Pork Belly Slices La Aleks for Barbecue.

The evening before the barbecue:

1. First and foremost, sleep in properly, drink coffee and calmly do everything that belongs to your early morning ritual.
2. Put the pomegranate juice, red wine, salt, pepper, Chmeli-Suneli, tomato paste and, for hot spice lovers, adschika in a suitable bowl and whisk with a whisk until it is even, slightly creamy.
3. Evenly distribute half of the onion slices on the tray, stir the pork belly slices in the marinade thoroughly and distribute evenly on the tray, then sprinkle with the remaining onions and pour the remaining marinade on top. Then gently press in the marinade with the palm of your hand and distribute it evenly. Cover thoroughly with aluminum foil or cling film and refrigerate for at least 10 hours (refrigerator).

On the day of the barbecue:

1. Then take the tray with pork belly slices out of the refrigerator and remove the excess marinade from each individual slice over the tray with meat (to catch the marinade) using your index and middle finger (see photo). Put the peeled slices in separate matching bowls and cover them in the refrigerator.
2. Heat the deep frying pan with Starck oil. Add the remaining marinade and sizzle for 3-4 minutes over high heat, then sprinkle with sugar and continue to sizzle for 3-4 minutes with constant stirring to caramelize. Reduce the heat to 1/3 (I use level 3 out of 9), pour the meat stock over it and mix thoroughly.
3. Feel the sauce mass in a small saucepan and then puree it thoroughly with an electric blender (just to feel it for the purpose of the many splashes so that the whole kitchen does not get dirty.)
4. Let the pot heat up over low heat, stirring occasionally, until the first bubble comes up, and if necessary season to taste with salt, pepper and sugar to your taste. Then boil very, very slowly for about 1 minute, add the herbs and stir, then remove the pot from the hotplate and set it aside. The sauce tastes very good warm or cold and goes very well with every grill dish.
5. Now there is only one thing left: Pickled pork belly slices, homemade sauce and everything you need for grilling (with us standard mixed salad, potato salad, bread rolls and of course various drinks for children and adults) pack together and off to the garden on the balcony or public barbecue area.
6. I do not specify the grill time because it is everyone’s business and very attached to the grill, just to your own taste.

Tip:

1. If you have pork belly slices with rind, cut the rind at intervals of approx. 1.5 cm so that the meat does not contract on the rind side (see main photo). Preferably a charcoal grill, then a good gas grill and, if necessary, a good electric grill. Oven, all kinds of pans on electric stoves are an absolute no go.

I wish you bon appetite and a successful barbecue