PORK BELLY / PANCETA

1/5 |
10 minutes |
4-5 hours |
4-6 |
Pork Belly or Panceta is the undisputed king of slow-roasted, smoke-kissed indulgence. Brined overnight and rubbed with a bold, aromatic marinade, this dish is all about patience and fire. Scored for perfect crackling, it’s grilled low and slow over embers, absorbing layers of smoky intensity from water-soaked wood chips. As the fat renders and the skin crisps, what emerges after hours of careful tending is nothing short of barbecue poetry—rich, tender meat with a golden crust that crackles under the knife. Read the full recipe to master this irresistible cut of meat.
INGREDIENTS
an entire pork belly
FOR THE BRINE:
1 lt water
5% salt
star anis
black peppercorn
garlic cloves to taste
FOR THE MARINADE:
paprika
ground black pepper
chilly flakes
coarse salt
turmeric powder
onion powder
cumin powder
roasted garlic head
olive oil
PREPARATION
- Before moving on to the cooking, we need to let the pork belly
brine overnight. Once brined, we are ready to cook it.
- Score the leather of the pork with a sharp knife and set aside.
- For the pork’s marinade: mix all the ingredients and add olive oil.
Crush in a mortar until you get a fluid paste. Once ready, rub the
marinade all over the pork belly.
- Take the meat to the grill, applying embers evenly below the
grate. Keep the fire and embers going during all the cooking. Our
pork belly is going the be cooked 2 to 2:30 hs each side.
- To get more flavor, soak some wood chips in water and add to
the embers.
- After 4/5 hs, our pork belly is ready. Take it out from the grill, cut
and serve. Enjoy!
🔥 Witness the magic of fire and fat—watch our full PORK BELLY / PANCETA recipe on YouTube and master the art of slow-cooked perfection!