Craving a truly satisfying meal that's both impressive and surprisingly easy to make? Look no further than this grilled pork belly recipe! This dish boasts incredibly crispy skin, succulent meat, and a rich, savory flavor that will have everyone asking for seconds. It's perfect for a weekend barbecue, a special dinner party, or even a weeknight treat if you're feeling ambitious. Forget takeout – this homemade cooking masterpiece is easier than you think!
Ingredients:
- 2 lbs pork belly, skin scored
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp brown sugar
- 2 tbsp olive oil
Instructions:
Preparing the Pork Belly:
- Score the skin: Use a sharp knife to score the pork belly skin in a crosshatch pattern, being careful not to cut into the meat. This helps the skin render and crisp up beautifully during grilling.
- Season generously: In a small bowl, combine the salt, pepper, garlic powder, paprika, and brown sugar. Rub this spice mixture all over the pork belly, ensuring it gets into the scored skin and the meat.
- Olive oil massage: Drizzle the olive oil over the seasoned pork belly and gently massage it into the skin and meat. This helps the spices adhere and adds moisture.
- Rest and refrigerate: Cover the pork belly and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to penetrate the meat, resulting in a more flavorful and tender final product.
Grilling the Pork Belly:
- Preheat your grill: Preheat your grill to medium-low heat (around 300-350°F). A charcoal grill works wonderfully, but a gas grill will also do the trick.
- Place the pork belly on the grill: Carefully place the pork belly skin-side down on the preheated grill grates. Avoid moving it for the first 30-45 minutes to allow the skin to render properly.
- Maintain low and slow: Cook the pork belly for approximately 2-2.5 hours, or until the internal temperature reaches 195-200°F. You'll want to maintain a consistently low heat to ensure even cooking and prevent burning. Use a meat thermometer to check the internal temperature accurately.
- Crisp the skin (optional): For extra crispy skin, increase the grill temperature to medium-high during the last 10-15 minutes of cooking. Keep a close eye on it to avoid burning.
- Rest and slice: Once the pork belly reaches the desired internal temperature, remove it from the grill and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Serving Suggestions:
Slice the pork belly into thick pieces and serve as the star of your meal. Consider serving it with a simple side salad, roasted vegetables, or creamy mashed potatoes. A delicious apple sauce or a tangy chutney complements the richness of the pork belly perfectly.
Tips and Variations:
- For extra flavor: Add a few sprigs of fresh rosemary or thyme to the grill alongside the pork belly during cooking.
- Spice it up: Add a pinch of cayenne pepper or chili flakes to the spice rub for a little heat.
- Apple cider marinade: For an alternative marinade, try marinating the pork belly in apple cider for several hours before grilling.
Nutritional Information (per serving, approximate):
This will vary depending on the size of your pork belly and serving size. However, a general estimate for a 4-serving recipe is:
- Calories: Approximately 500-600
- Protein: Approximately 30-40g
- Fat: Approximately 40-50g
This delicious grilled pork belly recipe is a guaranteed crowd-pleaser. It’s a relatively quick dinner idea, ideal for busy weeknights or special occasions. Enjoy this healthy and easy recipe, perfect for homemade cooking enthusiasts at any skill level! Happy grilling!