Coffee-Marinated Pork Belly

This fresh pork belly derives its taste from a different type of marinade, one that combines coffee with cinnamon. It imparts a very full flavor to the pork.

I like to bring a whole slab of pork belly with me on my trips to the berry-laden woods by
my cottage, which is located up north in the Swedish province of Dalarna. The meat grills
slowly over nice embers left over from an open birch wood fire.

The process of cooking pork belly can’t be hurried, but once it’s ready to eat there is
nothing left to do but slice it and eat it with a cup of coffee. It certainly has an edge over
the ordinary hot dog, and is an absolute delight after a long day spent in the woods.

Grilled Pork Belly Marinated in Coffee
• 3⅓ fl. oz. (100 ml) strong, brewed coffee
• 2 tablespoons tamari soy sauce
• 2 tablespoons cold-pressed mild-flavored olive oil
• 2 teaspoons cinnamon
• ½ teaspoon ground white pepper
• 1½-lb. (700-g) slab of pork belly, in one piece with the rind attached

Mix the ingredients together for the marinade in a bowl. With a sharp knife, make closely
spaced incisions in the pork rind. Set the pork belly in a plastic freezer bag and add the
marinade. Close the bag tightly, and gently rub the pork belly to make sure the marinade
gets into the cuts in the rind.

Leave the pork belly in the bag on a plate in the refrigerator to marinate for at least 24
hours, preferably longer.

When ready to cook, wipe off the marinade with paper towels, and cut the meat into ¾-
inch (2 cm) thick slices. Grill them over direct heat for 2–3 minutes on each side to give
the meat some color.

If you want to grill the pork belly in one piece, do so over indirect heat, or over low heat on a gas grill. Move the coals to the sides of the grill and make an empty, coal-free space for the meat. Turn the meat several times while grilling to prevent it from scorching. Cooking will take about 30–40 minutes, depending on the thickness of the pork belly.

Use a meat thermometer if you like, and insert it into the middle section of the meat.
When the temperature reads 149ºF (65ºC), cover the meat with foil and let it rest next to
the grill for 10 minutes.

Cut the meat into slices and serve them with a blue-cheese broccoli gratin.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund