for 4 person

Glaze

1 dl	orange juice
2 tbsp	soy sauce
50 g	coconut palm sugar
½ tbsp	rosemary, finely chopped

To grill the meat

800 g	pork belly, score the fatty layer with a crisscross pattern
1 tbsp	sea salt

How it's done

Glaze

Place the orange juice, soy sauce, sugar and rosemary in a pan, bring to the boil. Over a low heat, reduce to approx. half the amount.

To grill the meat

Salt the meat and rub well by hand. Charcoal/gas/electric grill: Cover and grill the meat over/on a low heat (approx. 150 °C for approx. 90 mins., turning the meat occasionally and brushing with the glaze.

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