Succulent pork belly paired with sweet potatoes creates a flavor profile unlike another.
Ingredients
- 1¾ lbs (800 g) pork belly
- Agave nectar for drizzling
- Sea salt flakes
- 12 small sprigs of thyme
Glaze Ingredients
- 1 cup (240 ml) peach jam
- ½ cup (120 ml) barbecue sauce
- 3 tbsp (45 ml) bourbon whiskey
- 3 tbsp (45 ml) agave nectar
- 3 tbsp (45 ml) flower honey
Rub Ingredients
- 6 tbsp (90 ml) smoked paprika powder (pimentón dulce)
- 2 tbsp (30 ml) dried thyme
- 1 tbsp (15 ml) garlic powder
- 1 tbsp (15 ml) onion powder
- 1 tbsp (15 ml) freshly ground black pepper
- 2 tbsp (30 ml) muscovado sugar or brown caster sugar
- 1 tbsp (15 ml) ground ginger
- pinch of chilli powder
Sweet Potatoes Ingredients
- 6 sweet potatoes
- 7 tsp (35 ml) ground cinnamon
- 1 ⅓ cups (300 g) butter + extra for greasing the pan
Instructions
Set the EGG for direct cooking at 375°F/191°C.
Remove most of the fat layer from the pork belly, allowing a layer of ⅛inch (3-4 mm) of the soft white fat to remain. Cut the layer of fat on the pork belly crosswise.
Lightly rub the pork belly with the rub, reserving about ⅓ of the rub, and drizzle with agave nectar. Sprinkle with sea salt flakes and rub into the meat.
Sprinkle a handful Pecan Smoking Chips on the charcoal embers and add the convEGGtor for indirect cooking and Cast Iron Grid (flat side up). Lay the pork belly with the fat upwards on the grid and close the lid of the EGG. Stabilize the temperature at 325°F/165°C and smoke the pork belly for 35-40 minutes.
With a basting brush, coat all sides of the pork belly with the glaze, reserving about of the glaze. Continue to cook until the internal temperature of the pork reaches 165°F/74°C. Remove from the EGG and loosely cover with foil. Raise the temperature of the EGG to 375°F/191°C.
Cut the pork belly into 1½inch (4 cm) cubes and lay them on the Cast Iron Plancha Griddle. Top with the remaining glaze and rub.
Place the Cast Iron Plancha Griddle with the pork on the grid. Grill for approximately 5 minutes until the glaze is caramelized and the pork is hot.
Serves 6