Pairs well with Barrel-Cooked Pork Belly
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Barrel-Cooked Pork Belly
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A delicious pork belly cooked using a unique barrel technique, resulting in a crispy exterior and flavorful meat.
02:00:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- pork belly with bone - 1 piece (ask for a belly with bone from the butcher)
- salt - watch the video to see (to taste)
- olive oil - watch the video to see (for drizzling on vegetables)
- potatoes - 2-3 medium (cut into chunks)
- onions - 2 (cut into quarters)
- garlic - 4 (whole cloves)
- rosemary - 1 sprig (fresh)
- balsamic vinegar - 1 part (for vinaigrette)
- mustard - 1 tablespoon (for vinaigrette)
Instructions
- Prepare the Pork Belly: Salt the pork belly, especially the skin side, and let it sweat for about 10 minutes.
- Set Up the Barrel: Prepare the barrel grill with a base of embers and charcoal.
- Cook the Pork Belly: Hang the pork belly in the barrel with the skin side facing up and cook for about 2 hours.
- Prepare Vegetables: Toss potatoes, onions, and garlic with olive oil and salt, then place them in the barrel to cook.
- Infuse Oil: Heat olive oil with garlic and rosemary for 10-15 minutes, then strain.
- Make Vinaigrette: Mix 3 parts infused oil, 1 part balsamic vinegar, and 1 tablespoon mustard, season with salt.
- Serve: Remove the pork belly and vegetables from the barrel, let cool slightly, and serve with vinaigrette.
