Traditional Peruvian Chanchito al Palo by Renzo Frias

Ingredients

• 2 kg (4.5 lb) pork belly (panceta)
• 3 tbsp coarse sea salt
• 1 l (34 oz) lager beer (for basting)

Instructions

1. Prepare the pork belly by rubbing it thoroughly with salt; for best results, let it cure in the refrigerator overnight.
2. Secure the pork belly to a vertical roasting frame (al palo) or prepare your grill for indirect, low-heat cooking.
3. Roast the pork over low coals for 4 hours, ensuring the heat is gentle enough that you can hold your hand near the meat for 8-10 seconds.
4. Baste the pork frequently with beer throughout the cooking process to maintain moisture and develop flavor.
5. Flip the pork belly after the initial 4 hours of roasting.
6. Increase the heat slightly and roast for an additional 2 hours until the skin is deeply golden and crispy.
7. Remove from the heat and let the meat rest for 10 minutes before slicing into portions for serving.