Grilled pork belly with ginger sauce – detailed recipe. Nutrition value per serving: (total 4) Calories 574, total fats 39 g., Saturated fats g., Proteins one 1 g., carbohydrates 47 g, fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Photo of the dish: Yunhi Kim Time: 4 hours. 25 minutes Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Pork
- 500 gr. pork belly in one piece, cut off the skin
- 1 tsp light brown sugar
- Coarse salt
- Vegetable oil, for grilling
- 4 squares of corn bread (corn biscuit), for serving (recipe see below)
Grease BBQ Sauce
- 1 tbsp. l vegetable oil
- 1 large onion, cut into cubes
- 2 cloves of garlic, chop
- 2 tsp minced peeled ginger
- 1/2 tsp dried pepper flakes
- 1 tbsp. ketchup
- 1/2 tbsp. apple juice
- 3 tbsp. l oyster sauce
- 2 tbsp. l cider vinegar
- 1/2 tsp mustard powder
- Coarse salt
Recipes with similar ingredients: brown sugar, pork, onions onions, garlic, ginger root, red pepper flakes, ketchup, apple cider vinegar, oyster sauce, apple juice, mustard powder
Recipe preparation:
- Prepare pork: mix 2 tsp. salt with brown sugar and grate pork belly with this mixture. Wrap in plastic film and put in the refrigerator for 4 hours, or night.
- Prepare the sauce: heat in a skillet or pan vegetable oil. Add onion and cook until soft, for about 5 minutes Add garlic, ginger, pepper cereal and continue cooking, stirring, another 2 min. Add ketchup, apple juice, oyster sauce, vinegar, mustard powder and 1/4 tsp salt. Bring to a boil and cook, stirring occasionally, until the sauce thickens, about 20 minutes. Cool the sauce in for 15 minutes, then pour into a blender and grind to homogeneous state.
- Cook the pork belly: get the meat out refrigerator in 30 minutes before cooking. Preheat grill to medium temperature and prepare for the indirect method Preparation: For gas grills, turn off the burners on one side. and leave on the other hand. For a charcoal grill, slide the coals into one side. Place a metal container under the grill on the cold side of the grill.
- Grease the grill grate with vegetable oil. Put the pork brisket on the cold side of the grill (not direct heating) and fry, turning over until the meat is soft but not falling apart, from 2 hours 30 minutes up to 3 hours, coating several times meat sauce one hour before cooking. Shift pork on the hot side of the grill (direct heating) and continue to fry, turning over and additionally lubricating with sauce until the surface will not be covered with glaze and slightly charred, another 5 minutes. Transfer meat to a cutting board and leave for 20 minutes.
- Sliced pork belly and serve with corn bread and remaining sauce. Corn Bread Recipe Can look here
