Pork Belly Chronicles by Ariel Sea...(Cubano Style)

Albion 2013 was the first attempt at making this. I thought it was pretty tasty and crispy. I know of some improvements I have to make especially with cooking time and heat variations. I definitely want to do this one again.

I know a few of you tried it, what did you think?

Mojo/marinade: 2 servings 1 pound cut

3 heads garlic
2 teaspoons salt
1 teaspoon black peppercorns
1 1/2 cups sour orange juice
(In a pinch, use two parts orange to one part lemon and one part lime)
1 cup minced onion
2 teaspoons oregano
1 cup Spanish olive oil

The mojo with oil marinade is best for chicken, duck, fish, and so on. The oil prevents the meat from losing fat and moisture.
Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano.

Grilling Time:

I had the whole belly 13 pounds slit just up to the skin but not all the way through. I let it soak up the marinade in a big zip-lock bag for one week prior leading up to Albion.
Grilled it on open flame for 2 hours meat side down and 30 minutes skin side down. Very easy to get distracted and let it burn when you have awesome friends around offering you delicious brews and conversations.

Thanks for sharing this recipe and cooking some at the HMB crab opener. It was amazing!

Obvious side note: great choice of beer.

Enjoyed it with my beer bro!  It also created a nice gathering place for all the hungry folks salivating to get a piece of that belly.     Are you going to make some for Shelter Cove?

Rey

Mojo/marinade: For 10 to 15 pound slab

8 heads garlic
4 teaspoons salt
2 teaspoon black peppercorns
5 1/2 cups sour orange juice
(In a pinch, use two parts orange to one part lemon and one part lime)
1 cup minced onion
4 teaspoons oregano
1 cup Spanish olive oil

The mojo with oil marinade is best for chicken, duck, fish, and so on. The oil prevents the meat from losing fat and moisture.
Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano.

Grilling Time:

I had the whole belly 13 pounds slit just up to the skin but not all the way through. I let it soak up the marinade in a big zip-lock bag for one week prior leading up to Albion.
Grilled it on open flame for 2 hours meat side down and 30 minutes skin side down. Very easy to get distracted and let it burn when you have awesome friends around offering you delicious brews and conversations.
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I had some and it was amazing!
So where do you find 'sour' orange juice? Never heard of it before.

Masarap! Delicious!!!  Tried it at Albion at the Pinoy camp.

It was the BOMB!  Thanks for sharing the recipe bro!