Chinese style grilled pork belly
Posted: 02 Jun 2013, 19:58So with a weekend off from competitions i felt like cooking something a bit different and whilst in the supermarket i saw a nice piece of pork belly and thought i'd have a go at cooking it Chinese style.
First things first score the skin and pour over some boiling water to open the skin up so it will take more seasoning.
Then chop the belly up into smaller pieces this is so it will cook quicker and also build up more bark on each bit.
Rub the pieces of pork belly with olive oil and then on the skin side sprinkle lightly with salt and Chinese five spice powder.
Then on the meat side sprinkle with five spice powder and then cover the tops with brown sugar (this will help build a good bark and get them sticky).
Let them sit for a hour till the sugar has dissolved into the meat and then place them on the grill in an indirect setup and throw on a small piece of wood for smoke.
Check them after 1 hour and you should have a nice bark set.
Now it's time to make a foil marinade, nice and simple, just 4 cloves of garlic, a finger of ginger, some honey & soy sauce.
Mince the garlic, chop the ginger and add 4 Tbs of honey & 4 Tbs soy then stir it all up. Take a piece of thick foil and place the meat face down in the foil and then pour the marinade over them and put back onto the bbq.
Check again after 30 minutes, the fat should have started to break down and they should start to feel squishy (technical bbq term) then take them off to rest.
Then place the pork bellies back onto the grill direct over the coals to crisp up the edges and whilst it's doing that, strain the foil juices and then place pork bellies onto a bed of rice and spoon over some of the left over juices.
First things first score the skin and pour over some boiling water to open the skin up so it will take more seasoning.
Then chop the belly up into smaller pieces this is so it will cook quicker and also build up more bark on each bit.
Rub the pieces of pork belly with olive oil and then on the skin side sprinkle lightly with salt and Chinese five spice powder.
Then on the meat side sprinkle with five spice powder and then cover the tops with brown sugar (this will help build a good bark and get them sticky).
Let them sit for a hour till the sugar has dissolved into the meat and then place them on the grill in an indirect setup and throw on a small piece of wood for smoke.
Check them after 1 hour and you should have a nice bark set.
Now it's time to make a foil marinade, nice and simple, just 4 cloves of garlic, a finger of ginger, some honey & soy sauce.
Mince the garlic, chop the ginger and add 4 Tbs of honey & 4 Tbs soy then stir it all up. Take a piece of thick foil and place the meat face down in the foil and then pour the marinade over them and put back onto the bbq.
Check again after 30 minutes, the fat should have started to break down and they should start to feel squishy (technical bbq term) then take them off to rest.
Then place the pork bellies back onto the grill direct over the coals to crisp up the edges and whilst it's doing that, strain the foil juices and then place pork bellies onto a bed of rice and spoon over some of the left over juices.
