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Recipe of Pork Belly Cubes
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Recipe of Pork Belly Cubes
Recipe

Pork Belly Cubes

15 mins
3h
Low
27
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This recipe for pork belly cubes, also known as bacon, will be a success in your next barbecue, as it is sprinkled with a delicious mixture of brown sugar, paprika, tagine, garlic powder, black pepper and grain salt, and accompanied with Delicious BBQ sauce.
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Ingredients

10 portions
  • 2 1/2 kilos pork belly, or pork belly
  • 1/4 cups yellow mustard
  • 6 tablespoons brown sugar, for the rub
  • 1 tablespoon paprika, for the rub
  • 1 tablespoon chilli powder, rub pad
  • 1/2 tablespoons garlic powder, for the rub
  • 1/2 tablespoons black pepper, for the rub
  • 1 tablespoon coarse salt, for the rub
  • 2 tablespoons agave honey, for the sauce
  • 3 tablespoons unsalted butter, for the sauce
  • to taste BBQ sauce

Preparation

Prepare your grill over indirect heat (250 ° - 350 ° F or 121 ° - 175 ° C). Moisten Cherry Weber® Wood Chips in water for 30 minutes before roasting.
Mix the rub ingredients in a bowl and reserve. Cut the pork belly into 1 ”thick strips and varnish with the mustard, sprinkle the rub completely covering the strips and place in refrigeration for 1 hour.
Remove the pork belly from the refrigerator, add the chips directly to the embers or in your Weber Original Smoke Box and transfer the strips to your grill over indirect heat, smoke for 3 hours or until the internal temperature is 180 ° F.
Remove the pork belly from the grill, cut into 1 "wide cubes and transfer them to a Weber® Draining Tray. Add the butter, honey and BBQ sauce to taste, cover with foil and return the tray to the grill over indirect heat until the internal temperature of the cubes is 195 ° F to 200 ° F, approximately one hour.
Remove the pork belly cubes from the tray and serve hot. Accompany with BBQ sauce to taste.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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