A delicious dish for the BBQ. Low and Slow smoking with apple wood and finishing
under the grill for that delicious crackling.
Ingredients:
1 kg. Pork belly
2 Onions
2 Granny Smit Apples
Fresh Thyme
Linseed oil
Coarse Salt
Pepper
1 Jar of Apple Compote
Apple Smoking Wood
Preparation:
Take a cast iron skillet or, if you don't have one, a baking sheet and grease it with linseed oil.
Cut the onions into slices of about 1 cm and do the same with the apples. Place these in the skillet or baking tray. Pat the pork belly with kitchen paper and season the underside with pepper and salt.
Cut a diamond pattern on the fat side and season it well with salt and pepper. You could also use a nice rub for this. Place the pork belly in the middle of the skillet or baking tray and the last thing we are going to add is fresh thyme. Heat the BBQ to 130 degrees and place the skillet or baking tray indirectly on the BBQ. Take some apple smoke wood for that extra aroma and taste. Now let the pork belly cook for about 3 to 4 hours until you have a core temperature of 80 degrees. Now let the pork belly rest for 20 minutes.
Crackling:
Turn on the oven/grill to make the fat nice and crispy. Remove the apple, onions and thyme from the skillet/baking sheet and place the pork belly under the grill. Stay with it. This usually takes less than a minute. Now remove the pork belly from the oven and let it rest for another 10 minutes.
Take a large tablespoon of Apple Compote and spread it on your plate. Cut the pork belly into a 4 cm slice and place it in the middle of the Apple Compote. Garnish it with some mashed potatoes and some vegetables.
Enjoy your meal …
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