Step 7: Cut the chilled pork belly crosswise (against the grain) into 1/2-inch thick slices. BBQ pork belly recipe. BBQ Pork Belly Slices are an easy-to-make alternative to slow-roasted pork belly, with all the finger-licking satisfaction. All the meat is humanely-raised and healthy. using any combination of flavours / ingredients you like. Broil at 450 for less time? Can you give a rough indication of much 1/3 of a cup is in ml or fluid oz please? After all, when you cook up something this delicious, donât you want to share it with friends? The grease can splatter in the oven and produce some smoke, but I try not to open the oven door while cooking, so it doesn’t let the smoke out. Many recipes for "barbecued pork" don't involve an outdoor grill. 1) I already marinated the pork belly. With simple ingredients you may have in your kitchen cupboards, this Char Siu recipe is a breeze! I made this with pork belly! Add the wood as specified by the manufacturer. Wrap tightly to endure it is sealed. Char Siu (or Chinese BBQ pork), is one of the most popular Chinese or Cantonese foods and one of the most ordered dishes in restaurants. Layout the pork belly strips, spaced evenly. Like this recipe? I used the main burners on a low heat and used the rotisserie burner to try to simulate the broil. New York Times Bestseller Project Smoke is the How to Grill of smoking, both a complete step-by-step guide to mastering the gear and techniques and a collection of 100 explosively flavorful recipes for smoking every kind of food, from starters to desserts. If you were considering making a whole pork belly, I’d suggest trying these slices instead. You can omit or substitute the BBQ sauce, if desired. Follow the same method, but the pork will only take about 10 minutes on each side. Baste the strips BBQ sauce. Super happy with this recipe! Return to the oven another 10-15 minutes. Next, you slice it and get your favorite barbecue sauce involved before letting your pork belly cook just a bit longer.Â. BBQ Pork Belly slices are an easy-to-make alternative to slow-roasted pork belly, with all the finger-licking satisfaction. Now to try it with other sauces, maybe a buffalo one. Place the foil-wrapped pork belly on the grill. So tasty! I used a punch that I bought online to put little holes into the skin the second time I made this. My husband would love this recipe! © 2020 Barbecue! Flip them over and baste the other side too. It looks so amazing! Trim excess skin and fat off the pork belly. It taste just like in the restaurants, thank you…my family loves it, especially with fried rice. Score both sides with a sharp knife, cutting a 1-inch crosshatch pattern with cuts 1/4 inch deep. I am trying this recipe for the 1st time and have some questions: Make the rub: Place the salt, sugar, paprika, garlic, chili powder, cumin, black pepper, … I’ve never made pork belly before but your recipe makes it look so sticky and delicious I will have to try it!! Homemade BBQ sauce always bumps up the bar! Sprinkle them with the … They should be starting to char around the edges and are bubbly and browned on top. If you would like some additional ideas, be sure to check out our Bacon Recipes that Everyone Loves. I can’t wait to make it. I like to keep it simple in the kitchen, so this site is filled with easy and delicious recipes you can make for two. Instructions to Make Pork Belly Strips Preheat the grill to 225 – 250 degrees. 2) Since I am using a convection oven, are the broil settings different? They’ll start to get sizzly and begin to brown on top. We love cooking with pork belly and this recipe looks so delicious! After marinading, preheat oven to grill/broil settings on medium heat (176°C | 350°F). Hi Cole! I like making pork belly on the weekend when I have time to relax outside. Light will also work. After one (okay, more like four) tests and adjustments, you can bring a deliciously sticky Chinese pork recipe into your kitchens! Just to clarify, do I cook the pork whole, then slice it or slice it then cook it? You’ll want to watch them closely near the end to make sure you don’t overdo it. Slice it first, then cook it up! Depending on their size, they may take more or less time to cook. Mix up all the marinade ingredients. Better yet, make these the âstar of the showâ at a summer or autumn backyard potluck. If you cook your pork belly slices as advised in this recipe, they will absolutely reach that temperature. If you want to use the marinade as a sauce, pour it into a pan and cook over the stove. amzn_assoc_ad_type = "smart"; Lightly rub a small amount of olive oil, salt and crushed or minced garlic into the skin. It’s amazing that you used homemade BBQ sauce. amzn_assoc_default_search_phrase = "bbq mop"; This was so delicious. The plus side is: A) We can eat triple what we normally do; and B) I can share the recipe with you. You’ll have a more deeper flavour that way. Site by Being Wicked, Episode 208: The Best BBQ You've Never Heard Of, Episode 105: How to Smoke When You Don't Have a Smoker, Episode 110: Yum Kippers—Fish Gets Smoked, Episode 111: Smoking the Competition—Our Tailgating Show, Episode 112: You Can Smoke What?! It gives the illusion of cooking outside on the grill, without the hassle of lighting up the grill. And our homemade dry rub is to die for! There was no room for mistakes! Remove the pork belly from the smoker/grill. Wrap tightly to endure it is sealed. However, pork belly is uncured, unsmoked, and unsliced, which is how it differs from bacon. When broiling should it be on the top rack or middle? Thank you for starting me off in the right direction !!!!! That way, they won’t end up too fatty or too dry. Step 1: Remove the skin (also called rind) from the pork belly (if still on). Set aside enough time to make this properly, since it needs to towels. It’s tasty! I added gochujang sauce and shallots for a kick and a twist! Thank you for this! A full pork belly is about 7 pounds, though your butcher can provide you with smaller cuts. amzn_assoc_ad_mode = "search"; Just quick question on this one, can I use maple syrup instead of honey? 15 minutes or so for the last hour of cooking time. I’m Laura, the author and recipe creator behind A Food Lover’s Kitchen. Put the pork belly into the pan, skin side up (don't get the marinade Why not try one of these side dishes: You can eat these pork belly slices on their own. We love to see your photos of our recipes! over the stove. And of course, if you’re tailgating, pork belly will undoubtedly be the star of the show. I hope you like it! is there anything i can use in place of hoisin sauce and the Chinese 5 spice of can you buy these items at the local grocery store? Nearly every butchers counter will have a slab of pork belly they can cut, if you ask. They’re amazingly good alongside a bacon and corn salad, or with a wedge salad. Thank you, Karina! after it's cooked). on the skin... it should sit on the bottom and sides of the pork belly only). Fire up the BBQ - set to indirect heat, around 200 degrees F. Set the aluminum pan with the pork belly onto the barbecue and let cook, covered, I have read through all of the comments and in one reply it stayed to cook it whole or it would dry out, but in another reply it said to slice it first. I’ve been looking for an easy way to make the fixin’s pork belly tacos so thank you! You should produce a cookbook! Jennifer Quisenberry is the Founder and Editor-in-Chief of The Awesome Muse. It’s March, which means that technically summer is over. just tried this, and the flavours are really good, instant favourite! [instagram-feed num=7 cols=7 showheader=false showbutton=false showfollow=false]. Super happy with the flavor!! The pork belly slices were place on parchment paper on a grill pan. That’s why I’ve switched to baking pork belly slices instead. Pork Belly is cut from the same part of the pork as bacon. For extra sauciness, I’ve provided an additional glaze recipe on the side for those who’d like to serve this up with extra sauce. Looks utterly scrumptious! If you put too much of the sauce in the oven, it will probably burn and smoke! Step 2: Make the rub: Place the salt, sugar, paprika, garlic, chili powder, cumin, black pepper, mustard powder, white pepper, and cayenne in a bowl. Everything should be the same temperature as I have listed and you should be good to go!! My name is Karina and this is my internet kitchen hang-out. Required fields are marked *. And if you’re not a fan of pork, try this with chicken thighs. So good! Remove the pork belly from the smoker / grill. Don’t slice. amzn_assoc_default_category = "HomeGarden"; Some recipes don’t use hoisin sauce and use oyster sauce instead. Rub with olive oil, salt and pepper. amzn_assoc_tracking_id = "bbq075-20"; I have always had a love affair with pork belly, but no matter what I try, I can’t seem to perfect the slow-roasted pork belly method. If you can’t find pork belly strips in your grocery, you can purchase a full slab and cut the strips yourself. Enjoy!! Add the pork into the bowl with the remaining sauce. amzn_assoc_marketplace = "amazon"; I believe it is because it was used to marinate raw meat. Because…hellooo…extra sauce. I would be afraid of burning if it’s on the top! Breaking out into a sweat with a furrowed brow, throwing ingredients into a bowl and taste testing along the way to try and match the traditional and authentic restaurant quality Char Siu sauce, I finally did it. Laura is a home cook who loves making new recipes and finding new favorite things to eat, whether at home or abroad. Thanks so much. And if you do love it – this recipe for Pork Belly Strips is the way you should be eating it. Being a former Hong Kong resident, he introduced me to Char Siu when we first met…and it was love at first bite (with the pork). Hi Karina, I just tried this recipe yesterday. All Rights Reserved. Don’t over-crowd your grill. Do you find the fat causes lots of smoke when you cook the strips like this? Your email address will not be published. Sticky Chinese Barbecue Pork Belly (Char Siu), (rice vinegar or a dry sherry can be used instead), Butter Cake with Kahlua Chocolate Cream Frosting ». I am adding it to the rotation! I don’t think it’s char siu without five-spice. Thanks for this lovely recipe. Remove from the oven and serve with rice or your favorite side dish. I don’t know about everyone else but my broil settings only let you broil at 450 F or higher. Thank you! This helps to make the skin Place the pork belly strips in the pan, in a single layer. But as life happens, this year it’s a no-go. Hope that helps! We’ve calculated the calories based on 8 servings, but you don’t have to eat a full serving. If I left these in for another 5 minutes, the fat would start to shrink down and harden, which is a sure sign that they’ve cooked too long. Using half the sauce, brush it over the pork strips so that they are well coated. You’d never mistake it for bacon. Cover the pork belly again with the aluminum foil and place back in the oven. Make sure you don't cut into the meat! Transfer to an air tight serving container. Look for strips that have an even amount of fat to meat ratio. Learn how your comment data is processed. In a small bowl add all dry rub ingredients and stir to combine. only comment about the taste would be i would put slightly less soy sauce next time but that’s solely personal preference (could be the new soy sauce brand we tried too).
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