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    Japanese Cookbook

    BBQ Pork Belly

    Grilled
    Main Dish
    Meat
    Pork
    Pork Belly
    Weeknight Meal
    ​

    4 servings

    porções

    10 minutes

    tempo ativo

    20 minutes

    tempo total
    Começar a Cozinhar

    Ingredientes

    2 lb sliced pork belly (sliced ¼ inch, 6 mm thick, perfect for grilling; I purchased it pre-sliced from my favorite Korean meat shop; I previously used Japanese pork belly sliced ⅛ inch thick, but the very thin slices burn easily on the grill)

    ½ onion

    1 knob ginger (1 inch, 2.5 cm; peeled) 1 2.5

    1 green onion/scallion (chopped)

    4 Tbsp soy sauce

    4 Tbsp sake

    3 Tbsp honey

    1 Tbsp ketchup

    4 cloves garlic (minced)

    ½ Tbsp toasted white sesame seeds

    2 dried red chili pepper (chopped)

    freshly ground black pepper

    Instruções

    Before You Start: Please note that I recommend a marinating time of at least 4 hours and up to 12 hours for this recipe.

    Grate ½ onion and 1 knob ginger. Add to a medium mixing bowl.

    Add 1 green onion/scallion (chopped), 4 Tbsp soy sauce, 4 Tbsp sake, 3 Tbsp honey, and 1 Tbsp ketchup.

    Add 4 cloves garlic (minced), ½ Tbsp toasted white sesame seeds, 2 dried red chili pepper (chopped), and freshly ground black pepper.

    Add 2 lb sliced pork belly and toss to combine. Transfer to a large baking pan or container and cover. Marinate in the refrigerator for at least 4 hours and up to 12 hours.

    To Grill

    Prepare a hot (450°F/230°C) charcoal or gas grill fire. Clean and lightly oil the grill grate. For the best flavor, go with a charcoal grill. Remove the pork belly from the marinade and let any excess drip off; discard the marinade. Grill the pork belly, flipping once, until it‘s done to your liking, about 2–4 minutes total. Transfer to a serving platter. You can pan-fry or use a cast iron skillet to pan-broil the meat indoors as well.

    To Store

    You can keep the leftovers in an airtight container and store in the refrigerator for 4 days and in the freezer for a month.

    Nutrição

    Tamanho da Porção

    -

    Calorias

    1214 kcal

    Gordura Total

    120 g

    Gordura Saturada

    44 g

    Gordura Insaturada

    69 g

    Gordura Trans

    -

    Colesterol

    163 mg

    Sódio

    373 mg

    Carboidrato Total

    8 g

    Fibra Dietética

    1 g

    Açúcares Totais

    5 g

    Proteína

    22 g

    4 servings

    porções

    10 minutes

    tempo ativo

    20 minutes

    tempo total
    Começar a Cozinhar

    Pronto para começar a cozinhar?

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    Ingredientes

    2 lb sliced pork belly (sliced ¼ inch, 6 mm thick, perfect for grilling; I purchased it pre-sliced from my favorite Korean meat shop; I previously used Japanese pork belly sliced ⅛ inch thick, but the very thin slices burn easily on the grill)

    ½ onion

    1 knob ginger (1 inch, 2.5 cm; peeled) 1 2.5

    1 green onion/scallion (chopped)

    4 Tbsp soy sauce

    4 Tbsp sake

    3 Tbsp honey

    1 Tbsp ketchup

    4 cloves garlic (minced)

    ½ Tbsp toasted white sesame seeds

    2 dried red chili pepper (chopped)

    freshly ground black pepper

    Instruções

    1

    Before You Start: Please note that I recommend a marinating time of at least 4 hours and up to 12 hours for this recipe.

    2

    Grate ½ onion and 1 knob ginger. Add to a medium mixing bowl.

    3

    Add 1 green onion/scallion (chopped), 4 Tbsp soy sauce, 4 Tbsp sake, 3 Tbsp honey, and 1 Tbsp ketchup.

    4

    Add 4 cloves garlic (minced), ½ Tbsp toasted white sesame seeds, 2 dried red chili pepper (chopped), and freshly ground black pepper.

    5

    Add 2 lb sliced pork belly and toss to combine. Transfer to a large baking pan or container and cover. Marinate in the refrigerator for at least 4 hours and up to 12 hours.

    6

    To Grill

    7

    Prepare a hot (450°F/230°C) charcoal or gas grill fire. Clean and lightly oil the grill grate. For the best flavor, go with a charcoal grill. Remove the pork belly from the marinade and let any excess drip off; discard the marinade. Grill the pork belly, flipping once, until it‘s done to your liking, about 2–4 minutes total. Transfer to a serving platter. You can pan-fry or use a cast iron skillet to pan-broil the meat indoors as well.

    8

    To Store

    9

    You can keep the leftovers in an airtight container and store in the refrigerator for 4 days and in the freezer for a month.