Grilled Pork Belly

Grilled Pork Belly spells delicious summer meals, but when the cold winds of winter are blowing around, broiling the pork belly in the oven works well too.  I like to season pork bellies with 1 tablespoon of our Sweet Red Pepper Paste (Massa de Pimentão). The recipe is in Portuguese Home Cooking. I combine it with the seasoning ingredients below, minus any additional salt.  You can find a commercial version online through Portuguese markets. If you can’t get it, follow the seasoning as listed for the Grilled Pork Belly.  Just add sautéed greens, potatoes,  bread and wine and you are good to go.

3 pounds pork belly, 3/4 to 1 inch wide strips

season salt to taste

fresh ground black pepper to taste

sweet or smoked paprika to taste

1 – 2 bay leaves crumbled

chili pepper paste to taste

2-3 tablespoon olive oil

1. Preheat the oven to 425 °F.

2. Lay the pork belly strips on your work space.  Score the skin in a diamond pattern.

3. Make a paste of salt, pepper, paprika and crumbled bay leaves. Drizzle in the olive. Coat the meat on both sides. let stand several hours or overnight to marinate.

4.Transfer the belly to a grill or shallow broiling pan.  Turn the strips, about every 4 to 5 minutes, as they brown, to prevent burning. When the thermometer registers the internal temperature as 155ºF. , the meat is fork tender and juices run clear, they should be done. Remove from the grill/oven and cover.  Rest 10 minutes before serving. Serve with Sauteed spinach and potatoes.