BBQ Pork Belly Strips by Jack The Greek
Crisp edges, juicy inside and finished with a squeeze of fresh lemon, these BBQ pork belly strips are a crowd-pleaser. Jack The Greek cooks them on the gas BBQ, searing hard on high heat, then dropping the burners to render the fat and crisp up the edges. A generous coating of MYST Pork Rub Spice Mix does all the flavouring.
Prep time: 10 minutes
Cook time: 25 to 35 minutes
Serves: 4
Ingredients
- 1 kg pork belly strips
- 1 to 2 tablespoons Olea Pia extra virgin olive oil
- 2 to 3 tablespoons MYST Pork Rub Spice Mix
- 1 lemon, cut into wedges
- Chopped fresh parsley, to garnish
Method
- Prepare the pork. Pat the pork belly strips dry with paper towel. Lightly coat them with olive oil, then season all over with the MYST Pork Rub.
- Preheat the BBQ. Heat your gas BBQ with all four burners on high and preheat the grill.
- Sear. Place the strips on the hot cooking surface. Cook, turning regularly, until well browned on the outside.
- Reduce the heat. Once the strips are nicely coloured, lower the burners to medium or medium-low. Keep cooking and turning often until the pork is cooked through and the edges are crisp. If any strips are browning too quickly, move them to a cooler part of the BBQ.
- Rest and serve. Rest the pork for 3 to 5 minutes. Squeeze over a little fresh lemon juice, garnish with parsley and serve with extra lemon wedges.
Tips
- Watch the colour. The rub and the pork fat can darken quickly, so aim for crisp edges without letting the outside burn.
- Cooking times vary. Thickness of the strips and the heat of your BBQ both make a difference, so keep an eye on them as they cook.
- Pat them dry. Dry pork browns and crisps better, so don’t skip the paper towel step.
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Make it a meal: Serve with a simple salad, roast potatoes or warm flatbread.
Kali Orexi