Asian BBQ Pork Belly

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As I have mentioned before I don't like to eat pork. I not opposed to cooking it and I thought that this was a different way of cooking pork belly that I would give a go. I like to cook pork belly because it is easily adaptable to suit the size of your dinner party. This recipe is different to any pork belly recipe that I have cooked before because as it doesn't have a crispy skin. It was well received and really pretty easy to make.

Firstly in a bowl combine all the ingredients, except for the pork belly. Stir together. Place the pork belly in a baking dish skin side down. You need the pork belly to be a tight fit in the baking dish. Pour the marinade over the pork and place in the fridge covered for 1 hour.

Preheat your oven to 180 degrees Celsius. 

Cover the baking dish with aluminium foil and roast in the oven for 2 hours. After the 2 hours remove the foil and cook for a further 30 minutes.

Remove the pork from the pan and allow to rest for 5 minutes. Slice the pork and serve on a platter with some of the extra marinade drizzled over the top. 


I served mine with a cabbage salad but you could accompany it with whatever you like.

Until next time. Happy cooking, Kate

***Ingredients

  • 1 kg piece of Pork belly
  • 4 garlic cloves
  • 2 teaspoons fresh ginger, minced
  • 1/4 cup brown sugar
  • 1 tablespoon honey
  • 2 tablespoons barbecue sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons ketjap manis
  • 2 tablespoons soy sauce
  • 1 tablespoon white wine vinegar
  • 3/4 cup water

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