Скачать или смотреть Smoked Pork Belly on the Weber

Smoked Pork Belly
 
Ingredients:

2.5kg Pork Belly Bone in skin on
10g Salt
25ml Worcestershire sauce
10ml Peri Peri 
10ml BBQ Spice
20g Fresh Bay Leaves
4 Peaches
10ml Olive Oil
Pinch of Salt
 
Method:
 
Begin by lighting your Weber Kamado on an offset heat.
 
Score the skin of the belly lightly with a sharp blade to allow for even rendering and crisping of the skin. Next, rub salt into the skin and score marks.
 
Turn the belly around and rub the bottom with Worcestershire sauce, peri-peri spice and salt until well and evenly coated. You can also add BBQ spice if you like.
 
Away from the direct heat, lay the fresh bay down on the grid before placing the belly on top skin side facing upwards and close the lid.
 
Maintain a moderate heat and cook for 80-100 minutes or until the skin is well rendered and crispy.
 
Drizzle the whole peaches with olive oil and salt and add to the Weber to blister. Grill until the skin begins to crack.
 
Carve the pork belly by using a serrated knife to break the skin and serve with the grilled peaches.