Total Grilling Manual by Lisa Atwood

Author:Lisa Atwood
Language: eng
Format: epub
Publisher: Weldon Owen

PREP The day before serving, begin preparing the pork belly. Place the garlic in a food processor and pulse until minced. Add the rosemary, lemon zest and juice, pepper, 1 tablespoon salt, and anchovies. Pulse to chop. Add just enough oil to form a thick paste and pulse to combine. With a sharp, heavy knife, slash just through the skin of each piece of pork belly at ½-inch (12-mm) intervals, cutting across the width, then make a long lengthwise slash. This will take a fair amount of pressure, but don’t cut into the meat. With a small, sharp knife, poke ½-inch holes in the edges and underside of each piece, spacing them about every 2 inches (5 cm). Rub the garlic paste into the slashes in the skin and in all the holes. Set the belly pieces on a rack over a roasting pan, skin side up, and refrigerate, uncovered, overnight.

CURE Remove the pork from the refrigerator and let stand at room temperature, covered with paper towels, to cure for about 8 hours.

PREHEAT Prepare a charcoal or gas grill for indirect-heat grilling over low heat. Place a drip pan underneath the position on the grill where you will place the meat. Ideally, you want to maintain a temperature of about 300°F (150°C). Place the pork belly, skin side down, over the drip pan, cover the grill, and cook until an instant-read thermometer inserted into the pork belly registers 150°F (65°C), 1½–2 hours. If using a charcoal grill, about 15 minutes before the pork reaches 150°F, light a chimney full of coals, add the coals to the grill, and spread them out slightly; the grilling surface should be very hot. If using a gas grill, set one burner to high heat when the pork reaches 150°F.

GRILL Grill the pork belly pieces skin side down over direct heat 3–5 minutes, moving them frequently to avoid flare-ups. When the skin begins to blister at the edges, keep moving the pieces so that the skin blisters evenly but does not char or burn. Transfer to a cutting board and let rest 15–20 minutes.

SERVE Cut each piece down the long slash line, then cut crosswise between the slash lines into small rectangles, each with its own strip of crispy skin. Place several pieces on each plate, paired with a favorite salad or side. Serve at once.

Makes 6–8 servings.

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