PORK BELLY / PANCETA

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

  1. Before moving on to the cooking, we need to let the pork belly
    brine overnight. Once brined, we are ready to cook it.
  2. Score the leather of the pork with a sharp knife and set aside.
  3. 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.
  4. 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.
  5. To get more flavor, soak some wood chips in water and add to
    the embers.
  6. 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!