CRISPY PORK BELLY

  • Ingredients

    Serves 2-4

    1 – 2 lb Boneless Pork Belly
    2 Tsp Course Salt
    1 Tsp Freshly Ground Black Pepper

    Method

    • Score the rind of the pork belly or ask your butcher to do it for you.
    • Pat the pork belly dry with a paper towel.
    • Sprinkle salt and pepper all over and then cover.

    Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place the Grill Grid, Fenced Roast Rack, and Dome Lid on COBB Grill and let heat up for at least 5 minutes.

    • Roast the pork belly for 40 minutes on the Fenced Roast Rack, fat side up.
    • Turn over for the last 10 – 15 minutes, fat side down, to crisp up.
    • Remove from COBB and let it rest before slicing and serving

    Serving Suggestion

    Serve alongside some potatoes roasted in your COBB or a light, refreshing salad or slaw to help cut through the richness of the pork belly.