Name: Cajun-Style Grilled Pork Belly
Prep time: 20 minutes
Cook time: 10 heures
Total time: 20 minutes + 10 heures
Yield: 15
Ingredients: 7 lbs. 3 kg Quebec pork belly, trimmed; 2 cups 500 mL veal stock; 2 tbsp. 30 mL paprika; 2 tbsp. 30 mL onion powder; 2 tbsp. 30 mL garlic powder; 2 tbsp. 30 mL coriander powder; 2 tbsp. 30 mL cumin powder; 2 tbsp. 30 mL dried oregano; 2 tbsp. 30 mL dried thyme; 2 tsp. 10 mL Jamaican pepper; 1 pinch Cayenne pepper; Salt, to taste

Cajun-Style Grilled Pork Belly

10 heures Cook time 20 minutes Prep time 15 servings

Preparation

In The Oven

Place oven rack in middle position and preheat oven to 225°F (110°C).
In a bowl, combine all powdered spices, pepper and salt. Rub mixture onto meat using your hands so flavours penetrate. Sprinkle any remaining spice mixture over meat.
In a large oven-safe dish, add veal stock and meat. Cover and seal with foil. Bake for 10 hours.
At the end of cooking, remove meat from cooking juices and place in a slightly smaller dish, squeezing it in. Cover with food-safe plastic wrap and add weight to press. Leave in refrigerator overnight. Recover cooking juices, remove fat and reduce over medium heat until syrupy. Set aside and adjust seasoning.
The next day, preheat barbecue to high.
Warm gravy. Cut meat into ½-in. (1¼-cm) slices and grill for 2 minutes per side.
Place 3 slices of grilled pork belly on a plate with a little gravy, curly lettuce, yellow tomatoes, potatoes and a poached egg.

Cajun-Style Grilled Pork Belly

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