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Grilled pork belly on the Cobb Grill

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Ingredients for 4 servings:

  • 1 kg pork belly (Wammerl)
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Place the pork belly in water for one hour, rind on, but only rind on. Pat dry, make diamond-shaped cuts in the rind, and lightly salt and pepper the meat on all sides. Place the lit barbecue lighter in the charcoal container and add 10 briquettes. After 15-20 minutes, when the coals are gray, add 4 more briquettes and, if desired, pine cones to retain the heat longer. Place the grill plate and grill grate on top and place the meat on top. Grill with the lid closed for 3 hours. Turn the meat every 45 minutes if possible. The meat is done when the internal temperature reaches 80°C. Bavarian potato salad goes well with it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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