Pork belly slice
Rich in fat, ideal for the grill.
Rare
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Medium rare
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Medium
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Well done
Rest time
Cooking helper: how long to go?
Check the core temperature of your pork belly slice now and then. After two readings the helper works out when it will be done. Then start the rest timer.
1. Pick your doneness
2. Measure the core temperature
Measure every 5 to 10 minutes at the thickest point. Your readings are kept if you close the page.
3. Let it rest
Tip: large cuts rise another 2 to 5 °C while resting, so take them off a little before the target.
All internal temperatures in one chart · Resting meat: how long and why
About Pork belly slice
A pork belly slice comes from the belly and consists of alternating layers of meat and fat. That fat changes the temperature question compared with lean cuts: you are not aiming for the point where the proteins set, but for the point where the fat renders.
Pork fat starts to soften around 35 degrees, but only above 70 does it truly render out and turn the texture pleasant rather than waxy. That is why the target for belly slices sits higher than for a chop from the same animal, while both are equally safe.
On the barbecue the bigger risk is not overcooking but burning: rendered fat drips onto the coals and flares up. Cook belly slices indirectly and only bring them over direct heat at the end for colour.
If you want them genuinely crisp, time helps more than temperature. Low and slow to around 75 degrees, then a short blast of high heat, gives a better crust than full fire from the start.
Tips
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Most voted
Gaar speklappen wat langer zodat het vet mooi smelt en krokant wordt.
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