Grilled on charcoal
Method
Add all the spices in a jar and mix well
In a bowl, place all the liquid ingredients, add the spice mixture and mix
Cut the pokr belly into strips
Season with salt and rub the meat with the spice paste
Cover with cling film and refrigerate for one to 24 hours
Put the pieces on the rottisierie and score the meat to a depth of 3-4 cm
Bake until the temperature reaches at least 73°
Ingredients
SPICE MIX
Solid ingredients
15 g sweet paprika
15 g of brown sugar
5 g of bukovo
3 g cumin
3 g allspice
2 g black pepper
1 tbsp smoked paprika
Liquid materials:
2 tbsp sunflower oil
4 tbsp soy sauce
1 tbsp mustard
4 pcs. garlic
1 tbsp vinegar red
Sauce with caramelized onions
4 large onions, thinly sliced (1 kg)
4 cups water (800 ml)
1 cup white vinegar (200 ml)
½ cup brown sugar (65 g)
¼ cup tomato paste (65 g)
4-5 sheets mashed garlic
2 tbsp chili powder (3 g)
1 tbsp sweet paprika (8 g)
1 tbsp onion powder (3 g)
1 tbsp garlic powder (4 g)
2 tbsp salt
1 tbsp black pepper (2 g)
1 tbsp mustard powder (4 g)
2 tbsp olive oil
1 tbsp corn flour
