For this recipe, it is best to use the Smart Grid System setup for indirect grilling. To do this, insert both deflector stones and the drip trays.
Prepare the pork belly:
Remove the rind and any bones or gristle. Cut the pork belly into approx. 3 × 3 cm cubes.
Seasoning & marinating:
Season the meat cubes generously all over with the BBQ rub. Ideally, vacuum-seal the seasoned cubes and leave to marinate overnight in the fridge.
Barbecuing - phase 1:
Prepare the MONOLITH grill to 120-130 °C with indirect heat. Place the pork belly cubes on the grill rack and cook for about 2 hours. Use smoke pellets in the smoker rail for an intense smoky flavor.
Barbecuing - phase 2 (steaming):
Place the cooked cubes in an ovenproof dish. Sprinkle with brown sugar, honey and butter. Cover the tin tightly with aluminum foil and place on the grill for another 1.5-2 hours at the same temperature.
Grill - phase 3 (caramelizing):
Remove the aluminum foil, add the BBQ sauce and mix everything well. Cook uncovered in the tin for a further 30 minutes, stirring occasionally.
Optional finishing step:
If you like it extra caramelized, you can finish by placing the cubes directly on the grill rack for 10-15 minutes. This creates a deliciously sticky crust.
Serving:
Sprinkle the finished pork belly burnt ends with sesame seeds and garnish with finely chopped spring onion greens.
