Smoked Iberico Pork Belly
Ingredients
for approx. 4 persons
1 Iberico pork belly approximately 750 grams
3 sprigs rosemary
2 cloves garlic
1 teaspoon mustard
3 tablespoons olive oil
red and black pepper from the mill
Preparation
1) Finely chop the rosemary and mix with the garlic, mustard and olive oil in a bowl
2) Pour this marinade over the pork belly and place in a lockable plastic bag.
3) Place the pork belly in the fridge and leave overnight.
4) Remove the piece from the bag and let it rest for an hour to get up to temperature.
5) Put the pork belly in an indirect place of the barbecue, at 110 degrees, use wood chips for the smoky taste.
6) Let the piece cook for 3 hours to a core temperature of 68 degrees Celsius.
7) Let the pork belly rest for 15 minutes under a foil roof.
8) Serve in blocks on a platter with a few drops of Stockyard Hill Country and grilled vegetables of your choice.