Experience the best of Chinese technique and American BBQ with our Crispy BBQ Pork Belly. This fusion masterpiece combines succulent pork belly, crisped to perfection, with tantalizing American BBQ flavors. Indulge in the ultimate cross-cultural delight.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
Crispy BBQ Pork Belly
2 kg or 4.4 lb pork belly
1 cup table salt
1/4 cup barbecue sauce
- 5 tbsp PitmasterX Tweety BBQ seasoning
1 tsp fresh grated ginger
1 tsp fresh grated garlic
1 stalk spring onion
1 tsp chili flakes
1 tbsp soy sauce
1 stalk spring onion
The sauce
1 tsp fresh grated ginger
1 tsp fresh grated garlic
1/2 tsp chili flakes
1 spring onion
2 tbsp sun flower oil
1/2 cup BBQ sauce
2 tbsp soy sauce
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Poke holes in the pork belly skin to allow for crispiness.
- Lay the pork, skin down, on a bed of salt. Weigh it down and refrigerate overnight to draw the moisture out of the skin.
- Remove the pork from the fridge and wipe it dry thoroughly with a paper towel, removing any salt left over.
- Apply a generous coating of barbecue sauce, followed by PitmasterX Tweety BBQ seasoning, fresh ginger, minced garlic, sliced spring onions, chili flakes, and soy sauce.
- Tie up the pork with butcher twine to ensure even cooking.
- Fire up the barbecue, setting it up with a rotisserie and backburner at about 160°C or 320°F.
- Place pork belly on the rotisserie skewer and let it cook until the skin is crispy and the meat is tender at a core temperature of about 65°C or 150°F.
- Once done, take it off the barbecue and let it rest for at least 20 minutes before slicing it up.
- If you want to even more flavor than make a sauce by frying 1 fine sliced spring onion, 1 tsp grate ginger, 1 tsp grated garlic, 1/2 tsp chili flakes in 2 tbsp sunflower oil.
- When the ingredients turned soft add 1/2 cup BBQ sauce and 2 tablespoons of soy sauce.
