Recently I was looking back through my posts for my Guinness braised pork belly recipe to discover there was no post! (Oops) To be honest I thought I had (yikes I may be losing it) … Given the number of times I’ve cooked pork belly I’m surprised that I haven’t shared a recipe yet!
This is my take on an easy fool-proof recipe for BBQ Pork Belly that can be easily altered to suit your taste or mood.
- 2 tbsp of salt
- 1 star of anise
- 1 tsp fennel
Grind together and sprinkle over the scored skin of the 2 kg pork belly. If you don’t have a sharp knife use an exacto knife (butcher tip)
Place pork belly back in the fridge for a minimum 2 hours – but overnight is best and will provide the best crackling.
Preheat your BBQ to low heat (~300F). Using a disposable pan for the BBQ place sliced red onions on the bottom and 2 cloves of garlic.