This simple recipe for grilled pork belly delivers so much flavour and the most unbelievable texture. The extra treat is that you won’t believe how easy it is to whip up. The mustard glaze can be made in the morning and stored in the fridge which makes it all the more easier.
So, what is pork belly anyway? Pork belly is an incredibly marbled cut of meat that is just gorgeous grilled on the BBQ. Some people may be turned off by the name but it’s not in fact, the actual belly of the pig! It’s the muscle that is just under the skin and overlaps with the spareribs. Pork belly has juicy fat layers wrapped around the meat and once its grilled, it becomes unbelievably tender, and that fat is melt-in-your-mouth.
If it is your first-time cooking pork belly and you have no idea how to choose a pork cut, here are a few simple tips.
- Be sure to pick out a cut that has a rich, pink colour, covered by a firm, creamy layer of fat.
- If there are grey-shaded parts on the meat, avoid buying it since there is a chance it’s not as fresh.
- You want a good ratio of fat to flesh – somewhere around the 50:50 range is good, and ideally you want an even distribution of both with nice even layers.
- My advice is to go a trusted butchers as they will be able to pick out the perfect piece for you and your guests!
I’ve spent a lot of time trying to figure out a no-fail method for pork on the grill and I’ve finally nailed it. My goal was tender, juicy meat, bursting with flavour and something that wasn’t too difficult to make. I’ve ticked all those boxes with this recipe!
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