We asked our tame Butcher for a pork belly, off the bone and skin removed and then marinated it in a mixture of two rubs overnight. Rub one was a piquant, hot, house rub of garlic powder, onion powder, white & brown sugars, chipotle powder, hot chilli powder, english mustard powder and black pepper. Rub two was a sweeter, fruitier rub of cinnamon, allspice, ginger, cloves, chipotle powder, brown sugar and sea salt.
We smoked the pork over applewood chunks for 5 hours at 210degF, indirect and checked to see if it had started to render out the fat. After 6 hours, the pork was cooked and caramelised with the fat having crisped up on the outside and softened on the inside. If necessary, with a larger piece, it could go another hour before being at this stage.
We then placed the pork in a container that was very slightly bigger than the joint (but only slightly) place greaseproof on top and another dish weighted down with cans from the cupboard to press the pork down while in the chiller. Chill for a few hours. Once chilled slice into portions.
When you are ready to serve, take the pork slices and grill them, direct, at 400degF for 3-4 minutes each side until crisp, caramelised and warmed through.
We served ours with bacon, maple and blue-cheese slaw (see previous blog entry), stuffed goats cheese portobello mushrooms and a red onion & orange relish (see next blog entry). We also put a few lemon halves on the grill for a few minutes which gives the resulting "squeeze" a delicious caramel sweetness!
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