Pork Belly DDD
Pork Belly DDD
Priced per kg
- Delivery Information
- Additional information
- Cut Diagram
Pork belly deboned, derinded & defatted
Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.
Contact our friendly staff to confirm your delivery dates and times.
Cape Town CBD and Atlantic Seaboard – Monday to Saturday.
Southern Suburbs up to Steenberg – Monday to Saturday.
Northern Suburbs – Monday to Saturday.
Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.
Table View, Sunset Beach & Blaauwberg – Monday to Saturday.
False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.
Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.
BBQ SMOKED PORK BELLY
- 1/4 cup sweet rub (See recipe below)
- 2 cups apple juice divided use
- 1/2 cup BBQ sauce
- 4lb slab pork belly uncured
- Get your fire going in your smoker and preheat to 225 degrees F.
- Using a sharp knife, score the top layer of fat on the pork belly in 1 inch squares. Don’t cut too deep, just barely into the muscle. Season liberally with the Sweet Rub on all sides.
- Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F (about 6 hours). Spritz with the apple juice every hour while it is cooking.
- Once the belly reaches 165, remove from the grill and wrap in heavy duty tinfoil with 1/2 cup of the apple juice. Seal the edges of the foil completely and return to the grill until the internal temperature reaches 200 degrees.
- Carefully remove the belly from the foil and drizzle with the apple juices from the foil. Return the pork belly to the grill and brush with BBQ sauce. Cook on the grill for 10 more minutes.
- Remove the finished pork belly to a cutting board and let it rest for 10-15 more minutes before serving, You can shred like pulled pork or slice into cubes to serve.
The Best Sweet Rub for grilled Pork & Chicken
A good Sweet Rub for smoky chicken and pork is ESSENTIAL to have in your grilling arsenal and buying them from the store gets expensive. Up the flavor and lower the cost for your favorite grilled meats by making my sweet rub at home! A simple sweet based rub with pantry ingredients that will elevate and grilled or smoked meat!
- 1/4cupdark brown sugar
- 1Tablespooncoarse sea salt
- 2teaspoonscracked black pepper
- 2teaspoonssmoked paprika(hot or mild, whichever you prefer)
- 2teaspoonsgarlic powder
- 2teaspoonsonion powder
- 1teaspoonground mustard
- 1/2teaspooncayenne pepper
- In a small bowl combine all of the ingredients for the rub. Stir well to combine and store in an airtight container. The spice mix will last in your cupboard for up to a month.