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Zeeland Bacon

(Preparation 5-7 days)


  • 1 kg of pork belly
  • 12 g paprika powder
  • 10 g colorozo salt
  • 1 g black pepper
  • 1 g of chili pepper
  • 0.5 g of ginger
  • 30 g caster sugar
  • 5 g lemon juice
  • 60 g ketjap kental A
  • 2 cloves of garlic


Step 1: Dry the pork belly piece with some paper towel and set aside.

Step 2: Mix all other ingredients together. Lubricate the belly with it, put it in a vacuum bag and vacuum it. (A zip lock is also possible).

Step 3: Place the marinated and vacuumed pork belly in the refrigerator for the next 5-7 days and turn it every day.

Step 4: Go, Go, Fire Up The Q! After those 5-7 days you heat your BBQ to 180°C (indirectly)

Step 5: Put your belly on the BBQ and close the lid. Cook it to a temperature of 69°C-71°C degrees and let it rest for 20-30 minutes.

Step 6: Cut into thin slices and enjoy yourself.



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