Chorizo and Pork Belly Mixed Grill

Name: Chorizo and Pork Belly Mixed Grill
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 lb skinless pork belly, sliced 1/2 inch thick; 1 1/2 lb fresh chorizo links; 2 tsp plus a pinch coarse sea salt, divided; 1 tsp black pepper; 1 tsp dried oregano; 1 small white onion, finely diced; 2 plum tomatoes, seeded and diced; 1/2 green bell pepper, finely diced; 3 tbsp red wine vinegar; 1/4 cup olive oil; 6 lb lump charcoal

Fresh chorizo links and thick pork belly strips cooked slowly over a medium-low charcoal fire until the belly crisps and the sausages snap, served with a bright salsa criolla.

4.5 172 cooks rated this

Prep: 20 min
Cook: 35 min
Serves: 6
Level: Easy

Free recipe Jump to method

At a Sunday parrilla in any Miami backyard, these are the first things on the grate: chorizo and panceta, the snacks that keep everyone happy while the big cuts cook. The secret is a gentle fire. Pork belly strips need time to render before they crisp, and fresh chorizo splits open if blasted. Spread the coals thin, keep the grate high, and turn often. Salsa criolla, a quick relish of onion, tomato and bell pepper in vinegar, cuts straight through all that fat.

Ingredients

Serves 6

Method

Season the pork belly strips on both sides with 2 tsp salt, the pepper and the oregano, and let them sit while the fire gets going.
Done
Light the lump charcoal and, once it is covered in gray ash, spread it in a thin, even layer. Set the grate about 6 inches above the coals; you should be able to hold your hand at grate level for 6 seconds, around 350 F.
Done
Stir the onion, tomatoes, bell pepper, vinegar and olive oil with a pinch of salt and let the salsa criolla stand for at least 20 minutes.
Done
Lay the chorizo on the grate and cook, turning every 5 minutes, for 20 to 25 minutes, until firm, browned all over and 160 F inside. Leave the casings unpricked.
Done
Once the chorizo has had 5 minutes, add the pork belly. Grill it 10 to 12 minutes per side, shifting pieces away from any flare-ups, until the fat is golden and crackly at the edges.
Done
Cut the chorizo into chunks and the belly into bite-size pieces on a board, and spoon the salsa criolla over the top.
Done

Hands turning pieces of meat on a grill through drifting smoke — Turning meat slowly through a haze of smoke

Charcoal chimney starter with flames rising over the coals — Charcoal chimney roaring before the cook starts

05 Hanging next to it

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