Grilled Pork Belly with Garlic Aioli

Ingredients

• 8 oz pork belly, skin removed
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1 tsp black pepper
• 4 cloves garlic, peeled and minced
• 1 cup mayonnaise
• 2 lemons, juiced
• 2 tbsp olive oil

Method

1. 1Preheat a charcoal or gas grill to medium-high heat (400°F). Season the pork belly with smoked paprika, salt, and black pepper, making sure to coat all surfaces evenly.
2. 2Grill the pork belly for 5-7 minutes per side, or until it reaches an internal temperature of 160°F and develops a caramelized crust.
3. 3Transfer the pork belly to a wire rack set over a rimmed baking sheet and let it rest for 10 minutes, allowing the juices to redistribute.
4. 4Meanwhile, mince the garlic cloves using a microplane or fine grater, taking care not to include any bitter white cores.
5. 5Stir the minced garlic into the mayonnaise in a small bowl until fully incorporated.
6. 6With the processor running, slowly drizzle in the olive oil and lemon juice, continuing until the aioli reaches a thick and creamy consistency.
7. 7Thinly slice the rested pork belly against the grain and serve immediately with the garlic aioli spooned alongside.

Nutrition per serving