Recipe courtesy of Reuben Riffel. You can find out more about Reuben in our Lifestyle Magazine.
Rub the pork belly evenly with salt, focusing on the fatty part. Rub in the thyme evenly. Let cure for 30 minutes.
Set the EGG for indirect cooking with the convEGGtor at 325°F/163°C. Place a drip pan on the convEGGtor and then add the stainless steel grid.
Dust the excess salt off the pork belly and add to the cooking grid, fatty side up. Cook for one hour and 40 minutes; flipping the meat over halfway through. Remove from the heat and let rest for 10 minutes before slicing. Serve drizzled with warm curry sauce and poached apricots.
Poached Apricots Instructions
Bring all the ingredients except the apricots to a boil. Turn down to a simmer, add the apricots and poach for two to three minutes. Remove from the heat and strain.
Curry Sauce Instructions
Set the EGG for direct cooking (without the convEGGtor) at 350°F/177°C.
Add the oil to a Stir-Fry & Paella Pan and cook the onions and spices until soft and fragrant. Deglaze the onion mixture with white wine vinegar and reduce the EGG temperature to 300°F/149°C.
Add the rest of the ingredients and cook for 20 to 30 minutes, or until the sauce has thickened to a thick gravy consistency. Blend until smooth and strain.
Serves 4 to 6