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Pork Belly with Korn2Rock

Crispy Pork Belly Slices from the Grill or Smoker – low & slow with Rock’n’Rubs “Korn2Rock” (BBQ glaze optional)
  • Pork belly slices (about 8mm thick, as many as desired)
  • "Korn2Rock" by Rock'n'Rubs
  • a little sunflower oil
  • BBQ sauce

Preparation

Step-by-step instructions

  1. 1

    Mix the marinade

    Mix "Korn2Rock" with a little oil to form a thin, pourable paste.

  2. 2

    Marinate pork belly slices

    Pat the meat dry and coat it all over with the paste. Cover and let it marinate in the refrigerator for at least 2 hours, or even better, overnight.

  3. 3

    Prepare the grill or smoker

    Set up for indirect heat at around 120°C. Optionally, have some smoking wood ready (e.g., apple or hickory).

  4. 4

    Phase 1 – Low & Slow (20–30 min.)

    Place the pork belly slices in the indirect heat zone and cook at around 120°C with a bit of smoke for 20–30 minutes.

  5. 5

    Phase 2 – Crispy Finish

    Increase the temperature to about 180°C and continue cooking the slices until they are crispy on the outside and juicy on the inside. Turn them once during cooking.

  6. 6

    Optional: glaze

    Brush with BBQ sauce just before serving and let caramelize for 2–4 minutes (indirectly or very briefly directly).

  7. 7

    Rest & Serve

    Let the meat rest for 2–3 minutes, season lightly with "Korn2Rock" if desired, and serve.

Tip:

  1. If the slices have a rind, score it in a diamond pattern beforehand and keep it especially dry – this will make it extra crispy. For even more roasted flavor, briefly place the pieces over direct heat at the end (avoid flare-ups).