Name: Slow cooked (BBQ) pork belly in oriental marinade
Prep time: 720 min
Cook time: 120 min
Total time: 840 min
Ingredients: 2 kg pork belly (without rind); 3 cloves garlic; 30 ml soy sauce; 50 gr cane sugar; 30 ml sweet soy sauce; 30 ml dry sherry; 60 gr honey liquid; 60 ml hoisin sauce; salt and pepper

Pork belly is the part of the pig from which the bacon slices are cut. It is a fairly fatty part of the pork, but it is also very juicy.

You can buy it with or without rind. The rind is in fact the skin of the pig. It takes some practice, but you can cook this rind to make it wonderfully crunchy. This is how we made a crispy pork belly in the oven. In this recipe we’re cooking a piece without rind.

Pork belly is also a wonderfully versatile piece of meat. You can make burnt ends or use it as a roast in its entirety. In this recipe we will slowly cook the pork belly on the barbecue.

First, we will make an oriental marinade and rub the pork belly with it. Next, we are going to marinate the meat well. After this step, we will leave the pork belly in the marinade overnight. The next day we will put the pork belly on the BBQ and let it cook slowly to a core temperature of 70 °C.

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Slow cooked (BBQ) pork belly in oriental marinade

Slowly cooked pork belly from the BBQ in an oriental marinade.

Prep time12

Cooking time2

Total time14

Servings: 1 piece

Author: Cultiviz

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Ingredients

2 kg pork belly without rind
3 cloves garlic
30 ml soy sauce
50 gr cane sugar
30 ml sweet soy sauce
30 ml dry sherry
60 gr honey liquid
60 ml hoisin sauce
salt and pepper

Instructions

First, we are going to marinate the pork belly. Make a marinade of honey, hoisin sauce, cane sugar, dry sherry, soy sauce, sweet soy sauce and garlic. Then season it with salt and pepper.
Place the pork belly on a cutting board with the fat side up. Cut a diamond pattern in the fat down to the meat. This also allows the marinade to get to the meat.
Place the pork belly in a bowl and add the marinade. Rub the marinade into the meat. Leave the meat in the marinade overnight and regularly massage the meat.
Remove the meat from the bowl the next day and drain it well. Meanwhile, fire up the barbecue and prepare it for indirect grilling.
Maintain a working temperature of about 125 °C. Place the pork belly with the fatty edge on top on the BBQ.
Let the pork belly cook slowly until it has reached a core temperature of 70 °C. In the meantime, regularly coat the belly with the remaining marinade.
As soon as the meat has reached the correct core temperature, heat up the BBQ. Then grill the pork belly so that it becomes crispy all over.