Stuffed pork belly – with an ingenious crispy crust from the electric grill
Tender meat, a crispy crust and a delicious filling: pork belly from the electric grill is on the menu today. Who can resist that? We hope you enjoy preparing it and bon appétit!
Preparation time 12 hours
Cooking time 4.5 hours
Ingredients
Ingredients for 4 portions
Meat
- approx. 2 kg pork belly
- plenty of salt
Filling
- Cream cheese
- fresh herbs
- pieces of dried tomato
- Zest of half a lemon
- Salt & pepper
Preparation
- We start preparing the pork belly the day before.
- Prick the rind every few centimeters with a sharp pointed knife. (Alternatively, the rind could also be cut into with a sharp knife).
- Now pour approx. 1 cm of fine salt (the cheapest salt will do) into a baking dish and place our pork belly on top with the rind facing downwards. The pork belly on the bed of salt is best left in the fridge overnight. The salt draws the water out of the rind and this gives us a delicious crust.
- The next day, the pork belly is removed, the salt washed off and disposed of. We take our knife again and prick the rind.
- Use a sharp knife to slice the pork belly down the middle so that we can stuff it. For the filling, stir together the cream cheese, fresh herbs, grated lemon zest, dried tomato, salt and pepper and spread evenly over the meat. You can use whatever you like here.
- Switch on the electric grill with a little water in the reflector bowl to 130°C indirect heat. Place the meat on the grill with the rind facing upwards. After about an hour, the pork belly is turned over, the rind is now lowered and the core thermometer is placed in the meat. Our target temperature in the meat is 90°C.
- At a core temperature of 83°C (approx. 3 hours), the grill is switched on at 250-300°C. The high temperature creates our crispy crust. If there is too much smoke or flames, turn the pork belly over so that the rind is facing upwards again.
- After about 20-30 minutes, the 90°C core temperature, the delicious crust and the juicy pork belly are ready.
