By Globaltic Family member Wills Grill Shack
Ingridients
- 125ml Maple Syrup
- 125g Brown Sugar
- 125ml Soy Sauce
- 125ml ketchup
- 75ml Honey
- 2 TBSP hot sauce
- 1 TBSP Apple vinegar Cider
- 50ml Bourbon
Grab your slab of pork belly (2kg is always a good size) make sure the bones are removed and also remove the skin.
Cube the pork belly up into about an inch squared cube
Season with your favourite rubs (im using meatchurch)
Leave to sit on the side for a good 20 mins to allow the rub to soak into the pork
Fire up your bbq for indirect low and slow cooking and aim for 110c
When the bbq is at 110c its time to your cubed up pork belly
Smoke for 2 hours, at this point you can spray with apple juice and apple cider vinegar if you wish , smoke for another 1 hour
Now its time to make your bbq sauce
- Glaze
- 125ml Maple Syrup
- 125g Brown Sugar
- 125ml Soy Sauce
- 125ml ketchup
- 75ml Honey
- 2 TBSP hot sauce
- 1 TBSP Apple vinegar Cider
- 50ml Bourbon
Mix all the above together and place on the charcoal grill. Increase them temp of the grill to 140c and leave to warm through for 30 mins
Now transfer the Pork belly to a silver foil tray and pour the warmed up sauce into the tray
Then cover with in foil and place back onto the bbq for a further 45-60 mins
Remove the foil and leave to sit for 5-10 mins
Now enjoy
