Natural smoked pork belly

mains pork

A lovely marinade for pork belly on the barbecue. The wait is definitely worth it! This recipe is also suited for use in an oven.

Serves: 2

Ingredients

  • 500 g pork belly, without the rind

  • 1 tbsp pureed garlic

  • seasalt

  • thyme

  • rosemary

  • 4 bay leaves

Directions

  • Cut a criss-cross pattern in the flat side of the meat.

  • On the day before: rub the garlic over the meat, and season liberally with salt. Add rosemary and thyme to taste. Add bay leaves. Cover the meat and allow to marinate in the fridge.

  • Take out of the fridge at least two hours before preparing the meat. Wipe most of the herbs off, leave some on the fat side.

  • Prepare the barbecue to grill on indirect heat at 110-120 °C.

  • Place the meat with the fat side up.

  • When the core temperature of the meat has reached 78-80 °C it is ready. Usually this will take around 3 hours.