In a unique execution
Make holes with the knife on the outside of the pancetta (not deep but many)
Carve 2 cm slices perpendicular to the children but without cutting the skin.
Sprinkle well with spices and massage to go everywhere except the skin
Spread a layer of coarse salt on the bottom of the pyrex.
Place the pancetta with the skin on the salt, cover and leave in the fridge overnight.
Prepare the sauce. Mix in a bowl all the ingredients except the onion, ketchup and vinegar.
Saute the onion and add the contents of the bowl. Boil for 20 minutes and add ketchup and vinegar. Pass it through the blender.
Skewer the meat. Carve parallel to the skewers and turn upside down to remove the skin.
Cut with the knife all the way so that the skewers are separated.
Sprinkle the back side with the spice mixture.
2 minutes before downloading, spread them with the barbecue sauce.
1.5 kg of pork belly
2-3 tbsp. 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
FOR THE BARBECUE SAUCE
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)