GRILLED PORK BELLY RECIPES

Steps:

• In a small bowl stir together all the rub ingredients.
• Using a sharp knife score the skin side of the pork belly in a diamond pattern, cutting through the skin and fat but not the meat and keeping the cuts close together. Flip the pork belly skin side down and spread the rub evenly over the meat. Flip the pork belly meat side down and rub the skin side with a generous amount of salt. This will help create a good crackling.
• Prepare the grill for indirect cooking over high heat (450° to 550°F).
• Brush the cooking grates clean. Grill the pork belly over indirect high heat, with the lid closed, for about 30 minutes. Reduce the heat to medium (350° to 450°F/180° to 230°C) and continue to grill the pork belly over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the belly registers 160°F.
• Remove from the grill, and rest at room temperature, indoors, for about 10 minutes before slicing.

Steps:

• In a large bowl, combine the soy sauce, lime juice, ground black pepper, garlic powder, and hot sauce. Mix well.
• Put the cleaned pork belly in a large resealable bag. You can slice the pork belly thinner so that it can quickly absorb the marinade.
• Pour the soy sauce mixture in the resealable bag. Let all the air out then seal. Let the pork belly marinate for at least 1 hour.
• Heat-up the grill. Start to grill the marinated pork belly for 3 minutes per side. Baste the pork belly with the remaining marinade. Note: Do this process at least 3 times. This means that each side of the pork belly is grilled for a minimum of 9 minutes (3 minutes x 3 times). This will prevent the pork from getting burnt quickly.
• Make sure that to baste every time the meat is flipped over. Grill longer if the pork belly is not cooked enough.
• Remove the pork belly from the grill. Let cool. Slice into serving pieces.
• Serve with spicy vinegar. Share and enjoy!