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- 1.7 kg Pork Belly with Skin
- Coarse salt
- “Garlic Rub” seasoning mix
- 200 ml balsamic vinegar
- 300 ml broth
- 1 cup of pitted frozen cherries
- 2 shallots
- A few cloves of garlic
- Sprigs of rosemary
- Sprigs of thyme
- A few bay leaves
- Salt
- Pepper
- 3-4 smoking wood chunks from rum barrels
£1,193.95
6
Ingredients
Recipe
- Rub the pork belly with coarse salt, crushed pepper, and the “Garlic Rub” seasoning mix. Let it marinate for a few hours.
- Prepare the Kamado BONO grill for indirect cooking: light the charcoal, place the two-zone system with deflectors, and set a pan for collecting fat on top of the deflector. Add a few smoking wood chunks to the charcoal, place the stainless steel grill grates on top, and wait until the temperature reaches 180°C. Adjust the top and bottom air vents to maintain an even temperature. Cook the meat for about 50 minutes, skin-side down, until it turns a nice colour.
- In a Grand Feu pot, pour 200ml of balsamic vinegar, 300ml of broth, a cup of pitted frozen cherries, a few shallots, a few garlic cloves, a sprig of rosemary, a sprig of thyme, a bay leaf, salt, and pepper, and place the pork belly skin-side up.
- Lower the grill temperature to 130°C and braise for about an hour. Once the meat becomes tender when pierced with a fork, remove it. For a garnish, mashed potatoes, horseradish, pickled cucumbers, and the cherries from the pot are perfect.Enjoy!
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