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Sichuan Spiced Pork Belly

Serves: 4-6
1kg Single Rib Belly pork
For the Rub:
2 tbsp. Sichuan peppercorn
1 1⁄2 tbsp. Chili powder
2 tsp. Cooking Oil
1 1⁄2 tbsp. Ground Sichuan pepper
1 1⁄2 tbsp. Cumin powder
2 tsp. Salt
2 piece Bay leaf
Recipe preparation
In the kitchen:
  • In a medium sized bowl, combine the ingredients for the rub.
  • Apply the rub all over the Pork belly and let it rest in the refrigerator for 1 hour.
  • Take the Pork belly out of the refrigerator and pat dry with a paper towel. Then leave it out for 30 minutes to reach room temperature.
At the barbecue:
  • 1 Preheat grill to 220°C for 15 minutes with the lid down.
  • If using a charcoal grill, place a drip tray between the briquettes on the charcoal grate. For gas grills place the Pork belly on a roasting rack and shield.
  • Place the Pork belly over indirect heat.
  • Close the lid and cook for 90 minutes or until the internal temperature of the pork reaches 71ºC.