Grilled Pork Belly | Golden and Juicy
(0)
35 min
Under an hour
Sezamo
Piept de porc fraged și suculent fript la grătar, marinat cu muștar, usturoi, cimbru și boia dulce pentru o crustă rumenă și aromată, desăvârșit cu pătrunjel proaspăt.
Preparation method
Preparing the Meat and Marinating
Lightly score the skin or top fat layer of the pork belly slices in a diamond pattern, being careful not to cut deeply into the meat. This step helps the fat render evenly over the heat and creates a golden, crispy crust.
In a large bowl, mix together the sunflower oil, classic mustard, finely crushed garlic cloves, dried thyme, sweet paprika, table salt, and ground black pepper until you obtain a smooth paste.
Generously coat each piece of pork belly with the flavorful marinade, massaging the meat well on all sides. Let the meat marinate at room temperature for 20-30 minutes (or in the refrigerator for up to 2 hours) so the flavors penetrate thoroughly.
Chef's tip
If using a charcoal grill, maintain an indirect heat zone to move the meat if the fat flares up, ensuring grilling without excessive smoking.
The mustard in the marinade tenderizes the meat's texture and creates an appetizing, golden-brown crust over the heat of the grill.
27 min
Under an hour
