(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.