Name: Cajun-style Grilled Pork Belly
Prep time: 30 minutes
Cook time: 10 hours
Total time: 30 minutes + 10 hours
Yield: 15
Ingredients: 7 lb. 3 kg Quebec pork belly, trimmed; 2 cups 500 ml veal stock; 2 tbsp. 30 ml salt and pepper; 2 tbsp. 30 ml paprika; 2 tbsp. 30 ml onion powder; 2 tbsp. 30 ml garlic powder; 2 tbsp. 30 ml coriander powder; 2 tsp. 10 ml cumin powder; 2 tbsp. 30 ml allspice; 2 tbsp. 30 ml dried oregano; 2 tbsp. 1 pinch dried Thyme; Cayenne pepper

Cajun-style Grilled Pork Belly

10 hours Cook time 30 minutes Prep time 15 servings

Preparation

In The Oven

Place oven rack in middle position and preheat oven to 110 °C (225 °F).
In a bowl, combine all powdered spices, pepper and salt. Rub mixture onto meat using your hands so flavours penetrate. Sprinkle any remaining spice mixture over meat.
In a large oven-safe dish, add veal stock and meat. Cover and seal with foil. Bake for 10 hours.
At the end of cooking, remove meat from cooking juices and place in a slightly smaller dish, squeezing it in. Cover with food-safe plastic wrap and add weight to press. Leave in refrigerator overnight. Recover cooking juices, remove fat and reduce over medium heat until syrupy. Set aside and adjust seasoning.
The next day, preheat barbecue to high.
Warm gravy. Cut meat into 1¼-cm (½-in.) slices and grill for 2 minutes per side.
Place 3 to 4 slices of grilled pork belly on a plate with a little gravy, a lemon wedge and your choice of side.

Cajun-style Grilled Pork Belly

You may also like

Cajun lime pork chops

Pork & curried vegetable skewers

Sheet pan pork and cajun shrimp

Glazed Nagano Pork Belly

Miso-Marinated BBQ Pork Flank Steak

Pork loin and fennel and lemon puree

Pork skewers on Italian salad

Rack or pork with tea & mint

Pork belly roast and mango chutney