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The food culture in Houston provides ample inspiration to Zwita Harissa co-founder Mansour Arem—and while Texas barbecue may be sacred territory, experimentation beckons. He cooked up this harissa BBQ pork belly just for Snuk.
Whisk all marinade ingredients until a smooth, homogenous paste forms.
Place the pork belly strips in a large resealable plastic bag and pour the marinade inside. Push out as much air as possible and seal the bag. Massage the mixture with your hands until the marinade is well-spread and covers all the pork belly strips—about 20 seconds should be more than enough.
Place the filled plastic bag into the fridge and allow at least 24 hours for the strips to marinate. You can let it marinate for even 2 or 3 days total, if you’re patient enough and desire more flavor infusion.
Remove the pork belly strips from the plastic bag and place them into a bowl, being careful to drain the liquid marinade as much as possible.
On a gas grill—though charcoal or stovetop is fine too!—set the heat to medium-high, and grill the strips for about 3 minutes on each side. Take care, as the fat will drip and may cause the flames to flare. You also don’t want to overcrowd the grill with too many strips, so that you can keep flipping the strips on either side with ease. Don’t keep the strips on one side for too long as you may end up scorching the strips.... not fun. These bad boys need constant attention once you place them on the hot grill!
