Serves 14
75 min
Creole Pork Belly
Recipe GLPR44fe1c41f4e28c
A bold and flavorful Creole-spiced pork belly that's seasoned with paprika, bell pepper powder, and turmeric, then marinated and grilled to perfection. The spice rub creates a savory crust while keeping the meat tender inside. This low-carb, dairy-free dish is perfect for a main course that's both satisfying and full of authentic Creole flavor.
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Ingredients
2 pounds pork belly
3 tablespoons paprika
3 tablespoons bell pepper powder
3 tablespoons turmeric
3 fluid ounces white vinegar
2 fluid ounces canola oil
Salt to taste
Black pepper to taste
Directions
In a small bowl, combine the paprika, bell pepper powder, and turmeric. Mix thoroughly until well blended.
Add the white vinegar and canola oil to the spice mixture. Stir until you have a smooth paste that coats the back of a spoon.
Rinse the pork belly under cool running water and pat dry with paper towels. Place it on a large grilling tray and season generously with salt and black pepper on all sides.
Spread the spice paste evenly over the entire surface of the pork belly, rubbing it in firmly to ensure full coverage and good adhesion.
Heat your grill to medium heat. Place the pork belly on the grill and cook for 30 minutes on the first side until the exterior develops a caramelized crust.
Carefully flip the pork belly and cook for an additional 30 minutes on the second side, until the internal temperature reaches 145°F at the thickest point.
Remove the pork belly from the grill and let it rest for 5 minutes. Slice into portions and serve hot.
