BBQ Pork Belly
Make this perfectly charred and succulent BBQ Pork Belly the star of your next cookout. Inspired by Asian BBQ flavors, the marinade is easy to make with ingredients from the Japanese pantry. The smoky, oh-so-tender grilled meat is simply irresistible!
Foto: Just One Cookbook
Ingredients
- 2 lb sliced pork belly
- ½ onion
- 1 knob ginger ((1 inch, 2.5 cm; peeled))
- 1 g reen onion/scallion ((chopped))
- 4 Tbsp soy sauce
- 4 Tbsp sake
- 3 Tbsp honey
- 1 Tbsp ketchup
- 4 cloves garlic ((minced))
- ½ Tbsp toasted white sesame seeds
- 2 dried red chili pepper ((chopped))
- freshly ground black pepper
Steps
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Before You Start: Please note that I recommend a marinating time of at least 4 hours and up to 12 hours for this recipe.
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Grate ½ onion and 1 knob ginger. Add to a medium mixing bowl.
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Add 1 green onion/scallion (chopped), 4 Tbsp soy sauce, 4 Tbsp sake, 3 Tbsp honey, and 1 Tbsp ketchup.
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Add 4 cloves garlic (minced), ½ Tbsp toasted white sesame seeds, 2 dried red chili pepper (chopped), and freshly ground black pepper.
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Add 2 lb sliced pork belly and toss to combine. Transfer to a large baking pan or container and cover. Marinate in the refrigerator for at least 4 hours and up to 12 hours.
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Prepare a hot (450°F/230°C) charcoal or gas grill fire. Clean and lightly oil the grill grate. For the best flavor, go with a charcoal grill. Remove the pork belly from the marinade and let any excess drip off; discard the marinade. Grill the pork belly, flipping once, until it‘s done to your liking, about 2–4 minutes total. Transfer to a serving platter. You can pan-fry or use a cast iron skillet to pan-broil the meat indoors as well.
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You can keep the leftovers in an airtight container and store in the refrigerator for 4 days and in the freezer for a month.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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