Grilled Pork Belly

One of my favourite meat cuts is pork belly. Where else can you get juicy, crispy, fatty and firm all in one bite? When cooked properly, you get all that with pork belly.

The key is to render the fat so that the meat is tender, the skin is crisp and just a think layer of fat remains within the two layers of meat. With this recipe, pork belly is cooked properly and although you shouldn’t be eating this each day, you should still be eating it.

Meat lovers rejoice!

Grilled Pork Belly

(serves 4)

4 pork belly chops (bone in) about 3/4 inch thick

olive oil

sea salt

black pepper

2 tsp. granulated garlic

2 tsp. granulated onion

3 tsp. dried Greek oregano

Ladolemono

juice of 1 lemon

1/2 cup extra-virgin olive oil
1 tsp. sea salt
1 heaping tsp. of dry oregano

Garnishes

sea salt

dried Greek oregano, 

lemon wedges

1. Take your pork belly out of the fridge and rub olive oil on both sides. Season both sides with salt, pepper, garlic and onion powders, oregano and allow 1 hour to come to room temperature (season and place in fridge overnight for best results).
2. For Ladolemono, add all ingredients into a jar. Close the lid tight and shake to emulsify. Adjust for seasoning. Pre-heat your grill to medium heat (350F).
3. Place on the upper warming rack of your grill and close the lid. Cook for 15 minutes, flip, cook for another 10 minutes (if you don’t have an upper grill rack, use cook indirect heat on your grill). Transfer your pork belly onto the lower part your grill surface (direct heat) and grill on both sides until chops are a nice grilled brown.
4. Pour your Latholemono over your chops and allow to rest 5 minutes before serving, enjoy!

Pro Tip: You can make these in your pre-heated 375F oven by placing directly on the oven rack and a drip pan underneath to catch drippings. Bake for 30-35 minutes.

© 2020, Peter Minaki. All rights reserved.