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Zeelandic bacon

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Zeelandic bacon

Approx. 23 hours

Ingredients

    • 6 persons (or 4, in case you’ve invited true gourmands)

    • 2.2 lbs (1 kg) rindless pork belly

    • 2 tbsp. coarse-grain mustard

    • 2 tbsp. dijon mustard

    • 6 tbsp. sweet soy sauce

    • 1 tbsp. ground paprika

    • 1 tbsp. smoked ground paprika

    • 2 garlic cloves

    • 2 small onions

    • 1.1 oz sugar

    • 1 zip lock bag

    • Smoking chunks

Zeelandic bacon

Zeelandic bacon

No Dutch party is complete without some delicious and illustrious Zeelandic bacon. This specialty is originally from the southern Dutch province of Zeeland but is very popular in many other Dutch parts as well. Even in our home town Spakenburg, which is in the middle of the Netherlands, it’s a hit on any party.

I personally have fond memories of it as well. Stopping by for a coffee at my mum’s, where the scent often came wafting towards me from the kitchen. It required a lot of self-control to stop myself from digging into the bacon immediately, and just have some biscuits with my coffee instead. Who wouldn’t want to start snacking on this delicious bacon right away – it’s extremely good! And that’s exactly why we chose to prepare this dish; we’d love to reawaken these nostalgic feelings and taste, even though we’ll prepare the meat on the BBQ.

So what are you waiting for? Dash off to your local butcher to get a beautiful slab of (rindless) pork belly and cook it yourself!

So Bastiaan and I both had different ideas on the recipe – online, there is an abundance of different recipes for preparing Zeelandic bacon. This made it quite hard for us to decide on which recipe to follow.
Eventually, we stumbled upon the “heavenly variant” as used on the website “Culy”. According to us, this recipe totally lived up to its characterization.

Preparation

Preparation

Approx. 22 hours

Don’t get discouraged by the long preparation time; preparing this dish is a piece of cake! Finely chop the onions and garlic cloves, and mix this together with the other ingredients until it’s a smooth marinade. Add the marinade to a zip lock bag. Now, carefully make crosswise cuts in the cap of fat on the slab of pork belly. We cut this cap of fat to prevent the meat from buckling during the cooking process – this is something we definitely want to avoid.

Be careful not to cut into the meat!

Making crosswise cuts in the cap of fat

Now add the pork belly to the bag and gently rub the marinade into the meat.
Then, place the meat in the fridge to marinate.

That’s it; just leave it be and wait patiently!

Pork belly in the zip lock bag

Preparation

Approx. 60 mins

An hour in advance, take the meat from the fridge to bring it up to room temperature.
You now have plenty of time to prepare the BBQ and heat it up to approximately 302°F (150°C).
We’re going to indirectly grill the bacon, so there is enough space to place a drip-tray in your BBQ. Despite removing some of the excess marinades, the meat might start dripping liquids. Once you’ve established a constant temperature in your BBQ, carefully place the meat right above the drip-tray.

We place Zeelandic bacon on the indirect side of the grill.

Stick your core thermometer into the meat, add some smoking wood (we prefer smoking chunks!), close the lid, and why not grab a book for entertainment?! You don’t necessarily have to baby-sit the meat, but it’s best to check whether the temperature remains more or less stable – we don’t want huge fluctuations in temperature.

Once the meat’s core temperature hits 167°F (75°C), the bacon is cooked.
Open the lid and marvel at the beautifully caramelized pork belly. Its unreal golden brown color will make your heart fit to burst. What’s left is one important final step: resting the meat. Wrap the meat in aluminum foil and leave to rest for approximately 15 minutes. Then, carve into thin slices and serve the warm meat to your guests (or indulge yourself).

Bon appétit!

Amazing Zeelandic bacon

Perfectly cooked pork belly

Niels

Mijn doel is om jou met spannende gerechten, interessante blogs en leuke video’s te inspireren! Wij kunnen niet meer zonder BBQproof, nu jij nog! #dontskipbbqday

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Approx. 23 hours

Necessities

    • 6 persons (or 4, in case you’ve invited true gourmands)

    • 2.2 lbs (1 kg) rindless pork belly

    • 2 tbsp. coarse-grain mustard

    • 2 tbsp. dijon mustard

    • 6 tbsp. sweet soy sauce

    • 1 tbsp. ground paprika

    • 1 tbsp. smoked ground paprika

    • 2 garlic cloves

    • 2 small onions

    • 1.1 oz sugar

    • 1 zip lock bag

    • Smoking chunks

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