This perfectly charred, succulent BBQ Pork Belly would be the star of Asian BBQ food scene! You want to pick up bottles of wine and enjoy every moment of the summer breeze with this smokey deliciousness.
Course: Main Course
Keyword: bbq, pork bbq
Author: Namiko Chen
2lbsliced pork belly(¼" or 0.6mm; I purchased the sliced pork belly from my favorite Korean meat shop in Sunnyvale. The thickness is ¼ inch and it's perfect for grilling. Previously I was using Japanese pork belly slices, but they are ⅛ inch thickness. It's great for stovetop cooking, but when you grill outside, it gets burn easily.)
Grate onion and ginger and add in a medium mixing bowl.
Add chopped green onion, soy sauce, sake, honey, and ketchup.
Add minced garlic, sesame seeds, and chopped red chili pepper.
Add the pork belly and marinade in the large baking pan or container. Cover and refrigerate for at least 4 and up to 12 hours.
Prepare a hot (450°F/230°C) charcoal or gas grill fire. Clean and lightly oil the grill grate. For the best flavor, go with a charcoal grill. Remove the pork belly from the marinade and let any excess drip off; discard the marinade. Grill the pork belly, flipping once, until done to your liking, about 2-4 minutes total. Transfer to a serving platter. You can pan fry or use a cast iron skillet to grill the meat indoor as well.
You can keep the leftovers in an airtight container and store in the refrigerator for 4 days and in the freezer for a month.