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BBQ pork belly with herbs

Author
Cookinero 18 Nov 2022
20690
BBQ pork belly with herbs

Brisket is quite difficult to mess up - this cut has the perfect combination of fat and lean meat. Cooking pork belly on the grill is very simple, but the taste is excellent.

How to cook BBQ pork belly with herbs

Step 1

BBQ pork belly with herbs

Prepare the marinade: cut the lemon into pieces, removing all the seeds. Chop thyme and rosemary, put in a blender, add lemon, soy sauce, olive oil and salt, blend with a blender until smooth.

Step 2

BBQ pork belly with herbs

Cut the brisket into 3-3.5 cm wide pieces. Place the brisket in ziplock bags, add the marinade, squeeze out the air, close the bags and make sure that the marinade is evenly distributed over the entire surface of the meat. Marinate 2 hours at room temperature or 4-6 hours in the refrigerator.

Step 3

BBQ pork belly with herbs

Kindle the coals - they should burn out and be covered with gray ash. Rake the coals to the edges, put the brisket in the center, brushing off the pieces from the marinade. Grill, turning every 2-3 minutes, until the internal temperature of the meat pieces reaches 65°C (determine with an electronic thermometer). Put the meat on a dish and cover with foil. Leave to "rest" for 5-10 minutes.

Step 4

BBQ pork belly with herbs

In the meantime, prepare the sauce: chop parsley, thyme, rosemary leaves and garlic, put in a glass of an immersion blender, salt and start whisking, gradually adding olive oil, then lemon juice and zest. Pepper and salt to taste.

Step 5

If desired, cut the brisket into smaller pieces, serve with green sauce.

BBQ pork belly with herbs - FAQ About Ingredients, Baking Time and Storage

Yes, lime can be used as a substitute for lemon in the marinade, though it will slightly alter the flavor profile to a more tropical note.
The marinated pork belly can be stored in the fridge for up to 2 days before cooking, but it's best cooked within 24 hours for optimal flavor.
For a vegetarian version, substitute pork belly with thick slices of eggplant or portobello mushrooms, and use a similar marinade for grilling.
Reheat leftovers in a skillet over medium heat or in an oven at 350°F (175°C) for 5-10 minutes to retain juiciness.
Yes, cooked pork belly can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
Serve with grilled vegetables, coleslaw, or a fresh green salad for a balanced meal.
Yes, but use 1/3 the amount of dried herbs (e.g., 1 tsp dried rosemary instead of 1 tbsp fresh) as they are more concentrated.
Halve the ingredients for 2-3 servings, but keep the marinating time the same for full flavor.
Yes, roast at 375°F (190°C) for 25-30 minutes, flipping halfway, until the internal temperature reaches 145°F (63°C).

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