If you are looking for a different flavor for your next barbecue try this grilled Asian pork belly. Using a lot of oriental flavors it creates a unique meal.

Pork belly is sliced thinly then marinated before being grilled then glazed. It can be served with grilled vegetables or rice.

The process of cooking although short compared to more European methods of cooking pork belly still creates a very tender and tasty final product.

Recipe Directions

1. Thinly slice the pork belly about 3mm so it resembles thick slices (rashes) of bacon.

2. Marinade

3. Combine the soy sauce, shoaxing wine, and Chinese 5 spice in the disposable bag.

4. Finely dice or crush the garlic then add to the marinade in the bag. Mix well then remove half into a bowl.

5. Add the thinly sliced pork belly to the bag of marinade then let rest for 1 or 2 hours in a cold place like a cooler.

6. Glaze

7. Add to the bowl of marinade (not the bag with the pork) the sugar and red food coloring. Combine well until the sugar is well combined.

8. To Cook

9. Preheat the grill to a moderate-hot temperature.

10. Add the pork belly slices and turn about every 2 minutes until cooked through. Due to the large amounts of fat in this cut it needs to cook more than a tender cut like a steak. Cook about 15 minutes.

11. When the pork is cooked start to glaze by thinly brushing, turning then brushing the other side, continue until a think red glossy glaze is created. Remember that this is high in sugar so prone to burning easily. Serve immediately.