Asian Barbecue Boar Belly

A plate of rice topped with Asian Barbecue Boar Belly is served and ready to eat.

A hybrid between Asian and American cuisines, the Asian BBQ Boar Belly is smoked to get it tender, then fried. Finally, it is combined with an Asian-inspired sauce to serve with rice.

Although written for boar belly, this can be substituted for other game meats, pork belly, or even brisket burnt ends. The trick is to have a cut of meat that can do the long slow-smoked and then be fired.

The sauce is a combination of Asian and American tastes. The barbecue sauce brings American flavors, which are amped up by Asian soy sauce, hoisin sauce, and sesame oil.

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A blue camp plate has a ring of rice that is then filled with Asian Barbecue Boar Belly ready to be eaten.
This is a very meat focused meal with the Asian Barbecue Boar Belly the star of the show.
Cubes of boar belly on a flat top grill cooking.
After being smoked and cubed the boar belly is fried until crispy.
Looking down onto a blue plate with chopsticks, with a circle of rice and Asian barbecue boar belly in the middle.
You can serve the Asian barbecue pork belly with plain white rice or cook up side vegetables.
A plate of rice topped with Asian Barbecue Boar Belly is served and ready to eat.
Boar belly can be tricky to cook but this Asian Barbecue Boar Belly recipe creates a very tender piece of meat in a rich sauce.

Asian Barbecue Boar Belly Recipe

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A plate of rice topped with Asian Barbecue Boar Belly is served and ready to eat.
A hybrid between Asian and American cuisines the Asian BBQ Boar Belly is smoked to get it tender, then fried then finally combined with an Asian-inspired sauce to serve.
Preparation 2 hours 45 minutes
Cook 4 hours
Ready in 6 hours 45 minutes
Servings 8 Servings
CourseDinner
InfluenceGlobal
DifficultySeasoned
MethodSmoke

Ingredients

Asian BBQ Sauce

  • 1/2 cup hoisin sauce
  • 1/2 cup sweet BBQ sauce
  • 2 tablespoons soy sauce
  • 4 teaspoons sesame oil
  • 1/2 cup shoaxing rice wine or apple vinegar
  • 4 teaspoons ground ginger

BBQ Boar Belly

  • 6 pounds boar belly skin off
  • 2 tablespoons coarse sea salt
  • 2 tablespoons fresh ground black pepper

To Serve

  • 2 cups cooked white rice
  • 1 bunch green onions sliced (optional)
  • 1/4 cup toasted sesame seeds (optional)

Equipment

  • smoker
  • chunk of hickory or hickory pellets

Directions

Asian BBQ Sauce

  • In a medium saucepan add the hoisin sauce, BBQ sauce, soy sauce, sesame oil, rice wine vinegar, and ginger. Combine well and simmer for 10 minutes over low to medium heat. Do not boil.

BBQ Boar Belly

  • Season the boar belly on both sides liberally with salt and pepper. Let it sit for 2 hours in the cooler. The Boar belly can be cooked whole, or to expose it to more smoke it can be sliced into long strips.
  • Heat a smoker to 325 degrees F (163 degrees C), add a chunk of hickory.
  • Cook the boar, fat side down for 2 hours, or until starting to go tender. Remove from the smoker and wrap with foil. Return the wrapped boar belly to the smoker and cook for an additional 2 hours, for 4 hours total.
  • Remove from the smoker and dice into 1-inch (2.5cm) squares.
  • Place onto a griddle to fry the boar belly to desired crispiness.
  • Remove the cubes and place them into the sauce. Simmer over low to medium heat for 15 to 20 minutes.

To Serve

  • Pour the sauce and crispy boar cubes over the cooked white rice. Garnish with thinly sliced green onions and toasted sesame seeds, if desired.

Nutritional Information

Sodium: 2569mgCalcium: 91mgVitamin C: 2mgVitamin A: 114IUSugar: 11gFiber: 2gPotassium: 782mgCholesterol: 245mgCalories: 1958kcalMonounsaturated Fat: 86gPolyunsaturated Fat: 21gSaturated Fat: 67gFat: 186gProtein: 35gCarbohydrates: 30gIron: 3mg

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About Scott Stevens

Scott doesn’t do competitions, doesn’t write books, make YouTube videos, or have any other grand claim to outdoor cooking fame. He simply loves to be outdoors where he cooks and eats great food.

Learn more about Scott Stevens
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