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Pork Belly on the barbecue

In a unique execution


  1. Make holes with the knife on the outside of the pancetta (not deep but many)

  2. Carve 2 cm slices perpendicular to the children but without cutting the skin.

  3. Sprinkle well with spices and massage to go everywhere except the skin

  4. Spread a layer of coarse salt on the bottom of the pyrex.

  5. Place the pancetta with the skin on the salt, cover and leave in the fridge overnight.

  6. Prepare the sauce. Mix in a bowl all the ingredients except the onion, ketchup and vinegar.

  7. Saute the onion and add the contents of the bowl. Boil for 20 minutes and add ketchup and vinegar. Pass it through the blender.

  8. Skewer the meat. Carve parallel to the skewers and turn upside down to remove the skin.

  9. Cut with the knife all the way so that the skewers are separated.

  10. Sprinkle the back side with the spice mixture.

  11. Grill it.

  12. 2 minutes before downloading, spread them with the barbecue sauce.


1.5 kg of pork belly

2-3 tbsp. Spice mix

Spice mix

Everything in powder form

25 g paprika

25 g of brown sugar

1 tbsp mustard powder

10 g chili

10 g cumin

12 g of garlic

1 tsp black pepper

1 tsp cayenne


200 chopped onions

200 strained tomatoes

50 ml soy sauce

10 g cornstarch

15 g of smoked salt

50 g powdered sugar

75 g of brown sugar

50 ml cola (soft drink)

5 g sweet paprika

5 g cayenne pepper (or to taste)

50–100 g ketchup (or to taste)

2 TBSP. Vinegar (optional)

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