Iberico Pork Belly (Quadrupel) Satay

Cut the pork belly into strips about 2 cm thick.

Crush the garlic and chop finely. Also finely chop the shallot.

Put the garlic, shallot, soy sauce, ketjap, sambal, maggi, chili flakes, coriander and garlic powder in a bowl and mix well.

Add the pieces of Iberico pork belly and massage the marinade into the meat.

Cover with aluminum foil and put in the fridge for 8 to 24 hours. Take the meat out of the fridge at least an hour before cooking so it can come to room temperature.

Light the bbq and heat it to 170-180 degrees. Meanwhile, put the satay skewers in cold water to soak.

Place the pork belly directly over the coals and close the lid of the kamado bbq.

Let the meat cook until the internal temperature is about 80 degrees. Save the leftover marinade. For slower cooking you can use an indirect zone.

Satay sauce: put the leftover marinade in a metal bowl or small pan and add the peanut butter. Add the (coconut) milk to thin it out.

For extra flavor, also add the Quadrupel beer, sugar and ketjap.

Heat it all up and taste as you go. Not seasoned enough yet? Add a bit of maggi.

Little gems: cut the little gems lengthwise in half and grill them for 4 to 5 minutes alongside the pork belly. Serve together with the pork belly.

Rice: rinse the rice in cold water and put it in a small pan. Crumble the stock cube, add the star anise and some freshly ground pepper.

Add cold water, 3 parts water to 1 part rice. Bring to a boil with the lid on the pan and let it cook for 5 minutes.

Turn off the heat and let the rice steam for 8 minutes without lifting the lid. Then combine all the dishes and serve.