such as Traeger 'Que
Production:
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The day before cooking, wash the pork, dry it with paper towels and the fatty part with a very sharp knife cut in a diamond-shaped pattern;
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Combine salt and brown sugar in a small bowl;
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Rub the salt and brown sugar mixture into the meat and leave it uncovered in the refrigerator overnight;
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30 minutes before cooking, remove the pork belly from the refrigerator. Rinse with cold water and pat dry with paper towels;
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Set up TRAEGER 230 in the grill ˚C temperature and heat the grill with the lid on for 15 minutes.
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Place the pork directly on the grill grate, fat side up. Close the lid and bake for 30 minutes. When cooking on another grill or in the oven, raise the temperature to 230 ˚C degrees..
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After 30 minutes, reduce the temperature to 160 ˚C and continue cooking until the pork is well seared and the fat layer on the surface becomes crispy. Tentatively, this may take about 3 hours. If you are not cooking in a pellet grill, cook in indirect heat at this stage (use a deflector).
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Remove the pork from the grill and let it rest for 30 minutes before slicing.
- Serve with baked beans, potato salad, coleslaw, white bread, barbecue sauce or your other favorite grill side dishes and toppings.
DELICIOUS!
