Kunbo Casserole Grilled Pork Belly
Overview
Pork belly (also known as rib meat and three-layer meat) is located in the abdomen of pigs. There is a lot of fat tissue in the abdomen of pigs, and muscle tissue is included in it. The fat and lean are separated, so it is called pork belly. This part of the lean meat is also the most tender and juicy. So today, Lanxiong chooses the best pork belly with moderate fatness and leanness, and cuts it into thin slices by hand (there is a big difference in taste between hand-cut and machine-cut). When grilling the pork belly, Lanxiong puts garlic cloves and roasts it together. The fun of grilling pork belly is also to turn it over by yourself. The meat will be grilled sizzlingly, which is very tempting. After the meat is grilled, it is best to take a piece of lettuce leaf, dip it in some miso, wrap it into a ball and put it in your mouth. The crispy and fragrant taste is great! (I finished eating the lettuce and forgot to buy it, so I ignored the process of wrapping the lettuce).
Tags
Ingredients
Steps
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Appropriate amount of superior pork belly (I used 200 grams of pork rinds for easy roasting), wash and put in a bowl, shred the ginger, slice or dice the garlic cloves and set aside.
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Take cumin barbecue ingredients, pour 15 grams into a bowl, add 15 grams of water, mix well, add shredded ginger, garlic slices, pork belly, marinate for about 3 to 5 hours (I marinated it at almost 10 o'clock last night, so the taste is more intense).
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Place the baking rack into the casserole dish and cover with enough tin foil. Put the marinated pork belly into the casserole.
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Cover the pot and light the fire to grill the pork belly. Bake on high heat for about 20 minutes, turn over every 10 minutes, and finally turn off the heat and simmer for 2 minutes.
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Just take off the lid and it's ready to cook. The smell of barbecue fills the room. I ate a few pieces in no time. It's super delicious, charred on the outside and tender on the inside!
