Ingredients

• 500 g beef belly 
• 50 g Sal Ahumada Ahumada SMP
• 2 red bell peppers 
• 1 white onion 
• 10 small potatoes 
• 70 g Salsa la de Ajo SMP 

Directions

For the vegetables:

Cut the potatoes in four and the onion in thick rounds (do not undo the rounds).

Place the chopped vegetables together with the whole bell peppers over indirect heat at 350º F until the potatoes are cooked, and the bell peppers and onions are soft; remove from the grill. 

Chop the bell peppers and transfer to a bowl with the onions and potatoes. Add the Salsa La de Ajo SMP and mix well. 

For the beef belly:

Season the meat with Sal Ahumada Original SMP

Grill the meat on direct heat at high temperature (650º F) flipping and flopping constantly. 

Once well caramelized, remove from the grill and let it sit for at least 20% of the cooking time. 

Chop the meat and serve it with the grilled vegetables with Salsa La de Ajo SMP.