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.
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.