Ok, it is finally summer here in Germany, and we are on a roll with the BBQ! We ordered some pork belly from our Bio-farmer guy at the market!!!! We made some soups and then looked at the last package and said now what…? Well, this is what! The most amazing grilled pork belly in the world. I searched the net for recipes, and all of them had that thing on the grill for 4 to 6 hours…who has time for that? So, I got this ingenious idea. I rolled that sucker in the organic rub, sliced the fatty part into squares, and put it in my crock pot on a low rack, then took off for the day to enjoy the sun!
Check out what I did with this luscious meal when I got home..so easy and delicious. I served it with my Bacon, Fried Cabbage, and marinated Grilled Roasted Garlic Walnut Sweet Potatoes.
EASY PEASY BBQ PORK BELLY
Ingredients
- 1 Tbsp Organic Rub I used
- 2-4 lbs Organic pork belly
Directions
- Step 1 Rub the pork with the BQ seasoning. Slit the fatty side with a sharp knife.
- Step 2 Place it in the crock pot for 8 + hours…the longer the better!
- Step 3 Remove from the crockpot and place it on a hot grill with the fat side down. Grill for 6-8 minutes.
- Step 4 flip and grill the other side for 3-5 minutes.
- Step 5 Remove from the grill and let sit for 5 minutes…we didn’t do this cause we were so anxious to try it..
- Step 6 Yes, it got a little roasted, but boy was this crunchy and delicious!
- Step 7 We put this delicious Easy Peasy BQ Pork Belly alongside Spicy Bacon & Red Cabbage with Grilled Roasted Garlic Walnut Sweet Potatoes topped with homemade Foolproof Mayo With a Zing + horseradish! The whole meal took 30 minutes, not counting the crockpot cooking while we enjoyed the sun! Let me know what you think!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.