Pork belly strips - Greek style


 

Simon J B

New member
Hope this is the right place to post as it's a recipe to be ...

Currently in Greece on holiday and had some fantastic charcoal spit roast pork ribs (without the bone i.e. belly). Inspired by this, on my return I'm gonna give the following a go for a friend's party. If anyone's had some experience with anything similar would be most grateful for advice (as it's for a party I'd rather err on the side of caution).

1. Slice up thick strips of pork belly with skin on (approx 2 inch wide). Horseshoe them with a skewer. Rub with: salt, oregano, olive oil, lemon juice, red onion, and garlic.

2. Light smoke on the WSM with apple/cherry wood for 4-5 hours at 250F (I have limited time as party is at 3pm and can only start smoke in the morning).

3. Grill them at friend's BBQ, basting with the marinade as above

Should produce a lovely fatty med flavoured meat, ideal for eating with bread and little else. Next meat to smoke would then be lamb shoulder (also Greek inspired). I'll post photos and feedback once/if done.
 
I do pork belly strips quite often. (It's my favourite cut for bbq ever. Really flavoursome).

I've smoked lamb shoulder & leg………..beautiful.
 
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