Ingredients
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For the Pork Belly
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600g Pork BellySliced into 4cm chunks
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2 Tsp Chinese 5 spice
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1 Tsp Salt
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1 Tsp Pepper
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For the Glaze
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2 Tbsp Honey
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1 Tbsp Light Soy Sauce
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1 Tsp Toasted Sesame Oil
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1 Tsp Caster Sugar
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For Serving
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1 Red ChilliFinely Sliced
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Few sprigs Fresh CorianderChopped
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2 ScallionsSliced finely
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Sesame SeedsFor sprinkling on
Directions
Pork is one of the most prolific meats you’ll see at a BBQ and this Chinese-Style BBQ Pork Belly is a really tasty, interesting way of serving it up. I love that smokey flavour you get from char sui pork, or that spicy flavour you get from pork ribs. Using Chinese 5 Spice, soy sauce and toasted sesame oil, you’ll be able to recreate those mouth-watering flavours on your own BBQ.
Chinese-Style BBQ Pork Belly with a Honey and Soy Sauce Glaze
Yes, there is a lot of cooking time involved with this recipe but you can get ahead if you don’t think your guests are up for waiting. Cook up to the glazing stage and then chill until you need them. They mightn’t be as juicy though they should come back well. Or alternatively, you can slow cook your BBQ Pork Belly in the oven. Then bring it out to the BBQ for the glazing stage.
When it’s time to serve the BBQ Pork Belly up, have all your extra bits ready to go. Guests and diners have been patient but they’ll think you’re taking the Mick if you start slicing up chillies after a two-hour wait! Serve it on a board with cocktail sticks stuck in. Sprinkle with your tasty garnishes and you’re good to go. If you’re stuck for something to serve this with, maybe you’re doing BBQ Pork Belly as a main meal. I’d stick to the Chinese theme. Cook some noodles and drizzle with soy sauce, sesame oil, scallions and more of that fresh red chilli.
After the amount of time you’ll have spent on this recipe, I hope you enjoy it. Let me know how you get on.
Steps
1
Done
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2
Done
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Use this time to set your BBQ up for indirect cooking at about 140°C. Grill your Chinese Pork Belly slowly for around 1.5-2 hours. Don't let it dry out. We're rendering all of the fat to hopefully only leaving tender, meaty chunks without the fatty flavour that can sometimes put people off pork belly. |
3
Done
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4
Done
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Get the BBQ up to a high temperature, around 200-220°C. Now get your Glazed Chinese Pork Belly back on the hot grill, it should smell delicious by now! At this stage, keep an eye on it that glaze. With it's high sugar content it might burn quite easily. Turn it often and when you start to get little tasty caramelised bits forming, after around 7-10 minutes, take it off the grill. |
5
Done
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