Pork belly on the kettle grill

by Marcel Ksoll

  • For 4 guests

  • 1 kg pork belly with rind from Duroc pork

  • 500 g coarse sea salt

  • 45 ml apple cider vinegar

    50g PIG CLASSIC by COOKandGRILL

    Rinse the pork belly and pat dry. the pork belly is seasoned on the bottom and on the side.
  • The rind is perforated very tightly with a roulade needle. The point should only penetrate as far as the bacon under the rind and not into the meat. The density of the punctures is crucial for the crust.
  • Then rub the rind generously with apple cider vinegar.
  • Best in the fridge overnight
  • Prepare the grill for indirect grilling at 160 degrees. Fold long strips of baking paper and aluminum foil, they must be at least 1 cm higher than the meat - stretch these strips around the meat - first fix the baking paper and a roulade needle to create a stretcher.
  • Now cover the rind finger-deep with coarse sea salt and place the belly piece indirectly in the grill. Using a very sharp knife, cut into the skin down to the fat layer and grill indirectly for an hour - then remove remove the carrier bag and grill the stripped pork belly at 230 degrees until the rind pops nicely. Leave to rest for 10 minutes and slice.

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