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Slow grilled pork belly with soy & ginger
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By Genevieve Taylor
For this melt-in-the-mouth centrepiece, you ideally need to use a barbecue with a lid to retain as much heat as possible while cooking (otherwise use an upturned metal bowl to cover the meat). Keep hold of the pork belly skin as you can crisp it up over a high heat to create delicious crackling.
Serves: 6 - 8
1.4-1.5kg belly pork, skin removed
60g fresh root ginger, finely grated
6 cloves garlic, crushed
3 unwaxed limes, zest and juice
4 tbsp soy sauce
1-2 tsp dried chilli flakes (optional)
2 tbsp clear honey
Green salad, to serve (optional)
1. Begin by marinating the pork belly, ideally the night before but at least 2 hours before you want to cook. Put the pork in a flat layer in a large dish (removing any butcher’s string). Add the ginger, garlic, lime zest and juice, soy sauce and chilli flakes (if using), then grind over plenty of black pepper. Using your hands, rub the marinade into the meat, all over, then cover and put in the fridge for as long as you’ve got, up to 24 hours.
2. When you are ready to cook, fire up your barbecue ready for indirect cooking (away from the heat of the fire). Remove the pork from the marinade; reserve the rest of the marinade, covered, in the fridge. Sit the pork on the grill bars as far away from the hot coals as possible. Shut the lid of the barbecue and cook for 1 hour 30 minutes, checking every 20-30 minutes or so and rotating the meat to make sure it’s cooking evenly (try not to lift the lid on the barbecue any more than necessary as you will lose precious heat).
3. Stir the honey through the reserved marinade and use a brush to baste the pork with it, turning it over a few times so that it develops a lovely sticky surface all over. Cook the pork for a further 30-40 minutes, with the lid of the barbecue back on, until the pork is cooked through and no pink meat remains (a temperature probe should read 72°C). Slice the pork and serve with a green salad.
Typical values per serving:
Per serving (for 6)