Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 2 kg pork belly
- 2 tablespoon spice mixture (barbecue spice)
- 1 teaspoon pepper, black, coarse
- 0.5 teaspoon ½ cumin powder
- 2 teaspoons sea salt
- 2 teaspoons sugar, brown
- 2 bay leaf
- 0.5 tablespoon ½ Herbs Provence
- 1 tablespoon paprika powder
- 4 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 0.33 ml malt beer
Print Recipe
Pin Recipe Instructions
- Cut the pork belly rind in a check pattern. Mix all ingredients together except for the malt beer and rub the meat well with it. Wrap the meat in foil and let it stand overnight.
- Preheat the oven to 180 ° C. With a smoker or grill you have to take your own experience, as every grill is different. Cook the pork belly on a grill grate over a tray for 2 hours.
- Then pour the malt beer over every 10 minutes and cook for about 30 minutes until the rind is crispy. Then let the pork belly rest briefly and serve cut into portions.
- Tastes delicious with fresh baguette and a crunchy salad
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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