Pork belly SEVERIN Style
Pork belly is a real classic on the barbecue - crispy on the outside, wonderfully tender and full of flavor on the inside. But with the right recipe, it becomes something very special! In SEVERIN style, the pork belly gets an aromatic marinade that makes it irresistibly spicy. In this article, we'll show you how to grill the perfect pork belly, which ingredients round off the taste experience and which side dishes it goes best with.
Cooking time 2 hours 5 minutes
Ingredients
Ingredients for 4 portions
FOR THE PORK BELLY
- 1 kg pork belly
FOR SEVERINS SPECIAL-RUB
- 2 tbsp coarse sea salt
- 2 tbsp brown cane sugar
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp smoked paprika powder
- 1 tsp garlic powder
- 1 tbsp onion powder
- 1 tsp Madras curry powder
- ½ tsp cayenne pepper
- ½ tsp cinnamon powder
Preparation
- Score the pork belly rind crosswise with a sharp knife. Then place it on the chopping board with the rind facing downwards and rub the rub into the meat on all sides.
- Vacuum the pork belly in the container. Marinate for at least 30 minutes at room temperature.
- Preheat the grill to 160 °C with the lid closed.
- Insert the core thermometer in the middle of the meat and set the grill to the desired target temperature (optimum core temperature 74-78 °C).
- Grill the marinated pork belly on the rind side for approx. 1-1 1/2 hours. Then turn and grill for a further 30 minutes on the meat side.
- About 10 minutes before the end of the grilling time, sprinkle the rind with the remaining spice mixture.
