Pork Belly Accordion

Method

1. 01

   01 Preparation: Preheat your BBQ with Heat Beads Blue Bag. Start by placing the pork belly skin-side down on a cutting board. Using skewers as a guide, make lengthwise cuts about 1 inch apart, going about halfway through the meat. Flip it skin-side up, then cut diagonally through the skin for that accordion effect.

2. 02

   02 Seasoning: Rub the pork belly with olive oil, BBQ rub, salt, and pepper. Make sure to work the seasoning deep into the cuts to infuse extra flavor into each layer.

3. 03

   03 Set Up the Grill: Set your BBQ for indirect cooking at around 150°C (300°F). Position a drip tray under the cooler side of the grill to catch rendered fat.

4. 04

   04 Slow Cooking: Place the pork belly skin-side up on the cooler side of the grill. Cook it low and slow for about 90 minutes, allowing the fat to render and the meat to become tender. The cuts will start to expand, forming the accordion shape and exposing more surface area to the heat.

5. 05

   05 Optional Glaze: During the last 10 minutes of cooking, brush the pork belly with a sweet and savory glaze made by mixing honey, soy sauce, and apple cider vinegar. This will add a sticky, caramelized finish.

6. 06

   06 Crisping the Skin: When the internal temperature of the meat reaches 70°C (160°F), move the pork belly to the hotter side of the grill, placing it skin-side down. Grill for about 5 minutes on each side to get a nice crackling effect on the skin and crispy edges.

7. 07

   07 Resting and Serving: Remove the pork belly from the grill and let it rest for 10 minutes. Slice along the accordion cuts and serve with sides like roasted vegetables or tangy coleslaw.