Pork Belly | Maple Syrup & Soy | Salt Stone

4 persons | Pork | Meat | Main dish

Prep time

This recipe comes from our Kamado cookbook. Curious for more delicious recipes for your Kamado? Order our Kamado book now! Ordered on working days before 2 p.m. = shipped the same day!

• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 180 °C. For this recipe, you'll be using indirect heat. Then place the pro set in the Kamado, with the heat deflector on the lower level and the grill grate on the upper level.
   
• Place the cast iron pan on the grill so it heats up along with the Kamado.

Cook time

• Cut the pork belly into pieces about 3 cm thick and place them in the pan once it's up to temperature.
   
• Mix the water with the maple syrup and soy sauce. You can adjust the ratio to your taste—sweeter or saltier.Note: Don't use too much soy sauce if you're going to sear the pork on the salt stone!
   
• Once the pork is lightly seared, turn it over and sear the other side. Then add the maple syrup and soy sauce mixture and place the lid on the pan.
   
• Let the Kamado cook at 180 °C for about an hour, then almost fully close the bottom vent to lower the temperature. The ideal temperature for this dish is 95 °C.
   
• Let the pork braise for about 4 hours in the Kamado. Check for doneness after 4 hours. If it's not yet tender, let it braise a bit longer in the pan.
   
• Once the pork is done, remove the pan from the Kamado. Also remove the heat deflector. Add extra charcoal and bring the Kamado up to 250 °C. Then place the grill back in with the salt stone on top and allow it to heat up thoroughly.
   
• Remove the pork from the pan. Don't throw away the sauce!
   
• Slice the pork lengthwise into strips about 1 cm thick. Briefly sear them on the salt stone, then brush over the remaining sauce from the pan.
   
• If the pork turns out too salty, add a bit more maple syrup. Too sweet? Then add a little extra soy sauce. If the sauce is too thick, just mix in a little water.