Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Tastes delicious with fresh baguette and a crunchy salad