Pork belly marinates, step-by-step. A simple yet tasty marinade, to add a discreet flavor to your pork belly. We have chosen meat of free-range pork and grilled it two different ways; on the grilling grate, thinner cut, and on small rods on the horizontal worm driver, thicker cut.
Put the spices and the salt in a mortar. Bash them to release their full aroma and blend with the salt. This way you’ll have a scented salt. Cut the pork belly in thin, 1.5 cm thick, slices for grilling on a grilling grate or in thicker, 3.5 cm thick, slices for skewering in the small rods. Place the meat pieces in a cooking vessel and pour the orange juice. Leave it for a few minutes until the orange juice is fully absorbed and add the orange peel. Then, place the pork belly inside a plastic food bag and add 50 ml of sunflower oil. Seal and mix well. Marinate for 24 hours in the fridge. Mix 2-3 more times during this period with the plastic food bag sealed.
Pile the charcoals inside the pit/firecabin of your charcoal grill. Place the kindling on top (alcohol soaked cotton) because the charcoals light upside down, from top to bottom. When they are fully lit, spread them and if they release a strong heat, reduce it by throwing some charcoals ash on the charcoal pile. Grill on grilling grate or on small rods. For the grilling grate, turn frequently until they are fully roast and have a nice color. The pork belly on rotation won’t need much attention. Just grill until the color looks nice. In both cases, the pork belly should be fully roast at 75°C. Remove them and cover them for 6-7’ with aluminum foil to maintain their juices.
Crunchier on the grilling grate, juicier and tastier on the rod. Two different grilling ways, two different taste results.
After uncovering, it’s best to add lemon juice of a freshly cut lemon.
Good wine and a good company are a must.
Happy grilling to everyone!