BBQ Pork Belly

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 20 minutes

食材

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

步驟

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.

營養

• 卡路里: 1214 kcal
• 總脂肪: 120 g
• 飽和脂肪: 44 g
• 不飽和脂肪: 69 g
• 膽固醇: 163 mg
• 鈉: 373 mg
• 總碳水化合物: 8 g
• 膳食纖維: 1 g
• 總糖: 5 g
• 蛋白質: 22 g