Crispy pork belly in one piece

Ingredients for 6 servings:

• 2 kg pork belly
• 2 tbsp spice mix (barbecue spice)
• 1 tsp black pepper, coarsely ground
• ½ tsp cumin powder
• 2 tsp sea salt
• 2 tsp brown sugar
• 2 bay leaves
• ½ tbsp herbs de Provence
• 1 tbsp paprika powder
• 4 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 0.33 ml malt beer

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 1 day 3 hours

Score the pork belly rind in a checkered pattern. Mix all ingredients except the malt beer together and rub the meat well. Wrap the meat in foil and let it marinate overnight. Preheat the oven to 180°C. When using a smoker or grill, you’ll have to use your own experience, as every grill is different. Cook the pork belly on a grill rack over a baking sheet for 2 hours. Then, baste with the malt beer every 10 minutes and continue cooking for about 30 minutes, until the rind is nice and crispy. Let the pork belly rest briefly and serve in portions. Tastes delicious with fresh baguette and a crisp salad.