Knuspriger Schweinebauch vom Grill 🔥🥓 So gelingt er garantiert!

The recipe is below! ⬇️ Pork belly is one of my favorite cuts of pork. In this video, I'll show you how to prepare pork belly on the grill. The most important steps are piercing and salting it to ensure the rind crisps up nicely. What are your favorite pork belly recipes? Let me know in the comments! #Grill #PorkBelly #BBQ #Butcher https://www.metzgerei-brath.de Follow me on Instagram! 📸   / heikobrath   Cut 1.2 kg pork belly with rind into 3 pieces. Bring 3 liters of water, 1 bay leaf, 2 star anise, 1 cinnamon stick, 1 tablespoon of salt, and a few peppercorns to a boil and simmer for about 30 minutes to create a rich broth. Simmer the pork belly in the broth for 15 minutes. Remove the pork belly and prick the rind with a needle or toothpick. Dry the pork belly thoroughly and then season the underside and sides with Ting Ting (from Stayspiced!) and a little barbecue pepper. Spread a thick layer of salt on the rind side and let it sit for 20 minutes. Scrap the salt off the rind and then rub the rind with vinegar. Let it dry briefly and place the pork belly on a grill over indirect heat at approximately 220-240°C (425-475°F). Ideally, place it in a roasting dish. The pork belly is best cooked in a roasting dish. The pork belly is then seasoned on the underside and sides with Ting Ting (from Stayspiced!) and a little barbecue pepper. ``` After about 35-40 minutes, the pork belly is ready and incredibly crispy.