PERFECT PORK BELLY CHOPS

If you’re like me, there’s nothing quite as good as a perfectly cooked pork belly chop.

For it to be perfect, it needs to have crunchy crackling, and be crispy yet moist. And to make it this way is not as easy as you might think. Unless – you follow my process below.

I like cooking this on my BBQ. But I’ve also easily accomplished the process in an airfryer.

1. Boil water and pour over the rind of the pork. Try to minimise any water going on the meat but a small amount won’t hurt. I use about half a jug of water (say 1L).

2. Cut the rind lengthwise into around 12mm (1/2″) strips. You need to cut through the rind but not the meat. Rub a very generous amount of salt into the rind. Refrigerate uncovered for at least an hour.

This image has an empty alt attribute; its file name is 20201229_191720.jpg

3. Remove the pork from the fridge Cook rind side down over a high temperature BBQ grill rotating often to ensure the rind cooks evenly. If using an Airfryer cook at high heat on the top rack. Remove pork once cooked so that crackling is crispy.

This image has an empty alt attribute; its file name is 20201229_193309.jpg

4. Cut pork the remaining way through to make chops.

This image has an empty alt attribute; its file name is 20201229_193550.jpg

5. Cook the chops on one side on a BBQ hotplate with a decent amount of oil over high heat. Do not turn the meat.

This image has an empty alt attribute; its file name is 20201229_194706.jpg

6. Once the meat is cooked to a nice golden brown on one side only, move it to an indirect heat of your BBQ and cook golden side up at around 200C until cooked through. If using an airfryer there should be no need to move the meat. Just cook golden side up until fully cooked. It may be necessary to move to a lower rack or reduce the heat depending on the exact type of airfryer.

This image has an empty alt attribute; its file name is 20201229_194907.jpg
This image has an empty alt attribute; its file name is 20201229_194911.jpg

7. As can be seen in the picture the “bottom” of the chop is less appetising, but not cooking it directly ensures the chops stays super moist.

This image has an empty alt attribute; its file name is 20201229_200710c.jpg

7. Once cooked through you should have a very juicy pork chop which perfect crackling and a golden crust. Serve golden side up with Maldon sea salt.

This image has an empty alt attribute; its file name is 20201229_200710b.jpg