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Pork belly with fried mlinci pasta

  • 21/05/2015
  • Moderate difficulty
  • 5

Make sure to try these perfect slices of soft pork belly crisped on hot grill and treated royally with a unique side of flat-bread pasta.


  • 1 kg pork belly
  • 1 tbsp Vegeta No MSG Grill
  • 1 tbs lard
  • 200 g mlinci pasta
  • salt
  • pepper


  1. 1.
    Pour Vegeta marinade with beer over the pork belly and leave to marinate for about 30 minutes. Grill the pork on moderate grill, turning the meat over until the skin is nice and crisp.
  2. 2.
    Add the mlinci pasta to a pot of boiling water, cook for one minute and leave for a couple of additional minutes to soak. Drain through a sieve. Melt a little lard in a frying pan, add the pasta and stir. Season with salt and pepper to taste.


When grilling pork belly, it is important to allow enough time for the fat to cook until the skin is crisp and the meat soft and juicy.