Grilled Pork Belly with Sticky Sweet Sauce

 

INGREDIENTS

  • 2lb Pork Belly

  • 1 tsp salt

Sticky Sweet Sauce

  • ⅓ cup soy sauce

  • ¼ cup honey or brown sugar

  • 2 tbsp rice vinegar

  • 2 tsp oyster sauce, optional

  • 2 garlic cloves, minced

  • ½ inch fresh ginger minced

  • 1 tsp red pepper flakes

 
 

DIRECTIONS

  1. Score the poke belly fat cap. Salt it evenly on a baking sheet. In a small food processor or medium sized bowl, blend or whisk ingredients together. Give it a taste. Add more honey or sugar if desired. Pour half of the sauce in a small bowl for basting the pork belly throughout the cook. The reserved sauce will be used for serving.

  2. Brush the pork belly on both sides with sauce. Keep the rest of the basting sauce with you while you grill.

  3. Heat grill on medium/low (about 265-350 degrees). Add the pork belly to the grill, fat side up. Close the lid and cook for 45 minutes flipping and basting every 10 minutes. Pork will need to reach internal temp of 160º – 165º

  4. Once the pork belly is cooked though, take it off the grill and place it on a clean cutting board to rest. Slice from the fat side down into bite sized pieces. Serve with your favorite sides or over rice, use leftover reserved sticky sauce as needed.

 

Courtesy of sailorbailey.com