35 - Pork Belly

an entire pork belly cut

For the brine
1 lt water
0.22lbs/ 100 grs salt
star anis
black peppercorn

For the marinade
paprika
grounded black pepper
chilly flakes
coarse salt
turmeric powder
onion powder
cumin powder
roasted garlic head
olive oil

1 - Before moving on to the cooking, we need to
let the pork belly brine overnight. Once brined,
we are ready to cook it.
2 - Score the leather of the pork with a sharp
knife and set aside.
3 - For the pork’s marinade: mix all the
ingredients and add olive oil. Crush in a mortar
until you get a fluid paste. Once ready, rub the
marinade all over the pork belly.
4 - Take the meat to the grill, applying embers
evenly below the grate. Keep the fire and embers
going during all the cooking. Our pork belly is
going the be cooked 2 to 2:30 hs each side.
5 - To get more flavor, soak some wood chips in
water and add to the embers.
6 - After 4/5 hs, our pork belly is ready. Take it
out from the grill, cut and serve. Enjoy!