F.N. - It has been quite a few years since we have had pork belly. I forgot how delicious it is. Why did this sit in the freezer for 2 years and why has the recipe been hanging around for 8 years? I hope you make this recipe and enjoy it as much as we did.
Glazed Pork Belly with Ginger Barbecue Sauce
For the pork and cornbread:
Kosher salt
1 tsp. packed light brown sugar
1 1 lb. slab pork belly, skin removed
Vegetable oil, for brushing
4 squares cornbread
For the sauce:
1 TB. vegetable oil
1 large onion, diced
2 cloves of garlic, chopped
2 tsp. minced peeled ginger
1/2 tsp. red pepper flakes
1 cup ketchup
1/2 cup apple juice
3 TB. oyster sauce
2 TB. apple cider vinegar
1/2 tsp. mustard powder
Kosher salt
1. Make the pork: Mix 2 tsp. salt and the brown sugar in a bowl. Rub the pork with the brown sugar mixture. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
2. Make the sauce: Heat the oil in a saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, ginger, red pepper flakes and cook, stirring 2 more minutes. Add the ketchup, apple juice, oyster sauce, vinegar, mustard powder and 1/4 tsp. of salt. Bring to a simmer and cook, stirring occasionally, until the sauce is thickened, about 20 minutes. Let cool 15 minutes, then transfer to a blender and puree until smooth. Set aside about 1/4 of the sauce for serving.
3. Remove the pork belly from the refrigerator about 30 minutes before grilling. Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Place a drip pan under the grates on the cooler side of the grill.
4. Brush the grill grates with vegetable oil. Place the pork on the cooler side of the grill (indirect heat) and cook, turning occasionally, until fork-tender but not falling apart, 2 1/2 hrs. to 3 hrs., brushing with the sauce occasionally during the last hour of cooking. Move the pork to the hotter side of the grill (direct heat) and cook, turning and brushing with more sauce, until glazed and lightly charred, about 5 more minutes. Transfer to a cutting board and let rest 20 minutes. Slice the pork belly and serve with the cornbread and reserved sauce. Serves 4
Source: Food Network mag. June 2012
Glazed Pork Belly with Ginger Barbecue Sauce
For the pork and cornbread:
Kosher salt
1 tsp. packed light brown sugar
1 1 lb. slab pork belly, skin removed
Vegetable oil, for brushing
4 squares cornbread
For the sauce:
1 TB. vegetable oil
1 large onion, diced
2 cloves of garlic, chopped
2 tsp. minced peeled ginger
1/2 tsp. red pepper flakes
1 cup ketchup
1/2 cup apple juice
3 TB. oyster sauce
2 TB. apple cider vinegar
1/2 tsp. mustard powder
Kosher salt
1. Make the pork: Mix 2 tsp. salt and the brown sugar in a bowl. Rub the pork with the brown sugar mixture. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
2. Make the sauce: Heat the oil in a saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, ginger, red pepper flakes and cook, stirring 2 more minutes. Add the ketchup, apple juice, oyster sauce, vinegar, mustard powder and 1/4 tsp. of salt. Bring to a simmer and cook, stirring occasionally, until the sauce is thickened, about 20 minutes. Let cool 15 minutes, then transfer to a blender and puree until smooth. Set aside about 1/4 of the sauce for serving.
3. Remove the pork belly from the refrigerator about 30 minutes before grilling. Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Place a drip pan under the grates on the cooler side of the grill.
4. Brush the grill grates with vegetable oil. Place the pork on the cooler side of the grill (indirect heat) and cook, turning occasionally, until fork-tender but not falling apart, 2 1/2 hrs. to 3 hrs., brushing with the sauce occasionally during the last hour of cooking. Move the pork to the hotter side of the grill (direct heat) and cook, turning and brushing with more sauce, until glazed and lightly charred, about 5 more minutes. Transfer to a cutting board and let rest 20 minutes. Slice the pork belly and serve with the cornbread and reserved sauce. Serves 4
Source: Food Network mag. June 2012
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Thanks for sharing the recipe!
Don't worry, you're in good company here. All hail the piggy!