Glazed Pork Belly With Ginger Barbecue Sauce
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 large
Onion (diced)2 cloves
Garlic (chopped)2 tsps
Ginger (minced peeled)1 tsp
Red Pepper Flake1 cup
Ketchup1 cup
Apple Juice3 tbsps
Oyster Sauce2 tbsps
Apple Cider Vinegar1 tsp
Mustard PowderDirections:
1
Make the pork: Mix 2 teaspoons salt and the brown sugar in a bowl
2
Rub the pork with the brown sugar mixture
3
Cover with plastic wrap and refrigerate at least 4 hours, or overnight
4
Make the sauce: Heat the vegetable oil in a saucepan over medium heat
5
Add the onion and cook until soft, about 5 minutes
6
Add the garlic, ginger and red pepper flakes and cook, stirring, 2 more minutes
7
Add the ketchup, apple juice, oyster sauce, vinegar, mustard powder and 1/4 teaspoon salt
8
Bring to a simmer and cook, stirring occasionally, until the sauce is thickened, about 20 minutes
9
Let cool 15 minutes, then transfer to a blender and puree until smooth
10
Set aside about one-quarter of the sauce for serving
11
Remove the pork belly from the refrigerator about 30 minutes before grilling
12
Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side
13
For charcoal, push the coals to one side
14
Place a drip pan under the grates on the cooler side of the grill
15
Brush the grill grates with vegetable oil
16
Place the pork on the cooler side of the grill (indirect heat) and cook, turning occasionally, until fork-tender but not falling apart, 2 hours, 30 minutes to 3 hours, brushing with the sauce occasionally during the last hour of cooking
17
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
18
Transfer to a cutting board and let rest 20 minutes
19
Slice the pork belly and serve with the cornbread and reserved sauce
20
Photograph by Yunhee Kim