Grilled Pork Belly with a Sweet and Tangy Vinegar BBQ Sauce

admin July 24, 2015 0
Grilled Pork Belly with a Sweet and Tangy Vinegar BBQ Sauce

Ingredients:

  • 1 cup apple cider vinegar
  • 1/4 cup light brown sugar
  • 2 1/2 tablespoons ketchup
  • 1 tablespoon smoked paprika
  • 1 tablespoon salt
  • 1 teaspoon ground mustard
  • 1 teaspoon racked black pepper, optional
  • 1 (2 1/2 lb.) slab pork belly with the skin on
  • 4 yellow onions, roughly quartered and chopped
  • 2 (12 fl. oz.) bottles beer of choice, divided (can use broth as non-alcoholic option)

dry rub:

  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper

Instructions:

1. Preheat grill to 450˚F.
2. For vinegar bbq sauce: Place all ingredients into a mixing bowl and whisk together until smooth and completely blended. Set aside until ready to use.
3. Place pork belly on a clean cutting board, skin-side up and score the skin. Pat dry with a paper towel and flip over so the meat-side is up.
4. Place all dry rub ingredients into a small bowl and whisk together. Pour rub over meat-side of belly only and rub over entire surface.
5. Place onions and one bottle of beer into a roasting dish, in an even layer, and top with pork (meat/rub side down).
6. Place roasting dish into the hot grill and cover. Cook for about 45 minutes.
7. Lower heat to 250˚F and continue to cook for about 1 hour. Remove lid and add remaining beer. Cover and cook for an additional 2 hours.
8. At this point the fat should have rendered and the skin should be extra crispy.
9. Carefully remove the pork belly from the baking dish and transfer onto a cutting board. Allow the slab to rest for about 10 minutes.
10. Chop into pieces and serve atop sliced white bread with a generous drizzle of the vinegar bbq sauce.

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