Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the pork belly by scoring the skin in a crisscross pattern with a sharp knife and patting it dry thoroughly with paper towels.

2. 2

   In a small bowl, combine 6 minced garlic cloves, 2 tablespoons crushed caraway seeds, 1 tablespoon sweet paprika, 1 tablespoon salt, and 1 teaspoon black pepper to create the spice rub.

3. 3

   Rub the spice mixture generously all over the pork belly, ensuring it gets into the scored skin and refrigerate it for at least 1 hour, or preferably overnight.

4. 4

   Prepare the grill for indirect heat, aiming for a consistent temperature of 300-325°F (150-160°C), then place the seasoned pork belly on the grill skin-side up.

5. 5

   Grill the pork belly for 1.5 to 2 hours, or until its internal temperature reaches 185°F (85°C) and the skin begins to crisp, basting every 30 minutes with a mixture of 1 cup Czech lager beer, 2 tablespoons Dijon mustard, and 1 tablespoon apple cider vinegar.

6. 6

   During the final 30 minutes of grilling, arrange 2 thickly sliced large yellow onions and 4 sliced par-boiled medium potatoes around the pork belly on the grill to cook until they are tender and slightly charred.

7. 7

   Once the pork belly is tender and its skin is crispy, remove it and the grilled vegetables from the grill, letting the pork rest for 15 minutes before slicing.

8. 8

   Slice the grilled pork belly into thick pieces and serve immediately with the smoky grilled onions and potatoes.