For 4 persons
- 1 kg of pork belly
- 1 tbsp Letzq Chicken Rub
- 1 tbsp Letzq Beef Rub
- 1 tbsp Letzq Pork Rub
- Apple juice
Step 1: Cut the fat from pork belly with a sharp knife, make sure you don't get too deep in the meat: so make approximately cuts of a good half an inch deep. Repeat this every 1 cm so that a nice pattern is created in the meat.
Step 2: Dry the meat well and mix the Letzq Rubs and spread the meat on both sides.
Step 3: Let the rub be withdrawn for at least 12 hours.
Step 4: Go, Go, Go Fire up the Q! Prepare your BBQ for indirect cooking at 140°C, and add 2 blocks of Vuur&Rook cherry blocks.
Step 5: Mix the apple juice and whiskey (ratio 3:1) and add in the roasting pan at the belly, about ½ centimeter high. Then put it in the BBQ for 3 hours. Check occasionally if there is enough moisture in the roasting pan, if not add it.
Step 6: After three hours, set the BBQ at 200°C and let the fat crisp for 15-20 minutes. Is it not yet pretty golden brown? Then let it stand a little longer. Then remove it from the BBQ and let it rest for at least fifteen minutes.
Step 7: Cut the bacon into nice thin slices.