Grilled Pork Belly?

I'm finally getting ready to make sundevilpeg's char siu, but I don't have the pleasure of owning a WSM - and I'd like to avoid using the oven if possible.

Would it be advisible to try and grill the belly, or am I just inviting a scorched disaster? (Here in the city I only have a gas grill, but I might do it at a friend's place in the burbs where I can use a Weber Kettle. I'm thinking indirect with the lid on might work.)

I've had the amazing pork belly at Blackbird, and I'm curious how he prepares it. It seemed seared, and then possibly braised?

I guess I'm just looking for pointers, or any suggestions of what to do, or not do, as the case may be.

Thanks!

I've never thought of cooking pork belly over any kind of direct heat source unless it was pretty high above the heat source and the grill was covered to prevent flare-ups. Belly is mostly fat (think bacon) and for me the name of the game has always been very low and slow to render out enough fat so that the remaining meat and fat is luscious (You can't and don't want to render out all of the fat - again, think bacon) . This cut loves smoke.

Your idea of indirect and covered seems the best alternative to me.

Bill/SFNM

Pete wrote:I've had the amazing pork belly at Blackbird, and I'm curious how he prepares it. It seemed seared, and then possibly braised?

Here's Kahan's recipe.

Braised fresh pork belly with cracked spices,
fresh shell bean ragout and pickled shallots

Chef Paul Kahan
Blackbird
619 W. Randolph St., Chicago

Braised pork belly:
4 8-ounce pieces fresh pork belly
1 tablespoon coriander seed
1 tablespoon fennel seed
1/2 teaspoon cumin seed
8 cloves finely chopped garlic
Salt and pepper
1 onion, diced
2 celery, diced
2 medium carrots, diced
3 cups chicken stock
1 cup white wine
1 large sprig thyme

The night before, trim all but 3/4-inch fat off the pork. Score the fat.

One type at a time lightly toast the seeds in a frying pan over medium heat. Coarsely grind the. Cover the pork on the top and bottom with seeds and the chopped garlic.
The next day, scrape the seeds off the fat side of the pork. Season well with salt and pepper.

Heat a large, heavy saucepan over medium heat and add the pork, fat-side down. Cook till the fat is a nice brown color; remove pork to a roasting pan, fat side up.

Pour off most of the fat and add the onion, celery and carrots and saute. In a separate saucepan, bring the chicken stock to a boil.

When the vegetables are just tender, season with salt and pepper and add wine. Reduce wine by half.

Pour vegetable mixture over the pork, add chicken stock and thyme and season so the braising liquid is just salty.

Cook, covered, in 325-degree oven for 3 1/2 to 4 hours, or until it is extremely tender when pierced.

Let cool in the liquid. When cooled, remove the pork, cut into four pieces and set aside.

Skim the fat off the top of the braising liquid and strain the liquid through a fine-mesh strainer, pushing just gently.

Fresh shell bean ragout:
1/4 pound pancetta, medium dice
1 teaspoon olive oil
5 shallots, sliced thinly
5 cloves garlic, sliced thinly
2 1/2 cups fresh cranberry beans, shelled
2 cups braising juice (from pork belly)
1/2 teaspoon herbs de Provence
salt and pepper

Render the pancetta in a saute pan until just crisp. If needed, add a bit of water to facilitate rendering.

Add the olive oil, heat briefly and add shallots and garlic, sweating them until just tender. Add beans, braising liquid, herbs de Provence and simmer until beans are soft (not toothsome).

Pickled shallots:
1/2 tablespoon sugar
1/8 teaspoon salt
1/8 teaspoon ground red pepper
3 tablespoons water
3 tablespoons red wine vinegar
1/4 pound shallots, sliced

Combine the sugar, salt, red pepper, water and red wine vinegar in a saucepan. Bring to a boil and pour over the shallots. Store in refrigerator for up to five days, or can in the usual manner.

Assembly:
Flat leaf parsley, picked
2 tablespoons extra virgin olive oil
1 teaspoon red wine vinegar
salt and pepper

In a black steel saute pan, render the fat side of the pork over medium-high heat. When nicely browned, reduce the heat to medium and brown other sides. Spoon 1/4 cup shell bean ragout, with juice, into the center of a plate. Top with pork belly, fat-side up.

Mix the shallots with parsley in a small bowl. Add the olive oil and vinegar and salt and pepper to taste. Place a small bunch of this salad on top of the pork belly. Serve.

4 servings. Can be scaled up in direct proportion.