Grilled pork belly

Method

1. Start by seasoning the pork belly generously with salt and freshly ground pepper. Rub it with the crushed garlic cloves and let it take on the flavour for 15 minutes at room temperature.
2. Preheat the grill (charcoal, gas or griddle) to medium-high. If you are using a charcoal grill, wait until the embers are glowing and covered with a layer of ash.
3. Put the pork belly on the grill. Grill for 5 to 7 minutes per side, depending on the thickness of the meat and your taste. You want a crisp golden crust outside and juicy meat inside.
4. While the pork grills, prepare the rice. Rinse the long-grain rice under running water until the water runs clear. In a pan, combine the rice, 680 ml of water (twice the weight of the rice) and a pinch of salt. Bring to the boil.
5. Once boiling, lower the heat to minimum, cover the pan and cook for about 10 to 12 minutes, or until the water is fully absorbed and the rice is done. Fluff the grains with a fork and keep covered until serving.
6. Prepare the mixed salad. Wash the vegetables well, drain and dry them. Only at serving time, dress with the olive oil, the vinegar, a pinch of salt and pepper, and toss.
7. Check the pork. If you have a meat thermometer, the ideal internal temperature for pork is 63°C.
8. Take the pork belly off the grill and let it rest on a board for about 5 minutes before slicing. This step is crucial so the juices redistribute through the meat, making it more tender and tasty.
9. Slice the pork belly into pieces about 1 to 2 centimetres thick.
10. Serve the sliced grilled pork belly immediately, with the fluffy rice and the fresh mixed salad.