Doing another belly cook/bbq
Thick cut belly
My items for the marinade.
Once mixed well prepare for the pork.
Im going for an overnight.
INGREDIENTS
Additional Glaze (Optional):
Thick cut belly
My items for the marinade.
Once mixed well prepare for the pork.
Im going for an overnight.
INGREDIENTS
- 1/3 cup hoisin sauce
- 1/3 cup soy sauce
- 2 tablespoons Chinese Shaoxing wine (rice vinegar or a dry sherry can be used instead)
- 2 tablespoon honey
- 2 tablespoons brown sugar
- 1 tablespoon minced garlic
- 3/4 teaspoon red food colouring (optional for that beautiful red colour)
- 1 ⁄2 teaspoon Chinese five spice powder
- 6 pork belly/spare ribs
- 1 shallot , to garnish (opt)
Additional Glaze (Optional):
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 1 tablespoon Chinese wine (Shaoxing -- or dry sherry)
- 1 tablespoon honey
- 2 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1/4 teaspoon Chinese five spice powder
- 1/4 teaspoon red food colouring.
- Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. Whisk well to combine. Pour half of the sauce into a jug and reserve for later. Add the pork into the bowl with the remaining sauce. Rotate to cover completely and marinate in the refrigerator for 1-3 hours, or cover and refrigerate overnight for best results.
- After marinading, preheat oven to grill/broil settings on medium heat (176°C | 350°F). Drain pork and discard the marinade. Line a baking pan with baking/parchment paper or aluminium foil. Place pork onto pan and grill/broil for 30 minutes on one side, basting two or three times with the reserved marinade. Rotate with tongs and baste again with the marinade twice again while grilling/broiling.
- Remove from oven and allow to cool.
- If you like additional glaze, combine all of the (extra) glaze ingredients into a small saucepan. Bring to a boil; reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). Remove from heat and allow to cool slightly
- Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with the extra glaze
