YOOXICMAN's Charcoal Grilled Pork Belly
Expert technique for achieving perfect Maillard reaction and rich charcoal aroma without flare-ups or soot on grilled pork belly
Ingredients needed 2 servings
Recipe
Cooking tips
- The water-filled bowl on the grill base prevents grease from dripping and causing flare-ups, while also generating moist steam that enhances tenderness.
- Always burn the charcoal until completely white before grilling to avoid black ash or soot sticking to the meat.
- Thicker pork belly (up to 2.5cm) holds more juice, is easier to grill, and delivers better flavor.
Recommended for
- Those who want to impress at camping or outdoor activities by taking charge of grilling with flawless results.
- People frustrated by repeatedly burning their pork belly to a blackened mess due to flare-ups.
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