We have about a two and a half pound piece of pork belly here, very popular on menus today. You’ll see it even served as steaks, you’ll see it served as pork belly burnt ends or you’ll just see it served in thick strips.

So I’m going to cut mine in some thinner strips to manage them and season them up and let them sit for about an hour. And then I’m gonna cook them up in the Grilla.

Pork belly may come with the rind on, as you see here, which is the skin, or you may have it where it’s already off. What I purchased had it on so I’m basically just gonna use a boning knife and lift while I peel it away to remove it. You can save this for cracklins if you want and fry it up, or you can actually cook your pork belly with this rind on here. It just kind of is it has a little more chewy texture and you have to cook it a little bit higher heat.

I basically am just gonna take it off. I might keep it and fry it up but we’re gonna season up this pork belly and put it on the Grilla, and at about 4 hours we’ll be enjoying something delicious. All right I’ve removed the skin I’ve cut the pork belly in about 1-inch slices and then again across in the other direction so I’d end up with some nice cubes. This should be manageable on your grate and not fall through.

You can leave them much longer and leave them in strips or you can cook them as a steak — whatever you want to do. I’m gonna save this rind and fry these up and make me some pork rinds but we don’t need those right now.

So this is what you do: take your favorite rub –which is probably Grilla AP– and you’re just gonna put a heavy coat on it, then put it in the refrigerator for about an hour or until your Grilla comes up to temperature to 250. If you leave the rind on it you’re probably going to cook them at 275, with the skin down to get that to get crispy. So I have taken my AP rub and coated with a very, very nice thick coat on my pork belly pieces. I’m just gonna let these sit for about an hour. They’ll probably sweat a little. Recoat them if they need it and then we’re gonna set them on the Grilla at 250.

Some people argue over meet up meet down I put my fat down and I cook them and check them in about an hour and then I just flip them about every hour. Flip them and once they get a nice kind of crisp outside I’ll glaze them with a little bit of Grilla sauce. Now my favorite is the Kongo Kick. It gives a nice shine I just put a thin thin coat and leave them on the gorillas about another 10 minutes and wait until you see how they look all right I’ve got the pork belly chunks on 250 with pecan pellets

Okay the pork belly’s in his third hour getting soft. I can brush them with a little bit of thinned out Kongo Kick, you can thin it with juice or water. I think Root Beer and Dr. Pepper work pretty well too. I’m gonna close it up and I’m gonna check them in 30 minutes.

All right our pork belly’s done let’s go have some dinner!