If you’re thinking of a summer barbecue, you’re probably thinking about pork belly. But there is a lot more to pork belly than hot & fast grilling. Although cooking it like that can indeed be tasty, this recipe shows a different side.
In this recipe we marinate the pork belly for 4 hours in an oriental marinade. That marinade includes soy sauce, sake, honey, ginger and garlic. We also add dried chili peppers for a spicy twist.
After the first step, we grill the pork belly indirectly. That means cooking the meat slowly and not directly over the fire. Prefer grilling it in the pan? Then turn the heat to medium.
We served the bacon slices with little gems from the barbecue. View the recipe below.
Grilled oriental marinated pork belly
- 2 pork belly slices
For the marinade
- 4 tbsp soy sauce
- 4 tbsp sake
- 3 tbsp honey
- 1 tbsp ketchup
- 1 spring onion finely chopped
- 2 cm ginger grated
- 2 cloves of garlic finely chopped
- 2 dried chili peppers seeds removed and finely chopped
- sesame seeds toasted
- Making the marinade is simple. Put all ingredients in a bowl and stir them all together. Toast the sesame seeds and add them to the other ingredients in the bowl.
- Place the pork belly slices in an oven dish and brush them with the marinade. Cover the dish with aluminum foil and refrigerate it for 4 hours.
- Prepare the barbecue for indirect grilling. To do this, maintain a temperature of approximately 130 °C.
- Place the pork belly slices on the grate of the barbecue and cook them for 20 minutes. Turn them once after they have been cooking for 10 minutes.
- If they are not completely crispy yet, you can grill them directly for a few more minutes after the 20 minutes have passed.