Barbecued pork belly with apple and onion chutney, La Pommée apple balsamic

• 4 thick slices of pork belly, about 2-3cm thick.
• 1 jar La Pommée apple onion balsamic chutney 130g.

• Prepare the barbecue. 
• Once the barbecue is hot, place the slices on the grill and cook them on both sides to your liking.

To properly barbecue pork belly, we recommend following these general guidelines

• Preparing the meat:Make sure the pork belly is clean and trimmed to your liking. You can marinate the meat before cooking for added flavor.
• Preheating the barbecue: Light your barbecue and let it heat up over medium to high heat (approx. 180-200°C).
• Indirect cooking: Place pork belly on the barbecue grill, fat side up, for indirect cooking. This means that the heat is not directly under the meat, but rather on the side of the grill.
• Cooking time: Cooking time varies according to the thickness of the pork belly. As a general rule, allow about 20-30 minutes per pound (450 g) of meat at a temperature of 180-200°C. Use a meat thermometer to check that the internal temperature reaches at least 63°C for well-cooked pork.
• Turning and brushing: Turn the pork belly halfway through cooking to ensure even cooking. You can also brush the meat with a marinade or barbecue sauce for added flavor.
• Rest before slicing: Once cooked, remove the pork belly from the barbecue and let it rest for a few minutes before slicing. This preserves the juices and makes the meat more flavorful.

By following these steps, you should obtain juicy, delicious barbecue pork belly. Adjust the cooking time according to the size and thickness of your piece of meat, as well as your cooking preferences.

• Arrange slices on plates and garnish with a teaspoon of La Pommée apple balsamic chutney (replaces mustard, ketchup...).

Serve with green salads, mixed salads or barbecued vegetables such as zucchinis, eggplants, peppers...