Grilled Asian Pork Belly

Grilled Asian pork belly served is served on a green camping plate with a side of rice and chopsticks.

If you are looking for a different flavor for your next barbecue try this grilled Asian pork belly. Using a lot of different flavors, like Chinese five-spice powder and palm sugar, creates a unique meal. It can be served with grilled vegetables or rice.

Pork belly is thinly sliced and then marinated before being grilled and glazed. The result is a tender slice of meat, with a crispy coating. The glaze thickens and sweetens over the heat from the grill. 

The process of cooking, although short compared to more European methods, still creates a very tender and tasty final product. Do keep an eye on the pork belly when cooking so that it doesn’t burn. The sugars in the glaze can go from delightfully charred to burnt very quickly. 

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Thinly sliced pork belly is cooked on a grill then glazed.
Sliced pork belly is marinated then grilled. Before serving it is glazed.
Thinly sliced pork belly is marinating before being grilled.
Thinly sliced pork belly is marinated before being grilled.
Grilled Asian pork belly is served in a green camping bowl with cilantro rice.
Thinly sliced pork belly is marinated then grilled. It’s a perfect recipe for your next barbecue.
Thinly sliced pork belly is on the grill after being marinated in Asian flavors.
Raw pork belly is thinly sliced then marinated and grilled to create a flavorful pork barbecue.
Grilled Asian pork belly served is served on a green camping plate with a side of rice and chopsticks.
Thinly slice pork belly is marinated then grilled in creating this tasty barbecue item.

Grilled Asian Pork Belly Recipe

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Grilled Asian pork belly served is served on a green camping plate with a side of rice and chopsticks.
If you are looking for a different flavor for your next barbecue try this Grilled Asian Pork Belly with Chinese five-spice powder.
Preparation 3 hours 30 minutes
Cook 20 minutes
Ready in 3 hours 50 minutes
Servings 4 Servings
CourseDinner
InfluenceAsian
DifficultySeasoned
MethodGrill
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Ingredients

  • 2 pounds pork belly

Marinade

  • 1 cup soy sauce
  • 1/2 cups Shoaxing wine
  • 1 teaspoon Chinese five-spice powder
  • 6 cloves garlic minced

Glaze

  • 2 tablespoons palm sugar or honey
  • 2 tablespoons brown sugar
  • 1/4 teaspoon red food coloring

Equipment

  • 1 plastic bag
  • grill
  • tongs

Directions

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

Marinade

  • Combine the soy sauce, shoaxing wine, Chinese five-spice powder, and garlic in the disposable bag. Mix well then remove half into a bowl.
  • 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.

Glaze

  • Add to the reserved marinade (not the bag with the pork) the sugars and red food coloring. Combine well until the sugars are well combined.

To Cook

  • Preheat the grill to a moderate-hot temperature.
  • Add the pork belly slices and turn about every 2 minutes until cooked through, this takes about 15 minutes. Due to the large amounts of fat in this cut, it needs to cook more than a tender cut like a steak.
  • When the pork is cooked start to glaze by thinly brushing one side then turning and 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.

Nutritional Information

Sodium: 3328mgCalcium: 44mgVitamin C: 2mgVitamin A: 26IUSugar: 11gFiber: 1gPotassium: 590mgCholesterol: 163mgCalories: 1303kcalMonounsaturated Fat: 56gPolyunsaturated Fat: 13gSaturated Fat: 44gFat: 120gProtein: 28gCarbohydrates: 18gIron: 3mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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