Asian pork belly inspired by BBQ Junkie’s recipe

Name: Asian pork belly inspired by BBQ Junkie’s recipe
Yield: Dinner for 4 people
Ingredients: 0 Mangalitza pork belly without rind; 0 LIVAR Pork belly without rind; 0 Iberico pancetta pork belly without rind; 0 Pork belly without rind Duke of Berkshire; 0 Pork belly without rind Duroc d'Olives; 0 Pork belly without rind Porc au Grain; 1200 grams Pork belly without rind |/en/sunday-roast/pork/buikspek.html; 2 tbsp Sunflower oil; 50 ml Ketjap Manis; 125 ml Hoisin sauce; 2 tbsp Smoked paprika powder; 4 tbsp Brown sugar; 2 tsp Garlic powder; 2 tsp Ground cumin; 1 tsp Chili powder; 2 tsp Onion powder; Essentials; Meat thermometer; |BBQ with lid; |Large ziplock bag; Basting brush; Sharp knife

Winner 2024

Ingredients

Dinner for 4 people

1200 grams Pork belly without rind

2 tbsp Sunflower oil

50 ml Ketjap Manis

125 ml Hoisin sauce

2 tbsp Smoked paprika powder

4 tbsp Brown sugar

2 tsp Garlic powder

2 tsp Ground cumin

1 tsp Chili powder

2 tsp Onion powder Essentials

Meat thermometer

BBQ with lid

Large ziplock bag

Basting brush

Sharp knife

Pork Belly in Asian Cuisine

Pork belly is undoubtedly a low & slow BBQ favorite and is gaining more and more popularity. It’s incredibly versatile, but pork belly truly shines in Asian cuisine. Any decent Asian restaurant will have pork belly on the menu, often beautifully cooked in Hoisin or Five Spice. But you don’t need to go out to enjoy Asian pork belly. You can easily make it at home. Just plan an afternoon, as low & slow pork belly isn’t something you can whip up in an hour.

The ingredient list calls for 1 kilo of pork belly from the naturally raised Mangalitza pig (Wool Pig), but you can also opt for a different breed.

Preparing Asian Pork Belly

For the best results, marinate the pork belly the night before cooking. Remove the meat from its packaging and score the fat side crosswise with a sharp knife. Place the pork belly in a ziplock bag. Mix all the marinade ingredients and pour them into the bag. When sealing the bag, remove as much air as possible and massage the marinade well into the meat. Let the marinade soak into the pork belly overnight in the refrigerator.

Cooking Asian Pork Belly on the BBQ

Take the pork belly out of the fridge well before cooking to bring it to room temperature. Meanwhile, light your BBQ, setting it for indirect heat at approximately 130°C (266°F).

Remove the pork belly from the ziplock bag, but save the leftover marinade—you’ll need it later!

Once the BBQ reaches the desired temperature, place the pork belly on the grill with the scored fat side facing up. Insert a meat thermometer into the pork belly and close the BBQ lid.

During the first few hours, use the leftover marinade to baste the pork belly regularly (about once an hour). Cook the meat slowly until it reaches an internal temperature of 70°C (158°F). Once that temperature is reached, remove the pork belly from the BBQ and let it rest under loosely tented aluminum foil for about 15 minutes. No need to wrap it tightly—just cover lightly.

Slice the pork belly into not-too-thick slices, and your work is done.

ENJOY!

TIP: Leftover pork belly makes an excellent sandwich the next day. Just give it a quick grill on both sides, and you’ve got a top-notch lunch!